姓名：赵燕
性别：女
学历：博士研究生
职称：副研究员
工作单位：温州科技职业学院（温州市农业科学研究院）
教育情况：
1999.09-2003.07 南昌大学 食品化学（本科）
2003.09-2008.07 南昌大学 食品科学（硕博士）
工作经历：
2008.07-至今 南昌大学 生物质转化教育部工程研究中心
所受奖项：
“中国蛋品加工业十大杰出青年”
主要研究方向：
主要从事禽蛋科学理论与技术方面的研究工作
代表性著作：
1、Yan Zhao, Yao Yao, Mingsheng Xu, Shuzheng Wang, Xiong Wang, Yonggang Tu*. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis[J]. Journal of Functional Foods, 2017, 35:655-665.
2、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Formation mechanism of ovalbumin gel induced by alkali[J]. Food Hydrocolloids, 2016,61:390-398.
3、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling [J]. Food Chemistry, 2016, 203:323-330.
4、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Formation of lysinoalanine in egg white under alkali treatment[J]. Poultry Science, 2016,95(3):660-667.（SCI三区，2016 IF=1.908）
5、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs[J]. Poultry Science, 2015, 94(9): 2272-2279.
6、Zhangyi Chen, Jianke Li, Yonggang Tu*, Yan Zhao*, Xuying Luo, Junjie Wang, Menglin Wang. Changes in gel characteristics of egg white under strong alkali treatment[J]. Food Hydrocolloids, 2015, 45: 1-8.
7、Yan Zhao, Yonggang Tu*, Mingsheng Xu, Jianke Li, Huaying Du. Physicochemical and nutritional characteristics of preserved duck egg white[J]. Poultry Science, 2014, 93(12): 3130-3137.
8、Yan Zhao, Yonggang Tu*, Jianke Li, Mingsheng Xu, Youxian Yang, Xuliang Nie, Yao Yao, Huaying Du. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel[J]. Poultry Science, 2014, 93(10): 2628-2635.
9、Xuying Luo, Yonggang Tu*, Yan Zhao*, Jianke Li, Junjie Wang. Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg[J]. Journal of Food Science, 2014, 79(8): T1621-T1628.
10、罗序英, 赵燕*, 涂勇刚, 王俊杰, 李建科, 陈彰毅. 食品中有害物赖丙氨酸的检测方法综述[J]. 食品工业科技, 2014, 35 (5): 387-391, 395.
