►个人简介
洪雁，江南大学食品学院教授，博士生导师，现任中国淀粉工业协会理事及所属变性淀粉分会秘书长、绿色制造分会副会长，全国食用淀粉及淀粉衍生物标准技术委员会委员兼秘书，中国粮油学会玉米深加工分会理事，入选江苏省“333高层次人才”第二层次，江苏省“六大人才高峰计划”。长期从事碳水化合物领域的科研和人才培养工作，其研究主要聚焦在淀粉结构剖析、结构与物理性能之间相关性以及淀粉深加工关键技术、淀粉营养与健康、淀粉质食品的开发等方面。利用化学改性、物理改性和生物改性等技术解决食品、造纸、医药、精细化工、建材等工业中所需变性淀粉的性质，实现了新型淀粉产品的分子改造及其产业化应用，并与中粮生化有限公司、佛山市南海华昊华丰有限公司等多家企业展开校企合作。近5年来，主持和参与承担国家自然科学基金、国家重大研发项目、江苏省产学研等省部级项目10余项；以第一作者和通讯作者发表SCI收录论文70余篇；制（修）订国家标准9项；授权国家发明专利20件（其中美国专利1件）；获得国家技术发明二等奖、教育部技术发明一等奖和二等奖各一次。
►教育背景
博士，(粮食、油脂与植物蛋白)，（江南大学）
硕士，(制糖工程)，（江南大学）
学士，(粮食工程)，（无锡轻工大学）
►研究方向
碳水化合物资源的开发与利用
淀粉结构、性质及营养特性
淀粉与大分子相互作用
食品功能因子缓释载体的构建以及释放性研究
研究项目：
1.食品功能因子稳态化淀粉-亲水胶体载体的构建及其机理研究：国家自然科学基金面上基金，31571794，2016/01-2019/12，
2.基于香蕉淀粉抗消化性能与分子精细结构构效关系的研究：国家自然科学基金地区基金，31560437，2016/01-2019/12，
3.低粘辛烯基琥珀酸淀粉酯生产关键技术及应用研究：江苏省产学研前瞻性联合研究项目，BY2015019-03，2015/07-2017/06，
4.主食工业化共性技术研究及关键装备研制——配料与加工互作调控主食制品品质和功能的集成技术：“十二五”国家科技支撑项目子课题，2012BAD37B01，2012/01-2015/12
5.谷物基配方营养米粉关键生产技术研究及产业化示范：江西省对外科技合作项目，20152ACH80008, 2015/01-2016/12
6.功能性淀粉产业化开发:江苏省苏北科技专项（富民强县）,BN2016138，2016/07-2018/06
7.食品功能因子缓释化淀粉基载体的构建:江苏省第十三批六大人才高峰项目，2016/10-2019/09
8.广西特色富硒农产品深加工技术研究与产业化应用示范:广西创新驱动发展专项（科技重大专项），2017/01-2019/12
9.与多个企业具有横向合作课题
►代表性文章（近五年主要发表的SCI论文）
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[2]Danping Xu,Yan Hong*, Zhengbiao Gu,et al.Effect of increased pressure on the coated layer profile of steamed rice. Food Chemistry, 2020,320:125971(IF=5.5.399)
[3] Jie Yang, Yan Hong,* Zhengbiao Gu,et al. Conjugated linoleic acid loaded starch-based emulsion nanoparticles: In vivo gastrointestinal controlled release. Food Hydrocolloids,2020, 101:105477(IF=5.839)
[4]Guodong Liu., Zhengbiao, Gu Yan Hong*,et al.Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties. Food Hydrocolloids, 2020,101:105498(IF=5.839)
[5] Yu Bi, Yayuan Zhang, Yan Hong*,et al. Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch. Food Hydrocolloids, 2019, 93: 235- 241 (IF=5.839)
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[7]Min Jiang, Yan Hong*, Zhengbiao Gu, et al.Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine. Food Hydrocolloids,2019,91:26-33. (IF= 5.839)
[8]Jie Yang, Zhengbiao Gu, Yan Hong,* et al.Buckwheat digestibility affected by the chemical and structural features of its main components. Food Hydrocolloids,2019,96:596-603. (IF= 5.839)
[9]Yan Hong, Jie Yang, Wei Liu,et al.Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier.LWT - Food Science and Technology, 2019, 103: 325-332. (IF=3.714)
[10]Shenglin Sun, Yan Hong*, Zhengbiao Gu*, et al.Effects of acid hydrolysis on the structure, physicochemical properties and digestibility of starch-myristic acid complexes. LWT - Food Science and Technology, 2019,113:108274(IF=3.714)
[11] Na Ji, Yan Hong,* Zhengbiao Gu,* Li Cheng, Zhaofeng Li, Caiming Li. Preparation and Characterization of Insulin-Loaded Zein/Carboxymethylated Short-Chain Amylose Complex Nanoparticles. Journal of Agricultural and Food Chemistry, 2018,66,9335-9343.(IF= 3.412)
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[14]Lingjin Li, Yan Hong*, Zhengbiao Gu,et al.Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch. Food Hydrocolloids ,2018,77:825-833 (IF= 5.839)
[15]Lingjin Li, Yan Hong *, Zhengbiao Gu, et al .Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch. LWT - Food Science and Technology,2018,93:556-562 (IF=3.129)
[16] Liu, Guodong; Gu, Zhengbiao; Hong, Yan*; Cheng, Li; Li, Caiming. Structure, functionality and applications of debranched starch: A review. Trends in Food Science & Technology, 2017, 63: 70-79. (IF=6.609)
[17]Liu, Guodong; Gu, Zhengbiao; Hong, Yan*; Cheng, Li; Li, Caiming. Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications. Journal of Controlled Release, 2017, 252: 95-107.（IF=7.901)
[18] Na Ji , Zhengbiao Gu*, Yan Hong*,et al. Binary and Tertiary Complex Based on Short-Chain Glucan and Proanthocyanidins for Oral Insulin Delivery. Journal of Agricultural and Food Chemistry, 2017, 65(40): 8866~8874.(IF=3.412)
[19]Liu, Wei; Hong, Yan*; Gu, Zhengbiao; et al.In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase.Food Hydrocolloids,2017, 67: 104-110 (IF= 5.839)
[20]Yu Bi , Yayuan Zhang , Yan Hong *, et al.Molecular structure and digestibility of banana flour and starch.Food Hydrocolloids,2017, 72: 219-227 (IF= 5.839)
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1.教育部技术发明一等奖（第2完成人）：淀粉结构精准设计及其产品创制
2.教育部技术发明二等奖（第2完成人）：环境友好型木材用淀粉胶粘剂制备关键技术
3.石油和化学工业联合会技术发明二等奖（第2完成人）：复合变性淀粉生产技术
4.中国商业联合会科技进步三等奖（第2完成人）：淀粉及其衍生物系列标准
5.中国粮油学会科技进步三等奖（第2完成人）：淀粉及其衍生物系列标准质量指标检测方法
6. 2019年江南大学至善教学奖
7. 2016年度益海嘉里“金龙鱼”青年教师奖和 “荣智权奖教金”。
