个人简介：
杨楠，博士，教授，博士生导师，湖北省相关人才项目入选者，湖北工业大学“南湖学者学术带头人”，湖北省自然科学基金杰出青年基金获得者，湖北省百名优秀女性科技创新人才。主要研究方向食品软物质、食品胶体与界面、食品感官特性。2003获吉林大学理学学士、2006获吉林大学理学硕士、2011获加拿大西安大略大学博士学位；2011.9-2014.1任联合利华基础研究所高级研究员；2017.12-2018.12美国约翰霍普金斯大学CSC访问学者。主持国家自然科学基金（青年、面上项目各1项）、 湖北省自然科学基金杰出青年基金、教育厅重点项目，湖北工业大学杰出青年基金、优秀青年基金等项目，在Food Hydrocolloids, Journal of Colloid & Interface Science, Soft Matter, Annual Review of Food Science & Technology等权威期刊上发表SCI/EI论文50余篇，他引1000余次，h-index 15，申请专利5项，担任Food Hydrocolloids、Food Chemistry、J. American Oil Chemists' Society等期刊审稿人.
招生信息
1.招生学科：轻功技术与工程、食品科学与工程
2.研究方向：食品科学、亲水胶体、生物质材料
3.招生年度：2023
科研项目
· 湖北省国际科技合作项目,植物蛋白质组装体模拟肉类肌原纤维结构力学特性研究,2023.01-2025.12，主要执行人，在研；
· 国家自然科学基金（NSFC）青年基金，32202049，线性及非线性界面流变学与微凝胶乳液稳定性关联机制研究，2023.01-2025.12，主要参与人，在研；
· 湖北省自然科学基金杰出青年基金，2021CFA070，基于界面微流变学的pH-响应性微凝胶界面的机制与调控研究，2022.01-2024.12，主持，在研；
· 湖北工业大学绿色工业引领计划-杰出青年基金，蛋白质自组装聚集体功能利用关键技术研究，2022.01-2024.12，主持，在研；
· 湖北新业烟草薄片开发有限公司，加热卷烟专用薄片物理指标检测及其与加工的相关性研究，2022.03-2023.12，主持；
· 中盐集团长江盐化企业项目，20201110-06，盐产品生产加碘附着全流程均匀性可控技术研究，2020.11-2023.11，主持，在研；
· 中国国家自然科学基金（NSFC）面上基金，31571797，基于原子力显微镜的天然油脂体微观力学性能研究，2016.01-2019.12，主持，结题；
· 中国国家自然科学基金（NSFC）青年基金，31401649，典型食品乳液体系的微流变学性能研究，2015.01-2017.12，主持，结题；
· 湖北省教育厅科学技术研究计划重点项目, D20181403,蛋白质聚集体在油/水界面的微观流变学研究, 2018.1-2021.12,主持，结题；
· 湖北工业大学绿色工业引领计划-优秀青年基金，YXQN2016001,天然油脂体利用的关键科学问题研究，2016.01-2018.12，主持，结题；
成果获奖
1. Jing Li, Bao Zhang,Jing Ye, YantaoLiu,Nan Yang*,Katsuyoshi Nishinari，Nonlinear dilatational rheology of different protein aggregates at the oil-water interface, Soft Matter,2022, 18, 2383-2393.
2. Chen Huang, Fusheng Sun,Xuxi Ma, Chao Gao,Nan Yang*, Katsuyoshi Nishinari,Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance,Carbohydrate Polymers,2022,288,119277.
3. Qian Wang, Chao Gao,Nan Yang*, Katsuyoshi Nishinari, Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion,RSC Advances,2021,11, 30520-30531.
4. Ping Huang, Chen Huang,Xuxi Ma, Chao Gao, Fusheng Sun,Nan Yang*, Katsuyoshi Nishinari, Yapeng Fang, Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels,Food Hydrocolloids, 2021, 121, 106972.
5. Nan Yang*, Jing Ye, Jing Li, Bing Hu, Robert L. Leheny*, Katsuyoshi Nishinari, Yapeng Fang*, Interfacial behaviour of β-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology, Soft Matter, 2021,17: 2973-2984.
6. Nan Yang, Younan Feng, Chuanxia Su, Yuemei Zhang, Qian Wang, Yanhong Wei, Meng Zhao, Katsuyoshi Nishinari and Yapeng Fang, “Structure and tribology of κ-carrageenan gels filled with natural oil bodies”,Food Hydrocolloids, 2020,105945.
7. Nan Yang, Chuanxia Su, Yuemei Zhang, Junji Jia, Robert L. Leheny, Katsuyoshi Nishinari, Yapeng Fang and Glyn. O. Phillips, “In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy”,Journal of Colloid and Interface Science, 2020,570, 362-374.
8. Meng Zhao, Xue Huang, Hui Zhang, Yanzhen Zhang, Michael Gänzle,Nan Yang, Katsuyoshi Nishinari, Yapeng Fang, “Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/caseinate”,Food Hydrocolloids, 2020, 105, 105790.
9. Yao Xu‡,Nan Yang‡, Jixin Yang, Jing Hu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips, Yapeng Fang*, Protein/Polysaccharide Intramolecular Electrostatic Complex as Superior Food-Grade Foaming Agent,Food Hydrocolloids, 2020, 101, 105474.
10. Yuemei Zhang,Nan Yang*, Yao Xu, Qian Wang, Ping Huang, Katsuyoshi Nishinari, Yapeng Fang,Improving the stability of oil body emulsions from diverse plant seeds using sodium alginate, Molecules, 2019,24, 3856.
11. Chunxia Su, Younan Feng, Jing Ye, Yuemei Zhang, Zhiming Gao,Nan Yang*, Katsuyoshi Nishinari, Yapeng Fang, “Effect of sodium alginate on the stability of soybean natural oil body emulsions”,RSC Advances,2018,8, 4731-4741.
12. Meng Zhao, Ying Wang, Xue Huang, MG Ganzle, Zhengjun Wu, Katsuyoshi Nishinari,Nan Yang,Yapeng Fang*,Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic, Food & Function, 2018, 9, 1000-1008.
13. Katsuyoshi Nishinari, Yapeng Fang*, Nan Yang, Xiaolin Yao, Meng Zhao, Ke Zhang, Zhiming Gao, Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre,Food Hydrocolloids,2018, 78, 36-46.
14. Nan Yang, Ruihe Lv, Junji Jia, Katsuyoshi Nishinari and Yapeng Fang*, “Application of microrheology in Food Science”,Annual Review of Food Science and Technology, 2017,8(23) 493-521.
15. Nan Yang, Peng Mao,Ke Zhang, Ruihe Lv,Katsuyoshi Nishinari and Yapeng Fang*, Glyn O. Phillips "Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures ",Journal of Food Science, 2016, 81(8), E1971-E1980.
