金佳杨
生物工程专业：博士生导师/硕士生导师
生物化工专业：博士生导师
食品科学与工程专业：硕士生导师
生物与医药专业（生物工程领域）：博士生导师/硕士生导师
博士，副教授，博士生导师，入选2021年上海市科委扬帆人才计划。2011年6月毕业于中山大学生命科学学院生物技术专业。2011年9月至2019年5月在美国University of Wisconsin-Madison攻读并获得食品科学专业博士学位。2020年12月起在英格兰超级联赛官网食品系从事教学科研工作。主要从事食品加工工艺及食品营养领域的研究，包括脂肪、乳化剂、功能糖对食品储藏稳定性的影响机制以及功能糖对肠道微生态的影响等，在领域权威期刊Carbohydrate Polymers, Food Packaging and Shelf Life, Journal of Food Engineering等发表多篇SCI论文。近年来主持国家自然科学基金青年基金、上海市扬帆人才计划项目等多个省部级及国家级科研项目。
主要研究方向
（1）食品化学与工艺（油脂结晶行为及巧克力起霜机制研究）
（2）食品营养素（如功能糖）对肠道微生态的影响及相关机制
主要承担科研项目:
（1）国家自然科学基金（青年）课题：巧克力脂相与颗粒相微结构的调控及其对抗霜性的影响（32102003），30万，2022.01～2024.12。
（2）上海市科委扬帆人才计划课题：新型天然乳化剂和乳脂肪对可可脂结晶及巧克力稳定性影响的研究（21YF1410200），20万，2021.05-2024.04。
（3）国家重点研发计划(子课题)：面向生物产品高效分离的膜材料设计与制备,196万，2022.11-2025.10。
（4）中国—塞尔维亚科技合作委员会第六届例会交流项目：农副产品的可持续生物炼制研究——在中国和塞尔维亚创造新的价值链，9万，2024.07-2026.06。
教学工作：
1. 《食品安全学》，食品本科专业核心课程（主讲）；
2. 《食品工程原理》，食品本科专业核心课程，上海市一流课程（副主讲）；
3. 《现代食品营养学》，食品研究生专业核心课程（主讲）；
4. 《现进生物分离工程》，博士课程。
科研成果：
[1]Lu, X., Zou, J., Han, G., Zhao, M., Luo, T., Feng, X., Zhu L, Chen Y, Ji, X.*, Jin, J.*, & Zhao, L.* Oligosaccharides With Defined Glycosidic Bonds Shape Gut Microbial Succession and Metabolism Via Bond-Specific Microbial Responders. Advanced Science, e77488.
[2]Jin, J., Shen, L., Wang, J., Yang, L., Hartel, R. W.*, & Zhao, L.* (2026). Effects of tailoring sucrose particle size distribution and sucrose volume fraction on microstructure and fat bloom in chocolate model systems. Journal of Food Engineering, 410, 112914.
[3]Feng, X., Hu, Y., Zhu,L., Lu, X., Sun, L., Liu, J., Jin, J.*, Ji, X.*, & Zhao, L.*(2026). Gut microbiota dysbiosis-induced neuroinflammation and IL-22/STAT3 activation in emotional disorders. Brain, Behavior, and Immunity, 139: 106979.
[4]Jin, J. (2026). Understanding mechanisms of fat bloom in chocolate during storage: Roles of liquid oil in fat solubility, migration and recrystallization. IFT FIRST 2026.
[5]Guan, D., Yang, X., Tao, J., Zhan, F., Qiu, Y., Jin, J.*, & Zhao, L.* (2025). Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging. Food Packaging and Shelf Life, 47, 101444.
[6]Feng, X., Zhong, J., Wang, J., Lu, X., Chen, Y., Yao, Y., Ji, X., Zhao, M., Jin, J.*, Li, J.*& Zhao, L.* (2025). Identification of characteristic microbes and metabolites in confined environments population. Brain, Behavior, and Immunity, 106114.
