倪元颖

倪元颖

中国农业大学，食品科学与营养工程学院，教授，博士生导师

国务院特殊津贴专家

社会兼职：

中国农学会农产品贮藏加工分会副秘书长，中国食品科技学会会员

研究方向：

果蔬加工理论与技术、天然产物提取与分离纯化技术，功能食品开发

工作业绩：

以第一完成人获第二十届中国专利奖金奖1项、农业农村部神农中华农业科技奖一等奖1项、教育部高等学校科学研究优秀成果奖（技术发明）一等奖1项、中国食品科学技术学会科技创新奖（技术发明）一等奖1项、中国产学研合作促进会产学研合作创新奖（个人）1项、中国技术市场协会金桥奖1项。发表论文160余篇，获国家发明专利31项，国际发明专利2项，主持、参加鉴定成果11项。参加编写了面向21世纪教材《园艺产品贮藏加工学》教材，出版著作4部。2012年被评为校级优秀博士论文导师。

主讲本科生课程“果蔬加工工艺学”，研究生课程“果蔬加工研究进展”，“饮食与可持续发展”，研究生实验课程“超临界萃取技术”和“分子蒸馏技术”。培养博士和硕士研究生70余名。

主要学术成就：

1、果蔬加工理论与技术：

    利用非热加工等现代新理论和新技术对果蔬加工及其综合利用进行深入研究与开发，如利用超高压技术对果蔬进行加工，对加工过程中品质、风味变化进行研究；对葡萄皮渣、苹果皮渣等进行综合利用研究。

2、天然产物与功能食品：

    运用超临界萃取技术、短程分子蒸馏技术及柱层析等现代食品加工新技术，提取、纯化生姜、孜然、黄芪等农产品及中药中的功能成分，并利用现代气质、红外、核磁等分析技术进行定性定量、结构分析，结合包埋技术、剂型技术等研制开发香精香料、功能性食品，利用动物实验进行功能性评价；

3、食品分析与质量控制技术：

利用先进的人工智能分析系统----电子鼻、电子舌等，进行食品安全、食品质量分析、控制研究，结合气谱、气质等仪器分析及人工感官评价，对食品质量特别是食品风味物质进行分析研究。

代表著作:

Han, Q. Y., Wen, X., Gao, J. Y., Zhong, C. S., & Ni, Y. Y *. (2023). Application of plasma-activated water in the food industry: A review of recent research developments. Food Chemistry, 405, 134797.

Wang, Y., Li, M., Wen, X., Tao, H. T., Wang, K. L., Fu, R., Tao, H. X., Wang, F. Y., Chen, N., Ni, Y. Y *. (2023). Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate. Food Hydrocolloids, 136, 108263.

Wang, K. L., Li, B., Fu, R., Jiang, Z. F., Wen, X., & Ni, Y. Y *. (2022). Bentong ginger oleoresin mitigates liver injury and modulates gut microbiota in mouse with nonalcoholic fatty liver disease induced by high‐fat diet. Journal of Food Science, 87(3), 1268-1281.

Han, Q. Y., Liu, F., Ni, Y. Y *. (2022). Cloning, sequencing and structural analysis of membrane‐bound polyphenol oxidase from Granny Smith apples (Malus× domestica Borkh). International Journal of Food Science & Technology, 57(2), 920-930.

Li, M., Wen, X., Wang, K. L., Wang, Y. X., Liu, Z. H., & Ni, Y. Y *. (2022). Effect of modifying β-casein by Maillard reaction and genipin crosslinking on in vitro digestion of the micelles. Food Hydrocolloids, 125, 107399.

Li, M., Wen, X., Wang, K. L., Liu, Z. H., & Ni, Y. Y*. (2022). Maillard induced glycation of β-casein for enhanced stability of the self-assembly micelles against acidic and calcium environment. Food Chemistry, 387, 132914.

Han, Q. Y., He, Z. Y., Zhong, C. S., Wen, X., Ni, Y. Y*. (2022). The optimization of plasma activated water (PAW) generation and the inactivation mechanism of PAW on Escherichia coli. Journal of Food Processing and Preservation, 46(11), e17120.

Wang, K. L., Li, M., Han, Q. Y., Fu, R., Ni, Y.Y*. (2021). Inhibition of α-amylase activity by insoluble and soluble dietary fibers from kiwifruit (Actinidia deliciosa). Food Bioscience, 42, 101057.

Wang, Y. X., Tao, H. T., Wang, K. L., Li, M., Wen, X., Fu, R., Qin, C. Q., Ni, Y. Y*. (2021). Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients, Green Chemistry, 23, 7566

Li, M., Kembaren, R., Ni, Y. Y.*, J. Mieke, K. (2021). Effect of enzymatic cross-linking of naringenin-loaded β-casein micelles on their release properties and fate in in vitro digestion, Food Chemistry, 352, 129400.

