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（食品科学与工程、食品加工与安全）

所在部门：河北农业大学食品科技学院食品科学与工程系（D座1415室）

通讯地址：河北省保定市河北农业大学食品科技学院食品科学与工程系

邮政编码：071001

电子邮箱：yangbing4329@126.com

二、主要学术及社会兼职(注明兼职起止时间)

《食品工业科技》审稿专家

三、荣誉称号

无

四、学习工作经历

2017.09-2020.12 西南大学 食品科学

2013.09-2016.06 渤海大学 水产品加工及贮藏工程

2009.09-2013.06 韩山师范学院 食品科学与工程

五、主讲课程及研究方向

1、主讲课程：本科生《食品物性学》、《食品加工机械与设备》、《果蔬加工与营养健康》；研究生《食品物性学》

2、研究方向：天然多糖结构解析及健康功效、食品营养组分的相互作用

六、主要研究成果、近年承担的科研项目及获奖情况

1、主要科研成果：无

2、在研科研项目：河北省自然科学基金生物农业联合基金；河北省中央引导地方科技发展资金项目；河北农业大学引进人才项目；中国农业科学院农产品加工所开放课题；晨光生物科技有限公司横向课题、旬阳市太极缘生物科技有限公司横向课题等。

3、发明专利：无

4、获奖情况：2023年陕西省科技工作者创新创业大赛二等奖

七、代表性论文

1.Yang B, Luo Y,Sang Y,KanJ.Isolation, purification, structural characterization, and hypoglycemic activity assessment of polysaccharides from Hovenia dulcis (Guai Zao), International Journal of Biological Macromolecules, 2022, 208: 1106-1115

2.Yang B, Luo Y,WeiX.Polysaccharide from Hovenia dulcis (Guaizao) improves pancreatic injury and regulates liver glycometabolism to alleviate STZ-induced type 1 diabetes mellitus in rats, International Journal of Biological Macromolecules, 2022, 214: 655-663

3.Liu Y, Mao K, Zhang N,BingYang(通讯作者). Structural characterization and immunomodulatory effects of extracellular polysaccharide from Lactobacillus paracasei VL8 obtained by gradient ethanol precipitation[J]. Journal of Food Science, 2022, 87(5): 2034-2047.

4. Zhang N,Yang B(通讯作者), Mao K, et al. Comparison of structural characteristics and bioactivity of Tricholoma mongolicum Imai polysaccharides from five extraction methods[J]. Frontiers in Nutrition, 2022, 9: 962584.

5.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.

6.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.

7.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.

8.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.

9.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.

10.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.

11.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.

12.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.

13.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.

八、编写教材、著作

无

九、培养研究生情况

联合培养硕士3名：刘雨微、张楠、张佳诺；在读硕士6名：张馨予、王琬嘉、杨如燕、周星星、朱婧博、郜兴晨