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)