永利皇宫

姓 名：杨文鸽

工作单位：*永利皇宫 食品科学与工程系

职 称：教授/博士、博士生导师

通信地址：浙江 宁波 梅山保税区七星南路169号 宁波大学梅山校区

E-mail：[email protected]

个人简介

工学博士，伦敦大学国王学院访问学者。主持国家重点研发计划课题/子课题、国家自然科学基金面上项目、科技部农业科技成果转化资金、海洋公益性行业科研专项子任务、科技部星火计划、省自然科学基金、省/市重大科技攻关等项目，并作为主要负责人完成多项国家“863”项目、科技部重大专项、农业部“948”项目等。主要以海洋生物资源为研究对象，着重研究水产食品化学、水产品保鲜与精深加工技术、水产食品营养与健康、水产品质量与安全控制等，核心级以上刊物发表论文300多篇，授权发明专利20多项。

获奖与荣誉称号

浙江省高校中青年学科带头人，宁波市优秀班主任、宁波市优秀共产党员、宁波市（高校）优秀课程思政教师、最美宁大人--最受学生欢迎的教授、宁波大学“王宽诚育才奖”、宁波大学忠诚教育奖、浙江省科技进步奖三等奖等。

主要研究方向

水产食品化学、水产品保鲜加工与高值化利用、水产食品营养与健康。

承担主要课题

[1] 东海虾蟹类资源高质加工技术开发与应用示范，国家重点研发计划课题，主持。

[2] 电子束辐照海水鱼糜凝胶特性的变化及其机理研究，国家自然科学基金面上项目，主持。

[3] 电子束辐照鱼肉挥发性风味物质的分析及其指纹图谱构建，国家自然科学基金面上项目，主持。

[4] 鱼糜、鱼粉清洁高值化生产关键技术研发与产业化示范，国家海洋局海洋公益性行业科研专项子任务，主持。

[5] 水产品非宏量营养素的健康功效解析，国家重点研发计划子课题，主持。

[6] 水产食品特征性营养功效成分的高通量筛选与实体化合物库构建，国家重点研发计划子课题，主持。

代表性论文

[1] Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota[J]. Food & Function, 2024

[2] Ca2+-nano starch-lutein endowed 3D printed surimi with antioxidation and mutual reinforcing transmembrane transport mechanisms via hepg2 and caco-2 cells model[J]. Food Research International, 2024

[3] A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model[J]. International Journal of Biological Macromolecules, 2024

[4] Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp[J]. Journal of the Science of Food and Agriculture, 2024

[5] Investigation of the influence of Alaskan pollock surimi on the gel quality, protein structure and flavor property of shrimp (Solenocera crassicornis) surimi gel and its mechanism[J]. Food and Bioprocess Technology, 2024

[6] Absorption of iron from Tegillarca granosa using an in vitro simulated digestion and Caco-2/HepG2 co-culture system[J]. Journal of the Science of Food and Agriculture, 2023

[7] Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi[J]. Food Bioscience, 2023

[8] Cryoprotective effects of carrageenan on pre‑prepared gel of minced shrimp (Litopenaeus Vannamei) during frozen storage[J]. Food and Bioprocess Technology, 2023

[9] Effects of hemoglobin extracted from Tegillarca granosa on the gut microbiota in iron deficiency anemia mice[J]. Food & Function, 2023

[10] Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein[J]. Food Chemistry, 2022

[11] Preparation, characterization and bioavailability studies of Tegillarca granosa hemoglobin and its glycosylated products[J]. International Journal of Biological Macromolecules, 2022

[12] Polyphenols extracted from Enteromorpha clathrata alleviates inflammation in lipopolysaccharide-induced RAW 264.7 cells by inhibiting the MAPKs/NF-κB signaling pathways[J]. Journal of Ethnopharmacology, 2022

[13] Effect of ascorbic acid and citric acid on bioavailability of iron from Tegillarca granosa via an in vitro digestion/Caco-2 cell culture system[J]. Food & Function, 2021

[14] Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein[J]. Food Hydrocolloids, 2021

[15] Structure, functional properties and iron bioavailability of Pneumatophorus japonicus myoglobin and its glycosylation products[J]. International Journal of Biological Macromolecules, 2021

[16] Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing[J]. LWT-Food Science and Technology, 2021

[17] Identification of a novel N-Acyl homoserine lactone synthase, AhyI, in Aeromonas hydrophila and structural basis for its substrate specificity[J]. Journal of Agricultural and Food Chemistry, 2020

[18] Myofibrillar protein structure and gel properties of Trichiurus haumela surimi subjected to high pressure or high pressure synergistic heat[J]. Food and Bioprocess Technology, 2020

[19] Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat[J]. Food Chemistry, 2018

[20] Effect of electron beam irradiation on the IgG binding capacity and conformation of tropomyosin from shrimp meat[J]. Food Chemistry, 2018

代表性授权发明专利

[1] 一种鱿鱼皮明胶可食性复合膜及其制备方法

[2] 一种鲨鱼鱼柳即食休闲食品及其制备方法

[3] 一种生食酱泥蚶制品及其制备方法

[4] 一种提高鲐鱼鱼糜凝胶强度的方法

[5] 一种浒苔中活性成分的高效分离分析方法

[6] 一种浒苔中活性成分的制备方法

[7] 一种泥蚶的脱壳处理方法

主讲课程

* 本科生：生物化学、食品化学

* 硕士研究生：食品绿色加工

* 博士研究生：水产资源化学、生物化学与分子生物学

学生工作经历

担任5届本科生班主任和1届博士生班主任，指导硕/博士生100多人，曾获宁波市优秀班主任、宁波大学优秀班主任、宁波大学最受学生欢迎的教授等。

地方服务经历

自2003年开始连续参加“宁波大学百名教授、博士进企业”、“宁波大学地方服务团队”、“宁波市科技特派团队”等活动，致力于水产品加工保鲜与高值化利用、食品安全与质量控制等方向的产学研与科技创新服务工作，为多家企业开展技术咨询与服务、质量管理体系建立、标准修订、产品质量提升、人才培训等工作，注重产学研用相结合，服务成效显著。