个人简介：
阮思煜，女，江西九江人，中共党员，讲师/工程师，2021年6月毕业于江苏大学食品与生物工程学院，获得博士学位，2021年12月至今任教于江苏农林职业技术学院茶与食品科技学院，现担任《食品加工技术》、《食品原料学》、《试验设计与统计分析》等课程的教学工作。
研究方向：
微生物诱变育种与发酵；食药真菌功能活性成分开发与利用。
主要业绩：
主持校级科研课题2项（高层次人才启动项目和青年扶持项目各1项）与横向课题1项，并多次参与国家自然科学基金青年项目、江苏省重点研发计划（现代农业重点项目）和企业技术开发项目的成功申请并顺利结题；在国内外期刊发表研究与教学论文10余篇，其中一作及通讯作者SCI论文6篇（top期刊4篇），获得软件著作权2项，申请发明专利3项（国际PCT专利2项），参编教材2部；曾以主要参与人获得第四届“互联网+”大学生创新创业大赛中省赛二等奖、江苏大学第十届节能减排社会实践与科技竞赛三等奖以及江苏大学第一项“互联网+”大学生创新创业大赛重点培育项目。
代表性成果：
（1）Feng Lu,Siyu Ruan, Yunliang Li, Yining Wang, Pengfei Xie, Xiaoxue Zhao, Jiapin Chao, Haile Ma. Assessment of DNA mutagenicity induced by He-Ne laser usingSalmonella typhimuriumstrains [J].Applied Microbiology and Biotechnology, 2023, 107: 4311-4321. (SCI二区，IF=5.2)
（2）Yunliang Li,Siyu Ruan*, Feng Lu, Pengfei Xie, Xiaoshuang Liu, Haile Ma. Studies on
ultrasound-mediated insertion-deletion polymorphisms of DNA and underlying mechanisms based on Ames tester strains [J].Ultrasonics Sonochemistry, 2023, 92: 106270-106281. (SCI一区，IF=9.332)
（2）Yunliang Li,Siyu Ruan*, Anqi Zhou, Pengfei Xie, S.M. Roknul Azam, Haile Ma. Ultrasonic modification on fermentation characteristics ofBacillusvarieties: Impact on protease activity, peptide content and its correlation coefficient [J].LWT - Food Science and Technology, 2022, 154: 112852. (SCI一区，IF=6.056).
（3）Siyu Ruan, Lin Wang, Yunliang Li, Peiyu Li, Yuhan Ren, Ruichang Gao, Haile Ma. Staple food and health: a comparative study of physiology and gut microbiota of mice fed with potato and traditional staple foods (corn, wheat and rice).Food & Function, 2021, 12: 1232-1240. (SCI一区，IF=6.317).
（4）Siyu Ruan, JianXiong, Yunliang Li, Shanfen Huang, XiaojingWang, Haile Ma. Improvement in enzymolysis efficiency and bioavailability of rapeseed meal protein concentrate by sequential dual frequency ultrasound pretreatment.Process Biochemistry, 2021, 102: 240-249. (SCI二区, IF=4.885)
（5）Siyu Ruan, Yunliang Li, Yucheng Wang, Shanfen Huang, Juan Luo, Haile Ma. Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal withBacillus subtilis.Ultrasonics Sonochemistry, 2020, 64: 104846. (SCI一区，IF=9.332).
（6）Siyu Ruan, Juan Luo, Yunliang Li, Yucheng Wang, Shanfen Huang, Feng Lu, Haile Ma. Ultrasound-assisted liquid-state fermentation of soybean meal withBacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass.Process Biochemistry, 2020, 91: 73-82. (SCI二区, IF=4.885)