更新日期：2018年9月6日
姓 名 任娇艳 性 别 女
出生年月 1980年4月 籍贯 山东
民 族 汉族 政治面貌 党员
最后学历 博士研究生 最后学位 工学博士
技术职称 教授 导师类别 博、硕导
行政职务Email jyren@scut.edu.cn
工作单位 华南理工大学 邮政编码 510641
通讯地址 广州市天河区五山路381号
单位电话 **


个人简介
任娇艳，华南理工大学食品科学与工程学院教授、博硕士生导师，现为第十二届全国青联委员，担任学院食品营养与健康研究所副所长、中新国际联合研究院PI、国家杂粮工程技术中心神农特聘研究员。曾获教育部新世纪优秀人才、首批广东特支计划科技创新青年拔尖人才、广东省杰出青年基金获得者、广东省高等学校“千百十人才培养工程”培养对象等人才称号。目前还担任广东省青年联合会第十一届委员会委员、广东省亿元级青年领军企业青年科技特派员，并兼任广东省保健协会首席专家、广东省国家级科技企业孵化器创业导师、广东省青年科学家协会第四届会员、广州市千师万苗工程科技导师等社会兼职。
工作经历
2012.08－至今，华南理工大学，食品科学与工程学院，教授。
其中：
2014.08-2015.08，美国康奈尔大学，访问教授；
2014.01-2014.06，英国剑桥大学，科研合作
2011.09－2012.07，华南理工大学，轻工与食品学院，副教授。
2008.07－2011.08，华南理工大学，轻工与食品学院，讲师。
教育经历
2007.09－2008.02，加拿大圭尔夫大学（UOGuelph）食品学院，联合培养博士。
2007.02－2007.08，加拿大联邦农业部，AAFC食品科学研究中心，联合培养博士。
2003.09－2008.06，华南理工大学，轻工与食品学院，食品科学专业，硕博连读。
1999.09－2003.07，华南理工大学，食品与生物工程学院，食品科学与工程专业，本科。
获奖、荣誉称号
获广东省科学技术二等奖（第八）1项、广东省轻工业协会科学技术进步一等奖（第七）1项、广东省优秀博士学位论文获1项。2011年获得美国化学学会(ACS)突出贡献同行审稿专家。指导挑战杯创业大赛获省三等奖、华南理工大学优秀本科论文指导教师、华南理工大学优秀班主任等。
社会、学会及学术兼职
广东省青年联合会第十一届委员会委员、广东省亿元级青年领军企业青年科技特派员，并兼任广东省保健协会首席专家、广东省国家级科技企业孵化器创业导师、广东省青年科学家协会第四届会员、广东省食品科技学会青年工作委员会副主任、广州市千师万苗工程科技导师等社会兼职。
研究领域
主要利用食品生物技术、食品生物化学知识解决食品营养与健康研究领域的关键问题。长期致力于食品功能因子（小分子功能性肽、大分子功能性多糖及糖蛋白等）的高效制备与靶向分离、序列解析与结构鉴定、分子修饰与构效关系、功效评价与作用机制、以及作为食品基料的产业化关键制备技术等方面，取得了一系列重要进展和多项创新性成果。
科研项目
主持的科研项目
1、国家自然科学基金面上项目，磁性微球固定化酶分离乳清蛋白源黄嘌呤氧化酶抑制肽及作用机理研究，2017/01-2020/12，在研，主持。
2、广东省协同创新与平台环境建设项目，具有延衰功效的海洋多肽功能食品产业化关键技术研发与应用，2017/01-2019/12, 在研，主持。
3、广州市产学研协同创新重大专项，含贝类提取物的护肝保健食品的研发与产业化, 2016/04-2019/03，在研，主持。
4、广东特支计划科技创新青年拔尖人才项目， 2015/04-2018/03，主持。
5、广东省公益研究与能力建设专项资金，具有降尿酸功效食品基料的关键技术及产业化应用研究，2015/01-2016/12，主持。
6、教育部新世纪优秀人才，2014/01-2016/12，主持。
7、国家高技术研究发展计划（863计划）子课题， 酱油发酵过程危害分析预测技术与促发酵肽制备研究， 2013/01-2017/12，主持。
8、广东省自然科学杰出青年基金项目，抗痛风生物活性肽的结构表征、分子改良及靶向作用机制，2013/10-2017/10，主持。
9、中央高校基本科研业务费重点项目，改善记忆生物活性肽的高效酶法制备技术研究，2013/01-2013/12，主持。
10、广东省战略性新兴产业核心技术攻关项目，海洋生物活性多肽高效制备关键技术与产业化示范，2012/01-2015/12，主持。
11、国家自然科学青年基金项目，物理加工效应对芸豆凝集素结构与活性影响的机理研究，2011/01-2013/12，主持。
12、教育部高校博士点基金项目，热处理与非热物理处理对芸豆凝集素结构及活性影响的对比研究，2011/01-2013/12，主持。
13、广东省重大专项科技计划项目，海洋生物活性肽的高效制备及其在临床营养品中的应用，2011/01-2013/12，主持。
