东北农业大学张妍博导园艺方向招生

张妍，博士，教授，博士生导师。经“优秀留学回国人才引进”回到东北农业大学，现为教育部国家重大人才工程青年学者、国家人社部高层次留学人才、国家教育部春晖计划、黑龙江省高层次人才、黑龙江省自然科学“杰出青年基金”、黑龙江省自然科学“优秀青年基金”、黑龙江省青年创新人才称号获得者。入选东北农业大学“东农学者计划”高层次人才（杰出学者JC2）、“青年领军人才”、“学术骨干”及“青年才俊”支持计划。

一、 联系方式

办公：园艺园林学院309-2室

邮箱：zhang_yan@neau.edu.cn

二、 研究领域

(1) 园艺产品采后贮藏与加工

(2) 寒地小浆果高值化应用

(3) 寒地小浆果生物活性与人类健康

三、 学习、工作经历

2022.09-至今     东北农业大学    园艺园林学院       教授，博士生导师

2019.09-2022.08   东北农业大学    园艺园林学院       副教授，硕士生导师

2018.09-2019.08   东北农业大学    园艺园林学院       讲师

2013.08-2017.08   新加坡国立大学（National University of Singapore）  

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

四、 学术、社会职务

(1) 国家发改委寒地小浆果开发利用国家地方联合工程研究中心，副主任

(2) 黑龙江省寒地小浆果种质资源创新与利用重点实验室，副主任

(3) 黑龙江省植物基食品科学联合实验室（国际合作），副主任

(4) 黑龙江省农业农村厅现代农业产业技术协同创新推广体系（黑龙江省寒地浆果产业技术协同创新推广体系），岗位专家

(5) 黑龙江省药学会药物代谢组学专业委员会，副主任委员

(6) 中国青年科技工作者协会，会员

(7) 黑龙江省青年科技工作者协会，专委会副秘书长

(8) 中国农学会农产品贮藏加工分会，委员

(9) 中国农学会食物与营养专业委员会，委员

(10) 黑龙江省欧美同学会，会员

(11) 哈尔滨市欧美同学会，理事

(12) 《Food Innovation and Advances》，青年编委

(13) 《International Journal of Molecular Sciences》，编委

(14) 《食品工业科技》，青年编委

五、 开设课程

(1) 本科生课程：《园艺作物采后生理与贮运加工》、《园艺产品功能成分》、《科研论文写作》、《专业文献查阅实训》和《专业认知实践》。

(2) 硕士生课程：《Nutrition and health of small fruit 小浆果营养与健康（全英文课程）》、《果树学科前沿专题进展》和《果蔬贮藏技术》。

六、 科研成果

先后主持/参与国家级、省部级项目/课题16项，主要包括：教育部国家重大人才工程青年学者、国家自然科学“面上项目”、国家自然科学“青年基金”、十三五国家重点研发计划子课题、十四五国家重点研发计划子课题、人社部“高层次留学人才回国资助”、教育部“春晖计划”项目、黑龙江省自然科学“杰出青年基金”、黑龙江省自然科学“优秀青年基金”、黑龙江省人社厅“留学回国人员择优资助”等。研究成果获2021年黑龙江省高校科学技术成果奖一等奖，2019年美国油脂化学家协会最佳论文奖“AOCS Best Paper Award”。

发表SCI论文60余篇，中科院一区论文35篇，影响因子>10论文20篇；入选ESI全球前1%高被引论文5篇，ESI热点论文2篇，最高影响因子15.1，H-index 21，总他引近3000次，论文发表在Trends Food Sci. Tech., Aggregate, Biomaterials, Food Hydrocolloid., Carbohyd. Polym., Food Chem., J. Agri. Food Chem.等国际 Top 期刊。并在国际著名学术出版机构Elsevier、Wiley出版2篇英文著作，在科学出版社出版1部中文专著。

代表性论文：

(1) Jiarui Zhao, Baoyue Chang, Jiayu Wen, Yidan Fu, Yu Luo, Jing Wang, Yan Zhang*, Xiaonan Sui (2025). Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat. Food Chemistry, 142462.

(2) Wei Wu, Xiumei Ma, Yingqi Wang, Yating Yu, Junwei Huo, Dejian Huang, Xiaonan Sui, Yan Zhang* (2025). Amplifying bioactivity of blue honeysuckle (Lonicera caerulea L.) fruit puree through ultrasonication: Antioxidant and antiproliferative activity. Ultrasonics Sonochemistry, 107179.

