一、教育、工作經曆：

2021年07月-至今，        太阳成集团tyc234cc，學科方向領軍，教授，教師

2010年07月-2021年06月，江蘇大學食品與生物工程學院，講師/副教授，教師

2015年12月-2016年12月，香港中文大學生命科學院，訪問學者

2007年09月- 2010年06月，華南理工大學，輕工與食品學院，制糖工程，博士

2004年09月- 2007年06月，河南工業大學，糧油食品學院，糧食、油脂與植物蛋白工程，碩士

2000年09月- 2004年06月，河南工業大學，糧油食品學院，食品科學與工程，學士

二、研究領域：

1. 食源多糖的高效創制、結構特征、功能活性及其應用研究

   針對食源活性多糖傳統加工過程複雜、費時、不經濟、不易于工業化、不符合綠色化學要求以及原料中活性多糖沒充分利用等關鍵共性問題，建立了食源活性多糖制備的新方法和技術體系，實現了活性多糖的高效、高純度制備與分離。同時，通過物理、化學及現代分析技術相結合手段，明确了活性多糖的化學結構、鍊構象及功能特性；利用體外及體内試驗系統評價與揭示了多糖的抗氧化、抗腫瘤、抗炎、免疫調節、降血糖及肝髒保護等生理活性及作用機制，并開展了功能食品的研究與開發。

2. 食品多糖的功能化修飾改性及生物大分子相互作用與創新應用研究

   以食品工業中廣泛應用的可德膠（curdlan）和果膠（pectin）為研究材料，通過物理、化學及生物等改性技術，獲得了水溶性好、高活性的多糖及其衍生物系列，明确了化學結構特征、鍊構象、功能特性及應用。在此基礎上，通過複合凝聚反應，構建了微納尺度的多糖基聚電解質複合物系列，實現了食品功能因子的穩态化及控制釋放，解決了水溶性、穩定性和生物利用率差的難題，為功能食品的創制奠定理論基礎。

三、主要業績：

主持國家自然科學基金、江蘇省自然科學基金、江蘇省現代農業重點研發項目等10餘項；以第一/通訊作者發表學術論文100餘篇，其中SCI收錄80多篇，入選ESI高被引論文7篇，入選ESI熱點論文2篇，H因子 36.0，被引3800多次，入選2021/2022年度全球前2%頂尖科學家；申請和授權國家發明專利16項；兼職Critical Reviews in Food Science & Nutrition、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers等30多個國内外學術期刊審稿人。兼職擔任中國食品科學技術學會高級會員，食品工業科技青年編委主任委員，糧油科技（英文）青年編委，江蘇省蘇北發展特聘專家，江蘇省“科技副總”（企業創新崗）。

四、講授課程：

1.  本科生：《生物化學》、《食品工廠設計》、《食品科學前沿》、《食品質量與安全學》、《食品安全學》

2.  研究生：《高級食品生物化學》、《現代物理加工技術與裝備》

五、代表性研究成果：

（一）論著（書章）

1.  功能性食品學（第二版），科學出版社，2017年7月，副主編。

2.  Yan, J.K., & Wu, J.Y.* (2014). Submerged Fermentation of Medicinal Fungus Cordyceps sinensis for Production of Biologically Active Mycelial Biomass and Exopolysaccharides. Production of Biomass and Bioactive Compounds Using Bioreactor Technology, Springer, pp. 93-120 (Book Chapter). https://doi.org/10.1007/978-94-017-9223-3_5

3.  Yan, J.K. (2021). Thrre phase partitioning-based strategies for highly efficient separation of bioactive polysaccharides from natural resources. Three-phase partitioning: Applications in Separation and Purification of Biological Molecules and Natural Products, Elsevier, pp. 223-242 (Book Chapter).

