一、主要研究方向

植物源农产品加工与高值化利用；膳食功能因子与肠道微生物互作及营养健康效应。

二、科研情况

以第一作者在《Gut Microbes》《Food Chemistry》《食品与发酵工业》等期刊发表学术论文6篇，其中SCI论文4篇、中文核心论文2篇。

三、代表性论文

[1] Ji, Z., Chen, G., He, X., Zhang, X., Chen, B., Xiao, H., Guo, Y., Han, Y. (2026). Fungal extracellular vesicles reshape Lactobacillus rhamnosus vesicles to enhance lysosomal homeostasis and resolve intestinal inflammation. Gut Microbes, 18 (1), 2736915. https://doi.org/10.1080/19490976.2026.2736915.

[2] Ji, Z., Ma, W., Liang, P., Zhou, J., Wang, N., Guo, Y., Zhao, M., Li, Y., Guo, Y., & Han, Y. (2026). Lentinula edodes-derived exosome-like nanoparticles improve curcumin stability and biotransformation via gut microbiota interactions. Food Chemistry, 500, 147465.

[3] Ji, Z., Liang, P., Li, S., Zhu, S., Zhao, J., Han, Y., & Guo, Y. (2026). Structure-Function Insights into Bile Acid Binding of Kiwifruit Polysaccharides: Roles of Uronic Acids, Molecular Weight, and Viscosity. International Journal of Biological Macromolecules, 349, 150810.

[4] Ji, Z., Ma, W., Liang, P., Wang, X., Zhang, S., Han, Y., & Guo, Y. (2024). Anti-inflammatory potential of mycoprotein peptides obtained from fermentation of Schizophyllum commune DS1 with young apples. International Journal of Biological Macromolecules, 281, 136638.