博士，副教授，硕士生导师

专业：化学工程与技术（食品贮藏与加工）
研究领域：食品胶体化学
办 公 室：行政西楼前座327
电话：
电子邮件：yuanyang@gzhu.edu.cn

教育经历
2008/9 - 2014/6，华南理工大学，硕博连读；
2004/9 - 2008/6，华南农业大学，学士；

工作经历（详细到学院级）
2014/7 - 至今，广州大学，化学化工学院，讲师、副教授，副院长
2012/09-2013/09，美国North Carolina State University，访问****

研究方向
1.食品胶体与界面化学
2.人造植物肉与脂肪替代物
3.可食用膜材料

主要荣誉
1.广州大学特岗青年拔尖人才（2021年度）
2.广州大学青年科研新锐（2018年度）
3.广州大学最受欢迎教师（2019年度）
4.广州大学优秀教师（2019年度）

承担项目
1.广州大学校内科研项目，编号：YG**，9万元，在研，主持。
2.广东省自然科学基金～自由申请项目，编号：2017A，10万元，在研，主持。
3.中国国家自然科学基金-青年基金项目，批准号**，20万元，已结题，主持。

代表性研究成果
论文（10篇及以内）
1.Su, Chun-Ru, Huang, Yu-Yan; Chen, Qi-Hui; Li, Meng-Fan; Wang, Hao; Li, Guo-Yan; Yuan, Yang*. A novel complex coacervate formed by gliadin and sodium alginate: Relationship to encapsulation and controlled release properties, LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139:110591.
2.Li, Guo-Yan; Chen, Qi-Hui; Su, Chun-Ru; Wang, Hao; He, Shan*; Liu, Jun; Nag, Anindya; Yuan, Yang*. Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2021, 68:102612.
3.Su, Enyi; Li, Qing; Xu, Mengyue; Yuan, Yang; Wan, Zhili*; Yang, Xiaoquan; Binks, Bernard P. Highly stable and thermo-responsive gel foams by synergistically combining glycyrrhizic acid nanofibrils and cellulose nanocrystals, JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2021, 587:797-809.
4.Wang, Hao#; Li, Meng-Fan#; Lin, Fu; Su, Chun-Ru; Zeng, Qing-Zhu; Su, Dong-Xiao; He, Shan; Wang, Qin; Zhang, Jing-Lin; Yuan, Yang*. Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles, JOURNAL OF FOOD ENGINEERING, 2021, 291:110319.
5.Zhu, Suyin; Zheng, Yingmin; He, Shan; Su, Dongxiao; Nag, Anindya; Zeng, Qingzhu*; Yuan, Yang*. Novel Zn-Binding Peptide Isolated from Soy Protein Hydrolysates: Purification, Structure, and Digestion, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69(1): 483-490.
6.Li, Zi-Zi; Lei, Lei; Huo, Min-Xi; Liu, Zi-Rui; Yang, Xin-Quan; Wang, Yu-Lin; Yuan, Yang*. Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56(1):269-277.
7.Tang, Hong-Yan; Huang, Qing; Wang, Yu-Lin; Yang, Xin-Quan; Su, Dong-Xiao; He, Shan; Tan, Jin-Chao; Zeng, Qing-Zhu*; Yuan, Yang*. Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides, JOURNAL OF FOOD ENGINEERING. 2020, 275: 109878.
8.Ye, Mei-Jun; Xu, Qing-Ling; Tang, Hong-Yan; Jiang, Wen-Yi; Su, Dong-Xiao; He, Shan; Zeng, Qing-Zhu*; Yuan, Yang*. Development and stability of novel selenium colloidal particles complex with peanut meal peptides, LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 126: 109280.
9.Li, Meng-Fan; He, Zhi-Yu; Li, Guo-Yan; Zeng, Qing-Zhu; Su, Dong-Xiao; Zhang, Jing-Lin; Wang, Qin; Yuan, Yang*; He, Shan*. The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan, FOOD HYDROCOLLOIDS. 2019, 90: 482–489.
10.Li, Meng-Fan; Chen, Lang; Xu, Ming-Ze; Zhang, Jing-Lin; Wang, Qin; Zeng, Qing-Zhu; Wei, Xing-Chuan; Yuan, Yang*. The formation of zein-chitosan complex coacervated particles: Relationship to encapsulation and controlled release properties. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018. 116:1232-1239.

专利（10件及以内）
1. 一种大豆蛋白-壳聚糖复合颗粒的制备方法；
2. 一种双交联的皮克林乳液及其制备方法和应用；
3. 一种大豆球蛋白-壳聚糖复合凝胶及其制备方法；
4. 一种纳米硒-玉米醇溶蛋白复合纳米颗粒的制备方法；
5. 一种在高压均质条件下酸溶性大豆蛋白的制备方法；
6. 一种具有双包埋功能的复合凝聚物及其制备方法与应用；

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