殷燕涛，博士，讲师，海洋食品保鲜与加工团队成员。博士毕业于南京农业大学，期间在西班牙埃斯特雷马杜拉大学进行联合培养1年。主要从事动物源食品加工与保鲜方面的教学科研工作，在海洋食品与畜产品加工储藏过程中蛋白质氧化机理与调控、蛋白质结构与消化特性等方面积累了一定的理论知识和实践经验。现主持永利集团博士科研启动经费1项，参与国家自然科学基金面上项目及江苏省水产三新工程等省部级以上项目5项，以第一作者发表SCI论文6篇（J. Agr. Food Chem.封面文章1篇），担任Food Chemistry，Meat Science等SCI期刊审稿人。

联系方式：yantaoyin@gdou.edu.cn

代表性论文

1. Yantao Yin, Remigio Martínez, Wangang Zhang* & Mario Estévez* (2023) Crosstalk between dietary pomegranate and gut microbiota: Evidence of health benefits, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2023.2219763.

2. Yantao Yin, Lujuan Xing & Wangang Zhang*. Moderate protein oxidation improves bovine myofibril digestibility by releasing peptides in the s2 region of myosin: A peptidomics perspective, Journal of Agricultural and Food Chemistry, 2023, 71(5): 2514-2522.

3. Yantao Yin, Lei Zhou, Jailson Pereira, Jian Zhang, Wangang Zhang*. Insights into digestibility and peptide profiling of beef muscle proteins with different cooking methods, Journal of Agricultural and Food Chemistry, 2020, 68(48): 14243-14251

4. Yantao Yin, Jiaming Cai, Lei Zhou, Lujuan Xing, Wangang Zhang*. Dietary oxidized beef protein alters gut microbiota and induces colonic inflammatory damage in C57BL/6 mice, Frontiers in Nutrition, 2022, 980204.

Yantao Yin, Jailson Pereira, Lei Zhou, Jose M. Lorenzo, Xiaona Tian, Wangang Zhang*. Insight into the effects of sous vide on cathepsin b and l activities, protein degradation and the ultrastructure of beef, Foods, 2020, 9, 1441.