骆莹，女，汉族，工学博士，师资博士后，2016年毕业于西北农林科技大学食品学院，获工学博士学位。目前，主要从事农产品中真菌毒素控制研究、功能食品的研究与开发技术。
目前主要承担本科生《食品毒理学》、《人体生理学》的教学工作。现主持中国博士后科学基金面上项目，中央高校基金项目。
科研成果：
（1）YingLuo,ZhengkunZhou,Tianli Yue*. (2017).Synthesis and characterization of low-toxic chitosan-coated Fe₃O₄particles for patulin adsorption in a juice-like aqueous model system.Food Chemistry, 221: 317-323.
（2）YingLuo,ZhaoLi,Yahong Yuan, Tianli Yue*.(2016). Bioadsorption of patulin from kiwi fruit juice onto a superior magnetic chitosan.Journal of Alloys and Compounds, 667, 101-108.
（3） YingLuo,Zhouli Wang, Yahong Yuan,ZhengkunZhou, Tianli Yue*.(2015). Patulin adsorption of a superior microorganism strain with low flavor-affection of kiwi fruit juice.World Mycotoxin Journal, 9(2), 195-203.
（4） YingLuo,JianguoWang, Bin Liu, Zhouli Wang,Yahong Yuan, Tianli Yue*.(2015). Effect of yeast cell morphology, cell wall physical structure and chemical composition on patulin adsorption.Plos One, 10 (8).
（5）Yahong Yuan,XiaoyuanWang,ShaimaaHatab,Zhouli Wang, YuanWang,YingLuo,Tianli Yue*.(2014). Patulinreduction inapplejuice byinactivatedAlicyclobacillus spp..Letters in Applied Microbiology,59(6),604-609.
（6）Tianli Yue*, Caixia Guo, Yahong Yuan, Zhouli Wang,Ying Luo, Ling Wang. (2013). Adsorptive removal of patulin from apple juice using Ca-alginate-activated carbon beads.Journal of Food Science, 78(10), 1629-1635.

上一篇：韦露莎
下一篇：宋树杰