教育经历 2002/02 – 2005/06，江南大学，食品科学与工程系，博士 1997/09 – 2000/06，吉林农业大学，食品科学与工程系，硕士 1991/09 – 1995/06，吉林职业师范学院，食品科学与工程系，学士 工作经历 2006/9-至今，吉林大学，食品科学与工程系，副教授/硕士生导师 2010/8-2011/8，美国密歇根州立大学，食品科学与人类营养系，访问学者 2001/9-2006/8，吉林大学，食品科学与包装工程系，讲师 2000/6-2001/8，吉林大学，食品科学与包装工程系，助教 1995/7–1997/8，吉林省科委吉瑞药业有限公司，质检中心，工程师 社会兼职 1. 国际食品保护协会会员（IAFP）;吉林省食品学会会员; 吉林省保健食品专业委员会会员。 2. Food Chemistry、 食品科学、现代食品科技、食品工业科技、食品安全与质量检测学报、高等学校化学学报等期刊的审稿人

主要从事食品保鲜新技术及机理、食品功能因子的提取制备、纳米运载体系构建及功能食品开发的研究

徐艳阳，赵玉娟，高峰，王二雷，鲁海玲，李雪凤，姜雯雯，陈艳*.高效液相色谱法分析中国人参不同部位中多酚类化合物[J]. 食品科学, 2021, 42(4) :240-246. （EI） Yan mi, Shen xue, Zhong Shuning, Diao Mengxue, Zhao Changhui, Xu Yanyang*,Zhang Tiehua*. Self-assembly system based on water-soluble perylene diimide for sensitive detection and discrimination of tea polyphenols[J]. Dyes and pigments, 2021, 186(2) :108989-108996. DOI:10.1016/j.dyepig.2020.108989 （SCI 一区IF 4.613, sitescore 7.1） u, Yanyang*; Huo, Bingyang; Li, Chao; Peng, Yuan; Tian, Sai; Fan, Longxing; Bai, Jialei; Ning, Baoan; Gao, Zhixian; Ultrasensitive detection of staphylococcal enterotoxin B in foodstuff through dual signal amplification by bio-barcode and real-time PCR[J]. FOOD CHEMISTRY, 2019, 283(6 ): 338 – 344 （SCI/EI 一区IF 4.946）DOI:10.1016/j.foodchem.2018.12.128 Wang, Ce; Wang, Cuina; Gao, Feng; Xu, Yanyang*; Guo, Mingruo; Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with beta-cyclodextrin[J]. JOURNAL OF DAIRY RESEARCH, 2018, 85(4): 465 – 471（SCI/EI 三区IF 1.170）DOI: 10.1017/S0022029918000742 Xu, Yanyang*; Huo, Bingyang; Sun, Xuan; Ning, Baoan; Peng, Yuan; Bai, Jialei; Gao, Zhixian; Rapid detection of staphylococcal enterotoxin B in milk samples based on fluorescence hybridization chain reaction amplification[J]. RSC ADVANCES, 2018, 8(29): 1624 - 1631（SCI/EI 三区IF 2.936）DOI: 10.1039/c8ra01599f Xu YanYang, Zhang M. and Mujumdar A.S., et al. A two-stage vacuum freeze and convective air drying method for strawberries. Drying Technology.. 2006,24(8):pp.1019-1023.（SCI/EI 2011IF2.084）. Xu Yanyang,Zhang Min,Tu Dingyu. A two-stage convective air and vacuum freeze drying technique for bamboo shoots. International Journal of Food Science &Technology. 2005,40(6): pp.589-595.（SCI 2011IF1.259）. Xu Yanyang, Zhang Min, Arun S. Mujumdar., et al. Studies on Hot Air and Microwave Vacuum Drying of Wild Cabbage. Drying Technology. 2004,22(9):pp.2201–2209.（SCI/EI 2011IF2.084）. Hessell, G., Zhang L., Xu Yanyang, et al. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodium diacetate) on the growth of Listeria monocytogenes in low-sodium Frankfurters sausage stored at 4,7 or 10℃. 64th Reciprocal Meat Conference Abstracts/Meat Science, 2011, 89(4):325-371. Kang, I., Zhang L., Xu Yanyang, et al. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodium diacetate) on the growth of Listeria monocytogenes in Frankfurters sausage stored at 4,7 or 10℃. Intern. Congress Meat Sci Technol., Ghent, Belgium, August 7-12,2011.