1998年在无锡轻工业大学获得工学博士学位后留校工作。2002年赴美国俄亥俄州立大学食品科技系担任高级访问学者，2008年被推选为江苏省“青蓝工程”中青年学术带头人同时受聘于美国农业部东部研究中心担任高级访问学者

现任江南大学食品学院副院长、教授、博士生导师，是食品酶学方向学科带头人

正在进行的研究项目 1. 国家自然科学基金面上项目：高强度脉冲电场作用下蛋白质分子的去折叠、复折叠与聚集行为及稳定方法 2. 国家自然科学基金面上项目重点项目：食品碳水化合物结构修饰与功能调控 3. 十二五国家科技支撑计划项目：功能甜味剂与油脂制备关键技术研究及产业化（2011BAD23B03） 4. 省产学研联合创新基金项目：高压脉冲电场连续杀菌设备的研制 5. 横向科研合作项目：秸杆爆破液酶法生产低聚木糖 6. 横向科研合作项目：牡蛎糖原、牡蛎肽和牡蛎调味料的研制 7. 横向科研合作项目：废蚕丝的利用：可溶性丝素蛋白和丝素肽的生产 8. 横向科研合作项目：南美白对虾调理食品研制 近五年完成的研究项目 1. 江苏省创新学者计划：碳水化合物高效利用中的关键化工基础问题研 究 （BK2008003） 2. 食品科学与技术国家重点实验室目标导向课题：碳水化合物资源高效循 环利用过程中的关键科学基础问题研究（SKLF-MB-200804） 3. 国家863重点项目：食品非热加工技术与设备，2007AA100405 4. 国家863项目：β-半乳糖苷酶与葡萄糖异构酶的修饰、共固定化及高纯度乳 果糖的制备技术研究，2006AA10Z336 5. 国家“十一五”支撑计划项目：食品冷加工与高效分离技术开发研究，2006BAD05A02 6. 国家“十一五”支撑计划项目：食品功能因子高效分离与制备关键技术的研究，20060BAD27B03 7. 国家“十一五”支撑计划项目：玉米淀粉糖、系列变性淀粉与多元醇开发及产业化示范，20060BAD05A07 8. 国家“十一五”支撑计划项目：液态蛋与专用蛋粉开发与产业化示范，2006BAD05A17 9. 国家高技术发展计划(863)：酶-膜耦合连续制备高活性牛乳酪蛋白功能肽技术研究 10. 国家高技术发展计划(863)：海洋动物蛋白精深加工关键技术研究与产业化示范（2008BAD94B06 11. 国家自然科学基金项目：高压脉冲电场处理食品过程中的电化学问题及其对脂类物质的影响，批准号：20772049 12. 江苏省自然科学基金项目：高压脉冲电场作用下蛋白质等食品组分结构与功能的变化及稳定方法研究，BK2006017 13. 国家重点实验室目标导向课题：碳水化合物高效利用 14. 江苏省科技攻关项目：牡蛎调理食品研制，BE2003311 15. 江苏省科技攻关项目：低值鱼鱼糜制品加工关键技术研究及产业化开发， BE2007398 16. 江苏省科技攻关项目：生鲜牡蛎调理食品研究与开发，BE2006329

主要学术论文 1. Qiuyun Shen , Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang .Enzymatic Synthesis and Identification of Oligosaccharides Obtained by Transgalactosylation of Lactose in the Presence of Fructose Using -Galactosidase from Kluyveromyces lactis. Food Chemistry,2012, 135: 1547-1554 2. Wei Zhao, Ruijin Yang*.Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin, Food and Bioprocess Technology,2012, 5(5), 1706-1714 3. Wang, He ; Ruijin Yang; Xiao Hua; Zhong Zhang,Wei Zhao, Wenbin Zhang, Expression, Enzymatic Characterization, and High-Level Production of Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in Escherichia coli, Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 2012, 66(11-12), 605-613 4. Hefei Zhao, Xiao Hua, Ruijin Yang* , Liming Zhao , Wei Zhao , Zhong Zhang Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modeling, International Journal of Food Science and Technology,2012, 47(1), 32-39 5. Sha Zhang, Ruijin Yang*, Wei Zhao. Oxidation of oleic acid under pulsed electric field processing. Food Research International, 2011, 44: 1463-1467. 6. Wei Zhao, Ruijin Yang*, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsed electric fields induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control, 2011, 22, 3-4: 566-573. 7. Sha Zhang, Ruijin Yang*, Wei Zhao. The first ESR observation of radical species generated under pulsed electric fields processing. LWT - Food Science and Technology, 2011,44 (4): 1233-1235. 8. Sha Zhang, Ruijin Yang*, Wei Zhao. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. Journal of Food Science, 2011,76 (1):127-132. 9. Zhong Zhong, Ruijin Yang*, Xiao Hua. Purification of lactulose syrup by using nanofiltration in a diafiltration mode. Journal of Food Engineering, 2011,105 (1): 112-118. 10. Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, Wenbin Zhang, Wei Zhao Gelatin-templated biomimetic calcification for β-galactosidase immobilization. Process Biochemistry, 2011, 46:1565-1571. 11. He Wang, Ruijin Yang*, Yanning Liu,Weibin Zhang,Wei Zhao,Yanpeng Zhang, Xiao Hua. Effects of low dose gamma irradiation onmicrobial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). International Journal of Food Science and Technology, 2010, 45, 1088–1096. 12. Xiaoling Luo, Ruijin Yang *, Wei Zhao, Zhenzhu Cheng, and Xiaoyan Jiang. Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure. International Journal of Food Engineering, 2010, 6(4), Article 3. 13. Wei Zhao, Ruijin Yang*, Xiao Hua, Wenbin Zhang. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4. 14. Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. Determination of lactulose in foods: a review of recent research. International Journal of Food Science & Technology, 2010 ,45, 1081-1087. 15. Xiao Hua, Hefei Zhao, Ruijin Yang*, Wenbing Zhang, Wei Zhao. Coupled model of extended Nernst–Planck equation and film theory in nanofiltration for xylo-oligosaccharide syrup. Journal of Food Engineering, 2010, 100, 302-309. 16. Wei Zhao, Ruijin Yang*. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by Pulsed Electric Field and Thermal Stresses. The Journal of Physical Chemistry B., 2010, 114: 503-510. 17. Xiao Hua, Ruijin Yang*, Wenbin Zhang, Ying Fei, Zhengyu Jin and Bo Jiang. Dual-enzymatic Synthesis of Lactulose in Organic-aqueous Two-phase Media. Food Research International, 2010, 43：716-722. 18. Zhong Zhang, He Wang, Ruijin Yang* and Xiaoyan Jiang. A Novel Spectrophotometric Method for Quantitative Determination of Lactulose in Food Industries. International Journal of Food Science & Technology, 2010, 45：258-264. 19. Wei Zhao, Ruijin Yang*, Wenbin Zhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg White Proteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry, 2009, 57：3571-3577. 20. Wei Zhao, Ruijin Yang*, Mo Wang. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. International Journal of Food Microbiology, 2009, 129： 204-208. 21. Wei Zhao, Ruijin Yang*. Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chemistry, 2009, 114：777-781. 22. Wei Zhao, Ruijin Yang*, Mo Wang, Rongrong Lu. Effects of pulsed electric fields on bioactive components，colour and flavour of green tea infusions. International Journal of Food Science & Technology, 2009, 44：312-321. 23. Wenbin Zhang, Shiying Xu, Zhang Wang, Ruijin Yang, and Rongrong Lu. Demucilaging and Dehulling Flaxseed with a Wet Process. LWT - Food Science and Technology, 2009, 42(6): 1193-1198. 24. Wei Zhao, Ruijin Yang*. Protective effect of sorbitol on enzymes exposed to microsecond pulsed electric field. The Journal of Physical Chemistry B., 2008, 112：14018-14025. 25. Wei Zhao, Ruijin Yang*. The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food Chemistry, 2008, 110：334-343. 