食品膠體與軟物質(zhì)團(tuán)隊(duì)

一、團(tuán)隊(duì)名稱

食品膠體與軟物質(zhì)團(tuán)隊(duì)

二、團(tuán)隊(duì)組成

負(fù)責(zé)人：楊楠(博士、教授、博士生導(dǎo)師)

成員：西成勝好(博士、教授)、張艷（博士、副教授）、孫福生（博士、講師）、劉彥濤（博士、講師）

三、團(tuán)隊(duì)介紹

團(tuán)隊(duì)研究方向：聚焦食品膠體，從軟物質(zhì)科學(xué)視角、理論和方法出發(fā)，通過多學(xué)科交叉科學(xué)研究，揭示多尺度下的食品膠體結(jié)構(gòu)與人體生理學(xué)界面作用機(jī)制和控制原則，實(shí)現(xiàn)軟物質(zhì)科學(xué)與食品營(yíng)養(yǎng)、人類健康等研究領(lǐng)域的交叉。

主要研究?jī)?nèi)容：食品親水膠體的開發(fā)、改性、與功能化；食品復(fù)雜膠體體系軟物質(zhì)物理；食品膠體微觀結(jié)構(gòu)、力學(xué)等性質(zhì)調(diào)控與營(yíng)養(yǎng)物質(zhì)遞送、界面穩(wěn)定等功能性關(guān)聯(lián)；食品口腔加工特性及其感官、營(yíng)養(yǎng)消化、吸收特性等。

團(tuán)隊(duì)近5年承擔(dān)國(guó)家、省部級(jí)項(xiàng)目10余項(xiàng)，其中國(guó)家自然科學(xué)基金項(xiàng)目4項(xiàng)，近三年研究項(xiàng)目經(jīng)費(fèi)近300萬元，發(fā)表SCI文章40余篇，授權(quán)發(fā)明專利2項(xiàng)，獲湖北省自然科學(xué)二等獎(jiǎng)1項(xiàng)、三等獎(jiǎng)1項(xiàng)。

四、科研成果

（1）代表性的科研項(xiàng)目：

國(guó)家自然科學(xué)基金面上項(xiàng)目，基于原子力顯微鏡的天然油脂體力學(xué)性質(zhì)研究；

國(guó)家自然科學(xué)基金青年基金，線性及非線性界面流變學(xué)與微凝膠乳液穩(wěn)定性關(guān)聯(lián)機(jī)制；

國(guó)家自然科學(xué)基金青年基金，典型食品乳液的微觀流變學(xué)研究；

國(guó)家自然科學(xué)基金青年基金，高選擇性硫化氫微電極在評(píng)估結(jié)直腸癌進(jìn)展中的應(yīng)用;

中國(guó)博士后科學(xué)基金面上項(xiàng)目，多級(jí)碳管陣列微電極的制備及其在癌細(xì)胞檢測(cè)中的應(yīng)用國(guó)家重點(diǎn)研發(fā)計(jì)劃，典型加工工藝對(duì)油料營(yíng)養(yǎng)組分的影響及加工過程調(diào)控；

國(guó)家科技重大專項(xiàng)，多糖/蛋白質(zhì)綠色復(fù)合乳化穩(wěn)定劑制造關(guān)鍵技術(shù);

湖北省自然科學(xué)基金杰出青年基金，基于微觀流變學(xué)技術(shù)的pH響應(yīng)性微凝膠界面行為機(jī)制研究及調(diào)控；

湖北省國(guó)際科技合作項(xiàng)目,植物蛋白質(zhì)組裝體模擬肉類肌原纖維結(jié)構(gòu)力學(xué)特性研究；

湖北省教育廳重點(diǎn)項(xiàng)目，蛋白質(zhì)聚集體在油/水界面的微觀流變學(xué)研究；

湖北工業(yè)大學(xué)綠色工業(yè)引領(lǐng)計(jì)劃-杰出人才基金，蛋白質(zhì)自組裝聚集體結(jié)構(gòu)與功能利用關(guān)鍵技術(shù)研究；

湖北工業(yè)大學(xué)綠色工業(yè)引領(lǐng)計(jì)劃-優(yōu)秀青年基金，天然油脂體利用的關(guān)鍵科學(xué)問題研究.

