赵丽丽，女，1987年生，博士，讲师。
一、学习情况
2019.07-今西北农业大学食品科学与工程学院讲师
2015.09-2019.07中国农业大学农产品加工及贮藏工程工学博士
2011.09-2014.06中国农业科学院农产品加工研究所食品科学工学硕士
2007.09-2011.06 山西农业大学食品质量与安全本科
二、研究方向
主要从事乳品科学与营养研究。主要包括蛋白质组学和脂质组学技术探究乳脂肪球膜组成及功能活性；乳脂肪球膜与脂肪消化吸收相关性；不同品种乳的理化加工特性及乳制品系列产品开发。
三、主要研究成果
(1) ZhaoLili, FengRan,&MaoXue-ying*. (2020). Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt.Food science&nutrition, 96, 331-342.
(2) Zhao Lili, Du Min, &MaoXue-ying*. (2019). Change in interfacial properties of milk fat globules by homogenization and thermal processingplays a key role in their in vitro gastrointestinal digestion. Food Hydrocolloids, 96, 331-342.
(3)Zhao Lili, Du Min, Gao Jing, Zhan Bi-yuan., & MaoXue-ying*. (2019). Label-free quantitative proteomic analysis of milk fat globule membrane proteins of yak and cow and identification of proteins associated with glucose and lipid metabolism. Food Chemistry, 275, 59-68.
(4)Zhao Lili, Zhang Shu-Wen., UlukoHanki., LiuLu, LuJing., Xue Hai-xiao&Lv Jia-ping*. (2014). Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk. Food chemistry, 165, 167-174.
(5)Zhao Lili, Wang Xing-lu, Liu Ze-peng, Ren Fa-zhen, &MaoXue-ying*. (2018). Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. LWT-Food Science and Technology, 88, 35-42.
(6) Zhao Lili, Feng Ran, Ren Fa-zhen, &MaoXue-ying*. (2018). Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT-Food Science and Technology, 98, 9-17.
(7) Zhao Lili, Wang Xin-lu, Tian Qian, &MaoXue-ying*. (2016). Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt. Journal of dairy science, 99(10), 7768-7775.
(8) 赵丽丽, 张书文, 刘鹭, 芦晶, 薛海晓,李红娟, 吕加平*. (2015). 钙磷盐含量及pH对山羊乳酶凝胶特性的影响. 中国食品学报, 15(9), 61-68.
四、联系方式
通讯地址：陕西杨凌西农路22号西北农林科技大学食品学院
邮编：712100
Email: lili.zhao@nwsuaf.edu.cn