姓名：吕博；
性别：男；
出生年月：1994年3月；
民族：汉族；
学历/学位： 研究生/工学博士；
职称：讲师
联系方式：18946565610
E-mail：michael_lvbo@163.com
学习工作经历：
2012.9-2016.6，吉林农业大学，食品科学与工程，工学学士；
2016.9-2019.6，吉林农业大学，农产品加工及贮藏工程，农学硕士；
2019.9-2022.6，东北农业大学，粮食、油脂及植物蛋白工程，工学博士；
2022.9-至今，吉林农业大学，食品科学与工程学院，讲师/硕士研究生导师。
现任职务（社会兼职等）：
国家大豆产业技术体系加工研究室成员；
吉林省高层次D类人才（省域拔尖人才）；
《食品研究与开发》青年编委。
主要研究方向：
大豆精深加工及副产物综合利用。
代表著作与论文：
1. Hu S., Zhao R., Shen Y. & Lyu, B. (2024). Revolutionizing drug delivery: The power of stimulus-responsive nanoscale systems. Chemical Engineering Journal, 154265. (通讯作者，中科院1区Top，IF=13.3)
2. Fu, H., Li, J., Yang, X., Swallah, M. S., Gong H., Ji L., ... Lyu, B. & Yu, H. (2023). The Heated-Induced Gelation of Soy Protein Isolate at Subunit Level: Exploring the Impacts of α and α´ Subunits on SPI Gelation Based on Natural Hybrid Breeding Varieties. Food Hydrocolloids, 134: 108008. (通讯作者，中科院1区TOP，IF=11.0，ESI前1%高被引论文)
3. Lyu, B., Wang, H., Swallah, M. S., Fu, H., Shen, Y., Guo, Z., ... & Jiang, L. (2021). Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). Food Chemistry, 364, 130402. (第一作者，中科院1区TOP，IF=9.231)
4. Zhang, Y., Khalid. A., Zhang, Q., Yu, Z., Jing, W., Wang, Z., Lyu, B. & Yu, H. (2024). The 4. Application of Dietary Fibre as Microcapsule Wall Material in Food Processing. Food Chemistry, 463, 141195. (通讯作者，中科院1区Top，IF=8.8)
5. Ji, L., Fu, H., Wang, Y., Li, J., Yang X., Gong H., ... Lyu, B. & Yu, H. (2023). The complexes of Soybean Protein Isolate and Procyanidin B2 have synergistic hypolipidemic activity at the cellular level by activating the AMPKα pathway, Food Chemistry, 421, 136181. (通讯作者，中科院1区TOP，IF=8.5)
6. Li, J., Khalid. A., Fu, H., Ji, L., Wang, Y., Gong, H., ... & Lyu, B. (2023). Structure, physicochemical and functional properties of plant-based SPI films from different soybean varieties deficient in β-conglycinin subunits. Food Packaging and Shelf Life, 2023, 38, 101101. (通讯作者，中科院1区TOP，IF=8.5)
7. Wang, Y., Lyu, B., Fu, H., Li, J., Ji, L., Gong, H., ... & Yu, H. (2023). The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Research International, 112689. (共同第一作者，中科院1区TOP，IF=7.0)
8. Chen J., Cai L., Huang X., Fu, H., Sun L., Lyu, B., Wang Z., & Yu, H. (2024). Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2. Food Chemistry: X, 21, 101137. (通讯作者，中科院1区，IF=6.5)
9. Lyu, B., Wang, Y., Fu, H., Li, J., Yang, X., Shen, Y., ... & Jiang, L. (2021), Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis. Food & Function. 13(1), 213-226. (第一作者，中科院1区TOP，IF=6.317)
10. Wang, S., Zhang, T., Zhang, J., Swallah, M. S., Gao J., Piao C., ... Lyu, B. & Yu, H. (2022). Oat β-glucan and l-arabinose synergistically ameliorate glucose uptake in insulin-resistant HepG2 cells and exert anti-diabetic activity via activation of the PI3K/AKT pathway in db/db mice[J]. Food & Function, 13(19): 10158-10170. (通讯作者，中科院1区TOP，IF=6.1)
