Name: Jia Dongying
Department and Major: Food Engineering, Food Science
Laboratory or Office: Food Resource Development Lab
No.4 Teaching Building
Telephone number: 028-85404298
Research Field: Food nutrition and safety
1. Gao Chang, Hu Li, Chi Yuanlong, Yao Kai and Jia Dongying, “Inhibitory Effect of Flavonoids from Mulberry Leaves on Pancreatic Lipase” [J], Food Science and Technology, 2017, 42(5): 194-198.
2. Zhang Hualing, Wu Qin, Chi Yuanlong, Yao Kai and Jia Dongying, “Analysis on the Main Chemical Components of Fresh Olive Pomace” [J], China Oils and Fats, 2016,41(9): 103-106.
3. Wu Qin, Tao Ruixiao, Chi Yuanlong, Yao Kai and Jia Dongying, “Study on Physical and Chemical Properties of Tremella Polysaccharides” [J], Food Science and Technology, 2016, 41(12): 149-153.
4. Hu Li, Jia Dongying, Yao Kai and Chi Yuanlong, “Research on Nitrite Scavenging Activity of Mulberry Leaf Flavonoids in Vitro” [J], China Condiment, 2015, 40(3): 1-5.
5. Yang Shangying, Jia Dongying, Yao Kai and Chi Yuanlong, “Process Optimization for Ultrasound-assisted Ethanol Extraction of Polyphenols from Mulberry Leaf”, [J], Science of Sericulture, 2013, 39(6): 1155-1159.
Honors & Awards：
1. “The most popular teacher of public elective courses of cultural quality” honored by Sichuan University in 2014.
2. “The second prize for the guidance of the outstanding graduation thesis of 2016 undergraduates” granted by Sichuan University in 2016.