姓 名 吕莹 性 别 女
政治面貌 群众 出生年月 1976年8月26日
民 族 汉 职 务 无
籍 贯 黑龙江 职 称 讲师
最高学历 博士研究生 最高学位 博士
联系方式 13717705283 E-mail LVYING826@GMAIL.COM
一、学习工作经历
？ 1994.9-1998.7 中国农业大学食品科学与营养工程学院 本科/学士
？ 1998.9-2001.7中国农业大学食品科学与营养工程学院 研究生/硕士
？ 2001.7-2006.9 中国食品发酵工业研究院，工程师
？ 2006.9-2010.7中国农业大学食品科学与营养工程学院 研究生/博士
？ 2008.9-2009.8 美国康奈尔大学食品科学系，联合培养博士研究生
？ 2010.7-北京农学院，讲师
二、社会职务 北京市食品学会会员
三、主讲课程 豆制品加工工艺学、食品原料学、世界饮食文化
四、研究领域和方向 （限300字）
大豆蛋白及其相关产品的加工；大豆肽与钙的结合机制；核桃的深加工；核桃肽的抗氧化机制研究；核桃肽与铁的相互作用；大豆蛋白、牛奶蛋白与农药的结合行为研究；
五、奖励及其他
2011年获北京市科协第11届青年优秀科技论文一等奖；
2011年获北京市食品学会青年优秀科技论文一等奖。
六、近五年科研经历（含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况）
在学习和工作期间，主持北京市教委科技发展项目一项、“十二五”农村领域国家科技计划课题-豆乳（粉）加工关键技术及产业化示范研究子课题一项、北京农学院三项基金一项；参加各类科研项目多项，其中包括国家自然科学基金两项、十一五国家科技支撑专项课题一项、博士点基金一项、北京市科委项目一项、产业化项目两项；发表学术论文15篇，其中SCI收录文章6篇；获专利一项。
发表文章
1、 Ying Lv, Qi Liu, Xiaolan Bao, Wuxia Tang, Baichong Yang, Shuntang Guo. Identification and Characteristics of Iron-Chelating Peptides from Soybean Protein Hydrolysates Using IMAC-Fe3+. Journal of Agricultural and Food Chemistry. 2009, 57, 4593–4597. (SCI收录, 影响因子: 2.532)
2、 Ying Lv, Shuntang Guo, Baichong Yang. Aggregation of hydrophobic soybean protein hydrolysates: Changes in molecular weight distribution during storage. LWT - Food Science and Technology. 2009, 42,914–917 (SCI收录, 影响因子: 1.589)
3、 Ying Lv, Xiaolan Bao, Baichong Yang, Chengang Ren, Shuntang Guo. Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells. Journal of Food Science, 2008, 73(7), H168-H173. (SCI收录, 影响因子:1.255)
4、 Baichong Yang, Ying Lv, Yang Chen, Jin Wang, Wuxia Tang, Shuntang Guo. Inhibitory Action of Soybean-Conglycinin Hydrolysates on Salmonella typhimurium Translocation in Caco-2 Epithelial Cell Monolayers. Journal of Agricultural and Food Chemistry, 2008, 56, 7522–7527. (SCI收录, 影响因子: 2.532)
5、 Xiaolan Bao, Ying Lv, Baichong Yang, Chenggang Ren, Shuntang Guo. A study of the soluble complexes formed during calcium binding by soybean protein hydrolysates. Journal of Food Science. 2008, 73(3), 117–122. (SCI收录, 影响因子:1.255)
6、 吕莹, 包小兰, 郭顺堂. 促进钙吸收的大豆肽研究及其在饮料中的应用. 2007饮料、运动、健康世界论坛论文集.
7、 专利 一种大豆肽钙复合物的制备方法, 专利号:CN200710176756.1, 郭顺堂, 包小兰, 吕莹.
Chinese name（中文）：吕莹 Pinyin（拼音）：Lv Ying
Assistant Professor of Food Science and Engineering at Beijing University of Agriculture (BUA)
Contact Information（联系信息）13717705283
Englishname（英文名）: Lv Ying
Nickname（昵称）:
Office（办公室）:
Email（邮箱）: lvying826@gmail.com
Office Phone（办公电话）: 8610-80799170
Office Fax（传真）: 8610-80799170
Recruitment Status（接受研究生情况）: accepting graduate students
Websites（个人网站）:
Education & Experience（教育及工作经历）:
1994.9- 2001.7 Master degree, College of Food Science and Nutritional Engineering, China Agricultural University
2001.7- 2006.7 Chinese Institute of Food and Fermentation
2006.9- 2010.7 Ph.D. College of Food Science and Nutritional Engineering, China Agricultural University
2008.9- 2009.9 Department of Food Science, Cornell University.
2010.7-present College of Food Science and Engineering, Beijing Agriculture University.
Research Interests（研究方向）:
Processing of soy protein and its related products; The binding mechanism of soybean peptides and calcium; Deep processing of walnuts; The antioxidant mechanism of walnut peptides; The interaction between walnut peptides and iron; The behavioral studies of soy protein or milk protein and pesticides.
Primary Teaching Area（主讲课程）: Bean Product Processing Technology；Food Material； International Food Culture
Positions & Employment（社会职务及活动）: member of Beijing Food Society
Honors（荣誉）: The first prize for outstanding scientific papers of the 11th Youth of the Beijing Association for Science.
Profile（自我评价或他人评价）:(Only 500 Words)
Principal investigator: The Beijing Municipal Education Commission Project; The "12th Five-Year" key technologies of the rural areas of National Science and Technology Program; Beijing Agricultural University fund;
Co-principal investigator: The National Natural science Foundation of China; The 11th Five-Year national Key Technology Program; The doctoral fund; The Beijing Municipal science and Technology Commission Project;
Published 15 papers, including 6 SCI articles.
Selected Publications（代表成果）:
1、 Ying Lv, Qi Liu, Xiaolan Bao, Wuxia Tang, Baichong Yang, Shuntang Guo. Identification and Characteristics of Iron-Chelating Peptides from Soybean Protein Hydrolysates Using IMAC-Fe3+. Journal of Agricultural and Food Chemistry. 2009, 57, 4593–4597. (SCI收录, 影响因子: 2.532)
2、 Ying Lv, Shuntang Guo, Baichong Yang. Aggregation of hydrophobic soybean protein hydrolysates: Changes in molecular weight distribution during storage. LWT - Food Science and Technology. 2009, 42,914–917. (SCI收录, 影响因子: 1.589)
3、 Ying Lv, Xiaolan Bao, Baichong Yang, Chengang Ren, Shuntang Guo. Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells. Journal of Food Science, 2008, 73(7), H168-H173. (SCI收录, 影响因子:1.255)
4、 Baichong Yang, Ying Lv, Yang Chen, Jin Wang, Wuxia Tang, Shuntang Guo. Inhibitory Action of Soybean-Conglycinin Hydrolysates on Salmonella typhimurium Translocation in Caco-2 Epithelial Cell Monolayers. Journal of Agricultural and Food Chemistry, 2008, 56, 7522–7527. (SCI收录, 影响因子: 2.532)
5、 Xiaolan Bao, Ying Lv, Baichong Yang, Chenggang Ren, Shuntang Guo. A study of the soluble complexes formed during calcium binding by soybean protein hydrolysates. Journal of Food Science. 2008, 73(3), 117–122. (SCI收录, 影响因子:1.255)
