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基本信息
杨晓泉

学  位   博士

导师情况   博导、硕导

研究方向   食品蛋白质化学与工程/食品营养与健康

联系电话   020-87114262

Email     fexqyang@scut.edu.cn

通讯地址   广州市天河区五山路381号华南理工大学麟鸿楼311蛋白中心



个人简介

简介

1981-1985        西北农林科技大学农学学士

1985-1988        西北农林科技大学生物化学硕士

1992-1995        中山大学生物化学博士

1988-1992        中国热带农业科学院助理研究员

1995–2003        华南理工大学副教授

2003-至今华南理工大学教授、博士生导师

2005-2006        英国利兹Leeds大学访问学者

杨晓泉教授,现任华南理工大学食品科学与工程学院教授,兼任小麦与玉米深加工国家工程实验室副主任,淀粉与植物蛋白深加工教育部工程研究中心副主任,广东省天然产物利用与产品安全重点实验室副主任。学术兼职主要包括中国粮油学会食品分会常务理事,中国食品科技学会功能食品分会及大豆食品分会常务理事,广东省营养学会常务理事,《中国粮油学报》编委,以及ACS Appl. Mater. InterfacesJ. Agric. Food Chem. Food HydrocolloidsJAOCS等国际期刊的审稿人。

杨晓泉教授长期从事植物蛋白特别是大豆蛋白的研究与开发工作,在此领域主持与参加“863计划”、“十二五”科技支撑及国家自然科学基金、公益性行业科技专项多项国家级科研项目,包括“特殊病理时期营养功能食品专用配料的研究”、“抗极端环境蛋白质加工技术研究与产业化”、“特殊人群食品(中老年、婴儿)品质改良专用蛋白配料关键技术研究”等项目。2011年及2015年分别获得国家科技进步奖两次(排名第二)。目前,已发表SCI收录论文100多篇(通讯作者80余篇),他引超过1600次,进入农业科学ESI全球排名1%,列190位。获得大豆蛋白等植物蛋白方面授权专利15项。


科研项目

1. 863计划”项目:特殊人群食品(中老年、婴儿)品质改良专用蛋白配料关键技术研究,2013AA102208-32013-2017

2. 国家科技支撑计划:特殊病理时期营养功能食品专用配料的高效制备关键技术研发,2012BAD33B10-22012-2015

3. 农业部公益性行业科技项目:大宗粮食加工副产物综合利用技术研究与示范,201303071-052013-2017

4. 国家自然科学基金:功能性蛋白质微胶的制备、结构表征及输送与界面性质研究,313717442014-2017

5. “十二五”国家支撑计划:抗极端环境蛋白质加工技术研究与产业化开发,2012BAD34B04-22012-2014


学术论文

1. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system. Langmuir, 2016, 32, 8092-8101.

2. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Nonlinear surface dilatational rheology and foaming behavior of protein and protein fibrillar aggregates in the presence of natural surfactant. Langmuir, 2016, 32, 3679-3690.

3. Chun Liu, Fen-Fen Cheng, Ying-En Sun, Xiao-Quan Yang. Structure-function relationship of a novel PR-5 protein with antimicrobial activity from soy hulls. Journal of Agricultural and Food Chemistry, 2016, 64, 948-959.

4. Yuan Zou, Zhi-Li Wan, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang. Modulation of the surface properties of protein particles by a surfactant for stabilizing foams. RSC Advances, 2016, 6, 66018-66026.

5. Xiao-Wei Chen, Ya-Jun Chen, Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang. Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties. Food & Function, DOI: 10.1039/c6fo00449k.

6. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin. Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibers. Food Hydrocolloids, 2016, 61, 269–276.

7. Wei-Jian Shi, Chuan-He Tang, Shou-Wei Yin, Yan Yin, Xiao-Quan Yang, Lei-Yan Wu, Zhen-Gang Zhao. Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach. Food Hydrocolloids, 2016, 52, 253-264.

8. Yong-Hui Wang, Zhi-Li Wan, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, Yuan Lin. Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery. Food Hydrocolloids, 2016, 54, Part A, 40–48.

9. Xiao-Wei Chen, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang. Controlled volatile release of structured emulsions based on phytosterols crystallization. Food Hydrocolloids, 2016, 56, 170–179.

10. Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocolloids, 2016, 61, 747–755.

11. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jin-Mei Wang, Li-Juan Wang. Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers. Food Hydrocolloids, 2016, 52, 317–328.

12. Jian Guo, Qian Zhou, Yong-Chuang Liu, Xiao-Quan Yang, Jin-Mei Wang, Shou-Wei Yin, Jun-Ru Qi. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties. Food Hydrocolloids, 2016, 58, 324–334.

13. Ya-Qiong Hu, Shou-Wei Yin, Jian-Hua Zhu, Jun-Ru Qi, Jian Guo, Lei-Yan Wu, Chuan-He Tang, Xiao-Quan Yang. Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles. Food Hydrocolloids, 2016, 61, 300-310.

14. Li-Juan Wang, Shou-Wei Yin, Lei-Yan Wu, Jun-Ru Qi, Jian Guo, Xiao-Quan Yang. Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs). Food Chemistry, 2016, 213, 462–469.

15. Jing-Yi Weng, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Qian-Ru Liu, Jian-Hua Zhu, Xiao-Quan Yang. Fractionation and characterization of soy β-conglycinin–dextran conjugates via macromolecular crowding environment and dry heating. Food Chemistry, 2016, 196, 1264-1271.

16. Xiao-Wei Chen, Shi-Yao Fu, Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives. Food Chemistry, 2016, 211, 836–844.

