姓名：张妍
性别：女
学历：博士研究生
职称：副教授
工作单位：东北农业大学园艺园林学院
教育情况：
2013.08-2017.08 新加坡国立大学 食品科学与技术学院 博士
2011.09-2013.06 东北农业大学 食品学院 硕士
2007.09-2011.06 东北农业大学 食品学院 学士
工作经历：
2019.09-至今 东北农业大学 园艺园林学院 副教授
2018.09-2019.08 东北农业大学 园艺园林学院 讲师
所受奖项：
黑龙江省高校科学技术成果奖一等奖，2021年
主要研究方向：
主要研究方向为园艺产品采后贮藏与加工；寒地小浆果生物活性与人类健康；寒地小浆果高值化应用。
代表性著作：
论文：
(1) Yan Zhang, Dalong Li, Jinli Qiao, Yana Ni, Pei Liu, Dejian Huang, Junwei Huo* (2022). Structure, degree of polymerization, and starch hydrolase inhibition activities of bird cherry (Prunus padus) proanthocyanidins, Food Chemistry, 132588.
(2) Yabo Dong, Tian Lan, Guo Huang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2021). Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer, LWT-Food Science and Technology, 152: 112385.
(3) Yan Zhang, Tianyi Zhang, Yan Liang, Lianzhou Jiang*, Xiaonan Sui* (2021). Dietary bioactive lipids: A review on absorption, metabolism and health properties，Journal of Agricultural and Food Chemistry, 69(32), 8929-8943.
(4) Jiayu Wen#, Yan Zhang#, Hainan Jin, Xiaonan Sui*, Lianzhou Jiang* (2020). Deciphering the structural network that confers stability to high internal phase Pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles, Journal of Agricultural and Food Chemistry, 68(36): 9796-9803.
(5) Tian Lan, Yabo Dong, Miao Zheng, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2020) Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization, LWT-Food Science and Technology, 134: 109990.
(6) Yan Zhang, Robert Wibisana Santosa, Min Zhang*, Junwei Huo*, Dejian Huang* (2020). Characterization and bioactivity of proanthocyanidins during Malay cherry (Lepisanthes alata) fruit ripening, Food Bioscience, 36:100617.
(7) Yan Zhang, Shufei Chen, Junwei Huo*, Dejian Huang* (2019). Deciphering the nutritive and antioxidant properties of Malay cherry (Lepisanthes alata) fruit dominated by ripening effects, RSC Advances, 9: 38065-38076.
(8) Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2020). The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, Food Hydrocolloids, 100: 105418.
(9) 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.
(10) Jian Ding, Zejian Xu, Baokun Qi, Zongzhong Liu, Liangli Yu, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2020). Thermally treated soya bean oleosomes: the changes in their stability and associated proteins, International Journal of Food Science and Technology, 55(1): 229-238.
(11) Jian Ding, Zejian Xu, Baokun Qi, Shouqi Cui, Tong Wang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2019). Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study. Food Hydrocolloids, 94: 519-527.
(12) Lianzhou Jiang, Yingjie Liu, Liang Li, Baokun Qi, Mengnan Ju, Yue Xu, Yan Zhang*, Xiaonan Sui (2019). Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate. Food Research International, 120, 603-609.
(13) Yan Zhang, Si Chen, Baokun Qi, Xiaonan Sui*, Lianzhou Jiang* (2018). Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility, Food Research International, 106: 619-625.
(14) Zhang Yan，Sui Xiaonan，Huang Dejian*(2017). Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves. Food Chemistry, 232，571-578.
(15) Yan Zhang, Yuyang Gui, Dejian Huang*, (2017) Impact of maturity of Malay cherry (Lepisanthes alata) leaves on the inhibitory activity of starch hydrolases, Molecules, 22(6): 873.
(16) Yan Zhang, Adeline Ik Chian Wong, Ji'en Wu, Nura Binte Abdul Karim, Dejian Huang*, (2016) Lepisanthes alata (Malay cherry) leaves are potent inhibitors of starch hydrolases due to proanthocyanidins with high degree of polymerization, Journal of Functional Foods, 25: 568-578.
(17) Yang Li#, Yan Zhang#, Xiaonan Sui, Yana Zhang, Hongxia Feng, Lianzhou Jiang* (2014). Ultrasound-assisted aqueous enzymatic extraction of oil from perilla (Perilla frutescens L.) seeds, CyTA-Journal of Food, 12, 16-21.
(18) Yang Li#, Yan Zhang#, Mei Wang, Lianzhou Jiang*, Xiaonan Sui* (2013). Simplex-centroid mixture design applied to the aqueous enzymatic extraction of fatty acid-balanced oil from mixed seeds, Journal of the American Oil Chemists' Society, 90, 349-357.
(19) 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: 15504-15513.
(20) 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.
(21) Yabo Dong, Tian Lan, Xin Wang, Yan Zhang, Lianzhou Jiang, XiaonanSui* (2020). Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores, Food Hydrocolloids, 107: 105953.
(22) Xiaonan Sui, Yan Zhang, Weibiao Zhou* (2016). In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase, Journal of Functional Foods, 21: 50-57.
(23) Xiaonan Sui, Yan Zhang, Weibiao Zhou* (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility, Food Chemistry, 196: 910-916.
