兰雅淇

姓名

兰雅淇

性别

女

出生年月

1988.8

民族

汉

籍贯

河北石家庄

政治面貌

中共党员

毕业院校

美国罗格斯新泽西州立大学

专业

食品科学

学历

博士研究生

学位

博士

邮箱地址

yaqilan@126.com

通讯地址

广州市天河区五山路483号华南农业大学食品学院

联系电话

所在院系

食品学院

职称

教授

担任职务

无

个人简介

兰雅淇，博士，教授，博士生导师，广东省功能食品活性物重点实验室副主任，广东省自然科学杰出青年基金获得者。主要从事食品胶体研究，包括利用脂质、蛋白等生物分子自组装构建油脂凝胶、凝胶乳液、油脂泡沫等新型胶体体系及其在健康食品中的应用。近年来主持国家、省部级等各类科研项目11项；发表高水平论文50余篇，包括封面文章4篇，高影响力文章1篇（IF=34）；以第一发明人授权国家发明专利9项；多次受邀在国际国内会议做汇报演讲，获2019年美国油脂化学家年会最佳论文奖，并担任109届美国油脂化学家年会分会场主席。此外还担任Food   Chemistry, Food Hydrocolloids等核心食品期刊审稿人，参编食品领域权威工具书Encyclopedia   of Food Chemistry。

研究方向

1.     新型结构化油脂体系（油凝胶、凝胶乳液、双凝胶、乳液泡沫等）创建及品质、风味与营养学特性调控研究；

2.     脂质、蛋白等生物分子自组装行为与机制解析；

3.     新型功能食品递送体系创建与机制研究；

4.     农副产品高值化利用研究；

5.     功能油脂与健康食品专用油脂产品开发。

承担教学

1.   食品化学，2017-至今，本科生

2.   食品化学（全英课程），2018-至今，本科生

3.   功能食品概论，2017-至今，本科生

4.   食品化学实验，2017-至今，本科生

5.   食品添加剂研究专题，2016-至今，研究生

6.   高级食品化学，2017-至今，研究生

7.   食品科学研究进展，2018-至今，研究生

8.   信息检索与文献写作，2018-至今，研究生

科研项目

1.          国家自然科学基金委员会，青年科学基金项目，31701557，神经酰胺复合凝胶体系改善油凝胶特性的自组装机制研究，2018-01至2020-12，25万元，结题，主持；

2.          广东省科技厅, 广东省自然科学杰出青年基金项目,   2018B030306034, 基于功能脂质的零反式、低饱和超分子油凝胶构建及其消化吸收机制研究, 2018-05   至 2022-04, 100万元, 结题, 主持；

3.          广州市科学技术局, 广州市重点研发项目, 零反式、低饱和烘焙专用油脂制备关键技术及应用示范,  2023-04至2026-03,   100万,在研, 主持；

4.          广东省农业农村厅, 广东省特色油脂加工服务产业园子项目, 特色功能油脂结构化新产品研发, 2022-10至2024-12,   50万, 在研, 主持；

5.          广东省科技厅, 广东省科技计划项目,   2018A0151, 基于低温连续相变设备的米糠高值化利用技术援助与示范, 2018-06 至   2020-05,   10万元, 结题, 主持；

6.          广东省科学技术协会, 青年科技人才培育计划项目, 2022年度广东省科协青年科技人才培育计划, 2022-06至2023-04,   3万, 结题, 主持；

7.          华南农业大学, 高水平人才引进科研启动费, 150万元，主持；

8.          华南农业大学, 青年科技人才培育专项基金, 神经酰胺类物质的分离提取及其有机凝胶(固态脂肪代替物)制备分析, 2017-01   至 2018-12, 20万元, 结题, 主持；

9.          广东厨邦食品有限公司，企业委托，鸡精粉包埋技术及微胶囊技术应用研究，2022年01至2023年12月，22万，在研，主持；

10.      广东聿津食品有限公司, 企业委托,   h20212084, 植物基牛油产品研发及稳定性评价, 2021-10 至   2022-03,   5万元, 结题, 主持；

