于亚莉-附件2：教学科研工作量统计表2021-2022 中期.docx

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1、吉林大学教师年度考核教学科学量化详表工作证号：900250姓名：于亚莉表1教学工作教学工作教学任务课程名称（或指导人数）学时指令性教学任务课堂 教学2022食品生物化学56学时食品科学与工程导论4学时食品酶学概论A24学时842021食品生物化学56学时食品科学与工程导论4学时食品添加剂A24学时食品酶学概论A24学时108实践 教学2022毕业实习80学时食品工艺生产实习30学时1102021专业认识实习4.8学时毕业实习24.7学时29. 5导设 指毕2022指导本科毕业论文（设计）4人402021指导本科毕业论文（设计）4人40研究 生教 学2022食品添加剂新进展（专硕）32学时食品添

2、加剂新进展（学硕）30学时食品物性分析与原理（学硕）30学时922021食品添加剂新进展（专硕）32学时食品添加剂新进展（学硕）30学时食品物性分析与原理（学硕）30学时92究培希 研生养2022培养研究生7人3362021培养研究生4. 5人216指令性教学任务合计总学时1147. 5教学任务工作内容分值折算分值非指令性教学任务教 学 建 设 工 作专业 建设参与省级及以上专业建设与改革工作 （含特色专业、综合改革试点、“卓 越”、“拔尖”、“改革示范区”等）66参与国家专业认证工作88课程 建设参与国家级各类优质课程建设工作参与省级各类优质课程建设工作参与各类校级优质课程（含精品课程、 在

3、线课程、创新创业课程、海外优质课 程等）建设工作66国家级规划教材（含再版）公开出版的校内规划教材编写教学大纲（含实践）99实验 建设参与国家级实验教学示范中心（含虚拟 实验中心）参与国家级校外实践教学示范基地建设团队 建设国家级教学团队省级教学团队教学 改革 工作教改 项目省级教改结题项目校级教改结题项目C类教研论文D类教研论文教学 获奖 情况教学 成果国家级等奖及以上国家级二等奖省级一等奖及以上省级二等奖省级三等奖校级一等奖校级二、三等奖教育成果省级一等奖省级二等奖省级三等奖教学 竞赛国家级一等奖国家级二、三等奖省级一等奖省级二、三等奖校级一等奖校级二、三等奖微课 大赛国家级一等奖及以上国

4、家级二、三等奖省级一等奖省级二、三等奖学生 指导 情况竞赛 指导 教师本科国家级（含国际竞赛）一等奖及以 上本科国家级（含国际竞赛）一、二等奖本科省级竞赛一等奖本科省级竞赛二、三等奖55研究生精英杯学术成果大奖赛特等奖研究生精英杯学术成果大奖赛一等奖研究生精英杯学术成果大奖赛二等奖研究生精英杯学术成果大奖赛二等奖课外 科研 实践 指导 教师大创国家级优秀结题项目指导大创国家级结题、校级优秀结题项目指 导66大创校级一般结题项目指导22本科开放性实验项目指导指导本科优秀毕业论文吉林省优秀博士学位论文指导吉林省优秀硕士学位论文t旨导吉林省硕士专业学位小范论文指导吉林大学优秀博士学位论文指导吉林大学

5、优秀硕士学位论文指导青年教师担任研究生思政助理十佳研究生指导教师考核合格的本科生指导教师（班主任）课外体育与艺术集训教练社会实践活动指导教师（含研究生）非指令性教学任务合计总学时42表2科研工作科研方面研费标 科经指项目名称 （项目编号）本年度到账经费 （万元）折算分值油莎豆非油组分分离提取及深加 工关键技术和新产品开发 （3D518N024071）604.8发表论文区折算分值研果标 科成指论文(1) Yu, YL； Lu, XY； Zhang, TH； Zhao, CH； Guan, SY； Pu, YL； Gao, F. Tiger Nut (Cyperus esculentus L.)

