博彩导航

杨 曦

职    称：教授

工作单位：博彩网站排名-博彩导航

通信地址：浙江省宁波市北仑区梅山七星南路169号

联系方式：[email protected]（邮箱）

个人简介：

杨曦，男，1991年8月生，籍贯陕西省勉县，中共党员。分别于2013、2016、2020年毕业于陕西师范大学，获得本科、硕士、博士学位，后赴日本东京海洋大学进行博士后研究，并于2021年12月获得日本学术振兴会海外特别研究员项目资助，2024年5月回国，同年9月加入博彩网站排名-博彩导航 。研究方向为食品物性学与软物质物理，主要以宏观流变学、光散射、粒子追踪微流变学、核磁共振为研究手段，围绕“宏观-微观-分子水平”解析大分子的凝聚、相分离及胶凝行为，旨在为食品大分子及其软物质加工提供理论依据。迄今以第一作者和通讯作者在《Trends in Food Science and Technology》、《Food Hydrocolloids》、《Food Chemistry》、《Carbohydrate Polymers》、《International Journal of Biological Macromolecules》等期刊发表SCI论文30余篇，ESI 高被引论文2 篇。担任《Food Hydrocolloids》编委，《Foods》客座编辑。

研究方向和兴趣包括：（1）核磁共振（NMR）和电子顺磁自旋共振（EPR） 技术揭示食品大分子的流动性；（2）利用光镊和颗粒追踪微流变学手段探测食品软物质体系的微环境变化；（3）金属离子及其他食品小分子成分与食品大分子的相互作用；（4）食品软物质复杂结构及相行为；（5）新型凝胶软糖开发。

主要论文：

[1] Xi Yang, et al. Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science & Technology, 2021, 109: 197-210. 高被引论文
[2] Xi Yang, et al. An Overview of Classifications, Properties of Food Polysaccharides and Their Links to Applications in Improvement of Food Textures. Trends in Food Science & Technology, 2020, 102: 1-15. 高被引论文
[3] Xi Yang, et al. Improved gel properties of alkali-induced konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions. Food Hydrocolloids, 2020, 106: 105870.
[4] Xi Yang, et al. Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydrate Polymers, 2020, 229: 115468.
[5] Xi Yang, et al. Structuring Oil-in-Water Emulsion by Forming Egg Yolk/Alginate Complexes: Their Potential Application in Fabricating Low-fat Mayonnaise-like Emulsion Gels and Redispersible Solid Emulsions. International Journal of Biological Macromolecules, 2020, 147, 595-606.
[6] Xi Yang, et al. Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan. Carbohydrate Polymers, 2019, 226: 115278.
[7] Xi Yang, et al. Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions. International Journal of Biological Macromolecules, 2019, 131, 959-970.
[8] Xi Yang, et al. Pomegranate peel pectin can be used as an effective emulsifier. Food Hydrocolloids, 2018, 85: 30-38.
[9] Xi Yang, et al. Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator. Food Hydrocolloids, 2018, 79: 560-571.

[10] Yisu Yang, …, Xi Yang*. Fabrication and characterization of alginate-zein core-shell microcapsules for controlled release of buckwheat honey, Food Chemistry, 2024, 446, 138814.

[11] Xi Yang, et al. Gelation of gellan induced by trivalent cations and coexisting trivalent with monovalent cations studied by rheological and DSC measurements. Carbohydrate Polymers, 2024, 345, 122485.