倪元颖 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2004-9至2006-11，中国农业大学，农产品加工及贮藏工程，硕士 1980-9至1984-7，北京农业大学，果树学，学士工作经历 1992-5至今，中国农业大学，食品科学与营养工程学院，副教授/教授 1984-9至1992-4，北京食品工业研究所，助理研究员获得奖励国家科学技术进步奖二等奖，2013年，第5完成人国家知识产权局&世界知识产权组织第二十届中国专利奖金奖，2018年，第1完成人农业农村部神农中华农业科技奖一等奖，2019年，第1完成人教育部高等学校科学研究优秀成果奖技术发明一等奖，2017年，第1完成人中国食品科学技术学会科技创新奖技术发明一等奖，2018年，第1完成人中国产学研合作促进会产学研合作创新奖，2018年，个人奖中国技术市场协会金桥奖一等奖，2020年，个人奖校级优秀博士论文导师，2012年

研究领域

果蔬加工理论与技术天然产物提取与功能食品开发食品加工副产物综合利用

近期论文

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Wang, Y. X., Tao, H. T., Wang, K. L., Li, M., Wen, X., Fu, R., Qin, C. Q., Ni, Y. Y.* (2021). Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients, Green Chemistry, 23, 7566 Li, M., Kembaren, R., Ni, Y. Y.*, J. Mieke, K. (2021). Effect of enzymatic cross-linking of naringenin-loaded β-casein micelles on their release properties and fate in in vitro digestion, Food Chemistry, 352, 129400. Wang, K. L., Li, M., Wang, Y. X., Liu, Z. H., Ni, Y. Y.* (2021). Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa), Food Hydrocolloids, 110, 106162. Han, Q, Y., Liu, F., Wen, X., Ni, Y. Y.* (2021). Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.), Food Chemistry, 338, 127928. Wen, X., Annerose, H., Wang, K, K, Han, Q. Y., Ni, Y. Y.*, Carle, R., Schweiggert, R. (2020). Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit. Planta, 251(5), 95. Han, Q, Y., Liu, F., Hao, Y. L., Ni, Y. Y.* (2020). Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.), International Journal of Biological Macromolecules, 158, 977-984. Wang, Y, X., Li, J, M., Xu, Z, Z., Li, M., Wang, K, L., Pang, S, C., Ni, Y. Y.* (2020).The formation process of green substances in Chrysanthemum morifolium tea, Food Chemistry, 326, 127028. Wang, Y, X., Xu, Z, Z., Wen, X., Li, M., Pang, S, C., Huang, Y, Q., Ni, Y. Y.* (2019) The formation and bioactivities of green substances in Chrysanthemum morifolium tea. Food Chemistry, 286, 268-274. Li, M., Remco, F., Ni, Y. Y.*, JX. Mieke,K.,(2019).Bovine beta-casein micelles as delivery systems for hydrophobic flavonoids, Food Hydrocolloids, 96, 653-662. Han, Q, Y., Liu, F., Li, M., Wang, K, L., Ni, Y.Y*. (2019). Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus×domestica Borkh.), Food Chemistry, 289, 657-663. Wen, X., Er?an, S., Li, M., Wang, K., Steingass, C. B., Schweiggert, R. M., Ni, Y. Y.*, Carle R. (2019). Physicochemical characteristics and phytochemical profiles of yellow and red Physalis (Physalis alkekengi L. and P. pubescens L.) fruits cultivated in China. Food Research International, 120, 389-398. Wen, X., Judith, H., Schweiggert, R., Wang,Y,X., Ni, Y. Y. *, Schweiggert, R., Carle, R. (2018). Screening of critical factors influencing the efficient hydrolysis of zeaxanthin dipalmitate in an adapted in vitro digestion model. Food Chemistry, 257, 36-43. Wen, X., Judith, H., Schweiggert, R., Ni, Y. Y. *, Schweiggert, R., Carle, R.(2017). Carotenoids and carotenoid esters of red and yellow Physalis (Physalis alkekengi L. and P. pubescens L.) fruits and calyces. Journal of Agricultural and Food Chemistry, 65(30), 6140-6151.