科研 成果 |
2004年以来，一直从事粮食、油脂及植物蛋白方向的研究工作。近5年来，先后入选为国家高层次人才特殊支持计划科技创新领军人才；国家高层次人才特殊支持计划青年拔尖人才以及国家科技部中青年科技创新领军人才；并先后主持及参与国家级项目/课题12项（其中包括主持“十四五”国家重点研发专项1项，农业部现代农业岗位体系科学家项目1项，“十三五”国家重点研发专项1项，主持国自然科学基金面上项目1项，主持国家自然科学基金青年科学基金项目2项，主持863二级课题1项，霍英东教育基金青年教师基金1项等），主持省部级项目/课题8项（其中包括主持中央支持地方高校改革发展资金人才培养项目1项，“科技助力经济2020”重点专项1项，黑龙江省重大科技攻关项目1项，黑龙江省属科校央持省属本科高校中央支持地方高校改革发展资金（高水平人才项目）1项，黑龙江省杰出青年基金项目1项，黑龙江省青年科学基金项目1项，黑龙江省现代农业产业技术协同创新体系岗位专家1项，黑龙江博士后科研启动金项目1项，黑龙江省普通本科高等学校青年创新人才培养计划项目1项等），厅局级项目/课题2项；公开发表论文200余篇，其中SCI/EI检索论文132/163篇，SCI/EI第一/通讯123/85篇；作为通讯作者发表ESI高被引论文5篇（引用次数位于Agricultural Sciences学术领域同一出版年最优秀论文的前1%）；文章被引量2967次，H指数为25；已获得授权专利58项,第一发明人26项、第二发明人29项，申请国际专利1项，技术转让发明专利14项。 高被引： 1. Shizhang Yan, Jingwen Xu, Shuang Zhang**, Yang Li*. Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate [J]. LWT, 2021, 142: 110881.. 2. Li Yang*, Rokayya Sami*, Jia Fuguo, Nie Xin, Xu Jingwen, Elhakem Abeer, Almatrafi Manal, Benajiba Nada, Helal Mahmoud.(2021).Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films.Scientific Reports, 2021, 11(1): 1-10. 3. Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang, YangLi*. Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH [J]. Food Hydrocolloids, 2021, 113: 106391. 4. Sui Xiaonan, Bi Shuang, Qi Baokun, Wang Zhongjiang, Zhang Min, Li Yang*, Jiang Lianzhou*. Impact of Ultrasonic Treatment on an Emulsion System Stabilized with Soybean Protein Isolate and Lecithin: Its Emulsifying Property and Emulsion Stability [J]. Food Hydrocolloids, 2017, 63: 727-734. 5. Jiang Lianzhou, Wang Jing, Li Yang*, Wang Zhongjiang*, Liang Jing, Wang Rui, Chen Yong, Ma Wenjun, Qi Baokun, Zhang Min. Effects of Ultrasound on the Structure and Physical Properties of Black Bean Protein Isolates [J]. Food Research International, 2014, 62: 595-601. 封面文章： 1. Yang Li, Diqiong Wang, Shuang Zhang, Mingming Zhong, Chengbin Zhao, Fengying Xie and Baokun Qi. Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion[J]. Food & Function, 2020. 10分以上SCI： 1. Yi Liao, Yufan Sun, Xinhui Peng, Baokun Qi*, Yang Li. Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid CO-oxidation characteristics of oil body emulsions[J]. Food Hydrocolloids, 2023, 135: 108230. 2. Lijia Li, Meng Zhang, Xumei Feng, Haodong Yang, Meili Shao, Yuyang Huang, Yang Li*., Fei Teng*. Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/0/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics[J]. Food Hydrocolloids, 2023, 136: 108257. 3. Shizhang Yan, Jingwen Xu, Shuang Zhang, Huaping Zhu, Baokun Qi, Yang Li*. Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion[J]. Food Hydrocolloids, 2022, 130: 107720. 4. Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, Marwa Yagoub Farag Koko, Shuang Zhang*, Yang Li*. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives [J].Food Hydrocolloids, 2022, 124: 107239. 5. Guannan Liu, Miao Hu, Xiaoqian Du, Baokun Qi, Keyang Lu, Shijiao Zhou, Fengying Xie*, Yang Li*. Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions [J].Food Hydrocolloids, 2021, 124: 107309. 6. Yufan Sun, Mingming Zhong, Lichun Wu, Qi Wang, Yang Li*, Baokun Qi*.Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies [J]. Food Hydrocolloids, 2021, 124:107292. 7. Changling Wu, David Julian McClements, Mingyu He, Li Zheng, Tian Tian, Fei Teng, Yang Li. Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments [J]. Carbohydrate Polymers, 2021, 255: 117364. 8. Muhoza Bertrand, Qi Baokun, Harindintwali Jean Damascene, Koko Marwa Yagoub Farag,Zhang Shuang*, Li Yang*. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications [J]. Critical reviews in food science and nutrition, 2021: 1-23. 9. Yijia Jia, Shengbao Cai, Bertrand Muhoza, Baokun Qi*, Yang Li*. Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activityrelationship and characterization methods [J]. Critical Reviews in Food Science and Nutrition, 2021.1989659. 10. Mingming Zhong, Fengying Xie, Shuang Zhang, Yufan Sun, Baokun Qi*, Yang Li*. Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel [J]. Food Hydrocolloids, 2020:105891. 11. Yan Zhou, Fei Teng, Tian Tian, Rokayya Sami, Changling Wu, Ying Zhu, Li Zheng, Lianzhou Jiang, Zhongjiang Wang, Yang Li*. The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions [J]. Food Hydrocolloids, 2020: 105818. 12. Ying Zhu, Shaoyu Fu, Changling Wu, Baokun Qi, Fei Teng, Zhongjiang Wang*, Yang Li*, Lianzhou Jiang*. The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties [J]. Food Hydrocolloids, 2020, 103: 105709. 13. Zengwang Guo, Fei Teng, Zhaoxian Huang, Bo Lv, Xiqiao Lv, Olga Babich, WenhuaYu, Yang Li, Zhongjiang Wang*, Lianzhou Jiang*. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs [J]. Food Hydrocolloids, 2020: 105752. 14. Miao Hu, Feng ying Xie, Shuang Zhang, Yang Li*, BaokunQi*. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions [J]. Food Hydrocolloids, 2020, 101: 105575. 15. Yang Li, Mingda Li, Yuman Qi, Li Zheng, Changling Wu, Zhongjiang Wang, Fei Teng. Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine [J]. Food Hydrocolloids. 2019. 16. Yang Li, Baohua Liu, Lianzhou Jiang, Joe M. 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Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions[J]. Food Research International, 2022, 162：112066. 4. Yi Liao, Yufan Sun, Zhenxiao Wang, Mingming Zhong, Runnan Li, Shizhang Yan, Baokun Qi*, Yang Li*. Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions[J]. Food Chemistry: X, 2022, 16:100509. 5. Mengjie Geng, Xumei Feng, Haodong Yang, Xixi Wu, Lijia Li, Yang Li*, Fei Teng*. Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment[J]. Ultrasonics Sonochemistry, 2022, 90: 106172. 6. Lichun Wu, Qiang Yue, Mengxue Kang, Mingming Zhong, Baokun Qi, Yang Li*. Stabilization of soybean and peanut oil bodies using apple pectin under acidic conditions[J]. 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Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics [J]. Food Chemistry, 2022, 380: 132212. 11. Shijiao Zhou, Lu Han, Keyang Lu, Baokun Qi, Xiaoqian Du, Guannan Liu, Yuqing Tang, Shuang Zhang*, Yang Li*. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions[J]. Food Chemistry, 2022, 384: 132486. 12. Shizhang Yan, Jingwen Xu, Guannan Liu, Xiaoqian Du, Miao Hu, Shuang Zhang, Lianzhou Jiang, Huaping Zhu, Baokun Qi, YangLi*. Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion[J]. Food Chemistry, 2022, 387: 132891. 13. Xinyue Yan, Yijia Jia, Hui Man, Shiyan Sun, Yuyang Huang, Baokun Qi*, Yang Li*. Tracking the driving forces for the unfolding and folding of kidney bean protein isolates: Revealing mechanisms of dynamic changes in structure and function[J]. Food Chemistry, 2022, 402: 134230. 14. Yijia Jia, Xinyue Yan, Yuyang Huang, Huaping Zhu, Baokun Qi*, Yang Li*. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins[J]. Food Chemistry, 2022, 396:133685. 15. Lu Han, Keyang Lu, Shijiao Zhou, Baokun Qi*, Yang Li*. Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers [J]. Food Chemistry, 2022, 369:130918. 16. Miao Hu, Guannan Liu, Wei Zhang, Xiaoqian Du, Baokun Qi*, Yang Li*. Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors[J]. Food Chemistry, 2022, 373: 131427. 17. Yufan Sun, Mingming Zhong, Lichun Wu, Yuyang Huang, Yang Li*, Baokun Qi*. Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin [J]. Food Chemistry, 2022, 372:131238. 18. Xiaoqian Du, Miao Hu, Guannan Liu, Baokun Qi, Shijiao Zhou, Keyang Lu, Fengying Xie, Xiuqing Zhu*, Yang Li*. Development and evaluation of delivery systems for quercetin: Acomparativestudy between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel [J]. Journal of Food Engineering, 2022, 314:110784. 19. Yijia Jia, Yishan Fu, Hui Man, Xinyue Yan, Yuyang Huang, Shiyan Sun, Baokun Qi*, Yang Li*. Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins[J]. Food Research International, 2022, 161:111784. 20. Lu Han, Xiao Peng, Shijiao Zhou, Yuyang Huang, Shuang Zhang*, Yang Li*. 