简介

教授、博士生导师；博士毕业于德国University of Hohenheim大学食品化学研究所；现担任hg0068皇冠登录入口食品营养与安全检测技术研究中心主任，《Food Science and Human Wellness》和《Journal of Analysis and Testing》青年编委，山西省食品科学技术学会理事。

教学科研

主持hga030皇冠官网校级教改项目1项，一流课程建设项目1项，参编教材1部；主持在研或结题国家自然科学基金、科技部十三五、十四五国家重点研发（子课题）、山西省留学回国人员基金、江苏省自然科学基金等国家和省级项目10多项。

获授权国家发明专利7项（已授权许可使用1项），申报美国专利1项。

第一作者或独立通讯作者发表高水平研究文章20多篇。近期代表作：

Chen, Y., Huang, C., Hellmann, B., Jin, Z., Xu, X., & Xiao, G. (2020). A new HPTLC platformed luminescent biosensor system for facile screening of captan residue in fruits. Food Chemistry, 309, 125691. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125691.

Chen, Y., Huang, C., & Xu, X. (2021). HPTLC-Densitometry Screening and Mass Identification of Fluorescent Whitening Agents Contamination in Cereal Flour. Food Analytical Methods, 14(4), 814-822. https://doi.org/10.1007/s12161-020-01935-9.

Chen, Y., Chen, Q., & Wei, X. (2021). Separable surface enhanced Raman spectroscopy sensor platformed by HPTLC for facile screening of malachite green in fish. Microchemical Journal, 170, 106694. https://doi.org/https://doi.org/10.1016/j.microc.2021.106694.

Yu, Z., Zhang, H., Guo, H., Zhang, L., Zhang, X., & Chen, Y. (2022). High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. Ultrasonics Sonochemistry, 86, 106036. https://doi.org/https://doi.org/10.1016/j.ultsonch.2022.106036.

Yu, Z., Hu, J., Gao, S., Han, R., Ma, L., & Chen, Y. (2022). Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk. Food Research International, 156, 111146. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111146.

Yu, Z., Guo, H., Liu, C., Wang, R., Zhang, L., Zhang, X., & Chen, Y. (2022). Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties. Food Research International, 156, 111318. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111318.

多次在法国里昂、德国柏林、泰国曼谷、四川成都、海南三亚等地举行的国际学术会议上应邀作口头报告。团队倡导食品、化学、物理、医学多学科交叉融合，国际化视野，为博士和硕士研究生提供多渠道的成长与成才路径，与领域内多个国家级科研平台和单位建立了联合培养机制。

获奖荣誉

德国Dieter Jaechen Award of Young Researcher, 2017,排名1/1，附3000欧元奖金

广东省科技进步二等奖，2020，排名8/12