个人简历

教育经历\r
1979.9-1983.7在天津科技大学食品工程专业获得学士学位；\r
1983.9-1986.7在天津科技大学食品工程专业获得硕士学位；\r
1993.7-1996.7在匈牙利园艺与食品工业大学食品科学与工程专业获得博士学位。\r
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工作经历\r
1986.7-1997.12在天津科技大学任教，先后任助教、讲师、副教授；\r
1997.1-1999.12在顶新国际集团饮品事业群任研发中心经理；\r
2000.1 -2011.12 在北京汇源果汁饮料集团总公司任研发副总裁；\r
2001.9-今在中国农业大学食品科学与营养工程学院先后任副教授、教授；\r
2012.8-2013.2 在美国麻省大学，访问学者

研究领域

""食品功能配料开发（高效萃取分离技术、稳态化技术）； 食品功能因子递送系统研究（微胶囊、纳米乳液、胶体颗粒、Pickering乳液）； 饮品加工技术开发（果蔬汁、茶饮料、植物饮料、植物蛋白饮料、功能饮料）""""

近期论文

1. Sun, C., Dai, L., & Gao, Y. (2016). The Binary Complex Based on Zein and Propylene Glycol Alginate for Delivery of Quercetagetin. Biomacromolecules,DOI: 10.1021/acs.biomac.6b01362.\r
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2. Liu, F., Zhu, Z., Ma, C., Luo, X., Bai, L., Decker, E. A., ... & McClements, D. J. (2016). Fabrication of Concentrated Fish Oil Emulsions using Dual-channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.6b04413.\r
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3. Dai, Lei., Sun, C., & Gao, Y. (2016).The interaction between zein and lecithin in ethanol-water solution and characterization of zein–lecithin composite colloidal nanoparticles. Plos One,11(11), e0167172.\r
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4. Fan R. Xiang J., Li N., Jiang X. & Gao Y. (2016) Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese liquorice (Glycyrrhiza uralensis Fisch.) by subcritical water. Separation Science and Technology, 51, 609-621.\r
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5. Fan, R., Li, N., Xu, H., Xiang, J., Wang, L., & Gao, Y. (2016). The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-d-glucuronide in subcritical water. Food Chemistry, 190, 912-921.\r
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6. Liu F., Ma C., McClements D. Gao Y. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions, Food Hydrocolloids, 61, 578-588.\r
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7. Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2016). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety, DOI: 10.1111/1541-4337.12229\r
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8. Liu, F., Wang, D., Ma, C., & Gao, Y. (2016). Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 58, 49-59.\r
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9. Liu, F., Wang, D., Sun, C., & Gao, Y. (2016). Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids, 52, 661-669.\r
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10. Liu, F., Wang, D., Sun, C., McClements, D. J. & Gao, Y. (2016). Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry. 205, 129-139.\r
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11. Liu, F., Wang, D., Xu, H., Sun, C., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates. Food Chemistry, 196, 338-346.\r
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12. Liu, L., Gao, Y., McClements, D. J., & Decker, E. A. (2016). Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chemistry, 210, 242-248.\r
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13. Liu, S., Liu, F., Xue, Y., & Gao, Y. (2016). Evaluation on oxidative stability of walnut beverage emulsions. Food Chemistry, 203, 409-416.\r
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14. Liu, S., Sun, C., Xue, Y., & Gao, Y. (2016). Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion. Food Chemistry, 196, 475-485.\r
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15. Mao, L., Wang, D., Liu, F., & Gao, Y. (2016). Emulsion Design for the Delivery of β-Carotene in Complex Food Systems. Critical Reviews in Food Science and Nutrition, http://dx.doi.org/10.1080/10408398.2016.1223599.\r
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16. Sun, C., Dai, L., & Gao, Y. (2017). Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH. Food Hydrocolloids, 64, 36-47.\r
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17. Sun, C., Dai, L., He, X., Liu, F., Yuan, F., & Gao, Y. (2016). Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution. Food Hydrocolloids, 58, 11-19.\r
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18. Sun, C., Dai, L., Liu, F., & Gao, Y. (2016). Dynamic high pressure microfluidization treatment of zein in aqueous ethanol solution. Food Chemistry, 210, 388-395.\r
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19. Sun, C., Dai, L., Liu, F., & Gao, Y. (2016). Simultaneous treatment of heat and high pressure homogenization of zein in ethanol–water solution: Physical, structural, thermal and morphological characteristics.Innovative Food Science & Emerging Technologies, 34, 161-170.\r
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20. Sun, C., Yang, J., Liu, F., Yang, W., Yuan, F., & Gao, Y. (2016). Effects of Dynamic High-Pressure Microfluidization Treatment and the Presence of Quercetagetin on the Physical, Structural, Thermal, and Morphological Characteristics of Zein Nanoparticles. Food and Bioprocess Technology, 9(2), 320-330.\r
