2018.12-至今 西南大学大学，教授 2016.12-2018.12 丹麦哥本哈根大学，博士后 2016.11-2017.1 英国阿伯丁大学，博士后 2016.2-2016.5 加拿大曼尼托巴大学，访问学者 2013.8-2016.10 丹麦奥胡斯大学，博士 2010.9-2013.7 东北农业大学，硕士 2006.9-2010.7 沈阳师范大学，本科

教授

1. 西南大学引进人才基金项目 2. 丹麦食品、农业及渔业部绿色发展项目 3. 丹麦未来食品创新项目 4. 国家自然科学基金面上项目

现已发表SCI论文20余篇，最高影响因子6.2，被引三百余次。 近期学术论文 1. Fu, Y., Bak, K. H., Liu, J., De Gobba, C., Tøstesen, M., Hansen, E. T., Petersen, M. A., Ruiz-Carrascal, J., Bredie, W. L. P., & Lametsch, R. (2019). Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds. Food Research International. 121, 28-38. 2. Fu, Y., Chen, J., Bak, K. H., Lametsch, R. (2019). Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review. International Journal of Food Science & Technology. 54, 978-986. 3. Fu, Y., Liu, J. & Lametsch, R. (2018). Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. Food Chemistry. 257, 163-171. 4. Fu, Y., & Therkildsen, M, Aluko, R. E. & Lametsch, R. (2018). Exploration of collagen from animal by-products as a precursor of bioactive peptides: Successes and challenges. Critical Review in Food Science and Nutrition. 1-17. DOI: 10.1080/10408398.2018.1436038 5. Fu, Y., Young, J. F., & Therkildsen, M. (2017). Bioactive peptides in beef: Endogenous generation through postmortem aging. Meat Science, 123, 134-142. 6. Fu, Y., Alashi, A.M., Young, J. F., Aluko, R. E., & Therkildsen, M. (2017). Enzyme inhibition kinetics and molecular interactions of patatin peptides with angiotensin I-converting enzyme and renin. International Journal of Biological Macromolecules, 101, 207-213. 7. Fu, Y., Young, J. F., Rasmussen, M. K., Dalsgaard, T. K., Lametsch, R., Aluko, R. E., & Therkildsen, M. (2016). Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport. Food Research International, 89, 373-381. 8. Fu, Y., Young, J. F., Løkke, M. M., Lametsch, R., Aluko, R. E., & Therkildsen, M. (2016). Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions. Journal of Functional Foods, 24, 196-206. 9. Fu, Y., Wu, W., Zhu, M., & Xiao, Z. (2016). In silico assessment of the potential of patatin as a precursor of bioactive peptides. Journal of Food Biochemistry, 40(3), 366-370 10. Wu, W., Fu, Y.*, Therkildsen, M., Li, X. M., & Dai, R. T. (2015). Molecular understanding of meat quality through application of proteomics. Food Reviews International, 31(1), 13-28. 11. Fu, Y., Young, J. F., Dalsgaard, T. K., & Therkildsen, M. (2015). Separation of angiotensin I‐converting enzyme inhibitory peptides from bovine connective tissue and their stability towards temperature, pH and digestive enzymes. International Journal of Food Science & Technology, 50, 1234-1243. 12. Fu, Y., & Zhao, X. H. (2015). Utilization of chum salmon (Oncorhynchus keta) skin gelatin hydrolysates to attenuate hydrogen peroxide-induced oxidative injury in rat hepatocyte BRL cell model. Journal of Aquatic Food Product Technology, 24(7), 648-660. 13. Fu, Y., & Zhao, X. H. (2013). In vitro responses of hFOB1. 19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis. Journal of Functional Foods, 5(1), 279-288. 出版著作 1. Fu, Y., & Lametsch, R. (2019). Bioactives from land-based animal processing by-products. Encyclopedia of Food Chemistry. Elsevier Science BV.