撐計畫項目1項，科技部農轉資金項目1項，國際合作科技攻關項目2項，企業委託項目6項，實到科研經費700多萬元。省部級鑑定成果2項，
近五年主持的國家自然科學基金
| 序號 | 項目名稱 | 項目性質 及來源 | 起止 年度 |
| 1 | 分子鏈空間次級鍵形成與慢消化澱粉消化特性 | 國家自然科學基金重點項目子課題 | 2013.1 -2015.12 |
| 2 | 美拉德產物中HMF和4-MeI的形成機理 | 國家自然科學基金面上項目 | 2013.1 -2016.12 |
| 3 | 美拉德反應中金屬配合物的形成機理及構效 | 國家自然科學基金面上項目 | 2011.1-2013.12 |
| 4 | 甘蔗酚酸金屬配合物柱上反應機理及產物構效研究 | 國家自然科學基金面上項目 | 2008.1-2010.12 |
2014-2015年發表的二區以上SCI收錄論文
1. Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of aMonoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.
2. Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.
3. Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.
4. Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.
5. Xu X B, Liu D B, Shu-Juan Yu*. Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.
6. Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.
7. Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry，2014:（162）99-103
8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.
9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96
10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.
11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2013.
12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.
13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65
14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.
15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. FoodChemistry. 172 (2015) 92–98.
16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.
獲獎
| 序號 | 獲獎項目名稱 | 獎勵名稱 | 獎勵等級 | 授獎單位及國別 | 獎勵 年度 | 排名 |
| 1 | 高值化糖品綠色加工關鍵技術及套用 | 廣東省科學技術獎 | 1 | 廣東省政府 | 2012 | 第一 |
| 2 | 強電場處理食品綠色加工技術與裝備 | 教育部科技成果獎 | 2 | 教育部 | 2009 | 第二 |
| 3 | 食品粘稠物系精製新技術及套用 | 廣東省科學技術獎 | 1 | 廣東省政府 | 2005 | 第二 |
| 4 | 天然有色糖品的生產方法 | 中國專利獎 | 優秀 | 中華人民共和國國家知識產權局 | 2014 | 第一 |
通訊地址 廣州市天河區五山路381號華南理工大學食品科學與工程學院
