黄佳茵

职称：副教授

性别：女

毕业院校：浙江大学

学历：研究生

学位：工学博士

所在单位：海洋食品与生物工程学院

入职时间：2024年9月

学科：食品科学与工程

办公地点：灿英楼305

通讯地址：福建省厦门市集美区印斗路43号

E-mail: huangjiayin45@126.com

个人简介

黄佳茵，副教授，工学博士。2024年3月毕业于浙江大学食品科学专业，2024年9月至今任职于集美大学海洋食品与生物工程学院。主要从事食品科学等领域的科研与教学工作。研究方向包括水产品贮藏与保鲜、多功能食品包装、水产品资源高值化利用等。以第一作者在《Food Chemistry》、《Trends in Food Science & Technology》、《Food Research International》、《食品科学》等期刊发表论文14篇，主持纵向科研项目1项。

教育经历

[1] 2018.09-2024.03  浙江大学  食品科学  硕博连读

[2] 2022.10-2023.10  新加坡国立大学  食品科学与工程  CSC联培

[3] 2014.09-2018.06  陕西师范大学  食品质量与安全  学士

工作经历

[1] 2025.02至今 集美大学 海洋食品与生物工程学院 副教授

[2] 2024.09-2025.01 集美大学 海洋食品与生物工程学院 讲师

主要研究方向

[1] 水产品贮藏与保鲜

[2] 多功能食品包装

[3] 水产品资源高值化利用

主持代表性科研项目

[1] 福建省教育厅，福建省中青年教师教育科研项目（重点）（JZ240033），2025.01-2027.12，在研，主持

代表性科研论文

[1] Xiao, X. C¹., Huang, J. Y¹., Chen, Y. L., et al. (2025). Collagenases from hepatopancreas and muscle of Litopenaeus vannamei: Purification, characterization and comparison of their behaviors in collagen degradation. Food Chemistry, 475, 143282. 

[2] Huang, J. Y., Hu, Z. H., Chin, Y. X., et al. (2024). The preservation behavior and modification effect of roselle anthocyanin-based film on Penaeus vannamei: biochemical property evaluation and flavor composition characterization. Food and Bioprocess Technology, 17(11), 3891-3911.

[3] Huang, J. Y., Hu, Z. H., Li, G. S., et al. (2023). The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application. Food Research International, 173(Part 2), 113416.

[4] Huang, J. Y., Hu, Z. H., Chin, Y. X., et al. (2023). Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism. Food Chemistry, 410, 135407.

[5] Huang, J. Y., Hu, Z. H., Li, G. S., et al. (2023). The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy. Food Chemistry, 432, 137238.

[6] Huang, J. Y., Hu, Z. H., Li, G. S., et al. (2022). Preservation mechanism of liquid nitrogen freezing on crayfish (Procambarus clarkia): Study on the modification effects in biochemical and structural properties. Journal of Food Processing and Preservation, 46, e17116.

[7] Huang, J. Y., Hu, Z. H., Li, G. S., et al (2022). The positive influences of roselle anthocyanin active film on shrimp (Penaeus vannamei) sensory. Food and Bioprocess Technology, 15, 2483-2498.

[8] Huang, J. Y., Hu, Z. H., Hu, L. P., et al. (2022). The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance. Food Bioscience, 49, 101976.

[9] Huang, J. Y., Hu, Z. H., Li, G. S., et al. (2022). Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry. Trends in Food Science & Technology, 124, 259-277.

[10] Huang, J. Y., Chen, M. Y., Zhou, Y. Q., et al. (2021). Functional characteristics improvement by structural modification of hydroxypropyl methylcellulose modified polyvinyl alcohol films incorporating roselle anthocyanins for shrimp freshness monitoring. International Journal of Biological Macromolecules, 162, 1250-1261.

[11] Huang, J. Y., Liu, J. L., Chen, M. Y., et al. (2021). Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring. International Journal of Biological Macromolecules, 184, 666-677.

[12] Huang, J. Y., Hu, Z. H., Hu, L. P., et al. (2021). Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation. Trends in Food Science & Technology, 118, 167-178.

[13] Huang, J. Y., Zhou, Y. Q., Chen, M. Y., et al. (2021). Evaluation of negative behaviors for single specific spoilage microorganism on little yellow croaker under modified atmosphere packaging: Biochemical properties characterization and spoilage-related volatiles identification. LWT, 140, 110741.

[14] 黄佳茵, 周雅琪, 陈美玉, 等. (2021). 基于甲基纤维素改性聚乙烯醇指示膜的制备、表征及对南美白对虾的鲜度指示. 食品科学, 42, 194-203.

代表性获奖成果

[1] 博士研究生国家奖学金（2022）

[2] 浙江省大学生职业生涯规划大赛创新创意类本研组一等奖（排名第一，2021）