6、： Nutrition, Processing,FunctionandApplications.Foods, 2022,11(4)： 601.SCI2 区8(2) Yu,. YL； Lu, XY； Liu, BQ； Wang, Q； Sun, BY； Zhao, CH； Gao, F. Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method. Food science and technology. 2022, 42

7、： 87522SCI3 区0（3）于亚莉，蒲奕灵，高绿莎， 孙冰玉，仲大业，高峰.大豆肽缓 解小鼠体力疲劳的功能评价.中国 食品学报.2022,22（07）： 105-EI1114.(4)Yu Y, Feng M, Wang Q, et al. Effect of electron beam irradiation on physicochemical properties of corn starch and improvementofenzymaticsaccharificationofcornstarch at high concentration (45%). Journal of F

8、ood Process Engineering. 2021, 44 , ( 7 )： el36993区4/2(5) Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang. Mild heating assisted alkaline pH shifting modify the egg white protein： Themechanismandtheenhancement of emulsifying properties. LWT (2021), 151： 112094.1区10/3(6)Yu Y , Guan Y ,

9、Liu J , et al. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stabilityJ. Food Hydrocolloids, 2021, 121 (Pt 2):107071.1区10/2专利授权专利名称及编号国际专利或中国 授权发明专利折算分值发展 指标出果标 突成指奖项折算分值国家最高科学技术奖国家自然科学奖国家技术发明奖国家科学技术进步奖CNS文章吉林省特殊贡献奖及省部级特等奖省部级科学技术奖中国专利金奖中

10、国专利优秀奖国家自然科学基金重大仪器设备专项、重大项目负责人国家重点研发计划项目（负责人/承担单位）、国家重大 科技专项课题点2000万元-5000万元科技项目5000万元-1亿元科技项目1亿元以上科技项目点研地设绩点 重科到建业点新增国家实验室国家重点实验室评估优秀国家重点实验室评估良好国家重点实验室评估通过评优国家工程（研究）中心新增国家重点实验室新增国家工程（研究）中心新增国家地方共建类国家科研基地评优教育部重点实验室（工程中心）新增教育部重点实验室新增教育部工程中心新增行业部委重点实验室新增的省级重点科研基地合计总分24.1另：科研方面请附上相关证明材料。相关证明材料论文1Yu, YL

11、; Lu, XY; Zhang, TH; Zhao, CH; Guan, SY; Pu, YL; Gao, F.Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods, 2022, 11(4): 601. (SCI检索,2 区)Web of Science检索检索YuYak 作者 AND Jilm Uni. Yu Yali (作者 AND Jilin Uni Tiger Nut (Cyperus esculentus L): Nutrition, Processing,

12、 Function and Appli.出版商处的免费全文全文链接-导出- 添加到标记结果列表1 /2 Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications作者：Yu.YL (Yu.Yali)；Lu. XY (Lu. Xiaoyu);Zhang, TH (Zhang. Tiehua);Zhao. CH (Zhao, Changhui);Guan, SY (Guan, Shiyao);Pu. YL (Pu,Yiling) -I;Gao,F (Gao,Feng)”SS Web of S

13、cience Researcher!D 和 ORCID (由 Clarivate 员供)FOODS9. 11 期：4文献号601DOI: 10.3390/foodsl 1040601出版时间：FEB 2022 已索引：2022 06-16文啾类St： Review摘要The tiger nut is the tuber of Cyperus esculentus L, which is a hegh quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioact

14、ive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil. starch and other edible components; the physiochemkal and functional charactenstics; as well as their applications in food industry. Different extraction methods ca

15、n affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction*dcid precipitation are the most suitable methods for the production of its oil. starch and protein in the food industry, respectively. Based on traditional e

16、xtraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti inflammatory and anti-引文网络

17、来自所有数胃库8被引象次创建引文跟探895极引领次所召数据库比引用的弊考文献+杳看更多的植引筑次宣II相关记录技分类引用项目(S极配可用的弓I文上卜文数IK和5兼引用项 目中的摘录，对此文献的提及方式进行的 分.论文2Yu, YL; Lu, XY; Liu, BQ; Wang, Q; Sun, BY; Zhao, CH; Gao, F. Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method. Food scienc

18、e and technology. 2022, 42: 87522 (SCI 检索,3 区)Web of Science检索 Yu Yali (作名)AND 川in Uni Yu Yali (作科)AND 川in UniTiger Nut (Cyperus esculen. Functional and structural properties of glycosylation ovalbumin with pectin.7中 口o a出版商处的免费全文j导出v I添加到标记结果列表 1 ; Sun. BY (Sun. Bingyu); Zhao. CH (Zhao. Changhui) 0