（2）代表性論文：

Fusheng Sun^#, Zhenzhen Li^#, Songmei Kong, Xuxi Ma, Yantao Liu, Nan Yang*, Linear and nonlinear interfacial rheology of responsive microgels at the oilwater interface,Food Hydrocolloids, 2025, 110479.

Songmei Kong, Xuxi Ma, Shiyu Zhen, Yantao Liu, Fusheng Sun, Nan Yang*, Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise.Int. J. Biol. Macromol, 2025, 139650.

Xuxi Ma, Songmei Kong, Zhenzhen Li, Shiyu Zhen, Fusheng Sun, Nan Yang*, Effect of cross-linking density on the rheological behavior of ultra-soft chitosan microgels at the oil–water interface,J.Colloid& Inter. Sci., 2024, 672, 574-588.

Katsuyoshi Nishinari*, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami,Chengxin Zhu, Ke Zhang, Nan Yang, Chaiwut Gamonpilas, Yapeng Fang, Rheology of bolus as a wet granular matter-Influence of saliva on rheology of polysaccharide gel beads,Food Hydrocolloids, 2024, 150, 109704.

Yantao Liu, Diming Li, Junxian Hu, Pengfei Li, Liang He, Nan Yang*, Katsuyoshi Nishinari, New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide.Int. J. Biol. Macromol, 2024, 279, 135396.

Nan Yang, Minhui Huang, Chao Gao, Junxian Hu, Yantao Liu, Katsuyoshi Nishinari, Preparation and drug release performance of different gelation type polysaccharide/β-lactoglobulin fiber composite gels,Int. J. Biol. Macromol., 2024, 269, 132003.

Katsuyoshi Nishinari, Marie-Agnes Peyron, Nan Yang,et al. The role of texture in the palatability and food oral processing. Food Hydrocolloids, 2024, 147, 109095.

Yan Zhang, Minghui Han, Danni Peng, Haowen Qin, Hehaoming Zheng, Jian Xiao, Nan Yang*, MOF-derived high-density carbon nanotubes “tentacle” with boosting electrocatalytic activity for detecting ascorbic acid,Talanta, 2024, 279, 126578.

Bao Zhang, Ruisheng Jiang, Kexin Dong, Jing Li, Yan Zhang, Behrouz Ghorani, Bahareh Emadzadeh, Katsuyoshi Nishinari, Nan Yang*, Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism,Langmuir, 2024, 4c00438.

Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang*, New insight in characterization of red wine astringency using soft tribology method, Journal of Texture Studies, 2024, 12820.

Jing Li, Zhen Zhen Li, Congcong Xu,Yan Zhang,Behrouz Ghorani,Bahareh Emadzadeh,Nan Yang*,Katsuyoshi Nishinari, Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity.Food Hydrocolloids, 2023, 143, 108879.

Nan Yang*,Jing Li, Bao Zhang,Yongqi Huang, Behrouz Ghorani, Bahareh Emadzadeh, Katsuyoshi Nishinari, Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. Preparation and characterization,Food Hydrocolloids, 2023, 142,108754.

Nan Yang*,Yuemei Zhang, Chunxia Su,Junji Jia,Katsuyoshi Nishinari, The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy,Food Hydrocolloids, 2023,140,108587.

Yan Zhang, Yantao Liu, Fusheng Sun, Nan Yang*, 3D heteroatom-doped graphene-wrapped flexible carbon fiber microsensor for real-time hydrogen peroxide detection in live cancer cells,Applied Surface Science，2023, 611(A), 155655,

Fusheng Sun, Qian Wang,Chao Gao, Hong Xiao,Nan Yang*,Effect of extraction pH and heat treatment on the composition and interfacial properties of peanut oil bodies,Colloid & Surface A, 2023, 656(A), 130351

Jing Li, Bao Zhang,Jing Ye, Fusheng Sun, Yantao Liu,Nan Yang*,Katsuyoshi Nishinari, Nonlinear dilatational rheology of different protein aggregates at the oil-water interface,Soft Matter, 2022, 18, 2383-2393.

