姓名：杨兴斌
性别：男
学历：博士研究生
职称：教授
工作单位：陕西师范大学，食品工程与营养科学学院
教育情况：
2013/01-2013/02, 澳大利亚西澳大学，医学院，访问教授
2012/06-2012/08, 澳大利亚西澳大学，医学院，访问教授
2010/06-2010/09, 澳大利亚西澳大学，医学院，访问学者
2008/10-2010/01, 澳大利亚西澳大学，医学院，访问学者
2001/09-2004/07, 第四军医大学，基础医学部，博士
1994/09-1997/07, 北京化工大学，应用化学系，硕士
1989/09-1991/07, 延安大学，化学系，大学
工作经历：
2011/01-至今, 陕西师范大学，食品工程与营养科学学院，教授
2005/07-2011/01, 陕西师范大学，生命科学学院，副教授
2001/12-2005/07, 第四军医大学，预防医学系，讲师
1997/07-2001/12, 第四军医大学，预防医学系，助教
所主持的项目及其进展：
[1]“金花”菌发酵型微生态功能食品研究创新团队，中央高校基本科研业务费陕西师范大学创新团队项目（GK202101006），2021.01.01-2023.12.31，30万，主持，在研。
[2]基于肠道菌群代谢解析大豆功能糖组分差异化调控肠糖异生的生化机制，国家自然科学基金面上项目（C32072175），2021.01.18-2024.12，58万，主持，在研。
[3]肠菌群代谢琥珀酸介导功能糖精准营养干预二型糖尿病的关键技术，陕西省重点研发计划重点产业创新链（群）项目（2020ZDLSF01-07），2020.01.01-2022.12.31，80万，主持。
[4]增强抗病毒免疫力的双益生元微生态制剂的研发，中央高校基本科研业务费陕西师范大学公共卫生与健康科研专项引导基金（2020-1601021041），2020.03.09-2022.03.09，20万，主持，完成。
[5]功能糖与类黄酮互作营养研究创新团队，陕西省科技厅项目（陕西省重点科技创新团队）（2019TD-035），2019.01.01-2021.12.31，50万，主持，在研。
[6] 大豆功能糖提高异黄酮生物利用度的组-效关系及互作调控机制，国家自然科学基金（C 31871752），2019.01-2022.12，60万，在研，主持。
所受奖项：
2019年入选“陕西省创新人才”
2014年入选“陕西省中青年科技创新领军人才”
2014年荣获“全国模范军队转业干部”称号及省部级劳动模范
2013年获“陕西省职工优秀科技创新人物”称号
主要研究方向：
食品营养与安全、食品质量标准与分析检验学
代表性著作
1. Yu Wang, Aiqing Zhao*, Haiping Du, Yueyue Liu, Bangran Qi, Xingbin Yang*. Theabrownin from Fu brick tea exhibits the thermogenic function of adipocytes in high-fat-diet-induced obesity. Journal of Agricultural and Food Chemistry, 2021, 69, 11900-11911 (SCI一区, IF 5.279)
2. Xiangnan Zhang, Lin Shi, Rui Chen, Yan Zhao, Daoyuan Ren*, Xingbin Yang*. Chlorogenic acid inhibits trimethylamine-N-oxide formation and remodels intestinal microbiota to alleviate liver dysfunction in high L-carnitine feeding mice. Food & Function, 2021, 12, 10500-10511 (SCI一区, IF 5.396)
3. Wuqing Yang, Daoyuan Ren*, Yan Zhao, Lei Liu, Xingbin Yang*. Fuzhuan brick tea polysaccharide improved ulcerative colitis in association with gut microbiota-derived tryptophan metabolism. Journal of Agricultural and Food Chemistry, 2021, 69, 8448-8459 (SCI一区, IF 5.279)
4. Haiping Du, Qi Wang, Ting Li*, Daoyuan Ren, Xingbin Yang*. Grape seed proanthocyanidins reduced the overweight of C57BL/6J mice through modulating adipose thermogenesis and gut microbiota. Food & Function, 2021, 12, 8467-8477 (SCI一区, IF 5.396)
5. Yalong Lu, Yingmei Wu, Xuefeng Chen, Xingbin Yang*, Hang Xiao. Water extract of shepherd's purse prevents high-fructose induced-liver injury by regulating glucolipid metabolism and gut microbiota. Food Chemistry, 2021, 342, e128536（1-11） (SCI二区, IF 7.514)
6. Yingmei Wu, Yalong Lu,Daoyuan Ren*, Xuefeng Chen, Xingbin Yang. Non-digestive stachyose enhances bioavailability of isoflavones for improving hyperlipidemia and hyperglycemia in mice fed with high fat diet. Journal of Food and Drug Analysis, 2021, 29, 87-97 (SCI二区, IF 6.079)
7. Xiaoxia Liu，Ke Zhao*, Nana Jing, Yan Zhao, Xingbin Yang. Epigallocatechin gallate (EGCG) promotes the immune function of iieum in high fat diet fed mice by regulating gut microbiome profiling and immunoglobulin production. Frotiers in Nutrition, 2021, 8, e720439（1-16） (SCI一区，IF 6.576)
