姓名：于航

性别：男

学历：博士

职称：副高

工作单位：江南大学

教育情况：

2013-08 至 2017-12，新加坡国立大学，食品科学与工程，博士（导师：Zhou Weibiao 院士）

2009-09 至 2013-07，江南大学，食品质量与安全，学士（导师：姚卫蓉 教授）

工作经历：

2023-04 至 今，江南大学技术转移中心温州分中心，中心主任

2022-08 至 今，江苏省溧阳市经开区副区长（上兴镇副镇长），挂职

2021-06 至 今，江南大学，食品学院，副研究员

2018-04 至 2020-05，江南大学，食品学院，博士后（在职）

2018-03 至 2021-05，江南大学，食品学院，助理研究员

所受奖项:

于航（13/13），植物源生物活性成分研究及应用开发，中国商业联合会，科学技术奖，一等奖，2022

于航（5/6），食品污染物快速识别与检测关键技术，中国轻工业联合会，科技进步奖，三等奖，2021

于航（4/6），食品安全快速检测技术和应用，中国轻工业联合会，技术发明奖，三等奖，2018

于航（4/6），光谱、色谱技术在食品安全快速检测的应用，中国商业联合会，科学技术奖，三等奖，2018

主要研究方向：

食品安全与质量控制（超声波；精油；食品中非致病性微生物；生物膜；膜蛋白；群体感应；美拉德反应；非热加工）

代表性著作：

Hang Yu, Mengge Sun, Mingxuan Liu, Mengyuan Xiong, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao(*). Postharvest shelf life simulation for lettuce (Lactuca sativa L.) based on coupling dynamic models of respiration, gas exchange, and Pseudomonas fluorescens growth. Food Packaging and Shelf Life, 2023, 35, 101021.

Mengge Sun, Danying Chen, Lixia Liu, Ting Wang, Yahui Guo, Yunfei Xie, Weirong Yao, Hang Yu(*). Effects of O2/CO2 transmission rate of BOPA/LDPE or PE film on shelf life and quality attributes of fresh-cut cherry radish. Food Bioscience, 2023, 51, 102171.

Xiaona Ren, Hang Yu(*), Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao. Chemical constituent and bioactivity of Valeriana officinalis L. root essential oil using neutral cellulase-assisted steam distillation. Journal of Essential Oil Research, 2022, 34(4), 361-373.

Hang Yu, Yu Liu, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), The combination of hexanal and geraniol in sublethal concentrations synergistically inhibits quorum sensing in Pseudomonas fluorescens - In vitro and in silico approaches. Journal of Applied Microbiology, 2022, 133(4), 2122-2136.

Ying Su, Lin Jiang, Danying Chen, Hang Yu(*), Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao. In vitro and in silico approaches to investigate antimicrobial and biofilm removal efficacies of combined ultrasonic and mild thermal treatment against Pseudomonas fluorescens. Ultrasonics Sonochemistry, 2022, 83, 105930.

Ruyue Zhang, Yilong Zhang, Yating Sun, Hang Yu(*), Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao. High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine. Ultrasonics Sonochemistry, 2022, 82, 105913.

Hang Yu, Xiaona Ren, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Antimicrobial and anti-dust mite efficacy of Cinnamomum camphora chvar. Borneol essential oil using pilot-plant neutral cellulase-assisted steam distillation. Letters in Applied Microbiology, 2022, 74(2), 258-267.

Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Combined an acoustic pressure simulation of ultrasonic radiation and experimental studies to evaluate control efficacy of high-intensity ultrasound against Staphylococcus aureus biofilm. Ultrasonics Sonochemistry, 2021, 79, 105764.

Hang Yu, Yaxin He, Mengru Wang, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate. Food Bioscience, 2021, 42, 101129.

Hang Yu, Lebei Xu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Rapid Surface-Enhanced Raman Spectroscopy detection of Chlorothalonil in standard solution and orange peels with pretreatment of ultraviolet irradiation. Bulletin of Environmental Contamination and Toxicology, 2021, 107(2), 221-227.

Hang Yu, Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao(*), Weibiao Zhou(*). Control strategies of pyrazines generation from Maillard reaction. Trends in Food Science & Technology, 2021, 112, 795-807.

Zhou Yu, Ying Su, Yilong Zhang, Peiyi Zhu, Zilun Mei, Xinning Zhou, Hang Yu(*), Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chemistry, 2021, 357, 129805.

Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie(*), Yahui Guo, Yuliang Cheng, Weirong Yao, Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination for Staphylococcus aureus biofilm control. Food Control, 2021, 122, 107822.

Hang Yu, Qili Zhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. Food Research International, 2020, 133, 109191.

Hang Yu, Qili Zhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao(*), Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of D-glucose and L-lysine. Food Chemistry, 2020, 317, 126458.

Hang Yu(*), Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong Yao(*), Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms. Trends in Food Science & Technology, 2020, 96, 91-101.

Hang Yu(*), Qili Zhong, Yang Liu, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weibiao Zhou(*), Weirong Yao(*), Recent advances of ultrasound-assisted Maillard reaction. Ultrasonics Sonochemistry, 2020, 64, 104844.

Hang Yu, Xiaona Ren, Yuliang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao(*), Extraction of Cinnamomum camphora chvar. Borneol essential oil using neutral cellulase assisted-steam distillation: optimization of extraction, and analysis of chemical constituents, Industrial Crops and Products, 2019, 141, 111794.

Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of ultrasonic processing and oil type on Maillard reaction of D-glucose and L-alanine in oil-in-water systems. Food and Bioprocess Technology, 2019, 12(2), 325-337.

Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of a high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine. Food Chemistry, 2018, 269, 628-637.

Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on the Maillard reaction of D-glucose and L-glycine in oil-in-water emulsion systems. npj Science of Food, 2018, 2(1), 2.

Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Effects of high-intensity ultrasound on Maillard reaction in a model system of D-xylose and L-lysine. Ultrasonics Sonochemistry, 2017, 34, 154-163.

Hang Yu, Ming Ze Mitchell Keh, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and L-methionine. Food and Bioprocess Technology, 2017, 10(11), 1984-1996.

Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou(*). Generating Maillard reaction products in a model system of D-glucose and L-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies, 2016, 36, 260-268.