科研项目

 

　　1. “863计划”项目：特殊人群食品（中老年、婴儿）品质改良专用蛋白配料关键技术研究，2013AA102208-3，2013-2017

 

　　2. 国家科技支撑计划：特殊病理时期营养功能食品专用配料的高效制备关键技术研发，2012BAD33B10-2，2012-2015

 

　　3. 农业部公益性行业科技项目：大宗粮食加工副产物综合利用技术研究与示范，201303071-05，2013-2017

 

　　4. 国家自然科学基金：功能性蛋白质微胶的制备、结构表征及输送与界面性质研究，31371744，2014-2017

 

　　5. “十二五”国家支撑计划：抗极端环境蛋白质加工技术研究与产业化开发，2012BAD34B04-2，2012-2014

 

　　学术论文

 

　　1. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system. Langmuir, 2016, 32, 8092-8101.

 

　　2. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Nonlinear surface dilatational rheology and foaming behavior of protein and protein fibrillar aggregates in the presence of natural surfactant. Langmuir, 2016, 32, 3679-3690.

 

　　3. Chun Liu, Fen-Fen Cheng, Ying-En Sun, Xiao-Quan Yang. Structure-function relationship of a novel PR-5 protein with antimicrobial activity from soy hulls. Journal of Agricultural and Food Chemistry, 2016, 64, 948-959.

 

　　4. Yuan Zou, Zhi-Li Wan, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang. Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Advances, 2016, 6, 66018-66026.

 

　　5. Xiao-Wei Chen, Ya-Jun Chen, Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang. Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties. Food & Function, DOI: 10.1039/c6fo00449k.

 

　　6. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin. Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibers. Food Hydrocolloids, 2016, 61, 269–276.

 

　　7. Wei-Jian Shi, Chuan-He Tang, Shou-Wei Yin, Yan Yin, Xiao-Quan Yang, Lei-Yan Wu, Zhen-Gang Zhao. Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach. Food Hydrocolloids, 2016, 52, 253-264.

 

　　8. Yong-Hui Wang, Zhi-Li Wan, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, Yuan Lin. Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery. Food Hydrocolloids, 2016, 54, Part A, 40–48.

 

　　9. Xiao-Wei Chen, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang. Controlled volatile release of structured emulsions based on phytosterols crystallization. Food Hydrocolloids, 2016, 56, 170–179.

 

　　10. Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocolloids, 2016, 61, 747–755.

 

　　11. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jin-Mei Wang, Li-Juan Wang. Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers. Food Hydrocolloids, 2016, 52, 317–328.

 

　　12. Jian Guo, Qian Zhou, Yong-Chuang Liu, Xiao-Quan Yang, Jin-Mei Wang, Shou-Wei Yin, Jun-Ru Qi. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties. Food Hydrocolloids, 2016, 58, 324–334.

 

　　13. Ya-Qiong Hu, Shou-Wei Yin, Jian-Hua Zhu, Jun-Ru Qi, Jian Guo, Lei-Yan Wu, Chuan-He Tang, Xiao-Quan Yang. Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles. Food Hydrocolloids, 2016, 61, 300-310.

 

　　14. Li-Juan Wang, Shou-Wei Yin, Lei-Yan Wu, Jun-Ru Qi, Jian Guo, Xiao-Quan Yang. Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs). Food Chemistry, 2016, 213, 462–469.

 

　　15. Jing-Yi Weng, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Qian-Ru Liu, Jian-Hua Zhu, Xiao-Quan Yang. Fractionation and characterization of soy β-conglycinin–dextran conjugates via macromolecular crowding environment and dry heating. Food Chemistry, 2016, 196, 1264-1271.

 

　　16. Xiao-Wei Chen, Shi-Yao Fu, Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives. Food Chemistry, 2016, 211, 836–844.

 

　　17. Wei Lu, Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. Journal of Food Engineering, 2016, 169, 250–258.

 

　　18. Qian-Ru Liu, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Meng Cheng, Jing Cao, Jing-Yi Weng, Xiao-Quan Yang. The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes. Food Research International, In press.

 

　　19. Yuan Zou, Yan-Qiong Chen, Meng-Ping Wang, Jin-Mei Wang, Xiao-Quan Yang. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. International Journal of Food Science and Technology, 2016, DOI: 10.1111/ijfs.13212.

 

　　20. Jun-Jie Hou, Xiao-Quan Yang, Shi-Rao Fu, Meng-Ping Wang, Fan Xiao. Preparation of double-network tofu with mechanical and sensory toughness. International Journal of Food Science and Technology, 2016, 51, 962–969.

