一、团队名称
食品胶体与软物质团队（Laboratory of Food Colloids and Soft Materials）
二、团队组成
负责人：杨楠(博士、教授、博士生导师)
成员：西成胜好(博士、教授)、张艳（博士、副教授）、孙福生（博士、讲师）、刘彦涛（博士、讲师）
三、团队介绍
团队研究方向：聚焦食品胶体，从软物质科学视角、理论和方法出发，通过多学科交叉科学研究，揭示多尺度下的食品胶体结构与人体生理学界面作用机制和控制原则，实现软物质科学与食品营养、人类健康等研究领域的交叉。
主要研究内容：食品亲水胶体的开发、改性、与功能化；食品复杂胶体体系软物质物理；食品胶体微观结构、力学等性质调控与营养物质递送、界面稳定等功能性关联；食品口腔加工特性及其感官、营养消化、吸收特性等。
团队近5年承担国家、省部级项目10余项，其中国家自然科学基金项目4项，近三年研究项目经费近300万元，发表SCI文章40余篇，授权发明专利2项，获湖北省自然科学二等奖1项、三等奖1项。
四、科研成果
（1）代表性的科研项目：
国家自然科学基金面上项目，基于原子力显微镜的天然油脂体力学性质研究；
国家自然科学基金青年基金，线性及非线性界面流变学与微凝胶乳液稳定性关联机制；
国家自然科学基金青年基金，典型食品乳液的微观流变学研究；
国家自然科学基金青年基金，高选择性硫化氢微电极在评估结直肠癌进展中的应用;
中国博士后科学基金面上项目，多级碳管阵列微电极的制备及其在癌细胞检测中的应用国家重点研发计划，典型加工工艺对油料营养组分的影响及加工过程调控；
国家科技重大专项，多糖/蛋白质绿色复合乳化稳定剂制造关键技术;
湖北省自然科学基金杰出青年基金，基于微观流变学技术的pH响应性微凝胶界面行为机制研究及调控；
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；
湖北省教育厅重点项目，蛋白质聚集体在油/水界面的微观流变学研究；
湖北工业大学绿色工业引领计划-杰出人才基金，蛋白质自组装聚集体结构与功能利用关键技术研究；
湖北工业大学绿色工业引领计划-优秀青年基金，天然油脂体利用的关键科学问题研究.
（2）代表性论文：
Fusheng Sun#, Zhenzhen Li#, Songmei Kong, Xuxi Ma, Yantao Liu, Nan Yang*, Linear and nonlinear interfacial rheology of responsive microgels at the oilwater interface,Food Hydrocolloids, 2025, 110479.
Songmei Kong, Xuxi Ma, Shiyu Zhen, Yantao Liu, Fusheng Sun, Nan Yang*, Elucidating the effect of chitosan microgel characteristics on the large amplitude oscillatory shear (LAOS) behavior of their stabilized high internal phase emulsions using the sequence of physical processes (SPP) approach and comparison with mayonnaise.Int. J. Biol. Macromol, 2025, 139650.
Xuxi Ma, Songmei Kong, Zhenzhen Li, Shiyu Zhen, Fusheng Sun, Nan Yang*, Effect of cross-linking density on the rheological behavior of ultra-soft chitosan microgels at the oil–water interface,J.Colloid& Inter. Sci., 2024, 672, 574-588.
Katsuyoshi Nishinari*, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami,Chengxin Zhu, Ke Zhang, Nan Yang, Chaiwut Gamonpilas, Yapeng Fang, Rheology of bolus as a wet granular matter-Influence of saliva on rheology of polysaccharide gel beads,Food Hydrocolloids, 2024, 150, 109704.
Yantao Liu, Diming Li, Junxian Hu, Pengfei Li, Liang He, Nan Yang*, Katsuyoshi Nishinari, New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide.Int. J. Biol. Macromol, 2024, 279, 135396.
Nan Yang, Minhui Huang, Chao Gao, Junxian Hu, Yantao Liu, Katsuyoshi Nishinari, Preparation and drug release performance of different gelation type polysaccharide/β-lactoglobulin fiber composite gels,Int. J. Biol. Macromol., 2024, 269, 132003.
Katsuyoshi Nishinari, Marie-Agnes Peyron, Nan Yang,et al. The role of texture in the palatability and food oral processing. Food Hydrocolloids, 2024, 147, 109095.
Yan Zhang, Minghui Han, Danni Peng, Haowen Qin, Hehaoming Zheng, Jian Xiao, Nan Yang*, MOF-derived high-density carbon nanotubes “tentacle” with boosting electrocatalytic activity for detecting ascorbic acid,Talanta, 2024, 279, 126578.
Bao Zhang, Ruisheng Jiang, Kexin Dong, Jing Li, Yan Zhang, Behrouz Ghorani, Bahareh Emadzadeh, Katsuyoshi Nishinari, Nan Yang*, Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism,Langmuir, 2024, 4c00438.
Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang*, New insight in characterization of red wine astringency using soft tribology method, Journal of Texture Studies, 2024, 12820.
Jing Li, Zhen Zhen Li, Congcong Xu,Yan Zhang,Behrouz Ghorani,Bahareh Emadzadeh,Nan Yang*,Katsuyoshi Nishinari, Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity.Food Hydrocolloids, 2023, 143, 108879.