Wang, K. L., Li, M., Wang, Y. X., Liu, Z. H., Ni, Y. Y.^* (2021). Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa), Food Hydrocolloids, 110, 106162.

Han, Q, Y., Liu, F,. Wen, X., Ni, Y. Y.^* (2021). Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.), Food Chemistry, 338, 127928.

Wen, X., Annerose, H., Wang, K, K, Han, Q. Y., Ni, Y. Y.^*, Carle, R., Schweiggert, R. (2020). Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit. Planta, 251(5), 95.

Han, Q, Y., Liu, F,. Hao, Y. L., Ni, Y. Y.^* (2020). Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.), International Journal of Biological Macromolecules, 158, 977-984.

Wang, Y,X., Li, J, M., Xu, Z, Z., Li, M., Wang, K, L., Pang, S, C., Ni, Y. Y.^* (2020).The formation process of green substances in Chrysanthemum morifolium tea, Food Chemistry, 326, 127028.

Wang, Y,X., Xu, Z, Z., Wen, X., Li, M., Pang, S,C., Huang, Y,Q., Ni, Y. Y.^* (2019)The formation and bioactivities of green substances in Chrysanthemum morifolium tea. Food Chemistry, 286, 268-274.

Li, M., Remco, F., Ni, Y. Y.^*, JX. Mieke,K.,(2019).Bovine beta-casein micelles as delivery systems for hydrophobic flavonoids, Food Hydrocolloids, 96, 653-662.

Han, Q, Y., Liu, F., Li, M., Wang, K,L., Ni, Y.Y^*. (2019). Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus×domestica Borkh.), Food Chemistry, 289, 657-663.

Wen, X., Erşan, S., Li, M., Wang, K., Steingass, C. B., Schweiggert, R. M., Ni, Y. Y.^*, Carle R. (2019). Physicochemical characteristics and phytochemical profiles of yellow and red Physalis (Physalis alkekengi L. and P. pubescens L.) fruits cultivated in China. Food Research International, 120, 389-398.

Wen, X., Judith, H., Schweiggert, R., Wang,Y,X., Ni, Y. Y. ^*, Schweiggert, R., Carle, R. (2018). Screening of critical factors influencing the efficient hydrolysis of zeaxanthin dipalmitate in an adapted in vitro digestion model. Food Chemistry, 257, 36-43.

Wen, X., Judith, H., Schweiggert, R., Ni, Y. Y. ^*, Schweiggert, R., Carle, R.(2017). Carotenoids and carotenoid esters of red and yellow Physalis (Physalis alkekengi L. and P. pubescens L.) fruits and calyces. Journal of Agricultural and Food Chemistry, 65(30), 6140-6151.

Gan, Z., Liang, Z., Chen, X., Wen, X., Wang, Y., Li, M., Ni, Y. Y. ^* (2016). Separation and preparation of 6-gingerol from molecular distillation residue of yunnan ginger rhizomes by high-speed counter-current chromatography and the antioxidant activity of ginger oils in vitro. Journal of Chromatography B, 1011, 99.

Liu, F., Zhao, J. H., Wen, X., Ni, Y. Y. ^* (2015). Purification and structural analysis of membrane-bound polyphenol oxidase from fuji apple. Food Chemistry, 183, 72-77.

Liu, F., Zhao, J. H., Gan, Z. L., Ni, Y. Y. ^* (2015). Comparison of membrane-bound and soluble polyphenol oxidase in fuji apple (Malus domestica borkh. cv. red fuji). Food Chemistry, 173, 86-91.

Zhao, J. H., Liu, F., Wen, X., Xiao, H. W., Ni, Y. Y. ^* (2015). State diagram for freeze-dried mango: freezing curve, glass transition line and maximal-freeze-concentration condition. Journal of Food Engineering, 157, 49-56.

Chen, Q,Q., Gan, Z,L., Zhao J, H., Wang, Y., Zhang S,M., Li, J, M., & Ni, Y,Y. ^* (2014). In vitro comparison of antioxidant capacity of cumin (Cuminum cyminum L.) oils and their main components. LWT-Food Science and Technology, 55: 632-637.

Yang, Y., Chen, Q., Shen, C., Zhang, S., Gan, Z., Hu, R., Zhai, J.,Ni, Y, Y ^* (2013). Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue. Journal of Food Engineering, 116(3), 627-632.

Chen Q. Q., Hu X. F., Li J. M., Liu P., Yang Y., Ni,Y,Y. ^* (2011) Preparative Isolation and Purification of Cuminaldehyde and P-Menta-1,4-Dien-7-Al from the Essential Oil of Cuminum cyminum L. by High-Speed Counter-Current Chromatography. Analytica Chimica ACTA, 689(1): 149-154 .

1、果蔬加工理论与技术

2、天然产物与功能食品

3、食品分析与质量控制技术

本科生课程：近十年课程数据
研究生课程：近十年课程数据

纵向项目 横向项目

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名

软件著作 专利