韩玲钰 - 大连民族大学 - 生命科学学院

个人简介

教育经历： 2011/09-2016/05，英国威尔士大学，天然高分子与胶体科学专业，博士，导师：Professor Peter A. Williams 2009/09-2011/09，英国威尔士大学，天然高分子与胶体科学专业，硕士，导师：Professor Peter A. Williams 2005/09-2009/06，大连民族大学，生命科学学院，学士工作经历： 2019/08-至今，大连民族大学，生命科学学院，化工系，讲师 2017/02-2019/07，湖北工业大学，生物工程与食品学院，讲师 2016/05-2016/09，英国威尔士大学Centre for Water Polymers，助理研究员 2013年担任 Adult workforce student supervisory受聘于Glyndwr University

研究领域

天然高分子产物的修饰、组装及其性质研究与应用功能化纳米载体的研究与应用

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1.Lingyu Han, Bing Hu, Ruixiang Ma, Zhiming Gao, Katsuyoshi Nishinari, Glyn O. Phillips and Yapeng Fang*, Effect of arabinogalactan protein complex content on emulsification performance of gum Arabic, Carbohydrate Polymers, 2019, 224, 11570. (SCI一区top期刊 IF=6.12) 2.Bing Hu#, Lingyu Han#, Ruixiang Ma, Glyn O. Phillips, Katsuyoshi Nishinari and Yapeng Fang*, All-Natural Food-Grade Hydrophilic-Hydrophobic Core-Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method, ACS Applied Materials & Interfaces, 2019. Accepted. (SCI一区top期刊IF=8.097) 3.Lingyu Han, Ian Ratcliffe, and Peter A. Williams*, Synthesis, characterisation and physicochemical properties of hydrophobically modified inulin using long-chain fatty acyl chlorides, Carbohydrate Polymers, 2017, 178, 141-146. （SCI一区top期刊 IF=5.158） 4.Lingyu Han, Ian Ratcliffe, and Peter A. Williams*, Self assembly and emulsification properties of hydrophobically-modified inulin, Journal of Agricultural and Food Chemistry, 2015, 64 (14): 3709-3715. （SCI一区top期刊 IF=3.412） 5.Bing Hu, Lingyu Han, Zhiming Gao, Ke Zhang, Saphwan Al-Assaf, Katsuyoshi Nishinari, Glyn O. Phillips, Jixin Yang, Yapeng Fang, Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures, International Journal of Biological Macromolecules, 2018, 116, 683-690. （SCI二区IF=3.909） 6.Bing Hu, Lingyu Han, Huiling Kong, Katsuyoshi Nishinari, Glyn O. Phillips, Jixin Yang and Yapeng Fang, Preparation and emulsifying properties of trace elements fortified gum arabic, Food Hydrocolloids, 2019, 88, 43-49. (SCI一区top期刊 IF=5.089)