Personal Information
Name: Erdong Yuan
Introduction:Associate Professor
School of Food Science and Engineering
Tel:
Fax:
E-mail: erdyuan@scut.edu.cn
Education Background
2014.8~2015.8 Visiting Scholar, Rutgers,The State University of New Jersey, USA
2003.9~2008.12 Doctor Degree (Food Science), South China University of Technology
1997.9~2000.3 Master Degree (Food Science), South China University of Technology
1993.9~1997.7 Bachelor Degree (Food Science and Engineering), Nanchang University
Employment Summary
Associate Professor (2000- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Food Nutrition and Health
Current Research Projects
1. Interaction between flavonoids and digestive enzyme, National Natural Science Foundation of China, 21002034, 2011~2013
Publications （*as corresponding author）
1. Li, Qiong, Wei, Qingyi, Yuan, Erdong*, Yang, Jiguo, Ning, Zhengxiang. Interaction between four flavonoids and trypsin: effect on the characteristics of trypsin and antioxidant activity of flavonoids. International Journal of Food Science & Technology, 2014, 49: 1063-1069
2. Yuan, Erdong, Liu, Benguo, Wei, Qingyi, Yang, Jiguo, Chen, Lei, Li, Qiong. Structure activity relationships of flavonoids as patent α-amylase inhibitors. Natural Product Communications, 2014, 9(8): 1173-1176
3. Yuan, Erdong, Liu, Benguo, Li, Wei, Li, Qiong. Characterization and antioxidant activity of the complex of phloridzin and hydroxypropyl-β-cyclodextrin. Tropical journal of pharmaceutical research, 2012, 11(4): 545-551
4. Chen, Lei，Wang, Chao，Wei, Qingyi，Ning, Zhengxiang，Yuan, Erdong*，Interaction of Dihydromyricetin and alpha-Amylase，Natural Product Communications，2013，8（3）：339~342
5. Wen, Jiping，Liu, Benguo，Yuan, Erdong*，Ma, Yuxiang，Zhu, Yongyi，Preparation and Physicochemical Properties of the Complex of Naringenin with Hydroxypropyl-beta-Cyclodextrin，Molecules，2010，15（6）：4401~4407
6. Yuan, Erdong，Liu, Benguo，Ning, Zhengxiang，Chen, Chungang，Preparative separation of flavonoids in Adinandra nitida leaves by high-speed counter-current chromatography and their effects on human epidermal carcinoma cancer cells，Food Chemistry，2009，115（3）：1158~1163
Courses Offered
1. “Food Biochemistry” for undergraduate students majoring in Food Science and Engineering.
2. “Functional Food” for undergraduate student majoring in Food Science and Engineering.
3. “Scientific Research and Paper Writing” for undergraduate student majoring in Food Science and Engineering as well as Food Quality and Safety.
4. “Functional Food” for graduate student majoring in Food Science as well as Food Quality and Safety.
