- 高彦祥导师简介 -
基本信息
目前指导研究生
在籍
- 博士研究生4人 （其中 2012级:1 2013级:1 2014级:1 2015级:1） 硕士研究生5人 （其中 2014级:2 2015级:3）
不在籍
- 博士研究生10人 （其中 2005级:1 2006级:1 2007级:1 2008级:2 2009级:1 2010级:1 2011级:2 2012级:1） 硕士研究生31人 （其中 2005级:4 2006级:3 2007级:3 2008级:3 2009级:4 2010级:5 2011级:3 2012级:4 2013级:2）
个人简历
男，54岁，工学博士，教授，中国农业大学博士生导师，北京汇源果汁饮料集团总公司前副总裁。现任中国饮料工业协会技术委员会委员，世界果汁加工联合会（IFU）技术委员会委员，中国食品添加剂与配料协会副理事长，天然提取物专业技术委员会秘书长，国家柑橘加工产业技术创新战略联盟副理事长。
学习工作经历
1979.9-1983.7在天津科技大学食品工程专业获得学士学位；
1983.9-1986.7在天津科技大学食品工程专业获得硕士学位；
1993.9-1996.7在匈牙利园艺与食品工业大学食品科学与工程专业获得博士学位。
1986.7-1993.9在天津科技大学任教，先后任助教、讲师、副教授；
1996.7-1999.12在天津科技大学任教，任副教授；
1997.1-1999.12在顶新国际集团饮料事业群任研发中心经理；
2000.1-2011.12任北京汇源果汁饮料集团总公司副总裁；
2001.9-2002.11中国农业大学食品学院任副教授；
2002.12-至今中国农业大学食品学院任教授；
2012.8-2013.1美国马萨诸塞大学访问学者。
主要研究领域包括果蔬与饮料加工领域理论研究与产品开发技术，功能配料与食品添加剂的分离纯化、稳态化技术；非热加工等高新技术应用开发研究。采用超/亚临界流体加工技术、纳米及微胶囊技术、膜分离、超高压、分子蒸馏等技术研究开发高效、安全的天然食品添加剂与功能配料。现已成功构建功能成分超临界流体萃取分离，微纳米乳液与微胶囊化产品制备、功能与结构表征以及消化吸收特性，生物活性物质在线评价等技术平台。在超/亚临界流体应用技术、食品功能配料稳态化技术、果蔬与饮料加工理论与产业化示范方面独具特色。
1，超/亚临界流体加工技术：主要研究功能性油脂（如沙棘籽油、石榴籽油）和天然食用色素（类胡萝卜素）和香料精油的超/亚临界流体萃取工艺及其优化，萃取物的的功能评价；研究超/亚临界CO2对果蔬汁（红甜菜汁、沙棘汁等）进行杀菌灭酶的工艺及其营养物质的变化规律；研究超/亚临界流体中蛋白质与多糖的改性及其Maillard反应，制备新型功能食品配料及食品添加剂。
2，微纳米乳液与微胶囊制备技术：研究维生素、类胡萝卜素、功能油脂等脂溶性生物活性物质的其乳液、多重乳液、微乳液、纳米乳液及微胶囊制备工艺，并构建其功能与结构表征、消化吸收特性以及稳态化技术。
3，高效萃取及分离纯化技术：针对食品原料中对热、光等不稳定的生物活性物质应用超声波、微波、膜分离、分子蒸馏等技术进行高效分离纯化，并构建了生物活性物质（多酚与黄酮）的分离纯化及其活性评价技术平台等。
4，果蔬与饮料加工技术：主要研发果蔬汁、果蔬汁饮料、植物饮料的配方技术、加工关键工艺与装备、产业化示范等
近年来，主持承担多项国家自然科学基金、“863”高新技术项目、“十一五”、“十二五”国家科技支撑计划课题；博士点基金项目；“中国-斯洛文尼亚”、“中国-波兰”、“中国-匈牙利”政府间科技合作项目。
在研项目：
（1）蛋白质-多酚-多糖自组装与共价复合生成机理及功能表征（国家自然科学基金面上项目）；
（2）食品乳化稳定剂制备关键技术研究及产业化（“十二五”国家科技支撑计划）；
（3）以湘西椪柑为主要原料的果粒橙和果汁加工关键技术研究与示范（湖南省“十二五”重大专项）；
（4）超(亚)临界流体萃取万寿菊及辣椒中活性成分研究（中国-斯洛文尼亚政府间科技合作项目）；
（5）果蔬加工残渣中花青素辅色及微胶囊化技术研究（中国-波兰政府间科技合作项目）；
（6）怀山药深加工及产品开发；
（7）芦笋功能食品研究与开发；
（8）内蒙古天然野生植物提纯、浓缩液及饮品研究与开发；
（9）中国苦水玫瑰深加工及新产品开发等。
近年完成项目的成果鉴定包括β-胡萝卜素乳状液制备及稳态化技术研（2012），膳食纤维高效制备技术研究与产品开发（2012），芦笋提取物（速溶芦笋粉）的生产工艺研究及其应用技术开发（2011），芦笋粉喷雾干燥生产技术中试及其产品开发（2011），紫甘薯浓缩汁、淀粉及全粉生产技术（2011），加汽果汁饮料产品开发及其生产工艺技术研究（2010），脱苦脱酸技术研究及其在国产橙浓缩汁中的应用（2009），PET无菌冷灌装生产技术研究（2005）等。