 

　　21. Yuan Lin, Yong-Hui Wang, Xiao-Quan Yang, Jian Guo, Jin-Mei Wang. Corn protein hydrolysate as a novel nano-vehicle: enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3. LWT-Food Science and Technology, 2016, 72, 510–517.

 

　　22. Chun Liu, Fen-Fen Cheng, Xiao Liu, Hong-Yu Ma, Xiao-Quan Yang. Improved extraction of disulphide-rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase. International Journal of Food Science and Technology, 2016, 51, 1509–1515.

 

　　23. Xiu-Ting He, De-Bao Yuan, Jin-Mei Wang, Xiao-Quan Yang. Thermal aggregation behaviour of soy protein:characteristics of di?erent polypeptides and sub-units. Journal of the Science of Food and Agriculture, 2016, 96, 1121–1131.

 

　　24. Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi, Jun-Jie Hou. Subcritical water induced complexation of soy protein and rutin: improved interfacial properties and emulsion stability. Journal of Food Science, DOI: 10.1111/1750-3841.13403.

 

　　25. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels. Journal of the Science of Food and Agriculture, 2016, 96, 4449–4456.

 

　　26. Chun Liu, Fen-Fen Cheng, Jin-Mei Wang, Zhi-Li Wan, Ying-En Sun, Xiao-Quan Yang. Preparation and characterisation of surface-active pectin from soya hulls by phosphate-assisted subcritical water combined with ultrasonic treatment. International Journal of Food Science and Technology, 2016, 51, 61–68.

 

　　27. Yong-Hui Wang, Yang Yuan, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, Yuan Lin. Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles. Journal of Food Science and Technology, 2016, DOI:10.1007/s13197-016-2257-1.

 

　　28. Juan Yang, Na-Na Wu, Jie Peng, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin, Jin-Mei Wang. Prevention of retinoic acid-induced osteoporosis in mice by isoflavone-enriched soy protein. Journal of the Science of Food and Agriculture, 2016, 96, 331–338.

 

　　29. Yuan Zou, Jian Guo, Shou-Wei Yin, Jin-Mei Wang, Xiao-Quan Yang. Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles. Journal of Agricultural and Food Chemistry, 2015, 63, 7405-7414.

 

　　30. Li-Juan Wang, Ya-Qiong Hu, Shou-Wei Yin, Xiao-Quan Yang, Fu-Rao Lai, Si-Qi Wang. Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). Journal of Agricultural and Food Chemistry, 2015, 63, 2514-2524.

 

　　31. Ji-Lu Feng, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Jing-Yi Weng, Xiao-Quan Yang. Fabrication and characterization of stable soy β-conglycinin-dextran core-shell nanogels prepared via a self-sssembly approach at the isoelectric point. Journal of Agricultural and Food Chemistry, 2015, 63, 6075-6083.

 

　　32. Zhi-Li Wan, Jian Guo, Xiao-Quan Yang. Plant protein-based delivery systems for bioactive ingredients in foods. Food & Function, 2015, 6, 2876-2889.

 

　　33. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiu-Ting He, Yang Yuan, Shou-Wei Yin, Xiao-Quan Yang. Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure. Food Hydrocolloids, 2015, 50, 94-101.

 

　　34. Yong-Hui Wang, Jin-Mei Wang, Xiao-Quan Yang, Jian Guo, Yuan Lin. Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin. Food & Function, 2015, 6, 2636-2645.

 

　　35. Juan Yang, Zhi-Ning Bao, Na-Na Wu, Xiao-Quan Yang, Wei-Feng Lin, Zhong Chen, Jin-Mei Wang, Jian Guo. Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment. International Journal of Food Science and Technology, 2015, 50, 1331-1337.

 

　　36. Jian Guo, Lei Hu, Xiao-Quan Yang, Shu-Juan Yu, Yong-Chuang Liu, Yu-Cong Jin. Influence of soy protein isolate prepared by phosphate-assisted hydrothermal cooking on the gelation of myofibrillar protein. Journal of the American Oil Chemists? Society, 2015, 92, 523-531.

　　获奖

 

　　1. 营养代餐食品设计创制关键技术及产业化应用，2015年，国家科学技术进步奖二等奖，第二完成人

 

　　2. 稻米深加工高效转化与副产物综合利用，2011年，国家科学技术进步奖二等奖，第二完成人

 

　　3. 南方谷物方便食品专用配料制备及品质改良关键技术研发，2014年，广东省科学技术奖一等奖，第二完成人

 

　　4. 南方传统粮油食品品质改良关键技术与新产品研发，2013年，中华农业科技奖一等奖，第三完成人

 

　　5. 山东省科技进步二等奖，2011年，第三完成人

 

　　6. 美国油脂化学学会ADM优秀论文奖，2011年