专业授课与教学成果

主要承担《食品分析》、《油脂科学原理》国际班本科生课程教学。

研究方向及研究团队

主要从事食品科学与工程学科,粮食、油脂及植物蛋白工程方向的科研工作，是粮食、油脂及植物蛋白工程研究团队成员。

所在研究团队介绍：

现有成员12人，教授5人，博导3人。围绕稻谷、杂粮、油茶、核桃等中南地区主要粮油作物，研究谷物化学与产品品质控制、木本油料化学与新资源开发、粮油副产物高值化利用的基础理论与产业化应用，重点开展籼稻提质增效、油茶籽油加工以及米糠、油茶粕等副产物的综合利用研究。近五年主持国家自科等各类项目64项，主持获得湖南省科技进步二等奖1项，参与获得省级科技进步一等奖等3项。

科研成果

【代表论文】

1. Cuiping Yi*, Lan Xie, Zhongfu Cao, Ke Quan, Hong Zhu, Jieyao Yuan*. Effects of Rice Bran Fermented with Lactobacillus Plantarum on Palatability, Volatile Profiles, and Antioxidant Activity of Brown Rice Noodles. International Journal of Food Science & Technology, 2022.

2. Ling Peng#, Jieyao Yuan#, Dan Yao, Chi Chen*. Fingerprinting Triacylglycerols and Aldehydes as Identity and Thermal Stability Indicators of Camellia Oil through Chemometric Comparison with Olive Oil. Food Science & Nutrition, 2021, 9(5), 2561-2575.

3. Jieyao Yuan, Brian J. Kerr, Shelby M. Curry, Chi Chen*. Identification of C9-C11 Unsaturated Aldehydes as Prediction Markers of Growth and Feed Intake for Non-ruminant Animals Fed Oxidized Soybean Oil. Journal of Animal Science and Biotechnology, 2020, 11(1), 49.

4. Jieyao Yuan, Don W. Shoeman, A. Saari Csallany*. Formation of 4-Hydroxy-2-Trans-Nonenal, a Toxic Aldehyde, in Thermally Treated Olive and Sunflower Oils. Journal of the American Oil Chemists' Society, 2018, 95(7), 813-823.

5. Xiaoyu Liu, Don W. Shoeman, Jieyao Yuan, A. Saari Csallany*. Effects of Temperature and Heating Time on the Formation of Four Toxic α, β-Unsaturated-4-Hydroxyaldehydes in Vegetable Oils. Journal of the American Oil Chemists' Society, 2018, 95(5), 607-617.

6. A. Saari Csallany*, I. Han, D. W. Shoeman, C. Chen, Jieyao Yuan. 4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants. Journal of the American Oil Chemists' Society, 2015, 92(10), 1413-1419.

7. 徐 丽, 刘艳兰, 蔡吉祥, 袁洁瑶, 易翠平*. 大豆分离蛋白提升鲜湿米粉凝胶品质的研究, 中国粮油学报, 2022.

8. 王博文，胡 蝶，袁洁瑶，刘艳兰，吴苏喜，易翠平*. 可溶性大豆多糖对鲜湿米粉表面黏性的影响. 中国粮油学报, 2022.