Dong Shiyuan

1. Personal profile

Name: Dong Shiyuan

Education background: Doctor

Title: Professor (Doctor/Master Supervisor)

Office number: 0532-60892400

Email: dongshiyuan@ouc.edu.cn

2. Teaching course 

《Food Processing Technology》、《Experiments in Food Processing and Development》

3. Research direction

1. Development of aquatic prepared vegetables and new aquatic fermented food;

2. Chemistry, flavor and safety of Rad Reaction products in aquatic products;

3. Development of aquatic product preservation technology.

4.Research results

Representative papers:

1)Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods, 2023.

2)Formation of Nε -Carboxymethyl-Lysine and Nε -Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods. Frontiers in Nutrition.2022.

3)Effects of fish protein with glycation extent on gut microbiota and colonic barrier function in mice fed a high-fat diet. Journal of Functional Foods, 2021

4)Pea Protein Isolate-Gum Arabic Maillard Conjugates Improves Physical and Oxidative Stability of Oil-in-Water Emulsions. Food Chemistry, 2019.

5)Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet. Journal of Functional Foods, 2018

Project topic:  

1) Key R&D Project of Hainan Province: Key preparation technology and Product Development of glycosylated aquatic collagen Peptides, 2023-2026, Principal Investigator.

2) Effects of high voltage electrostatic equipment on preservation and food quality improvement and development, 2021-2024, Presided over.

3) National key research and development project of Blue Granary Science and Technology Innovation : Formation mechanism and control strategy of endogenous safety hazard factors in aquatic product processing,2018-2022, sub-project leader.

4) National key research and development project of Blue Granary Science and Technology Innovation : Deep processing and high-value application of far-reaching Marine aquaculture products, 2020-2023, participated.

5) National Natural Science Foundation of China: Effects of glycosylated fish protein on the fermentation characteristics of intestinal flora and its mechanism, 2018-2021, Host.