翟昀：女，江苏泰州人，1994年4月生。2023年1月毕业于江南大学，获食品科学与工程博士学位。2023年5月进入浙江工商大学工作，任职于食品与生物工程学院微结构实验室。近年来在《Journal of Agricultural and Food Chemistry》、《Food Chemistry》等SCI期刊发表论文17篇。近年来参与多项国家自然科学基金、“十三五”重点研发计划课题，参与编写十四五规划教材《食品风味化学》、《食品感官评定》。

主要研究方向如下：

1、美拉德反应的基础科学问题及关键技术、香精香料及功能因子的稳态化技术；食品添加剂和配料研究开发等

2、食品级纳米体系的构建、稳定性及功能性研究；食品生物大分子聚合互作机制及理化特性研究

代表性论文：

1. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages [J]. Journal of Agricultural and Food Chemistry, 2023, 71(39), 14300-14311

2. Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration [J]. Journal of Agricultural and Food Chemistry, 2023, 71(43), 16260-16269

3. Reduced Asynchronism between Regenerative Cysteine and Fragments of Deoxyosones Promoting Formation of Sulfur-containing Compounds through Extra-added Xylose and Elevated Temperature during Thermal Processing of 2-Threityl-Thiazolidine-4-Carboxylic Acid [J]. Food Chemistry, 2023, 404, 134420

4. Degradation of 2-threityl thiazolidine-4-carboxylic acid and corresponding browning accelerated by trapping reaction between extra-added xylose and released cysteine during Maillard reaction[J]. Journal of Agricultural and Food Chemistry, 2021, 69(36), 10648-10656

5. Transformation between 2-Threityl-thiazolidine-4-carboxylic acid and xylose-cysteine Amadori rearrangement product regulated by pH adjustment during high temperature instantaneous dehydration [J]. Journal of Agricultural and Food Chemistry, 2020, 68(39), 10884 10892

6. Interaction of added L-cyteine with 2-threityl-thiazolidine-4-carboxylic acid derived from xylose-cysteine system affecting its Maillard browning[J]. Journal of Agricultural and Food Chemistry, 2019, 67(31), 8632-8640

7. Aqueous preparation and directional transformation mechanism of Maillard reaction intermediates derived from Cysteine-Xylose system. The 3rd International Symposium of Food Science and Nutrition Health, 2021, 会议论文

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