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Journal of Zhejiang University-SCIENCE B, 2016, 17(11): 882-891. 专利情况 ——发明专利（排名第一） 1. 专利名称：一种构建酸稳定抗氧化的槲皮素靶向胶体传递系统的方法，专利号：ZL202110576986.7，授权时间：2022.06.24，申请人：李杨*，胡淼，刘冠男，杜晓倩，闫世长。 2. 专利名称：一种醇溶大豆蛋白的制备方法，专利号：ZL201911260807.8，授权时间：2021.08.17，申请人：李杨*，齐宝坤，闫世长，孙禹凡，钟明明。 3. 专利名称：一种米糟高F值寡肽的制备方法，专利号：ZL201810999162.9，授权时间：2021.07.27，申请人：李杨*，张爽，谢凤英，江连洲，齐宝坤，韩璐，王欢，胡淼。 4. 专利名称：一种文冠果油的制备方法，申请号：CN201510769104.3，授权时间：2021.05.14，申请人：江连洲，李杨*，隋晓楠，王中江，齐宝坤。 5. 专利名称：一种生产大豆膳食纤维—核桃蛋白复配产品的方法，专利号：ZL201710665054.3，授权时间：2021.01.05，申请人：李杨*，江连洲，胡淼，丁俭，刘宝华。 6. 专利名称：一种高含油大豆粉末油脂的制备方法，专利号：ZL201510683701.4，授权时间：2020.08.18，申请人：江连洲，李杨*，隋晓楠，张雷，齐宝坤，王中江。 7. 专利名称：一种水酶法残渣制取水溶性膳食纤维的方法，专利号：ZL201610537542.1，授权时间：2019.11.29，申请人：江连洲，马文君，齐宝坤，李杨*，隋晓楠，王中江，王欢。 8. 专利名称：一种高钙低粘度大豆蛋白的制备方法，专利号：ZL201510593699.1，授权时间：2019.03.26，申请人：江连洲，李杨*，丁俭，隋晓楠，齐宝坤，王中江。 9. 专利名称：一种利用水酶法水解液、残渣发酵生产酒精的方法，专利号：ZL201611106168.6，授权时间：2019-07-19，申请人：江连洲，李杨*，徐靓，隋晓楠，王中江，齐宝坤，陈惠惠。 10. 专利名称：一种蛋白质-淀粉复合崩解剂的制备方法，专利号：ZL201510769224.3，授权时间：2018.12.04，申请人：李杨*，隋晓楠，邹小霜。 11. 专利名称：一种同步制取沙丁鱼油与鲜味肽的方法，专利号：ZL201510683688.2，授权时间：2018.12.04，申请人：李杨*，隋晓楠，齐宝坤，李秋慧，丁俭，王中江。 12. 专利名称：一种高稳定性大豆蛋白乳液的制备方法，专利号：ZL201510423223.3，授权时间：2018.07.17，申请人：李杨*、齐宝坤，江连洲，隋晓楠，韩天翔，王中江。 13. 专利名称：一种新型可食用复合膜的制备方法，专利号：ZL201510769175.3，授权时间：2018.03.23，申请人：李杨*、齐宝坤、董济萱、丁俭、隋晓楠、王中江。 14. 专利名称：一种改性磷脂-大豆蛋白复合乳液的制备方法，专利号：ZL201510423003.0，授权时间：2018.08.17，申请人：李杨*，隋晓楠，江连洲，齐宝坤，王中江。 15. 专利名称：一种水酶法提取大豆油复合破乳的方法，专利号：ZL201510299595.X，授权时间：2018.08.17，申请人：李杨*，江连洲，齐宝坤，丁俭，隋晓楠，王中江，马文君，赵城彬。 16. 专利名称：一种大豆油氧化程度的检测方法，专利号：ZL201510299616.8，授权时间：2017.01.04，申请人：李杨*，江连洲，隋晓楠，齐宝坤，丁俭，王中江，赵城彬。 17. 专利名称：一种从水酶法水相中同步提取大豆多肽和大豆低聚糖的方法，专利号：ZL201310592639.9，授权时间：2015.12.09，申请人：李杨*，张晓南，江连洲，隋晓楠，齐宝坤，王中江，曹亮，赵城彬。 18. 专利名称：一种高营养速溶豆乳粉的制备方法，专利号：ZL201310592727.9，授权时间：2015.09.02，申请人：李杨*，穆莹，江连洲，隋晓楠，王中江，齐宝坤，隋晓楠，冯红霞，赵城彬。 19. 专利名称：一种固态发酵超临界萃取芝麻油脂的方法，专利号：ZL201310304768.3，授权时间：2014.11.12，申请人：李杨*，江连洲，齐宝坤，隋晓楠，冯红霞，曹亮，王欢。 20. 专利名称：一种水酶法提取大豆油脂的方法，专利号：ZL201210578097.5，授权时间：2014.10.29，申请人：李杨*，江连洲，齐宝坤，王心刚，王欢。 21. 专利名称：一种水酶法同步提取大豆油脂与大豆蛋白的方法，专利号：ZL201210547101.1，授权时间：2014.07.09，申请人：李杨*，江连洲，齐宝坤，曹亮，李丹，马文君，张超然，王晶，梁婧。 22. 专利名称：一种水酶法提取大豆油脂破乳的方法，专利号：ZL201210234784.5，授权时间：2013.09.11，申请人：李杨*，江连洲，齐宝坤，王中江，隋晓楠，王胜男，冯红霞。 23. 专利名称：一种水酶法提取大豆油脂生物酶破乳的方法，专利号：ZL201210298364.3，授权时间：2013.09.11，申请人：李杨*，江连洲，齐宝坤，王中江，隋晓楠，王胜男，冯红霞。 24. 专利名称：同步提取大豆油脂和浓缩蛋白的方法，专利号：ZL201110136360.0，授权时间：2013.01.02，申请人：李杨*，江连洲，刘琪，齐宝坤，黄雨洋，王梅。 25. 专利名称：脂肪酸平衡的大豆调和油提取方法，专利号：ZL201110136386.5，申请时间：2012.09.05，申请人：李杨*，江连洲，王梅，齐宝坤，黄雨洋，刘琪。 ——实用新型专利 1. 专利名称：多种油料直接制取调和油原料混合器，专利号：ZL201120085607.6，授权时间：2011.10.19，申请人：李杨*、江连洲、黄雨洋、齐宝坤、韩宗元、隋晓楠。 ——申请国际专利 2. 专利名称：Method for Aqueous Enzymatic Extraction of Soybean Oil，申请号：14/694.133，江连洲、李杨*(第二发明人) |
