科研 成果 |
近五年主持科研项目概括: 隋晓楠,教授,博士/硕士生导师,国家优秀青年基金获得者,中国科协“青年人才托举”人才,“龙江学者”青年学者,粮食工程系副主任。毕业于新加坡国立大学(NUS)获博士学位,经人才引进就职于887700葡京线路检测,2016年评为副教授(破格),2018年评为教授(破格)。作为主要发起人筹办美国油脂化学家协会(AOCS)中国分会(China Section),并担任分会秘书长(Secretory General)。主要从事大豆蛋白质高值化加工与利用、食品功能因子研发等领域科研与教学工作,先后入选中国科协“青年人才托举工程”、教育部“霍英东青年教师基金”、黑龙江省“龙江学者”、黑龙江省“头雁计划”、黑龙江省“青年创新人才”,葡京线路检测中心网址“青年才俊”及“学术骨干”等;主持/参与国家重点研发计划、国家自然科学基金“重点项目”、“面上项目”和“青年基金”、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”客座主编等。 代表性著作、论文概括: 在国际TOP期刊ACS Sustainable Chemistry & Engineering、Journal of Agricultural and Food Chemistry、Food Hydrocolloid、Food Chemistry、Food & Function等,发表SCI论文30余篇(第一或通讯),最高影响因子10.5,总影响因子124。发表EI论文30余篇,封面文章2篇,总引用800余次,h-index 16。其中2019年受《中国食品学报》“青年论坛”约稿发表有关大豆蛋白质研究综述论文。出版英文独著1部(Springer出版),参编英文专著2部(Elsevier和Wiley出版),编写中文专著2部。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。参加国际学术会议并做报告近20次,连续两次担任国际学术会议会场主席(美国油脂化学家协会2018年年会PCP 2b会场: Current Trends in New and Minor Proteins, New Methods and New Uses,美国;2019年年会PCP 3b会场: Biotransformation of Proteins,美国)。 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].Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Jiang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui* (2020). The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, Food Hydrocolloids, 100: 105418. [2]. Mengnan Ju, Gang Zhu, Guo Huang, Xinchun Shen, Yan Zhang, Lianzhou Jiang, Xiaonan Sui* (2020). A novel Pickering emulsion produced using soy protein-anthocyanin complex nanoparticles, Food Hydrocolloids, 99, 105329. [3]. Jian Ding, Zejian Xu, Baokun Qi, Zongzhong Liu, Liangli Yu, Yan Zhang, Lianzhou Jiang, Xiaonan Sui* (2020). Thermally treated soybean oleosomes: the changes in their stability and associated proteins, International Journal of Food Science and Technology, 55(1): 229-238. [4]. Zejian Xu, Nairong Hao, Lianwei Li, Yan Zhang, Liangli Yu, Lianzhou Jiang, Xiaonan Sui* (2019). Valorization of soy whey wastewater: how epigallocatechin-3-gallate regulates protein precipitation, ACS Sustainable Chemistry & Engineering, 7(18): 15504-15513.(封面文章) [5]. Qiaozhi Zhang, Xiaohong Tong, Yang Li*, Huan Wang, Zhongjiang Wang, Baokun Qi, Xiaonan Sui*, and Lianzhou Jiang (2019) Purification and characterization of antioxidant peptides from Alcalase-hydrolyzed soybean (Glycinemax L.) hydrolysate and their cytoprotective effects in human intestinal Caco-2 cells, Journal of Agricultural and Food Chemistry, 67: 5772-5781. [6]. Jian Ding, Zejian Xu, Baokun Qi, Shouqi Cui, Tong Wang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui* (2019). Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: an in vitro digestibility study. Food Hydrocolloids, 94: 519-527. [7]. Qiaozhi Zhang, Yang Li, Zhongjiang Wang, Baokun Qi, Xiaonan Sui*, Lianzhou Jiang (2019). Recovery of high value-added protein from enzyme-assisted aqueous extraction (EAE) of soybeans by dead-end ultrafiltration, Food Science & Nutrition, 7: 858-868. [8]. Lianzhou Jiang, Yingjie Liu, Liang Li, Baokun Qi, Mengnan Ju, Yue Xu, Yan Zhang, Xiaonan Sui* (2019). Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate. Food Research International, 120, 603-609. [9]. Jian Ding, Zejian Xu, Baokun Qi, Lianzhou Jiang, Xiaonan Sui* (2018). Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate. Food & Function, 9: 6146-6154.(封面文章) [10]. Qiaozhi Zhang, Xiaohong Tong, Baokun Qi, Zhongjiang Wang, Yang Li, Xiaonan Sui*, Lianzhou Jiang (2018). Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport. Journal of Functional Foods, 42: 298-305. [11]. Yan Zhang, Si Chen, Baokun Qi, Xiaonan Sui*, Lianzhou Jiang (2018). Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structures and in vitro digestibility, Food Research International, 106: 619-625. [12]. Longkun Wu, Limin Wang, Baokun Qi, Xiaonan Zhang, Fusheng Chen, Yang Li, Xiaonan Sui*, Lianzhou Jiang (2018). 3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder, Food Chemistry, 249: 16-21. [13]. Xiaonan Sui, Hongbo Sun, Baokun Qi, Min Zhang, Yang Li, Lianzhou Jiang (2018), Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions, Food Chemistry, 245: 871-878. [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. (青年论坛约稿文章) [17]. 齐宝坤,赵城彬,李杨,隋晓楠,王欢,江连洲.绿豆分离蛋白-葡聚糖接枝物的乳化性质研究[J].中国食品学报,2018,18(10):69-76. [18]. 刘英杰,蒋悦,黄国,王宁,刘春峰,王天雪,李婧,刘贵辰,隋晓楠,江连洲.花青素共价交联大豆蛋白对其结构及营养吸收特性的影响[J].食品科学,2019,40(12):1-8. [19]. 刘英杰,隋晓楠,黄国,赵思明,徐悦,刘贵辰,孙红波,齐宝坤,江连洲.花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响[J].食品科学,2019,40(08):1-7. [20]. 江连洲,陈思,李杨,吴长玲,王中江,张巧智,齐宝坤,隋晓楠,陈复生,许振国.大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析[J].食品科学,2018,39(10):20-27. 近五年授权的专利等情况: [1]. 一种牡丹籽油的提取方法,ZL201510683679.3,2020.01.07 [2]. 一种利用水酶法水解液、残渣发酵生产酒精的方法,ZL201611106168.6,2019.07.19 [3]. 一种高钙低粘度大豆蛋白的制备方法,ZL201510593699.1,2019.03.26 [4]. 一种蛋白质-淀粉复合崩解剂的制备方法,ZL201510769224.3,2018.12.04 [5]. 一种水酶法提取大豆油复合破乳的方法,ZL201510299595.X,2018.08.17 [6]. 一种改性磷脂-大豆蛋白复合乳液的制备方法,ZL201510423003.0,2018.08.17 [7]. 一种高稳定性大豆蛋白乳液的制备方法,ZL201510423223.3,2018.07.17 [8]. 一种新型可食用复合膜的制备方法,ZL201510769175.3,2018.03.23 |