19、 ; Gao, F (Gao. Feng) U查看 Web of Science ResearcherlD 和 ORCID (由 Qarivate 掰供)FOOD SCIENCE AND TECHNOLOGY42文献号：87522DOI: 10.1590/fst.87522出版时间：2022已索引：2022-11-21文献类型：Article摘要Due to the good functional characteristics and nutritional value, ovalbumin (OVA) has a widely ranges of applications in food

20、industry. But the characteristics of being susceptible to external conditions, such as processing, storage conditions and food ingredients, makes it display a relative lower functional property and limits its applications. Glycosylation is a natural, green approach of protein modifications that has

21、an impact on its functional properties. In this work, we prepared the OVA-pectin conjugates through wet-heating and ultrasound glycosylation to investigate the effects on the functional and structural orooerties of OVA. Both wet-heatine and ultrasound treated OVA at present of pectin showed higher e

22、mulsifv and foam引文网络来自所有数据库0被引频次创建引文双踪50篇引用的参考文献宜看相关记录Web of Science中的使用情况Web of Science 使用1313最近180天2013年至今论文3于亚莉,蒲奕灵,高绿莎,孙冰玉，仲大业,高峰.大豆肽缓解小鼠体力疲劳的功能评价.中国食品学报.2022,22(07): 105-114中晶罚g . 2022,22(07)北大核心 叵)| CSCD大豆肽缓解小鼠体力疲劳的功能评价于亚莉1蒲奕灵高绿莎2 孙冰玉1仲大业3 高峰11a1.吉林大学食品科学与工程学院 2.吉林省四平市粮食物资管理中心3.吉林大学体育学院Ml：评价大豆

23、肽缓解小鼠体力疲劳的作用效果，探究其可能的机制.通过构建急性疲劳与D-半乳糖亚急性衰老谢初物实验模型，考察大豆肽 低（0.25g/kg）、中（0.5 g/kg）、离（2.5 g/kg）剂呈下，小鼠负重游泳（WLS）时间、小鼠血清或肝脏中血清尿素氯（BUN）、血 乳酸（LD）、糖原、糖原合成酶（GS）、总过氧化物的（T-SOD）、丙二醛（MDA）、磷酸肌酸激酶（CPK）生化指标的变化.结果 表明,2种模型中，各剂量大旻肽均能显著提高小鼠力竭游泳时间，降低BUN含量然而对MDA含量及CPK活性基本无影晌;各剂量大且肽均 能提高小鼠肝脏T-SOD活性,在D-半乳糖亚急性衰老椁型中的提高程度小于急性疲

24、劳模型;除D-半孚腐亚急性模型中的低剂量大豆肽对小 鼠LD含量的消除无作用外,2种模型其余各剂呈大豆肽均可旭氏LD含量.在急性疲劳模甲下,大豆肽能提高小鼠肝糖原贮存金，在D-半乳糖 亚急性衰老摸型下，大豆肽对其影响不明显，目2组模型中大豆肽对GS活性影响均不显著。结论:在急性疲劳模型下,大豆肽主要通过提高T- SOD活性减少疲劳产物提高能源物质枳累米达到缓解体力疲劳的作用。比较而言Q-半乳糖更多关键词：大豆肽急性疲劳模型；D半乳舰亚急性电模型；缓解体力疲劳；基金资助：吉林省科技发展计划项目重大科技专项（20200502002NC）;吉林省教育厅十三五科学技术研究规划项目（JJKH2019017

25、5 KJ）;DOI: 10.16429/j.1009-7848.2022.07.011专辑：工程科技I银专题：轻工业手工业分类号：TS201.4论文4Yu Y, Feng M, Wang Q, et al. Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration （45%）. Journal of Food Process E

26、ngineering.2021, 44,（7） ： el3699 （SCI检索,3 区）Web of Science-检察标记结果列表历史跟踪服务果 结果） Characterization of resist. influence of esterificatio. Effect of electron beam ir. Mild heating assisted alka. Molec出版商处的全文Effect of electron beam irradiation on physicochemical properties of corn starch and improvement

27、of enzymatic saccharification of corn starch at high concentration (45%)作洋 Yu, YL (Yu, Yali) 1; Feng, MM (Feng, Mengmeng)1；Wang, Q (Wang, Qi)1；Liu. MY (Liu, Mingyuan)Gao, F (Gao, Feng)1；Lin, SY (Lin, Songyi)112JOURNAL OF FOOD PROCESS ENGINEERING卷：44期：7文献号：el3699DOI: 10.1111/jfpe.13699出版时向：JUL 2021在线