Chen Huang, Fusheng Sun,Xuxi Ma, Chao Gao, Nan Yang*, Katsuyoshi Nishinari,Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance, Carbohydrate Polymers, 2022, 288 119277

Ping Huang, Chen Huang,Xuxi Ma, Chao Gao, Fusheng Sun, Nan Yang*, Katsuyoshi Nishinari, Yapeng Fang, Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels,Food Hydrocolloids, 2021,121,106972

Nan Yang*, Jing Ye, Jing Li, Bing Hu, Robert L. Leheny*, Katsuyoshi Nishinari, Yapeng Fang*, Interfacial behaviour ofβ-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology,Soft Matter, 2021, 17: 2973-2984.

Nan Yang, Younan Feng, Chunxia Su, Qian Wang, Yuemei Zhang, Yanhong Wei, Meng Zhao, Katsuyoshi Nishinari, Yapeng Fang, Structure and tribology of κ-carrageenan gels filled with natural oil bodies,Food Hydrocolloids 2020, 105945.

Nan Yang, Chunxia Su, Yuemei Zhang, Junji Jia, Robert L. Leheny, Katsuyoshi Nishinari, Yapeng Fang, G. O. Phillips, In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy,J. Colloid &Inter. Sci.2020, 570, 362-374.

Yao Xu^#, Nan Yang^#, Jinxin Yang, Jing Hu, Ke Zhang, Katsuyoshi Nishinari, Yapeng Fang, Glyn. O. Phillips, Protein/Polysaccharide Intramolecular Electrostatic Complex as Superior Food-Grade Foaming Agent,Food Hydrocolloids 2020, 101, 105474.

Katsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma,Yapeng Fang, Role of fluid cohesiveness in safe swallowing,Npj Sci. Food.2019, 3, 5.

Katsuyoshi Nishinari, Yapeng Fang,Andrew Rosenthal, Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.J. Texture Stud., 2019, 369-380. (IF: 1.565)

Nan Yang, Ruihe Lv, Junji Jia,Katsuyoshi Nishinari,Yapeng Fang^*, Application of microrheology in food science,Annu. Rev. Food Sci.& Tech. 8(23), 493-521 (2017).

孫雨佳，李帝明，劉彥濤^*，李鵬飛，孫福生，張艷，楊楠^*. 羅望子多糖對(duì)無麩質(zhì)馬鈴薯淀粉面糊特性及面包品質(zhì)的影響，食品科學(xué)，2024，45(20)，115-122.

黃萍, 黃晨, 王然, 龍毅，楊楠^*，方亞鵬，食品微凝膠的特性與應(yīng)用研究進(jìn)展，食品科學(xué)，2022，43(1), 121-128.

葉晶，楊楠^*，李靜，張?jiān)烂罚S萍，王倩，高志明，Katsuyoshi Nishinari, 方亞鵬, 利用示蹤粒子及膨脹流變學(xué)研究β-乳球蛋白聚集體的界面行為,食品科學(xué)，2019.11.15.

葉晶，呂瑞鶴，蘇春霞，馮有楠，李靜，楊楠^*，方亞鵬，大豆分離蛋白溶液/乳液酸化過程的微觀流變學(xué)研究, 中國(guó)食品學(xué)報(bào) 2019，3，23-33.

五、研究生畢業(yè)去向

①攻讀博士學(xué)位：推薦到國(guó)內(nèi)外知名高校如蘇黎世理工大學(xué)、比利時(shí)根特大學(xué)、上海交通大學(xué)等攻讀博士學(xué)位。

②企事業(yè)單位：推薦到跨國(guó)、中國(guó)及湖北地方公司從事研發(fā)、技術(shù)管理等工作，約占整個(gè)研究生的60%。

③事業(yè)單位：大專院校教師、各級(jí)政府部門公務(wù)員，約占整個(gè)碩士研究生的10%

六、聯(lián)系方式

聯(lián)系人：楊楠 湖北工業(yè)大學(xué)輕工樓A423

郵箱：nanyang@hbut.edu.cn