阎佳楠
副教授(校聘)
个人简介:
2023年5月-至今,大连工业大学,教师/讲师(校聘副教授)
2022年4月-2023年4月,新加坡国立大学理学院,食品科学与工程,联合培养
2016年9月-2022年6月,k1体育娱乐平台,食品科学与工程,博士
2012年9月-2016年6月,k1体育娱乐平台,食品科学与工程,学士
社会兼职:
中国食品科学技术学会会员
研究方向:
食品胶体科学与工程食品
主要成果:
参与国家重点研发计划、国家自然科学基金区域创新发展联合基金等纵向项目7项。以第一作者发表学术论文15篇(SCI论文14篇)。在国内外学术交流会议上作口头汇报6次,作为主要发明人,授权中国发明专利6项。
主要代表论文:
1.Yan,
J. N., Shang, W. H., Zhao, J., Han, J. R.,
Jin, W. G., Wang, H. T., Du, Y. N., Wu, H. T., Janaswamy, S., Xiong, Y. L.,
& Zhu, B. W. (2019). Gelation and microstructural properties of protein
hydrolysates from trypsin-treated male gonad of scallop (Patinopecten
yessoensis) modified by
kappa-Carrageenan/K+.Food
Hydrocolloids, 91, 182-189.
2.Yan,
J. N., Han, J. R., Jiang, X. Y., Shang, W.
H., Jin, W. G., Du, Y. N., & Wu, H. T. (2019). Involvement of DNA in gel formation
of scallop (Patinopecten yessoensis)
male gonad hydrolysates and corresponding hybrid gel with kappa-carrageenan.Journal of Agricultural and Food Chemistry,
67(28), 7935-7941.
3.Yan,
J. N., Wang, Y. Q., Jiang, X. Y., Han, J. R.,
Du, Y. N., Pan, J. F., & Wu, H. T. (2021). Effect of pH and mixing ratio on
interpolymer complexation of scallop (Patinopecten
yessoensis) male gonad hydrolysates
and kappa-carrageenan.Food Chemistry,
336, 127687.
4.Yan,
J. N., Du, Y. N., Jiang, X. Y., Xu, S. Q.,
& Wu, H. T. (2022). Curcumin-loaded composite hydrogel based on scallop (Patinopecten
yessoensis) male gonad hydrolysates
and kappa-carrageenan: Characterization andin
vitrodigestibility.Food Hydrocolloids, 125,107398.
5.Yan,
J. N., Jiang, X. Y., Li, L., Sun, W., Lai,
B., & Wu, H. T. (2023). Storage stability of scallop (Patinopecten
yessoensis) male gonad
hydrolysates/kappa-carrageenan
composite hydrogels embeded curcumin.Food
Hydrocolloids, 136, 108228.
6.Yan,
J. N., Wang, Y. Q., Zhang, Z. J., Du, Y. N.,
& Wu, H. T. (2024). Improving the physicochemical stability and release
properties of curcumin usingκ-carrageenan/scallop
hydrolysates hydrogel beads.Food Chemistry,
434, 137471.
7.Yan,
J. N., Cui, X. F., Jiang, X. Y., Li, L.,
Sun, W., & Wu, H. T. (2022). Complex characterization and formation
mechanism of scallop (Patinopecten
yessoensis) protein hydrolysates/kappa-carrageenan/konjac
gum composite gels.Journal of Food
Science, 87(7), 2953-2964.
8.Yan, J.N., Han, Y. T., Liu, X.
Y., Du, Y.
N., & Wu,
H. T. (2022). Influence of calcium and potassium ions on the rheological
properties and network formation of hybrid gels constructed with
iota-carrageenan and Ala-Lys dipeptide.European Polymer Journal, 177, 111470.
9.Yan,
J. N., Nie, B., Zhang, Z. J., Gao, L. Y.,
Lai, B., Wang, C., Zhang, L. C., & Wu, H. T. (2023). Monovalent Salt and
pH-Stimulated Gelation of Scallop (Patinopecten
yessoensis) Male Gonad
Hydrolysates/κ-Carrageenan.
Foods, 12(19), 3598.
10.Yan,
J. N., Du, Y. N., Jiang, X. Y., Han, J. R.,
Pan, J. F., & Wu, H. T. (2021). Intermolecular interaction in the hybrid
gel of scallop (Patinopecten yessoensis)
male gonad hydrolysates and kappa-carrageenan.Journal of Food Science, 86(3), 792-802.
11.Yan,
J. N., Xue, S., Du, Y. N., Wang, Y. Q.,
Xu, S. Q., & Wu, H. T. (2022). Influence of pH and blend ratios on the
complex coacervation and synergistic enhancement in composite hydrogels from
scallop (Patinopecten yessoensis)
protein hydrolysates andκ-carrageenan/xanthan
gum.LWT-Food Science & Technology, 154, 112745.
12.Yan,
J. N., Guo, X. K., Tang, Y., Li, A. T.,
Zhu, Z. M., Chai, X. Q., Duan, X. H., & Wu, H. T. (2019). Contribution of
Cathepsin L to autolysis of sea cucumberStichopus
japonicusIntestines.Journal of Aquatic Food Product Technology,
28(2), 233-240.
13.Yan,
J. N., Nie, B., Jiang, X. Y., Han, J. R.,
Du, Y. N., & Wu, H. T. (2020). Complex coacervation of scallop (Patinopecten
yessoensis) male gonad hydrolysates
and kappa-carrageenan: Effect of NaCl and KCl.Food Research International, 137.
14.Yan,
J. N., Zhang, M., Zhao, J., Tang, Y., Han,
J. R., Du, Y. N., Jiang, H., Jin, W. G., Wu, H. T., & Zhu, B. W. (2019).
Gel properties of protein hydrolysates from trypsin-treated male gonad of
scallop (Patinopecten yessoensis).Food Hydrocolloids, 90, 452-461.