姓名 韩宗元

博士 讲师 硕士生导师

研究方向：动物源蛋白质和油脂结构与功能

电子邮件(E-mail)：longnv0206@163.com

简历

2021.9-至 今：广东海洋大学食品科技学院 讲师

2017.9-2021.6：沈阳农业大学食品学院 博士

2011.9-2014.6：东北农业大学食品学院 硕士

2007.9-2011.6：东北农业大学食品学院 学士

研究内容

1. 研究主要方向：动物源蛋白质结构与功能；

2. 研究主要方向：海洋油脂结构与功能。

主要承担项目及成果

主要项目

国家自然科学基金青年项目“鱼油凝胶增效熔球态肌原纤维蛋白乳化界面稳定机制”，项目批准号：32202086，2023.1-2025.12，在研，主持人。,

代表性论文

[1] Han Zongyuan, Liu Shucheng, Cao Jinxuan, Yue Xiqing, Shao Jun-Hua. A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition, 2023: 1-17.

[2] Cheng Kaixing, Pan Yanmo, Han Zongyuan, et al. A sight of self-assembly mechanism in fish oil oleogels: phase transition, crystal structure and non-covalent interaction. Food Chemistry, 2024, 433: 137323.

[3] Han Zongyuan, Yue Xiqing, Shao Jun-Hua. The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocolloids, 2022, 128: 107537.

[4] Han Zongyuan, Li Xingxia, Liu Yubo, Yue Xiqing, Wu Zhaoxia, Shao Jun-Hua. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocolloids, 2021, 119: 106825.

[5] Han Zongyuan, Xu Shuaiqiang, Sun Jingxin, Yue Xiqing, Wu Zhaoxia, Shao Jun-Hua. Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/ water interface. Food Hydrocolloids, 2021, 113: 106472.

[6] Han Zongyuan, Yang Xiaofei, Li Xiaojing, Xiao Zhigang, Wu Zhaoxia, Shao Jun-Hua. The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by Low field Nuclear Magnetic Resonance and 1H Nuclear Magnetic Resonance. LWT-Food Science and Technology, 2020, 133: 1-10.

[7] Han Zongyuan, Zhang Junlong, Zheng Jinyue, Li Xiaojing, Shao Jun-Hua. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. Food Chemistry, 2019, 280: 263-269.

[8] Han Zongyuan, Zhang Junlong, Li Chunqiang, Zhao Di, Yue Xiqing, Shao Jun-Hua. Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristic, textural quality and in vitro digestibility. Food & Function, 2019, 10(11): 7407-7415.

[9] 韩宗元, 赵玲玲, 张钰媛, 邵俊花. 乳化肉制品保油保水性关键作用机制研究进展. 食品科学, 2022, 43(19): 262-269.