[7]Jin, J. (2025). Understanding mechanisms of fat bloom in chocolate during storage: Roles of particulate interactions and crystallization behavior. IFT FIRST 2025.
[8]Deng, S., Ji, X., Wang, J., Fan, L., Jin, J.*, Li, J.*, & Zhao, L.* (2024). The Effect of Black Highland Barley Starch on Regulating Sustained Glucose Release and Fluctuations in Individuals with Type 2 Diabetes. Food Science and Human Wellness.
[9]Jin, J., Shen, L., Ye, X., Wang, J., Hartel, R. W. *, & Zhao, L.* (2024). Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage. Journal of Food Engineering, 379, 112125.
[8]Ye, X.#, Jin, J.#, Liang, C., Wang, J., Jiang, L.*, & Zhao, L.* (2023). Effects of individual phospholipids on chocolate model systems: Particulate interaction, crystallization behavior, and fat bloom during storage. Journal of Food Engineering, 357, 111618.
[9]Shen, L.#, Jin, J.#, Ye, X., Li, Y., Zhang, C., Jiang, L.*, & Zhao, L.* (2023). Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems. Food Structure, 36, 100323.
[10]Lu, X., Zou, J., Feng, X., Han, G., Zhu, L., Chen, Y., Yang, Y., Jin, J.*, Ji, X.*& Zhao, L.* (2025). Oligosaccharides with different glycosidic bonds regulate gut microbiota: differential modulation of bacterial and fungal communities and their metabolism in vitro. Food Research International, 117481.
[11]Wang, Y.#, Ji, X.#, Zhao, M., Li, J., Yin, H., Jin, J.*, & Zhao, L.* (2023). Modulation of tryptophan metabolism via AHR-IL22 pathway mediates the alleviation of DSS-induced colitis by chitooligosaccharides with different degrees of polymerization. Carbohydrate Polymers, 319, 121180.
[12]Zhang, R., Zhao, Q., Yi, Z., Zhang, K., Shi, J., Zhu, L., Chen, Y., Jin, J.*, & Zhao, L.* (2023). Chitin oligosaccharides for the food industry: Production and applications. Systems Microbiology and Biomanufacturing, 3(1), 49-74.
[13]Chen, M.#, Jin, J.#, Ji, X., Chang, K., Li, J.*, & Zhao, L.* (2022). Pharmacokinetics, bioavailability and tissue distribution of chitobiose and chitotriose in rats. Bioresources and Bioprocessing, 9, 13.
[14]Ji, X., Zhu, L., Chang, K., Zhang, R., Chen, Y., Yin, H., Jin, J.*, & Zhao, L.* (2022). Chitooligosaccahrides: digestion characterization and effect of the degree of polymerization on gut microorganisms to manage the metabolome functional diversity in vitro. Carbohydrate Polymers, 275, 118716.
[15]Hartel, R.W.*, Jin, J., & Rodier, L. (2021). A Review of the Many Forms of Bloom. Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo. In JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (Vol. 98, pp. 60-60).
[16]Jin, J., & Hartel, R.W.* (2020). Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin. Journal of the American Oil Chemists' Society, 97(4), 377-388.
[17]Jin, J., & Hartel, R.W.* (2018). Particulate Effects in Chocolate on Fat Bloom during Storage. Presented at 2018 AOCS Annual Meeting and Expo, Minneapolis Convention Center.
[18]Hartel, R.W. *, Jin, J., & Jaures, E. (2016). Particulate effects on storage bloom in chocolate. Manufacturing Confectioner, 96(3), 59-64.
[19]Jin, J., & Hartel, R.W. (2015). Accelerated fat bloom in chocolate model systems: Solid fat content and temperature fluctuation frequency. Journal of the American Oil Chemists' Society, 92(10), 1473-1481.
联系方式：
办公室：英格兰超级联赛官网实验18楼201室
E-mail: jinjiayang@ecust.edu.cn