主要承担项目及成果 | 1. 承担项目： [1] 陕西省科技厅一般项目：黑米高值化产品关键技术研究与应用，8万 [2] 国家自然科学青年项目：基于PPO酶促诱发苹果多酚非酶聚合机理及其褐变相关性研究，18万 [3] 陕西省科技厅:核桃栽培与加工利用技术研究，14万 2. 论文/论著： [1] Jianhua Yi, Jianqin Ning, Zhenbao Zhu, Eric Andrew Decker, David Julian McClements*. Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants. Food Hydrocolloids, 2019，87, 20-28. [2] Jianhua Yi, Qiu Manyan, Liu Ning, Li Tian, Eric Andrew Decker, David Julian McClements. Inhibition of lipid and protein oxidation in whey-protein-stabilized emulsions using a natural antioxidant: black rice anthocyanins. Journal of Agricultural and Food Chemistry, 2020, 68(37): 10149-10156. [3] Jianhua Yi, Manyan Qiu, Zhenbao Zhu,Eric Andrew Decker, David Julian McClements*. Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice. Food Chemistry, 2021, 364: 130447. [4] Jianhua Yi, Zhenbao Zhu, David Julian McClements, Eric Andrew Decker. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. Journal of Agricultural and Food Chemistry, 2014, 62(9): 2104-2111. [5] JianhuaYi, WenbinDong, ZhubaoZhu, NingLiu, YongDing, David Julian McClements, Eric Andrew Decker. Surfactant concentration, antioxidants, and, chelators influencing oxidative stability of water‑in‑walnut oil emulsions. Journal of the American Oil Chemists Society, 2015, 92(8): 1093-1102. [6] Jianhua Yi，Zhenbao Zhu，WenbinDong，David Julian McClements,Eric Andrew Decker. Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions. European Journal of Lipid Science and Technology, 2013, 115(9), 1013-1020. 3. 授权专利 [1] 易建华，朱振宝，曾桥，刘梦颖，卢洋，程菁菁，王留须；一种油包水纳米乳液的制备方法，2014-7-2，中国，CN201310123795.0 [2] 易建华，李静娟，朱振宝；杏仁或桃仁的冷冻去皮方法，2011-5-18，中国，CN201010135082.2 4. 获奖 [1] 易建华(6/12)；核桃油加工关键技术创新及产业化，中国粮油学会，其他，其他，2018(张四红，朱振宝，张跃进，何东平，李林开，易建华，李云雁，刘军，张效忠，蔡春茂，吴建宝，曾祥菊) (科研奖励 |
