个人简介：

江杨，男，工学博士，副教授，硕士生导师，生物化学与分子生物学博士后。山东农业大学“1512工程”第四层次人才，山东省高等学校功能性食品纳米材料创新团队带头人。Journal of Future Foods和Food Science and Human Wellness杂志青年编委。

长期从事食品营养与健康领域的教学与科研工作，主讲食品营养与安全学、食品质量控制技术两门课程。获得中国商业联合会科学技术特等奖、山东省优秀博士毕业论文等奖励。主持国家自然科学基金青年项目、中国博士后基金面上项目、山东省自然科学基金青年项目、山东省高等学校“青创团队计划”项目等课题8项，参与其他国家级、省部级科研项目5项。在ACS Applied Materials & Interfaces、Journal of Agricultural and Food Chemistry、Critical Reviews in Food Science and Nutrition、Carbohydrate Polymers、Food Hydrocolloids、Food Chemistry等国际著名学术期刊发表SCI论文57篇，其中，第一或通讯作者38篇，包括中科院一区21篇。授权国际和国家发明专利3件，参编教材1部。

主要研究方向：

1. 生物大分子先进功能材料仿生构筑；

2. 天然成分驱动的食品保鲜与智能包装材料构建与应用；

3. 肠道微生态调控与益生菌靶向递送体系构建。

代表性科研项目：

1. 国家自然科学基金青年项目，No. 32202052，主持，30万；

2. 中国博士后科学基金面上项目，No. 2023M732116，主持，8万；

3. 山东省自然科学基金青年项目，No. ZR2021QC194，主持，15万；

4. 山东省博士后基金项目，No. SDCX-ZG-202203056，主持，3万；

5. 山东省高等学校“青年创新团队”项目，主持，50万；

6. 山东省重点研发项目，No. 2021TZXD007-04-5，主持，10万。

代表性科研论文：

1. Liu, Y., Wang, X., Huang, D., Chen, H., Hao, R., Chen, Y., Li, H., Huang, Q., Jiang, Y*., Waterhouse, G. & Li, D*. Hydrogel microspheres with gut-adaptive structures for efficient probiotic delivery and gut-targeted release. ACS Applied Materials & Interfaces. 2026, 18, 8831-8845. （中科院2区，IF: 8.2，TOP期刊）

2. Liu, Y., Li, B., Zhang, T., Jiang, Y*. & Li, D*. High-molecular-weight pectin alleviates fiber-free high-fat diet-induced obesity by regulating the colonic microenvironment and spatial microbiota distribution. Journal of Agricultural and Food Chemistry. 2026. （中科院1区，IF: 6.2，TOP期刊）

3. Jiang, Y., Sun-Waterhouse, D., Chen, Y., Li, F., & Li, D. Epigenetic mechanisms underlying the benefits of flavonoids in cardiovascular health and diseases: are long non-coding RNAs rising stars? Critical Reviews in Food Science and Nutrition. 2021, 1-19.（中科院1区，IF:11.208，TOP期刊）

4. Liu, Y., Chen, H., Chen, S., Zhang, Y., Zhang, J., Zhu, X., Li, W., Liu, J., Jiang, Y*. & Li, D*. Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin. Food Chemistry. 2023, 429, 136955. （中科院1区，IF: 9.8，TOP期刊）

5. Zhang, T., Zhang, Y., Hao, R., Huang, D*., Li, H., Zhang, B., Li, G., Jiang, Y*. & Li, D*. Dual network interpenetration emulsion gels based on alginate and coffee cherry-derived polysaccharides: preparation, characterization, and curcumin delivery. Food Chemistry. 2025, 494, 146186. （中科院1区，IF: 9.8，TOP期刊）

6. Yu, Y., Wang, F., Zhao, D., Zhang, S., Li, H*., Li, D*. & Jiang, Y*. A high-strength dense supramolecular gellan gel - metal-phenolic network gel: Application in the control of crystallization behavior of Active Pharmaceutical Ingredients. Carbohydrate Polymers. 2026, 375, 124767. （中科院1区，IF: 12.5，TOP期刊）

7. Dongjie, Huang., Wenyuan, Zhang., Yiyan, Liu., Jingkai, Zhang., Yang, Jiang*., Dapeng, Li*. Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein. Food Hydrocolloids. 2025, 167, 111384.（中科院1区，IF: 11.504，TOP期刊）

8. Dongjie, Huang., Yuzhuo, Xu., Wenyuan Zhang., Yang Jiang*., Dapeng Li *. Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis. Food Hydrocolloids. 2024, 152, 109902.（中科院1区，IF: 11.504，TOP期刊）

9. Li. W., Huang. D., Song. W., Ouyang. F., Li. W., …Jiang, Y*., Li, D*., Huang, Q. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies. Food Chemistry. 2023, 404, 134642.（中科院1区，IF:9.231，TOP期刊）

10. Huang, D., Li. W…Jiang, Y*., Li, D*. Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein. Food Hydrocolloids. 2023, 134, 108056.（中科院1区，IF:11.504，TOP期刊）

11. Jiang, Y., Zhang, C., Yuan, J., Wu, Y., Li, F., I. N. Waterhouse, G., Li, D*., and Huang, Q. Exploiting the Robust Network Structure of Zein/low-acyl Gellan Gum Nanocomplexes to Create Pickering Emulsion Gels with Favorable Properties. Food Chemistry. 2021, 349, 129112.（中科院1区，IF: 9.231，TOP期刊）

12. Jiang, Y., Du, J*., Zhang, L., and Li, W. Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison. Carbohydrate Polymers. 2018, 197, 174-182.（中科院1区，IF: 10.723，TOP期刊）

13. Jiang, Y., Zhang, C., Yuan, J., Wu, Y., Li, F., Li, D*., and Huang, Q. Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers. Carbohydrate Polymers. 2019, 219, 77-86.（中科院1区，IF: 10.723，TOP期刊）

14. Jiang, Y., Xu, Y., Li, F., Li, D*., and Huang, Q. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocolloids. 2020, 101, 105561.（中科院1区，IF: 11.504，TOP期刊）

联系方式：

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