获奖项目有：中国商业联合会科技进步一等奖，中国食品工业协会科学技术奖，中国食品科学技术学会科技创新奖-技术进步奖，中国食品产业杰出科研人才奖，京郊发展现代农业“十佳”科技工作者，2003年中国饮料业优秀科技工作者等。
代表著作《食品添加剂》、《食品添加剂基础》、《食品工艺学》、《现代食品加工技术》等7部；在国内外核心杂志发表科技论文230余篇（90余篇SCI收录），申请发明专利20余项，授权14项，专利转让1项。
遴选学科专业
不公开
论文与专著
SCI收录论文
1. Li, W., Gao, Y., Zhao, J., & Wang, Q. (2007). Phenolic, flavonoid, and lutein ester content and antioxidant activity of 11 cultivars of Chinese marigold. Journal of Agricultural and Food Chemistry,55(21), 8478-8484.
2. Chen, J., Gao, Y., Wu, W., & Li, S. (2006). Determination of bitter components in citrus juice by high performance liquid chromatography. Chinese Journal of Chromatography,24(2), 157-160.
3. Li, W., Zheng C., Wang, J., Shao, Y., Gao, Y., Ning, Z., & Jiang Y. (2007). Microwave multi-stage countercurrent extraction of dihydromyricetin from ampelopsis grossedentata. microwave-assisted extraction of dihydromyricetin. Food Technology Biotechnology, 45 (4): 374-380.
4. Liu, X., Xu, Z., Gao, Y., Yang, B., Zhao, J., & Wang, L. (2007). Adsorption characteristics of anthocyanins from Purple-fleshed potato (Solanum tuberosum Jasim) extract on macroporous resins. International Journal of Food Engineering, 5(3): 1-16.
5. Yuan, Y., Gao, Y., Zhao, J., & Mao, L. (2008). Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions.Food Research International,41(1), 61-68.
6. Yuan, Y., Gao, Y., Mao, L., & Zhao, J. (2008). Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology.Food Chemistry,107(3), 1300-1306.
7. Xu, X., Gao, Y., Liu, G., Wang, Q., & Zhao, J. (2008). Optimization of supercritical carbon dioxide extraction of sea buckthorn (Hippopha? thamnoides L.) oil using response surface methodology.LWT-Food Science and Technology,41(7), 1223-1231.
8. Xu, X., Gao, Y., Liu, G., Zheng, Y., & Zhao, J. (2008) Supercritical CO2 extraction of whole berry oil from sea buckthorn (Hippophae rhamnoides var. sp) fruit. Food Science and Biotechnology, 17(3): 470-474.
