袁艳秋，女，博士，讲师，2022年获西北农林科技大学粮食、油脂及植物蛋白工程专业工学博士学位，主要研究方向是大豆蛋白构效关系及大豆资源开发利用。在《Journal of the Science of Food and Agriculture》、《International Agricultural Engineering Journal》、《Food Hydrocolloids》、《Food Chemistry》、《LWT - Food Science and Technology》、《Food Science & Nutrition》、《中国粮油学报》等期刊发表多篇论文。主讲《食品工程原理》和《肉制品加工技术与实践》。

近年来发表的代表性论文：

1.Yanqiu Yuan, Zijie He, Qian Ju, Sibo Zhao, Chang Wu, Yayun Hu, Shuyi Zhou, Guangzhong Luan. (2022), The role of extension region in structural and physicochemical characteristics of α-subunit of β-conglycinin: Implication of pH value and ionic strength. J Sci Food Agric. https://doi.org/10.1002/jsfa.11958 (SCI 2区)

2.Yanqiu Yuan, Yujing Zhang, Yong Chen, Didi Yu, Yu Zhou, Yayun Hu, Tatsumi Eizo, Guangzhong Luan. (2018). Correlation analysis between properties of soybeans materials and quality of tofu. International Agricultural Engineering Journal, 28(1), 279‒288.

3.Qian Ju, Chang Wu, Yanqiu Yuan, Yayun Hu, Shuyi Zhou, Guangzhong Luan, (2022). Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level. Food Hydrocolloids, 125, 107402. https://doi.org/10.1016/j.foodhyd.2021.107402 （Q1）

4.Qian Ju, Yanqiu Yuan, Chang Wu, Yayun Hu, Shuyi Zhou, Guangzhong Luan,(2023). Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties. Food Chemistry, 405, 134774. https://doi.org/10.1016/j.foodchem.2022.134774（Q1）

参与科研项目（课题）情况：

国际合作项目：

1.Joint Research Project [C1-I-2a/C1-II-1b] between Northwest A&F University and Japan International Research Centre for Agricultural Sciences

省级课题：

1.陕西省重点产业链规划项目，2022ZDLNY04-02

2.全子叶豆腐关键技术研究，经费：8万，排名第三。

横向课题：

1.刺五加技术提升与创新研究，经费2万。

2.商洛豆腐技术支持项目，经费2万。