11.      广东惠尔泰生物科技有限公司, 企业委托,   h20212050, 零反式、低饱和脂肪酸人造起酥油产品开发, 2021-09 至   2022-02,   5万元, 结题, 主持

学术论文

1.           Y. Lan, M.   G. Corradini, R. G. Weiss, S. R. Raghavan and M. A. Rogers*, To Gel or Not to   Gel: Correlating Molecular Gelation with Solvent Parameters, Chemical Society   Reviews, 2015, 44(17), 6035-6058. （封面文章，IF=34.09）

2.           L. Dong, M. Lv, X. Gao, L. Zhang, M. Rogers, Y. Cao and Y. Lan*, In vitro gastrointestinal   digestibility of phytosterol oleogels: influence of self-assembled   microstructures on emulsification efficiency and lipase activity, Food   Funct., 2020, 11, 9503-9513. （封面文章）

3.           Y. Lan, M.   Lv, S. Guo, P. Nasr, V. Ladizhansky, R. Vaz, M. G. Corradini, T. Hou, S. M.   Ghazani, A. Marnangoni and M. A. Rogers*, Molecular motifs encoding   self-assembly of peptide fibers into molecular gels, Soft Matter, 2019, 15,   9205-9214. （封面文章）

4.           Y. Lan, M.   G. Corradini, X. Liu, T. E. May, F. Borondics, R. G. Weiss and M. A. Rogers*,   Comparing and Correlating Solubility Parameters Governing the Self-Assembly   of Molecular Gels Using 1,3:2,4-Dibenzylidene Sorbitol as the Gelator,   Langmuir, 2014, 30, 14128-14142. （封面文章）

5.           R. Zheng, Y. Chen, Y. Wang, M. A. Rogers, Y. Cao and Y. Lan*, Microstructure and Physical   Properties of Novel Bigel-Based Foamed Emulsions, Food Hydrocolloids 2023,   134, 108097. （一区，IF=10.7）

6.           S. Zheng, F. Wei, Q. Zheng, J. Xiao, Y. Cao and Y. Lan*, Fabrication of Rice Bran   Protein - Sodium Alginate - Calcium Double Cross-Linked Foam Template for   Oleogel Preparation, Food Hydrocolloids, 2023, 143, 108873. （一区，IF=10.7）

7.           L. Wen, L. Yang, C. Chen, J. Li, J. Fu, G. Liu, Q. Kan, C.-T. Ho, Q.   Huang, Y. Lan* and Y. Cao*, Applications of   Multi-Omics Techniques to Unravel the Fermentation Process and the Flavor   Formation Mechanism in Fermented Foods, Critical Reviews in Food Science and   Nutrition, 2023, 1-17. （一区，IF=10.2）

8.           Z. Liao, L. Dong, M. Lu, S. Zheng, Y. Cao, M. Rogers and Y. Lan*, Construction of Interfacial   Crystallized Oleogel Emulsion with Improved Thermal Stability, Food Chem.,   2023, 420, 136029. （一区，IF=8.8）

9.           P. Wang, Q. Kan, L. Yang, W. Huang, L. Wen, J. Fu, Z. Liu, Y. Lan, Q. Huang, C.-T. Ho, and Y.   Cao*, Characterization of the Key Aroma Compounds in Soy Sauce by Gas   Chromatography-Mass Spectrometry-Olfactometry, Headspace-Gas   Chromatography-Ion Mobility Spectrometry, Odor Activity Value, and Aroma   Recombination and Omission Analysis. Food Chem., 2023, 419, 135995. （一区，IF=8.8）

10.       F. Wei, M. Lu, J. Li, J. Xiao, M. A. Rogers, Y. Cao and Y. Lan*, Construction of   foam-templated oleogels based on rice bran protein, Food Hydrocolloids, 2022,   124. （一区，IF= 11.504）

