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兰雅淇

发布时间:2017-04-19 23:29:58文章来源:华南农业大学食品学院浏览次数:455



首聘教授

 

       兰雅淇,女,博士,先后毕业于江南大学、美国罗格斯大学 (Rutgers University, the State University of New Jersey) 食品科学专业。2016 年以首聘教授 方式引进到华南农业大学食品学院。主要从事自组装有机分子凝胶体系的凝胶 机理及其在食品化妆品中的应用,在自助组装胶体体系制备,以及相关材料的 表征方向有良好的基础和专长。近三年来在 Chemical Society Reviews, Langmuir, Crystal Growth & Design 等杂志发表 SCI 论文 9 篇 (单篇第一作者论文高影响 因子 33,总影响因子 65)。

 


教育背景:

Rutgers, The State University of New Jersey 博士 (2011.09-2016.01)  专业: Food Science 

University of California, Davis 交换生 (2010.09-2011.06)  专业: Food Science 

江南大学 工程学士 (2007.09-2011.06)  专业:食品科学与工程

 


现职与经历:

• 华南农业大学 首聘教授 (2016.9 至今)

• 亿滋国际 实习 (2015.11 – 2016.4)

• 美国罗格斯大学 Department of Food Science, Rutgers University 助理研究生 (2012.09 – 2015.10)

主要研究方向包括 1)利用脂肪酸衍生物等功能性小分子制备有机凝胶                                 

                              2)探究溶剂对小分子自主组合凝胶的影响                                       

                              3)利用溶剂常数预测小分子凝胶现象                                       

                              4)研发有机凝胶体系在食品,药品,化妆品体系中的潜在用途,例如药品、保健品及化妆品运载体系,固态脂肪替代物以实现零反式脂肪酸 

• 新泽西食品营养健康中心 Center of Gastrointestinal Physiology in New Jersey Institute of Food Nutrition and Health 研究员及实验室管理人 (2013.08 - 2015.9)

主要职责包括 1)运用动态体外消化模型 TIM-1 研究食品药品肠道生理学,例如婴儿配方与母乳中脂肪的消化利用,纳米乳液中橙皮素的生物可接收率,互酯化油脂的消化吸收等 

                       2)协调中心各项目的进行,维护 TIM-1 以及新用户培训等 

• 美国罗格斯大学 Department of Food Science, Rutgers University 助教 (2012.09 - 2013.06 以及 2014.09 - 2015.01)

 


教学经历:

曾教授本科食品科学原理实验 (Principle of Food Science Lab)、食品分析实验 (Food Analysis Lab)、食品产品研发实验 (Food Product Development Lab) 课程。

 


学术奖励与荣誉:

International Society for Nutraceutical and Functional Food (ISNFF) Student Award (2015)

Rutgers University Conference Travel Award (2015)

Teaching Assistant and Graduate Assistant Professional Development Fund (2015)

Excellence Fellowship, Rutgers University (罗格斯大学全额奖学金)(2011)

 


学术组织会员:

American Chemical Society (ACS)

American Oil Chemist Society (AOCS)

Institute of Food Technologists (IFT)

International Society for Nutraceuticals and Functional Foods (ISNFF)

 


会议报告:

Oral Presentations ( 口头报告 )

• Lan, Y., Corradini, M.G., Rogers, M.A. (09/2015) Solvent effect on self-assembly of organogels, a potential delivery system for nutraceuticals. Presented at 8th International Society for Nutraceutical and Functional Food (ISNFF) Conference & Expo. Wuxi, China

• Lan, Y., Corradini, M.G., Rogers, M.A. (08/2015) Design of molecular gelator – solvent systems guided by solubility parameters. Presented at 250th American Chemical Society (ACS) National Meeting & Expo. Boston, MA

• Wang, T., Lan, Y., Rogers, M.A. (06/2015) Molecular gels based on stratum corneum lipids. Presented at Tech Connect World Innovation Conf & Expo. Washington, DC

• Lan, Y., Corradini, M.G., Rogers, M.A. (05/2015) Closing in on the ability to discover new food-grade organogelators. Presented at 106th American Oil Chemist Society (AOCS) Nation Meeting. Orlando, FL                    

• Lan, Y., Corradini, M.G., Rogers, M.A. (02/2015) Application of Hansen Solubility Parameters To Predict Self-Assembly of Molecular Gels. Presented at seminar, Department of Food Science, Rutgers University