（二）論文（*為通訊作者，近5年）

1. Yan, J.K.^*, Chen, T.T., Li, L.Q., Liu, F., Liu, X., & Li, L. (2023). The anti-hyperlipidemic effect and underlying mechanisms of barley (Hordeum vulgare L.) grass polysaccharides in mice induced by a high-fat diet. Food &Function, 14(15), 7066-7081.
   

2. Yan, J.K.^*, Wang, C., Chen, T.T., Zhu, J., Chen, X., Li, L., Liu, X., Zhang, H., & Li, L. (2023). A pectic polysaccharide from fresh okra (Abelmoschus esculentus L.) beneficially ameliorates CCl₄-induced acute liver injury in mice by antioxidation, inhibition of inflammation and modulation of gut microbiota. Food and Chemical Toxicology, 171, 113551.

3. Yan, J.K.*, Wang, C., Chen, T.T., Li, L., Liu, X., & Li, L. (2023). Structural characteristics and ameliorative effect of a polysaccharide from Corbicula fluminea industrial distillate against acute liver injury induced by CCl₄ in mice. International Journal of Biological Macromolecules, 227, 391-404.

4. Li, L.Q., Chen, X., Zhu, J., Zhang, S.Y., Chen, S.Q., Liu, X.Z., Li, L., & Yan, J.K.^* (2023). Advances and challenges in interaction between heteroglycans and Bifidobacterium: Utilization strategies, intestinal health and future perspectives. Trends in Food Science & Technology, 134, 112-122.

5. Zhao, L., Wu, L., Li, L., Zhu, J., Chen, X., Zhang, S., Li, L., Yan, J.K.^* (2023). Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel. Food Hydrocolloids, 136, 108301.

6. Jiang, F., Chen, R., Tang, C., Li, L.Q., Yan, J.K.^*, & Zhang, N*. (2023). Polysaccharide extracted from cultivated Sanghuangporous vaninii spores using three-phase partitioning with enzyme/ultrasound pretreatment: Physicochemical characteristics and its biological activity in vitro. International Journal of Biological Macromolecules, 253, 126622.

7. Liu, S.Y., Lei, H., Li, L.Q., Liu, F., Li, L., Yan, J.K.^* (2023). Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels. International Journal of Biological Macromolecules, 253, 127092.

8. Zhang, Z.H., Wang, S., Cheng, L., Ma, H., Gao, X., Brennan, C.S., & Yan, J.K.* (2023). Micro-nano-bubble technology and its applications in food industry: A critical review. Food Reviews International, 39(7), 4213-4235.

9. Yan, J.K.^*, Zhu, J., Liu, Y., Chen, X., Wang, W., Zhang, H., & Li, L. (2022). Recent advances in research on Allium plants: functional ingredients, physiological  activities, and applications in agricultural and food sciences, Critical Reviews in Food Science and  Nutrition, DOI: 10.1080/10408398.2022.2056132.

10. Yan, J.K.*, Chen, T.T., Wang, Z.W., Wang, C., Liu, Y., Liu, C., & Li, L. (2022). Comparison of physicochemical characteristics and biological activities of polysaccharides from barley (Hordeum vulgare L.) grass at different growth stages. Food Chemistry, 389, 133083.

11. Yan, J.K.*, Chen, T.T., Wang, L., Wang, Z.W., Li, C., Chen, W.Y., Liu, C. & Li, L. (2022). In vitro simulated digestion affecting physicochemical characteristics and bioactivities of polysaccharides from barley (Hordeum vulgare L.) grasses at different growth stages. International Journal of Biological Macromolecules, 219, 876-885.

12. Yan, J.K.*, Wang, Z.W., Zhu, J., Liu, Y., Chen, X., & Li, L. (2022). Polysaccharide-based nanoparticles fabricated from oppositely charged curdlan derivatives for curcumin encapsulation. International Journal of Biological Macromolecules, 213,923-933.

13. Yan, J.K., Chen, T.T., Chen, X., Liu, Y., Liu, C., & Li, L. (2022). Assessing the product quality and biological activities of barley (Hordeum vulgare L.) grassess at different harvest times. Food Bioscience, 46, 101549.

