一般情况
姓名：姜成宇，性别：男
学科专业：生物资源科学和临床营养学
学历及学位： 博士研究生，博士
职称：教授
职务：医学检验学院生物技术教研室讲师
联系方式：Email:jcyinjapan@sina.cn
学习经历
2010年毕业于山西农业大学生命科学学院中药资源与开发专业，获理学学士学位
2015年毕业于带广畜产大学食品科学专业，获农学硕士学位
2019年毕业于岩手大学联合农学研究科生物资源科学专业，获农学博士学位
工作经历
2019年4月至2021年11月，江南大学食品学院食品营养与功能食品工程技术研究中心 博士后
2022年5月至今，右江民族医学院医学检验学院生物技术教研室专职教师
社会主要兼职
无
研究方向
广西道地中草药功能因子开发利用
主要科研工作简介
一、主要科研项目：(近5年)
1. 茶食品绿色加工核心技术研究与产品创新 国家重点研发计划项目 参与 项目批准号：NO. 2017YFD0400803；
2. 国家食品科学与工程一流学科建设项目 参与 项目批准号：NO.JUFSTR20180204；
3. 校内专项2022年高层次人才科研专项 主持 项目批准号：RZ2200001565；
二、主要教改课题(近5年)
无
三、获得的主要科研奖项：(近5年)
无
四、获得的主要教学奖项：(近5年)
无
五、个人荣誉：(近5年)
无
六、研究生培养
江南大学食品学院作为博士后工作期间，指导硕士研究生完成毕业论文2篇，指导硕博研究生SCI论文9篇。
七、近期代表性论文及成果
近年发表代表性论文：(近5年)
1. Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans，Chengyu Jiang, Zhaohong Ci, Shuo Feng, Shan Wu and Michiyuki Kojima，《Journal of Food and Nutrition Research》2018年6(7). doi: 10.12691/jfnr-6-7-3
2. Antioxidant Activity, α-Glucosidase and Lipase Inhibitory Activity in Rice Miso with Kidney Bean，Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima，《Journal of Food and Nutrition Research》2018年6(8). doi: 10.12691/jfnr-6-8-3
3. α-Glucosidase Inhibitory Activity in Rice Miso with Black Soybean，Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima，《American Journal of Food Science and Technology》2019年7(1). doi: 10.12691/ajfst-7-1-5
4. Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean，Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima，《American Journal of Food Science and Technology》2019年7(1）. doi: 10.12691/ajfst-7-1-2
5. Identification and Antioxidant Abilities of Enzymatic-Transesterification (−)-Epigallocatechin-3-O-gallate Stearyl Derivatives in Non-Aqueous Systems，Chengyu Jiang, Li Wang, Xin Huang, Song Zhu, Chaoyang Ma and Hongxin Wang 《Antioxidants》2021年10(8). doi:10.3390/antiox10081282 (SCI)二区
6. Structural characterization and antioxidant property of enzymatic- transesterification derivatives of (−)-epigallocatechin-3-O-gallate and vinyl laurate，Chengyu Jiang, Li Wang, Xin Huang, Song Zhu, Chaoyang Ma and Hongxin Wang 《Journal of Food Science》2021年86(10). doi: 10.1111/1750-3841.15894 (SCI)二区
7. Separation of phenolics from peony flowers and their inhibitory activities and action mechanism on bacterial biofilm, Chengcheng Li, Chengyu Jiang, Huijuan Jing, Chao Jiang, Hongxin Wang, Xiaojing Du and Zaixiang Lou,《Appl MicrobiolBiotechnol》2020年104(10). doi: 10.1007/s00253-020-10540-z (SCI)三区
8. Screening and identifying of α‐amylase inhibitors from medicine food homology plants: Insights from computational analysis and experimental studies, Chao Jiang, Li Wang, Jiajia Shao, Huijuan Jing, Xin Ye, Chengyu Jiang, Hongxin Wang and Chaoyang Ma,《Journal of Food Biochemistry》2020年第44期. doi:10.1111/jfbc.13536(SCI)四区
9. Effects of different extraction methods on yield, purity, composition, antioxidant and antimicrobial activities of phenolics from peony flowers, Chengcheng Li, Chengyu Jiang, Huijuan Jing, Zaixiang Lou, and Hongxin Wang,《Journal of Food Measurement and Characterization》2020年第14期. doi:10.1007/s11694-019-00318-x (SCI)三区
10.Effective removal of heavy metals with amino-functionalized silica gel in tea polyphenol extracts, Xin Huang, Li Wang, Jingyu Chen, Chengyu Jiang, ShijiaWu,andHongxin Wang,《Journal of Food Measurement and Characterization》2020年第14期. doi:10.1007/s11694-020-00460-x (SCI)三区
11.Antifungal activity of myriocin against Fusarium graminearum and its inhibitory effect on deoxynivalenol production in wheat grains, Jiajia Shao, Zejun Pei, Huijuan Jing, Li Wang, Chengyu Jiang, Xiaojing Du, Chao Jiang, ZaixiangLou,andHongxin Wang,《Physiological and Molecular Plant Pathology》2021年第114期. doi:10.1016/j.pmpp.2021.101635 (SCI)三区
12.Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch, Chao Jiang,Yu Chen, Xin Ye, Li Wang, Jiajia Shao, Huijuan Jing, Chengyu Jiang, Hongxin Wang and Chaoyang Ma,《International Journal of Biological Macromolecules》2021年第172期. doi:10.1016/j.ijbiomac.2021.01.070 (SCI)一区
13.Comparison of different extraction methods on yield, purity, antioxidant, and antibacterial activities of proanthocyanidins from chokeberry (Aronia melanocarpa), Mengchen Peng, Chengyu Jiang, Huijuan Jing, Xiaojing Du, Xiaoyuan Fan, Yangyang Zhang and Hongxin Wang,《Journal of Food Measurement and Characterization》2022年.doi:10.1007/s11694-022-01319-z (SCI)三区
14.Effects of different extraction on the antibacterial and antioxidant activities of phenolic compounds of areca nut (husks and seeds), Xiaoyuan Fan, Chengyu Jiang, Wenna Dai, Huijuan Jing, Xiaojing Du, Mengchen Peng, Yangyang Zhang, Ling Mo, Li Wang, Xiaohua Chen, Zaixiang Lou and Hongxin Wang,《Journal of Food Measurement and Characterization》2022年. doi:10.1007/s11694-021-01244-7 (SCI)三区
15.A comparative evaluation of physicochemical properties of pecan (Carya illinoinensis (Wangenh.) K. Koch) husk by different drying method, Yangyang Zhang, Chengyu Jiang, Huijuan Jing, Xiaoyuan Fan, Mengchen Peng, WenpingLv&Hongxin Wang,《Journal of Food Measurement and Characterization》2022年. doi:10.1007/s11694-021-01259-0 (SCI)三区
八、近年出版著作与教材：(近5年)
无
