工作及教育经历：

• 2009.09-2015.06 年，江南大学食品学院，食品科学博士学位；

• 2012.10-2014.10年，美国农业部西部地区研究中心，国家公派访问学者两年。

• 2015.09-2016.12，讲师，BEAT365唯一官网；

• 2017.01-至今，副教授，BEAT365唯一官网。

学术兼职：

美国化学协会（ACS）会员《Trend in Food Science & Technology》《Journal of Agricultural and Food Chemistry》《Food Hydrocolloids》《Food Chemistry》《Food Research International》《Journal of Functional Foods》《Journal of Food Science and Technology》《Process Biochemistry》《Journal of Food Processing and Preservation》等top核心食品类SCI杂志邀约审稿人

对学生基本要求：

对科研有浓厚兴趣、工作勤奋高效、有团队合作精神

• 生物大分子结构与功能特性分析及大分子改性

• 新型食品胶体的形成机制

• 功能性食品营养素的稳态化和缓控释技术

发表论文：

（截止2017年1月，共发表SCI论文18篇，累积发表SCI论文影响因子合计接近60，其中第一作者或责任作者身份发表SCI论文12篇，中科院JCR一区文章11篇，其中2篇文章入选ESI高被引论文（Web of Science）（top1%）（截止2017年1月））

1.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, Fang Zhong(*), Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method, Journal of Agricultural and Food Chemistry, 62, 1096-1104 (2014).(JCR一区, IF:2.912)

2.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, and Fang Zhong(*), Controlled Release of β-Carotene in β-Lactoglobulin–Dextran-Conjugated Nanoparticles’ in Vitro Digestion and Transport with Caco-2 Monolayers, Journal of Agricultural and Food Chemistry, 62 (35), 8900–8907(2014).(JCR一区, IF:2.912)

3.Jiang Yi(#), Yuzhu Zhang, Rong Liang, Fang Zhong(*), Jianguo Ma, Beta-carotene chemical stability in nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method, Journal of Agricultural and Food Chemistry, 63 (1), 297–303 (2015). (JCR一区, IF:2.857)

4. Jiang Yi(#), Yue Li, Fang Zhong(*), Wallace Yokoyama(*), The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions, Food Hydrocolloids. 35, 19-27(2014). (JCR一区, IF: 4.090)

5.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, Fang Zhong(*), Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells, Food Hydrocolloids 43, 31-40(2015).(JCR一区, IF:3.858)

6.Jiang Yi(#), Yuzhu Zhang, Rong Liang, Wallace Yokoyama, Fang Zhong(*), Glycation inhibit trichloroacetic acid (TCA)-induced whey protein precipitation. European Food Research and Technology, 240 (4), 847-852 (2015). (JCR三区, IF: 1.433)

7. Jiang Yi(#)(*),Fang Zhong, Yuzhu Zhang, Wallace Yokoyama, and Liqing Zhao(*), Effects of lipids on in vitro release and cellular uptake of β-carotene in nanoemulsion-based delivery system, Journal of Agricultural and Food Chemistry, 63 (50), 10831–10837 (2015).(JCR一区, Top期刊, IF:2.857)

8.Jiang Yi(#), Yuting Fan, Wallace Yokoyama, Yuzhu Zhang, and Liqing Zhao(*), Characterization of milk proteins–lutein complexes and the impact on lutein chemical stability. Food Chemistry, 200, 91-97 (2016). (JCR一区, Top期刊, IF:4.052)

9. Jiang Yi(#)(*), Yuting Fan, Wallace Yokoyama, Yuzhu Zhang, and Liqing Zhao(*), Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants. Journal of Agricultural and Food Chemistry, 64(9), 1970-1976 (2016). (JCR一区, Top期刊, IF:2.857)

10.Jiang Yi(#)(*), Yuting Fan, Yuzhu Zhang, and Liqing Zhao(*), Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion. Food Chemistry, 205, 73-80 (2016). (JCR一区, Top期刊, IF:4.052)

11.Jiang Yi(#), Yuting Fan, Yuzhu Zhang, Zhen Wen, Liqing Zhao, Yujuan Lu(*), Glycosylated α-lactalbumin-based nanocomplex for curcumin: physicochemical stability and DPPH-scavenging activity, Food Hydrocolloids. 61, 369-377 (2016). (JCR一区, IF: 3.858)

12.Yuting Fan(#),Jiang Yi(*), Yuzhu Zhang, Zhen Wen, Liqing Zhao, Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates. Food Hydrocolloids. 63, 256-264 (2017). (JCR一区, IF: 3.858)

13.Fei Liu(#), John Antoniou, Yue Li,Jiang Yi, Wallace Yokoyama, Jianguo Ma, and Fang Zhong(*), Preparation of Gelatin Films Incorporated with Tea Polyphenol Nanoparticles for Enhancing Controlled-Release Antioxidant Properties, Journal of Agricultural and Food Chemistry, 63 (15), 3987-3995 (2015). (JCR一区, Top期刊, IF:2.857)

14.Yuting Fan(#),Jiang Yi, Xiao Hua, Yinghui Feng, Ruijin Yang(*), Yuzhu Zhang(*), Structure analysis of a glycosides hydrolase family 42 cold-adapted [small beta]-galactosidase from Rahnella sp. R3. RSC Advances. 6, 37362-37369 (2016). (JCR二区, IF:3.289)

15.Yuzhu Zhang(#)(*), Boram Lee, Wen-Xian Du, Shu-Chen Lyu, Kari C. Nadeau, Larry J. Grauke, Yan Zhang, Shuo Wang, Yuting Fan,Jiang Yi, and Tara H. McHugh, Identification and characterization of a new pecan [Carya illinoinensis (Wangenh.) K. Koch] allergen, Journal of Agricultural and Food Chemistry 64 (20), 4146-4151 (2016). (JCR一区, Top期刊, IF:2.857)

16.Yuzhu Zhang(#)(*), Wen-Xian Du, Yuting Fan,Jiang Yi,Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh, Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2. Food Research International, 90, 268-274 (2016). (JCR二区, IF: 3.182)

17.Yuzhu Zhang(#)(*), Wen-Xian Du, Yuting Fan,Jiang Yi,Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh, Purification and characterization of a black walnut (Juglans nigra) allergen, Jug n 4, Journal of Agricultural and Food Chemistry, 65 (2), 454–462 (2017). (JCR一区, Top期刊, IF:2.857)

18.Yuting Fan(#),Jiang Yi, Xiao Hua, Yuzhu Zhang, Ruijin Yang(*), Preparation and characterization of gellan gum microspheres containing a cold-adapted β-galactosidase from Rahnella sp. R3. Carbohydrate Polymers, 162, 10–15 (2017). (JCR一区，Top期刊, IF: 4.219)

发明专利 ：

钟芳，李玥，麻建国，易江. 2013.08.21.一种无需高压均质的可食性纳米级β-胡萝卜素乳状液及其制备方法，专利号：ZL201110399523.4

会议演讲：

Jiang Yi, W. Yokoyama, F. Zhong. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in- water sodium caseinate emulsions.（第44届美国化学协会西部地区会议）