Prof. Yaqi LAN
Professor
College of Food Science, South China Agricultural University
Email: yaqilan@126.com
Biography
Dr. LAN Yaqi, a Ph.D. and Professor who serves as a doctoral supervisor and Deputy Director of the Guangdong Province Key Laboratory of Functional Food Active Substances, is the recipient of the Guangdong Province Natural Science Outstanding Youth Fund. Her primary research focus lies in food colloid studies, encompassing the self-assembly of lipids, proteins, and other biological molecules to construct novel colloidal systems such as lipid gels, gel emulsions, and oil foams for application in health foods. Over recent years, she has led 11 scientific research projects at national, provincial, and ministerial levels while also authoring over 50 high-level papers - including 4 cover articles and 1 high-impact article with an impact factor (IF) of 34. Additionally, she holds nine national invention patents as the first inventor; has been invited to present at numerous international and domestic conferences; received the Best Paper award at the 2019 American Oil Chemists Annual Meeting; served as sub-conference chairman at the 109th American Oil Chemists Annual Meeting; acts as a reviewer for core food journals such as Food Chemistry and Food Hydrocolloids; and contributes to compiling authoritative reference books like Encyclopedia of Food Chemistry.
Research Interests
1. Research on the development of novel structured oil systems (such as oil gels, gel emulsions, double gels, and emulsion foams) and the optimization of their quality, flavor, and nutritional attributes.
2. Self-assembly behavior and mechanism analysis of lipids, proteins, and other biomolecules.
3. Investigation into the creation and mechanisms of innovative functional food delivery systems.
4. Exploration of high-value utilization opportunities for agricultural and sideline products.
5. Development of functional oils and specialty health food oils.
Teaching
1. Food Chemistry
2. Food Chemistry (in English)
3. Introduction to Functional Food
4. Food Chemistry Experiment
5. Food Additives Research Topics
6. Advanced Food Chemistry
7. Progress in Food Science Research
8. Information Retrieval and Literature Writing
Selected Publications
1. Y. Lan, M. G. Corradini, R. G. Weiss, S. R. Raghavan and M. A. Rogers*, To Gel or Not to Gel: Correlating Molecular Gelation with Solvent Parameters, Chemical Society Reviews, 2015, 44(17), 6035-6058. （封面文章，IF=34.09）
2. L. Dong, M. Lv, X. Gao, L. Zhang, M. Rogers, Y. Cao and Y. Lan*, In vitro gastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity, Food Funct., 2020, 11, 9503-9513. （封面文章）
3. Y. Lan, M. Lv, S. Guo, P. Nasr, V. Ladizhansky, R. Vaz, M. G. Corradini, T. Hou, S. M. Ghazani, A. Marnangoni and M. A. Rogers*, Molecular motifs encoding self-assembly of peptide fibers into molecular gels, Soft Matter, 2019, 15, 9205-9214. （封面文章）
4. Y. Lan, M. G. Corradini, X. Liu, T. E. May, F. Borondics, R. G. Weiss and M. A. Rogers*, Comparing and Correlating Solubility Parameters Governing the Self-Assembly of Molecular Gels Using 1,3:2,4-Dibenzylidene Sorbitol as the Gelator, Langmuir, 2014, 30, 14128-14142. （封面文章）
5. R. Zheng, Y. Chen, Y. Wang, M. A. Rogers, Y. Cao and Y. Lan*, Microstructure and Physical Properties of Novel Bigel-Based Foamed Emulsions, Food Hydrocolloids 2023, 134, 108097. （一区，IF=10.7）
6. S. Zheng, F. Wei, Q. Zheng, J. Xiao, Y. Cao and Y. Lan*, Fabrication of Rice Bran Protein - Sodium Alginate - Calcium Double Cross-Linked Foam Template for Oleogel Preparation, Food Hydrocolloids, 2023, 143, 108873. （一区，IF=10.7）
7. L. Wen, L. Yang, C. Chen, J. Li, J. Fu, G. Liu, Q. Kan, C.-T. Ho, Q. Huang, Y. Lan* and Y. Cao*, Applications of Multi-Omics Techniques to Unravel the Fermentation Process and the Flavor Formation Mechanism in Fermented Foods, Critical Reviews in Food Science and Nutrition, 2023, 1-17. （一区，IF=10.2）
