Yunping Zhu

Contact Details

Email: zhuyp@th.btbu.edu.cn

Office: Room 305, Building 8 in east campus, Fucheng Road, Haidian District, Beijing

Position

Oct.2018---present: Professor, College of Food Science of Beijing Technologyand Business University.

Oct.2013---Oct.2018: Associate professor, College of Food Science of Beijing Technologyand Business University.

Mar.2010---Oct.2013: Lecturer, College of Food Science of Beijing Technology andBusiness University.

Education Background

Sep.2005---Jan.2009: PhD candidate, College of Food Science and Nutritional Engineering, China Agricultural University.

Oct.2007---Oct.2008:Trainee,Japan National Research Center for Agricultural Science (JIRCAS), Japan

Sep.2002---Jul.2005: Graduate student, College of Food Science and Nutritional Engineering, China Agricultural University.

Sep.1998---Jul.2002: Undergraduate, College of Food Science and Nutritional Engineering, China Agricultural University.

Research Field/Interests

We are interested identifying thefunctional microbiology from Chinese traditional fermented food and identifying the functional compounds from the microbiology. We also interested in enzyme technology, especially the enzymatic saccharification of hemi-cellulose, and the application of enzymes in the food processing.

Research Grants

This research was financially supported by the Program forthe National Natural Science Foundation of China (No. 31571872, 31771960) and supported by the National Key R&D Program ofChina (2016YFD04005002)

Publications

1. Zhu Yunping, Li Fang, Wang yu, Li Jinlong, Tengchao, Li Xiuting*. Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten.Journal of food science and technology , 2019,56（1）,340-349.

2. Zhu Yunping, Yang Li, Zhang Chengnan, TianYulian, Zhang Feifei, Li Xiuting*. Structural and functional analyses of three purified polysaccharidesisolated from Chinese Huaishan-yams. International Journal of Biological Macromolecules, 2018,120:693-701.

3. Zhu Yunping, Zhang Feifei, Zhang Chengnan, Yangli, Fan Guangshen, XuYouqiang, Sun Baoguo, Li Xiuting*. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. Scientific reports, 2018,8:1-10.

4. Zhu Yunping, Wang Yu, Li Jinlong, Li Fang, Teng Chao, Li Xiuting*. Effects of water-extractable arabinoxylan on physicochemical properties and structure of wheat gluten by thermal treatment[J]. Journal of Agricultural and Food Chemistry, 2017,65:4728-4735.

5. Zhu Yunping, JiaHuiyong, Xi Menglu, Li Jinlong, Yang li, Li Xiuting*. Characterization of a naringinase from Aspergillusoryzae 11250 and its application in the debitterization of orange juice[J]. Process Biochemistry, 2017, 62: 114-121.

6. Zhu Yunping, JiaHuiyong, Xi Menglu, XuLiya, Wu Shaoming, Li Xiuting*. Purification and characterization of a naringinase from a newly isolated strain of Bacillus amyloliquefaciens 11568 suitable for the transformation of flavonoids[J]. Food Chemistry, 2017, 214: 39-46.

Teaching Interests

Food Microbiology, Physical Properties of Foods, Functional Foods