楊瑞金
（江南大學教授）
楊瑞金，男，1964年8月生，漢族，江西瑞金市人，無錫輕工大學食品科學博士，江南大學教授、博士生導師。主要從事食品生物技術和食品化學研究。
正文
楊瑞金
1964年生。現任江南大學食品學院副院長、教授、博士生導師，是食品酶學方向學科帶頭人。
任職情況
同時兼任江南大學中國糧油控股有限公司產業發展戰略研究中副主任、江蘇省高校青藍工程中青年學術帶頭人、國家發展改革委員會產業司輕紡工業專家、中國食品科技學會果蔬加工分會常務理事、中國農學會農產品貯藏加工分會理事、《中國甜菜糖業》編委會編委、Journal of Agricultural and Food Chemistry, Journal of Food Science, Food 化學, European Food Research and Technology，Journal of Membrane Science, International Journal of Food Science & Technoology等國際食品學術期刊審稿人。
所獲榮譽
1998年在江南大學獲得工學博士學位后留校工作。2002年赴美國俄亥俄州立大學食品科技系擔任高級訪問學者，2008年被推選為江蘇省“青藍工程”中青年學術帶頭人同時受聘于美國農業部東部研究中心擔任高級訪問學者。 2009年被評選為杭州市錢江特聘專家。2010年被評選為無錫市有突出貢獻中青年專家，2012年獲得第十屆“江蘇省優秀科技工作者”榮譽稱號。
研究項目
近年來圍繞食品生物技術、食品非熱加工、食品分離技術、方便食品研究開發等領域先后主持了國家“863”重點項目、國家自然科學基金、十二五國家科技支撐計劃、十一五國家科技支撐計劃、江蘇省自然科學基金、江蘇省創新學者攀登項目等近20余項。
主要論文
1. Qiuyun Shen , Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang .Enzymatic Synthesis and Identification of Oligosaccharides Obtained by Transgalactosylation of Lactose in the Presence of Fructose Using -Galactosidase from Kluyveromyces lactis. Food 化學,2012, 135: 1547-1554
2. Wei Zhao, Ruijin Yang*.Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin, Food and Bioprocess Technology,2012, 5(5), 1706-1714
3. Wang, He ; Ruijin Yang; Xiao Hua; Zhong Zhang,Wei Zhao, Wenbin Zhang, Expression, Enzymatic Characterization, and High-Level Production of Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in 埃希氏菌屬 coli, Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 2012, 66(11-12), 605-613
4. Hefei Zhao, Xiao Hua, Ruijin Yang* , Liming Zhao , Wei Zhao , Zhong Zhang Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modeling, International Journal of Food Science and Technology,2012, 47(1), 32-39
5. Sha Zhang, Ruijin Yang*, Wei Zhao. Oxidation of oleic acid under pulsed electric field processing. Food Research International, 2011, 44: 1463-1467.
6. Wei Zhao, Ruijin Yang*, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang. Quantitative and real 時間 detection of pulsed electric fields induced damage on 埃希氏菌屬 coli cells and sublethally injured microbial cells using flow cytometry in 組合 with fluorescent techniques. Food Control, 2011, 22, 3-4: 566-573.
7. Sha Zhang, Ruijin Yang*, Wei Zhao. The first ESR observation of radical 物種 generated under pulsed electric fields processing. LWT - Food Science and Technology, 2011,44 (4): 1233-1235.
8. Sha Zhang, Ruijin Yang*, Wei Zhao. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. Journal of Food Science, 2011,76 (1):127-132.
9. Zhong Zhong, Ruijin Yang*, Xiao Hua. Purification of 乳果糖 syrup by using nanofiltration in a diafiltration mode. Journal of Food Engineering, 2011,105 (1): 112-118.
10. Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, Wenbin Zhang, Wei Zhao 魚膠粉templated biomimetic calcification for β-galactosidase immobilization. Process Biochemistry, 2011, 46:1565-1571.
11. He Wang, Ruijin Yang*, Yanning Liu,Weibin Zhang,Wei Zhao,Yanpeng Zhang, Xiao Hua. Effects of low dose gamma irradiation onmicrobial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). International Journal of Food Science and Technology, 2010, 45, 1088–1096.
12. Xiaoling Luo, Ruijin Yang *, Wei Zhao, Zhenzhu 成姓, and Xiaoyan Jiang. Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High 壓強 International Journal of Food Engineering, 2010, 6(4), Article 3.
13. Wei Zhao, Ruijin Yang*, Xiao Hua, Wenbin Zhang. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4.
14. Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. Determination of 乳果糖 in foods: a review of recent research. International Journal of Food Science & Technology, 2010 ,45, 1081-1087.