8. Z. Liao, L. Dong, M. Lu, S. Zheng, Y. Cao, M. Rogers and Y. Lan*, Construction of Interfacial Crystallized Oleogel Emulsion with Improved Thermal Stability, Food Chem., 2023, 420, 136029. （一区，IF=8.8）
9. P. Wang, Q. Kan, L. Yang, W. Huang, L. Wen, J. Fu, Z. Liu, Y. Lan, Q. Huang, C.-T. Ho, and Y. Cao*, Characterization of the Key Aroma Compounds in Soy Sauce by Gas Chromatography-Mass Spectrometry-Olfactometry, Headspace-Gas Chromatography-Ion Mobility Spectrometry, Odor Activity Value, and Aroma Recombination and Omission Analysis. Food Chem., 2023, 419, 135995. （一区，IF=8.8）
10.F. Wei, M. Lu, J. Li, J. Xiao, M. A. Rogers, Y. Cao and Y. Lan*, Construction of foam-templated oleogels based on rice bran protein, Food Hydrocolloids, 2022, 124. （一区，IF= 11.504）
11.B. Hu, Q. Zheng, Z. Weng, J. Xiao, Y. Cao andY. Lan*, Non-isothermal crystallization kinetics study of multi-component oleogels, Food Chem., 2022, 389, 133123-133123. （一区，IF=7.516）
12.K. Feng, M. Kang, G. Liu, Z. Huang, J. Fu, L. Wen, Y. Lan, W. Dai, Q. Huang, C.-T. Ho, J. Xiao and Y. Cao*, Effect of crude oil composition and process parameters on the catalytic performance of immobilized lipase during enzymatic deacidification of high-acid soy sauce by-product oil and its bioprocess scale-up, LWT, 2023, 182, 114886.
13.H. Zhang, C. Chen, Z. Yang, L. Ye, J. Miao, Y. Lan, Q. Wang, Z. Ye, Y. Cao, G. Liu, Combined transcriptomic and proteomic analysis of the antibacterial mechanisms of an antimicrobial substance produced by Lactobacillus paracasei FX-6 against colistin-resistant Escherichia coli, LWT. 173 (2023) 114394.
14.Y. Chen, L. Xu, Y. Lan, C. Liang, X. Liu, J. Li, F. Liu, J. Miao, Y. Chen, Y. Cao* and G. Liu*, Four novel sleep-promoting peptides screened and identified from bovine casein hydrolysates using a patch-clamp model in vitro and Caenorhabditis elegans in vivo, Food Funct., 2023, 14, 6142–6156.
15.W. Liang, C.-T. Ho, Y. Lan, J. Xiao, Q. Huang, Y. Cao and M. Lu*, Capsaicin Ameliorates Diet-Induced Disturbances of Glucose Homeostasis and Gut Microbiota in Mice Associated with the Circadian Clock. Food Funct. 2023, 14 (3), 1662-1673. （IF=6.1）
16.J. Zhang, L. Dong, Q. Zheng, J. Xiao, Y. Cao and Y. Lan*, Surfactant‐free Oleogel‐based Emulsion Stabilized by Co‐assembled Ceramide/Lecithin Crystals with Controlled Digestibility, J. Sci. Food Agric., 2023, 103, 3812.
17.S. Zheng, M. Lu, J. Xiao, X. Zhang, J. Li, H. Zhang, C. Zhang, Y. Cao and Y. Lan*, A Novel Strategy for Preparation of Rice Bran Protein Oleogels Based on High Internal Phase Emulsion Template, J. Sci. Food Agric., 2023, jsfa. 12672.
18.M. Lu, C. Chen, J. Xiao, Y. Lan, Y. Cao, Q. Huang and C.-T. Ho*, Health Benefits of Bioactive Components in Pungent Spices Mediated via the Involvement of TRPV1 Channel. Trends Food Sci. Tech., 2022, 129, 266-282.
19.M. Chen, W. Li, W. Wang, Y. Cao, Y. Lan, Q. Huang, and J. Xiao*, Effects of Gelation on the Stability, Tribological Properties and Time-Delayed Release Profile of Double Emulsions. Food Hydrocolloids, 2022, 131, 107753.
20.W. Li, Z. Chen, W. Wang, Y. Lan, Q. Huang, Y. Cao and J. Xiao*, Modulation of the spatial distribution of crystallizable emulsifiers in Pickering double emulsions, Journal of colloid and interface science, 2022, 619, 28-41. （一区，IF=7.211）
21.W. Li, W. Wang, C. Yong, Y. Lan, Q. Huang and J. Xiao*, Effects of the Distribution Site of Crystallizable Emulsifiers on the Gastrointestinal Digestion Behavior of Double Emulsions, J. Agric. Food Chem., 2022, 70, 5115-5125. （一区，IF=5.269）
22.R. Zheng, Q. Zheng, B. Hu, Y. Cao and Y. Lan*, Gelation and foaming properties of fatty acid mixtures in sunflower oil, J. Sci. Food Agric., 2022, 102 (9), 3513–3521.