(24) Pei Liu#, Huixin Gang#, Huayu Liu, Dong Qin*, Yan Zhang, Junwei Huo* (2020). Regulation of anthocyanin accumulation by a transcription factor LcTT8 from Lonicera caerulea L., Plant Molecular Biology Reporter, 39: 125-136.
(25) Yang Li#, Xiaonan Sui#, Baokun Qi, Yan Zhang, Hongxia Feng, Yana Zhang, Lianzhou Jiang*, Tong Wang (2014). Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil, Journal of the American Oil Chemists' Society, 91: 159-168.
(26) Hongxia Feng#, Xiaonan Sui#, Yunhe Chang, Baokun Qi, Yan Zhang, Yang Li*, Lianzhou Jiang* (2014). Effect of extruding full-fat soy flakes on trans fat content, The Scientific World Journal, 2014: 427423.
(27) 乔锦莉，秦栋，郭良川，费小辉，张妍*，霍俊伟*. 蓝果忍冬的生物活性物质及其功效研究进展，食品科学，2020，41(09)：276-284.
(28) 董亚博，兰天，付元涛，孙书镜，李萌，江连洲，隋晓楠，张妍*. 大豆蛋白肽聚集体与EGCG复合纳米颗粒及其对乳液特性的研究，食品科学，2021，2021-07-27.
(29) 乔锦莉，张妍，刘佩，郭良川，霍俊伟*. 野生蓝果忍冬多酚鉴定及其抗氧化、降血糖活性，食品科学，2021，42(11)：47-55.
(30) 李杨，冯红霞，王欢，隋晓楠，张妍，孙培玲，张雅娜，江连洲*. 超声波辅助水酶法提取红花籽油的工艺研究，中国粮油学报，2014，29(07)：63-67.
(31) 李杨，张雅娜，王欢，冯红霞，王心刚，张妍，隋晓楠，江连洲*. 水酶法提取大豆油与其他不同种大豆油品质差异研究，中国粮油学报，2014，29(06)：46-52.
(32) 朱冠冰，乔锦莉，呼延文静，刘佩，张妍*，霍俊伟*. 漠河蓝果忍冬多酚成分鉴定及其体外生物活性分析，食品与发酵工业，2021，47(24)：48-55.
(33) 祝钢，鞠梦楠，崔守琦，李梦竹，罗小雪，隋晓楠，张妍*. 大豆蛋白/表没食子儿茶素没食子酸酯纳米复合颗粒制备Pickering乳液及其性质研究，食品科技，2020，45(09)：221-226.
(34) 刘佩，谢佳璇，秦栋，刘化禹，马小雯，张妍*，霍俊伟*. 五种寒地果树果实的多酚含量、抗氧化活性及抗α淀粉酶活性分析，食品工业科技，2020，41(04)：282-288.
(35) 董亚博，兰天，赵俊娜，江连洲，隋晓楠，张妍*. 基于CaCO3模板制备大豆蛋白微球及槲皮素的体外释放研究，食品与发酵工业，2021，47(17)：161-165.
(36) 张妍，李杨，江连洲*，隋晓楠，冯红霞，张雅娜. 响应面法优化超声辅助水酶法提取菜籽油脂工艺参数及酶种类对油脂提取效果的影响，食品工业科技， 2013，12：209-212+215.
(37) 谢佳璇，张妍，秦栋，刘佩，刘化禹，霍俊伟*. 蓝果忍冬不同发育时期叶片类黄酮化合物及抗氧化活性分析，西北农林科技大学学报(自然科学版)，2019，47(11)：87-95.
(38) 张雅娜，王妍，王欢，李杨，张妍，江连洲*，隋晓楠，潘立炜. 加热对大豆油品质特性的影响，食品工业科技，2013，23：73-79.
(39) 刘化禹，娄爽，秦栋，张妍，谢佳璇，霍俊伟*. 蓝果忍冬果柄离区形成中内源激素含量与细胞壁相关酶活性的变化特征，西北植物学报，2019，39(01)：110-120.
(40) 孙小娟，刘庆帅，员盎然，张妍，霍俊伟*，秦栋*，姜婷. 黑穗醋栗果实生长发育过程中抗坏血酸含量及相关酶活性的变化，中国农业科学，2019，52(01)：98-110.
(41) 张雅娜，李杨，江连洲*，王妍，张妍，冯红霞，隋晓楠. 紫苏乳状液酶解破乳工艺的研究，食品工业科技，2013，34(04)：201-206+211.
(42) 员盎然，孙小娟，马小雯，高静，谢禛名，张妍，秦栋*，霍俊伟*. GA 3与ABA对黑穗醋栗二次萌芽总酚含量及代谢酶活性的影响，南方农业学报，2019，50(06)：1263-1270.
专著：
(1) 小浆果果品营养学（2020），霍俊伟，张妍主编，科学出版社，ISBN 978-7-03-062750-6.
(2) Chapter 31: Grain and Grain Products Safety (2017), Xiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li, Lianzhou Jiang, Wiley, ISBN 978-1-119-23796-9.
(3) Anthocyanins in Food (2018), Xiaonan Sui, Yan Zhang, Lianzhou Jiang, Weibiao Zhou, Elsevier, ISBN 978-0-12-814026-0.