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21. Wang, W., Liu, F., & Gao, Y. (2016). Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect. Food Research International, 83, 31-40.\r
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22. Wang, W., Sun, C., Mao, L., Ma, P., Liu, F., Yang, J., & Gao, Y. (2016). The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review. Trends in Food Science & Technology, 56, 21-38.\r
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23. Wang, W., Xu., H. et al. (2016). In vitro antioxidant, anti-diabetic and antilipemic potentials of quercetagetin extracted from marigold (Tagetes erecta L.) inflorescence residues, Journal of Food Science and Technology, 53(6), 2614–2624.\r
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24. Wei, Z., & Gao, Y. (2016). Evaluation of structural and functional properties of chitosan–chlorogenic acid complexes. International Journal of Biological Macromolecules. 86, 376-382.\r
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25. Wei, Z., & Gao, Y. (2016). Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates. Food Hydrocolloids, 52, 590-599.\r
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26. Wei, Z., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes. LWT-Food Science and Technology, 71, 295-301.\r
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27. Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids, 63, 625-634.\r
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28. Liu, F., Ma, C., Zhang, R., Gao, Y. & McClements, D. J., (2017). Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with protein-polysaccharide-polyphenol conjugates. Food Chemistry, http://dx.doi.org/10.1016/j.foodchem.2016.10.057\r
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29. Sun, C., Dai, L., Liu, F., & Gao, Y. (2017). Interaction and formation mechanism of binary complex between zein and propylene glycol alginate, Carbohydrate Polymers, Accept.\r
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30. Bao, Y., Yuan, F., Zhao, X., Liu, Q., & Gao, Y. (2015). Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulate Blanco) juice using macroporous resins. Food and Bioproducts Processing, 94, 199–207.\r
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31. Fan, R., Li, N., Jiang, X., Yuan, F., & Gao, Y. (2015). HPLC–DAD–MS/MS identification and HPLC–ABTS•+ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract. European Food Research and Technology, 240, 1035-1048\r
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32. Fan, R., Yuan, F., Wang, N., Gao, Y., & Huang, Y. (2015). Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L. Journal of Food Science and Technology, 52(5), 2690-2700.\r
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33. Liu, F., Sun, C., Wang, D., Yuan, F., & Gao, Y. (2015). Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Advances, 5(95), 78215-78228.\r
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34. Liu, F., Sun, C., Yang, W., Yuan, F., & Gao, Y. (2015). Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances, 5(20), 15641-15651.\r
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35. Liu, Q., & Gao, Y. (2015). Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins. LWT-Food Science and Technology, 63, 1245-1253.\r
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36. Sun, C., Liu, F., Yang, J., Yang, W., Yuan, F., & Gao, Y. (2015). Physical, structural, thermal and morphological characteristics of zeinquercetagetin composite colloidal nanoparticles. Industrial Crops and Products, 77, 476-483.\r
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37. Wang, L., Xu, H., Yuan, F., Fan, R., & Gao, Y. (2015). Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chemistry, 185, 90-98.\r
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38. Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., & Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology. 2015, 42, 250-258.\r
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39. Wang, X., Liu, F., Liu, L., Wei, Z., Yuan, F., & Gao, Y. (2015). Physicochemical characterisation of β-carotene emulsion stabilized by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid. Food Chemistry, 173, 564-568.\r
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40. Wei, Z., Yang, W., Fan, R., Yuan, F., & Gao, Y. (2015). Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids, 45, 337-350\r
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41. Xu, H., Jiao, Q., Yuan, F., & Gao, Y. (2015). In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace. LWT-Food Science and Technology, 63(1), 677-684.\r
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42. Xu, H., Liu, X., Yan, Q., Yuan, F., & Gao, Y. (2015). A Novel Copigment of Quercetagetin for Stabilization of Grape Skin Anthocyanins. Food Chemistry. 166, 50-55.\r