28、发表：MAY 2021文献类型：Article强更Cornstarch was irradiated under different doses of electron beam radiation (0-5.4 kGy), and the physicochemical properties of starch were analyzed. The dextrose equivalent DE) values, which is a representative indicator of saccharification in the sugar production process, wa

29、s measured after the EBI pre-treated cornstarch at high concentration (45%. wt/wt) was hydrolyzed by thermostable alpha-amylase and glucoamylase. The reducing sugar content of the cornstarch markedly increased with increasing irradiation dose. In addition, reduced transmittance, flexural vibration o

30、f chemical bond, the viscosity, and the relative crystallinity decreased with increasing irradiation dose. Scanning electron microscope (SEM) showed that the penetrating pinholes and pits were observed on the surface of irradiated cornstarch granules. After being hydrolyzed by thermostable alpha-amy

31、lase and glucoamylase, slurry of cornstarch EBI pre-treated at dose of 4.32 and 5.4 kGy exhibited the low viscosity values and high dextrose equivalent (DE) values. The resulting low viscosity values and high dextrose equivalent (DE) values slurry from EBI pre-treated cornstarch have potential for u

32、se in syrup industry.Practical Applications The slurry made from EBI pre-treated cornstarch at the concentration of 45% (v/t/wt)exhibited a rather low viscosity values and high dextrose equivalent (DE) values compared with that of the slurry (45% wt/wtlmade from the non-EBI pre-treated cornstarch. T

33、herefore, the use of starch modified by electron beam irradiation treatment could lead to reduce corn syrup processing costs. Corn syrup is an important raw material of bakery industry. The reduction of its production cost is of great significance for stabilizing the market price of bakery food and

34、promoting the coordinated development of bakery industry.作者信息通ifl作者地址：Gao, Feng； Lin, Songyi(通讯4乍看) Jilin Univ. Coll Food Sci & Engn. 5333 Xian Rd. Changchun 130062, Peoples R China此址： 1 Jilin Univ. Dept Food Sci & Engn, Changchun, Peoples R China 2 Dalian Polytech Univ, Sch Food Sci & Technol, Engn

35、 Res Ctr Seafood, Minist Educ, Dalian, Peoples R China论文5Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang. Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties. LWT (2021), 151: 112094.Web of Science检索标记结果列表

36、历史跟踪服务植率座01 Characterization of resist. UjRfHlff Influence of esterificatio. Effect of electron beam ir. Mild heating assisted alka. MoleMild heating assisted alka.出版而处的全文Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying propert

37、ies作舌：Yu, YL (Yu, Yali) ; Guan. Y (Guan, Yu); Wen, HD (Wen, Hedi) ; Zhang, Y (Zhang, Yan); Liu, JB (Liu, Jingbo)1；Zhang, T (Zhang, Ting) 1 三名 Web of Science RescarcherlD 禾口 ORCID (由 Clarivate 提f共)LWT-FOOD SCIENCE AND TECHNOLOGY卷：151文献号：112094DOI: 10.1016/j.lwt.202i, 112094出版时同：NOV 2021文献类型：Article讷要

38、Mild heating (20 degrees C, 40 degrees C. 60 degrees C. and 80 degrees C) for 1 h assisted pH12 shifting on the structural, physicochemical and functional properties of egg white protein (EWP) were investigated. The results of intrinsic fluorescence, surface hydrophobicity, and free sulfhydryl group

39、s indicated that the tertiary structure depolymerized, the hydrophobic groups exposed and the protein subunits dissociated. Fourier transform infrared spectrophotometer and circular dichroism showed that the content of alpha-helix decreased, and the content of beta-turn increased in the secondary st

40、ructure of EWP. Moreover, the size and zeta potential of EWP12-80 significantly decreased to 119.17 nm (P 0.05) and -32.53 mV (P 佥索结果 Influence of esterificatio. Effect of electron beam ir. Mild heating assisted alka. MoleculMild heating assisted alka. Molecular structural modif.出版商处的全文导出-添加到标iiMolecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability作者：Yu, YL (Yu, Yall) ; Guan, Y (Guan, Yu); Liu. JB (Liu, Jingbo); Hedi. W (Hedi, Wen); Yu, YD (Yu, Yiding); Zhang. T (Zhang.