殷丽君

个人简介
科研项目
学术论文
获奖
专利
承担教学
研究生培养

姓名：殷丽君	性别：
民族：	年龄：
最高学历：	学位：
学习工作经历　　2000年～2002年，中国农业大学博士后。　　2002年6月，留校工作。　　2002年12月，晋升副教授。　　2003年10月～2004年9月，在日本国际农林水产业研究中心食品科学部，进行合作研究。　　2006年11月～2007年4月，在日本国立食品综合研究所食品工学部，作为日本学术振兴会（JSPS）研究员进行博士后研究工作。　　2007年4月～2008年11月，在日本筑波大学生命环境科学研究科，进行博士后研究工作。　　2011年1月晋升教授。　　现任职务（社会兼职等）　　中国农业工程学会农产品加工分会理事　　中国食品科学技术学会大豆食品分会理事。　　主要研究方向　　1、乳化技术开发及其在食品加工中应用：食品材料的微细化加工、食品营养成分的微胶囊化，食品结构设计、以及采用乳化技术改善食品品质特性研究等。　　2、天然产物化学，包括天然产物中功能因子的分离、纯化及功能性。　　3、食品加工方向：传统食品工业化和粮油加工等。

　　著有专业著作3部，代表性专著《大豆加工与利用》（副主编，主笔16万字，2006年7月化学工业出版社出版）。在国内外刊物发表学术论文70余篇，其中SCI、EI收录的论文30多篇。

　　近年来发表的代表性SCI论文：

　　1.Li J., Wang P., Zhao W., Cheng Y., Yin L*. A new exploration to improve WPI emulsions stability: generating enzymatic cross-linked beet pectin layer using horseradish peroxidase, Food Hydrocolloids, 2011, in press.

　　2.Wang P., Cheng Y., Li J., Mei X., Yin L*. Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model. Food Hydrocolloids, 2011, in press.

　　3.Yin L., Chu B.S., Kobayashi I. Nakajima M. Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions. Food hydrocolloids, 2009, 23, 1617-1622.

　　4.Saito M., Yin L.*, Kobayashi I. Nakajima M. Preparation characteristics of oil-in-water emulsions stabilized by proteins in straight-through microchannel emulsification. Food Hydrocolloids, 2005, 19, 745-751.

　　5.Saito M., Yin L.*, Kobayashi I. Nakajima M. Comparing the stability of bovine serum albumin stabilized-emulsions prepared by microchannel emulsification or homogenization. Food Hydrocolloids, 2006, 20, 1020-1028.

　　6.Yin L., Kobayashi I. Nakajima M. Effect of Polyglycerol Esters of Fatty Acids on Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid. Food Biophysics, 2008, 3, 213-218.

　　7.Yin L., Wang Z., Kobayashi I. Nakajima M. Influence of polyglycerol esters of fatty acid on in vitro digestibility of lipid droplets by pancreatic lipase. Chemistry and physics of lipids, 2008, 154, S35-36.

　　8.Yin L., Li L., Li Z. Saito M. Changes in isoflavone contents and composition of sufu ( fermented tofu ) during manufacturing. Food Chemistry, 2004, 87, 587-592.

　　9.Yin L., Li L., Liu H. Li Z. Saito M. Effects of fermentation temperature on the content and composition of isoflavones and b-glucosidase activity in Sufu. Bioscience, Biotechnology, and Biochemistry, 2005, 69, 267-272.

　　10.Cheng Y., Hu Q., Li L., Saito M., Yin L.* Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature，FSTR, 2009, 15(4), 1-6.

　　11.Yin L., Saito M., Kobayashi I. et al Preparation and characterization of protein-stabilized emulsions by microchannel emulsification. International Journal of Nanoscience, 2006, 5, 959-966.

　　12.Yin L., Han Q., Liu H., Saito M., Li L. Preparation of monodispersed emulsion stabilized by isolated soybean protein based on microchannel emulsification technique, Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2009, 40(5),96-99

　　13.Yin L., Han Q., Liu H., Saito M., Li L. Preparation of β-carotene nanodispersions by solvent displacement technique and their stability. Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, 2009, 40(4),112-115

　　14.Cheng Y., Hu Q., Li L., Saito M., Yin L*, Transformation of isoflavones during sufu (a traditional chinese fermented soybean curd) production by fermentation with mucor flavus at low temperature, International Journal of Food Properties, 2011.

　　15.Li F., Yin L.*, Cheng Y., Liu H., Li L. Application of electrolyzed water to improve angiotensin I-converting enzyme inhibitory activities of fermented soybeans started with Bacillus subtilis B1. Internatioanal Journal of Food Properties. 2011.14.1-12

　　16.Yin L., Wang Z., Kobayashi I., Nakajima M. Influence of polyglycerol esters of fatty acid on in vitro digestibility of lipid droplets by pancreatic lipase. 49th International Conference on the Bioscience of Lipids 2008, Netherland（ISTP）

　　17.Li J., Yin L*. Effect of enzymatic cross-linked pectin on the stability of protein contained emulsion. Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2011.42.138-143

　　18.Cui J., Li J., Yin L*. Production of whey protein isolated-polysaccharide multilayer emulsions by a layer-by-layer electrostatic self-assembly technique, Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2011, In press.