閻佳楠

       副教授（校聘）

個人簡介：

       2023年5月-至今，伟德官网下app官方网站，教師/講師（校聘副教授）

       2022年4月-2023年4月，新加坡國立大學理學院，食品科學與工程，聯合培養

       2016年9月-2022年6月，伟德官网下app官方网站，食品科學與工程，博士

       2012年9月-2016年6月，伟德官网下app官方网站，食品科學與工程，學士

社會兼職：

       中國食品科學技術學會會員

研究方向：

       食品膠體科學與工程食品

主要成果：

       主持國家重點研發計劃項目子課題1項、橫向課題2項目，參與國家重點研發計劃、國家自然科學基金區域創新發展聯合基金等縱向項目8項。以第一作者發表學術論文16篇（SCI論文15篇）。在國内外學術交流會議上作口頭彙報9次，作為主要發明人，授權中國發明專利8項。

主要代表論文：

       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.

       15 Yan, J. N., Wang, Y. Q., Li, L., Zhang, Z. J., Gao, L. Y., Lai, B., Wang, C., Zhang, L. C., Wu, H. T. (2024). Scallop hydrolysates/κ-carrageenan hydrogels improve the alleviating effect of curcumin on DSS-induced colitis.Journal of Functional Foods, 112,106000.

       16 Yan, J. N., Zhang, Z. J., Zheng, J., Li, Lin., Wang, Ce., Lai, Bin., Wu, H. T. (2024). The antifatigue effect of scallop male gonad powdersviaalleviating oxidative stress and modulating inflammatory cytokines in mice.Food Bioscience, 59, 104259.