1.国家自然科学基金青年基金：高场强超声波介导美拉德反应中吡嗪类风味化合物的高效合成机制研究（32001627），2021/01-2023/12，项目负责人

2.江苏省市场监督管理局科技计划项目：外卖食品接触材料污染物迁移规律与风险评估（KJ204132）,2020/12-2022/12，项目负责人

3.国家重点研发计划子课题：非法添加物的近红外光谱技术（子课题编号：2018YFC160230501），2018/12-2021/12，子课题负责人

4.中国博士后基金-面上项目：高场强超声波对金黄色葡萄球菌生物被膜的清除机理研究（2018M642165)，2018/11-2020/4，项目负责人

5.江苏省“双创计划”双创博士（人才项目），2019/09-，项目负责人

6.无锡市“太湖人才计划”（获批的人才项目），2019/09-，项目负责人

1.Hang Yu, Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao, Weibiao Zhou. Control strategies of pyrazines generation from Maillard reaction.Trends in Food Science & Technology, 2021, 112, 795-807.(IF =/szdw/fjs1/Y/ /12.563)

2.Hang Yu, Yang Liu, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Synergistic efficacy of high-intensity ultrasound and chlorine dioxide combination forStaphylococcus aureusbiofilm control.Food Control, 2021, 122, 107822.(IF =/szdw/fjs1/Y/ /5.548)

3.HangYu, Yaxin He, Mengru Wang, Fangwei Yang, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate.Food Bioscience, 2021,42, 101129.

4. Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt.FoodResearchInternational, 2020, 133, 109191.(IF =/szdw/fjs1/Y/ /6.475)

5. Hang Yu,QiliZhong, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of D-glucose and L-lysine.Food Chemistry, 2020, 317, 126458.(IF =/szdw/fjs1/Y/ /7.514)

6. Hang Yu, Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong Yao, Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms.Trends in Food Science & Technology, 2020, 96, 91-101.(IF =/szdw/fjs1/Y/ /12.563)

7. Hang Yu,QiliZhong, Yang Liu, Yahui Guo, Yunfei Xie, Yuliang Cheng,WeibiaoZhou, Weirong Yao, Recent advances of ultrasound-assisted Maillard reaction.Ultrasonics Sonochemistry, 2020, 64, 104844.(IF =/szdw/fjs1/Y/ /7.491)

8. Hang Yu, Xiaona Ren, Yuliang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao, Extraction of Cinnamomum camphora chvar. Borneol essential oil using neutral cellulase assisted-steam distillation: optimization of extraction, and analysis of chemical constituents,Industrial Crops and Products, 2019, 141, 111794.(IF =/szdw/fjs1/Y/ /5.645)

9.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Effects of ultrasonic processing and oil type on Maillard reaction of D-glucose and L-alanine in oil-in-water systems.Food and Bioprocess Technology,2019,12(2), 325-337.(IF =/szdw/fjs1/Y/ /4.546)

10.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Kinetic study of a high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine.Food Chemistry,2018,269, 628-637.(IF =/szdw/fjs1/Y/ /7.514)

11.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Effects of high-intensity ultrasound on the Maillard reaction ofD-glucose andL-glycine in oil-in-water emulsion systems.npj Science of Food,2018,2(1), 2.(IF =/szdw/fjs1/Y/ /5.070)

12.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Effects of high-intensity ultrasound on Maillard reaction in a model system ofD-xylose andL-lysine.Ultrasonics Sonochemistry,2017,34, 154-163.(IF =/szdw/fjs1/Y/ /7.491)

13.Hang Yu, Ming Ze Mitchell Keh, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system ofD-glucose andL-methionine.Food and Bioprocess Technology,2017,10(11), 1984-1996.(IF =/szdw/fjs1/Y/ /4.546)

14.Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou. Generating Maillard reaction products in a model system ofD-glucose andL-serine by continuous high-intensity ultrasonic processing.Innovative Food Science & Emerging Technologies,2016,36, 260-268.(IF =/szdw/fjs1/Y/ /5.916)

1.于航（1/1），2021年我校青年教师教学竞赛，三等奖

2.于航（4/6），食品安全快速检测技术和应用，中国轻工业联合会，技术发明奖，三等奖，2018年（谢云飞、郭亚辉、成玉梁、于航、钱和、姚卫蓉）

3.于航（4/6），光谱、色谱技术在食品安全快速检测的应用，中国商业联合会，科学技术奖，三等奖，2018年（谢云飞、郭亚辉、成玉梁、于航、钱和、姚卫蓉）

1. 美国发明专利：Hang Yu, Yaxin He, Yunfei Xie, Yahui Guo, Yuliang Cheng, Weirong Yao, Method for verifying regeneration effect between antioxidants through establishing a separable regeneration system, 2021.07.14, US16460635

2. 中国发明专利：于航，贺雅欣，谢云飞，郭亚辉，成玉梁，姚卫蓉，通过构建可分离再生体系验证抗氧化剂间再生作用的方法，2021.05.28，CN201910409989.4