• Lan, Y., Corradini, M.G., Rogers, M.A. (03/2014) Comparing Solubility Parameters To Understand Self-Assembly in Molecular Gels.  The case of 1,3:2,4-Dibenzylidene Sorbitol (DBS). Presented at seminar, Department of Food Science, Rutgers University 

Poster Presentations (海报报告)

• Lan, Y., Corradini, M.G., Rogers, M.A. (08/2014) Comparing and Correlating Solubility Parameters Governing Self-Assembly of Molecular Gels Using 1,3:2,4Dibenzylidene Sorbitol as the Gelator. Presented at 248th American Chemical Society (ACS) National Meeting & Expo. San Francisco, CA.

• Lan, Y., Corradini, M.G., Rogers, M.A. (02/2014) Effect of Solvent on Self-assembly of Molecular Gels, Potential Fat Replacers. Presented at NYIFT Student Night. New Brunswick, NJ.

 


学术论文:

[9] Lan, Y., Corradini, M.G., Weiss, R.G., Raghavan, S.R., and Rogers, M.A. (2015) To Gel or Not to Gel: Correlating Molecular Gelation with Solvent Parameters. Chemical Soceity Reviews (Impact Factor: 33.38 ,Selected as cover article for August, 2015). 2015, 44, 60356058  

[8] Lan, Y., Corradini, M.G., Weiss, R.G., Raghavan, S.R., and Rogers, M.A. (2015) To Gel or Not to Gel: Correlating Molecular Gelation with Solvent Parameters. Chemical Soceity Reviews ( 影响因子 : 33.38 ,2015 年 8 月杂志封面). DOI: 10.1039/c5cs00136f. 

[7] Lan, Y., and Rogers, M.A. (2015) 12-Hydroxystearic Acid SAFiNs in Aliphatic Diols– A Molecular Oddity.  CrystEngComm ( 影响因子 : 4.06). DOI: 10.1039/c5ce00652j 

[6] Lan, Y., Corradini, M. G., Liu, X., May, T. E., Borondics, F., Weiss, R. G., Rogers, M. A. (2014). Comparing and Correlating Solubility Parameters Governing Self-Assembly of Molecular Gels Using 1,3:2,4-Dibenzylidene Sorbitol as the Gelator. Langmuir ( 影响因子 : 4.46). 30(47): 14128-14142. (2014 年 12 月杂志封面,被选为 Editor’s Choice Article for ACS.) 

[5] Lan, Y., Corradini, M.G., Rogers, M.A. (2014). Do Molecular Gelators Cluster in Hansen Space? Crystal Growth & Design ( 影响因子 : 4.89). 14: 4811-4818. 

[4] Ting, Y., Jiang, Y., Lan, Y., Xia, C., Lin, Z., Rogers, M. A., Huang, Q. (2015) Viscoelastic Emulsion Improved the Bioaccessibility and Oral Bioavailability of Crystalline Compound: A Mechanistic Study Using in vitro and in vivo Models. Molecular Pharmaceutics ( 影响因 子 : 4.79). DOI: 10.1021/mp5007322 

[3] Fondaco, D., AlHasawi, F., Lan, Y., Ben-Elazar, S., Connolly, K., Rogers, M. A. (2015). Biophysical Aspects of Lipid Digestion in Human Breast Milk and Similac™ Infant Formulas. Food Biophysics ( 影响因子 : 1.55). 10: 282-291. 

[2] Rogers, M. A., Yan, Y-F., Ben-Elazar, K., Lan, Y., Faig, J., Smith, K., Uhrich, K. E. (2014). Salicylic acid (SA) Bioaccessibility from SA-based Poly(anhydride-ester). Biomacromolecules ( 影响因子 : 5.79). 15 (9), 3406–3411. 

[1] Abraham, S., Lan, Y., Lam, R.S.H., Grahame, D.A.S., Kim, J.J.H., Weiss, R.G., Rogers, M. A. (2012). Influence of Positional Isomers on the Macroscale and Nanoscale Architectures of Aggregates of Racemic Hydroxyoctadecanoic Acids in Their Molecular Gel, Dispersion, and Solid States. Langmuir ( 影响因子 : 4.46). 28: 4955-4964.