14. Yan, J.K., Wang, C., Yu, Y.B., Wang, Z.W., Chen, X., Zhu, J., & Li, L. (2022). Preparation, physicochemical and structural characterizations, and bioactivities of polysaccharides from Corbicula fluminea industrial distillate. Food Bioscience, 47, 101708.

15. Zhang, H., Jiang, F., Li, L., Liu, X., & Yan, J.K.* (2022). Recent advances in the bioactive polysaccharides and other key components from Phellinus spp. and their pharmacological effects: A review. International Journal of Biological Macromolecules, 222, 3108-3128.

16. Zhang, H., Jiang, F., Zhang, J., Wang, W., Li, L., & Yan, J.K.* (2022). Modulatory effects of polysaccharides from plants, marine algae and edible mushrooms on gut microbiota and related health benefits: A review. International Journal of Biological Macromolecules, 204, 169-192.

17. Liu, J., Yu, L., Wang, C., Zhang, Y., Xing, X., Si, J., Zhang, L., & Yan, J.K.* (2022). Preparation, structural features and in vitro immunostimulatory activity of a glucomannan from fresh Dendrobium catenatum stems. Frontiers in Nutrition, 8, 823803.

18. Liao, X., Zhang, Z.H., Qi, X., Li, L., Zhu, J., Brennan, C.S., & Yan, J.K.* (2021). Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4367-4389.

19. Chen, Z.L., Wang, C., Ma, H., Ma, Y., Yan, J.K.* (2021). Physicochemical and functional characteristics of polysaccharides from okra extracted by using ultrasound at different frequencies. Food Chemistry, 361, 130138.

20. Wang, Z.W., Zhang, Z.H., Qiao, Z.R., Cai, W.D., Yan, J.K.* (2021). Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene stroage stability. Food Chemistry, 349, 129166.

21. Chen, T.T., Zhang, Z.H., Wang, Z.W., Chen, Z.L., Ma, H., Yan, J.K.* (2021). Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocolloids, 113, 106484.

22. Yan, J.K.*, Wang, C., Qiu, W.Y., Chen, T.T., Yang, Y., Wang, W.H., & Zhang, H.N. (2021). Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin. Food Chemistry, 341, 128216.

23. Yan, J.K.*, Wang, C., Yu, Y.B., Wu, L.X., Chen, T.T., & Wang, Z.W. (2021). Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method. Food Chemistry, 339, 128081.

24. Wang, C., Qiu, W.Y., Chen, T.T., & Yan, J.K.*. (2021). Effects of structural and conformational characteristics of citrus pectin on its functional properties. Food Chemistry, 339, 128064.

25. Yun, Y.B., Cai, W.D., Wang, Z.W., & Yan, J.K.* (2021). Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene. Food Chemistry, 339, 128053.

26. Yan, J.K.*, Yu, Y.B., Wang, C., Cai, W.D., Wu, L.X., Yang, Y., & Zhang, H.N. (2021). Production, physicochemical characteristics, and in vtiro biological activties of polysaccharides obtained from fresh bitter gourd (Momordica charantia L.) via room temperature extraction techniques. Food Chemistry, 337, 127798.

27. Yu, Y.B., Wang, C., Chen, T.T., Wang, Z.W., Yan, J.K.* (2021). Enhancing the colloidal stabilities of zein nanoparticles coated with carboxylic curdlans. LWT – Food Science and Technology, 137, 110475.

28. Yu, Y.B., Wu, M.Y., Wang, C., Wang, Z.W., Chen, T.T., Yan, J.K.* (2020). Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation. Food Hydrocolloids, 108, 106028.

29. Yan, J.K.*, Cai, W.D., Wang, C., Yu, Y.B., Zhang, H.N., Yang, Y., Wang, W.H. (2020). Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations. Food Hydrocolloids, 105, 105785.