15. Xiao Hua, Hefei Zhao, Ruijin Yang*, Wenbing Zhang, Wei Zhao. Coupled model of extended Nernst–Planck 方程 and film theory in nanofiltration for xylo-oligosaccharide syrup. Journal of Food Engineering, 2010, 100, 302-309.
16. Wei Zhao, Ruijin Yang*. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by Pulsed Electric Field and Thermal Stresses. The Journal of Physical Chemistry B., 2010, 114: 503-510.
17. Xiao Hua, Ruijin Yang*, Wenbin Zhang, Ying Fei, Zhengyu Jin and Bo Jiang. Dual-enzymatic Synthesis of Lactulose in Organic-aqueous Two-phase Media. Food Research International, 2010, 43：716-722.
18. Zhong Zhang, He Wang, Ruijin Yang* and Xiaoyan Jiang. A Novel Spectrophotometric Method for Quantitative Determination of Lactulose in Food Industries. International Journal of Food Science & Technology, 2010, 45：258-264.
19. Wei Zhao, Ruijin Yang*, Wenbin Zhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg White Proteins under Pulsed Electric Fields. Journal of Agricultural and Food 化學, 2009, 57：3571-3577.
20. Wei Zhao, Ruijin Yang*, Mo 汪姓 Cold storage 溫度 following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. International Journal of Food Microbiology, 2009, 129： 204-208.
21. Wei Zhao, Ruijin Yang*. Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chemistry, 2009, 114：777-781.
22. Wei Zhao, Ruijin Yang*, Mo Wang, Rongrong Lu. Effects of pulsed electric fields on bioactive components，colour and flavour of green tea infusions. International Journal of Food Science & Technology, 2009, 44：312-321.
23. Wenbin Zhang, Shiying Xu, Zhang Wang, Ruijin Yang, and Rongrong Lu. Demucilaging and Dehulling Flaxseed with a Wet Process. LWT - Food Science and Technology, 2009, 42(6): 1193-1198.
24. Wei Zhao, Ruijin Yang*. Protective effect of sorbitol on enzymes exposed to microsecond pulsed electric field. The Journal of Physical Chemistry B., 2008, 112：14018-14025.
25. Wei Zhao, Ruijin Yang*. The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food 化學, 2008, 110：334-343.
26. Wei Zhao, Ruijin Yang*, Rongrong Lu, Mo Wang, Wade Yang. Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts. LWT - Food Science and Technology, 2008, 41：425-431.
27. Wei Zhao, Ruijin Yang*. Comparative Study of Inactivation and Conformational Change of Lysozyme Induced by Pulsed Electric Fields and Heat. European Food Research and Technology, 2008, 228： 47–54.
28. Wei Zhao, Ruijin Yang*, Rongrong Lu, Yali Tang, Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme. Journal of Agricultural and Food 化學, 2007, 55 (24), 9850-9858.
29. Wei Zhao, Ruijin Yang*, Rongrong Lu. Combined Effects of Heat and PEF on Microbial Inactivation and Quality of 羧基液體丁腈橡膠 Egg Whites. International Journal of Food Engineering, 2007, 3 (4), article 12.
30. Mo Wang, Ruijin Yang*. Wei Zhao. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions. International Journal of Food Engineering, 2008, 4(5), article 11.
31. Rong Rong Lu, Shi Ying Xu, Zhang Wang, Rui Jin Yang. Isolation of lactoferrin from bovine colostrum by ultrafiltration coupled with strong cation exchange chromatography on a production scale. Journal of Membrane Science, 2007, 297(1-2):152-161.
32. R. Yang, C. Zhang, H. Feng, W. Yang. A Kinetic Study of Xylan 溶解度 and Degradation during Corncob Steaming. Biosystems Engineering, 2006, 93(4): 375-382.
33. R.Yang, S.Xu, Z.Wang, and W.Yang. Aqueous extraction of corncob xylan and production of xylooligosaccharides. Swiss Society of Food Science and Technology (LWT), 2005, 38: 667-682.
34. Ruijin Yang, 硅Quan Li, and Q. Howard Zhang. Effects of Pulsed Electric Fields on the Activity and Structure of Pepsin. Journal of Agricultural and Food 化學, 2004, 52 (24): 7400-7406.
35. R.J. Yang, S.Q. Li, and Q.H. Zhang. Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution. Journal of Food Science, 2004, 69 (4): 241-248.
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楊瑞金.江南大學食品學院.2024-09-25