吕晨艳,博士,中国农业大学食品科学与营养工程学院副教授,硕导兼博导,邮箱:2019023@cau.edu.cn。
教育及工作经历:
2021.01~至今 中国农业大学 食品学院 副教授
2019.03~2020.12 中国农业大学 食品学院 讲师
2015.09~2019.02 首都医科大学 公共卫生学院 讲师
2010.09~2015.07 中国农业大学 食品科学 硕博连读
2013.09~2014.08 加州大学戴维斯分校 营养系 联合培养
2006.09~2010.07 吉林大学 食品科学与工程 本科
研究领域与方向:
[1]. 蛋白质资源利用与开发 [2]. 食品功能因子递送与慢病预防
承担课程:
本科生《营养学》、《食品与健康》
研究生《高级蛋白质化学》、《生化实验研究方法》
主持项目:
[1]. 国家自然科学基金青年项目(81703208),2018-2020,主持
[2]. 国家自然科学基金面上项目(32272304),2023-2026,主持
[3]. 国家重点研发计划项目子课题,2023-2026,主持
[4]. 北京市优秀人才青年骨干项目,2018-2020,主持
[5]. 北京市食品营养与人类健康高精尖中心开放课题,2018-2020,主持
[6]. 校级科研创新基金,2019-2020 主持
[7]. 企业横向课题,2022-2023,主持
近5年代表性论文及专利:
[1]. Lv Chenyan, Zhang Xiaorong, Liu Yu, Zhang Tuo, Chen Hai, Zang Jiachen, Zheng Bowen, Zhao Guanghua*, Redesign of protein nanocage: the way from 0D, 1D, 2D to 3D assembly. Chemical Society Reviews, 2021, 50, 3957-3989. (IF: 60.615)
[2]. Yin Shuhua, Duan Maoping , Qian Yiran , Lv Chenyan*, Zang Jiachen, Zhao Guanghua, Tuo Zhang *. Regulatable and reversible native paramyosin hydrogels promote the wound healing of the skin in mice. Chemical Engineering Journal, 2023, 462, 142294.
[3]. Jiang Zhenghui, Gan Jing, Wang Limin, Lv Chenyan*, Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability. Food Chemistry, 2023, 399, 133952.
[4]. Jiang Zhenghui#, Xu Chen#, Wang Limin, Hong Kai, Ma Changwei*, Lv Chenyan*. Potential enzymes involved in beer monoterpenoids transformation: structures, functions and challenges. Critical Reviews in Food Science and Nutrition, 2023,63 (14): 2082-2092.
[5]. Sun Mingyang, Liu Hanhan, Xu Chen, Jiang Zhenghui, Lv Chenyan*.Inhibition of Iron Release from Donkey Spleen Ferritin through Malt-Derived Protein Z–Ferulic Acid Interactions. Foods, 2023,12, 234.
[6]. Wang Limin, Zhang Yunsen, Johnpaul I Agbaka, Song Yumei, Lv Chenyan*, Ma Changwei *. (2022). Protein Z-Based Promising Carriers for Enhancing Solubility and Bioaccessibility of Xanthohumol. Food Hydrocolloids, 2022, 131, 107771.
[7]. Tan Xiaoyi, Wang Yumeng, Liu Mingyu, Gan Jing, Wu Jingwen, Liang Yawen, Zhao Guanghua, Lv Chenyan*. Roles of homopolymeric apoferritin in alleviating alcohol-induced liver injury. Food Bioscience. 2022, 48, 101794.
[8]. Sun Mingyang, Gan Jing, Li Yuehuan, Dai Shuhan, Lv Chenyan*, Zhao Guanghua. Fabrication of a donkey spleen ferritin-pectin complex to reduce iron release and enhance the iron supplementation efficacy. Food and Function, 2022, 13, 8500-8508.
[9]. Lv Chenyan*, Huang Siyu, Wang Yumeng, Hu Zhaohui, Zhao Guanghua, Ma Changwei*, Cao Xueli*. Chicoric acid encapsulated within ferritin inhibits tau phosphorylation by regulating AMPK and GluT1 signaling cascade. Journal of Functional Foods, 2021, 104681.
[10]. Zhang Yuan, Lv Chenyan*, Zhao Guanghua. Ways to enhance the bioavailability of polyphenols in the brain: A journey through the blood-brain barrier. Food Rev. Int., 2021, online.
[11]. Lv Chenyan, Xu Chen, Gan Jing, Jiang Zhenghui, Wang Yumeng, Cao Xueli*. Roles of proteins/enzymes from animal sources in food quality and function. Foods, 2021, 10, 1988.
[12]. 张晨曦,张晓荣,吕晨艳*,赵广华. 超声辅助法制备铁蛋白-虾青素包埋物[J]. 食品科学, 2021, 42(11): 94-101.
[13]. Lv Chenyan, Yin Shuhua, Zhang Xiuqing, Hu Jinwen, Zhang Tuo, Zhao Guanghua*. 16-Mer ferritin-like protein templated gold nanoclusters for bioimaging detection of methylmercury in the brain of living mice. Analytica Chimica Acta, 2020, 117: 149-155.
[14]. Zhang Xiaorong, Zang Jiachen, Chen Hai, Zhou Kai, Zhang Tuo, Lv Chenyan*, Guanghua Zhao. Thermostability of protein nanocage: the effect of natural extra peptide on the exterior surface. RSC Advances, 2019, 9, 24777.
[15]. Zhang Xiaona#, Lv Chenyan#, An Yu, Liu Quanri, Rong Hongguo, Tao Lingwei, Wang Ying, Wang Yushan, Xiao Rong*. Increased Levels of 27‐Hydroxycholesterol Induced by Dietary Cholesterol in Brain Contribute to Learning and Memory Impairment in Rats. Molecular Nutrition and Food Research, 2018, 62,1700531.
[16].一种高危环境下的进食装置(CN113017374B),第一发明人
[17].一种十六聚体铁蛋白-金纳米簇及其制备方法(CN111203546B),第一发明人
[18].一种具有高铁含量的功能啤酒的制备方法(CN113881522B),第一发明人
[19].泡泡红橙(CN307452480S),第一发明人
[20].一种通过分子自组装技术实现非变性蛋白水凝胶的构建方法,第一发明人
实验室简介:
本课题组主要围绕蛋白质化学与营养开展研究,以食源功能性蛋白质为研究对象,探究其在营养组分包埋、递送以及预防慢病方面的作用。欢迎各位硕士、博士研究生加入我们实验室团队!