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胡艳
2023-05-10 13:51
  • 胡艳
  • 胡艳 - 博士-贵阳学院-食品与制药工程学院-个人资料

近期热点

资料介绍

个人简历


胡艳,女,汉族,1991年4月生,中共党员,四川宜宾人。2014年毕业于西南大学园艺专业,获农学学士学位,2014-2019年于西南大学攻读博士,获农学博士学位。
2019年进入贵阳学院食品与制药工程学院工作,现为食品与质量安全教研室教师。

研究领域


主要从事果品营养与质量安全、营养素微纳米递送体系构建与功能评估研究""

近期论文


(1) Yan Hu, Wenlin Zhang, Zunli Ke, Yan Li*, Zhiqin Zhou*. In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles. International journal of food science and technology, 2017, 11(52): 2362-2373.
(2) Yan Hu, Yan Li, Wenlin Zhang, Guangning Kou, Zhiqin Zhou*. Physical stability and antioxidant activity of citrus flavonoids in Arabic gum-stabilized microcapsules: modulation of whey protein concentrate. Food Hydrocolloids 2018,77:588-597.
(3) Yan Hu, Guangning Kou, Qiyang Chen, Yan Li*, Zhiqin Zhou*. Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles. LWT - Food Science and Technology, 2019, 99:24-33.
(4) Yan Hu#, Qiao Shu#, Fei Liu, Lingling Lei, Bin Li, Yanping Cao, Yan Li*. Ca2+ -induced whey protein emulgels for the encapsulation of crystalline nobiletin: effect of nobiletin crystals on the viscoelasticity. Food Hydrocolloids, 2019, 94:57-62.
(5)Yan Hu, Fei Liu, Junxiao Pang, David Julian McClements, Zhiqin Zhou, Bin Li, and Yan Li. Biopolymer additives enhance tangeretin bioavailability in emulsion-based delivery systems: an in vitro and in vivo study. Journal of Agricultural and Food Chemistry, 2021, 69, 2, 730–740.

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