Zhu Yingying

Lecturer, M.sc Supervisor

E-mail：zhuying881020@163.com

Research Field and Interests：

Extraction, separation, structure and functional properties of different nutrition and chemical components in grains.

Education Background：

[1] 2007.09-2011.06, Food Science and Engineering, Zhengzhou University of Light Industry, Bachelor Degree

[2] 2011.09-2014.06, Processing and storage of agricultural products, Zhengzhou University of Light Industry, Master Degree

[3] 2014.09-2018.12, Agricultural Science and Biotechnology, University of liege, Doctorate Degree

Teaching Courses：

[1] Food experimental design and data processing B

[2] Food Nutrition and Health

Publications：

[1] Yingying Zhu¹; Xuewei Feng; Jinna Zhang; Ruiling Shen; Yang Yao; A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment, International Journal of Food Science and Technology, 2024, 59:5169-5180.

[2] Yingying Zhu¹; Xuewei Feng; Jianhang Guo; Li Wang; Xudan Guo; Xiangzhen Zhu; A review of extraction, purification, structural properties and biological activities of legumes polysaccharides, Frontiers in Nutrition, 2022, 1021448.

[3] Yingying Zhu¹; Jiaoyao Li; Xuewei Feng; Zhenxing Shi; Yang Yao; Ruiling Shen. Structural characterisation of two polysaccharides from white common bean (Phaseolus vulgaris L.) and the application in microencapsulation of probiotics, International Journal of Food Science and Technology, 2022, 57: 7184-7193.

[4] Yingying Zhu¹; Baoqing Dun; Zhenxing Shi; Yuanji Wang; Li Wu; Yang Yao; Structural characterization and bioactivity evaluation of water-extractable polysaccharides from chickpeas (Cicer arietinum L.) seeds, Frontiers in Nutrition, 2022, 946736.

Projects：

[1] National key research and development projects: To demonstrate the coarse grain industry chain integration, 2020.03-2022.12, participation.

[2] Key R & D and promotion project of Henan Province: Research on key technology of heat treatment to improve 3d printing characteristics of wholemeal flour, 2022.01-2023.12, direction.

Honors：

Won the first prize of Inner Mongolia Autonomous Region science and technology progress

Professional Affiliations：

[1] Council Member of the Quinoa Industry Branch of the Crop Science of China.

[2] Referee of Food Hydrocolloids, Journal of the Science of Food and Agriculture and Food Chemistry.

Academic Activities：

[1] Oral presentation at the 3^rd International Symposium of Food Science and Nutrition Health, 2021.10

[2] Oral presentation at the 2020 China Food Nutrition and Security Science and Technology Conference,2020.11