基本信息：陈金玉，女，副教授，工学博士，硕士生导师。天津商业大学生食学院食品系教师。毕业于华中农业大学食品科学专业（硕博连读）。
联系方式：邮箱fish198803@126.com。
获得荣誉：天津市优秀创新创业导师；天津市优秀食品科技工作者；天津市“131”创新型人才；天津市高校“青年后备人才支持计划”人选；天津商业大学优秀共产党员等。
学科领域：
（1）食源性蛋白质结构与功能特性；（2）肉品加工与质量控制。
代表性论文：
1. Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress. Food Hydrocolloids, 2024, 154: 110065.
2. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl. Food Chemistry, 2023, 403: 134497.
3. Purification of novel antioxidant peptides from myofibrillar protein hydrolysate of chicken breast and their antioxidant potential in chemical and H2O2-stressed cell systems. Food & Function, 2021, 12, 4897-4908.
4. Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress. Food & Function, 2020, 11, 6407-6421.
5. Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. LWT-Food Science and Technology, 2020, 128, 109448.
6. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chemistry, 2020, 312, 126113.
7. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions. Food & Function, 2019, 10, 6568-6581.
8. An AUC-based impedance sensing method for rapid assessment of antioxidant compounds with NIH-3T3 cells cultured in a 16-well E-plate with integrated microelectrode arrays. Sensors and Actuators B: Chemical, 2019, 283, 390-398.
9. Screening of key antioxidant compounds of longan (Dimocarpus longan Lour.) seed extract by combining online fishing/knockout, activity evaluation, Fourier transform ion cyclotron resonance mass spectrometry, and high-performance liquid chromatography electrospray ionization mass spectrometry methods. Journal of Agricultural and Food Chemistry, 2014, 62, 9744-9750.
10. Novel proanthocyanidin dimer analogues with the C-ring-opened diaryl-propan-2-gallate structural unit and enhanced antioxidant activities. Journal of Functional Foods, 2016, 21, 290-300.
科研项目：
1. 指导研究生完成天津市研究生科研创新项目，没食子酸-多糖-肌原纤维蛋白体系热诱导凝胶特性研究；
2. 主持国家自然科学基金项目，多酚共价修饰氨基酸侧链对肌原纤维蛋白体外消化及营养价值的影响机制研究；
3. 主持天津市自然科学基金项目，基于毛细管理论解析黄原胶抑制多酚-蛋白互作改善肌原纤维蛋白凝胶持水性的机制；
4. 主持天津市科技计划项目，鱼源高吸湿性抗氧化肽改善反复冻融肉糜基预制菜品质的研究与应用；
5. 主持天津商业大学人才科研启动项目，多酚对肌原纤维蛋白磷酸化的影响研究；
6. 参加完成国家自然科学基金面上项目，肌原纤维蛋白磷酸化规律的研究；
7. 参加完成国家“十三五”重点研发计划子课题，中式传统腊肉制品绿色制造关键加工装备及相关技术研究。
获奖成果：
1. 2021年全国大学生生命科学竞赛一等奖；
2. 第十八届“挑战杯”黑科技专项赛一等奖；
3. 中国国际大学生创新大赛（2023）国铜；
4. 指导大创项目入选第十七届全国大学生创新年会；
5. 天津商业大学优秀国家级“大创”项目指导教师。
