中国农大食品科学与营养工程学院食品科学导师介绍：殷丽君

　　►代表著作与论文
　　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 ?-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.

　　►主要科研项目
　　近五年，主持完成国家自然科学基金2项 、留学回国人员科研基金1项、中国农业大学基本科研业务费专项资金项目1项；副主持完成国家科技支撑项目1项；主要参与完成国家自然科学基金重大项目1项、国家科技支撑项目1项、“863”计划项目1项。
　　正在主持的在研项目包括：国家自然科学基金“基于生物聚合物共价交联构建乳化界面的规律及性能研究”1项、教育部新世纪优秀人才支持计划项目“新型控释体系的构建及应用基础研究”1项、北京市委组织部优秀人才支持计划“??胡萝卜素微纳米乳液制备及特性研究”1项；
　　主要参与的在研项目包括：国家科技支撑项目子课题“腐乳生产过程中危害物的分析预测和发酵控制术研究及产业化示范”1项、十二五国家科技支撑计划“食品乳化稳定剂制备关键技术及产业化开发”1项以及北京市科学技术委员会重点项目1项等。

　　►教学工作
　　主讲本科生课程《生物分离技术》。

　　►奖励及其它
　　2009年，入选“教育部新世纪优秀人才支持计划”。
　　2010年，入选“北京市委组织部优秀人才支持计划”。
　　发明专利：一种高β-胡萝卜素含量的水溶性纳米粒子的制备方法，ZL 2007 1 0098959. 3
　　鉴定成果：“植物茎叶黄酮糖苷生物转化苷元黄酮的研究”项目获教育部鉴定； “银杏甙元黄酮生物转化及纯化技术” 项目获山东省科技厅鉴定。