23.Z. Liao, S. Guo, M. Lu, J. Xiao, Y. Cao and Y. Lan*, Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water, Food Biophysics, 2022, 17, 84-92.
24.W. Liang, Y. Lan, C. Chen, M. Song, J. Xiao, Q. Huang, Y. Cao, C.-T. Ho and M. Lu*, Modulating effects of capsaicin on glucose homeostasis and the underlying mechanism, Crit. Rev. Food Sci. Nutr., 2021. （一区，IF=11.193）
25.F. Wei, J. Miao, H. Tan, R. Feng, Q. Zheng, Y. Cao and Y. Lan*, Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature, LWT-Food Science and Technology, 2021, 139. （
26.W. Huang, Y. Lan, W. Liao, L. Lin, G. Liu, H. Xu, J. Xue, B. Guo, Y. Cao and J. Miao*, Preparation, characterization and biological activities of egg white peptides-calcium chelate, LWT, 2021, 149. （一区，IF=5.383）
27.G. Liu, T. Hou, S. Guo, H. Lin, M. Chen, J. Miao, X. Liu, Y. Huang, Y. Cao, Y. Lan* and M. Song*, Comprehensive Utilization of Immature Honey Pomelo Fruit for the Production of Value-Added Compounds Using Novel Continuous Phase Transition Extraction Technology, Biology-Basel, 2021, 10. （一区，IF=5.079）
28.C. Lin, Y. Lin, J. Xiao, Y. Lan, Y. Cao and Y. Chen*, Effect of Momordica saponin- and Cyclocarya paliurus polysaccharide-enriched beverages on oxidative stress and fat accumulation in Caenorhabditis elegans, Journal of the Science of Food and Agriculture, 2021, 101, 3366-3375.
29.Z. Li, Y. Lan, J. Miao, X. Chen, B. Chen, G. Liu, X. Wu, X. Zhu and Y. Cao*, Phytochemicals, antioxidant capacity and cytoprotective effects of jackfruit (Artocarpus heterophyllus Lam.) axis extracts on HepG2 cells, Food Bioscience, 2021, 41, 100933.
30.H. Sawalha, P. Venema, A. Bot, E. Floeter, Y. Lan and E. van der Linden*, Effects of Oil Type on Sterol-Based Organogels and Emulsions, Food Biophysics, 2021, 16, 109-118.
31.S. Huang, Y. Zou, Z. Ye, J. Chen, J. Luo, Y. Lan, L. Guo, J. Lin* and Q. Zheng*, A comparative study on the physio-chemical properties, antioxidant and immuno-stimulating activities of two national geographical indication products of Tremella fuciformis in China, Int. J. Food Sci. Technol., 2021, 56, 2904-2914.
32.K. Feng, Z. Huang, B. Peng, W. Dai, Y. Li, X. Zhu, Y. Chen, X. Tong, Y. Lan and Y. Cao*, Immobilization of Aspergillus niger lipase onto a novel macroporous acrylic resin: Stable and recyclable biocatalysis for deacidification of high-acid soy sauce residue oil, Bioresource Technology, 2020, 298. （一区，IF=9.237）
33.S. Guo, M. Lv, Y. Chen, T. Hou, Y. Zhang, Z. Huang, Y. Cao, M. Rogers and Y. Lan*, Engineering water-induced ceramide/lecithin oleogels: understanding the influence of water added upon pre- and post-nucleation, Food Funct., 2020, 11, 2048-2057. （一区，IF=5.536）
34.S. Guo, M. Song, X. Gao, L. Dong, T. Hou, X. Lin, W. Tan, Y. Cao, M. Rogers and Y. Lan*, Assembly pattern of multicomponent supramolecular oleogel composed of ceramide and lecithin in sunflower oil: self-assembly or self-sorting?, Food Funct., 2020, 11, 7651-7660. （一区，IF=5.536）
35.K. Feng, Y. Lan, X. Zhu, J. Li, T. Chen, Q. Huang, C.-T. Ho, Y. Chen and Y. Cao*, Hepatic Lipidomics Analysis Reveals the Antiobesity and Cholesterol-Lowering Effects of Tangeretin in High-Fat Diet-Fed Rats, J. Agric. Food Chem., 2020, 68, 6142-6153. （一区，IF=5.269）
36.R. Li, Y. Lan, C. Chen, Y. Cao, Q. Huang, C.-T. Ho and M. Lu*, Anti-obesity effects of capsaicin and the underlying mechanisms: a review, Food Funct., 2020, 11, 7356-7370.
