于淑娟

于淑娟，博士生导师，研究方向：功能性碳水化合物科学与技术，

撑计划项目1项，科技部农转资金项目1项，国际合作科技攻关项目2项，企业委托项目6项，实到科研经费700多万元。省部级鉴定成果2项，

近五年主持的国家自然科学基金

序号项目名称项目性质及来源起止年度1分子链空间次级键形成与慢消化淀粉消化特性国家自然科学基金重点项目子课题2013.1 -2015.122美拉德产物中HMF和4-MeI的形成机理国家自然科学基金面上项目2013.1 -2016.123美拉德反应中金属配合物的形成机理及构效国家自然科学基金面上项目2011.1-2013.124甘蔗酚酸金属配合物柱上反应机理及产物构效研究国家自然科学基金面上项目2008.1-2010.12

2014-2015年发表的二区以上SCI收录论文

1. Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of aMonoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.

2. Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.

3. Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.

4. Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.

5. Xu X B, Liu D B, Shu-Juan Yu*. Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.

6. Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.

7. Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry，2014:（162）99-103

8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.

9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96

10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.

11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2013.

12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.

13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65

14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.

15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. FoodChemistry. 172 (2015) 92–98.

16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.

获奖

序号获奖项目名称奖励名称奖励等级授奖单位及国别奖励年度排名1高值化糖品绿色加工关键技术及应用广东省科学技术奖1广东省政府2012第一2强电场处理食品绿色加工技术与装备教育部科技成果奖2教育部2009第二3食品粘稠物系精制新技术及应用广东省科学技术奖1广东省政府2005第二4天然有色糖品的生产方法中国专利奖优秀中华人民共和国国家知识产权局2014第一

通讯地址 广州市天河区五山路381号华南理工大学食品科学与工程学院