邹苑

姓名

邹苑

性别

女

出生年月

1989.06

民族

汉

籍贯

广东兴宁

政治面貌

群众

毕业院校

华南理工大学

专业

粮食、油脂及植物蛋白工程

学历

博士

学位

博士研究生

邮箱地址

zouyuan@scau.edu.cn

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422房

联系电话

所在院系

食品学院生工系

职称

副教授

担任职务

个人简介

邹苑，女，博士，硕士研究生导师，2018年6月毕业于华南理工大学，获得工学博士学位；2016年9月至2017年9月在荷兰瓦赫宁根大学食品物理及物理化学组学习（联合培养博士）；2018年7月起在华南农业大学食品学院工作。

研究方向

主要从事食品蛋白质化学与工程、食用菌精深加工、胶体与界面科学、食品结构设计、食品营养与健康等相关领域研究。

承担教学

主讲《食品微生物检验》、《食品蛋白质》

科研项目

1.          国家自然科学基金，青年基金，32001832，植物蛋白乳液微结构操控对乳液摩擦学行为和乳脂感的影响机制研究，2021-01至2023-12，在研，主持；

2.          河南工业大学粮油食品学院省部级科研平台开放课题，GO202203，植物蛋白乳液微结构调控摩擦学行为及乳脂感的机制研究，2022-12至2024-12，在研，主持；

3.          明胶替代胶体在爽口珠食品中的应用研究，2023-06至2024-05，在研，主持；

4.          植物蛋白基奶酪食品研发，2021-10至2023-10，在研，主持；

5.          广州市基础研究计划，基础与应用基础研究项目，植物蛋白基蛋黄酱物理性质对光滑感的影响机制研究，2021-01至2022-12，结题，主持；

6.          广东省自然科学基金，面上项目，2020A1515011474，抗冻蛋白/颗粒复合界面构建高冻融稳定性食品乳液的机理研究，2019-10至2022-09，结题，主持；

7.          华南农业大学高层次人才引进青年才俊项目，2019-05至2024-05，在研，主持；

8.          中加食品营养与健康联合实验室，2019年度开放课题，多酚-zein胶体颗粒界面调控乳液稳定性及营养输送特性的机理研究，2019-07-01至2021-06-30，结题，主持；

9.          广东省天然产物绿色加工与产品安全重点实验室，2018年度开放课题，KL-2018-01，多酚/玉米醇溶蛋白复合颗粒的可控组装对皮克林乳液结构及其营养输送特性的调控研究，2018-11至2019-12，结题，主持。

学术论文

1.         陈斗艺，邱晓敏，林美云，郑倩望，叶志伟，郭丽琼，林俊芳，邹苑^*. 大豆-坚果奶酪类似物的制备及其性质研究[J].现代食品科技, 2024, 40(4).

2.       Yuan Zou¹, Cong Yang¹, Na Wang, Qianwang Zheng,   Zhiwei Ye, Tao Wei, Jingru Zhong, Liqiong Guo*, Junfang Lin*. Development of Flammulina velutipes-based meat   analogs with tunable physicochemical, structural, and sensory properties[J].   International Journal of Food Engineering, 2023, 19 (5):177-186.

3.       Jiayan   Xu, Yuan Zou^*, Liqiong   Guo, Junfang Lin, Zhuo Jiang, Qianwang Zheng^*.Rheological   and microstructural properties of crude polysaccharides obtained from Tremella fuciformis fruiting body.   International Journal of Biological Macromolecules, 2023, 228:153-164.

4.       金曼虹, 叶志伟, 郑倩望, 魏韬, 郭丽琼, 林俊芳, 邹苑^*. 食用菌蛋白生理活性、功能性质及其应用的研究进展.中国食品添加剂, 2022, 33(12):24-31.

5.       Manhong   Jin, Yun Xie, Peilan Xie, Qianwang Zheng, Tao Wei, Liqiong Guo, Junfang Lin,   Zhiwei Ye^*, Yuan Zou^*.   Physicochemical   and functional properties of Pleurotus   geesteranus proteins. Food Research International, 2022, 162:111978.

6.           Yuan Zou,¹ Xiaoying Yu,¹   Qianwang Zheng, Zhiwei Ye, Tao Wei,Liqiong Guo,^* and   Junfang Lin^*. Effect of beating process on the physicochemical and   textural properties of meat analogues prepared with Cordyceps militaris fruiting body. International Journal of Food   Engineering, 2022, 18(2): 153-160.

