English
- 颜蜜
- 性别：女
- 职称：副教授
- 硕导/博导：硕导
- 最高学位：博士
- 最高学历：研究生
- 邮箱：[email protected]
- 研究方向：乳蛋白基可控组装与功效应用、乳蛋白基料创制与稳态保持、食药同源食品的开发与应用
个人简介
颜蜜，1993年8月，做爱视频 “唐敖庆青年学者”副教授（引进）。近年来主要致力于乳蛋白功能基料的创制与应用研究。以第一/通讯作者在Food Chemistry、Food Hydrocolloids等1区TOP期刊发表SCI论文10余篇，主持中国博士后特别资助项目1项，吉林省科技厅人才项目1项，校企合作项目1项。
教育经历
2017.09-2022.06做爱视频 博士（硕博连读）
2021.05-2022.05冲绳科学技术大学院大学有机碳纳米材料组联合培养博士
2012.09-2016.06陕西师范大学食品工程与营养学院学士
工作经历
2025.02-至今做爱视频 副教授
2022.09-2025.02做爱视频 鼎新学者博士后
主要项目情况
（1）吉林省青年成长科技项目，主持
（2）延边州校企合作项目，主持
（3）中国博士后第17批特别资助项目，主持
代表性论文
（1）S. Feng, Y. Zhao, T. Zhang*, andM. Yan*. Iron-modulable lactoferrin toward personalized food ingredients with controllable properties.Food Hydrocolloid., 2026, 172, 111916.
（2）M. Yan, Y. Zhao, S. Feng, C. Bao, and T. Zhang*. A dual-functional foaming ingredient towards hypoglycemic and radical scavenging applications.Food Hydrocolloid., 2025, 158, 110526.
（3）M. Yan, Y. Zhao, S. Feng, J. Zheng, M. Diao, and T. Zhang*. Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin.Food Chem., 2024, 441, 138356.
（4）M. Yan, Y. Wang, C. Wang, S. Feng*, and T. Zhang*. Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability.Food Chem., 2024, 434, 137519.
（5）M. Yan, Y. Wang, X. Shen, S. Dong, M. Diao, Y. Zhao, and T. Zhang*. Enhanced Foaming Properties of Lactoferrin by Forming Functional Complexes with Ginsenoside Re and Rb1.Food Hydrocolloid., 2022, 123, 107159.
（6）M. Diao,M. Yan*, Y. Wang, X. Yan, S. Dong, Y. Lu, and T. Zhang*. Characterization and Antibacterial Activity Study of α-Lactalbumin-Carvacrol Complex.Food Chem., 2022, 397, 133820.
（7）Y. Zhao1,M. Yan1, S. Xue, H. Ye, T. Zhang*, and X. Shen*. Influence of Ultrasound and Enzymatic Cross-Linking on Freeze-Thaw Stability and Release Properties of Whey Protein Isolate Hydrogel.J. Dairy Sci., 2022, 105, 7253-7265.
（8）M. Yan, M. Diao, C. Zhang, X. Shen, X. Zhan, C. Xi, C. Zhao, and T. Zhang*. Lactoferrin-Ginsenoside Rg3 Complex Ingredients: Study of Interaction Mechanism and Preparation of Oil-in-Water Emulsion.Food Chem., 2021, 363, 130239.
（9）M. Yan1, S. Dong1, X. Shen, C. Lu, H. Ye, and T. Zhang*. Lactoferrin-Thymol Complex for Disinfection of Gram-Positive Staphylococcus aureus and Gram-Negative Escherichia coli.Food Funct., 2021, 12, 11165-11173. (封面论文)
（10）M. Yan, X. Shen, S. Zhong, M. Diao, C. Zhao, Y. Xu*, and T. Zhang*. Self-Assembly System based on Water-Soluble Perylene Diimide for Sensitive Detection and Discrimination of Tea Polyphenols.Dyes Pigments,2021, 186, 108989.