靳毓，女，中共党员，博士，研究方向：食品功能因子的稳态化及特性研究。
代表性论文：
Ø Yu Jin, Feng Li, et al. 2021. Evaluation of the encapsulation capacity of nervous acid in nanoemulsions obtained with natural and ethoxylated surfactants.Journal of Molecular Liquids, 343: 117632. (IF = 6.633)
Ø Yu Jin, Bin Shu,et al. 2023.Improvement of stability and in vitro bioaccessibility of nervonic acid by nonionic surfactant in protein-based nanoemulsions.Food Bioscience, 51: 102299. (IF = 5.318)
Ø Xinman Lou,Yu Jin,et al. 2022. High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes.Food Chemistry, 372: 131313. (IF = 9.231)
Ø Feng Li,Yu Jin, et al. 2022. Structure identification of two polysaccharides from Morchella sextelata with antioxidant activity.Foods, 11(7): 982. (IF = 5.561)
Ø Fei Peng,Yu Jin, et al. 2022. Glycosylated zein composite nanoparticles for efficient delivery of betulinic acid: Fabrication, characterization, andin vitro release properties.Foods, 11(17): 2589. (IF = 5.561)
