用慧敏，博士，扬州大学食品科学与工程学院讲师。从事食品碳水化合物的相关研究工作，研究领域包括功能活性多糖以及食品活性智能包装；以第一作者身份在《Comprehensive Reviews in Food Science and Food Safety》、《Trends in Food Science & Technology》和《Food Hydrocolloids》等国际期刊发表SCI论文16篇；担任《Journal of Future Foods》期刊青年编委；入选科睿唯安“全球高被引科学家”（农业科学领域：2023）、“全球前2%顶尖科学家”（2023）。

已发表的论文：

(1) Huimin Yong, & Jun Liu*. Polysaccharide-catechin conjugates: Synthesis methods, structural characteristics, physicochemical properties, bioactivities and potential applications in food industry. Trends in Food Science & Technology, 2024, 145, 104353.

(2) Huimin Yong, & Jun Liu*. Recent advances on the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch: A review. International Journal of Biological Macromolecules, 2024, 259, 129261.

(3) Huimin Yong, Zeyu Wang, Jinbao Huang, & Jun Liu*. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. International Journal of Biological Macromolecules, 2024, 260, 129568.

(4) Huimin Yong, Fengfeng Xu, Dawei Yun, Huixia Hu, Jun Liu*. Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. International Journal of Biological Macromolecules, 2022, 222, 3203–3214.

(5) Huimin Yong, Jing Liu, Juan Kan, Jun Liu*. Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices. International Journal of Biological Macromolecules, 211, 238–248.

(6) Huimin Yong, Huixia Hu, Dawei Yun, Changhai Jin, Jun Liu*. Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: Structures, antioxidant activity and edible coating application. Journal of the Science of Food and Agriculture, 2022, 102, 4363–4372.

(7) Huimin Yong, Huixia Hu, Zhihao, Wang, Dawei Yun, Juan Kan, Jun Liu*. Structure, stability and antioxidant activity of dialdehyde starch grafted with epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. Journal of the Science of Food and Agriculture, 2022, 102, 6373–6386.

(8) Huimin Yong, Jun Liu*. Active packaging films and edible coatings based on polyphenol-rich propolis extract: A review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20, 2106–2145.

(9) Huimin Yong, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin, Jun Liu*. Chitosan films functionalized with different hydroxycinnamic acids: preparation, characterization and application for pork preservation. Foods, 2021, 10, 536.

(10) Huimin Yong, Jun Liu*. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packaging and Shelf Life, 2020, 26, 100550.

(11) Huimin Yong, Fengyu Bi, Jing Liu, Yan Qin, Ruyu Bai, Jun Liu*. Preparation and characterization of antioxidant packaging by chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and baicalein. International Journal of Biological Macromolecules, 2020, 153, 836–845.

(12) Huimin Yong, Ruyu Bai, Fengyu Bi, Jing Liu, Yan Qin, Jun Liu*. Synthesis, characterization, antioxidant and antimicrobial activities of starch aldehyde-quercetin conjugate. International Journal of Biological Macromolecules, 2020, 156, 462–470.

(13) Huimin Yong, Xingchi Wang, Ruyu Bai, Ziqing Miao, Xin Zhang, Jun Liu*. Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix. Food Hydrocolloids, 2019, 90, 216–224.

(14) Huimin Yong, Xingchi Wang, Xin Zhang, Yunpeng Liu, Yan Qin, Jun Liu*. Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film. Food Hydrocolloids, 2019, 94, 93−104.

(15) Huimin Yong, Jing Liu, Yan Qin, Ruyu Bai, Xin Zhang, Jun Liu*. Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. International Journal of Biological Macromolecules, 2019, 137, 307–316.

(16) Huimin Yong, Xingchi Wang, Jian Sun, Yong Fang, Jun Liu*, Changhai Jin*. Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China. International Journal of Biological Macromolecules, 2018, 120, 1632–1638.