37.M. Lu, C. Chen, Y. Lan, J. Xiao, R. Li, J. Huang, Q. Huang, Y. Cao and C.-T. Ho*, Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems, Food Funct., 2020, 11, 2848-2860.
38.M. Song, Y. Lan, X. Wu, Y. Han, M. Wang, J. Zheng, Z. Li, F. Li, J. Zhou, J. Xiao, Y. Cao and H. Xiao*, The chemopreventive effect of 5-demethylnobiletin, a unique citrus flavonoid, on colitis-driven colorectal carcinogenesis in mice is associated with its colonic metabolites, Food Funct., 2020, 11, 4940-4952.
39.X. Zhu, W. Ouyang, Y. Lan, H. Xiao, L. Tang, G. Liu, K. Feng, L. Zhang, M. Song and Y. Cao*, Anti-hyperglycemic and liver protective effects of flavonoids from Psidium guajava L. (guava) leaf in diabetic mice, Food Bioscience, 2020, 35.
40.W. Li, X. Zhang, R. Chen, Y. Li, J. Miao, G. Liu, Y. Lan, Y. Chen and Y. Cao*, HPLC fingerprint analysis of Phyllanthus emblica ethanol extract and their antioxidant and anti-inflammatory properties, Journal of Ethnopharmacology, 2020, 254.
41.S. Guo, M. Song, X. He, F. Yang, Y. Cao, M. Rogers and Y. Lan*, Water-induced self-assembly of mixed gelator system (ceramide and lecithin) for edible oil structuring, Food Funct., 2019, 10, 3923-3933.
42.M. Lu, Y. Lan, J. Xiao, M. Song, C. Chen, C. Liang, Q. Huang, Y. Cao and C.-T. Ho*, Capsaicin Ameliorates the Redox Imbalance and Glucose Metabolism Disorder in an Insulin-Resistance Model via Circadian Clock-Related Mechanisms, J. Agric. Food Chem., 2019, 67, 10089-10096.
Selected Research Projects
1. National Natural Science Foundation of China, Youth Science Foundation Project, 31701557, Investigation on the Self-assembly Mechanism of Ceramide Composite Gel System for Enhanced Oil Gel Properties, 2018-01 to 2020-12, 250,000 yuan, Completed, Principal Investigator;
2. Guangdong Provincial Department of Science and Technology, Guangdong Provincial Natural Science Outstanding Youth Fund Project, 2018B030306034, Study on the Construction and Digestion and Absorption Mechanism of Zero-trans and Low-saturation Supramolecular Oil Gel Based on Functional Lipids, 2018-05 to 2022-04, 1 million Yuan, Completed, Principal Investigator;
3. Guangzhou Science and Technology Bureau, Guangzhou Key Research and Development Project，Key Technology and Application Demonstration of Zero-trans and Low-saturation Baking Special Oil Preparation，2023-04 to 2026-03, 1 million, In progress, Principal Investigator;
4. Department of Agriculture and Rural Affairs of Guangdong Province, Sub-project of Guangdong Special Oil Processing Service Industrial Park, Research and Development of Structured New Products of Special Functional Oils and Fats，2022-10 to 2024-12, 500 thousand yuan, In progress, Principal Investigator;
5. Guangdong Provincial Department of Science & Technology, Science &Technology Plan Project Of Guangdong Province, 2018A0151 Technical Assistance And Demonstration Of High-value Utilization Of Rice Bran Based On Low-Temperature Continuous Phase Change Equipment, 2018 -06 To May -20, 100 Thousand Yuan, Completed, Principal Investigator;
6. Guangdong Association For science And technology youth science And technology talent Cultivation Program project .youth science And technology Talent Cultivation Program Of Guangdong association For science And technology June -22 To April -23. 30 Thousand, Completed, Principal Investigator;
7. South China Agricultural University high-level talent introduction research start-up fee. 15 Million Yuan Principal Investigator;
8. South China Agricultural University special fund for the cultivation young scientific technological talents Separation Extraction ceramides preparation Analysis organic gels (Solid Fat Substitutes) January -17 December -18 Two Hundred Thousand Yuan, Completed, Principal Investigator;
9. Guangdong Chubang Food Co., LTD commissioned by enterprise Application research chicken essence powder embedding technology microcapsule technology January Twenty-twenty-two December Twenty-twenty-three Two Hundred Twenty Thousand, In Progress, Principal Investigator.
