职 称：讲师

学 历：博士

E-mail:yuandan@hbut.edu.cn

研究方向：食品结构与营养功能功能碳水化合物

工作经历：

袁旦，男，中共党员，籍贯湖北宜城，1991年出生。于2022年6月获得华南理工大学能源与环保专业博士学位。于2022年7月任职于湖北工业大学食品科学与工程学院，现任讲师。主要从事天然活性多糖、食品亲水胶体的消化酵解和营养特征等方面的研究。

研究成果：

论文：

(1)Yuan Dan,Li Chao*, Huang Qiang, Fu Xiong*, Dong Hao. Current advances in the anti-inflammatory effects and mechanisms of natural polysaccharides[J].Critical Reviews in Food Science and Nutrition. 2022: 1-21. (JCR Q1, IF=11.208)

(2)Yuan Dan,Huang Qiang, Li Chao*, Fu Xiong*. A polysaccharide fromSargassum pallidumreduces obesity in high-fat diet induced obese mice by modulating glycolipid metabolism[J].Food & Function.2022. 13:7181 (JCR Q1 IF=6.317)

(3)Yuan Dan,Li Chao*, You Lijun, Dong Hao, Fu Xiong*. Changes of digestive and fermentation properties ofSargassum pallidumpolysaccharide after ultrasonic degradation and its impacts on gut microbiota[J].International Journal of Biological Macromolecules,164 (2020): 1443-1450.(JCR Q1, IF=8.025)

(4)Yuan Dan,Meng Hecheng, Huang Qiang, Li Chao*, Fu Xiong*. Preparation and characterization of chitosan-based edible active films incorporated withSargassum pallidumpolysaccharides by ultrasound treatment[J]. International Journal of Biological Macromolecules, 183 (2021): 473-480. (JCR Q1, IF=8.025)

(5)Yuan Dan,Li Chao*, Huang Qiang, Fu Xiong*. Ultrasonic degradation effects on the physicochemical, rheological and antioxidant properties of polysaccharide fromSargassum pallidum[J]. Carbohydrate Polymers. 239 (2020): 116230. (JCR Q1, IF=10.723)

(6) Zhang Ke,Yuan Dan,Li Chao*, Fu Xiong*. Physicochemical properties and bioactivity of polysaccharides fromSargassum pallidumby fractional ethanol precipitation[J]. International Journal of Food Science and Technology, 2021, 56 (7): 3536-3545 (JCR Q2, IF=3.612)

(7) Liu Gang*,Yuan Dan,Huang Qingrong*, et al. Maillard-reaction-functionalized egg ovalbumin stabilizes oil nanoemulsions[J]. Journal of Agricultural and Food Chemistry, 2018, 66 (16): 4251-4258. (JCR Q1, IF= 5.895)

(8) Qin Xinguang,Yuan Dan,Huang Qingrong*, Liu Gang *, et al. Maillard-reacted whey protein isolates enhance thermal stability of anthocyanins over a wide pH range[J]. Journal of Agricultural and Food Chemistry, 2018, 66 (36): 9556-9564. (JCR Q1, IF= 5.895)

授权专利：

（1） 李超，袁旦，扶雄，黄强.一种海蒿子粗多糖/壳聚糖可食用复合膜及其制备方法与应用，专利号：ZL20201336702.9

（2）袁旦，李超，扶雄.一种具有抗氧化性和调节肠道菌群功效的海蒿子多糖及其制备法与应用，专利号：ZL202010197957.5

会议论文：

袁旦，李超^*,扶雄^*.Ultrasonic irradiation effects on the degradation kinetics, physicochemical properties,and antioxidant activity of polysaccharide fromSargassum pallidum.第一届全国生物技术大会，2019.

获得荣誉：

（1）2020-2021年度国家奖学金

（2）2020-2021年度校长奖学金