14、广东省优秀博士学位论文资助项目，超声及高压处理对芸豆凝集素结构及活性影响的机理研究，2010/01-2011/12，主持。
15、企业横向课题，酶法降解食源性植物球蛋白制备抗自由基肽类卷烟滤嘴添加剂的研究，2010/01-2011/12，主持。
16、企业横向课题，多糖提取、浓缩新工艺研究，2010/07-2010/12，主持。
17、企业横向课题，鲟鱼胶原蛋白肽生物功效活性研究，2013/12-2014/05，主持。
18、中央高校基本科研业务费面上项目，物理场强化处理对植物凝集素分子结构与活性影响的机理研究，2010/01-2011/12，主持。

参与的科研项目
1、广东省应用型科技研发专项资金项目，罗非鱼胶原蛋白肽高效生产关键技术及应用，2015/10-2018/09，参加。
2、国家高技术研究发展计划（863计划）子课题，蛋白质生物转化及精制关键技术研究与开发，2013/01-2017/12, 参加。
3、国家“十二五”科技支撑计划项目，早餐食品工业化关键技术及其产业化示范，2012/01-2015/12，参加。
4、广州市科技计划重大专项项目，具有益智功效的生物活性肽的产业化关键技术研究，2012/03-2015/03，参加。
5、国家自然科学基金，啤酒内源性抗氧化力的形成机制及定向调控研究，2011/01-2013/12，参加。
6、广东省高等学校高层次人才项目，亚基解离、分子修饰改善植物球蛋白功能特性的机理研究，2010/09-2012/08，参加。
7、粤港关键领域重点突破项目，酱油发酵代谢调控与质量安全关键技术及示范，2009/06-2012/05，参加。
8、广东省科技计划工业攻关项目，农产品安全加工技术研究与示范，2009.01-2011.12，参加。
9、广东省重大科技专项. 粤式传统腊味肉制品降亚硝酸盐关键技术研究与示范，2008.12-2011.12，参加。
10、广东省科技计划工业攻关项目，现代发酵工程与代谢调控关键技术研究与产业化应用，2008/09-2010/09，参加。
发表论文
1.Qingyong Li, Xiaoyan Kang, Chuangchao Shi, Yujuan Li, Xiaoyan Kang, Chuanchao Shi, Kaustav Majumder,Zhengxiang Ning, Jiaoyan Ren*. Moderation of Hyperuricemia in Rats via Consuming Walnut Protein Hydrolysate Diet and Identification of New Antihyperuricemic Peptides. Food & function, 2018, 9(1): 107-116.
2.Qingyong Li, Zhengxiang Ning, Jiaoyan Ren*, Wenzhen Liao. Structural Design and Physicochemical Foundations of Hydrogels for Biomedical Applications. Current Medicinal Chemistry, 2018, 25(8): 963-981
3.Chuanchao Li, Zehua Lin, Xiaochun Xiao, Xufeng Zhai, Chung Wah Ma, Jiaoyan Ren*. Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry. International Journal of Food Engineering, 14(1):0235-0238
4.Jiaoyan Ren，Yamei Zheng，Zehua Lin，Xin Han，Wenzhen Liao. Macroporous resin purification and characterization of flavonoids from Platycladus orientalis (L.) Franco and their effects on macrophage inflammatory response[J]. Food & Function, 2017.8,86-95
5.Jin Xie, Chun Cui?, Jiaoyan Ren?, Mouming Zhao, Long Zhao, Wei Wang. High solid concentrations facilitate enzymatic hydrolysis of yeast cells. Food and Bioproducts Processing. 2017, 103: 114–121.
