Personal Information
Name:Shu-Juan Yu
Introduction:Professor
School of Food Scienceand Engineering
Tel:020-87113668
Fax:0086-20-87113668
E-mail:Lfshjyu@scut.edu.cn
Education Background
1997.9~2000.9 South China University of Technology,Institute of light chemical engineering, Sugar Engineering, Doctor
1993.9~1996.3 South China University of Technology,Institute of light chemical engineering, Sugar Engineering, Master
1975.9~1978.7Qiqihar University,College of Light Industry, Sugar Engineering, Bachelor
Employment Summary
Executive Director (2010-present): R&D center of agricultural products processing technologies, Academy of Guangzhou Modern industrial technologies.
Professor (2003.3~present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.
Associate Professor (1993.9~2003.2): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Assistant Professor (1993.9~2003.2): College of Light Industry, Qiqihar University
Field of Research
Application technologies of high intensity electric fields on food and bioengineering industries.
Current Research Projects
1. Development of nonthermal processing equipments and research on its key application techniques. Subproject of National 863 Project. 2011-2015
2. Study on kinetics of enhancing esterification in food under room temperature and noncatalytic condition by applying high intensity electric fields. The National Natural Science Fund, 21076088，2011-2013
Publications (* as corresponding author)
1. Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of a Monoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.（IF 4.052）
2. Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.（IF 4.052）
3. Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.
4. Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.（IF 4.052）
5. Xu X B, Liu D B, Shu-Juan Yu*. Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.
6. Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.
7. Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry，2014:（162）99-103（IF 4.052）
8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.（IF 3.858）
9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96
10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.（IF 4.052）
11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2014.
12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.
13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65（IF 4.052）
14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.（IF 4.052）
15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. Food Chemistry. 172 (2015) 92–98.（IF 4.052）
16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.（IF 4.052）
17.Xinlan Wu, Minghui Huang, Fansheng Kong, Shujuan Yu*, et al. Short Communication: Study on the Formation of 2-Methylimidazole and 4-Methylimidazole in Maillard Reaction . Journal of Dairy Science, (2015)Volume 98, 8565–8571 (IF 2.573)
18.Xinlan Wu, Fansheng Kong, Minghui Huang, Shujuan Yu*, et al. Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ ammonium sulfate and glucose/ ammonium sulfite caramel model reactions , Food Research International, (2015)Volume 76, 661–665 (IF 2.818)
19.Yu, P., Xu, X.-B., Yu, S.-J. (2015). Comparative Study of the Effect of Glucosamine and Free Ammonium on 4-Methylimidazole Formation. Journal of Agricultural and Food Chemistry, 63(36): 8031-8036. (IF: 2.857)
20.Yu, P., Xu, X.-B., Yu, S.-J. (2016). Inhibitory effect of sugarcane molasses extract on the formation of Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine. Food Chemistry, (2016) (IF: 4.052)
21.Yu Di, Yu Shujuan. Effects of waxy rice starch and short chain amylose (SCA) on the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in a model system. Food & function. 2016;7(3):1339-44. 22.Yu Di, Yu Shujuan. Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in a model system. Food chemistry. 2016;201:46-51.（IF 4.052）
23.Yu Di, Chen MingShun, Yu Shujuan. Effect of sugarcane molasses extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in a model system. Food chemistry. 2016,197:924-9.（IF 4.052）
24.Xinlan Wu, Di Yu, Fansheng Kong, Shujuan Yu*.Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction. Food Chemistry, 2016,201: 253-258.（IF 4.052）
25.Feng Zeng, Qunyu Gao, Zhong Han, Xin-an Zeng, & Shujuan Yu*, Structural properties and digestibility of pulsed electric field treated waxy rice starch, Food Chemistry, 2016, 194: 1313−1319.（IF 4.052）
26.Feng Zeng, Siming Zhu, Fuquan Chen, Qunyu Gao, & Shujuan Yu*, Effect of different drying methods on the structure and digestibility of short chain amylose crystals, Food Hydrocolloids, 2016, 52: 721−731.（IF 3.858）
27. Xiaoming Guo, Hecheng Meng, Qiang Tang, Runquan Pan, Siming Zhu,Shujuan Yu*, Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins,Food Hydrocolloids,2016,52:431-437.（IF 3.858）
28. Xinlan W, Minghui H, Shujuan Yu*，Rapid and quantitative detection of 4(5)-methylimidazole in caramel colours: A novel fluorescent-based immunochromatographic assay，Food Chemistry, (2016),Volume 190, 843–847（IF 4.052）
29.Xiaoming Guo, Hecheng Meng, Qiang Tang, Runquan Pan, Siming Zhu,Shujuan Yu*，Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins，Food Hydrocolloids，（IF 3.858）
30. Chen M, Zhao Z, Yu S*,Cytotoxicity and Apoptotic Effects of Polyphenols from Sugar Beet Molasses on Colon Carcinoma Cells in Vitro, International Journal of Molecular Sciences，IF 3.257）
Professional Activities
1. Institute of Food Technologists (IFT)，Member
Courses Offered
1. “Innovative food nontermal sterilization techniques” for undergraduate students majoring in Food Science as well as Sugar Engineering.
2. “Sugar making equipments” for undergraduate student majoring in Food Science (Sugar Engineering Direction).