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43. Xu, H., Peng, Q., Yuan, F., & Gao, Y. (2015). Mathematical Modeling of Betanin Extraction from Red Beet (Beta vulgaris L.) by Solid–Liquid Method. International Journal of Food Engineering, 11(1), 17-22.\r
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44. Xu, H., Wang, W., Liu, X., Yuan, F., & Gao, Y. (2015). Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction. Industrial Crops and Products, 76, 946-954.\r
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45. Xu, H., Xu, X., Tao, Y., Yuan, F., & Gao, Y. (2015). Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse. Flavour and Fragrance Journal. 30 (4), 275-281.\r
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46. Xu, X., & Gao, Y. (2015). Purification and identification of angiotensin I‐converting enzyme‐inhibitory peptides from apalbumin 2 during simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 95(5), 906-914.\r
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47. Yang, W, Yuan F., Gao Y. (2015). Interaction of fish collagen with (-)-epigallocatechin gallate. Spectroscopy and Spectral Analysis. 35, 184-188.\r
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48. Yang, W., Liu, F., Xu, C., Sun, C., Yuan, F., & Gao, Y. (2015). Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides and collagen peptide. Journal of Agricultural and Food Chemistry, 63, 5035-5045\r
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49. Yang, W., Xu, C., Liu, F., Sun, C., Yuan, F., & Gao, Y. (2015). Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin and (-)-epigallocatechin gallate using multi-spectroscopic methods. Journal of Agricultural and Food Chemistry, 63, 5046-5054.\r
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50. Zhao, X., Liu, F., Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Research International, 74, 260-268.\r
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51. Hou, Z., Liu, Y., Lei, F., & Gao, Y. (2014). Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers. LWT-Food Science and Technology. 59, 867-873.\r
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52. Lei, F., Liu, F., Yuan, F., & Gao, Y. (2014). Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids, 39, 163-170.\r
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53. Lei, F., Wang, X., Liang, C., Yuan, F., & Gao, Y. (2014). Preparation and functional evaluation of chitosan‐EGCG conjugates. Journal of Applied Polymer Science, 131(3)\r
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54. Li, C., Liu, F., Gong, Y., Wang, Y., Xu, H., Yuan, F., & Gao, Y. (2014). Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates. LWT-Food Science and Technology, 57(2), 612-617.\r
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55. Liang, C., Yuan, F., Liu, F., Wang, Y., & Gao, Y. (2014). Structure and antimicrobial mechanism of ɛ-polylysine-chitosan conjugates through Maillard reaction. International Journal of Biological Macromolecules, 70, 427-434.\r
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56. Liu, Y., Hou, Z., Yang, J., & Gao, Y. (2014). Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic. Journal of Food Science and Technology, 1-12.\r
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57. Liu, Y., Lei, F., Yuan, F., & Gao, Y. (2014). Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion. Food & Function. 5(11), 2940-2947.\r
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58. Pan, Q., Zhou, B., Liu, L., Wang, L., Yuan, F., & Gao, Y. (2014). The aggregation of soy protein isolate on the surface of Bifidobacterium. Food Research International, 64, 323-328.\r
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59. Wang, X., Zhang, J., Lei, F., Liang, C., Yuan, F., & Gao, Y. (2014). Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin. Food Chemistry, 150, 341-347.\r
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60. Wang, Y., Liu, F., Liang, C., Yuan, F., & Gao, Y. (2014). Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε‐polylysine and chitosan. Journal of the Science of Food and Agriculture, 2014, 94: 14, 2986–2991.\r
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61. Xin, X., Fan, R., Gong, Y., Yuan, F., & Gao, Y. (2014). On-line HPLC-ABTS•+ evaluation and HPLC-MS n identification of bioactive compounds in hot pepper peel residues. European Food Research and Technology, 238(5), 837-844.\r
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62. Xu, D., Yuan, F., Gao, Y., Panya, A., McClements, D. J., & Decker, E. A. (2014). Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry, 156, 374-379.\r
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63. Xu, H., Hao, Q., Yuan, F., & Gao, Y. (2014). Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing. Journal of Food Process Engineering. 38(1), 67-75.\r