6.Structural Design and Physicochemical Foundations of Hydrogels for Pharmaceutical Applications. Qingyong Li, Wen Li, Jie Xu, Zhengxiang Ning, Jiaoyan Ren*, Wenzhen Liao. Current Medicinal Chemistry. DOI: 10.2174/****30
7.Enhancement of Anti-Inflammatory Properties of Nobiletin in Macrophages by a Nano-Emulsion Preparation. Wenzhen Liao, Zhijun Liu, Tiantian Zhang, Suxia Sun, Jufeng ye, Ziyin Li, Lianzhi Mao, Jiaoyan Ren. Journal of agricultural and food chemistry DOI: 10.1021/acs.jafc.7b03953.
8.pH switchable Pickering emulsion based on soy peptides functionalized calcium phosphate particles. Qijun Ruan, Jian Guo, Zhili Wan, Jiaoyan Ren, Xiaoquan Yang. Food Hydrocolloids.2017, 70: 219-228.
9.Moderation of Hyperuricemic Rats via Consuming Walnut Protein Hydrolysates Diet and Identification of New Antihyperuricemic Peptides. Qingyong Li, Xiaoyan Kang, Jiaoyan Ren. Food & Function. DOI: 10.1039/C7FO01174A.
10.Wenzhen Liao, Luying Chen, Bin Yu, Zhuogui Lei, Xiangyu Wu, Jiguo Yang*, Jiaoyan Ren*.Cell-based evaluation of a novel Dictyophora indusiata polysaccharide against oxidative-induced erythrocyte hemolysis. Cellular and Molecular Biology. 2016, 62 (1): 38-44 doi: 10.14715/cmb/2016.62.1.8
11.Liao W, Lai T, Chen L, Ren J*. Synthesis and characterization of a walnut peptides–zinc complex and its antiproliferative activity against human breast carcinoma cells through the induction of apoptosis[J]. Journal of agricultural and food chemistry, 2016, 64(7): 1509-1519.
12.Liao, W. Z., Lai, T., Dong, C.B., Yu, Z.,.*, Ren, J. Y. *. Novel Walnut Peptide–Selenium Hybrids with Enhanced Anticancer Synergism: Facile synthesis and mechanistic investigation of anticancer activity. International Journal of Nanomedicine, (2016), DOI 10.2147/IJN.S92257.
13.Yang, L., Li, W., Kirberger, M., Liao, W. Z.*& Ren, J. Y. *. Design of nanomaterial based systems for novel vaccine development. Biomaterials Science. (2016), DOI: 10.1039/c5bm00507h.
14.Liao W, Gu L, Zheng Y, Zhu Z, Zhao M, Liang M and Ren J*. Analysis of the quantitative structure–activity relationship of glutathione-derived peptides based on different free radical scavenging systems[J]. MedChemComm, 2016, 7(11): 2083-2093.
15.Yu Z, Cai Z, Chen Q, M Liu, L Ye, J Ren et al. Engineering β-sheet peptide assemblies for biomedical applications[J]. Biomaterials science, 2016, 4(3): 365-374.
16.Lin Z, Liao W, Ren J*. Physicochemical characterization of a polysaccharide fraction from Platycladus orientalis (L.) franco and its macrophage immunomodulatory and anti-hepatitis B virus activities[J]. Journal of Agricultural and Food Chemistry, 2016, 64(29): 5813-5823.
17.Qiu C, Hu X, Li L, Yang X, Zhao M, Ren J et al. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions[J]. European Food Research and Technology, 2016: 1-8.
18.Ting Lai, Zehua Lin, Rong Zhang, Xiaolei Guo, Zhonghua Ma, Wenzhen Liao, Jiaoyan Ren, and Xiao Hu. Processing Stability of antioxidant protein hydrolysates extracted from degreased walnut meal. International Journal of Food Engineering, 2016, 2 (2): 155-161.
19.Liao, W. Z., Yu, Z., Lin, Z., Lei, Z., Ning, Z., Regenstein, J. M., Yang, J. G., &Ren, J.Y*. (2014). Biofunctionalization of Selenium Na noparticle with Dictyophora Indusiata Polysaccharide and Its Antiproliferative Activity through Death-Receptor and Mitochondria-Mediated Apoptotic Pathways. Scientific Reports, 2015 5: 18629.10.
