一、基本信息

姓 名：楊兵

性 别：男

學曆/學位：研究生/工學博士

職務職稱：校聘副教授/碩士生導師（食品科學與工程、食品加工與安全）

所在部門：bevictor伟德官网食品科學與工程系（D座1415室）

通訊地址：河北省保定市bevictor伟德官网食品科學與工程系

郵政編碼：071001

電子郵箱：yangbing4329@126.com

二、主要學術及社會兼職(注明兼職起止時間)

《食品工業科技》審稿專家

三、榮譽稱号

無

四、學習工作經曆

2017.09-2020.12 西南大學 食品科學

2013.09-2016.06 渤海大學 水産品加工及貯藏工程

2009.09-2013.06 韓山師範學院 食品科學與工程

五、主講課程及研究方向

1、主講課程：本科生《食品物性學》、《食品加工機械與設備》、《果蔬加工與營養健康》；研究生《食品物性學》

2、研究方向：天然多糖結構解析及健康功效、食品營養組分的相互作用

六、主要研究成果、近年承擔的科研項目及獲獎情況

1、主要科研成果：無

2、在研科研項目：河北省自然科學基金生物農業聯合基金；河北省中央引導地方科技發展資金項目；bevictor伟德官网引進人才項目；中國農業科學院農産品加工所開放課題；晨光生物科技有限公司橫向課題、旬陽市太極緣生物科技有限公司橫向課題等。

3、發明專利：無

4、獲獎情況：2023年陝西省科技工作者創新創業大賽二等獎

七、代表性論文

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(通訊作者). 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(通訊作者), 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、編寫教材、著作

無

九、培養研究生情況

聯合培養碩士3名：劉雨微、張楠、張佳諾；在讀碩士6名：張馨予、王琬嘉、楊如燕、周星星、朱婧博、郜興晨