陈金玉，女，工学博士，硕士生导师。天津商业大学生食学院食品系教师。毕业于华中农业大学食品科学专业（硕博连读）。联系方式：邮箱fish198803@126.com。
研究方向：（1）植物多酚提取分离新技术、结构分析、健康调节作用及分子机制；（2）多酚与食品蛋白质互作改善蛋白质功能特性及食品品质的作用机制。
代表性论文：（以下为第一/通讯作者）
1. Chen, J. Y.*, Yan, Y. J., Zhang, L. L., Zheng, J. Y., Guo, J. T., Li, R. H., Zeng, J. Y. (2021) Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H2O2-stressed cell systems. Food & Function, 12, 4897-4908.
2. Chen, J. Y., Zhang, K., Ren, Y., Hu, F., Yan, Y., Qu, J. (2020). Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress. Food & Function, 11, 6407-6421.
3. Chen, J. Y., Du, J., Li, M., Li, C. M. (2020). Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. LWT-Food Science and Technology, 128, 109448.
4. Chen, J. Y., Ren, Y., Zhang, K., Xiong, Y. L., Wang, Q., Shang, K., Zhang, D. (2020). Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry, 312, 126113.
5. Chen, J. Y., Ren, Y., Zhang, K., Qu, J., Hu, F., Yan, Y. (2019). Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions. Food & Function, 10, 6568-6581.
6. Chen, J. Y., Li, C. M., Zhu, W., Peng, J. M., Deng, X. Y. (2019). An AUC-based impedance sensing method for rapid assessment of antioxidant compounds with NIH-3T3 cells cultured in a 16-well E-plate with integrated microelectrode arrays. Sensors and Actuators B: Chemical, 283, 390-398.
7. Chen, J. Y., Ge, Z. Z., Zhu, W., Xu, Z., Li, C. M. (2014). Screening of key antioxidant compounds of longan (Dimocarpus longan Lour.) seed extract by combining online fishing/knockout, activity evaluation, Fourier transform ion cyclotron resonance mass spectrometry, and high-performance liquid chromatography electrospray ionization mass spectrometry methods. Journal of Agricultural and Food Chemistry, 62, 9744-9750.
8. Chen, J. Y., Xu, Z., Zhu, W., Nie, R. Z., Li, C. M. (2016). Novel proanthocyanidin dimer analogues with the C-ring-opened diaryl-propan-2-gallate structural unit and enhanced antioxidant activities. Journal of Functional Foods, 21, 290-300.
9. Chen, J. Y., Xu, Y. J., Ge, Z. Z., Zhu, W., Xu, Z., Li, C. M. (2015). Structural elucidation and antioxidant activity evaluation of key phenolic compounds isolated from longan (Dimocarpus longan Lour.) seeds. Journal of Functional Foods, 17, 872-880.
10. Chen, J. Y., Du, J., Ge, Z. Z., Zhu, W., Nie, R., Li, C. M. (2016). Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics. Journal of Food Science and Technology, 53, 1597-1607.
科研项目：
1. 国家自然科学基金青年项目，31701612，多酚共价修饰氨基酸侧链对肌原纤维蛋白体外消化及营养价值的影响机制研究，主持。
2. 天津商业大学人才科研启动项目，多酚对肌原纤维蛋白磷酸化的影响研究，主持。
3. 国家自然科学基金面上项目，31671873，肌原纤维蛋白磷酸化规律的研究，排名第三；
4. 国家“十三五”重点研发计划子课题，2016YFD0401503，中式传统腊肉制品绿色制造关键加工装备及相关技术研究。
5. 国家自然科学基金面上项目，31571839，柿稀有原花青素二聚体通过脂质筏及其上特异受体67LR抑制3T3-L1前脂肪细胞分化的分子机制。
获得荣誉：
1. 天津市“131”创新型人才培养工程第三层次人选；
2. 天津市高校“青年后备人才支持计划”人选；
3. 天津商业大学优秀共产党员；
4. 天津商业大学生食学院“科研贡献奖”；
5. 指导学生获得2021全国生命科学竞赛国家级一等奖。
