学科方向：食品科学与工程；食品营养与安全

所属院系：食品科学与技术国家重点实验室

研究方向

（1）不同加工处理下蛋白质的糖基化反应及对体系营养品质的影响及其分子机制；

（2）水产品加工及高值化利用；

（3）功能性蛋白/肽；

（4）食物资源中有效成分提取与利用。

个人经历

胡月明，博士毕业于中国农业大学，现任职于南昌大学食品科学与资源挖掘全国重点实验室，博士生导师，入选省部级人才，担任江西省科技特派员，吉安市“百博百企”人员。

讲授课程

研究生课程：

《现代微生物学技术》、《食品工程高新技术》、《食品物性学》

本科生课程：

《食品工程原理》

学术成就

近年来在Food Hydrocolloids、Food Chemistry、Journal of Agricultural and Food Chemistry等国内外学术期刊上发表论文80余篇，其中SCI论文70余篇，获江西省科技进步一等奖1项、科技成果鉴定1项、国际发明专利授权2项、国家发明专利授权16项，担任《Journal of Future Foods》、《食品工业科技》、《食品研究与开发》青年编委，Foods客座编辑，Food Chemistry、Food Hydrocolloids、International Journal of Biological Macromolecules、《食品与发酵工业》、《食品工业科技》、《现代食品科技》、《食品研究与开发》等近20个期刊的审稿人。

承担课题

主持国家重点研发计划课题等国家级项目4项，省部级项目6项，地市级项目1项，校级项目1项，横向项目3项。

论文专著

[1] Haiqi Chen¹, Zuohua Xie¹, Feifei Wang, Zongcai Tu, Pingwei Wen, Siqiong Zhang, Hui Wang, Yueming Hu*. Molecular mechanisms of superheated steam-induced modifications enhancing ovalbumin functional properties: Insights from site identification and peptidomic analysis. Food Chemistry, 2025, 493, 145908.

[2] Xiangfei Hu, Hui Wang, Qiannan Jiang, Pingwei Wen, Yueming Hu*, Zongcai Tu. Modulating immune reactivity of grass carp parvalbumin via pulsed electric field-induced variation of structural properties. Food Chemistry, 2025, 493, 145916.

[3] Qiannan Jiang, Xiangfei Hu, Zongcai Tu, Pingwei Wen, Yueming Hu*, Siqiong Zhang, Hui Wang, Zuohua Xie*.Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modes. Food Chemistry, 2025, 465, 142114.

[4]  Xiangfei Hu, Hui Wang, Qiannan Jiang, Pingwei Wen, Jie Cheng, Haibin Liu, Yueming Hu*, Zongcai Tu*. Investigation of the mechanism of H2O2combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DFT computation. Innovative Food Science & Emerging Technologies, 2025, 105, 104208.

[5] Xueying Zhang¹, Qiannan Jiang¹, Jiaojiao Liu, Hui Wang, Haiyan Lu, Danting Liu, Pingwei Wen, Zongcai Tu, Yueming Hu*. Effect of different high-temperature heating methods on the glycation reaction and advanced glycation reaction products of β-lactoglobulin. Foods, 2025, 14(21), 3722.

[6]  Haiqi Chen, Zongcai Tu*, Yanru Zhou, Zuohua Xie, Siqiong Zhang, Pingwei Wen, Jiaojiao Liu, Qiannan Jiang, Hui Wang, Yueming Hu*. Insight into the mechanism underlying the reduction of digestibility and IgG/IgE binding ability in ovalbumin during different high-temperature conduction modes-induced glycation. Journal of Agricultural and Food Chemistry, 2024, 72(5), 2801-2812.

[7] Haiqi Chen, Yanru Zhou, Siqiong Zhang, Zuohua Xie, Pingwei Wen, Hui Wang, Yueming Hu*, Peihan Wu, Jiaojiao Liu, Qiannan Jiang, Zongcai Tu*. Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota. Food Research International, 2023, 173, 113487.

[8] Yueming Hu¹,Haiqi Chen¹,Yifan Yang, Siqiong Zhang, Zuohua Xie*, Jiaojiao Liu, Qiannan Jiang, Jun Liu, Pingwei Wen*. Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry. Food Research International, 2023, 173, 113279.

[9] Peng Zhang, Zhong-yu Bao, Hui Wang, Zong-cai Tu, Xiao-mei Sha, Yue-ming Hu*. Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel. Food Hydrocolloids, 2022, 131, 107782.

[10] Yue-ming Hu, Su-zhen Lu, Ya-si Li, Hui Wang, Yan Shi*, Lu Zhang, Zong-cai Tu*. Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells. Food Chemistry, 2022, 373, 131539.