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

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.