博士，微生物生理，University of Groningen 硕博，食品科学，江南大学 学士，食品科学与工程，南京工业大学

研究项目： 国家自然科学基金青年项目， 江苏省自然科学基金青年项目， 国家重点研发计划子课题， 中国科协青年人才托举工程项目， 江苏省双创博士基金， 企业横向项目多项，主要围绕淀粉基食品开发和改良，淀粉衍生物开发及应用等企业

代表性文章 1. Hangyan Ji,Yuxiang Bai, Xiaoxiao Li, Danni Zheng,Yu Shen, Zhengyu Jin. Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase[J].Carbohydrate Polymers, 2020, 237, 116137. 2. Danni Zheng, Liuxi Xia, Hangyan Ji, Zhengyu Jin,Yuxiang Bai*. A Cyclodextrin-Based Controlled Release System inthe Simulation of In Vitro Small Intestine[J].Molecules, 2020, 25, 1212. 3. Xiaoixao Li,Yuxiang Bai, Hangyan Ji, Yu wang, Zhengyu Jin. Phenylalanine476 mutation of pullulanase fromBacillus subtilisstr. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition[J].International Journal of Biological Macromolecules, accepted on Mar 2020. 4. Xiaoixao Li,Yuxiang Bai, Hangyan Ji, Zhengyu Jin. The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study[J].Food Chemistry, accepted on Apr 2020. 5. Xiaoxiao Li,Yuxiang Bai, Hangyan Ji, Jinpeng Wang, Yinglu Cui, Zhengyu Jin. Functional characterization of tryptophan437 at subsite + 2 in pullulanase fromBacillus subtilisstr. 168[J].International journal of biological macromolecules, 2019, 133: 920-928. 6. Hangyan Ji,Yuxiang Bai, XiaoXiao Li, Jinpeng Wang, Xueming Xu, Zhengyu Jin. Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase fromPalaeococcus pacificus[J].Carbohydrate Polymers，2019，210 (15): 64-72. 7. Hangyan Ji, Yu Wang,Yuxiang Bai, Xiaoxiao Li, Lizhong Qiu, Zhengyu Jin. Application of cyclodextrinase in non-complexant production of γ-cyclodextrin[J].Biotechnology Progress, 2019,https://doi.org/10.1002/btpr.2930. 8.Yuxiang Bai, Yun Wu, Hangyan Ji, Zhengyu Jin. Synthesis, separation, and purification of glucosyl‐β‐cyclodextrin by one‐pot method[J].Journal of Food Biochemistry, 2019, e12890. 9. Liuxi Xia,Yuxiang Bai, Wanmeng Mu, Jinpeng Wang, Xueming Xu, Zhengyu Jin. Efficient Synthesis of Glucosyl-β-Cyclodextrin from Maltodextrins by Combined Action of Cyclodextrin Glucosyltransferase and Amyloglucosidase[J].Journal of Agricultural and Food Chemistry, 2017, 65: 6023−6029. 10.Yuxiang Bai, Joana Gangoiti, Bauke W. Dijkstra, Lubbert Dijkhuizen, Tjaard Pijning. Crystal Structure of 4,6-alpha-Glucanotransferase Supports Diet-Driven Evolution of GH70 Enzymes from alpha-Amylases in Oral Bacteria[J]. Structure, 2017, 25(2): 231-242. 11.Yuxiang Bai, Justyna M. Dobruchowska, Rachel M. van der Kaaij, Gerrit J. Gerwig, Lubbert Dijkhuizen. Structural basis for the roles of starch and sucrose in homo-exopolysaccharide formation byLactobacillus reuteri35-5[J].Carbohydrate Polymers, 2016, 151: 29-39. 12.Yuxiang Bai, Markus Böger, Rachel Maria van der Kaaij, Albert Jan Jacob Woortman, Tjaard Pijning, Sander Sebastiaan van Leeuwen, Alicia Lammerts van Bueren, Lubbert Dijkhuizen.Lactobacillus reuteriStrains Convert Starch and Maltodextrins into Homoexopolysaccharides Using an Extracellular and Cell-Associated 4,6-alpha-Glucanotransferase[J].Journal of Agricultural and Food Chemistry, 2016, 64: 2941-2952. 13.Yuxiang Bai, Rachel Maria van der Kaaij, Hans Leemhuis, Tjaard Pijning, Sander Sebastiaan van Leeuwen, Zhengyu Jin, Lubbert Dijkhuizena. Biochemical Characterization of theLactobacillus reuteriGlycoside Hydrolase Family 70 GTFB Type of 4,6-alpha-Glucanotransferase Enzymes That Synthesize Soluble Dietary Starch Fibers[J].Applied and Environmental Microbiology, 2015, 81: 7223-7232. 14.Yuxiang Bai, Rachel Maria van der Kaaij, Albert Jan Jacob Woortman, Zhengyu Jin, Lubbert Dijkhuizen1. Characterization of the 4,6-alpha-glucanotransferase GTFB enzyme of Lactobacillus reuteri 121 isolated from inclusion bodies[J].BMC Biotechnology, 2015, 15. 15.Yuxiang Bai, Jinpeng Wang, Mohanad Bashari, Xiuting Hu, Tao Feng, Xueming Xu, Zhengyu Jin, Yaoqi Tian. A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state alpha-cyclodextrin-based inclusion complexes[J].Thermochimica Acta, 2012, 541: 62-69. 16.Yuxiang Bai, Bo Yu, Xueming Xu, Zhengyu Jin, Yaoqi Tian, Lu Lu. Comparison of encapsulation properties of major garlic oil components by hydroxypropyl beta-cyclodextrin[J]. European Food Research and Technology, 2010, 231(4): 519-524. 17.王禹，李晓晓，纪杭燕，郑丹妮，柏玉香，金征宇. 4-α-糖基转移酶在淀粉基热可逆凝胶制备中的应用[J].中国科技论文在线，2019. 18.郑丹妮，柏玉香,纪杭燕，李晓晓，王禹，蒋彤，金征宇. γ-CGTase酶学性质及产物特异性影响[J].食品与发酵工业，2019. 19.吴云，柏玉香,夏柳溪，王金鹏，徐学明，金征宇.萄糖基-β-环糊精的“一锅法”合成及其分离纯化[J].中国科技论文在线，2018.

以主要发明人申请国家发明专利10余项。