9. Liu, X., Gao, Y., Peng, X., Yang, B., Xu, H., & Zhao, J. (2008). Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide.Innovative Food Science & Emerging Technologies,9(1), 24-31.
10. Ma, Q., Xu, X., Gao, Y., Wang, Q., & Zhao, J. (2008). Optimisation of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erect L.) with soybean oil as a co‐solvent.International Journal of Food Science & Technology,43(10), 1763-1769.
11. Liu, X., Gao, Y., Xu, H., Wang, Q., & Yang, B. (2008). Impact of high-pressure carbon dioxide combined with thermal treatment on degradation of red beet (Beta vulgaris L.) pigments.Journal of Agricultural and Food Chemistry,56(15), 6480-6487.
12. Xu, H., Gao, Y., Liu, X., & Zhao, J. (2008). Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine.Journal of the Science of Food and Agriculture,88(2), 328-335.
13. Xu, H., Liu, X., Zhao, J., & Gao, Y. (2008). Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide.Food research international,41(7), 730-737.
14. Liu, G., Xu, X., Hao, Q., & Gao, Y. (2009). Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology.LWT-Food Science and Technology,42(9), 1491-1495.
15. Mao, L., Xu, D., Yang, J., Yuan, F., Gao, Y., & Zhao, J. (2009). Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization.Food Technology and Biotechnology,47(3), 336-342.
16. Yang, B., Liu, X., & Gao, Y. (2009). Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology.Innovative Food Science & Emerging Technologies,10(4), 610-615.
17. Yang, B., Gao, Y., Liu, X., Li, Y., & Zhao, J. (2009). Adsorption characteristics of crocin in the extract of gardenia fruits (Gardenia jasminoides Ellis) on macroporous resins.Journal of food process engineering,32(1), 35-52.
18. Teng, D., Le, R., Yuan, F., Yang, J., He, L., & Gao, Y. (2009). Optimization of enzymatic hydrolysis of chicken fat in emulsion by response surface methodology.Journal of the American Oil Chemists’ Society,86(5), 485-494.
19. Yang, B., Liu, X., Teng, D., & Gao, Y. (2009). Optimization of the extraction parameters of Gardenia (Gardenia jasminoides Ellis) fruits for the maximum antioxidant capacity. Food Science Biotechnology, 18(4): 867-871. IF: 0.5049.
20. Xu, X., & Gao, Y. (2009). Radical scavenging activity of sea buckthorn oils from different parts of sea buckthorn berry. Food Science and Biotechnology, 18 (2): 312-316.
21. Xu, H., He, W., Liu, X., & Gao, Y. (2009). Impact of high temperature on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide. Food Science Biotechnology, 18(1): 66-72.
22. He, W., Liu, X., Xu, H., Gong, Y., Yuan, F., & Gao, Y. (2010). On-line HPLC-ABTS screening and HPLC-DAD-MS/MS identification of free radical scavengers in Gardenia (Gardenia jasminoides Ellis) fruit extracts. Food chemistry,123(2), 521-528.
23. Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y. (2010). Effects of homogenization models and emulsifiers on the physicochemical properties of β-carotene nanoemulsions.Journal of Dispersion Science and Technology, 31(7), 986-993.
24. Hou, Z., Gao, Y., Yuan, F., Liu, Y., Li, C., & Xu, D. (2010). Investigation into the physicochemical stability and rheological properties of β-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry,58(15), 8604-8611.
25. Liu, X., Gao, Y., Xu, H., Hao, Q., Liu, G., & Wang, Q. (2010). Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide.Food chemistry, 119(1), 108-113.
26. Xu, D., Yuan, F., Wang, X., Li, X., Hou, Z., & Gao, Y. (2010). The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of oil-in-water emulsions.Journal of Dispersion Science and Technology,32(1), 77-83.
