金佳杨
食品科学与工程专业：硕士生导师
生物工程专业：硕士生导师
生物与医药专业（生物工程领域）：硕士生导师
博士，副教授，硕士生导师，入选2021年上海市科委扬帆人才计划。2011年6月毕业于中山大学生命科学学院生物技术专业。2011年9月至2019年5月在美国University of Wisconsin-Madison攻读并获得食品科学专业博士学位。2020年12月起在华东理工大学生物工程学院食品系从事教学科研工作。主要从事食品加工工艺及食品营养领域的研究，包括脂肪、乳化剂、功能糖对食品储藏稳定性的影响机制以及功能糖对肠道微生态的影响等，在领域权威期刊Carbohydrate Polymers, Food Packaging and Shelf Life, Journal of Food Engineering等发表多篇SCI论文。近年来主持国家自然科学基金青年基金、上海市扬帆人才计划项目等多个省部级及国家级科研项目。
主要研究方向
（1）食品化学与工艺（油脂结晶行为及巧克力起霜机制研究）
（2）食品营养素（如功能糖）对肠道微生态的影响及相关机制
主要承担科研项目:
(1)主持国家自然科学基金（青年）课题：巧克力脂相与颗粒相微结构的调控及其对抗霜性的影响（32102003），30万，2022.01～2024.12。
(2)主持2021年上海市科委扬帆人才计划课题：新型天然乳化剂和乳脂肪对可可脂结晶及巧克力稳定性影响的研究（21YF1410200），20万，2021.05-2024.04。
教学工作：
1. 《食品安全学》，食品本科专业核心课程（主讲）；
2. 《食品工程原理》，食品本科专业核心课程，上海市一流课程（副主讲）；
3. 《现代食品营养学》，食品研究生专业核心课程（主讲）。
4. 《现进生物分离工程》，博士课程。
科研成果：
[1]Guan, D., Yang, X., Tao, J., Zhan, F., Qiu, Y., Jin, J.*, & Zhao, L.* (2025). Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging. Food Packaging and Shelf Life, 47, 101444.
[2]Deng, S., Ji, X., Wang, J., Fan, L., Jin, J.*, Li, J.*, & Zhao, L.* (2024). The Effect of Black Highland Barley Starch on Regulating Sustained Glucose Release and Fluctuations in Individuals with Type 2 Diabetes. Food Science and Human Wellness.
[3]Jin, J., Shen, L., Ye, X., Wang, J., Hartel, R. W. *, & Zhao, L.* (2024). Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage. Journal of Food Engineering, 379, 112125.
[4]Ding, H., Lu, X., Ji, X., Wang, S., Jin, J., Zhao, M., Hang, X., & Zhao, L.* (2024). Synthesis of glucosamine-selenium compound and evaluation of its oral toxicity and in vitro anti-hepatitis B virus activity. Chemico-Biological Interactions, 402, 111184.
[5]Wang, Y.#, Ji, X.#, Zhao, M., Li, J., Yin, H., Jin, J.*, & Zhao, L.* (2023). Modulation of tryptophan metabolism via AHR-IL22 pathway mediates the alleviation of DSS-induced colitis by chitooligosaccharides with different degrees of polymerization. Carbohydrate Polymers, 319, 121180.
[6]Ye, X.#, Jin, J.#, Liang, C., Wang, J., Jiang, L.*, & Zhao, L.* (2023). Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage. Journal of Food Engineering, 357, 111618.
[7]Shen, L.#, Jin, J.#, Ye, X., Li, Y., Zhang, C., Jiang, L.*, & Zhao, L.* (2023). Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems. Food Structure, 36, 100323.
[8]Zhang, R., Zhao, Q., Yi, Z., Zhang, K., Shi, J., Zhu, L., Chen, Y., Jin, J.*, & Zhao, L.* (2023). Chitin oligosaccharides for the food industry: Production and applications. Systems Microbiology and Biomanufacturing, 3(1), 49-74.
[9]Ahmad, W., Wang, G., Mohsin, A., Liu, L., Ali, A., Jin, J., Wang, Y., & Zhao, L.* (2023). Electro-separation of chitooligosaccharides with specific degrees of polymerization using electrodialysis ultrafiltration. Carbohydrate Polymer Technologies and Applications, 6, 100393.
[10]Chen, S., Ji, X., Zhao, M., Jin, J., Zhang, H.*, & Zhao, L.* (2022). Construction of chitooligosaccharide-based nanoparticles of pH/redox cascade responsive for co-loading cyclosporin A and AZD9291. Carbohydrate Polymers, 291, 119619.
[11]Chen, M.#, Jin, J.#, Ji, X., Chang, K., Li, J.*, & Zhao, L.* (2022). Pharmacokinetics, bioavailability and tissue distribution of chitobiose and chitotriose in rats. Bioresources and Bioprocessing, 9, 13.
[12]Ji, X., Zhu, L., Chang, K., Zhang, R., Chen, Y., Yin, H., Jin, J.*, & Zhao, L.* (2022). Chitooligosaccahrides: digestion characterization and effect of the degree of polymerization on gut microorganisms to manage the metabolome functional diversity in vitro. Carbohydrate Polymers, 275, 118716.
[13]Hou, Y., Liu, L., He, Q., Zhang, D., Jin, J., Jiang, B., & Zhao, L.* (2022). Adsorption behaviors and kinetics studies of chitooligosaccharides with specific degree of polymerization on a novel ion-exchange resin. Chemical Engineering Journal, 430, 132630.
[14]Hartel, R.W.*, Jin, J., & Rodier, L. (2021). A Review of the Many Forms of Bloom. Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo. In JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (Vol. 98, pp. 60-60).
[15]张春月, 金佳杨,邱勇隽, 范立强, & 赵黎明*. (2021). 传统与未来的碰撞: 食品发酵工程技术与应用进展. 生物技术进展, 11(4), 418.
[16]Jin, J., & Hartel, R.W.* (2020). Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin. Journal of the American Oil Chemists' Society, 97(4), 377-388.
[17]Jin, J., & Hartel, R.W.* (2018). Particulate Effects in Chocolate on Fat Bloom during Storage. Presented at 2018 AOCS Annual Meeting and Expo, Minneapolis Convention Center.
[18]Hartel, R.W. *, Jin, J., & Jaures, E. (2016). Particulate effects on storage bloom in chocolate. Manufacturing Confectioner, 96(3), 59-64.
[19]Jin, J., & Hartel, R.W. (2015). Accelerated fat bloom in chocolate model systems: Solid fat content and temperature fluctuation frequency. Journal of the American Oil Chemists' Society, 92(10), 1473-1481.
联系方式：
办公室：生物工程学院实验18楼201室
电话：021-64253904
通讯：上海市徐汇区梅陇路130号，邮编：200237
E-mail: jinjiayang@ecust.edu.cn