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
Duan Yuqing, Meng Fanqiang, Manickam Sivakumar, Zhu Xinyao, Yang Jie, Han Yongbin, Tao Yang.Four distinct pathways involved in a tug-of-war lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables.,Journal of advanced research,2025,:-(Correspondence Author)
Zhang Xuejiao, Zheng Xiaoyuan, Tao Yang, Xie Chong, Li Dandan, Han Yongbin.Moderate electric field-stimulated brown rice germination: Insights into membrane permeability modulation and antioxidant system activation,FOOD CHEMISTRY,2025,479:-(Participating authors)
Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,(Participating authors)
Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,462(Participating authors)
Li Fang,Manickam Sivakumar,Xie Guangjie,Ma Xiaoxuan,Li Dandan,Li Tong,Han Yongbin,Tao Yang.Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics,SEPARATION AND PURIFICATION TECHNOLOGY,2025,353(Co corresponding author)
Yan Lihua,Xie Chong,Zhou Jie,Wang Pei,Tao Yang,Yang Runqiang.Electrochemical advanced oxidation of glucosinolates derived from rapeseed meal: Parameter optimization, degradation mechanism and toxicity assessment,CHEMICAL ENGINEERING JOURNAL,2024,493(Participating authors)
【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
【Patent】李丹丹,陈彩雯,陶阳,杨哪,史雅凝,韩永斌,徐恩波，一种电催化分离装置，ZL202122430348.2，2022
【Patent】陶阳,刘贝妮,韩永斌,李丹丹,卢国宁，接触式超声耦合热风干燥设备及其含有的超声装置，ZL202122607642.6，2022
【Patent】李丹丹,陈彩雯,陶阳,史雅凝,韩永斌,杨哪,徐恩波，一种光电催化反应器及反应系统，ZL202122430316.2，2022
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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