27. He, W., Gao, Y., Yuan, F., Bao, Y., Liu, F., & Dong, J. (2010). Optimization of supercritical carbon dioxide extraction of Gardenia fruit oil and the analysis of functional components.Journal of the American Oil Chemists’ Society, 87(9), 1071-1079.
28. Hou, Z., Zheng, Y., Gao, Y., Liu, X., Yuan, F., & Liu, G. (2010). Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology.Food and Bioproducts Processing,88(2), 298-304.
29. He, L., Xu, H., Liu, X., He, W., Yuan, F., Hou, Z., & Gao, Y. (2011). Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay.Food Research International,44(5), 1161-1167.
30. Teng, D., Fang, Y., Song, X., & Gao, Y. (2011). Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta. Food and Bioproducts Processing,89(3), 202-208.
31. Xu, D., Yuan, F., Jiang, J., Wang, X., Hou, Z., & Gao, Y. (2011). Structural and conformational modification of whey proteins induced by supercritical carbon dioxide.Innovative Food Science & Emerging Technologies,12(1), 32-37.
32. Gong, Y., Plander, S., Xu, H., Simandi, B., & Gao, Y. (2011). Supercritical CO2 extraction of oleoresin from marigold (Tagetes erecta L.) flowers and determination of its antioxidant components with online HPLC‐ABTS?+ assay.Journal of the Science of Food and Agriculture,91(15), 2875-2881.
33. Liu, G., Zheng, Y., Xu, X., Liu, X., Yuan, F., & Gao, Y. (2011). Removal of lipid and cholesterol from goat placenta by supercritical carbon dioxide extraction.Journal of Food Process Engineering,34(3), 657-670.
34. Xu, D., Fang Y., Wang, X., Li, X., Hou, Z., & Gao, Y. The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of Oil-in-Water emulsions. Journal of Dispersion Science and Technology, 2011, 32(1): 77-83.
35. Gong, Y., Hou, Z., Gao, Y., Xue, Y., Liu, X., & Liu, G. (2012). Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology.Food and Bioproducts Processing,90(1), 9-16.
36. Xu, D., Wang, X., Jiang, J., Yuan, F., & Gao, Y. (2012). Impact of whey protein–Beet pectin conjugation on the physicochemical stability of β-carotene emulsions.Food Hydrocolloids,28(2), 258-266.
37. He, L., Zhang, X., Xu, H., Xu, C., Yuan, F., Knez, & Gao, Y. (2012). Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay.Food and Bioproducts Processing,90(2), 215-223.
38. Liu, Y., Hou, Z., Lei, F., Chang, Y., & Gao, Y. (2012). Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion.Innovative Food Science & Emerging Technologies, 15, 86-95.
39. Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y. (2012). Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids,26(1), 205-211.
40. Liu, G., Xu, X., Gong, Y., He, L., & Gao, Y. (2012). Effects of supercritical CO2 extraction parameters on chemical composition and free radical-scavenging activity of pomegranate (Punica granatum L.) seed oil.Food and Bioproducts Processing,90(3), 573-578.
41. Gong, Y., Liu, X., He, W. H., Xu, H. G., Yuan, F., & Gao, Y. X. (2012). Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (agetes erecta L.) residue.Fitoterapia,83(3), 481-489.
42. Xu, X., Gao, Y., & Sun, L. (2012). Free and esterified triterpene alcohol composition of bee pollen from different botanical origins.Food Research International,48(2), 650-656.
43. Gong, Y., Hou, Z., Gao, Y., Xue, Y., Liu, X., & Liu, G. (2012). Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology.Food and Bioproducts Processing,90(1), 9-16.
44. Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y. (2013). Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures.Food and Bioprocess Technology,6(4), 1024-1031.
45. Yan, Q., Zhang, L., Zhang, X., Liu, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment.Food Research International,50(2), 603-609.
46. Xu, D., Yuan, F., Gao, Y., McClements, D. J., & Decker, E. A. (2013). Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion.Food chemistry,139(1), 1098-1104.
47. Yuan, F., Gao, Y., Decker, E. A., & McClements, D. J. (2013). Modulation of physicochemical properties of emulsified lipids by chitosan addition.Journal of Food Engineering,114(1), 1-7.
48. Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin.Journal of Dispersion Science and Technology,34(6), 785-792.
49. Xu, X., & Gao, Y. (2013). Isolation and characterization of proteins and lipids from honeybee (Apis mellifera L.) queen larvae and royal jelly.Food Research International,54(1), 330-337.
50. Chen, J., Gao, D., Yang, L., & Gao, Y. (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber.Food Research International,54(2), 1821-1827.
51. Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E. A., & Gao, Y. (2013). Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions.LWT-Food Science and Technology,54(1), 236-241.
52. Lei, F., Wang, X., Liang, C., Yuan, F., & Gao, Y. (2014). Preparation and functional evaluation of chitosan‐EGCG conjugates.Journal of Applied Polymer Science,DOI:10.1002/app.39732
53. Liu, Y., Hou, Z., Yang, J., & Gao, Y. (2014). Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic.Journal of Food Science and Technology, 1-12.
54. Wang, X., Zhang, J., Lei, F., Liang, C., Yuan, F., & Gao, Y. (2014). Covalent complexation and functional evaluation of (?)-epigallocatechin gallate and α-lactalbumin.Food chemistry,150, 341-347.
55. Pan, Q., Zhou, B., Liu, L., Wang, L., Yuan, F., & Gao, Y. (2014). The aggregation of soy protein isolate on the surface of Bifidobacterium. Food Research International,64, 323-328.
56. Wang, Y., Liu, F., Liang, C., Yuan, F., & Gao, Y. (2014). Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε‐polylysine and chitosan.Journal of the Science of Food and Agriculture, 2014, 94: 14, 2986–2991.
57. Xu, H., Hao, Q., Yuan, F., & Gao, Y. (2014). Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing.Journal of Food Process Engineering. DOI:10.1111/jfpe.12128
58. Xu, H., Wang, W., Jiang, J., Yuan, F., & Gao, Y. (2014). Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS·+ assay of phenolic compounds from marigold (Tagetes erecta L.) flower residues.Journal of Food Science and Technology, doi: 10.1007/s13197-014-1449-9
59. Fan, R., Yuan, F., Wang, N., Gao, Y., & Huang, Y. Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L. Journal of Food Science and Technology, doi: 10.1007/s13197-014-1360-4
60. Xu, H., Liu, X., Yan, Q., Yuan, F., & Gao, Y. (2015). A Novel Copigment of Quercetagetin for Stabilization of Grape Skin Anthocyanins.Food Chemistry. 166, 50-55.
61. Yang, W., Liu, F., Xu, C., Yuan, F., & Gao, Y. (2014). Molecular interaction between (?)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry.Food Research International,64, 141-149.
62. Liang, C., Yuan, F., Liu, F., Wang, Y., & Gao, Y. (2014). Structure and antimicrobial mechanism of ?-polylysine-chitosan conjugates through Maillard reaction.International Journal of Biological Macromolecules, 70, 427-434.
63. Hou, Z., Liu, Y., Lei, F., & Gao, Y. (2014). Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers.LWT-Food Science and Technology. 59, 867-873.
64. Xu, X., & Gao, Y. (2014). Purification and identification of angiotensin I‐converting enzyme inhibitory peptides from apalbumin 2 during simulated gastrointestinal digestion.Journal of the Science of Food and Agriculture. DOI 10.1002/jsfa.6755
65. Lei, F., Liu, F., Yuan, F., & Gao, Y. (2014). Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion.Food Hydrocolloids,39, 163-170.
66. Xin, X., Fan, R., Gong, Y., Yuan, F., & Gao, Y. (2014). On-line HPLC-ABTS?+ evaluation and HPLC-MS n identification of bioactive compounds in hot pepper peel residues.European Food Research and Technology,238(5), 837-844.
67. Xu, D., Yuan, F., Gao, Y., Panya, A., McClements, D. J., & Decker, E. A. (2014). Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.Food chemistry,156, 374-379.
