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任娇艳

浏览：44 来源：华南理工大学轻工与食品学院原文：

个人简介
科研项目
学术论文
获奖
专利
承担教学
研究生培养

姓名：任娇艳	性别：女
民族：未填写	出生年份：未填写
最高学历：研究生	学位：博士
个人简介　　l 1999.09-2008.07 华南理工大学本科/硕士/博士　　l 2006.07-2006.08 中共中央党校学习培训　　l 2007.02-2007.08 加拿大联邦农业部AAFC食品研究中心联合培养博士　　l 2007.09-2008.02 加拿大Guelph大学联合培养博士　　l 2008.07-2012.07 华南理工大学讲师/副教授　　l 2012.07-2012.08 日本不二制油株式会社参观访问　　l 2012.08-至今华南理工大学教授（破格晋升）　　l 2014.02-2014.05 英国剑桥大学访问交流　　l 2014.08-至今美国康奈尔大学（常春藤盟校）访问学者　　“教育部新世纪优秀人才”、广东省自然科学杰出青年基金获得者。其中2007.02－2008.02于加拿大联邦农业部AAFC食品科学研究中心及加拿大Universityof Guelph访问学习；2014.02-2014.05于英国剑桥大学访问学习。主要从事食品生物化学、食品营养与健康等相关研究领域，主要致力于小分子生物活性肽（包括改善记忆肽、抗痛风肽、抗疲劳肽等）的酶法制备、分离纯化、结构鉴定、活性评价、功效关系等方面的研究。2009年起聘为广东省企业科技特派员，2014年1月聘为广东省亿元级青年领军企业“青年科技特派员”。主持包括国家自然科学基金、教育部高校博士点基金、广东省自然科学杰出青年基金等省部级项目14项（其中省部级以上8项），参与省部级以上科研项目7项。共发表论文83篇，其中SCI、EI三大索引收录论文共56篇，其中SCI论文单篇最高引用次数135次，1篇文章入选ESI高引论文。论文总计引用次数479次，他引442次， h-index达到12.0。申请国家发明专利38件；参与省级鉴定成果2项；参与制定国家行业标准2项；参编普通高等教育农业部“十二五”规划教材《食品化学》。其中2011年或广东省轻工业协会科学技术进步一等奖（排名第七）1项、2013年获广东省科学技术二等奖（排名第八）1项。2012发表的SCI文章“Chemical and cellular antioxidantactivity of two novel peptides designed based on glutathione structure”被加拿大Global Medical Discovery（GMD）[ISSN 1929-8536]选中为关键科学文章（Key scientific article）发布。

　　学术论文

　　1. Wenzhen Liao, Zhengxiang Ning, LuyingChen, Qingyi Wei, Erdong Yuan, Jiguo Yang, Jiaoyan Ren*. Intracellularantioxidant detoxifying effects of diosmetin on 2,2-azobis(2-amidinopropane)dihydrochloride -induced oxidative stress through inhibition of reactive oxygenspecies generation. Journal of Agricultural and Food Chemistry,2014, 62,8648-8654

　　2. Wenzhen Liao, Zhengxiang Ning, Ling Ma,Xueru Yin, Qingyi Wei, Erdong Yuan, Jiguo Yang, Jiaoyan Ren*. Recrystallizationof dihydromyricetin from Ampelopsis grossedentata and its antioxidant activityevaluation. Rejuvenation research, 2014, 17, 422-429

　　3. Chun Cui, Mouming Zhao, Boen Yuan,Yuanhong Zhang, Jiaoyan Ren*. Effect of pH and pepsin limited hydrolysis on thestructure and functional properties of soybean protein hydrolysates.Journal ofFood Science.2013, J Food Sci. 2013 Dec;78(12):C1871-7. doi:10.1111/1750-3841.12309. Published: DEC 2013.

