科研工作:

1.国家自然科学基金项目“干热处理致蛋清卵白蛋白聚集体形成及凝胶稳定性降低的分子机制”项目批准号：314700942015.1-2016.122.国家蛋鸡产业技术体系项目“蛋品加工与质量检测”项目批准号：CARS-41-K252008.12-2016.123.国家“十二五”支撑计划子项目“功能肽产品稳态化技术研究”项目批准号：2012BAD33B03-62012.1-2015.124.国家“十二五”子项目“高功能稳定型及应用体系相容性大豆蛋白产品生产关键技术集成示范”项目批准号：2012BAD34B04-12012.1-2015.125.国家农业科技成果转化资金项目“起泡性全蛋粉生产技术开发及中试”项目批准号：2013GJB2013.7.1-2015.8.306.国家农业科技成果转化资金项目“生物酶法生产高乳化蛋黄粉技术中试及产业化示范项目批准号：2010GB2B0205322010.4-2012.47.黑龙江省“十二五”科技攻关项目“系列功能型蛋粉深加工关键技术研发及示范”项目批准号：GC12B4022012.7-2015.68.黑龙江省教育厅培育项目“高凝胶稳定型大豆分离蛋白的产业化”项目批准号：1252CGZH242012.1-2013.129.黑龙江省教育厅科技重点项目“高凝胶稳定型大豆分离蛋白产品的研发”项目批准号：11551z0012010.01-2012.1210.哈尔滨市优秀学科带头人基金“大豆蛋白质结构对其凝胶稳定性影响的研究”项目批准号：2013RFXXJ0122013.6-2015.511.哈尔滨市高新技术产业化项目“鸡蛋深加工系列产品综合开发技术”项目批准号：2012DB6BN0502012.10-2014.12。近五年代表性著作、论文：一、近五年代表性著作:1.参编《现代高效蛋鸡养殖实战方案》金盾出版社，2015.11.2.参编《Soybean-ApplicationsandTechnology》EditedbyTziBunNg,PublishedbyInTech,20113.主审《食品添加剂原理与应用》中国农业出版社，2014.3.4.副主编《食品添加剂》（第二版）中国农业出版社，2013.7.5.副主编《食品加工新技术》科学出版社，2013.10.6.主编《食品化学》化学工业出版社，2012.2.7.参编《畜产品加工学》(第二版)中国农业出版社，2011.2.二、近五年代表性论文:1.Influenceofglycationextentonthephysicochemicalandgellingpropertiesofsoybeanβ-conglycinin.EuropeanFoodResearchandTechnology,2015,240(2):399-411.BingLi,ZhijieBao,WeiXu,YuJieChi*(SCI收录)2.EffectofultrasoundtreatmentonthewetheatingMaillardreactionbetweenβ-conglycininandmaltodextrinandontheemulsifyingpropertiesofconjugates.EuropeanFoodResearchandTechnology.2014,238:129-138.BoZhang,YujieChi*(SCI收录)3.Effectsoftwin-screwextrusiononsolubledietaryfiberandphysicochemicalpropertiesofsoybeanresidue.FoodChemistry,2013,138:884-889.YanJing,YujieChi*（SCI、EI收录）4.MolecularCharacteristicsofEggWhiteProteins-DextranConjugates.JournalofFood,Agriculture&Environment,2013,11(1):195-197.WeiXu,Yu-JieChi*,YumiaoHong(SCI收录)5.RelationshipbetweenGelHardnessandProteinStructureofOvalbumin-DextranConjugates.JournalofFoodAgricultureandEnvironment,2013,11(2):35-37.WeiXu*,Yu-JieChi*,QiangSun.(SCI收录)6.StructuralandFunctionalPropertiesofOvalbuminGlycatedbyDry-HeatinginthePresenceofMaltodextrin,InternationalJournalofFoodProperties,2015,18:1326-1333.LeiLv,Yu-JieChi*,ChenChen,WeiXu.(SCI收录)7.ComparisonsonTheFunctionalPropertiesandAntioxidantActivityofSpray-DriedandFreeze-DriedEggWhiteProteinHydrolysate.FoodandBioprocessTechnology,2012,5:2342-2352.ChenChen,Yu-JieChi*,WeiXu（SCI、EI收录）8.Purificationandidentificationofantioxidantpeptidesfromeggwhiteproteinhydrolysate.AminoAcids,2012,1(43):457-466.ChenChen,Yu-JieChi*,Ming-YangZhao,LeiLv(SCI收录)9.Improvementoffunctionalpropertiesofovalbuminphosphorylatedbydry-heatinginthepresenceofpyrophosphate.EurFoodResTechnol,2012,235:981-987.LeiLv,YujieChi*（SCI、EI收录）10.Antioxidant,ACEinhibitoryactivitiesandfunctionalpropertiesofeggwhiteproteinhydrolysate.JournalofFoodBiochemistry,2012