杨慧，女，副教授，硕士研究生导师。主要研究方向为蛋白改性与生物技术。兼任辽宁省营养学会会员，食品研究与开发杂志青年编委，过敏医学青年委员，沈阳市高级层次人才，威廉希尔天柱山英才。主持国家自然科学基金青年科学项目1项、中国博士后科学基金项目1项、校青年科学基金项目1项，食品科学与技术国家重点实验室开放课题1项；申请专利4项，授权1项；近年在《Food Research International》，《Food Chemistry》，《食品科学》等国内外学术期刊发表论文30余篇，其中SCI收录10余篇。获得辽宁省科技进步二等奖、中国食品工业协会特等奖和中国中医药研究促进会国际科技合作奖三等奖各一项。申请专利4项，授权1项；授权软件著作2项。

邮箱: 2015500062@syau.edu.cn

1. 近五年参与项目

（1）国家自然科学基金青年基金“大豆磷脂对β-伴大豆球蛋白致敏性的影响机理研究”（项目编号：32001641），（2021.1-2023.12）；主持

（2）中国博士后科学基金“枯草芽孢杆菌JMS-1缓解β-伴大豆球蛋白致敏诱导的肠道损伤机制研究”（项目编号：2021M702298），（2021.1-2022.12）；主持

（3）食品科学与技术国家重点实验室开放基金课题“发芽协同酶解调控大豆蛋白致敏性的研究”，（项目编号：SKLF-KF-201615），（2016-2019）；主持

（4）威廉希尔青年教师科研启动基金“基于蛋白质组学研究发芽过程中大豆致敏性变化机制”（项目编号：880416064），（2015-2018）；主持

2.发表文章情况

[1] Hui Yang, Jie Xue, Yinuo Xiao, Endian Guo, Jiayang Wu, Yanli Ji, Chenxi Fan. Comparative study of binding interactions between different fatty acids and beta-lactoglobulin:Impact on conformation and physicochemical properties of the protein. Food Chemistry. 2025, 482, 144116.

[2]Hui Yang, Yinuo Xiao, Endian Guo, Jie Xue, Jiayang Wu, Yanli Ji, Chenxi Fan, Rina Wu*. Influence of lecithin on the digestibility and immunoreactivity of β-conglycinin. Food Research International. 2024, 115251.

[3]Jiayang Wu, Yanli Ji, Jie Xue, Yaran Gao, Shuyuan Sun, Hui Yang *. Protein oxidation-induced changes in the physicochemical properties and quality of plant food. International Journal of Food Science & Technology. 2024, 59(6), 17135.

[4]Hui Yang, Yaran Gao, Shuyuan Sun, Yezhi Qu, Shuaiqi Ji, Rina Wu * , Junrui Wu * .Formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. Food Chemistry. 2023, 407:135178.

[5] Jie Xue, Jiayang Wu, Yanli Ji, Shuyuan Sun, Yaran Gao, Hui Yang *, Junrui Wu *. Effect of microbial fermentation on the quality of soybean meal. International Journal of Food Science & Technology. 2023, 17854567.

[6]Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Ruixue Ding, Weihe Cang, Rina Wu * , Junrui Wu * . Role of the dietary components in food allergy: A comprehensive review. Food Chemistry. 2022, 386:132762.

[7]Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Rina Wu * and Junrui Wu. Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy. Foods, 2022, 11, 2913.

[8] Hui Yang, Yezhi Qu, Jiantao Li, Xianqi Liu, Rina Wu*, Junrui Wu. Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis. LWT-Food Science and Technology. 2020, 128:109442.