Nan Yang*,Jing Li, Bao Zhang,Yongqi Huang, Behrouz Ghorani, Bahareh Emadzadeh, Katsuyoshi Nishinari, Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. Preparation and characterization,Food Hydrocolloids, 2023, 142,108754.
Nan Yang*,Yuemei Zhang, Chunxia Su,Junji Jia,Katsuyoshi Nishinari, The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy,Food Hydrocolloids, 2023,140,108587.
Yan Zhang, Yantao Liu, Fusheng Sun, Nan Yang*, 3D heteroatom-doped graphene-wrapped flexible carbon fiber microsensor for real-time hydrogen peroxide detection in live cancer cells,Applied Surface Science，2023, 611(A), 155655,
Fusheng Sun, Qian Wang,Chao Gao, Hong Xiao,Nan Yang*,Effect of extraction pH and heat treatment on the composition and interfacial properties of peanut oil bodies,Colloid & Surface A, 2023, 656(A), 130351
Jing Li, Bao Zhang,Jing Ye, Fusheng Sun, Yantao Liu,Nan Yang*,Katsuyoshi Nishinari, Nonlinear dilatational rheology of different protein aggregates at the oil-water interface,Soft Matter, 2022, 18, 2383-2393.
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
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
Nan Yang*, Jing Ye, Jing Li, Bing Hu, Robert L. Leheny*, Katsuyoshi Nishinari, Yapeng Fang*, Interfacial behaviour ofβ-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology,Soft Matter, 2021, 17: 2973-2984.
Nan Yang, Younan Feng, Chunxia Su, Qian Wang, Yuemei Zhang, Yanhong Wei, Meng Zhao, Katsuyoshi Nishinari, Yapeng Fang, Structure and tribology of κ-carrageenan gels filled with natural oil bodies,Food Hydrocolloids 2020, 105945.
Nan Yang, Chunxia Su, Yuemei Zhang, Junji Jia, Robert L. Leheny, Katsuyoshi Nishinari, Yapeng Fang, G. O. Phillips, In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy,J. Colloid &Inter. Sci.2020, 570, 362-374.
Yao Xu#, Nan Yang#, Jinxin Yang, Jing Hu, Ke Zhang, Katsuyoshi Nishinari, Yapeng Fang, Glyn. O. Phillips, Protein/Polysaccharide Intramolecular Electrostatic Complex as Superior Food-Grade Foaming Agent,Food Hydrocolloids 2020, 101, 105474.
Katsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma,Yapeng Fang, Role of fluid cohesiveness in safe swallowing,Npj Sci. Food.2019, 3, 5.
Katsuyoshi Nishinari, Yapeng Fang,Andrew Rosenthal, Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.J. Texture Stud., 2019, 369-380. (IF: 1.565)
Nan Yang, Ruihe Lv, Junji Jia,Katsuyoshi Nishinari,Yapeng Fang*, Application of microrheology in food science,Annu. Rev. Food Sci.& Tech. 8(23), 493-521 (2017).
孙雨佳，李帝明，刘彦涛*，李鹏飞，孙福生，张艳，杨楠*. 罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响，食品科学，2024，45(20)，115-122.
黄萍, 黄晨, 王然, 龙毅，杨楠*，方亚鹏，食品微凝胶的特性与应用研究进展，食品科学，2022，43(1), 121-128.
叶晶，杨楠*，李静，张岳梅，黄萍，王倩，高志明，Katsuyoshi Nishinari, 方亚鹏, 利用示踪粒子及膨胀流变学研究β-乳球蛋白聚集体的界面行为,食品科学，2019.11.15.
叶晶，吕瑞鹤，苏春霞，冯有楠，李静，杨楠*，方亚鹏，大豆分离蛋白溶液/乳液酸化过程的微观流变学研究, 中国食品学报 2019，3，23-33.
五、研究生毕业去向
①攻读博士学位：推荐到国内外知名高校如苏黎世理工大学、比利时根特大学、上海交通大学等攻读博士学位。
操义平，苏黎世理工大学健康科学与技术学院食品营养与健康研究组攻读博士学位（2017 CSC获得者）
苏春霞，比利时根特大学绿色化学技术学院粒子与界面技术研究组攻读博士学位（2018 CSC获得者）
杨易俗，日本东京海洋大学食品科学与技术系攻读博士学位（2023）
李静，香港科技大学化学与生物工程系攻读博士学位（2024）
②企事业单位：推荐到跨国、中国及湖北地方公司从事研发、技术管理等工作，约占整个研究生的60%。
毛鹏，赛默飞世尔科有限公司，技术工程师
吕瑞鹤，湖北神丹健康食品有限公司，研发员
叶晶，曼迪匹艾（武汉）科技服务有限公司，编辑
王倩，湖北安井食品有限公司，研发员
③事业单位：大专院校教师、各级政府部门公务员，约占整个硕士研究生的10%
冯有楠， 三峡旅游职业技术学院，团委书记助理/酒店管理系专任教师
六、联系方式
联系人：杨楠 湖北工业大学轻工楼A423
邮箱：nanyang@hbut.edu.cn
