范宇婷
学院：公共卫生学院
专业：食品营养
职称：助理教授
简介：范宇婷，食品科学专业博士（2018年），深圳大学医学部助理教授（2020年）。主要从事抗慢性疾病天然产物的研究和开发，功能性营养素稳态化、缓控释和生物活性研究，生物大分子的营养特性及功能特性。近5年主持省部级项目1项，在国际主流期刊发表论文20余篇。
联系方式：yilin58299@163.com
代表性成果：
1.Yuting Fan(#), Xianxie Zeng, Jiang Yi, Yuzhu Zhang, Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol, International Journal of Biological Macromolecules, 152, 189-198(2020).
2.Yuting Fan(#), Jiang Yi, Yuzhu Zhang, Wallace Yokoyama, Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity, Food Chemistry, 239, 1210-1218 (2018).
3. Yuting Fan(#), Jiang Yi, Yuzhu Zhang, Wallace Yokoyama, Improved Chemical Stability and Antiproliferative Activities of Curcumin-Loaded Nanoparticles with a Chitosan Chlorogenic Acid Conjugate. Journal of Agricultural and Food Chemistry, 65, 10812-10819 (2017).
4. Yuting Fan(#), Yuexiang Liu, Luyu Gao, Yuzhu Zhang, Jiang Yi, Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate. Food Chemistry, 261, 283-291 (2018).
5. Yuting Fan(#), Yuexiang Liu, Luyu Gao, Yuzhu Zhang, Jiang Yi, Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking. Food Chemistry, 265, 200-207(2018).
6. Yuting Fan(#), Jiang Yi, Xiao Hua, et al. Preparation and characterization of gellan gum microspheres containing a cold-adapted β-galactosidase from Rahnella sp. R3. Carbohydrate Polymers, 162, 10-15 (2017).