一、基本信息

姓 名：杨兵

性 别：男

学历/学位：研究生/工学博士

职务职称：校聘副教授、硕士生导师

所在部门：河北农业大学70200app永利食品科学与工程系（D座1415室）

通讯地址：河北省保定市河北农业大学70200app永利食品科学与工程系

邮政编码：071001

联系电话：17749967651

电子邮箱：yangbing4329@126.com

二、学习工作经历

2009.09-2013.06 韩山师范学院食品科学与工程专业获工学学士学位

2013.09-2016.06渤海大学水产品加工及贮藏工程专业获工学硕士学位

2017.09-2020.12 西南大学食品科学专业获工学博士学位

2021.03-至今河北农业大学70200app永利校聘副教授

三、研究方向

食用菌多糖的结构解析和功能活性研究、微生物群体感应调控次级代谢产物的机制研究

四、主要研究成果、近年承担的科研项目及获奖情况

在研科研项目

1.河北农业大学引进人才项目“食用菌多糖的分离纯化和结构解析及其生物活性研究”

2.校企合作项目“生物催化制备复合调味品关键技术研究”

五、代表性论文

1.Yang B, Wu Q, Song X, et al. Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment[J]. International Journal of Food Science & Technology, 2019, 54(7): 2363-2373.

2.Yang B, Wu Q, Luo Y, et al. High-pressure ultrasonic-assisted extraction of polysaccharides from Hovenia dulcis: Extraction, structure, antioxidant activity and hypoglycemic[J]. International journal of biological macromolecules, 2019, 137: 676-687.

3.Yang B, Wu Q, Luo Y, et al. Japanese grape (Hovenia dulcis) polysaccharides: New insight into extraction, characterization, rheological properties, and bioactivities[J]. International journal of biological macromolecules, 2019, 134: 631-644.

4.Yang B, Luo Y, Wu Q, et al.Hovenia dulcispolysaccharides: Influence of multi-frequency ultrasonic extraction on structure, functional properties, and biological activities[J]. International journal of biological macromolecules, 2020, 148: 1010-1020.

5.Yang B, Tan Y, Kan J. Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains[J]. LWT, 2020, 117: 108637.

6.Yang B, Wei X, Luo Y, et al. Hypoglycemic effect of low‐sugar juice derived fromHovenia dulcison type 1 diabetes mellitus rats[J]. Journal of the Science of Food and Agriculture, 2021.

7.Yang B, Tan Y, Kan J. Determination and mitigation of chemical risks in sufu by NaCl and ethanol addition during fermentation[J]. Journal of Food Composition and Analysis, 2021, 98: 103820.

8.Yang B, Luo Y, Tan Y, et al. Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening[J]. Journal of Food Science and Technology, 2020: 1-11.

9.Li T, Yang B, Li X, et al. Quorum sensing system and influence on food spoilage in Pseudomonas fluorescens from turbot[J]. Journal of food science and technology, 2018, 55(8): 3016-3025.

10.杨兵,梅小飞,阚建全.热泵干制对青花椒色差和品质的影响及工艺优化[J].食品与发酵工业, 2019, 45(12): 140-145.

11.杨兵,梅小飞,彭林,等.热风干制对青花椒品质的影响及工艺优化[J].食品与发酵工业, 2018, 44(11):255-262.

12.杨兵,李婷婷,励建荣.大菱鲆优势腐败菌的分离鉴定及其群体感应[J].中国食品学报, 2017, 17(007):139-145.

13.李婷婷,杨兵,张慧芳,等.鲶鱼体表黏液粗提物抗菌作用活性及抑菌机理[J].中国食品学报, 2017, 17(004):21-29.

14.李婷婷,杨兵,励建荣.一株嗜水气单胞菌的分离鉴定和不同条件对其群体感应AHLs活性的影响[J].现代食品科技, 2016, 32(02):12-18..

15.]励建荣,杨兵,李婷婷.水产品优势腐败菌及其群体感应系统研究进展[J].食品科学, 36(19).