吕雯雯，女，博士，特聘副研究员

单位：成都大学 食品与生物工程学院

通讯地址：成都市龙泉驿区成洛大道2025号

电子邮箱：lvwenwen@cdu.edu.cn 

教育与工作经历：

2025.08-至今 成都大学食品与生物工程学院-农业部杂粮加工重点实验室，特聘副研究员

2021.09-2025.06 北京工商大学，食品科学与工程，博士

2019.09-2021.06 北京工商大学，食品工程，硕士

2015.09-2019.06 北京工商大学，食品科学与工程，学士

主要科研情况：

主要从事食品功能因子稳态化技术，植物油体运载体系，体外模拟消化，低GI食品，杂粮加工等研究。主持四川省自然科学基金（青年科学基金B类）1项、校企合作项目1项，参与省部级及校企合作项目5项，已在Food Hydrocolloids、Food Chemistry、International Journal of Biological Macromolecules、Food Research International等期刊发表论文10余篇，申请发明专利3项。

主要科研项目：

1. 四川省自然科学基金项目（青年科学基金B类），绿色可控与精准制备的油莎豆油体界面行为与消化控释规律，2026-2027，主持

2. 甘洛黑苦荞产学研合作协议，横向课题，2026-2029，主持

3. 北京市教委-市自然基金委联合资助项目，钙交联大豆油体乳液填充凝胶结构精准设计及其流变机制研究，2023-2025，参与

主要研究论文：

[1] Lv W, Zou, K., Zhang, F., Jia, Y., Alouk, I., Li, X., Chen, W., Sun, B., Wang, Y., Xu, D. Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model. Food Hydrocolloids, 2025, 158, 110563.

[2] Lv W, Zou, K., Alouk, I., Li, X., Chen, W., Miao S, Sun, B., Wang, Y., Xu, D. Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion. International Journal of Biological Macromolecules, 2025, 284, 138052.

[3] Lv W, Song J, Raka RN, Sun J, Shi G, Wu H, Xiao J, Xu D. Effects of food emulsifiers on high fat-diet-induced obesity, intestinal inflammation, changes in bile acid profile, and liver dysfunction. Food Research International, 2023, 173, 113302.

[4] Lv W, Chen W, Tan S, Ba G, Sun C, Feng F, Sun Q, Xu D. Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk. Journal of the Science of Food and Agriculture, 2024, 104(9), 5262-5273.

[5] Lv W, Xu D. Docosahexaenoic acid delivery systems, bioavailability, functionality, and applications: A review. Foods, 2022, 11, 2685.

[6] Lv W, Jiao X, Zhang L, Song J, Wu H, Xiao J. Correlation Between Volatile Oxidation Products and Inflammatory Markers in docosahexaenoic acid: Insights from OPLS-DA and Predictive Modeling. Food Bioscience, 2025, 63, 105756.

[7] Alouk, I., Lv, W., Chen, W., Miao, S., Chen, C., Wang, Y., & Xu, D. Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum. International Journal of Biological Macromolecules, 2025, 285, 138232.

[8] Li, X., Chen, W., Lv, W., Alouk, I., Yuan, Y., Wang, Y., & Xu, D. Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion. Journal of the Science of Food and Agriculture, 2024, 104(15), 9697-9705.

[9] Raka RN, Xiao J, Wu H,  Lv W, Ding Z, Cao Y, Li X, Sun J,  Luan K. Pingyin rose essential oil restores intestinal barrier integrity in DSS-induced mice colitis model. Food Research International, 2023, 164, 112362.

[10] Hao, J, Li, X, Wang, Q, Lv, W, Zhang, W, Xu, D*. Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies. Journal of the American Oil Chemist’s Society, 2022, 99, 635-653.