1.国家自然科学基金，NSFC 32102028，2022.01-2024.12，主持。

2.国家重点研发计划项目子课题，2023YFF1104904，2024.01-2027.12，主持。

3.国家重点研发计划项目子课题，2019YFD0901905，2019.11-2022.12，主持。

4.江苏省自然科学基金，BK20190588，2019.06-2022.06，主持。

5.山东省科技项目，2024TSGC0798，2024-2026，主持。

6.苏北科技专项，SZ-YC202108，2021-2024，主持。

7.国家大宗淡水鱼产业技术体系岗位专家项目，2021-2025，参与。

8.山东泰山产业领军人才（蓝色人才）项目，2023-2026，参与。

9.企业横向项目，尚好科技有限公司（百万级），2023-2027，主持。

10.企业横向项目，浙江百兴食品有限公司（百万级），2021-2024，主持。

11.企业横向项目，浙江健九鹤集团有限公司（百万级），2023-2026，主持。

12.企业横向项目，浙江舜祥酒业有限公司（百万级），2024-2027，主持

代表性论文

1.Jiang Qixing; Zhang Haifeng, Gao Pei, Yang Fang, Yu Dongxing, Xia Wenshui,Yu Dawei*. Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds.Food Chemistry, 2024, 461, 140887.

2.Dong Junli,Yu Dawei*, Zhang Liming, et al. Chitosan/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation.Food Hydrocolloids, 2024, 147, 109413.

3.Zhang Liming,Yu Dawei*, Gu Yulu, et al. Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application.Food Hydrocolloids, 2024, 150, 109667.

4.Ramadhan Abuubakar Hassan,Yu Dawei*, Jiang Qixing, et al. In vitro susceptibility of grass carp fish (Ctenopharyngodon idella) to oxidized myosin on structural change of protein secondary structure associated with reactive oxygen species (ROS) treatment.Food Bioscience, 2024, 60, 104319.

5.Zhang Liming,Yu Dawei*, Xu Yanshun, et al. The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates.Food Chemistry, 2023, 424, 136440.

6.Yu Dawei*, Zhao Wenyu, Wan Xinyu, et al. The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.Food Chemistry, 2023, 404, 134633.

7.Zhang Liming,Yu Dawei*, Xu Yanshun, et al. Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles.Food Bioscience, 2023, 54, 102941.

8.Tie Huai, Lu Xuan,Yu Dawei*, et al. Apoptosis inducing factors involved in the changes of flesh quality in postmortem grass carp (Ctenopharyngodon idella) muscle.Foods, 2023, 12(1), 140.

9.Zhang Liming, Chen Danying,Yu Dawei*, et al. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles.Food Hydrocolloids, 2022, 133, 107955(ESI高被引).

10.Yu Zijuan,Yu Dawei*, Dong Junli, & Xia Wenshui. Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem.Food Hydrocolloids, 2022, 132, 107872.

11.Yu Zijuan, Jiang Qinbo,Yu Dawei*, et al. Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles.Food Hydrocolloids, 2022, 130, 107686(ESI高被引).

12.Yu Dawei*, Zhao Wenyu, Dong Junli, et al. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation.Food Chemistry, 2022, 374, 131619.

13.Tie Huaimao, Sun Rongxing,Yu Dawei*, et al. The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and N-κB signaling pathways.Food Chemistry, 2022, 369, 130911.

14.Zhang Liming, Li Kangning,Yu Dawei*, et al. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties.International Journal of Biological Macromolecules, 2022, 200, 378-387.

15.Dong Junli,Yu Dawei*, Yu Zijuan et al. Thermally-induced crosslinking altering the properties of chitosan films: Structure, physicochemical characteristics and antioxidant activity.Food Packaging and Shelf Life, 2022, 34, 100948.

16.Tie Huaimao, Dong Junli, Jiang Qixing,Yu Dawei*, et al. Profound changes of mitochondria during postmortem condition used as freshness indicator in grass carp (Ctenopharyngodon idella) muscle.Food Bioscience, 2022, 48, 101749.

17.Yu Dawei*, Yu Zijuan, Zhao Wenyu, et al. Advances in the application of chitosan as a sustainable bioactive material in food preservation.Critical Reviews in Food Science and Nutrition, 2022, 62(14), 3782-3797.

18.Yu Dawei*, Zhao Wenyu, Yang Fang, et al. A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus).Food Chemistry, 2021, 345, 128862.

19.Zhao Wenyu,Yu Dawei*,Xia Wenshui*. Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices.International Journal of Biological Macromolecules,2021,193, 847-855.

20.Yu Dawei,Jing Diantao, Yang Fang, et al. The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation.International Journal of Refrigeration, 2021, 122, 147-155.

21.Zhang Liming,Yu Dawei*, Joe M. Regenstein, et al. A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals.Trends in Food Science & Technology, 2021, 112, 690-707.

22.Yu Dawei, Feng Tianyi, Jiang Qixing, et al. The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing.LWT-Food Science and Technology, 2021, 137, 110466.

23.Yu Dawei*, Wu Liying, Joe M. Regenstein, et al. Recent advances in quality retention of non-frozen fish and fishery products: A review.Critical Reviews in Food Science and Nutrition, 2020, 60(10), 1747–1759.

24.Yu Dawei, Joe M. Regenstein, Xia Wenshui*. Bio-based edible coatings for the preservation of fishery products: A Review.Critical Reviews in Food Science and Nutrition,2019, 59(15), 2481-2493.

25.Yu Dawei, Xu Yanshun, Joe M. Regenstein, et al. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.Food Chemistry, 2018, 242:412-420(ESI高被引).

26.Yu Dawei, Joe M. Regenstein, Zang Jinhong, et al. Inhibitory effects of edible chitosan coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4℃.Food Chemistry, 2018, 262:1-6.

27.Yu Dawei, Joe M. Regenstein; Zang Jinhong; et al. Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage.International Journal of Food Microbiology, 2018, 285, 61-68.

全国高校商业精英挑战赛品牌策划竞赛国赛二等奖(A2)，2024，指导老师（排2/2）

代表性专利

[1]余达威，张利铭，董俊丽，夏文水，姜启兴，许艳顺.一种单向阻水的自清洁型壳聚糖玉米醇溶蛋白双层膜的制备方法. 2022.08.26,中国, ZL202210524752.2。

[2]余达威，赵雯宇，余紫娟，许艳顺，杨方，姜启兴，夏文水.一种用于生鲜淡水整鱼的适度腌制结合生物活性涂膜的保鲜方法. 2020.06.19,中国, ZL202010188651.3。

[3]余达威，铁槐茂，周德刚，顾明月，沈玉斌，姜启兴，许艳顺，夏文水.一种复热即食高品质冷冻熟醉调味小龙虾的制备方法. 2023.08.01,中国, ZL202310408454.1。

[4]夏文水，余达威，铁槐茂，毛水芳，刘荀荀，陈逸伦，姜启兴.一种低油羊肚菌风味酱的制备方法及其产品. 2019.12.03,中国, ZL201910905368.5。

[5]夏文水，余达威，许艳顺，姜启兴，杨方，许学勤，于沛沛.一种冷藏淡水鱼片涂膜保鲜剂的制备方法及其产品与应用. 2017.05.31,中国, ZL201611087877.4。

本科生《食品工艺学实验》、研究生《食品技术原理与进展》。

每年招收食品科学与工程、食品工程专业硕士研究生3~4名。