殷麗君，女，漢族，出生於1971年8月17日，山東人，博士，中國農業大學食品科學與營養工程學院教授，中國農業工程學會農產品加工分會理事，中國食品科學技術學會大豆食品分會理事。
基本介紹
- 中文名：殷麗君
- 民族：漢族
- 出生日期：1971年8月17日
- 學位/學歷：博士
- 任職院校：中國農業大學
人物經歷,社會兼職,教學工作,研究方向,學術成果,科研項目,論文著作,鑑定成果,發明專利,獲得榮譽,
人物經歷
2000年～2002年，中國農業大學博士後。
2002年6月，留校工作。
2002年12月，晉升副教授。
2003年10月～2004年9月，在日本國際農林水產業研究中心食品科學部，進行合作研究。
2006年11月～2007年4月，在日本國立食品綜合研究所食品工學部，作為日本學術振興會（JSPS）研究員進行博士後研究工作。
2007年4月～2008年11月，在日本筑波大學生命環境科學研究科，進行博士後研究工作。
2011年1月晉升教授。
社會兼職
中國農業工程學會農產品加工分會理事
中國食品科學技術學會大豆食品分會 常務理事
教學工作
主講本科生課程《生物分離技術》。
研究方向
1、乳化技術開發及其在食品加工中套用：食品材料的微細化加工、食品營養成分的微膠囊化，食品結構設計、以及採用乳化技術改善食品品質特性研究等。
2、天然產物化學，包括天然產物中功能因子的分離、純化及功能性。
3、食品加工方向：傳統食品工業化和糧油加工等。
學術成果
科研項目
近五年，主持完成國家自然科學基金2項 、留學回國人員科研基金1項、中國農業大學基本科研業務費專項資金項目1項；副主持完成國家科技支撐項目1項；主要參與完成國家自然科學基金重大項目1項、國家科技支撐項目1項、“863”計畫項目1項。
正在主持的在研項目包括：國家自然科學基金“基於生物聚合物共價交聯構建乳化界面的規律及性能研究”1項、教育部新世紀優秀人才支持計畫項目“新型控釋體系的構建及套用基礎研究”1項、北京市委組織部優秀人才支持計畫“胡蘿蔔素微納米乳液製備及特性研究”1項；
主要參與的在研項目包括：國家科技支撐項目子課題“腐乳生產過程中危害物的分析預測和發酵控制術研究及產業化示範”1項、十二五國家科技支撐計畫“食品乳化穩定劑製備關鍵技術及產業化開發”1項以及北京市科學技術委員會重點項目1項等。
論文著作
著有專業著作3部，代表性專著《大豆加工與利用》（副主編，主筆16萬字，2006年7月化學工業出版社出版）。在國內外刊物發表學術論文70餘篇，其中SCI、EI收錄的論文30多篇。
近年來發表的代表性SCI論文：
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.
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.
鑑定成果
“植物莖葉黃酮糖苷生物轉化苷元黃酮的研究”項目獲教育部鑑定； “銀杏甙元黃酮生物轉化及純化技術” 項目獲山東省科技廳鑑定。
發明專利
超臨界二氧化碳提取喜樹種子植物油的方法（公開號：CN1245826）；一種喜樹鹼的生產方法（公開號：1239096）；糧食貯藏庫通風裝置（公開號：CN2640978）
獲得榮譽
2009年，入選“教育部新世紀優秀人才支持計畫”。
2010年，入選“北京市委組織部優秀人才支持計畫”。
2010年，入選“北京市委組織部優秀人才支持計畫”。