68. Liu, Y., Lei, F., Yuan, F., & Gao, Y. (2014). Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion.Food & Function. 5(11), 2940-2947.
69. Li, C., Liu, F., Gong, Y., Wang, Y., Xu, H., Yuan, F., & Gao, Y. (2014). Investigation into the Maillard reaction between ?-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates. LWT-Food Science and Technology,57(2), 612-617.
70. Bao, Y., Yuan, F., Zhao, X., Liu, Q., & Gao, Y. (2014). Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulate Blanco) juice using macroporous resins.Food and Bioproducts Processing. doi:10.1016/j.fbp.2013.12.009
71. Yang, W, Yuan F., Gao Y. Interactionoffishcollagenwith(-)-epigallocatechingallate. Spectroscopy and Spectral Analysis. Accept.
72. Zhao, J…Gao, Y. Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin-soybean soluble polysaccharides and lactoferrin-beet pectin. Food Research International, Accept.
73. Xu Honggao, Peng Qiang, Yuan Fang, Gao Yanxiang. Mathematical modeling of betanin extraction from red beet (Beta vulgaris L.) by solid–liquid method, International Journal of Food Engineering, Accept
74. Wang, X., Liu, F., Liu, L., Wei, Z., Yuan, F., & Gao, Y. (2015). Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (?)-epigallocatechin gallate or chlorogenic acid.Food Chemistry,173, 564-568.
75. Zhao, J., Wei, T., Wei, Z., Yuan, F., & Gao, Y. (2014). Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion.Food Hydrocolloids. 44,443-452
76. Wei, Z., Yang, W., Fan, R., Yuan, F., & Gao, Y. (2015). Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids, 45, 337-350
77. Fan, R., Li, N., Jiang, X., Yuan, F., & Gao, Y. (2014). HPLC–DAD–MS/MS identification and HPLC–ABTS·+ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract. European Food Research and Technology, DOi 10.1007/s00217-014-2407-5
78. Yang, W., Xu, C., Liu, F., Yuan, F., & Gao, Y. (2014). Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (?)-Epigallocatechin-3-gallate.Journal of Agricultural and Food Chemistry,62(44), 10816-10827.
79. Liu, F., Sun, C., Yang, W., Yuan, F., & Gao, Y. (2015). Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization.RSC Advances,5(20), 15641-15651.
80. Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology. 2015, 42, 250-258.
81. Xu, H., Jiao, Q., Yuan, F., & Gao, Y. (2015). In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace.LWT-Food Science and Technology,63(1), 677-684.
82. Wang, L., Xu, H., Yuan, F., Fan, R., & Gao, Y. (2015). Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.Food chemistry,185, 90-98.
83. Liu, Q., & Gao, Y. (2015). Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins.LWT-Food Science and Technology, 63, 1245-1253.
84. Zhao, X., Liu, F., Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions.Food Research International,74, 260-268.
85. Yang, W., Liu, F., Xu, C., Sun, C., Yuan, F., & Gao, Y. (2015). Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides and collagen peptide.Journal of Agricultural and Food Chemistry, 63, 5035-5045
86. Yang, W., Xu, C., Liu, F., Sun, C., Yuan, F., & Gao, Y. (2015). Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin and (-)-epigallocatechin gallate using multi-spectroscopic methods.Journal of Agricultural and Food Chemistry, 63, 5046-5054.
87. Fan, R., Li, N., Xu, H., Xiang, J., Wang, L., & Gao, Y. (2016). The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-d-glucuronide in subcritical water. Food Chemistry,190, 912-921.
88. Xu, H., Xu, X., Tao, Y., Yuan, F., & Gao, Y. (2015). Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse. Flavour and Fragrance Journal. 30 (4), 275-281.
89. Gao, Y., Nagy, B., Liu, X., Simándi, B., & Wang, Q. (2009). Supercritical CO2 extraction of lutein esters from marigold (Tagetes erecta L.) enhanced by ultrasound.The Journal of Supercritical Fluids, 49(3), 345-350.