8. Chengcheng Yang, Yao Du, Daoyuan Ren, Xingbin Yang, Yan Zhao*. Gut microbiota-dependent catabolites of tryptophan play a predominant role in the protective effects of turmeric polysaccharides against DSS-induced ulcerative colitis. Food & Function, 2021, 12, 9793-9807 (SCI一区, IF 5.396)
9. Xinpeng Yan, Zhong Zhang, Runguang Zhang, Tian Yang, Guoying Hao, Li Yuan, Xingbin Yang. Rapid detection of dimethoate in soybean samples by microfluidic paper chips based on oil-soluble CdSe quantum dots. Foods, 2021, 10,e10112810（1-18） (SCI一区，IF 3.011)
10. Rui Shen, Deihui Lin, Zhe Liu, Honglei Zhai, Xingbin Yang. Fabrication of bacterial cellulose nanofibers/soy protein isolate colloidal particles for the stabilization of high internal phase pickering emulsions by anti-solvent precipitation and their application in the delivery of curcumin. Frotiers in Nutrition, 2021, 8, e734620（1-16） (SCI一区，IF 6.576)
11. Tao Feng, Xingbin Yang, Qingjun Kong, Jun Lu. Editorial: Food bioactive polysaccharides and their health functions. Frotiers in Nutrition, 2021, 8, e746255（1-2）(SCI一区，IF 6.576)
12. Aiqing Zhao, Liansheng Zhang, Peng Ning, Qin Chen, Bini Wang, Fuxin Zhang, Xingbin Yang*, Youlin Zhang. Zinc in cereal grains: Concentration, distribution, speciation, bioavailability, and barriers to transport from roots to grains in wheat. Critical Reviews in Food Science and Nutrition, 2021, 10, e1920883（1-12）(SCI二区, IF 11.176)
13. Kaijie Wang, Juntong Guo, Junxia Cheng, Xinghua Zhao, Bohan Ma, Xingbin Yang*, Hongjun Shao. Ultrasound-assisted extraction of polysaccharide from spent Lentinus edodes substrate: Process optimization, precipitation, structural characterization and antioxidant activity. International Journal of Biological Macromolecules, 2021, 191, 1038-1045 (SCI二区, IF 6.953)
14. Zhong Zhang, Guoying Hao, Chen Liu, Junqing Fu, Dan Hu, Jianhui Rong*, Xingbin Yang*. Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers. Food Research International, 2021, 147, e110564（1-14）(SCI二区, IF 6.475)
15. Zhe Liu, Deihui Lin*, Rui Shen, Xingbin Yang. Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions. Food Hydrocolloids, 2021, 112, e106279（1-11）(SCI二区，IF 9.147)
16. Zhe Liu, Rui Shen, Xingbin Yang, Deihui Lin*. Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes. International Journal of Biological Macromolecules, 2021, 179, 377-387(SCI二区，IF 6.953)
17. Zhe Liu, Deihui Lin*, Rui Shen, Runguang Zhang, Liu Liu, Xingbin Yang. Konjac glucomannan-based edible films loaded with thyme essential oil: Physical properties and antioxidant-antibacterial activities. Food Packaging and Shelf Life, 2021, 29, e100700（1-11）(SCI二区，IF 6.429)
18. Dan Hu, Zhong Zhang, Li Yuan, Wenjun Li, Yurong Guo, Runguang Zhang, Xingbin Yang, Hailong Peng. Load phycocyanin to achieve in vivo imaging of casein-porous starch microgels induced by ultra-high-pressure homogenization. International Journal of Biological Macromolecules, 2021, 193, 127-136 (SCI二区，IF 6.953)
19. 刘玥玥，李婷*，张博，王晓渊，董欣悦，吴俊峰，王辉，杨兴斌. 芫荽的抗氧化活性及对高果糖高盐饮食诱导大鼠血压升高的缓解作用. 食品与生物技术学报. 2021, 40, 37-44 (农林科学一区）
