楊瑞

1. 2011.09-2014.07中國農業大學食品科學與營養工程學院，博士

2. 2009.09-2011.07中國農業大學食品科學與營養工程學院，碩士

3. 2005.09-2009.07 青島農業大學食品科學與工程學院，學士 ^[1] 

1. 2020.02-2020.11，加拿大阿爾伯塔大學，農業食品與營養科學系，訪問學者

2. 2018.10-至今，天津科技大學食品學院，特聘教授

3. 2017.08-2018.09，天津科技大學食品學院，副教授

4. 2014.07-2017.07，天津科技大學食品學院，講師 ^[1] 

1.蛋白質/多肽結構、化學及營養

2.食品功能組分相互作用及營養學評價

3.食品納米技術及應用

4.農副產品高值化加工及利用 ^[1] 

一直從事植物蛋白質的結構化學及新功能發掘，基於蛋白質/多糖等生物大分子的天然活性組分載體化及營養學評價，農副產品加工及利用等研究工作。主持國家自然科學基金面上/青年項目、天津市自然科學基金面上/青年項目等課題10餘項，參與各類科研項目10餘項。在Trends in Food Science and Technology，Chemical Communications，Journal of Agricultural and Food Chemistry，Food Chemistry，Food Hydrocolloids等期刊發表第一/通訊作者SCI論文40餘篇，發表中文論文10餘篇。參編英文專著1部，申請發明專利10餘項。Journal of Agricultural and Food Chemistry，Food Chemistry等10餘種國際及國內期刊審稿人。獲得2017年中國食品科學技術學會科技創新二等獎1項，參與中國食品科學技術學會及中國商業聯合會科技進步二等獎各1項。

1.國家自然科學基金面上項目，國家自然科學基金委，2020-2023，主持。

2.國家自然科學基金青年項目，國家自然科學基金委，2016-2018，主持。

3.天津市自然科學基金面上項目，天津市科委，2020-2023，主持。

4.天津市自然科學基金青年項目，天津市科委，2016-2019，主持。

5.天津市優秀科技特派員項目，天津市科委，2019-2020，主持。

6.天津市教委科研計劃一般項目，天津市教委，2017-2019，主持。

7.北京食品營養與人類健康高精尖創新中心開放項目，2017-2019，主持。

8.橫向課題及開放課題項目10餘項，2017-2021，主持。

9.“十三五”國家重點研發計劃子課題，2016-2020，參與。 ^[1] 

[1]R.Yang,J. Tian, Y.Liu, Z. Zhu, J. Sun, D.Meng, Z. Wang, C. Wang, Z. Zhou, L. Chen, Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation.Food Chemistry, 2021, 349, 129144.

[2]R.Yang,M. Liu, Y.Liu,D. Meng, T. Ma, C. Wang, J. Liu, Q. Wang, Z. Zhou, The structure and stability analysis of the peaseed legumin glycosylated by oligochitosan.Journal of the Science of Food and Agriculture, 2020,August, DOI: 10.1002/jsfa.10715.

[3]R. Yang, P.Zuo, M. Zhang, D.Meng, B. Wang, T. Zhen, Transglutaminase induced oligochitosan glycosylation of ferritin as a novelnanocarrier for food bioactive molecules,Food Hydrocolloids, 2019, 94, 500–509.

[4]R. Yang, Y. Liu, C. Blanchard, Z. Zhou.Channel directed rutinnano-encapsulation in phytoferritin induced by guanidine hydrochloride.Food Chemistry, 2018, 240, 935-939.

[5]R. Yang,Y. Liu, D. Meng, C. Blanchard, Z. Zhou. Alcalaseenzymolysis of red bean (adzuki) ferritin achieves nano-encapsulation of food nutrients in a mild condition.Journal of Agricultural and Food Chemistry, 2018, 66, 1999-2007.

[6]R. Yang,J. Tian, Y. Liu, C. Blanchard, Z. Zhou. One step fabrication of phytoferritin chitosan epigallocatechin shell-core nanoparticles by thermal treatment.Food Hydrocolloids,2018, 80, 24-32.

[8]R. Yang, Y. Liu, D. Meng, Z. Chen, C. L. Blanchard, Z. Zhou.Urea-Driven EpigallocatechinGallate (EGCG) Permeation into the Ferritin Cage, an Innovative Method for Fabrication of Protein−Polyphenol Co-assemblies.Journal of Agricultural and Food Chemistry, 2017, 65, 1410−1419.

[8] R Yang,Z. Zhou, G. Sun, Y. Gao, J. Xu. Ferritin, a novel vehicle for iron supplementation and food nutritional factors encapsulation.Trends in Food Science & Technology, 2015, 44: 189- 200.

[9]R. Yang, Y. Liu, Z. Zhou, J. Sheng, D. Meng.Microelectric Current Treatment Enhanced Biodegradation of Pumpkin Lignocelluloses by Trichodermareesei RUT-C30.Journal of Agricultural and Food Chemistry, 2017, 65, 4668-4675.

