姓名：吕莹爽

职称：副教授，硕士生导师

一、教育经历

2011.8-2016.5 美国伊利诺伊大学香槟分校，食品科学与人类营养，博士学位

2009.8-2011.7 美国伊利诺伊理工学院，食品安全与科技，硕士学位

2005.9-2009.6 南京农业大学，食品质量与安全，学士学位

二、研究方向

1.食品物性、风味及营养品质研究

2.感知机制与智能感官分析

3.膳食活性成分与特殊食品研发

三、主持科研项目

1. 山西省农业关键核心技术公关子项目，山西特色杂粮抗氧化技术研发及产品稳定性改良，NYGG09-4，纵向，150万元，2024.01-至今

2. 中国食品科学技术学会食品科技基金——蒙牛营养健康科技青年基金, 杀菌与储藏过程中乳蛋白及油脂稳定性评价及危害物减控机制研究, 2023-M01,纵向,2023.12-至今, 15万元

四、近5年发表情况

致力于食品物性、风味感官及膳食营养相关研究。多次受邀在北美食品科学技术（IFT）、国际食品保护学会（IAFP）及感官科技学会（SSP）进行学术汇报并获奖；以第一或通讯作者发表SCI论文16篇，授权国际发明专利4项，软件著作权3部。近五年代表作：

1. Lu, Y.^#, Jiang, Y.^#, Sun, M., Dong, L., Xing, X., Zhang, Y., & Wang, S. 2025. Investigating roasting conditions to explore AGEs formation in chicken breast: A dynamic model approach. Food Control, 175, 111315.

2. Deng, J., Ma, N., Jia, Y., Dong, L., Zhang, Y., Ren, Y., Shi, X., Lu, Y*. and Wang, S*. 2025. Advancing Butter Cookie Quality: Low-Oxygen Baking as a Dual Approach for Sensory Enhancement and Acrylamide Mitigation. Journal of Agricultural and Food Chemistry. 73, 17, 10507–10519

3. Lu, Y., Zhuang, Y., Jiang, Y., Wang, J., Dong, L., Zhang, Y. and Wang, S., 2025. Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing. Food Chemistry, 463, p.141397.

4. Lu, Y., Yang, S. and Fu, T.J., 2024. Quantitation of milk proteins in thermally treated milk samples and commercial food products by ELISA test kits. Food Chemistry, 455, p.139736.

5. Lu, Y., Zhang, Y. and Wang, S., 2024. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. Journal of Agricultural and Food Chemistry, 72(27), pp.15058-15076.

6. Andaleeb, R., Zhu, Y., Zhang, N., Zhang, D., Hussain, M., Zhang, Y., Lu*, Y. and Y. Liu*, 2024. Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity. Food Science and Human Wellness, 13(3), pp.1220-1230.

7. Yu, Z.^#, Lu, Y.^#, Wei, F., Zhang, Y., Dong, L. and Wang, S., 2024. The impact of natural spices additions on hazards development and quality control in roast beef patties. Food Chemistry, 435, p.137644.

8. Lu, Y.^#, Qin, R.^#, Wang, J., Xiang, F., Zhang, Y., Zhang, B., Fan, D., Lv, H., Ji, X., Wang, S. and Wang, S., 2024. The impact of the novel starch-lipid complexes on the glucolipids metabolism, inflammation, and gut dysbiosis of Type 2 diabetes mellitus rats. Food Science and Human Wellness.13 (6), 3210-3223.

9. Lu, Y. and Fu, T.J., 2024. Evaluation of ELISA Test Kits for Detection of Milk Protein in Frying Oil Treated at Different Temperatures. Journal of Food Protection, 87(2), p.100211.

10. Andaleeb, R., Chen, Y., Liu, Z., Zhang, Y., Hussain, M., Lu, Y.* and Liu, Y.*, 2023. Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers. Journal of Sensory Studies, 38(2), p.e12815.

五、主讲课程

1. 探索感官科学的世界（本科双语）

2. Introduction to Food Science and Human Nutrition  （本科英文）

3. 食品科学与工程专题 （研究生）

六、联系方式

1.通讯地址：天津市津南区同砚路38号

2.E-mail：yslu@nankai.edu.cn