20.Liao, W. Z., Lu Y. J, Fu J. N., ... & Ren, J.Y*. Preparation and Characterization of Dictyophora indusiata PolysaccharideZinc Complex and Its Augmented Antiproliferative Activity on Human Cancer Cells. Journal of Agricultural and Food Chemistry, 2015, 63, 6525?6534
21.Liao, W. Z., Luo, Z., Liu, D., Ning, Z. X., Yang, J. G., Ren, J. Y*. Structure Characterization of a Novel Polysaccharide from Dictyophora indusiata and Its Macrophage Immunomodulatory Activities. Journal of Agricultural and Food Chemistry. 2015, 63: 535-544.
22.Mu Gu, Huiping Chen, Mouming Zhao, Xi Wang, Bao Yang, JiaoYan Ren, GuoWan Su. Identification of antioxidant peptides released from defatted walnut (Juglans Sigillata Dode) meal proteins with pancreatin. LWT-Food Science and Technology. 2015, 60:213-220.
23.Lu, Yunjun; Liu, Cencen; Zhao, Mouming; Cui, Chun; Ren, Jiaoyan*. Structure and activity changes of phytohemagglutinin from red kidney bean (Phaseolus vulgaris) affected by ultrahigh-pressure treatments.Journal of Agricultural and Food Chemistry, 2015, 63(43): 9513-9519.
24.Liao, W. Z., Lu Y. J, Fu J. N., Ren, J. Y*. Preparation and Characterization of Dictyophora indusiata Polysaccharide-Zinc Complex and Its Augmented Antiproliferative Activity on Human Cancer Cells. Journal of Agricultural and Food Chemistry, 2015, 63, 6525?6534.
25.Wenzhen Liao, Zhengxiang Ning, Ling Ma, Xueru Yin, Qingyi Wei, Erdong Yuan, Jiguo Yang, Jiaoyan Ren*. Recrystallization of dihydromyricetin from Ampelopsis grossedentata and its antioxidant activity evaluation. Rejuvenation research, 2014, 17, 422-429
26.Peng Liu, Mouming Zhao, Yalan Cao, Yunjun Lu, Ming Liang, Zebo Huang, Jiaoyan Ren*. Puri?cation and identi?cation of soybean antioxidant peptides by consecutive chromatography and electrospray ionization-mass spectrometry. Rejuvenation Research. 2014, 17(2): 209-211.
27.Wenzhen Liao, Zhengxiang Ning, Luying Chen, Qingyi Wei, Erdong Yuan, Jiguo Yang*, Jiaoyan Ren*. Intracellular antioxidant detoxifying effects of diosmetin on 2,2-Azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress through inhibition of reactive oxygen species generation. Journal of Agricultural and Food Chemistry, 2014, 62 (34):8648-8654. DOI: 10.1021/jf502359x,
28. Xiao Hu, Mouming Zhao, Laihao Li, Bao Yang, Xianqing Yang, Haiyan Wang, Jiaoyan Ren*. Emulsifying properties of cross-linking between proteins extracted from cold/hot pressed peanut meal and hydrolysed fish (Decapterus maruadsi) proteins. International Journal of Food Properties.2014, 17(8): 1750-1762.
29.Min Gu, Jiaoyan Ren, Weizheng Sun, Lijun You, Bao Yang, Mouming Zhao.Isolation and identification of antioxidative peptides from frog (Hylarana guentheri) protein hydrolysate by consecutive chromatography and electrospray ionization mass spectrometry. Applied biochemistry and biotechnology.2014, 173(5): 1169-1182.
30.Chun Cui, Qingling Hu, Jiaoyan Ren, Mouming Zhao, Hongying Du.The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates. International Journal of Food Science & Technology.2014, 49(4), 1048-1054.
31.Chun Cui, Mouming Zhao, Boen Yuan, Yuanhong Zhang, Jiaoyan Ren*. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates.Journal of Food Science.2013, 78(12):C1871-7.
32. Qingli Zhang, Mindy M.Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li, Mouming Zhao. Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures. International Journal of Food Science and Technology. 2013, 48(7): 1474-1482.
33. Chun Cui, Shaomin Zhang, Lijun You, Jiaoyan Ren, Wei Luo, Wenfen Chen, Mouming Zhao. Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins. Food Chemistry. 2013, 139(1):1-8.
