个人基本信息

于智慧，女，博士，1991.12月出生，山西农业大学食品科学与工程学院，副教授，硕士生导师，主持7项省级项目，以第一作者&通讯作者在Trends in Food Science & Technology，Food Hydrocolloids，Food Chemistry, Food Research International等杂志发表论文20余篇，其中SCI论文21篇（中科院1区TOP论文13篇），单篇最高影响因子15.3。

教育及工作经历：

2023/01–至今，山西农业大学，食品科学与工程学院，副教授

2019/09–2022.12，山西农业大学，食品科学与工程学院，讲师

2014/09–2019/06，华中农业大学，食品科学与技术学院，食品科学，博士（硕博连读）

2010/09 - 2014/06，华中农业大学，园艺林学学院，茶学，本科

主要研究领域:

1、非热加工技术（超声波、超高压等）对蛋白（畜产品、杂豆）加工及营养特性的机制研究

2、传统蛋制品品质研究及深加工

3、多组学（风味组、代谢组）与机器学习解析水果贮藏及加工品质提升机制研究

主要教学工作:

主讲本科生课程《生物统计学》、《畜产品加工工艺学》

参编《禽蛋蛋白质》以及国家林业和草原局院校规划教材《食品生物化学实验》《食品生物化学》

学术或社会团体任职或兼职情况：

《Journal of Future Foods》《Food Science of Animal Products》《Agricultural Products Processing and Storage》杂志青年编委。

主持科研项目（课题）情况:

1. 山西省基础研究计划面上项目，蛋黄颗粒在超声协同钠离子诱导下的“解离 机制”与盐诱导凝胶特性的构效关系研究，山西省科技厅，2023/06-2026/06，主持

2. 山西省基础研究计划青年项目，201901D211381，基于脂质组学探究鸡蛋摄入对非酒精性脂肪肝脂代谢调控机制，2019/09-2022/9，主持

3. 山西省创新驱动发展能力提升专项，SXYBKY2019041，基于“肠道菌群-肠-肝轴"探究鸡蛋对非酒精性脂肪肝（NAFLD）的影响及作用机理， 2020/01-2021/12，主持

4. 山西省高等学校教学改革创新项目教学综合改革，基于“雨课堂”的《动物性食品工艺学》混合式教学模式的实践研究，2019/09-2022/9，主持

5. 2023年度山西省科普宣传专项项目，微视频，晋膳晋美之探秘小米的“”大营养“，2022/01-2023/01，主持

6. 2022年度山西省科普宣传专项项目，微视频，新媒体环境下的鸡蛋营养知识MG动画科普视频，2021/01-2022/01，主持

7. 山西省大学生创新创业训练项目，卵白蛋白复合纳米颗粒的制备及其对花青素的包载与递送，2022/06-2023/09，主持

近五年代表性论文列表

[1] Ma L, Yu D, Zhang N, Sun Y, Ren X, Zheng D, Lliu C, Zhang X, Yu Z. (2025). Mechanism of Synergistic Ultrasound-Ethanol Treatment in Salted Egg Yolk: Rapid Texture Optimization and Flavor Enhancement. Food Chemistry: X 31 (2025)103075. (SCI, 中科院TOP1区) JCR Q1

[2] Yu, Z., Liu, C., Gao, Y., Guo, H., Duan, H., Zhang, L., & Chen, Y. (2025). Insight into effects of egg-and soybean-derived phosphatidylcholine on non-alcoholic steatosis in mice and HepG2 cells by lipidomics. Food Science and Human Wellness, 14(5), 9250103. (SCI, 中科院TOP1区) JCR Q1

[3] Shang, Z., Yu, D., Zhang, J., Yang, F., Yang, C., Zhang, Y., ... & Yu, Z. (2025). Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products. Food Science of Animal Products, 3(2), 9240112.

[4] Yu, Z., Gao, Y., Jia, X., Cui, S., Ma, L., Zheng, D., ... & Chen, Y. (2024). Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations. Trends in Food Science & Technology, 143, 104271. (SCI, 中科院TOP1区) JCR Q1

[5] Yu, Z., Gao, Y., Duan, H., Zheng, D., Shang, Z., Zhang, L., & Chen, Y. (2024). Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles. Food Chemistry, 454, 139829. (SCI, 中科院TOP1区) JCR Q1

[6] Zheng, D., Yu, D., Lin, S., Ji, L., Sun, Y., Liu, C., ... & Yu, Z. (2024). Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis. Ultrasonics Sonochemistry, 111, 107101. (SCI, 中科院TOP1区) JCR Q1

[7] Yu, Z., Gao, Y., Shang, Z., Ma, L., Xu, Y., Zhang, L., & Chen, Y. (2024). Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights. Food Hydrocolloids, 109774. (SCI, 中科院TOP1区) JCR Q1

[8] Yu, Z., Gao, Y., Shang, Z., Wang, T., He, X., Lei, J., ... & Chen, Y. (2024). A stable delivery system for curcumin: Fabrication and characterization of self-assembling acylated kidney bean protein isolate nanogels. Food Chemistry, 138526. (SCI, 中科院TOP1区) JCR Q1

