阎佳楠

       副教授（校聘）

个人简介：

       2023年5月-至今，大连工业大学，教师/讲师（校聘副教授）

       2022年4月-2023年4月，新加坡国立大学理学院，食品科学与工程，联合培养

       2016年9月-2022年6月，大连工业大学食品学院，食品科学与工程，博士

       2012年9月-2016年6月，大连工业大学食品学院，食品科学与工程，学士

社会兼职：

       中国食品科学技术学会会员

研究方向：

       食品胶体科学与工程食品

主要成果：

       主持国家重点研发计划项目子课题1项、横向课题2项目，参与国家重点研发计划、国家自然科学基金区域创新发展联合基金等纵向项目8项。以第一作者发表学术论文16篇（SCI论文15篇）。在国内外学术交流会议上作口头汇报9次，作为主要发明人，授权中国发明专利8项。

主要代表论文：

       1 Yan, J. N., Shang, W. H., Zhao, J., Han, J. R., Jin, W. G., Wang, H. T., Du, Y. N., Wu, H. T., Janaswamy, S., Xiong, Y. L., & Zhu, B. W. (2019). Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by kappa-Carrageenan/K+.Food Hydrocolloids, 91, 182-189.

       2 Yan, J. N., Han, J. R., Jiang, X. Y., Shang, W. H., Jin, W. G., Du, Y. N., & Wu, H. T. (2019). Involvement of DNA in gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates and corresponding hybrid gel with kappa-carrageenan.Journal of Agricultural and Food Chemistry, 67(28), 7935-7941.

       3 Yan, J. N., Wang, Y. Q., Jiang, X. Y., Han, J. R., Du, Y. N., Pan, J. F., & Wu, H. T. (2021). Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and kappa-carrageenan.Food Chemistry, 336, 127687.

       4 Yan, J. N., Du, Y. N., Jiang, X. Y., Xu, S. Q., & Wu, H. T. (2022). Curcumin-loaded composite hydrogel based on scallop (Patinopecten yessoensis) male gonad hydrolysates and kappa-carrageenan: Characterization andin vitrodigestibility.Food Hydrocolloids, 125,107398.

       5 Yan, J. N., Jiang, X. Y., Li, L., Sun, W., Lai, B., & Wu, H. T. (2023). Storage stability of scallop (Patinopecten yessoensis) male gonad hydrolysates/kappa-carrageenan composite hydrogels embeded curcumin.Food Hydrocolloids, 136, 108228.

       6 Yan, J. N., Wang, Y. Q., Zhang, Z. J., Du, Y. N., & Wu, H. T. (2024). Improving the physicochemical stability and release properties of curcumin usingκ-carrageenan/scallop hydrolysates hydrogel beads.Food Chemistry, 434, 137471.

       7 Yan, J. N., Cui, X. F., Jiang, X. Y., Li, L., Sun, W., & Wu, H. T. (2022). Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/kappa-carrageenan/konjac gum composite gels.Journal of Food Science, 87(7), 2953-2964.

       8 Yan, J.N., Han, Y. T., Liu, X. Y., Du, Y. N., & Wu, H. T. (2022). Influence of calcium and potassium ions on the rheological properties and network formation of hybrid gels constructed with iota-carrageenan and Ala-Lys dipeptide.European Polymer Journal, 177, 111470.

       9 Yan, J. N., Nie, B., Zhang, Z. J., Gao, L. Y., Lai, B., Wang, C., Zhang, L. C., & Wu, H. T. (2023). Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan. Foods, 12(19), 3598.

       10 Yan, J. N., Du, Y. N., Jiang, X. Y., Han, J. R., Pan, J. F., & Wu, H. T. (2021). Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and kappa-carrageenan.Journal of Food Science, 86(3), 792-802.

       11 Yan, J. N., Xue, S., Du, Y. N., Wang, Y. Q., Xu, S. Q., & Wu, H. T. (2022). Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (Patinopecten yessoensis) protein hydrolysates andκ-carrageenan/xanthan gum.LWT-Food Science & Technology, 154, 112745.

       12 Yan, J. N., Guo, X. K., Tang, Y., Li, A. T., Zhu, Z. M., Chai, X. Q., Duan, X. H., & Wu, H. T. (2019). Contribution of Cathepsin L to autolysis of sea cucumberStichopus japonicusIntestines.Journal of Aquatic Food Product Technology, 28(2), 233-240.

       13 Yan, J. N., Nie, B., Jiang, X. Y., Han, J. R., Du, Y. N., & Wu, H. T. (2020). Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and kappa-carrageenan: Effect of NaCl and KCl.Food Research International, 137.

       14 Yan, J. N., Zhang, M., Zhao, J., Tang, Y., Han, J. R., Du, Y. N., Jiang, H., Jin, W. G., Wu, H. T., & Zhu, B. W. (2019). Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis).Food Hydrocolloids, 90, 452-461.

       15 Yan, J. N., Wang, Y. Q., Li, L., Zhang, Z. J., Gao, L. Y., Lai, B., Wang, C., Zhang, L. C., Wu, H. T. (2024). Scallop hydrolysates/κ-carrageenan hydrogels improve the alleviating effect of curcumin on DSS-induced colitis.Journal of Functional Foods, 112,106000.

       16 Yan, J. N., Zhang, Z. J., Zheng, J., Li, Lin., Wang, Ce., Lai, Bin., Wu, H. T. (2024). The antifatigue effect of scallop male gonad powdersviaalleviating oxidative stress and modulating inflammatory cytokines in mice.Food Bioscience, 59, 104259.