(3) Jiajia Shi, Tian Lan, Baiyu Wang, Yabo Dong, Zejian Xu, Yan Zhang*, Xiaonan Sui (2025). Influence of metal-phenolic networks on the properties of soy proteinisolates gels. Food Hydrocolloids, 110695.

(4) Luying Wang, Yabo Dong, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2025). The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels, Food Chemistry, 141134.

(5) Yifan Geng, Kaojia Cui, Na Ding, Houping Liu, Junwei Huo, Xiaonan Sui, Yan Zhang* (2024). Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage. Food Chemistry: X, 101848.

(6) Liangchuan Guo, Jinli Qiao, Muzyka Sergey Mikhailovich, Limei Wang, Yuxi Chen, Xuefei Ji, Haihui She, Lijun Zhang, Yan Zhang*, Junwei Huo (2024). Comprehensive structural analysis of anthocyanins in blue honeysuckle (Lonicera caerulea L.), bilberry (Vaccinium uliginosum L.), cranberry (Vaccinium macrocarpon Ait.), and antioxidant capacity comparison, Food Chemistry: X, 101734.

(7) Guancheng Shan, Mengqi Cui, Xiaoshuai Wang, Xiangyu Liang, Zejian Xu, Yan Zhang*, Xiaonan Sui (2024). Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking, International Journal of Biological Macromolecules, 275, 133674.

(8) Hainan Jin, Jiayu Wen, Lei Wang, Yan Zhang*, Xiaonan Sui (2024). Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release, Food Chemistry, 139588.

(9) Tian Lan, Xing Wang, Yabo Dong, Manzhe Jin, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system, Food Chemistry, 139164.

(10) Tian Lan, Yabo Dong, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review, Food Chemistry: X, 101365.

(11) Juan Sun, Dalong Li, Wenjing Huyan, Xiaoqi Hong, Shuman He, Junwei Huo, Lianzhou Jiang, Yan Zhang* (2024). Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity, Food Chemistry: X, 101176.

(12) Junran Feng, Yu Zhao, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein, Food Hydrocolloids, 109577.

(13) Guancheng Shan, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Fabrication and characterization of glycerin-plasticized soy protein amyloid fibril scaffolds by unidirectional freeze casting method, Food Hydrocolloids, 109400.

(14) Yuan Zhao, Ran Tian, Qin Zhang, Lianzhou Jiang, Jing Wang, Yan Zhang*, Xiaonan Sui (2024). Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking, Carbohydrate Polymers, 121903.

(15) Jiayu Wen, Jiarui Zhao, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2024). Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion, Food Hydrocolloids, 109927.

(16) Zhen Xiao, Dalong Li, Dejian Huang, Junwei Huo, Haixia Wu, Xiaonan Sui, Yan Zhang* (2023). Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity, Food Research International, 174: 113495.

(17) Xing Wang, Tian Lan, Manzhe Jin, Yabo Dong, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Impact of metal-phenolic networks on the structural and functional properties of soy protein, Food Hydrocolloids, 109019.

(18) Lei Wang, Jiayu Wen, Luying Wang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties, Food Hydrocolloids, 109040.

(19) Junwei Huo, Yana Ni, Dalong Li, Jinli Qiao, Dejian Huang, Xiaonan Sui, Yan Zhang* (2023). Comprehensive structural analysis of polyphenols and their enzymatic inhibition activities and antioxidant capacity of black mulberry (Morus nigra L.), Food Chemistry, 136605.

(20) Meng Zhang, Xiumei Ma, Zhen Xiao, Ao Sun, Mengchen Zhao, Yaru Wang, Dejian Huang, Xiaonan Sui, Junwei Huo, Yan Zhang* (2023). Polyphenols in twenty cultivars of blue honeysuckle (Lonicera caerulea L.): Profiling, antioxidant capacity, and α-amylase inhibitory activity, Food Chemistry, 136148.

(21) Jiayue Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze-thaw cycles, Food Chemistry: X, 17: 100574.

(22) Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2022). An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis, Food Chemistry, 394: 133484.

(23) Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2022). High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation, Food Research International, 156: 111189.

(24) 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, 385: 132588.

(25) 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.

(26) 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.

(27) 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.

(28) 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.

(29) 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.

(30) Yan Zhang, Xiaonan Sui, Dejian Huang (2017). Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves, Food Chemistry, 232: 571-578.

代表性著作：

(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.