　　4. Xiao Hu, Mouming Zhao, Laihao Li, BaoYang, Xianqing Yang, Haiyan Wang, Jiaoyan Ren*. Emulsifying properties ofcross-linking between proteins extracted from cold/hot pressed peanut meal andhydrolysed fish (Decapterus maruadsi) proteins. International Journal of FoodProperties.2014, 17(8): 1750-1762. DOI: 10.1080/10942912.2012.724755.Published: SEP 14, 2014.

　　5. Peng Liu, Mouming Zhao, Yalan Cao,Yunjun Lu, Ming Liang, Zebo Huang, Jiaoyan Ren*. Puri?cation and identi?cationof soybean antioxidant peptides by consecutive chromatography and electrosprayionization-mass spectrometry.2013, Published on line. doi:10.1089/rej.2013.1520.

　　6. Qingli Zhang, Mindy M.Brashears, ZhiminYu, Jiaoyan Ren, Yinjuan Li, Mouming Zhao. Effect of ultrafiltered fractionsfrom casein on lactic acid biosynthesis and enzyme activity in yoghurt startercultures. International Journal of Food Science and Technology. 2013, 48(7):1474-1482.

　　7. Chun Cui, Shaomin Zhang, Lijun You,Jiaoyan Ren, Wei Luo, Wenfen Chen, Mouming Zhao. Antioxidant capacity ofanthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the majoranthocyanins. Food Chemistry. 2013, 139(1):1-8.

　　8. Chun Cui, Qingling Hu, Jiaoyan Ren,Haifeng Zhao, Lijun You, Mouming Zhao. Effect of the structural features ofhydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatichydrolysis. Journal of Agricultural and Food chemistry. 2013, 61(24): 5706-5714

　　9. Chun Cui, Qingling Hu, Jiaoyan Ren,Mouming Zhao, Hongying Du. The effect of lactic acid bacteria fermentation onthe antioxidant activity of wheat gluten pancreatin hydrolysates. InternationalJournal of Food Science and Technology. 2014, 49 (4):1048-`1054. Doi:10.1111/ijfs.12399. Published: APR 2014

　　10. Lijun You, Qing Gao, Mengying Feng, BaoYang, Jiaoyan Ren, Longjian Gu, Chun Cui, Mouming Zhao. Structuralcharacterisation of polysaccharides from Tricholoma matsutake and theirantioxidant and antitumour activities. Food Chemistry, 2013, 138 (4): 2242-2249

　　11. Nannan Chen, Mouming Zhao, WeizhengSun, Jiaoyan Ren, Chun Cui. Effect of oxidation on the emulsifying propertiesof soy protein isolate. Food Research International, 2013, 52 (1): 26-32

　　12. Guanli Zhao, Yan Liu, Jiaoyan Ren,Mouming Zhao, Bao Yang. Effect of protease pretreatment of the functionalproperties of protein concentrate from defatted peanut flour. Journal of FoodProcess Engineering. 2013, 36(1): 9-17.

　　13. Guowan Su, Chun Cui, Lin Zheng, BaoYang, Jiaoyan Ren, Mouming Zhao. Isolation and identification of two novelumami and umami-enhancing peptides from peanut hydrolysate by consecutivechromatography and MALDI-TOF/TOF MS. Food Chemistry, 2012 135 (2): 479-485.

　　14. Lin Zheng, Guowan Su, Jiaoyan Ren,Longjian Gu, Lijun You, Mouming, Zhao. Isolation and characterization of anoxygen radical absorbance activity peptide from defatted peanut mealhydrolysate and its antioxidant properties. Journal of Agricultural and FoodChemistry, 2012, 60(21):5431-5437

　　15. Lin Zheng, Jiaoyan Ren, Guowan Su, BaoYang, Mouming Zhao. Comparison of in vitro digestion characteristics andantioxidant activity of hot- and cold-pressed peanut meals. Food Chemistry,2013, 141(4): 4246-4252

　　16. Longjian Gu, Mouming Zhao, Wenzhi Li,Lijun You, Jufang Wang, Haiyan Wang, Jiaoyan Ren*. Chemical and cellularantioxidant activity of two novel peptides designed based on glutathionestructure. Food and Chemical Toxicology, 2012,50: 4085–4091.

