姓名： 隋晓楠

性别： 男

学历： 博士

职称： 教授

工作单位： 东北农业大学

教育情况：

2005-2011年于东北农业大学获得学士及硕士学位；

2015年毕业于新加坡国立大学（NUS）获博士学位

工作经历：

2015年经人才引进就职于东北农业大学食品学院；

2016年评为副教授；

2018年评为教授。

所受奖项：

国家优秀青年科学基金获得者，国家人社部高层次留学人才，获得国家教育部“霍英东青年教师”基金、入选中国科协“青年人才托举”工程，黑龙江省青年“龙江学者”，黑龙江省“头雁计划”成员

主要研究方向：

主要从事大豆蛋白质高值化加工与利用、食品功能因子研发、蛋白质与多酚互作机理研究等领域的科研与教学工作

代表性著作：

代表性著作

[1]. 英文独著，Impact of Food Processing on Anthocyanins，德国 Springer 施普林格出版集团

[2]. 英文专著，Anthocyanins in Food, Encyclopedia of Food Chemistry, Elsevier 出版集团

[3]. 英文专著，Grain and Grain Products Safety, Food Safety in China: Science, Technology, Wiley 出版集团

[4]. 植物蛋白工艺学（第二版），科学出版社

[5]. 传统豆制品加工工艺学，中国林业出版社

代表性论文

[1]. Tianyi Zhang, Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui* (2021). The development history and recent updates on soy protein-based meat alternatives, Trends in Food Science & Technology, 109:702-710.

[2]. Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang* (2020). Soy Protein: Molecular Structure Revisited and recent advances in processing technologies, Annual Review of Food Science and Technology, 12:119-147.

[3]. Zejian Xu, Nairong Hao, Lianwei Li, Yan Zhang, Liangli Yu, Lianzhou Jiang*, Xiaonan Sui* (2019). Valorization of soy whey wastewater: how epigallocatechin-3-gallate regulates protein precipitation, ACS Sustainable Chemistry & Engineering, 7(18): 15504-15513.

[4]. Ran Tian, Junran Feng, Guo Huang, Bo Tian, Yan Zhang, Lianzhou Jiang, Xiaonan Sui* (2020).

Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates, Ultrasonics Sonochemistry, 68:105202.

[5]. Mengnan Ju, Gang Zhu, Guo Huang, Xinchun Shen, Yan Zhang, Lianzhou Jiang*, Xiaonan Sui* (2020). A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles, Food Hydrocolloids, 99:105329.

[6]. Yabo Dong, Tian Lan, Xin Wang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui* (2020) Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores, Food Hydrocolloids, 107: 105953.

[7]. Qiaozhi Zhang, Xiaohong Tong, Yang Li, Huan Wang, Zhongjiang Wang, Baokun Qi, Xiaonan Sui*, Lianzhou Jiang* (2019) Purification and characterization of antioxidant peptides from Alcalase-hydrolyzed soybean (Glycinemax L.) hydrolysate and their cytoprotective effects in human intestinal Caco-2 cells, Journal of Agricultural and Food Chemistry, 67: 5772-5781.

[8]. Jian Ding, Zejian Xu, Baokun Qi, Lianzhou Jiang, Xiaonan Sui* (2018). Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate. Food & Function, 9: 6146-6154.

[9]. Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Yan Zhang*, Lianzhou Jiang*, Xiaonan Sui* (2020). The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, Food Hydrocolloids, 100: 105418.

[10]. Xiaonan Sui, Hongbo Sun, Baokun Qi, Min Zhang, Yang Li, Lianzhou Jiang* (2018), Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions, Food Chemistry, 245: 871-878.