11. Fu, H., Shan, D., Li, J., Swallah, M. S., Yang, X., Ji, L., ... Lyu, B. & Yu, H. (2022). Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism. Food & Function, 13(23), 12291-12302. (通讯作者，中科院1区TOP，IF=6.1)
12. Gong, H., Fu, H., Zhang, J., Zhang, Q., Wang, Y., Wang, D., ... & Lyu, B. (2024). Preparation of soybean protein-based nanoparticles and its application as encapsulation carriers of bioactive substances. LWT, 115680. (通讯作者，中科院1区TOP，IF=6.0)
13. Lyu, B., Wang, Y., Zhang, X., Chen, Y., Fu, H., Liu, T., ... & Jiang, L. (2021). Changes of High-purity Insoluble Fibre from Soybean Dregs (Okara) after being Fermented by Colonic Flora and Its Adsorption Capacity, Foods, 2021; 10(10):2485. (第一作者，中科院2区，IF=5.561)
14. Cai L., Chen J., Gao J., Fu, H., Jing W., Dai W., ... Lyu, B. & Yu, H. (2024). Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile. Food Reviews International. 1-20. (通讯作者，中科院2区，IF=5.3)
15. Lyu, B., Li, J., Meng, X., Fu, H., Wang, W., Ji L., ... & Yu, H. (2022), The Protein Composition Changed the Quality Characteristics of Plant-based Meat Analogues Produced by Single-screw Extruder: Four Main Soybean Varieties in China as Representatives, Foods, 2022, 11, 1112. (第一作者，中科院2区，IF=5.2)
16. Zhang, J., Wang, S., Wang, J., Liu, W., Gong, H., Zhang, Z., ... Lyu, B. & Yu, H. (2023). Insoluble Dietary Fiber from Soybean Residue (Okara) Exerts Anti-Obesity Effects by Promoting Hepatic Mitochondrial Fatty Acid Oxidation. Foods, 12(10), 2081. (通讯作者，中科院2区，IF=4.7)
17. Lyu, B., Wang F., Li, Y., Siew, YQ. & Yu, H. (2023). Editorial: Innovative High Value-Added Processing of Soybean and its By-Products. Frontiers in Nutrition. 10, 1240249. (第一作者，中科院2区，IF=4.0)
18. Shen Y., Huang X., Nan Y., Yu H. & Lyu, B. (2024). Possibility of Immediate Treatment to Soybean Processing By-products Using Screw Extrusion: A Mini Review. Frontiers in Sustainable Food Systems, 8: 1372148. (通讯作者，中科院2区，IF=3.7)
19. Li, J., Yang, X., Swallah, M.S., Fu, H., Ji, L., Meng, X., ... and Lyu, B. (2022), Soy Protein Isolate: An Overview on Foaming Properties and Air-Liquid Interface. International Journal of Food Science & Technology. 57(1), 188-200. (通讯作者，中科院3区，IF=3.3)
主要科研项目：
1. 吉林省科技发展计划重点研发项目：大豆基控制能量和蛋白补充功能运动营养食品的开发，2024.1-2026.12，项目主持人；
2. 吉林省教育厅科学研究重点项目：基于大豆膳食纤维的复合益生体系构建及功能评价，2024.1-2026.12，项目主持人；
3. 农业农村部：国家大豆产业技术体系专项，2021-01至今，主要参加人；
4. 吉林省科技厅重点研发计划项目：富含大豆异黄酮发酵营养健康食品加工关键技术研发与产业化，2022.7-2025.6，项目科研助理；
5. 吉林省科技厅重点研发计划项目：传统豆制品加工主要废弃物豆渣梯次化利用关键技术研究，2022.7-2025.6，主要参加人。
教学工作（主编教材、主讲课程）：
主讲研究生课程《轻工科学与工程导论》；本科生课程《专业英语与科技写作》、《粮食安全与信息化》等。