26. Wei Zhao, Ruijin Yang*, Rongrong Lu, Mo Wang, Wade Yang. Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts. LWT - Food Science and Technology, 2008, 41：425-431. 27. Wei Zhao, Ruijin Yang*. Comparative Study of Inactivation and Conformational Change of Lysozyme Induced by Pulsed Electric Fields and Heat. European Food Research and Technology, 2008, 228： 47–54. 28. Wei Zhao, Ruijin Yang*, Rongrong Lu, Yali Tang, Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme. Journal of Agricultural and Food Chemistry, 2007, 55 (24), 9850-9858. 29. Wei Zhao, Ruijin Yang*, Rongrong Lu. Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites. International Journal of Food Engineering, 2007, 3 (4), article 12. 30. Mo Wang, Ruijin Yang*. Wei Zhao. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions. International Journal of Food Engineering, 2008, 4(5), article 11. 31. Rong Rong Lu, Shi Ying Xu, Zhang Wang, Rui Jin Yang. Isolation of lactoferrin from bovine colostrum by ultrafiltration coupled with strong cation exchange chromatography on a production scale. Journal of Membrane Science, 2007, 297(1-2):152-161. 32. R. Yang, C. Zhang, H. Feng, W. Yang. A Kinetic Study of Xylan Solubility and Degradation during Corncob Steaming. Biosystems Engineering, 2006, 93(4): 375-382. 33. R.Yang, S.Xu, Z.Wang, and W.Yang. Aqueous extraction of corncob xylan and production of xylooligosaccharides. Swiss Society of Food Science and Technology (LWT), 2005, 38: 667-682. 34. Ruijin Yang, Si-Quan Li, and Q. Howard Zhang. Effects of Pulsed Electric Fields on the Activity and Structure of Pepsin. Journal of Agricultural and Food Chemistry, 2004, 52 (24): 7400-7406. 35. R.J. Yang, S.Q. Li, and Q.H. Zhang. Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution. Journal of Food Science, 2004, 69 (4): 241-248.

授权专利 1. 富含低聚木糖的小麦麸皮饮料制作方法，专利号：201110282742.4 2. 一种发酵微波膨化鱼糜休闲食品及其生产方法，专利号：ZL2010102570533 3. 一种全利用对虾加工调味虾产品的方法，专利号：ZL2009100259299 4. 一种羽毛蛋白粉及其制备方法发明专利，专利号：ZL 200910170082.3 5. 一种乙醇-超声波协同制备果糖晶种的方法。发明专利，专利号：ZL 200810018889.0 6. 一种用共固定化乳糖酶和葡萄糖异构酶制备乳果糖的方法。发明专利，专利号：ZL 200710134999.9 7. 一种乳糖酶和葡萄糖已构酶的共固定化方法。发明专利，专利号：ZL 200710134998.4 8. 一种全利用对虾加工调味虾产品的方法。发明专利，专利号：ZL 9. 牡蛎的综合开发和应用. 发明专利. 专利号：ZL 200310112802.3 10. 一种高纯度低聚木糖的生产方法. 发明专利. 专利号：ZL 200410013840.8 11. 一种采用非热杀菌技术生产液态蛋产品的方法. 发明专利. 专利号：ZL 200610156016.7 12. 一种采用高压脉冲电场杀菌技术的无糖茶饮料生产方法. 发明专利. 专利号：ZL 200510041039.9 13. 以秸秆为原料应用酶和膜技术制备高纯度低聚木糖的方法. 发明专利. 专利号：ZL 200610156015.2 14. 一种生物活性肽-丝素肽的制备方法. 发明专利. 专利号：ZL02138016.3 15. 喷射液化酶法制备低DE值麦芽糊精. 发明专利. 专利号：ZL 03135083.6 16. 一种复合蔬菜混汁-南瓜胡萝卜混汁的制备方法. 发明专利. 专利号：ZL 200410041869.7 17. 一种酶工程技术制备南瓜混汁的方法. 发明专利. 专利号：ZL 03152913.5 18. 一种酶工程技术制备蓝莓混汁的方法. 发明专利. 专利号：ZL 200510134983.9 19. 一种高蒜素蒜粉微胶囊的制备方法. 发明专利. 专利号：ZL 200510097305.X 20. 一种从牛初乳中工业化分离纯化乳铁蛋白的方法. 发明专利. 专利号：ZL 200610040528.7 21. 一种乳清蛋白为基质的脂肪替代品的制备方法. 发明专利. 专利号：ZL 200610086266.8 22. 一种酶法水解酪蛋白同时制备磷酸肽和非磷酸肽的方法. 发明专利. 专利号：ZL 200710019381.8 23. 一种水酶法提取亚麻籽油的方法. 发明专利. 专利号：ZL 200610096925.6