34. Chun Cui, Qingling Hu, Jiaoyan Ren, Haifeng Zhao, Lijun You, Mouming Zhao. Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis. Journal of Agricultural and Food chemistry. 2013, 61(24): 5706-5714
35.Lijun You, Qing Gao, Mengying Feng, Bao Yang, Jiaoyan Ren, Longjian Gu, Chun Cui, Mouming Zhao. Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities. Food Chemistry, 2013, 138 (4): 2242-2249
36. Nannan Chen, Mouming Zhao, Weizheng Sun, Jiaoyan Ren, Chun Cui. Effect of oxidation on the emulsifying properties of soy protein isolate. Food Research International, 2013, 52 (1): 26-32
37.Guanli Zhao, Yan Liu, Jiaoyan Ren, Mouming Zhao, Bao Yang. Effect of protease pretreatment of the functional properties of protein concentrate from defatted peanut flour. Journal of Food Process Engineering. 2013, 36(1): 9-17.
38.Lin Zheng, Jiaoyan Ren, Guowan Su, Bao Yang, Mouming Zhao. Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals. Food Chemistry, 2013, 141(4): 4246-4252
39.Cencen Liu, Mouming Zhao, Weizheng Sun, Jiaoyan Ren*. Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris). Food Chemistry, 2013, 136 (3-4): 1358-1363.
40.Guowan Su, Jiaoyan Ren, Mouming Zhao, Da-Wen Sun. Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates. Food and Bioprocess Technology. 2013, 6(12): 3620-3626.
41.Guowan Su, Chun Cui, Lin Zheng, Bao Yang, Jiaoyan Ren, Mouming Zhao. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry, 2012 135 (2): 479-485.
42.Lin Zheng, Guowan Su, Jiaoyan Ren, Longjian Gu, Lijun You, Mouming, Zhao. Isolation and characterization of an oxygen radical absorbance activity peptide from defatted peanut meal hydrolysate and its antioxidant properties. Journal of Agricultural and Food Chemistry, 2012, 60(21):5431-5437
43.Longjian Gu, Mouming Zhao, Wenzhi Li, Lijun You, Jufang Wang, Haiyan Wang, Jiaoyan Ren*. Chemical and cellular antioxidant activity of two novel peptides designed based on glutathione structure. Food and Chemical Toxicology, 2012,50: 4085–4091.
44.Boen Yuan, Jiaoyan Ren, Mouming Zhao, Donghui Luo, Longjian Gu. Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate. LWT-Food Science and Technology, 2012, 46:453-459.
45.Lijun You, Jiaoyan Ren, Bao Yang, Joe M. Regenstein, Mouming Zhao. Antifatigue Activities of Loach Protein Hydrolysates with Different Antioxidant Activities. Journal of Agricultural and Food Chemistry, 2012, 60 (50): 12324-12331.
46.Yan Liu, Guanli Zhao, Mouming Zhao, Jiaoyan Ren, Bao Yang. Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chemistry, 2012, 131 (3): 901-906.
47.Wei Luo, Lingrong Wen, Mouming Zhao, Bao Yang, Jiaoyan Ren, Guanglin Shen, Guohua Rao. Structural identification of isomallotusinin and other phenolics in Phyllanthus Emblica L. fruit hull. Food Chemistry. 2012, 132, 1527-1533.
48.Jiaoyan Ren, Mouming Zhao, Haiyan Wang, Chun Cui, Lijun You. Effects of supplementation with grass carp protein versus peptide on swimming endurance in mice. Nutrition, 2011, 27(7-8): 789-795.
49.Xiao Hu, Mouming Zhao, Weizheng Sun, Guangli Zhao, Jiaoyan Ren*. Effects of microfluidization treatment and transglutaminase cross-Linking on physicochemical, functional, and conformational properties of peanut protein isolate. Journal of Agricultural and Food Chemistry, 2011, 59: 8886–8894.
50.Qingli Zhang*, Jiaoyan Ren*, Mouming Zhao, Haifeng Zhao, Joe M. Regenstein, Ying Li, Jina Wu. Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus.Journal of Agricultural and Food Chemistry, 2011, 59: 7045-7053.
51.Guowan Su, Jiaoyan Ren, Bao Yang, Chun Cui, Mouming Zhao. Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chemistry, 2011, 126 (1):1306-1311.