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64. Xu, H., Wang, W., Jiang, J., Yuan, F., & Gao, Y. (2014). Subcritical water extraction and antioxidant activity evaluation with on-line HPLC-ABTS•+ assay of phenolic compounds from marigold (Tagetes erecta L.) flower residues. Journal of Food Science and Technology, 52(6), 3803-3811.\r
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65. Yang, W., Liu, F., Xu, C., Yuan, F., & Gao, Y. (2014). Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Research International, 64, 141-149.\r
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66. Yang, W., Xu, C., Liu, F., Yuan, F., & Gao, Y. (2014). Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (−)-Epigallocatechin-3-gallate. Journal of Agricultural and Food Chemistry, 62(44), 10816-10827.\r
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67. Zhao, J., Wei, T., Wei, Z., Yuan, F., & Gao, Y. (2014). Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion. Food Hydrocolloids. 44,443-452\r
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68. Zhao, J., Xiang, J., Wei, T., Yuan, F., & Gao, Y. (2014). Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin–soybean soluble polysaccharides and lactoferrin–beet pectin. Food Research International, 66, 216-227.\r
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69. Chen, J., Gao, D., Yang, L., & Gao, Y. (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International, 54(2), 1821-1827.\r
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70. Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E. A., & Gao, Y. (2013). Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions. LWT-Food Science and Technology, 54(1), 236-241.\r
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71. Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin. Journal of Dispersion Science and Technology, 34(6), 785-792.\r
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72. Xu, D., Yuan, F., Gao, Y., McClements, D. J., & Decker, E. A. (2013). Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion. Food chemistry, 139(1), 1098-1104.\r
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73. Xu, X., & Gao, Y. (2013). Isolation and characterization of proteins and lipids from honeybee (Apis mellifera L.) queen larvae and royal jelly. Food Research International, 54(1), 330-337.\r
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74. Yan, Q., Zhang, L., Zhang, X., Liu, X., Yuan, F., Hou, Z., & Gao, Y. (2013). Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment. Food Research International, 50(2), 603-609.\r
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75. Yuan, F., Gao, Y., Decker, E. A., & McClements, D. J. (2013). Modulation of physicochemical properties of emulsified lipids by chitosan addition. Journal of Food Engineering, 114(1), 1-7.\r
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76. Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y. (2013). Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate–Chitosan Mixtures. Food and Bioprocess Technology, 6(4), 1024-1031.\r
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77. Gong, Y., Hou, Z., Gao, Y., Xue, Y., Liu, X., & Liu, G. (2012). Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology. Food and Bioproducts Processing, 90(1), 9-16.\r
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78. Gong, Y., Liu, X., He, W. H., Xu, H. G., Yuan, F., & Gao, Y. X. (2012). Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (agetes erecta L.) residue. Fitoterapia, 83(3), 481-489.\r
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79. He, L., Zhang, X., Xu, H., Xu, C., Yuan, F., Knez, & Gao, Y. (2012). Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay. Food and Bioproducts Processing, 90(2), 215-223.\r
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80. Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y. (2012). Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids, 26(1), 205-211.\r
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81. Liu, G., Xu, X., Gong, Y., He, L., & Gao, Y. (2012). Effects of supercritical CO2 extraction parameters on chemical composition and free radical-scavenging activity of pomegranate (Punica granatum L.) seed oil. Food and Bioproducts Processing, 90(3), 573-578.\r
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82. Liu, Y., Hou, Z., Lei, F., Chang, Y., & Gao, Y. (2012). Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion. Innovative Food Science & Emerging Technologies, 15, 86-95.\r
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83. Xu, D., Wang, X., Jiang, J., Yuan, F., & Gao, Y. (2012). Impact of whey protein–Beet pectin conjugation on the physicochemical stability of β-carotene emulsions. Food Hydrocolloids, 28(2), 258-266.\r
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84. Xu, X., Gao, Y., & Sun, L. (2012). Free and esterified triterpene alcohol composition of bee pollen from different botanical origins. Food Research International, 48(2), 650-656.