姓名：付余

性别：男

学历：博士研究生

职称：教授

工作单位：西南大学食品科学学院

教育情况：

2016.12-2018.12 丹麦哥本哈根大学，博士后

2016.11-2017.1 英国阿伯丁大学，博士后

2016.2-2016.5 加拿大曼尼托巴大学，访问学者

2013.8-2016.10 丹麦奥胡斯大学，博士

工作经历：

2018.12-至今 西南大学，教授

所受奖项：

重庆市引进高层次人才

国家“三区”科技人才

国家留学基金委“国家优秀自费留学生奖”

欧洲食品科学技术大会（EFFoST）“年度博士生奖”

国际肉类科技大会（ICoMST）“最佳论文报告奖”

加拿大功能食品与天然健康产品大会“最佳论文报告奖”

指导学生获第 8 届国际“互联网+”大学生创新创业大赛重庆市金奖

重庆市雏鹰计划优秀指导教师

哈尔滨市自然科学技术三等奖（第 1 位）

沈阳市自然学术成果三等奖（第 1 位）

Food Chemistry 期刊杰出审稿人奖

主要研究方向：

食源性蛋白质（肽）、动物性食品加工、风味化学

代表性著作：

[1] Sun, A., Chen, L., Wu, W., Soladoye, O. P., Zhang, Y.* , & Fu, Y.* (2023). The potential meat

flavoring generated from Maillard reaction products of wheat gluten protein

hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor. Food

Research International, 165, 112512. （SCI 一区 TOP）

[2] Yu, B., Wu, W., Wang, B., Zhang, N., Bak, K. H., Soladoye, O. P., Aluko, R. E., Zhang, Y. * , &

Fu, Y.* (2022). Maillard-reacted peptides from glucosamine-induced glycation exhibit a

pronounced salt taste-enhancing effect. Food Chemistry, 374, 131776.（SCI 一区 TOP）

[3] Luo, F., Fu, Y.* , Ma, L., Dai, H., Wang, H., Chen, H., Zhu, H., Yu, Y., Hou, Y., & Zhang, Y* .

(2022). Exploration of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm

pupae (bombyx mori) proteins based on in silico and in vitro assessments. Journal of Agricultural and Food Chemistry. 70, 12, 3862-3871. (SCI 一区 TOP，封面论文)

[4] Xia, X., Fu, Y.* , Ma, L., Zhu, H., Yu, Y., Dai, H., Han, J., Liu, X., Liu, Z., & Zhang, Y.*

(2022). Protein hydrolysates from Pleurotus geesteranus modified by Bacillus

amyloliquefaciens γ-glutamyl transpeptidase exhibit a remarkable taste-enhancing effect.

Journal of Agricultural and Food Chemistry, 70, 12143-12155. (SCI 一区 TOP，封面论

文)

[5] Le, B., Yu, B., Amin, M. S., Liu, R., Zhang, N., Soladoye, O. P., Aluko, R. E., Zhang, Y.* , &

Fu, Y.* (2022). Salt taste receptors and associated salty/salt taste-enhancing peptides: A

comprehensive review of structure and function. Trends in Food Science & Technology,

129, 657-666.（SCI 一区 TOP）

[6] Lu, Y., Wang, J., Soladoye, O. P., Aluko, R. E., Fu, Y.* , & Zhang, Y. (2021). Preparation,

receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review.

Trends in Food Science & Technology, 113, 301-314.（SCI 一区 TOP）

[7] Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, W. L. P., &

Lametsch, R. (2020). Exopeptidase treatment combined with Maillard reaction modification

of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship.

Food Chemistry, 306, 125613.（SCI 一区 TOP）

[8] Fu, Y., Shi, J., Xie, S. Y., Zhang, T. Y., Soladoye, O. P., & Aluko, R. E. (2020). Red beetroot

betalains: Perspectives on extraction, processing, and potential health benefits. Journal of

Agricultural and Food Chemistry, 68(42), 11595-11611.（SCI 一区 TOP）

[9] Fu, Y.* , Zhang, Y.* , Soladoye, O. P., & Aluko, R. E. (2020). Maillard reaction products derived

from food protein-derived peptides: Insights into flavor and bioactivity. Critical Reviews in

Food Science and Nutrition, 60(20), 3429-3442.（SCI 一区 TOP）

[10] Fu, Y., Therkildsen, M., Aluko, R. E., & Lametsch, R. (2019). Exploration of collagen

recovered from animal by-products as a precursor of bioactive peptides: Successes and

challenges. Critical Reviews in Food Science and Nutrition, 59(13), 2011-2027. (SCI 一区

TOP，ESI 高被引论文)