科研 成果 |
近五年主持科研项目概括: 隋晓楠,教授,博士生导师,系副主任,毕业于新加坡国立大学(NUS)获博士学位。国家自然科学“优秀青年基金”获得者(2020)、国家人社部“高层次留学人才”回国资助获得者(2020)、国家教育部“霍英东青年教师”基金获得者(2020)、入选中国科协“青年人才托举”工程(2018)、黑龙江省青年“龙江学者”(2019)和黑龙江省“头雁计划”成员(2019)。 从教以来,以大豆蛋白质为研究对象,围绕蛋白质构效解析、品质调控等关键研究问题,在改善大豆蛋白工程特性、增强营养与生理等功能特性方面取得一定的进展,为实现大豆蛋白质绿色加工和高值化利用提供重要的理论依据和技术支撑。先后主持/参与包括国家自然科学基金“优秀青年项目”、“重点项目”、“面上项目”和“青年基金”、美国GFI研究基金、国家重点研发计划、中国博士后面上“一等资助”和“特别资助”、黑龙江省博后面上“一等资助”和“特别资助”、黑龙江省青年创新人才培养计划、黑龙江省留学回国人员择优资助和黑龙江省留学归国人员科学基金等科研项目;担任国际SCI期刊Journal of Food Biochemistry、Molecules编委、Journal of the American Oil Chemists’Society首次中国特刊“植物蛋白新兴加工技术”、Journal of Texture Studies客座主编等。 代表性著作、论文概括: 研究成果以第一或通讯作者在Annu. Rev. Food Sci. Tech.(IF=13.635)、Trends Food Sci. Technol.(IF=12.563)、Food Hydrocolloids.(IF=9.147)、ACS Sustain. Chem. Eng.(IF= 8.198)、FoodChemistry.(IF=7.514)、J. Agric. Food Chem.(IF=5.279)等国际Top期刊上发表论文40余篇,总影响因子228.17,ESI热点论文1篇,高被引论文3篇,出版英文独著1部,英文专著2部;发表EI论文35余篇,总引用达1600余次。部分研究内容受美国有线电视新闻网CNN、新加坡联合早报、新加坡国立大学官方主页等媒体报道,相关成果已在山东禹王、无限极、冰泉多多等企业实现了产业化应用,取得了良好的经济和社会效益。 代表性著作 [1].英文独著,Impact of Food Processing on Anthocyanins,德国Springer施普林格出版集团; [2].英文专著,Anthocyanins in Food, Encyclopedia of Food Chemistry, Elsevier出版集团; [3]. 英文专著,Grain and Grain Products Safety, Food Safety in China: Science, Technology, Wiley出版集团; [4].副主编,植物蛋白工艺学(第二版),科学出版社; [5].副主编,传统豆制品加工工艺学,中国林业出版社。 代表性论文 [1].Sui, Xiaonan; Zhang, Tianyi; Jiang, Lianzhou. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies[J]. Annual Review of Food Science and Technology, 2021, 12: 119-147. [2]. Zhang, Tianyi; Dou, Wei; Zhang, Xin; Zhao, Yu; Zhang, Yan; Jiang, Lianzhou;Sui, Xiaonan*. The development history and recent updates on soy protein-based meat alternatives[J]. Trends in Food Science & Technology, 2021, 109: 702-710. [3]. Zhang, Yan; Zhang, Tianyi; Liang, Yan; Jiang, Lianzhou*;Sui, Xiaonan*. Dietary bioactive lipids: a review on absorption, metabolism, and health properties[J]. Journal of Agricultural and Food Chemistry, 2021, 69(32): 8929-8943. [4]. Ding, Jian; Dong, Yabo; Huang, Guo; Zhang, Yan; Jiang, Lianzhou;Sui, Xiaonan*. Fabrication and characterization ofβ-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes[J]. Food & Function, 2021, 12(21): 10875-10886. [5]. Dong, Yabo; Lan, Tian; Huang, Guo; Jiang, Lianzhou; Zhang, Yan*;Sui, Xiaonan*. Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer[J]. LWT, 2021, 152: 112385. [6]. Wen, Jiayu#; Zhang, Yan#; Jin, Hainan;Sui, Xiaonan*; Jiang, Lianzhou*. Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles[J]. Journal of Agricultural and Food Chemistry, 2020, 68(36): 9796-9803. [7]. Dong, Yabo; Lan, Tian; Wang, Xin; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan*. Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores[J]. Food Hydrocolloids, 2020, 107: 105953. [8]. Tian, Ran; Feng, Junran; Huang, Guo; Tian, Bo; Zhang, Yan; Jiang, Lianzhou;Sui, Xiaonan*. Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates[J]. Ultrasonics Sonochemistry, 2020, 68: 105202. [9]. Lan, Tian; Dong, Yabo; Zheng, Miao; Jiang, Lianzhou; Zhang, Yan*;Sui, Xiaonan*. Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization[J]. LWT, 2020, 134: 109990. [10].Ding, Jian; Wen, Jiayu; Wang, Jiayue; Tian, Ran; Yu, Liangli; Jiang, Lianzhou*; Zhang, Yan*;Sui, Xiaonan*. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, Food Hydrocolloids, 2019, 100:105418. [11].Ju, Mengnan; Zhu, Gang; Huang, Guo; Shen, Xinchun; Zhang, Yan*; Jiang, Lianzhou*;Sui, Xiaonan*. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles, Food Hydrocolloids,2019, 99, 105329. [12].Xu, Zejian; Hao, Nairong; Li, Lianwei; Zhang, Yan; Yu, Liangli; Jiang, Lianzhou*;Sui, Xiaonan*. Valorization of Soy Whey Wastewater: How Epigallocatechin-3-gallate Regulates Protein Precipitation. ACS Sustainable Chemistry & Engineering, 2019, 7(18): 15504-15513. [13].江连洲, 张鑫, 窦薇, 隋晓楠. 植物基肉制品研究进展与未来挑战[J]. 中国食品学报, 2020, 20(08):1-10. [14].鞠梦楠, 祝钢, 陈红宇, 兰天, 董亚博, 温家煜, 江连洲, 隋晓楠*. 大豆球蛋白-花青素Pickering乳液性质[J]. 食品科学, 2020, 41(02):1-7. [15].鞠梦楠,祝钢,刘英杰,董亚博,兰天,江连洲,隋晓楠*. 大豆分离蛋白-花青素共价复合物制备纳米颗粒及其Pickering乳液特性分析[J].食品科学, 2019,40(20): 8-13. [16].隋晓楠,黄国,刘贵辰. 大豆蛋白质-植物多酚互作的研究进展[J].中国食品学报, 2019, 19(07): 1-10. [17].李杨,邹晓霜,李佳妮,李红,齐宝坤,王中江,江连洲,隋晓楠*. 花青素对大豆分离蛋白结构影响及其复合物抗炎能力[J].食品科学,2018,39(20): 7-12. [18].江连洲,李佳妮,邹晓霜,胡淼,贾子璇,王中江,齐宝坤,李杨,隋晓楠*.花青素对大豆蛋白体外胃消化结构的影响[J].食品科学,2018,39(20): 34-42. |