11.       B. Hu, Q. Zheng, Z. Weng, J. Xiao, Y. Cao andY. Lan*, Non-isothermal crystallization kinetics study of   multi-component oleogels, Food Chem., 2022, 389, 133123-133123. （一区，IF=7.516）

12.       K. Feng, M. Kang, G. Liu, Z. Huang, J. Fu, L. Wen, Y. Lan, W. Dai, Q. Huang, C.-T. Ho,   J. Xiao and Y. Cao*, Effect of crude oil composition and process parameters   on the catalytic performance of immobilized lipase during enzymatic   deacidification of high-acid soy sauce by-product oil and its bioprocess   scale-up, LWT, 2023, 182, 114886.

13.       H. Zhang, C. Chen, Z. Yang, L. Ye, J. Miao, Y. Lan, Q. Wang, Z. Ye, Y. Cao, G.   Liu, Combined transcriptomic and proteomic analysis of the antibacterial   mechanisms of an antimicrobial substance produced by Lactobacillus   paracasei FX-6 against colistin-resistant Escherichia coli, LWT.   173 (2023) 114394.

14.       Y. Chen, L. Xu, Y. Lan, C.   Liang, X. Liu, J. Li, F. Liu, J. Miao, Y. Chen, Y. Cao* and G. Liu*, Four   novel sleep-promoting peptides screened and identified from bovine casein   hydrolysates using a patch-clamp model in vitro and Caenorhabditis elegans in   vivo, Food Funct., 2023, 14, 6142–6156.

15.       W. Liang, C.-T. Ho, Y. Lan, J.   Xiao, Q. Huang, Y. Cao and M. Lu*, Capsaicin Ameliorates Diet-Induced   Disturbances of Glucose Homeostasis and Gut Microbiota in Mice Associated   with the Circadian Clock. Food Funct. 2023, 14 (3), 1662-1673. （IF=6.1）

16.       J. Zhang, L. Dong, Q. Zheng, J. Xiao, Y. Cao and Y. Lan*, Surfactant‐free   Oleogel‐based Emulsion Stabilized by Co‐assembled Ceramide/Lecithin Crystals   with Controlled Digestibility, J. Sci. Food Agric., 2023, 103, 3812. 

17.       S. Zheng, M. Lu, J. Xiao, X. Zhang, J. Li, H. Zhang, C. Zhang, Y. Cao   and Y. Lan*, A Novel Strategy for   Preparation of Rice Bran Protein Oleogels Based on High Internal Phase   Emulsion Template, J. Sci. Food Agric., 2023, jsfa. 12672.

18.       M. Lu, C. Chen, J. Xiao, Y. Lan, Y. Cao, Q. Huang and C.-T. Ho*, Health Benefits of   Bioactive Components in Pungent Spices Mediated via the Involvement of TRPV1   Channel. Trends Food Sci. Tech., 2022, 129, 266-282.

19.       M. Chen, W. Li, W. Wang, Y. Cao, Y. Lan, Q. Huang, and J. Xiao*, Effects of Gelation on the   Stability, Tribological Properties and Time-Delayed Release Profile of Double   Emulsions. Food Hydrocolloids, 2022, 131, 107753.

20.       W. Li, Z. Chen, W. Wang, Y. Lan, Q. Huang, Y. Cao and J. Xiao*, Modulation of the   spatial distribution of crystallizable emulsifiers in Pickering double   emulsions, Journal of colloid and interface science, 2022, 619, 28-41. （一区，IF=7.211）

21.       W. Li, W. Wang, C. Yong, Y. Lan, Q. Huang and J. Xiao*, Effects of the Distribution   Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior   of Double Emulsions, J. Agric. Food Chem., 2022, 70, 5115-5125. （一区，IF=5.269）

22.       R. Zheng, Q. Zheng, B. Hu, Y. Cao and Y. Lan*, Gelation and foaming properties of fatty acid   mixtures in sunflower oil, J. Sci. Food Agric., 2022, 102 (9), 3513–3521.