90. Gao, Y., Liu, X., Xu, H., Zhao, J., Wang, Q., Liu, G., & Hao, Q. (2010). Optimization of supercritical carbon dioxide extraction of lutein esters from marigold (Tagetes erecta L.) with vegetable oils as continuous co-solvents.Separation and Purification Technology,71(2), 214-219.
（注：以上论文为第一作者或通讯作者）
中文核心期刊（略）
专著
《食品营养学》轻工业出版社1991；
《食品添加剂基础》轻工业出版社1994；
《食品工艺学》轻工业出版社2000；
《现代食品加工技术》农业出版社2001；
《食品技术原理》轻工业出版社2002；
《食品添加剂》轻工业出版社2011；
《食品添加剂基础》（第二版）轻工业出版社2012
近五年承担的主要项目
一、纵向课题1、膳食纤维高效制备技术研究与新产品开发(863国家高技术研究发展计划)（2010.1-2011.12）2、超声强化ε-聚赖氨酸-壳聚糖共价复合反应机理及产物抑菌特性研究（国家自然科学基金面上项目）（2011.1-2013.12）3、功能因子生物活性稳态化技术的研究（“十一五”国家科技支撑计划）（2006.1-2010.12）4、食品乳化稳定剂制备关键技术研究及产业化（“十二五”国家科技支撑计划）（2011.1-2015.12）5、超高压条件下β-乳球蛋白-葡聚糖共价复合反应及其机理研究（教育部博士点基金项目）（2009.1-2011.12）6、食品加工过程中关键化工技术及科学问题研究（国家自然科学基金重点项目）（2005.01～2008.12）7、超声场与高压脉冲电场强化超临界流体萃取万寿菊叶中叶黄素的研究（中国?匈牙利政府间科技合作项目）（2007.5-2008.12）8、亚临界水萃取植物籽渣中生物活性物质的研究（中国?斯洛文尼亚政府间科技合作项目）（2009.7-2011.6）9、超(亚)临界流体萃取万寿菊及辣椒中活性成分研究（中国?斯洛文尼亚政府间科技合作项目）（2011.7-2013.6）10、果蔬加工残渣中花青素辅色及微胶囊化技术研究（中国?波兰政府科技合作项目）12、以湘西椪柑为主要原料的果粒橙和果汁加工关键技术研究与示范（湖南省“十二五”重大专项）（2012.1-2014.12）13、国家科学自然基金“蛋白质-多酚-多糖自组装与共价复合物生成机理及功能表征”（2015.1-2017.12）二横向课题1、饮料产品开发（白象食品集团，2011.11-2012.10）2、怀山药深加工及产品开发（河南黄河人实业股份有限公司，2011.11-2014.11）3、食品添加剂研究与开发（深圳波顿香料有限公司，2004.5-2012.5）4、氧化酶解法制备花生香料技术开发（厦门肯祐香料有限公司，2008.12-2009.12）5、天然色素市场咨讯调研（科汉森（北京）贸易有限公司，2010.12-2011.12）6、食品香精香料研究与开发（上海爱普香料有限公司，2009.1-2012.12）7、三氯蔗糖开发与应用（盐城捷康三氯蔗糖制造有限公司，2010.3-2011.4）8、杏仁深加工及产品开发（内蒙古高原杏仁露有限公司，2007.8-2010.8）9、芦笋功能食品研究与开发（秦皇岛长胜农业科技发展有限公司，2010.5-2013.5）10、（微）乳化技术在类胡萝卜素制剂中的应用（国民淀粉工业有限公司，2008.4-2011.4）11、军用能量棒研究（总后勤部军需装备研究所，2008-2009）12、内蒙古天然野生作物提纯、浓缩液及饮品研究与开发（内蒙古包头市慧鑫实业有限公司，2010.9-2013.8）13、中国苦水玫瑰深加工及新产品开发（甘肃东方天润产业有限公司，2011-2014）
承担的教学工作
本科生课程：《食品添加剂》
研究生课程：《食品风味专题》
