钟宇，副教授，硕士生导师。

主要从事绿色活性包装开发与应用、食品/农产品保鲜加工、新型加工技术对食品大分子结构变化及构效关系影响等方面的研究。主持或参与项目10余项，包括国家重点研发计划，科技部支撑计划、国家自然基金、省部级重大专项以及企业横向等。近年来以第一/通讯作者发表SCI研究论文16篇，授权专利3项。2015年获得金龙鱼青年教师奖，2016年获得薛文芳、黄柏林奖教金最受学生欢迎的青年教师三等奖，2018年获得新葡的京集团35222vip优秀班主任称号。

电子邮件：zhongyu@sjtu.edu.cn

主要科研项目：

1. 国家自然科学青年基金项目“静电喷涂过程中成膜组分对壳聚糖膜结构和性能的影响及其机制研究”（主持）

2. 金龙鱼营养与安全研究基金项目“可食性包装膜开发利用-冷冻面团产品的涂膜技术开发” （主持）

3. 中国博士后科学基金“热风辅助射频干燥对黑豆贮藏蛋白结构及功能性影响研究”（主持）

主要论文发表：

• Y. Zhong, C. Zhuang, W. Gu, Y. Zhao^*. Effect of molecular weight on the properties of chitosan films prepared using electrostatic spraying technique. Carbohydrate Polymers, 2019, 212: 197-205.
• C. Zhuang, Y. Zhong^*, Y. Zhao^*. Effect of deacetylation degree on properties of Chitosan films using electrostatic spraying technique. Food Control, 2019, 97: 25-31.
• C. Zhuang, Y. Jiang, Y. Zhong^*, Y. Zhao, Y. Deng^*, J. Yue, D. Wang, S. Jiao, H. Gao, H. Chen, H. Mu. Development and characterization of nano-bilayer films composed of polyvinyl alcohol, chitosan and alginate. Food Control, 2018, 86: 191-199.
• Y. Jiang, C. Zhuang, Y. Zhong^*, Y. Zhao, Y. Deng, H. Gao, H. Chen, H. Mu. Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs. International Journal of Food Properties, 2018, 21(1): 867-877.
• Y. Zhong^*, Y. Wu, Y. Zheng, H. Zhu, Z. Liu, S. Jiao. Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder, Food Science and Technology, 2017, 37(4): 544-551.
• Y. Zhong, Z. Wang, Y. Zhao^*. Impact of radio frequency, microwaving, and high hydrostatic pressure at elevated temperature on the nutritional and anti-nutritional components in black soybeans, Journal of Food Science, 2015, 80(12): C2732-C2739.
• Y. Zhong, Y. Zhao^*. Chemical composition and functional properties of three soy processing byproducts (soy hull, okara and molasses), Quality Assurance and Safety of Crops & Foods, 2015, 7 (5): 651-660.
• Y. Zhong, G. Cavender, Y. Zhao^*. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese, LWT- Food Science and Technology, 2014, 56 (1): 1-8.
• Y. Zhong, Y. Li^*. Effects of glycerol and storage relative humidity on the properties of kudzu starch-based edible films, Starch-Stärke, 2014, 66(5-6): 524-532.
• Y. Deng, Y. Jin, Y. Luo, Y. Zhong^*, J. Yue, X. Song, Y. Zhao^*. Impact of Continuous or Cycle High Hydrostatic Pressure on the Ultrastructure and Digestibility of Rice Starch Granules, Journal of Cereal Science, 2014, 60 (2): 302-310.
• Y. Deng, Y. Zhong^*, W. Yu, J. Yue, Z. Liu, Y. Zheng, Y. Zhao^*. Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice, Journal of Cereal Science, 2013, 58(3): 479-487.
• Y. Zhong, Y. Li, Y. Zhao^*. Physicochemical, microstructural and antibacterial, properties of β-chitosan and kudzu starch composite films, Journal of Food Science, 2012, 77(10): E280-E286.
• Y. Zhong, Y. Li^*. Effects of surfactants on the functional and structural properties of kudzu (Pueraria lobata) starch/ascorbic acid films, Carbohydrate Polymers, 2011, 85(3): 622-628.
• Y. Zhong, X. Song, Y. Li^*. Antimicrobial, physical and mechanical properties of kudzu starch-chitosan composite films as a function of acid solvent types, Carbohydrate Polymers, 2011, 84(1): 335-342.
• Y. Zhong, Y. Li^*. Effects of storage conditions and acid solvent types on structural, mechanical and physical properties of kudzu starch (Pueraria lobata)-chitosan composite films. Starch-Stärke, 2011, 63(9): 579-586.