博士，(食品科学)，（江南大学） 　　学士，(食品科学)，（江南大学）

2011年加入江南大学食品学院

承担国家自然科学青年基金、863项目、十三五国家重点研发计划子课题等项目研究。

已发表SCI论文16篇，总引用次数550余次，其中一篇为2018ESI高引论文。国际会议特邀报告（美国化学会ACS，美国食品科技年会IFT）4次，墙报10余次。 ►代表性文章 　　　　 近五年发表文章： 1. Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry 62:1683–1691.引用次数：40. 2. Jiang, J., and Xiong, Y.L. 2015. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Critical Reviews in Food Science and Nutrition 55:1886-1901.引用次数：9. 3. Jiang, J., and Xiong, Y.L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat science 109:56-65.引用次数：18. 4. Jiang, J., and Xiong, Y.L. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 120:107–117. 引用次数：91. 5. Jiang, J., Tang, X., Xue, Y., Lin, G. and Xiong, Y.L. 2017. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science 131:99-106. 引用次数：16. 6. Jiang, J., Jin, Y., Liang, X., Piatko, M., Campbell, S., Lo, S.K. and Liu, Y., 2018. Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions. Food Hydrocolloids 81: 15-22.引用次数：10. 7. Jiang, J., Zhang, Z., Zhao, J. and Liu, Y., 2018. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chemistry 268: 334-341.引用次数：6. 8. Jiang, J., Wang, Q. and Xiong, Y.L., 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science.引用次数：3. 9. Jiang, J., Jing, W., Xiong, Y.L. and Liu, Y, 2019. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocolloids, 87: 670-678.引用次数：1. 10. Jiang, J., Song, Z., Wang, Q., Xu, X., Liu, Y., and Xiong, Y. L. (2019). Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry, 104641.引用次数：0.