7.       Qianwen Yang, Qianwang Zheng, Manhong Jin, Ya Chen,   Liqiong Guo, Junfang Lin, Yuan Zou*.   Fabrication of gel-like emulsions with γ-zein particles using   microfluidization structure formation and rheological properties. Food   Research International, 2022, 158:111514.

8.       Hong Bo Fan^#,   Yuan Zou^#, Qing Han,   Qian Wang Zheng, Yingli Liu, Li Qiong Guo^*, Jun Fang Lin^*.   Cordyceps militaris Immunomodulatory   Protein Promotes the Phagocytic Ability of Macrophages through the TLR4-NF-κB   Pathway. International Journal of Molecular Sciences, 2021, 22(22): 12188.

9.       Hong Bo Fan^#,   Yuan Zou^#, Si Yun   Huang, Ying Li Liu, Qian Wang Zheng, Li Qiong Guo^*, Jun Fang Lin^*.   Study on the physicochemical and emulsifying property of proteins extracted   from Pleurotus tuoliensis. LWT-Food Science and Technology, 2021, 151,   112185.

10.   Yuan Zou,¹   Qianwang Zheng,¹ Xi Chen, Zhiwei Ye, Tao Wei,Liqiong   Guo,^* and Junfang Lin^*. Physicochemical and emulsifying   properties of protein isolated from Phlebopus   portentosus. LWT-Food Science and Technology, 2021, 142, 111042.

11.   Xiao-Ying Yu^#,   Yuan Zou^#, Qian-Wang   Zheng, Feng-Xian Lu, De-Huai Li, Li-Qiong Guo*, Jun-Fang Lin.   Physicochemical, functional and structural properties of the major protein   fractions extracted from Cordyceps militaris fruit body. Food Research   International, 2021, 142, 110211.

12.   Shishi Huang, Yuan   Zou, Zhiwei Ye, Jieming Chen, Jinhai Luo, Liqiong Guo, Junfang Lin,   Qianwang Zheng. A comparative study on the physio‐chemical properties,   antioxidant and immuno‐stimulating activities of two national geographical   indication (GI) products of Tremella fuciformis in China.   International Journal of Food Science and Technology, 2020, 14929.

13.   Yuan Zou¹, Xiaochun Ding¹,   Lanlan Ye, Xiaoyang Zhu, Lin Zhang, Shen Rao, Weixin Chen, and Xueping Li. Molecular   cloning and expression analysis of EIN2 EIN3 EIL and EBF genes during papaya   fruit development and ripening. New Zealand Journal of Crop and Horticultural   Science, 2020, 1-17.

14.   Yuan Zou, Xiaoquan Yang, and   Elke Scholten*. Tuning particle properties to control rheological behavior of   high internal phase emulsion gels stabilized by zein/tannic acid complex   particles. Food Hydrocolloids, 2019, 89, 163-170.

15.   Yuan Zou, Xiaoquan Yang, and   Elke Scholten*. The effect of oil type and solvent quality on the rheology   behavior of zein stabilized oil-in-glycerol emulsion gels. Food   Hydrocolloids, 2019, 91, 57-65.

16.   Yuan Zou, Runting Pan, Yingli Liu,   Xiao Liu, Xiaowei Chen, Jing Wang, Zhili Wan, Jian Guo, and Xiaoquan Yang*.   Effects of γ-Zein Peptides on Lipid Membrane Organization: Quartz Crystal   Microbalance with Dissipation and Langmuir Monolayer Studies. Colloids and   Surfaces A: Physicochemical and Engineering Aspects, 2019, 574, 86-93.

17.     Hongbiao Tang, Chuxin Chen, Yuan Zou, Haiwei Lou, Qianwang   Zheng, Liqiong Guo*, Junfang Lin*, Zhiwei Ye, Fan Yun. Purification and   structural characterization of a novel natural pigment: cordycepene from   edible and medicinal mushroom Cordyceps militaris. Applied   Microbiology and Biotechnology, 2019, 103, 7943-7952.

18.     Yuan Zou, Runting Pan, Qijun   Ruan, Zhili Wan, Jian Guo, and Xiaoquan Yang^*. Interaction of soybean   7S globulin peptide with cell membrane model via isothermal titration   calorimetry, quartz crystal microbalance with dissipation, and Langmuir   monolayer study. Journal of Agricultural and Food Chemistry, 2018, 66, 4913-4922.

19.     Yuan Zou, Xiaoquan Yang, and   Elke Scholten^*. Rheological behavior of emulsion gels stabilized   by zein/tannic acid complex particles. Food Hydrocolloids. 2018,77,363-371.