23.       Z. Liao, S. Guo, M. Lu, J. Xiao, Y. Cao and Y. Lan*, Tailoring Water-Induced   Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added   in Water, Food Biophysics, 2022, 17, 84-92.

24.       胡冰洁; 兰雅淇*. 基料油对水致复合油凝胶性质的影响. 现代食品科技 2022, 38 (12): 67-73.

25.       W. Liang, Y. Lan, C.   Chen, M. Song, J. Xiao, Q. Huang, Y. Cao, C.-T. Ho and M. Lu*, Modulating   effects of capsaicin on glucose homeostasis and the underlying mechanism,   Crit. Rev. Food Sci. Nutr., 2021. （一区，IF=11.193）

26.       F. Wei, J. Miao, H. Tan, R. Feng, Q. Zheng, Y. Cao and Y. Lan*, Oleogel-structured emulsion   for enhanced oxidative stability of perilla oil: Influence of crystal   morphology and cooling temperature, LWT-Food Science and Technology, 2021,   139. （

27.       W. Huang, Y. Lan, W.   Liao, L. Lin, G. Liu, H. Xu, J. Xue, B. Guo, Y. Cao and J. Miao*,   Preparation, characterization and biological activities of egg white   peptides-calcium chelate, LWT, 2021, 149. （一区，IF=5.383）

28.       G. Liu, T. Hou, S. Guo, H. Lin, M. Chen, J. Miao, X. Liu, Y. Huang,   Y. Cao, Y. Lan* and M. Song*, Comprehensive   Utilization of Immature Honey Pomelo Fruit for the Production of Value-Added   Compounds Using Novel Continuous Phase Transition Extraction Technology,   Biology-Basel, 2021, 10. （一区，IF=5.079）

29.       C. Lin, Y. Lin, J. Xiao, Y. Lan, Y. Cao and Y. Chen*, Effect of Momordica saponin-   and Cyclocarya paliurus polysaccharide-enriched beverages on oxidative stress   and fat accumulation in Caenorhabditis elegans, Journal of the Science of   Food and Agriculture, 2021, 101, 3366-3375.

30.       Z. Li, Y.   Lan, J. Miao, X. Chen, B. Chen,   G. Liu, X. Wu, X. Zhu and Y. Cao*, Phytochemicals, antioxidant capacity and   cytoprotective effects of jackfruit (Artocarpus heterophyllus Lam.) axis   extracts on HepG2 cells, Food Bioscience, 2021, 41, 100933.

31.       H. Sawalha, P. Venema, A. Bot, E. Floeter, Y. Lan and E. van der Linden*,   Effects of Oil Type on Sterol-Based Organogels and Emulsions, Food   Biophysics, 2021, 16, 109-118.

32.       S. Huang, Y. Zou, Z. Ye, J. Chen, J. Luo, Y. Lan, L. Guo, J. Lin* and Q. Zheng*, A comparative study   on the physio-chemical properties, antioxidant and immuno-stimulating   activities of two national geographical indication products of Tremella   fuciformis in China, Int. J. Food Sci. Technol., 2021, 56, 2904-2914.

33.       K. Feng, Z. Huang, B. Peng, W. Dai, Y. Li, X. Zhu, Y. Chen, X. Tong, Y. Lan and Y. Cao*, Immobilization   of Aspergillus niger lipase onto a novel macroporous acrylic resin: Stable   and recyclable biocatalysis for deacidification of high-acid soy sauce   residue oil, Bioresource Technology, 2020, 298. （一区，IF=9.237）

34.       S. Guo, M. Lv, Y. Chen, T. Hou, Y. Zhang, Z. Huang, Y. Cao, M. Rogers   and Y. Lan*, Engineering water-induced   ceramide/lecithin oleogels: understanding the influence of water added upon   pre- and post-nucleation, Food Funct., 2020, 11, 2048-2057. （一区，IF=5.536）