52.Qingli Zhang, Jiaoyan Ren, Haifeng Zhao, Mouming Zhao, Jiaoyun Xu, Qiangzhong Zhao. Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. International Journal of Food Science and Technology, 2011, 46:1014-1020.
53.Xiao Hu, Jiaoyan Ren, Mouming Zhao, Chun Cui, Pengchen He. Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates. Journal of the Science of Food and Agriculture, 2011, 91 (3): 578-585.
54.Xu Dongying, Jiaoyan Ren, Liao Zhengfu, Wang Hui, Bin Yanjie, Zhao Mouming, Li Guangji. Interaction of 4-aminosalicylic acid and surfactant in aqueous solutions using UV-Visible spectra and steady-state fluorescence spectroscopy. Journal of Wuhan University of Technology-Materials Science Edition (SCI), 2011, 103 (26): 879-882.
55.Lin Chen, Jianshe Chen, Jiaoyan Ren, Mouming Zhao. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 2011, 59: 2600–2609.
56.Lin Chen, Jianshe Chen, Jiaoyan Ren, Maoming Zhao. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocolloids, 2011, 25: 887-897.
57.Yan Liu, Guanli Zhao, Jiaoyan Ren, Mouming Zhao, Bao Yang. Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate. Innovative Food Science & Emerging Technologies, 2011, 12 (3): 375-380
58.Guowan Su, Chun Cui, Jiaoyan Ren, Bao Yang, Mouming Zhao. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system. Journal of the Science of Food and Agriculture. 2011, 91: 2457-2462
59.Xianli Gao, Chun Cui, Jiaoyan Ren, Haifeng Zhao, Qiangzhong Zhao and Mouming Zhao. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science & Technology, 2011, 46 (2): 243–249.
60.Guanli Zhao, Yan Liu, Mouming Zhao, Jiaoyan Ren, Bao Yang. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chemistry, 2011, 127 (4): 1438-1443.
61.Lijun You, Mouming Zhao, Joe M. Regenstein, Jiaoyan Ren. In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chemistry, 2011, 124 (1): 188-194.
62.Wei Luo, Mouming Zhao, Bao Yang, Jiaoyan Ren, Guanglin Shen, Guohua Rao. Antioxidant and antiproliferative capacities of phenolics purified from Phyllanthus emblica L. fruit. Food Chemistry, 2011, 126 (1): 277-282.
63.Dongying Xu, Zhengfu Liao, Mouming Zhao, Jiaoyan Ren. Preparation of Dialdehyde Konjac Glucomamman. Advanced Materials Research, 2011, 287-290: 1700-1703
64.Guowan Su, Lin Zheng, Chun Cui, Bao Yang, Jiaoyan Ren, Mouming Zhao. Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Research International, 2011, 44(10), 3250–3258.
65.Weizheng Sun, Qiangzhong Zhao, Mouming Zhao, Bao Yang, Chun Cui, Jiaoyan Ren. Structural evaluation of myofibrillar proteins during processing of cantonese sausage by raman spectroscopy. Journal of Agricultural and Food Chemistry, 2011, 59:11070-11077.
66.Xianli Gao, Chun Cui, Haifeng Zhao, Mouming Zhao, Lan Yang, JiaoYan Ren. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Science and Biotechnology, 2011, 19 (4): 889-898.
67.Dongying Xu, Zhengfu Liao, Mouming Zhao, Jiaoyan Ren. Preparation of dialdehyde konjac glucomamman. Advanced Materials Research, 2011, 278-290:1700-1703
68.Jiaoyan Ren, Haiyan Wang, Mouming Zhao, Chun Cui, Xiao Hu. Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates. Czech Journal of Food Sciences, 2010, 28: 475-484.
69.Dongying Xu, Mouming Zhao, Jiaoyan Ren, Guangji Li, Zhengfu Liao. Investigation of interactions in 4-aminosalicylic acid/polysaccharide in aqueous media. Food Research International, 2010, 43 (8): 2077-2080
70.Lijun You, Mouming Zhao, Joe M. Regenstein, Jiaoyan Ren. Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International,2010, 43 (4): 1167-1173.
71.Lijun You, Mouming Zhao, Joe M. Regenstein, Jiaoyan Ren. Changes in the Antioxidant Activity of Loach (Misgurnus anguillicaudatus) Protein Hydrolysates During a Simulated Gastrointestinal Digestion. Food Chemistry, 2010, 120: 810-816.
