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）

[1]Shuai Zhou, Yan Hong*, Zhengbiao Gu,et al.Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes.Food Hydrocolloids, 2020,104:105736(IF=5.839)

[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)

[6] Na Ji, Yan Hong*, Zhengbiao Gu, et al.Chitosan coating of zein-carboxymethylated short-chain amylose nanocomposites improves oral bioavailability of insulin in vitro and in vivo. Journal of Controlled Release, 2019,313: 1-13. (IF=7.901)

[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=/szdw/js/H/ /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=/szdw/js/H/ /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=/szdw/js/H/ /3.412)

[12] Na Ji, Yan Hong*, Zhengbiao Gu*, et al. Fabrication and characterization of complex nanoparticles based on carboxymethyl short chain amylose and chitosan by ionic gelation.Food & Function,2018, 9, 2902.(IF=3.289)

[13]Guodong Liu., Zhengbiao, Gu Yan Hong*,et al.Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties.Food Hydrocolloids, 2018, 84: 166-172. (IF=/szdw/js/H/ /5.839)

[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=/szdw/js/H/ /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=/szdw/js/H/ /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=/szdw/js/H/ /5.839)

[21]He, Huizi; Hong, Yan*; Gu, Zhengbiao; Liu, Guodong; Cheng, Li; Li, Zhaofeng.Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum. Carbohydrate Polymers,2016, 147: 243-250(IF=6.044)

[22]Hong, Yan; Liu, Guodong; Gu, Zhengbiao*. Recent advances of starch-based excipients used in extended-release tablets: a review. Drug Delivery, 2016, 23: 12-20(IF=6.402)

[23]Huanhuan Jiang, Yayuan Zhang,Yan Hong *, et al.. Digestibility and changes to structural characteristics of green banana starch during in vitro digestion. Food Hydrocolloids, 2015, 49: 192-199. (IF=/szdw/js/H/ /5.839) [24]Guodong Liu, Yan Hong,* Zhengbiao Gu,* Zhaofeng Li, Li Cheng, Caiming Li.Preparation and characterization of pullulanase debranched starches and their properties for drug controlled -release. RSC Advances, 2015,5:97066-97075(IF=3.049)

[25]Guodong Liu, Yan Hong,* Zhengbiao Gu,* Zhaofeng Li, Li Cheng. Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources.. Food Hydrocolloids, 2015,45: 351-360 (IF=/szdw/js/H/ /5.839)

[26] Hong, Yan; Wu, Yinqin; Liu, Guodong; Gu, Zhengbiao. Effect of amylose on pasting and rheological properties of corn starch/xanthan blends. Starch/Stärke, 2015,67: 98-106. (IF 1.523)

[27]He, Huizi; Zhang, Yayuan; Hong, Yan*; Gu, Zhengbiao. Effects of hydrocolloids on corn starch retrogradation. Starch/Stärke, 2015, 67: 348-354. (IF 1.935)

[28]Wang, Guanqing; Hong, Yan*; Gu, Zhengbiao. Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels. Starch/Stärke, 2015, 66, 1–8. (IF 1.935)

[29]Hong, Yan; Liu Guodong;Zhou Shanshan; Gu, Zhengbiao；Chengli；LiZhaofeng，Li Caiming. Influence of guar gum on the in vitro digestibility of tapioca starch. Starch/Stärke, 2015, 67: 1–9. (IF 1.935)

[30]Li, Zhengsong; Hong, Yan*; Gu, Zhengbiao; Tian,Ying; Li, Zhaofeng; Cheng, Li. Emulsification properties of enzymatically treated octenyl-succinic anhydride starch. Starch/Stärke, 2014, 66: 1089–1095. (IF 1.935)

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年我校至善教学奖

7. 2016年度益海嘉里“金龙鱼”青年教师奖和 “荣智权奖教金”。