35.       S. Guo, M. Song, X. Gao, L. Dong, T. Hou, X. Lin, W. Tan, Y. Cao, M.   Rogers and Y.   Lan*, Assembly pattern of   multicomponent supramolecular oleogel composed of ceramide and lecithin in   sunflower oil: self-assembly or self-sorting?, Food Funct., 2020, 11,   7651-7660. （一区，IF=5.536）

36.       K. Feng, Y. Lan, X.   Zhu, J. Li, T. Chen, Q. Huang, C.-T. Ho, Y. Chen and Y. Cao*, Hepatic   Lipidomics Analysis Reveals the Antiobesity and Cholesterol-Lowering Effects   of Tangeretin in High-Fat Diet-Fed Rats, J. Agric. Food Chem., 2020, 68,   6142-6153. （一区，IF=5.269）

37.       R. Li, Y.   Lan, C. Chen, Y. Cao, Q. Huang,   C.-T. Ho and M. Lu*, Anti-obesity effects of capsaicin and the underlying   mechanisms: a review, Food Funct., 2020, 11, 7356-7370.

38.       M. Lu, C. Chen, Y. Lan, J.   Xiao, R. Li, J. Huang, Q. Huang, Y. Cao and C.-T. Ho*, Capsaicin-the major   bioactive ingredient of chili peppers: bio-efficacy and delivery systems,   Food Funct., 2020, 11, 2848-2860.

39.       M. Song, Y. Lan, X.   Wu, Y. Han, M. Wang, J. Zheng, Z. Li, F. Li, J. Zhou, J. Xiao, Y. Cao and H.   Xiao*, The chemopreventive effect of 5-demethylnobiletin, a unique citrus   flavonoid, on colitis-driven colorectal carcinogenesis in mice is associated   with its colonic metabolites, Food Funct., 2020, 11, 4940-4952.

40.       X. Zhu, W. Ouyang, Y. Lan, H.   Xiao, L. Tang, G. Liu, K. Feng, L. Zhang, M. Song and Y. Cao*,   Anti-hyperglycemic and liver protective effects of flavonoids from Psidium   guajava L. (guava) leaf in diabetic mice, Food Bioscience, 2020, 35.

41.       W. Li, X. Zhang, R. Chen, Y. Li, J. Miao, G. Liu, Y. Lan, Y. Chen and Y. Cao*, HPLC   fingerprint analysis of Phyllanthus emblica ethanol extract and their   antioxidant and anti-inflammatory properties, Journal of Ethnopharmacology,   2020, 254.

42.       S. Guo, M. Song, X. He, F. Yang, Y. Cao, M. Rogers and Y. Lan*, Water-induced self-assembly   of mixed gelator system (ceramide and lecithin) for edible oil structuring,   Food Funct., 2019, 10, 3923-3933.

43.       M. Lu, Y.   Lan, J. Xiao, M. Song, C. Chen,   C. Liang, Q. Huang, Y. Cao and C.-T. Ho*, Capsaicin Ameliorates the Redox   Imbalance and Glucose Metabolism Disorder in an Insulin-Resistance Model via   Circadian Clock-Related Mechanisms, J. Agric. Food Chem., 2019, 67,   10089-10096.

44.       郭胜兰; 兰雅淇*. 基于作用力探究凝胶因子与油凝胶之间的构效关系研究进展. 食品科学 2019, 40 (9): 316-324.

45.       侯韬; 郭胜兰; 李永生; 林洪宇; 陈金珠; 兰雅淇; 曹庸*. 梅州蜜柚(Honey pomelo)柚花不同部位的香气成分和水蒸气精油组成成分差异分析. 现代食品科技, 2019, 35 (7), 231-238.

46.       Y. Lan, L.   Wang, S. Cao, Y. Zhong, Y. Li, Y. Cao and L. Zhao*, Rational design of   food-grade polyelectrolyte complex coacervate for encapsulation and enhanced   oral delivery of oenothein B, Food Funct., 2017, 8, 4070-4080. （一区，IF=5.536）

47.       Y. Lan;   Rogers, M. A. 12-Hydroxystearic Acid SAFiNs in Aliphatic Diols - a Molecular   Oddity. CrystEngComm 2015, 17 (42), 8031-8038.

