Areas of Focus
- Functional food colloids and stabilization of functional factors
- Health effects and nutritional intervention mechanisms of food functional factors
- Toxicity and mechanisms of food processing contaminants
Work Experience
- 2017.1-present Associate Researcher, School of Agriculture and Biology, Shanghai Jiao Tong University
- 2015.1-2016.12 Assistant Researcher, School of Agriculture and Biology, Shanghai Jiao Tong University
- 2010.1-2014.12 Assistant Researcher, School of Pharmacy, Shanghai Jiao Tong University
- 2007.3-2009.12 Research Intern, School of Pharmacy, Shanghai Jiao Tong University
Academic Background & Achievements
- 2000.9-2004.6 Bachelor of Engineering in Bioengineering, Shanghai Jiao Tong University
- 2004.9-2007.3 Master of Medicine in Pharmacy, Shanghai Jiao Tong University
- 2012.9-2016.6 PhD in Biomedical Engineering, Shanghai Jiao Tong University
- Published over 50 SCI papers, including 30+ in JCR Q1/Q2 journals
- First inventor of 4 authorized Chinese invention patents
Publications
- Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: microstructures, physicochemical properties, and pH-responsive release behavior, Wenwen Liu, Lin Zhu, Yongjia Liu, Zhuohong Xie, Puyu Yang, Yaqiong Zhang*, Boyan Gao, Liangli (Lucy) Yu, 2023
Awards
- 2021 Second Teaching Competition of the Faculty of Agriculture and Biology, First Prize
- 2021 Sixth Young Teachers Teaching Competition of Shanghai Jiao Tong University, Third Prize
- 2018 Shanghai Natural Science Award, Third Prize (Third Completer)
