öλÔÓéÀֵǼÈë¿ÚÏÂÔØ

µ¼Ê¦ÐÕÃû£ºÀ¼ÑÅä¿
ÐÔ±ð£º
ÈËÆøÖ¸Êý£º174

ËùÊôԺУ£º»ªÄÏÅ©Òµ´óѧ
ËùÊôԺϵ£ºÊ³Æ·Ñ§Ôº
Ö°³Æ£º½ÌÊÚ
µ¼Ê¦ÀàÐÍ£ºË¶µ¼
ÕÐÉúöλÔÓéÀֵǼÈë¿ÚÏÂÔØ£ºÊ³Æ·¿ÆѧÓ빤³Ì¡¢Ê³Æ·¹¤³Ì¡¢Ê³Æ·¼Ó¹¤Ó밲ȫ


ͨѶ·½Ê½ :
°ì¹«µç»°£º**
µç×ÓÓʼþ£ºyaqilan@scau.edu.cn
ͨѶµØÖ·£º¹ã¶«Ê¡¹ãÖÝÊÐÌìºÓÇøÎåɽ·483ºÅ»ªÄÏÅ©Òµ´óѧʳƷѧԺ


¸öÈ˼òÊö :
À¼ÑÅä¿£¬Å®£¬²©Ê¿£¬ÏȺó±ÏÒµÓÚ½­ÄÏ´óѧ¡¢ÃÀ¹úÂÞ¸ñ˹´óѧ(RutgersUniversity,theStateUniversityofNewJersey)ʳƷ¿ÆѧöλÔÓéÀֵǼÈë¿ÚÏÂÔØ¡£2016ÄêÒÔÊ×Ƹ½ÌÊÚ·½Ê½Òý½øµ½»ªÄÏÅ©Òµ´óѧʳƷѧԺ¡£Ö÷Òª´ÓÊ»ùÓÚÉúÎïС·Ö×ÓµÄ×Ô×é×°£¨ÓлúÄý½ºÌåϵ£©¼°ÆäÔÚʳƷ»¯×±Æ·ÖеÄÓ¦Óá£ÔÚ×Ô×é×°½ºÌåÌåϵÖƱ¸£¬ÒÔ¼°Ïà¹Ø²ÄÁϵıíÕ÷·½ÏòÓÐÁ¼ºÃµÄ»ù´¡ºÍר³¤¡£½üÈýÄêÀ´ÔÚChemicalSocietyReviews,Langmuir,CrystalGrowth&DesignµÈÔÓÖ¾·¢±íSCIÂÛÎÄ9ƪ(µ¥ÆªµÚÒ»×÷ÕßÂÛÎÄ×î¸ßÓ°ÏìÒò×Ó33£¬×ÜÓ°ÏìÒò×Ó65)¡£

¿ÆÑй¤×÷ :
¹¤×÷¾­Àú
?2016.8-ÖÁ½ñ»ªÄÏÅ©Òµ´óѧÊ×Ƹ½ÌÊÚ
?2015.11¨C2016.4ÒÚ×̹ú¼Êʵϰ
?2012.09¨C2015.10ÃÀ¹úÂÞ¸ñ˹´óѧDepartmentofFoodScience,RutgersUniversity¿ÆÑÐÖúÊÖ
?2013.08-2015.9ÐÂÔóÎ÷ʳƷӪÑø½¡¿µÖÐÐÄCenterofGastrointestinalPhysiologyinNewJerseyInstituteofFoodNutritionandHealthÑо¿Ô±¼°ÊµÑéÊÒ¹ÜÀíÈË
?2012.09-2013.06ÒÔ¼°2014.09-2015.01
ÃÀ¹úÂÞ¸ñ˹´óѧDepartmentofFoodScience,RutgersUniversity½ÌѧÖúÊÖ
·¢±íÂÛÎÄ
[9]Lan,Y.,Corradini,M.G.,Weiss,R.G.,Raghavan,S.R.,andRogers,M.A.(2015)ToGelorNottoGel:CorrelatingMolecularGelationwithSolventParameters.ChemicalSoceityReviews(Ó°ÏìÒò×Ó:33.38£¬2015Äê8ÔÂÔÓÖ¾·âÃæ).2015,44,6035-6058.