　　17. Cencen Liu, Mouming Zhao, Weizheng Sun,Jiaoyan Ren*. Effects of high hydrostatic pressure treatments onhaemagglutination activity and structural conformations of phytohemagglutininfrom red kidney bean (Phaseolus vulgaris). Food Chemistry, 2013, 136 (3-4):1358-1363.

　　19. Boen Yuan, Jiaoyan Ren, Mouming Zhao,Donghui Luo, Longjian Gu. Effects of limited enzymatic hydrolysis with pepsinand high-pressure homogenization on the functional properties of soybeanprotein isolate. LWT-Food Science and Technology, 2012, 46:453-459.

　　20. Lijun You, Jiaoyan Ren, Bao Yang, JoeM. Regenstein, Mouming Zhao. Antifatigue Activities of Loach ProteinHydrolysates with Different Antioxidant Activities. Journal of Agricultural andFood Chemistry, 2012, 60 (50): 12324-12331.

　　21. Yan Liu, Guanli Zhao, Mouming Zhao,Jiaoyan Ren, Bao Yang. Improvement of functional properties of peanut proteinisolate by conjugation with dextran through Maillard reaction. Food Chemistry,2012, 131 (3): 901-906.

　　22. Lijun You, Qing Gao, Mengying Feng, BaoYang, Jiaoyan Ren, Longjian Gu, Chun Cui, Mouming Zhao. Structuralcharacterisation of polysaccharides from Tricholoma matsutake and theirantioxidant and antitumour activities. Food chemistry, 2013, 138(4):2242-2249.

　　23. Wei Luo, Lingrong Wen, Mouming Zhao,Bao Yang, Jiaoyan Ren, Guanglin Shen, Guohua Rao. Structural identification ofisomallotusinin and other phenolics in Phyllanthus Emblica L. fruit hull. FoodChemistry. 2012, 132, 1527-1533.

　　24. Dongying Xu, Zhengfu Liao, MoumingZhao, Jiaoyan Ren. Preparation of dialdehyde konjac glucomamman. Advanced MaterialsResearch, 2011, 278-290:1700-1703

　　25. 高建华，戴思齐，刘家明，黎嘉嘉，李敏，蔡乔，任娇艳*.六种果皮原料果胶的理化及凝胶特性比较. 农业工程学报(EI).2012, 28(16):288-292.

　　26. 冯琬帧, 崔春, 任娇艳, 赵海锋, 赵谋明. 咸蛋清蛋白深度酶解工艺优化研究. 食品工业科技. 2013.09.

　　27. 崔春, 欧阳珊, 尹文颖, 任娇艳, 赵海锋, 赵谋明. 淀粉原料焙炒对酱油制曲的影响. 现代食品科技. 2013,29 (8): 1911-1915.

　　28. 顾敏, 赵谋明, 王茜, 陈小枫, 任娇艳. 青养蛋白抗氧化肽的制备及其胃肠道消化性的研究. 食品工业科技. 2013.07 on-line.

　　29. 刘岑岑, 任娇艳*, 赵谋明. 超声和均质对芸豆凝集素粗提物的影响. 食品工业科技. 2012,01(33): 115-118.

　　30. 顾敏，赵谋明，任娇艳*. 盐离子浓度对氧自由基吸收能力（ORAC）检测准确性的影响.食品工业科技.2012, 33(20):84-90.

　　31. 陈楠楠, 任娇艳, 赵谋明. 琥珀酸脱酰胺对小麦面筋蛋白酶解产物抗氧化性的影响. 食品工业科技. 2012,33(11): 49-53.

　　32. 蒋清君, 许喜林, 任娇艳, 阮征. 无铝油条配方的优化. 食品与发酵工业. 2012, 38(4):72-76.

　　33 黄恺婷, 许喜林, 麻云璐, 石美芬, 阮征, 任娇艳. 广式月饼腐败霉菌的分离与控制. 现代食品科技. 2012,28 (2):142-146.

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