YUE JIN

 

     Professor

     Department of Food Science and Engineering

     Tel：021-34205868

     Fax：021-34205768

     Email： jinyue@sjtu.edu.cn

 

 

Personal Profile/Research achievements:

Prof. Yue Jin is a doctoral supervisor at Shanghai Jiao Tong University. She currently holds directorship positions at the SJTU-Bor S. Luh Food Safety Research Center and Eryuan Innovation Center for Plateau Featured Healthy Food.

She has led over 40 projects, including the National Natural Science Foundation, key research and development initiatives across multiple provinces, and industry-commissioned development projects. She has published more than 60 academic papers in prestigious international journals such as the Chemical Engineering Journal and Food Hydrocolloids, has been authorized over 10 invention patents, and has published the monograph "Food Safety Culture Theory and Practice".

Dr. Yue serves as the Assistant Editor for Food Quality and Safety, the Secretary-General of the Shanghai Food Safety Expert Committee, and the Executive Committee Member in China Association of Agricultural Science Societies- Agricultural Product Preservation and Processing Branch. She contributes her expertise to the Global Food Safety Initiative (GFSI) China Working Group and the International Featured Standards (IFS) China Working Group.

 

 

Research Interests：

1. Active food packaging and food preservation

2.Value-added processing of agricultural produce

 

 

Education:

- PhD in Bioresource and Food Engineering, 2003-2007

Department of Agricultural, Food and Nutritional Science, University of Alberta

- MSc in Polymer Chemistry and Physics, 2000-2003

Institute of Polymer Chemistry and Physics, Nankai University

 

 

Publications:

1. Min, T., Yue, J.*, Cheng, C., Ma, X., Weng, S., Luo, Y., Lei, Y. and Long, Y., 2024. ZIF-8/TOCNF carrier coated with pectin “gatekeeper” for pH/enzyme dual-responsive releasing of carvacrol and its preservation effect on fruits. Chemical Engineering Journal, 496, p.153686.
2. Lei, Y., Yue, J.*, Min, T., Cheng, C., Weng, S., Long, Y., Luo, Y., Zheng, Y. and Wan, Y., 2025. The strengthening effects of different types of salt on the mechanical properties of soy protein isolate and pea protein isolate composite gels. Food Hydrocolloids, 162, p.110988.
3. Cheng, C., Ma, X., Min, T., Luo, Y., Lei, Y., Zhao, T. and Yue, J.*, 2024. Antibacterial nanofibrous film encapsulated with 4-terpineol/β-cyclodextrin inclusion complexes: Relative humidity-triggered release and shrimps preservation application. Food Hydrocolloids, p.110231.
4. Cheng, C., Lei, Y., Min, T., Zhang, Y. and Yue, J.*, 2024. Encapsulation of 4-terpineol with β-cyclodextrin: Inclusion mechanism, characterization and relative humidity-triggered release. Food Chemistry, p.138926.
5. Min, T., Lei, Y., Cheng, C., Luo, Y., Zhang, Y. and Yue, J.*, 2024. Highly efficient anchoring of γ-cyclodextrin-MOFs on chitosan/cellulose film by in situ growth to enhance encapsulation and controlled release of carvacrol. Food Hydrocolloids, 150, p.109633.
6. Zhang, Y., Min, T., Zhao, Y., Cheng, C., Yin, H. and Yue, J.*, 2024. The developments and trends of electrospinning active food packaging: A review and bibliometrics analysis. Food Control, p.110291. (ESI highly cited)
7. Cheng, C., Min, T., Luo, Y., Zhang, Y. and Yue, J.*, 2023. Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1, 8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation. Food Chemistry, 418, p.135652. (ESI highly cited)
8. Qing, S., Long, Y., Wu, Y., Shu, S., Zhang, F., Zhang, Y. and Yue, J.*, 2023. Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure. Journal of the Science of Food and Agriculture, 103(5), pp.2664-2674.
9. Yin, H., Wang, C., Yue, J.*, Deng, Y., Jiao, S., Zhao, Y., Zhou, J. and Cao, T., 2021. Optimization and characterization of 1, 8-cineole/hydroxypropyl-β-cyclodextrin inclusion complex and study of its release kinetics. Food Hydrocolloids, 110, p.106159. (ESI highly cited)
10. Wang, C., Yin, H., Zhao, Y., Zheng, Y., Xu, X. and Yue, J.*, 2021. Optimization of high hydrostatic pressure treatments on soybean protein isolate to improve its functionality and evaluation of its application in yogurt. Foods, 10(3), p.667.

 

 

Awards：

1. Outstanding Supervisor, China International College Students Innovation Competition, Shanghai Division, 2024
2. Golden Medal, China International College Students Innovation Competition, Shanghai Division, 2024 (Supervisor)
3. Second Prize, "Zhixing Cup" Shanghai College Students Social Practice Competition, 2024 (Supervisor)
4. Golden Medal, The 25^th Shanghai Jiao Tong University "Sheng Xuanhuai Cup"  Innovation and Entrepreneurship Competition (Supervisor)
5. Undergraduate Teaching Award, SJTU-School of Agriculture and Biology, 2024
6. Kaiyuan Ten Outstanding Teacher at Shanghai Jiao Tong University, 2023
7. Second Prize, Shanghai Science Popularization Education Innovation Award, 2021