博士、教授、博士生导师。担任Ultrasonics Sonochemistry、Food Physics编委。研究方向为食品加工仿真优化、果蔬加工。主持国家自然科学基金-面上项目、江苏省自然科学基金-杰出青年基金、国家重点研发计划子课题等项目。兼任中国食品科学技术学会果蔬加工技术分会副秘书长和理事、江苏省食品科学技术学会理事等。获南京农业大学“钟山学术新秀”、江苏省“双创博士-世界名校类”、江苏省高校“青蓝工程”优秀青年骨干教师等资助。
爱尔兰都柏林大学 生物系统工程 With Certificate of Graduation for Doctorate Study Doctoral Degree in Engineering
南京农业大学 食品科学 With Certificate of Graduation for Study as Master's Candidates Master's Degree in Engineering
南京农业大学 生物工程 University graduated Bachelor's Degree in Engineering
其他社会力量奖
其他科技奖励
江苏省科学技术奖
南京农业大学食品科技学院 教师
食品加工仿真优化、果蔬加工
Wu Yue, Yao Shunyu, Perumal Thivya, Manickam Sivakumar, Shanmugam Akalya, Ashokkumar Muthupandian, Han Yongbin, Tao Yang.Physics About Heat and Mass Transfer During Power Ultrasound-Enhanced Green Food Processing,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2026,25(4):-(Correspondence Author)
Zhong Yi, Zhang Jian, Zhao Qiyue, Manickam Sivakumar, Wu Yue, Han Yongbin, Shao Shichang, Tao Yang.Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions,FOOD CHEMISTRY,2026,(508)(Correspondence Author)
Zhu Rui, Li Jiabao, Manickam Sivakumar, Shi Yaning, Dai Yanxian, Wu Yue, Li Dandan, Han Yongbin, Tao Yang.Exploration of interfacial chemistry and physical movement in fixed-bed adsorption/desorption of anthocyanins with and without in-process ultrasonication,ULTRASONICS SONOCHEMISTRY,2026,(128)(Co corresponding author)
曹舜雯,骆丝雨,王誉洁,张子涵,王若昕,陶阳,史雅凝.植物糖原基纳米微胶囊的构建及其对β–胡萝卜素肠道缓释与生物可及性的影响,南京农业大学学报,2026,:1-13(Participating authors)
邢泽城,邢一航,钟裔,吴越,韩永斌,陶阳.植物乳植杆菌发酵对西芹浆和西兰花浆基本特性、风味及功能特性的影响,食品工业科技,2026,:1-24(Correspondence Author)
Sun Yan-Ming, Manickam Sivakumar, Flores Erico Marlon Moraes, Shi Ya-Ning, Wu Yue, Han Yong-Bin, Tao Yang.Binding of fruit and vegetable cell wall materials to dietary cholesterol in the gastrointestinal fluid reduces cholesterol bioaccessibility: mass transfer mechanism and metabolic benefits,FOOD BIOSCIENCE,2026,(78)(Co corresponding author)
【Patent】大孔树脂辅助益生菌发酵白果汁减毒增效的应用，ZL202210960379.5，
【Patent】一种修饰芹菜细胞壁材料提高其吸附多酚能力的方法，
【Patent】李丹丹,张雪姣,丁艳锋,王沛,韩永斌,李刚华,陶阳,谢翀,杨润强，一种耐消化淀粉及提高淀粉耐消化性的方法，
【Patent】李丹丹,陈彩雯,李刚华,吕群龙,韩永斌,张文学,陶阳,丁艳锋，多因素联合提高发芽糙米γ-氨基丁酸含量的方法，ZL202310146667.1，2024
【Patent】李丹丹,罗晓韵,陶阳，一种直流电诱导制备高γ-氨基丁酸发芽糙米糕的方法，ZL202210899301.7，2023
【Patent】陶阳,王红梅,韩永斌,李丹丹，一种超声波辅助植物乳杆菌发酵苹果汁同时促进苹果酸乳酸转化和多酚衍化的方法，ZL202010787899.1，2023
Novel Physical Processing of Starch?Based Products[Monograph]CRC出版社，2024
史雅凝,吴越(学),陶阳,韩永斌，Bioactives from Plant Food Processing Wastes: Ultrasonic Approaches to Valuable Chemicals[Monograph]Springer，2019
陶阳,李雍(学),赵颖(学),吕风至(学),韩永斌，Ultrasound-assisted extraction of bioactive compounds from byproducts of fruit beverage industry[Monograph]NOVA Science Publishers，2016
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