博 士新加坡国立大学 食品科学与工程 硕 士东北农业大学 粮食、油脂及植物蛋白工程 学 士东北农业大学 粮食、油脂及植物蛋白工程

主持参与教改课题2项、参编国家规划教材3部，主讲2门本科生课程，担任2018年Enactus创行中国指导教师，并多次指导学生参与各项科技竞赛活动包括大学生创新创业训练计划国家级/省级指导项目，全国大学生生命科学创新创业大赛、杜邦营养与健康两岸学生创新竞赛、全国/黑龙江省大学生生命科学竞赛、中国大学生“互联网+”创新创业大赛，“挑战杯”黑龙江省大学生课外学术科技作品竞赛等并获得国家级/省级奖项共计20余项。

近两年部分代表性论文： 1.JianDing, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Jiang, Lianzhou Jiang*, Yan Zhang*,Xiaonan Sui*(2019). The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk,Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105418. 2.Mengnan Ju, Gang Zhu, Guo Huang, Xinchun Shen, Yan Zhang*, Lianzhou Jiang*,Xiaonan Sui*(2019). A novel Pickering emulsion produced using soy protein-anthocyanin complex nanoparticles,Food Hydrocolloids, 99, 105329. 3.Zejian Xu, Nairong Hao, Lianwei Li, Yan Zhang, Liangli Yu, Lianzhou Jiang*,Xiaonan Sui*(2019). Valorization of soy whey wastewater: how epigallocatechin-3-gallate regulates protein precipitation,ACS Sustainable Chemistry & Engineering,7(18): 15504-15513.（封面文章） 4.Jian Ding, Zejian Xu, Baokun Qi, Zongzhong Liu, Liangli Yu, Yan Zhang*, Lianzhou Jiang*,Xiaonan Sui*(2019). Thermally treated soybean oleosomes: the changes in their stability and associated proteins,International Journal of Food Science and Technology,doi:10.1111/ijfs.14266. 5.Qiaozhi Zhang, Xiaohong Tong, Yang Li*, Huan Wang, Zhongjiang Wang, Baokun Qi,Xiaonan Sui*, and Lianzhou Jiang* (2019) Purification and characterization of antioxidant peptides from Alcalase-hydrolyzed soybean (GlycinemaxL.) hydrolysate and their cytoprotective effects in human intestinal Caco-2 cells,Journal of Agricultural and Food Chemistry,67: 5772-5781. 6.Jian Ding, Zejian Xu,BaokunQi, Shouqi Cui, Tong Wang, Lianzhou Jiang*, Yan Zhang*,Xiaonan Sui*(2019). Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: an in vitro digestibility study.Food Hydrocolloids,94: 519-527. 7.Qiaozhi Zhang, Yang Li, Zhongjiang Wang, BaokunQi,Xiaonan Sui*, Lianzhou Jiang* (2019).Recovery of high value-added protein from enzyme-assisted aqueous extraction (EAE) of soybeans by dead-end ultrafiltration,Food Science & Nutrition,7:858-868. 8.Lianzhou Jiang, Yingjie Liu, Liang Li, Baokun Qi, Mengnan Ju, Yue Xu, Yan Zhang*,Xiaonan Sui*(2019). Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate.Food Research International,120, 603-609. 9.Jian Ding, Zejian Xu, Baokun Qi, Lianzhou Jiang*,Xiaonan Sui*(2018). Physicochemical and oxidative stability of a soybean oleosome-based emulsion and itsin vitrodigestive fate as affected by (−)-epigallocatechin-3-gallate.Food & Function, 9: 6146-6154.（封面文章） 10.Qiaozhi Zhang, Xiaohong Tong, Baokun Qi, Zhongjiang Wang, Yang Li,Xiaonan Sui*, Lianzhou Jiang* (2018). Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport.Journal of Functional Foods, 42: 298-305. 11.Yan Zhang, Si Chen, Baokun Qi,Xiaonan Sui*, Lianzhou Jiang* (2018). Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structures and in vitro digestibility,Food Research International,106: 619-625. 12.Longkun Wu, Limin Wang, Baokun Qi, Xiaonan Zhang, Fusheng Chen, Yang Li,Xiaonan Sui*, Lianzhou Jiang* (2018). 3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder,Food Chemistry,249: 16-21. 13.Xiaonan Sui, Hongbo Sun, Baokun Qi, Min Zhang*, Yang Li*, Lianzhou Jiang (2018),Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions,Food Chemistry,245: 871-878.

获国际专利1项，中国授权发明专利13件