30. Wang, C., Yu, Y.B., Chen, T.T., Wang, Z.W., Yan, J.K.* (2020). Innovative preparation, physicochemical characteristics and functional properties of bioactive polysaccharides from fresh okra (Abelmoschus esculentus (L.) Moench). Food Chemistry, 320, 126647.

31. Wang, C., Cai, W.D., Yao, J., Wu, L.X., Li, L., Zhu, J., Yan, J.K.* (2020). Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties. Journal of the Science of Food and Agriculture, 100, 5352-5362.

32. Bai, J., Chen, Y., Ning, Z., Liu, S., Xu, C., Yan, J.K.* (2020). Proteoglycan isolated from Corbicula fluminea exerts hepato-protective effects against alcohol-induced liver injury in mice. International Journal of Biological Macromolecules, 142, 1-10.

33. Cai, W.D., Ding, Z.C., Wang, Y.Y., Yang, Y., Zhang, H.N., Yan, J.K.* (2020). Hypoglycemic benefit and potential mechanism of a polysaccharide from Hericium erinaceus in streptozotoxin-induced diabetic rats. Process Biochemistry, 88, 180-188.

34. Chen, C., Liu, X., Qi, S., Dias, A.C.P., Yan, J.*, Zhang, X. (2020). Hepatoprotective effect of Phellinus linteus mycelia polysaccharide (PL-N1) against acetaminophen-induced liver injury in mouse. International Journal of Biological Macromolecules, 154, 1276-1284

35. Wang, Y.Y., Zhu, J., Ma, H., Ding, Z.C., Li, L., Yan, J.K.* (2019). Antidiabetic activity of a polysaccharide-protein complex from Asian Clam (Corbicula fluminea) in streptozotoxin-induced diabetic rats and underlying mechanism. Food & Function, 10, 5574-5586.

36. Cai, W.D., Zhu, J., Wu, L.X., Qiao, Z.R., Li, L., Yan, J.K.* (2019). Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates. Food Chemistry, 300, 125221.

37. Yan, J.K.*, Wu, L.X., Cai, W.D., Xiao, G.S., Duan, Y., Zhang, H. (2019). Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food Chemistry, 298, 124987.

38. Qiu, W.Y., Cai, W.D., Wang, M., Yan, J.K.* (2019). Effect of ultrasonic intesnity on the conformational changes in citrus pectin under ultrasonic processing. Food Chemistry, 297, 125021.

39.  Wu, L.X., Qiao, Z.R., Cai, W.D., Qiu, W.Y., Yan, J.K.* (2019). Quaternized curdlan/pectin polyelectrolyte complexes as biocompatible nanovehicles for curcumin. Food Chemistry, 291, 180-186.

40. Cai, W.D., Qiu W.Y., Ding, Z.C., Wu, L.X., Yan, J.K.* (2019) Conformational and rheological properties of a quaternary ammonium salt of curdlan. Food Chemistry, 280, 130-138.

41. Yan, J.K.*, Wu, L.X., Qiao, Z.R., Cai, W.D., Ma, H. (2019). Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slice. Food Chemistry, 271, 588-596.

42. Wang, Y.Y., Ma, H., Yan, J.K.*, Wang, K.D., Yang, Y., Wang, W.H., Zhang, H.N.^* (2019). Three-phase partitioning system with dimethyl carbonate as organic phase for partitioning of exopolysaccharides from Phellinus baumii. International Journal of Biological Macromolecules, 131, 941-948.

43. Wang, Y.Y., Ma, H., Ding, Z.C., Yang, Y., Wang, W.H., Zhang, H.N.^*, Yan, J.K.* (2019). Three-phase partitioning for the direct extraction and separation of bioactive exopolysaccharides from the cultured broth of Phellinus baumii. International Journal of Biological Macromolecules, 123, 201-209.

