【个人简介】
胡艳，女，汉族，1991年4月生，中共党员，四川宜宾人。2014年毕业于西南大学园艺专业，获农学学士学位，2014-2019年于西南大学攻读博士，获农学博士学位。
2019年进入贵阳学院食品与制药工程学院工作，现为食品与质量安全教研室教师。主要从事果品营养与质量安全、营养素微纳米递送体系构建与功能评估研究。
【发表论文及著作】
(1) Yan Hu, Wenlin Zhang, Zunli Ke, Yan Li^*, Zhiqin Zhou^*. In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles. International journal of food science and technology, 2017, 11(52): 2362-2373.
(2) Yan Hu, Yan Li, Wenlin Zhang, Guangning Kou, Zhiqin Zhou^*. Physical stability and antioxidant activity of citrus flavonoids in Arabic gum-stabilized microcapsules: modulation of whey protein concentrate. Food Hydrocolloids 2018,77:588-597.
(3) Yan Hu, Guangning Kou, Qiyang Chen, Yan Li^*, Zhiqin Zhou^*. Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles. LWT - Food Science and Technology, 2019, 99:24-33.
(4) Yan Hu^#, Qiao Shu^#, Fei Liu, Lingling Lei, Bin Li, Yanping Cao, Yan Li^*. Ca²⁺ -induced whey protein emulgels for the encapsulation of crystalline nobiletin: effect of nobiletin crystals on the viscoelasticity. Food Hydrocolloids, 2019, 94:57-62.
（5）Yan Hu, Fei Liu, Junxiao Pang, David Julian McClements, Zhiqin Zhou, Bin Li, and Yan Li. Biopolymer additives enhance tangeretin bioavailability in emulsion-based delivery systems: an in vitro and in vivo study. Journal of Agricultural and Food Chemistry, 2021, 69, 2, 730–740.









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