72.Donghui Luo, Qiangzhong Zhao, Mouming Zhao, Bao Yang, Xiaotao Long, Jiaoyan Ren, Haifeng Zhao. Haifeng Zhao. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin. Food Chemistry, 2010,122 (1):25-30.
73.Lan Liao, Chaoying Qiu, Tongxun Liu, Mouming Zhao, Jiaoyan Ren, Haifeng Zhao. Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. Journal of Cereal Science, 2010, 52 (3): 395-403.
74.Lan Liao, Mouming Zhao, Jiaoyan Ren, Haifeng Zhao, ChunCui, Xiao Hu.Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten.Journal of the Science of Food and Agriculture. 2009, 90 (3): 409-417.
75.Lan Liao, Mouming Zhao, Jiaoyan Ren, Haifeng Zhao, ChunCui, Xiao Hu.Effect of succinic acid deamidation-induced modification on wheat gluten. Frontiers of Chemical Engineering in China. 2009, 3 (4): 386-392.
76.Xianli Gao, Haifeng Zhao, Mouming Zhao, Chun Cui, Jiaoyan Ren. Comparative study on volatile flavor compounds of traditional chinese-type soy sauces prepared with soybean and defatted soy meal. Food Science and Biotechnology, 2009, 18 (6): 1447-1458.
77.Jiaoyan Ren, Mouming Zhao, John Shi, Jinshui Wang, Yueming Jiang, Chun Cui, Yukio Kakuda, Jun Xue. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 2008, 108(2): 727-736.
78.Jiaoyan Ren, Mouming Zhao, John Shi, Jinshui Wang, Yueming Jiang, Chun Cui, Yukio Kakuda, Jun Xue. Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology. LWT-Food Science and Technology, 2008, 41(9): 1624-1632.
79.Jiaoyan Ren, John Shi, Yukio Kakuda, Dianel Kim, Jun Xue, Mouming Zhao, Yueming Jiang, Jian Sun. Comparison of the phytohaemagglutinin from red kidney bean (Phaseolus vulgaris) purified by different affinity chromatography. Food Chemistry, 2008, 108: 394-401.
80.Jiaoyan Ren, John Shi, Yukio Kakuda, Dianel Kim, Jun Xue, Mouming Zhao, Yueming Jiang, Jian Sun. Phytohemagglutinin isolectins extracted and purified from red kidney beans and its cytotoxicity on human H9 lymphoma cell line. Separation and Purification Technology, 2008, 63(1): 122-128.
81.Jian Sun, John Shi, Mouming Zhao, Jun Xue, Jiaoyan Ren, Yueming Jiang. A comparative analysis of property of lychee polyphenoloxidase using endogenous and exogenous substrates. Food Chemistry, 2008, 108: 818-823.
