韩倩云|讲师
研究领域
非热食品加工技术，农林产品深加工与贮藏保鲜，天然产物提取与功能食品开发
学习、工作经历
2024.07-至今 北京林业大学，食品学科，讲师
2021-2024 比利时鲁汶大学（荷语），食品科学专业，博士后
2019-2021 比利时鲁汶大学（荷语），食品科学专业，国家联合培养博士
2016-2021 中国农业大学，食品科学专业，硕博连读
主讲课程
未来食品，经济林产品贮藏与加工，森林食物美味评价与保健等课程
承担项目
国家自然科学基金--青年基金项目，苹果中膜结合态多酚氧化酶激活途径对其活性调控机制研究，主持；
北京林业大学新进教师科研启动项目，基于多酶激活途径对林果中膜结合态多酚氧化酶的活性调控机制研究，主持；
国家自然科学基金--重点国际合作项目，种籽内源非油脂体蛋白对天然油脂体稳定性影响机制研究，参与；
国家自然科学基金--面上项目，苹果中膜结合态多酚氧化酶纯化、表征及褐变机理研究，参与。
发表文章
Han, Q. Y.,Hertog, M., & Nicolai, B. (2023). Transitional changes of the spatially distributed ROS metabolism in apple fruit during CA storage. Presentation at the VII International Conference Postharvest Unlimited, Wageningen, Netherlands, 14 May 2023-17 May 2023.
Han, Q. Y., Wen, X., Gao, J.Y., Zhong, C.S & Ni, Y. Y. (2023). Application of plasma-activated water in the food industry: A review of recent research developments. Food Chemistry, 405,134797.
Han, Q. Y., He, Z.Y, Zhong, C.S., Wen, X., & Ni, Y. Y. (2022). The optimization of plasma activated water (PAW) generation and the inactivation mechanism of PAW on Escherichia coli. Journal of food processing and preservation, 00,e17120.
Han, Q.Y., Liu, F., & Ni, Y.Y. (2022) Cloning, sequencing, and structural analysis of membrane-bound polyphenol oxidase from Granny Smith apples (Malus×domestica Borkh.). International Journal of Food Science and Technology, 57(2), 920-930.
Han, Q. Y., Liu, F., Wen, X., & Ni, Y. Y. (2021). Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.). Food Chemistry, 338(17), 127928.
Han, Q.Y., Liu, F., Hao, Y.Y., & Ni, Y.Y. (2020). Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus×domestica Borkh.). International Journal of Biological Macromolecules, 158, 977-984.
Han, Q.Y., Liu, F., Li, M., Wang, K.L., & Ni, Y.Y. (2019). Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus×domestica Borkh.). Food Chemistry, 289(17), 657-663.
Liu, F., Han, Q.Y., & Ni, Y.Y. (2018). Comparison of biochemical properties and thermal inactivation of membranebound polyphenol oxidase from three apple cultivars (Malus domestica Borkh). International Journal of Food Science and Technology, 53(4), 1005-1012.
Nicolai B.M., Xiao H., Han Q.Y., Dinh T.T., Crouch E., Hertog M.L.A.T.M., Verboven, P. (2023). Spatio-temporal dynamics of fleshy fruit during ripening and postharvest storage. Journal of Experimental Botany, erad230.
Jiang, Z.F., Li, M., Han, Q.Y., Zhou, S.Y., Wen, X., Ni, Y.Y. The content and distribution pattern of chemicals and bioactive compounds of triticale grains. International Journal of Food Science & Technology 59.8(2024):10.
Wang K.L., Li M., Han Q.Y., Fu, R., & Ni, Y.Y (2021). Inhibition of α-amylase activity by insoluble and soluble dietary fibers from kiwifruit (Actinidia deliciosa). Food Bioscience, 42, 101057.
Li, M., Wang, K.L., Wang, Y.X., Han, Q.Y., Ni, Y.Y., & Wen, X. (2020). Effects of genipin concentration on cross-linked β-casein micelles as nanocarrier of naringenin: Colloidal properties, structural characterization and controlled release. Food Hydrocolloids, 108, 105989.
Wen, X., Heller, A., Wang, K.L., Han, Q.Y., Ni, Y.Y., Carle, R., & Schweiggert, R. (2020). Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit. Planta, 251(5), 1-14.
韩倩云, 帅屿, 甘芝霖, 张广琪, 田震, 白天华, 孙爱东. 玉米醇溶蛋白-桃胶多糖纳米颗粒的制备及性质表征. 食品工业科技, 2025, 47(3), 1-11.
刘芳, 韩倩云, 倪元颖. 膜结合态多酚氧化酶生物学信息分析. 中国食品学报, 2019, 19(9):237-244.
魏思凡, 朱堃华, 皮东楷, 韩倩云, 倪元颖, 温馨. 过热蒸汽技术在食品加工中的应用研究进展. 食品与发酵工业, 2023, 49(4): 335-344.
专利
一种过热蒸汽与气体射流冲击干燥联合处理双孢菇的方法 ZL 202210537898.6
一种层层自组装固化亚麻籽油及其复配油脂的方法 ZL 201610344195.0
奖励
北京林业大学校级优秀班主任（2025年）
中国农业大学优秀毕业生（2021年）
中国农业大学食品科学与营养工程学院优秀博士学位论文（2021年）