[10]R. Yang, J. Tian, Y. Liu, Z. Yang, D. Wu, Z. Zhou. Thermally Induced Encapsulation of Food Nutrients into Phytoferritin through the Flexible Channels without Additives.Journal of Agricultural and Food Chemistry,2018, 65, 9950-9955.

[11]R. Yang, L. Chen, T. Zhang, S. Yang, X. Leng, G. Zhao. Self-Assembly of Ferritin Nanocages into Linear Chains Induced by Poly (α, L-lysine).Chemical Communications, 2014, 50: 481−483.

[12]R. Yang, L. Chen, S. Yang, C. Lv, X. Leng, G. Zhao. 2D Square Arrays of protein nanocages through Channel-Directed Electrostatic Interaction with Poly (α, L-Lysine).Chemical Communications, 2014, 50: 2879-2882.

[13]R. Yang, D. Meng, X. Hu, Y. Ni, Q. Li. Saccharification of Pumpkin Residues by Coculturing of Trichodermareesei RUT-C30 and PhanerochaetechrysosporiumBurdsall with Delayed Inoculation Timing.Journal of Agricultural and Food Chemistry,2013, 61: 9192−9199.

[14]R. Yang, D. Meng, Y. Song, J. Li, Y. Zhang, X. Hu, Y. Ni, Q. Li. Simultaneous Decoloration and Deproteinization of Crude Polysaccharide from Pumpkin Residues by Cross-linked Polystyrene Macroporous Resin.Journal of Agricultural and Food Chemistry,2012, 60: 8450−8456.

[15]R. Yang, S. Yang, X. Liao, J. Deng, G. Zhao. The Interaction of DNA with Phytoferritin during Iron Oxidation.Food Chemistry,2014, 153: 292−297.

[16]R. Yang,Y. Liu, Y. Gao, Z. Yang, S. Zhao, Y. Wang, C. Blanchard, Z. Zhou. Nano-encapsulation of epigallocatechingallate in the ferritin-chitosan double shells: simulated digestion and absorption evaluation.Food Research International,2018, DOI: 10.1016/j.foodres.2018.02.074.

[17]R. Yang, Y. Liu, Y. Gao, Y. Wang, C. Blanchard, Z. Zhou. Ferritin glycosylated by chitosan as a novel EGCG nano-carrier: Structure, stability, and absorption analysis.International Journal of Biological Macromolecules, 2017, 105, 252-261.

[18]R. Yang, Z. Zhou, G. Sun, Y. Gao, J. Xu, P. Strappe, C. Blanchard, Y. Cheng, X. Ding. Synthesis of homogeneous protein-stabilized rutinnanodispersions by reversible assembly of soybean (Glycine max) seed ferritin.RSC advances,2015, 5: 31533-31540.

[19]R. Yang, G. Sun, M. Zhang, Z. Zhou, Q. Li, P. Strappe, C. Blanchard.EpigallocatechinGallate (EGCG) Decorating Soybean Seed Ferritin as a RutinNanocarrier with Prolonged Release Propertyin the Gastrointestinal Tract.Plant Foods for Human Nutrition.2016, 71: 277-285.

[20]R. Yang, Y. Gao, Z. Zhou, P. Strappe, C. Blanchard.Fabrication and characterization of ferritin –chitosan – lutein shell – core nanocompositesandlutein stability and release evaluation in vitro.RSC advances,2016, 6: 35267-35279.

[21] Z. Zhou, J. Xu, Y. Liu, D. Meng, X. Sun, H. Yi, Y. Gao, G. Sun, P. Strappe, C. Blanchard,R. Yang*. Thermal Stability Improvement of Rice Bran Albumin Protein Incorporated with EpigallocatechinGallate.Journal of Food Science,2017, 82, 350-357.

[22] Z. Zhou, G. Sun, Y. Liu, Y. Gao, J. Xu, D. Meng, P. Strappe, C. Blanchard,R. Yang*. A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage.Food Science and Technology Research,2017, 23 (2), 329-337.

[23]R. Yang, Y. Liu, Z. Zhou.Selenium and Selenoproteins, from Structure, Function to Food Resource and Nutrition.Food Science and Technology Research, 2017, 23 (3), 363-373. ^[1] 

[1]. R. Yang, et al. Structure, Function, and Nutrition of Selenium-Containing Proteins from Foodstuffs, “Mineral Containing Protein”, Springer Nature Singapore Pte Ltd. 2017, pp 89-116. ^[1] 

[1].2018年天津市創新人才推進計劃青年科技優秀人才。

[2].2015年天津市“131”創新型人才培養工程第三層次。

[3].2017年中國食品科學技術學會科技創新二等獎，2017-L-2-08。

[4]. 2016年中國食品科學技術學會科技進步獎二等獎，發酵面製品營養功能和食用品質協同調控關鍵技術和產業化應用，參與，2016-J-16。

[5].2015年中國商業聯合會科學技術進步二等獎，中國傳統麪食現代化生產技術創新體系開發及應用，參與，2015-2-09-R01。 ^[1] 

國家自然科學基金函評專家、天津市技術合同認定登記評審專家、美國化學學會會員、天津市食品學會會員。 ^[1]