[8]Lan,Y.,andRogers,M.A.(2015)12-HydroxystearicAcidSAFiNsinAliphaticDiols¨CAMolecularOddity.CrystEngComm(Ó°ÏìÒò×Ó:4.06).2015,17,8031-8038

[7]Lan,Y.,Corradini,M.G.,Liu,X.,May,T.E.,Borondics,F.,Weiss,R.G.,Rogers,M.A.(2014).ComparingandCorrelatingSolubilityParametersGoverningSelf-AssemblyofMolecularGelsUsing1,3:2,4-DibenzylideneSorbitolastheGelator.Langmuir(Ó°ÏìÒò×Ó:4.46).30(47):14128-14142.(2014Äê12ÔÂÔÓÖ¾·âÃ棬±»Ñ¡ÎªEditor¡¯sChoiceArticleforACS.)

[6]Lan,Y.,Corradini,M.G.,Rogers,M.A.(2014).DoMolecularGelatorsClusterinHansenSpace?CrystalGrowth&Design(Ó°ÏìÒò×Ó:4.89).14:4811-4818.

[5]Thilakarathna,SH.,Rogers,M.A.,Lan,Y.,Huynh,S.,Marangoni,A.G.,Robinson,L.E.,Wright,A.J.(2016)Investigationsofinvitrobioaccessibilityfrominteresterifiedstearicandoleicacid-richblends.Food&Function,2016,7,1932-1940.

[4]Ting,Y.,Jiang,Y.,Lan,Y.,Xia,C.,Lin,Z.,Rogers,M.A.,Huang,Q.(2015)ViscoelasticEmulsionImprovedtheBioaccessibilityandOralBioavailabilityofCrystallineCompound:AMechanisticStudyUsinginvitroandinvivoModels.MolecularPharmaceutics(Ó°ÏìÒò×Ó:4.79).2015,12(7),2229¨C2236.

[3]Fondaco,D.,AlHasawi,F.,Lan,Y.,Ben-Elazar,S.,Connolly,K.,Rogers,M.A.(2015).BiophysicalAspectsofLipidDigestioninHumanBreastMilkandSimilac?InfantFormulas.FoodBiophysics(Ó°ÏìÒò×Ó:1.55),2015,10:282-291.

[2]Rogers,M.A.,Yan,Y-F.,Ben-Elazar,K.,Lan,Y.,Faig,J.,Smith,K.,Uhrich,K.E.(2014).Salicylicacid(SA)BioaccessibilityfromSA-basedPoly(anhydride-ester).Biomacromolecules(Ó°ÏìÒò×Ó:5.79).15(9),3406¨C3411.

[1]Abraham,S.,Lan,Y.,Lam,R.S.H.,Grahame,D.A.S.,Kim,J.J.H.,Weiss,R.G.,Rogers,M.A.(2012).InfluenceofPositionalIsomersontheMacroscaleandNanoscaleArchitecturesofAggregatesofRacemicHydroxyoctadecanoicAcidsinTheirMolecularGel,Dispersion,andSolidStates.Langmuir(Ó°ÏìÒò×Ó:4.46).28:4955-4964.

½ÌÓý±³¾° :
Rutgers,TheStateUniversityofNewJersey²©Ê¿(2011.09-2016.05)
öλÔÓéÀֵǼÈë¿ÚÏÂÔØ:FoodScience

UniversityofCalifornia,Davis½»»»Éú(2010.09-2011.06)
öλÔÓéÀֵǼÈë¿ÚÏÂÔØ:FoodScience

½­ÄÏ´óѧ¹¤³Ìѧʿ(2007.09-2011.06)
öλÔÓéÀֵǼÈë¿ÚÏÂÔØ£ºÊ³Æ·¿ÆѧÓ빤³Ì