,36:383-394.ChenChen,Yu-JieChi*（SCI、EI收录）11.Preparationofmicrowave-phosphorylatedsoyproteinisolatesthroughaBox–Behnkenmodeloptimization.CyTA-JournalofFood,2012,10(3):210-215.WangXibo,ChiYujie*（SCI、EI收录）12.Microwave-AssistedPhosphorylationofSoybeanProteinIsolatesandtheirPhysicochemicalProperties.CzechJournalofFoodSciences,2012,30(2):99-107.WangXibo,ChiYujie*（SCI、EI收录）13.ImprovementofeggalbumenpowderfunctionalpropertiesbytheMaillardreactioninadrystate.JournalofFood,Agriculture&Environment,2012,10(2):186-189.WeiXu,YujieChi*,ChenChen（SCI收录）14.Functionalpropertiesofspray-driedandfreeze-driedeggwhiteproteinsglycatedwithdextran.JournalofFood,Agriculture&Environment,2012,10(3&4):173-177.WeiXu,YujieChi*（SCI收录）15.Influenceofdegreeofhydrolysisonfunctionalproperties,antioxidantandACEinhibitoryactivitiesofeggwhiteproteinhydrolysate.FoodScienceandBiotechnology,2012,21(1):27-34.ChenChen,Yu-JieChi*,Ming-YangZhao（SCI、EI收录）16.Modifiedsoyproteinisolatewithimprovedgellingstabilitybyglycosylationundertheconditionsofoceanshipping,InternationalJournalofFoodScienceandTechnology,2011,46:14-22.ZhangHua-jiang,ChiYu-jie*（SCI、EI收录）17.EffectsofalcoholsonbacterialcelluloseproductionbyAcetobacterxylinum186.WorldJMicrobiolBiotechnol,2011,27:2281-2285.ZhigangLu,YanyanZhang,YujieChi,NingXu,WanyingYao,BoSun*（SCI、EI收录）18.KineticsofHydrolysisofEggWhiteProteinbyPepsin.CzechJournalofFoodSciences,2010,28(5):355-365.Chang-QingRuan,Yu-JieChi*,Rui-DongZhang（SCI、EI收录）19.真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响.现代食品科技,2015,31(1):147-152.沈青,赵英,迟玉杰*,王欢（EI收录）20.脱盐、超滤处理卵白蛋白源ACE抑制肽及其理化性质的研究.现代食品科技,2015,31(10):203-209程缘,赵英,迟玉杰*,孙波,王俊彤(EI收录)21.Optimizationoftheheatingconditionsintheproductionprocessofhighgelstrengtheggwhitepowder.AdvancedMaterialsResearch,2013,662:409-412.WeiXu,YujieChi*,Yu-miaoHong(EI收录)22.糖基化反应改善大豆7s球蛋白凝胶流变性质的研究.农业机械学报,2013,44(3):167-173.迟玉杰,姜剑,赵薇（EI收录）23.超声辅助7S-麦芽糊精接枝反应的响应面法优化.农业机械学报,2013,44(11):195-201.迟玉杰,张波,李冰（EI收录）24.PreparationofOligopeptideMixtureWithaHighFischerRatiofromEggWhiteProteins.AppliedMechanicsandMaterials,2012,140:406-410.WeiXu,XiboWang,Yu-JieChi*(EI收录）25.Improvementoffoamingpropertiesofwholeeggpowderthroughmaillardreaction.AdvancedMaterialsResearch.2012,554:1091-1094.CuiYu,YujieChi*（EI收录）26.高凝胶性大豆球蛋白制备工艺优化.农业机械学报.2012,43(10):124-130.范淼,迟玉杰*（EI收录）27.甜玉米米粉滚筒干燥加工工艺优化.农业工程学报.2012,21(28):256-264.李春梅,迟玉杰*,王丹,张微,方景泉（EI收录）28.高乳化性大豆分离蛋白的制备工艺.农业机械学报,2011,42(9):138-145.迟玉杰,陈俊高,王喜波（EI收录）29.大豆蛋白超声磷酸化加工工艺的Box-Behnken模型优化.农业机械学报,2011,42(11):130-134.王喜波,迟玉杰*（EI收录）30.浅析中国蛋品加工行业现状及发展方向.中国家禽,2014,36(12):2-5.迟玉杰31.高附加值专用型蛋粉的开发现状与展望.中国家禽,2014,36(19):2-4.迟玉杰,赵英,鲍志杰,胥伟,张华江32.蛋清蛋白质热处理改性及其热聚集行为的研究进展.食品安全质量检测学报,2014,5(11):3951-3954.迟玉杰,鲍志杰,程缘33.蛋清蛋白肽体外血管紧张素转化酶抑制活性及其消化稳定性.营养学报,2012,34(3):274-277.陈晨,迟玉杰,赵明阳