个人简介
教育经历
(1) 2006.9–2009.7, 南昌大学, 食品科学, 博士
(2) 2003.9–2006.7, 云南农业大学, 农产品加工与贮藏, 硕士
(3) 1999.9–2003.7, 南昌大学, 食品科学与工程, 学士
工作经历
(1) 2009.7-至今, 江西农业大学, 食品科学与工程学院, 讲师、副教授、青年教授
(2) 2013.10-2014.9, 加拿大圭尔夫大学, 食品系, 博士后
近期论文
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1、张梦雅，赵燕，徐明生，姚瑶，汪雄，涂勇刚*. 蛋源性活性组分对炎症性肠病的缓解作用研究进展. 食品科学, 2018, 39(5):321-328. （EI）
2、Lilan Xu, Yan Zhao, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Changes in aggregation behavior of raw and cooked salted egg yolks during pickling.Food Hydrocolloids, 2018, 80:68-77.（SCI）
3、Lilan Xu, Yan Zhao, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs[J]. PLOS One, 2017,12(8):e0182912. （SCI）
4、Yaoyao Shao, Yan Zhao, Mingsheng Xu, Zhangyi Chen, Shuzhen Wang, Yonggang Tu*. Effects of copper ions on the characteristics of egg white gel induced by strong alkali[J]. Poultry Science, 2017, 96(11):4116-4123.（SCI）
5、Xiong Wang, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Mengya Zhang, Yonggang Tu*. Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells[J]. Journal of Functional Food, 2017, 37: 424-432.（SCI）
6、Yan Zhao, Yao Yao, Mingsheng Xu, Shuzheng Wang, Xiong Wang, Yonggang Tu*. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis[J]. Journal of Functional Food, 2017, 35:655-665.（SCI）
7、邵瑶瑶, 赵燕, 徐明生, 徐丽兰, 汪雄,涂勇刚*. 金属离子对蛋白质凝胶化行为的影响研究进展[J]. 食品科学, 2017, 38(5): 299-304.（EI）
8、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Formation mechanism of ovalbumin gel induced by alkali[J].Food Hydrocolloids, 2016, 61: 390-398.（SCI）
9、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling[J]. Food Chemistry, 2016, 203:323-330.（SCI）
10、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Formation of lysinoalanine in egg white under alkali treatment[J]. Poultry Science, 2016, 95(3):660-667（SCI）
11、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs[J]. Poultry Science, 2015, 94(9): 2272-2279.（SCI）
12、Zhangyi Chen, Jianke Li, Yonggang Tu*, Yan Zhao*, Xuying Luo, Junjie Wang, Menglin Wang. Changes in gel characteristics of egg white under strong alkali treatment[J]. Food Hydrocolloids, 2015, 45(3): 1-8.（SCI）
13、Yan Zhao, Yonggang Tu*, Mingsheng Xu, Jianke Li, Huaying Du. Physicochemical and nutritional characteristics of preserved duck egg white[J]. Poultry Science, 2014, 93(12): 3130-3137.（SCI）
14、Yan Zhao, Yonggang Tu*, Jianke Li, Mingsheng Xu, Youxian Yang, Xuliang Nie, Yao Yao, Huaying Du. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel[J]. Poultry Science, 2014, 93(10): 2628-2635.（SCI）
15、Xu-ying Luo, Yonggang Tu*, Yan Zhao*, Jian-ke Li, Jun-jie Wang. Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg[J]. Journal of Food Science, 2014, 79(8): T1621-T1628.（SCI）
16、Yong-gang Tu, Yan Zhao, Ming-sheng Xu, Xin Li, Hua-ying Du. Simultaneous determination of twenty inorganic elements in preserved egg prepared with different metal ions by ICP-AES[J]. Food Analytical Methods, 2013, 6(2): 667-676.（SCI）
17、Yong-gang Tu, Zhi-qiang Xiong, Xiu-ying Song, Xu-liang Nie, Shi-he Wen, Guang-bin Liu. The First Two-dimensional Supramolecular Network Constructed by Na(I) with 2-Methylimidazole-4,5-dicarboxylate Building Blocks[J]. Chinese Journal of Structural Chemistry, 2011, 30(12): 1770-1774.（SCI）
18、Yong-gang Tu, Ming-yong Xie, Ya-zhen Sun, Ying-gang Tian. Structural characterization of melanin from Black-bone silky fowl (Gallus gallus domesticus Brisson) [J]. Pigment Cell & Melanoma Research, 2009, 22(1):134-136.（SCI）
19、Yong-gang Tu, Ya-zhen Sun, Ying-gang Tian, Ming-yong Xie, Jie Chen. Physicochemical characterization and antioxidant activity of melanin from the muscles of Taihe Black-bone silky fowl (Gallus gallus domesticus Brisson) [J]. Food Chemistry, 2009, 114(4):1345-1350. （SCI）
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