姓名：韩宇    

籍贯：河南 三门峡

职称：讲师

学位：博士

E-mail：wyyx2016277@163.com

一、个人简介

韩宇，男，1994年生，博士，助教。2016年6月毕业于河南农业大学，获农学学士学位；2019年6月毕业于湖北工业大学大学，获工学硕士学位；2022年6月毕业于湖北工业大学大学，获工学博士学位。主要从事植物天然产物提取、茶叶深加工、食品乳液体系方面的研究。

二、科研项目

1.国家自然科学基金(31871813)：绿茶多糖在茶汤可逆沉淀形成过程中的作用研究，2019.01-2022.6，参与完成。

三、研究论文（*通信作者）

1.Han, Y., Cheng, Z., Zhang, Y., Zhang, N., & Huang, Y. (2019). Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea. Food Hydrocolloids, 102, 105624.

2.Chen, X., Han, Y., Meng, H., Li, W., Li, Q., Luo, Y., ... & Wu, Z. (2019). Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins. Industrial Crops and Products, 140, 111611.

3.Chen, X., Han, Y., Zhou, T., Liu, Y., Zhang, N., Wang, J., Wang, C., Luo, Y., Wu, Z., Cheng, Y., & Shao, Y. (2021). Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation. Lwt, 143(February), 1–15.

4.Cheng, Z., Zhang, Z., Han, Y., Wang, J., Wang, Y., Chen, X., ... & Wu, Z. (2020). A review on anti-cancer effect of green tea catechins. Journal of Functional Foods, 74, 104172.

5.Chen, X., Zhang, Y., Han, Y., Li, Q., Wu, L., Zhang, J., ... & Wu, Z. (2019). Emulsifying properties of polysaccharide conjugates prepared from Chin-brick Tea. Journal of agricultural and food chemistry, 67 (36), 10165-10173.

6.Chen, X. Q., Hu, T., Han, Y., Huang, W., Yuan, H. B., Zhang, Y. T., ... & Jiang, Y. W. (2016). Preventive effects of catechins on cardiovascular disease. Molecules, 21 (12), 1759.

7.Zhu, X., Chen, Y., Hu, Y., Han, Y., Xu, J., Zhao, Y., ... & Li, B. Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties. Food Hydrocolloids , 111 , 106179.

8.韩宇, 胡钢亮, 邵胜荣, 陈小强, 杜钰, & 张云天. (2017). 不同加工工艺对超微茶粉的理化性质影响. 茶叶, 43(2), 4.