20.     Yuan Zou, Xiaoquan Yang, and   Elke Scholten^*. Tuning hydrophobicity of zein nanoparticles to   control rheological behavior of Pickering emulsions. Food Hydrocolloids.   2018,80,130-140.

21.     Runting Pan, Yuan Zou,   Zhili Wan, Jian Guo, Jinmei Wang, and Xiaoquan Yang. Gamma/alpha-zein   hydrolysates as oral delivery vehicles: Enhanced physicochemical stability   and in vitro bioaccessibility of   curcumin. International Journal of Food Science and Technology, 2018, 53(7):   1622-1630.

22.     Yuan Zou, Jian Guo, Shouwei   Yin, Jinmei Wang, and Xiaoquan Yang^*. Tunable assembly of   hydrophobic protein nanoparticle at fluid interfaces with tannic acid. Food   Hydrocolloids. 2017,63,364-371.

23.     Yuan Zou, Runting Pan, Zhili   Wan, Jian Guo, Jinmei Wang, and Xiaoquan Yang^*. Gel-like emulsions   prepared with zein nanoparticles produced through phase separation from   acetic acid solutions. International Journal of Food Science and Technology.   2017 52(12), 2670-2676.

24.     Yuan Zou, Jingjing Zhong,   Runting Pan, Zhili Wan, Jian Guo, Jinmei Wang, Shouwei Yin, and Xiaoquan Yang^*.   Zein/tannic acid complex nanoparticles-stabilized emulsion as a novel   delivery system for controlled release of curcumin. International Journal of   Food Science and Technology. 2017, 52, 1221-1228.

25.     Xiaowei Chen, Danxia Yang, Yuan   Zou, and Xiaoquan Yang^*. Stabilization and functionalization   of aqueous foams by Quillajasaponin-coated nanodroplets. Food Research   International. 2017, 99, 679-687.

26.     Yuan Zou, Zhili Wan, Jian   Guo, Jinmei Wang, and Xiaoquan Yang^*. Modulation of the surface   properties of protein particles by a surfactant for stabilizing foams. RSC   Advances, 2016, 6, 66018-66026.

27.     Yuan Zou, Yanqiong Chen,   Mengping Wang, Jinmei Wang, and Xiaoquan Yang. Effect of dextran glycation on   nanofibril assembly of soya-β-conglycinin at pH 2.0 and the pH stability of   nanofibrils. International Journal of Food Science and Technology. 2016, 51,   2260-2269.

28.     Chun Liu, Fenfen Cheng, Zhili Wan, Yuan Zou, Jinmei Wang, Jian Guo, and Xiaoquan Yang^*.   Fabrication and delivery properties of soy Kunitz trypsin inhibitor   nanoparticles. RSC Advances, 2016, 6, 85621-85633.

29.     Yuan Zou, Jian Guo, Shouwei   Yin, Jinmei Wang, and Xiaoquan Yang*. Pickering emulsion   gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles.   Journal of Agricultural and Food Chemistry. 2015, 63, 7405-7414.   

30.     Yuan Zou, Lin Zhang, Shen   Rao, Xiaoyang Zhu, Lanlan Ye, Weixin Chen, and Xueping Li^*. The   relationship between the expression of ethylene-related genes and papaya   fruit ripening disorder caused by chilling injury. Plos One. 2014, 9,   e116002.

31.     Xiaoyang Zhu¹, Yuan   Zou¹, Wangjin Lu, and Xueping Li^*. Molecular   cloning, characterizing, and expression analysis of CTR1 genes in harvested papaya fruit. European Food Reasearch and Technology. 2014, 238, 503-513.

获奖情况

专利

1 邹苑、杨倩文、郭丽琼、林俊芳。一种低胆固醇及高冻融稳定性植物蛋白基蛋黄酱与制备方法，申请号：202211101479.

2 林俊芳，丁萍，邹苑，郭丽琼，杨聪。一种金针菇源人造肉及其制备方法。发明专利申请号：202010098443.4

3 林俊芳、杨聪、郭丽琼、冯彬洋、高小煌、邹苑、余晓盈。202110291521.7、基于金针菇子实体全组分的植物基人造肉及其制备方法，发明专利申请号：202110291521.7

4 林俊芳、余晓盈、郭丽琼、杨聪、邹苑、唐伟挺。一种蛹虫草源人造肉及其制备方法，发明专利申请号：202110206024.2。