姓名:吕博;
性别:男;
出生年月:1994年3月;
民族:汉族;
学历/学位: 研究生/工学博士;
职称:讲师
联系方式:18946565610
E-mail:michael_lvbo@163.com
学习工作经历:
2012.9-2016.6,澳门太阳娱乐网站官网,食品科学与工程专业,获工学学士学位;
2016.9-2019.6,澳门太阳娱乐网站官网,农产品加工及贮藏工程专业,获农学硕士学位;
2019.9-2022.6,东北农业大学,粮食、油脂及植物蛋白工程专业,获工学博士学位;
2022.9-至今,澳门太阳娱乐网站官网,tyc1286太阳集团,讲师。
现任职务(社会兼职等)
无
主要研究方向:
大豆精深加工及副产物综合利用。
代表著作与论文:
1.Lyu, B., Wang, H., Swallah, M. S., Fu, H., Shen, Y., Guo, Z., ... & Jiang, L. (2021). Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara).Food Chemistry, 364, 130402. (第一作者,JCR Q1,IF=9.231);
2.Lyu, B., Wang, Y., Fu, H., Li, J., Yang, X., Shen, Y., ... & Jiang, L. (2021), Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis.Food & Function. 13(1), 213-226. (第一作者,JCR Q1,IF=6.317);
3.Lyu, B., Wang, Y., Zhang, X., Chen, Y., Fu, H., Liu, T., ... & Jiang, L. (2021). Changes of High-purity Insoluble Fibre from Soybean Dregs (Okara) after being Fermented by Colonic Flora and Its Adsorption Capacity,Foods, 2021; 10(10):2485. (第一作者,JCR Q1,IF=5.561)
4.Lyu, B., Li, J., Meng, X., Fu, H., Wang, W., Ji L., ... & Yu, H. (2022), The Protein Composition Changed the Quality Characteristics of Plant-based Meat Analogues Produced by Single-screw Extruder: Four Main Soybean Varieties in China as Representatives,Foods, 2022, 11, 1112. (第一作者,JCR Q1,IF=5.561)
5.Fu, H., Li, J., Yang, X., Swallah, M. S., Gong H., Ji L., ...Lyu, B.,& Yu, H. (2022). The Heated-Induced Gelation of Soy Protein Isolate at Subunit Level: Exploring the Impacts of α and α´ Subunits on SPI Gelation Based on Natural Hybrid Breeding Varieties.Food Hydrocolloids, 2022: 108008. (通讯作者,JCR Q1,IF=11.504)
6. Wang, S., Zhang, T., Zhang, J., Swallah, M. S., Gao J., Piao C., ...Lyu, B.,& Yu, H. (2022). Oat β-glucan and L-arabinose synergistically ameliorate glucose uptake in insulin-resistant HepG2 cells and exert anti-diabetic activity via activation of the PI3K/AKT pathway in db/db mice.Food & Function. 10158-10170. (通讯作者,JCR Q1,IF=6.317)
7. Fu, H., Shan, D., Li, J., Swallah, M. S., Yang, X., Ji, L., ...Lyu, B.,& Yu, H. (2022). Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism.Food & Function, 13(23), 12291-12302. (通讯作者,JCR Q1,IF=6.317)
8. Li, J., Yang, X., Swallah, M.S., Fu, H., Ji, L., Meng, X., ... andLyu, B.(2022), Soy Protein Isolate: An Overview on Foaming Properties and Air-Liquid Interface.International Journal of Food Science & Technology. 57(1), 188-200. (通讯作者,JCR Q2,IF=3.612)
主要科研项目:
1.农业农村部:国家大豆产业技术体系专项,2021-01至今,主要参加人;
2.吉林省科技厅重点研发计划项目:富含大豆异黄酮发酵营养健康食品加工关键技术研发与产业化,2022.7-2025.6,项目科研助理;
3、吉林省科技厅重点研发计划项目:传统豆制品加工主要废弃物豆渣梯次化利用关键技术研究,2022.7-2025.6,参与。
教学工作(主编教材、主讲课程)
主讲:《专业英语与科技写作》、《粮食安全与信息化》等本科生课程。