[9] Yu, Z., Fan, L., Tai, F., Zhang, L., Zhang, X., & Chen, Y. (2024). Yolk free egg substitute improves the serum phospholipid profile of mice with metabolic syndrome based on lipidomic analysis. Food Science and Human Wellness, 13(1), 482-493. (SCI, 中科院TOP1区) JCR Q1

[10] Yu, Z., Gao, Y., Wu, M., Zhao, C., Liu, X., Zhang, X., ... & Chen, Y. (2024). Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties. Journal of Future Foods, 4(2), 149-158. (SCI, 中科院TOP1区) JCR Q1

[11] Yu, Z., Ma, L., Liu, B., Wang, W., Shang, Z., Dang, H., & Liu, C. (2023). Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis. Ultrasonics Sonochemistry, 101, 106672. (SCI, 中科院TOP1区) JCR Q1

[12] Yu, Z., Hu, J., Gao, S., Han, R., Ma, L., & Chen, Y. (2022). Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying properties of egg yolk. Food Research International, 156, 111146. (SCI, 中科院TOP1区) JCR Q1

[13] Yu, Z., Zhang, H., Guo, H., Zhang, L., Zhang, X., & Chen, Y. (2022). High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. Ultrasonics Sonochemistry, 106036. (SCI, 中科院TOP1区) JCR Q1

[14] Yu, Z., Guo, H., Liu, C., Wang, R., Zhang, L., Zhang, X., & Chen, Y. (2022). Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properties. Food Research International, 111318. 7. (SCI, 中科院TOP1区) JCR Q1

[15] Yu, Z., Yu, D., Dang, H., Zhang, L., Zhang, X., Wang, S. and Chen, Y., 2022. Whole Eggs Improve High-Fat Diet-Induced Disorders of the Hepatic Lipid Profile and Gut Microbiota in Mice. ACS Food Science & Technology, 2(10), pp.1650-1661.

[16] Yu, Z., Xu, R., Duan, H., & Ma, L. (2022). Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. Journal of Food Processing and Preservation, 46(3), e16391. (SCI, 中科院3区) JCR Q2

[17] Yu, Z., Wang, N., Geng, F., & Ma, M. (2020). High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis. Food Bioscience, 33, 100492. (SCI, 中科院TOP2区) JCR Q1

[18] Yu, Z., Wang, N., Hu, G., & Ma, M. (2019). Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice. Food science and biotechnology, 28(4), 1195-1206. (SCI, 中科院3区) JCR Q2

[19] Yu, Z., Xiang, X., Jin, Y., Wang, N., & Ma, M. (2019). High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS. European Food Research and Technology, 145 (8), 1665-1675. (SCI, 中科院3区) JCR Q2

[20] Yu, Z., Wang, N., Ahn, D. U., & Ma, M. (2019). Long term of egg yolk consumption alters lipid metabolism and attenuates hyperlipidemia in mice fed a high‐fat diet based on lipidomics analysis. European Journal of Lipid Science and Technology. 121(8), 1800496 (SCI, 中科院3区) JCR Q3

[21] Yu, Z., Wang, S., Hou, H., Ma, L., & Zhu, Y. (2020). Lipidomic profiling reveals the effect of egg components on nonalcoholic steatosis in hepg2 cells and its involved mechanisms. European Journal of Lipid Science and Technology, 122(8), 1900451. (SCI, 中科院3区) JCR Q3

[22] Yu, Z., Mao, C., Fu, X., & Ma, M. (2019). High density lipoprotein from egg yolk (EYHDL) improves dyslipidemia by mediating fatty acids metabolism in high fat diet-induced obese mice. Food science of animal resources, 39(2), 179. (SCI, 中科院3区) JCR Q3

[23] Yu, Z., Xu, R., Duan, H., & Ma, L. (2022). Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. Journal of Food Processing and Preservation, 46(3), e16391. (SCI, 中科院4区) JCR Q3

[24] 于丹蓉, 尚子琪, 仇世佐, 宋凤景, 于智慧, 张晓宇 & 张晓艳. (2025). 不同种类豆粉营养成分和功能性质的比较分析. 中国农业科技导报(中英文), 27 (08), 144-154. https://doi.org/10.13304/j.nykjdb.2024.1026.

[25] 郑丹, 于丹蓉, 绵海洋, 孙耀贵, 刘纯友, 张晓宇 & 于智慧. (2024). 低糖超声波卤煮技术改善翻砂卤蛋凝胶特性及其机理. 食品科学, 45 (21), 68-80.

[26] 于智慧,周丽媛,朱迎春.全蛋及去蛋黄替代物摄入对代谢综合征小鼠脂代谢调控作用的比较分析[J].现代食品科技,2022,38(06):37-45+83.

[27] 于智慧,郭艳,周丽媛等.双酶酶解驴骨泥工艺优化及酶解液抗氧化性、氨基酸含量分析[J].食品研究与开发,2021,42(11):60-66.