出版专著和教材
主编《食品物理加工技术》（2018）；参编Elsevier英文著作（2015）；参编普通高等教育农业部“十二五”规划教材《食品化学》（2012）等
科研创新
1.一种抗Aβ蛋白聚集的四肽及其应用与编码该四肽的基因（CN**8.8）
2.一种同时具有抗氧化和抑制Aβ42聚集特性的多肽及其应用与编码该多肽的基因（CN**7.3）
3.一种具有抗Aβ42蛋白聚集功能的多肽及其应用与编码该多肽基因（CN**1.X）
4.一种抗Aβ蛋白聚集的七肽及其应用与编码该合成多肽的基因（CN**6.9）
5.一种合成多肽及其合成方法与应用与编码该合成多肽的基因（CN**0.1）
6.一种具有降尿酸功效的合成多肽及其制备方法与应用和编码该多肽的基因（CN**9.9）
7.一种抗Aβ蛋白聚集的四肽及其应用与编码该四肽的基因（CN**8.8）
8.一种蜜柚叶提取物及其制备方法与应用（CN**9.9）（2016.11.07）
9.一种合成多肽及其合成方法和应用（CN**A）
10.一种多肽及其制备方法与应用（CN**A）
11.一种合成多肽及其合成方法和应用（CN**A）
12.一种合成多肽及其合成方法和应用（CN**A）
13.一种多肽及其制备方法与应用（CN**A）
14.一种蜜柚叶提取物及其制备方法与应用（CN**9.9）（2016.11.07）
15.一种具有降尿酸活性的多肽及其应用（CN**1.0）（2016.8.28）
16.一种高尿酸血症肝细胞模型及其构建方法（CN**0.X）
17.一种高尿酸血症细胞模型及其构建方法与在降尿酸功效评价方面的应用（CN **6.3）
18.一种磁性壳聚糖微球固定化黄嘌呤氧化酶的制备方法（CN**8.0）
19.植物蛋白水解物的制备方法及应用（CN**2.8）
20.高浓底物体系制备谷氨酰胺肽的方法（CN**5.3）
21.一种具有抗病毒和增强免疫活性的侧柏叶多糖及其制备方法和应用（CN**8.1）
22.一种具有降尿酸活性的侧柏叶多酚及其制备方法和应用（CN**0.5）
23.一种具有降尿酸功效的柴鱼蛋白水解物制备方法 (CN**4.5)
24.一种具有免疫活性的新型红托竹荪多糖及其制备方法和应用（CN**2.4）
25.一种具有抗肿瘤活性的竹荪多糖-锌螯合物的制备方法及其应用（CN**3.5）
26.一种具有降尿酸功效的保健酒及其制备方法 (CN**3.4)
27.一种苯丙氨酸乳酸酯的制备方法 (CN**6.3)
28.一种具有抗肿瘤活性的核桃多肽纳米硒的制备方法 (CN**2.X)
29.一种具有抗肿瘤活性的核桃多肽-锌螯合物的制备方法 (CN**1.5)
30.一种新型的玉米蛋白源促乙醇代谢多肽的制备方法 ( CN**7.X)
31.利用咸蛋清制备蛋黄油的方法 （CN**5.1）
32.一种海带抗氧化多糖的提取方法 (CN**.5)
33.一种植物蛋白脱酰胺的方法 （CN**7.6）
34.核桃粕抗氧化肽及其制备方法 (ZL **3.4)
35.地衣芽孢杆菌及其应用 (CN**3.2)
36.抗氧化肽及其制备方法 (CN**5.8)
37.一种低血凝活性且高α-葡萄糖苷酶活性的芸豆凝集素的制备方法 (ZL**0.4)
38.一种合成多肽及其应用 （CN**8.7）
39.以深海鱼为原料制备具有改善记忆的生物活性肽的方法 (ZL**3.X)
40.一种合成多肽及其应用 (专利号ZL**1.9)
41.一种肉味肽的制备方法及应用 （CN**5.5）
42.利用咸蛋清制备溶菌酶、呈味基料及蛋黄油的方法 (CN**5.8)
43.降低芸豆凝集素血凝活性且提高其促α-淀粉酶抑制活性的方法 (ZL**9.1)
44.一种抗氧化肽及其制备方法 (CN**8.1)
45.一种大豆蛋白的酶解方法 (CN**1.6)
46.促酵母生长和提高酵母耐乙醇性能的生物活性肽的制备方法与应用(CN**2.4)
47.油脂抗氧化剂组合物及其油脂抗氧化剂增效剂与应用 （CN**6.1）
48.一种灵芝多糖的提取方法及应用 （CN**3.1）
49.一种提高金针菇多糖抗氧化活性的方法 （CN**7.6）
50.一种抗疲劳饮料及其制备方法 (CN**9.2)
51.富含鲜味肽呈味基料的制备方法 (CN**6.5)
52.呈味活性肽及其制备方法与应用 (CN**3.5)
53.一种抗氧化糖浆的制备方法及应用 (CN**4.6)
54.一种高分散性大豆分离蛋白的制备方法 (CN**6.1)
55.一种咸蛋清高效脱盐制备高起泡性蛋清粉的方法 (CN**3.4)
56.二氢双环内酯的制备方法及其应用 (CN**9.2)
57.具有抑制发酵乳后发酵的生物活性肽及其制备方法 （CN**6.5）
58.一种抗氧化肽的制备方法 (CN**4.5)
59.一种有机酸脱酰胺改性小麦面筋蛋白的方法 (CN**4.X)
60.一种利用小麦面筋生产呈味基料的方法 (CN**0.9)
61.一种提高酱油大曲蛋白酶活力的方法 (CN**4.X)
62.一种食用菌纸型食品及其制备方法 (CN**0.X)