（三）科研項目

1. 國家自然科學基金面上項目：具有糖雙層結構的複合凝聚型乳酸鍊球菌素的形成機理及持續抗菌機制研究（32372330），50萬元，2024.1-2027.12，主持，在研。

2. 廣東省教育廳廣東省普通高校重點領域專項項目（自然科學）：基于腸道微生态調控的載姜黃素納米複合物膳食幹預炎症性腸病的協同機制（2023ZDZX2062），10萬元，2023.10-2026.10，主持，在研。

3. 東莞市社會發展科技項目（重點項目）：西番蓮加工副産物功能性多糖創制關鍵技術及健康産品開發(20231800936082)，8.0萬元，2023.5-2026.4，主持，在研。

4. 國家自然科學基金面上項目：超聲場微環境中果膠溶液構象的轉變規律、機理及與功能性質的構效關系(31671812)，63萬元，2017/01-2020/12，主持，已結題。

5. 江蘇省政策引導類項目（蘇北科技專項）：河蚬汁高值化加工關鍵技術研究及其産品開發（SZ-SQ2019038），48萬元，2019/07-2021/06，主持，已結題。

6. 泗洪縣重點科技研發計劃項目（現代農業）：新型河蚬複合調味醬的關鍵加工技術研究與開發（L201803），30萬元，2018.11-2020.10，主持，已結題。

7. 江蘇省現代農業重點研發面上項目：麥麸可溶性膳食纖維綠色高效制備關鍵技術研究與應用（BE2017362），50萬元，2017.7-2019.6，主持，已結題。

8. 江蘇省自然科學基金項目：桑黃活性多糖抗腫瘤作用的腸道黏膜免疫機制研究（BK20140542），20萬元，2014.7-2017.6，主持，已結題。

9. 中國博士後科學基金面上項目：可德蘭硫酸酯溶液構象與抗HIV-1活性的構效關系（2013M531292），5萬，2013.7-2015.6，主持，已結題。

10. 農業部公益性行業科研專項-子課題：長江流域等三區域稻谷儲藏技術設施研究與示範（201003077），90萬，2010.12-2014.12，第二負責人，已結題。

（四）授權專利

1.  闫景坤、馬海樂、蔡攀福、曹小強，一種多糖基銀納米粒子的制備方法.授權日期：2016.01.27，中國，ZL 201310435968.2, 已轉讓.

2. 闫景坤、馬海樂、唐吉諒、胡永田，一種蟲草菌絲體多糖分離純化的方法.授權日期：2016.01.20，中國，ZL 201310434343.4, 已轉讓.

3. 闫景坤、馬海樂、王振斌、裴娟娟，一種脫氧膽酸基-氧化可德蘭多糖納米粒子及制備方法. 授權日期：2016.01.20，中國，ZL 201310467173.X.

4. 闫景坤、馬海樂、王振斌、裴娟娟，一種香菇多糖快速分離的方法. 授權日期：2016.08.17，中國，ZL 201310467100.0,已轉讓.

5. 闫景坤、馬海樂、任曉鋒、王振斌、裴娟娟，一種多糖衍生物誘導的金納米粒子的可控制備方法.授權日期：2017.06.27，中國，ZL 201510332688.8，已轉讓.

6. 闫景坤、馬海樂、王振斌、裴娟娟、姜宇,一種利用膽堿離子液雙水相體系分離多糖和蛋白質的方法.授權日期：2017.02.01，中國，ZL 201510296253.2，已轉讓.

7. 闫景坤、武利霞、蔡吳丹、段玉清、張海晖，一種麥麸可溶性膳食纖維的制備方法.授權日期：2022.5.20，中國，ZL 201811188398.0

七、獲獎、榮譽稱号

1. 2016-2018年度江蘇大學優秀教師。

2. 2019年度江蘇省普通高等學校優秀本科畢業設計（論文）二等獎，指導教師。

3. 食藥真菌資源高效利用與質量安全控制關鍵技術體系構建及應用，中國商業聯合會科技進步一等獎（4/15），2022年。

4. 食藥用真菌功能活性多糖的創制關鍵技術及應用. 中國輕工業聯合會科技進步三等獎（2/10），2023年。