17. Wei Lu, Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. Journal of Food Engineering, 2016, 169, 250–258.

18. Qian-Ru Liu, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Ji-Lu Feng, Meng Cheng, Jing Cao, Jing-Yi Weng, Xiao-Quan Yang. The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes. Food Research International, In press.

19. Yuan Zou, Yan-Qiong Chen, Meng-Ping Wang, Jin-Mei Wang, Xiao-Quan Yang. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. International Journal of Food Science and Technology, 2016, DOI: 10.1111/ijfs.13212.

20. Jun-Jie Hou, Xiao-Quan Yang, Shi-Rao Fu, Meng-Ping Wang, Fan Xiao. Preparation of double-network tofu with mechanical and sensory toughness. International Journal of Food Science and Technology, 2016, 51, 962–969.

21. Yuan Lin, Yong-Hui Wang, Xiao-Quan Yang, Jian Guo, Jin-Mei Wang. Corn protein hydrolysate as a novel nano-vehicle: enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3. LWT-Food Science and Technology, 2016, 72, 510–517.

22. Chun Liu, Fen-Fen Cheng, Xiao Liu, Hong-Yu Ma, Xiao-Quan Yang. Improved extraction of disulphide-rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase. International Journal of Food Science and Technology, 2016, 51, 1509–1515.

23. Xiu-Ting He, De-Bao Yuan, Jin-Mei Wang, Xiao-Quan Yang. Thermal aggregation behaviour of soy protein:characteristics of different polypeptides and sub-units. Journal of the Science of Food and Agriculture, 2016, 96, 1121–1131.

24. Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi, Jun-Jie Hou. Subcritical water induced complexation of soy protein and rutin: improved interfacial properties and emulsion stability. Journal of Food Science, DOI: 10.1111/1750-3841.13403.

25. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels. Journal of the Science of Food and Agriculture, 2016, 96, 4449–4456.

26. Chun Liu, Fen-Fen Cheng, Jin-Mei Wang, Zhi-Li Wan, Ying-En Sun, Xiao-Quan Yang. Preparation and characterisation of surface-active pectin from soya hulls by phosphate-assisted subcritical water combined with ultrasonic treatment. International Journal of Food Science and Technology, 2016, 51, 61–68.

27. Yong-Hui Wang, Yang Yuan, Xiao-Quan Yang, Jin-Mei Wang, Jian Guo, Yuan Lin. Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles. Journal of Food Science and Technology, 2016, DOI:10.1007/s13197-016-2257-1.

28. Juan Yang, Na-Na Wu, Jie Peng, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin, Jin-Mei Wang. Prevention of retinoic acid-induced osteoporosis in mice by isoflavone-enriched soy protein. Journal of the Science of Food and Agriculture, 2016, 96, 331–338.

29. Yuan Zou, Jian Guo, Shou-Wei Yin, Jin-Mei Wang, Xiao-Quan Yang. Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles. Journal of Agricultural and Food Chemistry, 2015, 63, 7405-7414.

30. Li-Juan Wang, Ya-Qiong Hu, Shou-Wei Yin, Xiao-Quan Yang, Fu-Rao Lai, Si-Qi Wang. Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). Journal of Agricultural and Food Chemistry, 2015, 63, 2514-2524.

31. Ji-Lu Feng, Jun-Ru Qi, Shou-Wei Yin, Jin-Mei Wang, Jian Guo, Jing-Yi Weng, Xiao-Quan Yang. Fabrication and characterization of stable soy β-conglycinin-dextran core-shell nanogels prepared via a self-sssembly approach at the isoelectric point. Journal of Agricultural and Food Chemistry, 2015, 63, 6075-6083.

32. Zhi-Li Wan, Jian Guo, Xiao-Quan Yang. Plant protein-based delivery systems for bioactive ingredients in foods. Food & Function, 2015, 6, 2876-2889.

33. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiu-Ting He, Yang Yuan, Shou-Wei Yin, Xiao-Quan Yang. Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure. Food Hydrocolloids, 2015, 50, 94-101.

34. Yong-Hui Wang, Jin-Mei Wang, Xiao-Quan Yang, Jian Guo, Yuan Lin. Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin. Food & Function, 2015, 6, 2636-2645.

35. Juan Yang, Zhi-Ning Bao, Na-Na Wu, Xiao-Quan Yang, Wei-Feng Lin, Zhong Chen, Jin-Mei Wang, Jian Guo. Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment. International Journal of Food Science and Technology, 2015, 50, 1331-1337.

36. Jian Guo, Lei Hu, Xiao-Quan Yang, Shu-Juan Yu, Yong-Chuang Liu, Yu-Cong Jin. Influence of soy protein isolate prepared by phosphate-assisted hydrothermal cooking on the gelation of myofibrillar protein. Journal of the American Oil Chemistsʹ Society, 2015, 92, 523-531.


获奖

1. 营养代餐食品设计创制关键技术及产业化应用,2015年,国家科学技术进步奖二等奖,第二完成人

2. 稻米深加工高效转化与副产物综合利用,2011年,国家科学技术进步奖二等奖,第二完成人

3. 南方谷物方便食品专用配料制备及品质改良关键技术研发,2014年,广东省科学技术奖一等奖,第二完成人

4. 南方传统粮油食品品质改良关键技术与新产品研发,2013年,中华农业科技奖一等奖,第三完成人

5. 山东省科技进步二等奖,2011年,第三完成人

6. 美国油脂化学学会ADM优秀论文奖,2011


教授

联系方式

学院办公室:020-87113126
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