48.       Y. Lan, M.   G. Corradini and M. A. Rogers*, Do Molecular Gelators Cluster in Hansen   Space?, Crystal Growth & Design, 2014, 14, 4811-4818.

49.       S. Abraham, Y. Lan, R.   S. H. Lam, D. A. S. Grahame, J. J. H. Kim, R. G. Weiss and M. A. Rogers*,   Influence of Positional Isomers on the Macroscale and Nanoscale Architectures   of Aggregates of Racemic Hydroxyoctadecanoic Acids in Their Molecular Gel,   Dispersion, and Solid States, Langmuir, 2012, 28, 4955-4964.

50.       Y. Cao, J. Miao, G. Liu, Z. Luo, Z. Xia, F. Liu, M. Yao, X. Cao, S.   Sun, Y. Lin, Y.   Lan and H. Xiao*, Bioactive   Peptides Isolated from Casein Phosphopeptides Enhance Calcium and Magnesium   Uptake in Caco-2 Cell Monolayers, J. Agric. Food Chem., 2017, 65, 2307-2314. （一区，IF=5.269）

51.       Y. Ting, Y. Jian, Y. Lan, C.   Xia, Z. Lin, M. A. Rogers and Q. Huang*, Viscoelastic Emulsion Improved the   Bioaccessibility and Oral Bioavailability of Crystalline Compound: A   Mechanistic Study Using in Vitro and in Vivo Models, Molecular Pharmaceutics,   2015, 12, 2229-2236. （二区，IF=5.144）

52.       M.A. Rogers, Y.-F. Yan, K. Ben-Elazar, Y. Lan, J. Faig, K. Smith and K. E. Uhrich*, Salicylic Acid   (SA) Bioaccessibility from SA-Based Poly(anhydride-ester), Biomacromolecules,   2014, 15, 3406-3411. （一区，IF=6.813）

获奖情况

1.     乳源生物转化新型活性肽的发掘及其共性关键技术产业化，中国商业联合会科学技术奖，排名13

2.      华南农业大学2020-2022年度“十佳班主任”

专利

1.            中国发明专利，兰雅淇王研研魏飞龙郑汝婷，胡冰洁郑松柏，一种新型米糠蛋白基起酥油替代物及其在烘焙食品中的应用，专利授权号：ZL 202210018130.2，授权日期：2023-07-21

2.            中国发明专利，兰雅淇，廖紫莹，张静，胡冰洁. 一种界面结晶稳定的油凝胶基乳液及其制备方法和应用，专利授权号：ZL 202110886496.7，授权日期：2023-06-23

3.            中国发明专利，兰雅淇，林佳如，杨寒，黄洁纯，向鹏成，张典，郑汝婷，一种低饱和脂肪酸肉丸及其制备方法，专利授权号：ZL 202210518659.0，授权日期：2023-06-02

4.            中国发明专利，兰雅淇，郑松柏，胡冰洁，郑汝婷，张浩，张宸浩，一种可打印蛋白网络的双凝胶及其制备方法和应用，专利授权号：ZL 202210433829.5，授权日期：2023-06-02

5.            中国发明专利，兰雅淇，郑松柏，魏飞龙，董路路，郑汝婷，胡冰洁. 一种米糠蛋白油凝胶及其制备方法和应用，专利授权号：ZL 202110516783.9，授权日期：2022-01-04

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8.            中国发明专利，兰雅淇，郭胜兰，董路路，侯韬. 一种新型复合食用油凝胶及其制备方法，专利授权号：ZL 202010139619.6，授权日期：2021-02-26

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10.        中国发明专利，兰雅淇，郑汝婷，王研研，郑松柏，黄洁纯，一种可食用双凝胶泡沫及其制备方法与应用，专利申请号：202210792695.6，申请公布日期：2022-11-11