吕瑞玲，博士，主要研究方向为食品新型加工技术、食品微生物检测与控制，博士毕业于浙江大学，期间曾赴加拿大不列颠哥伦比亚大学（UBC）访学1年。现任Applied Sciences客座编委，Food Research International, Applied Microbiology and Biotechnology等国际期刊审稿人，国际食品工程学会（SOFE）会员，国际食品保护协会（IAFP）会员。在国内外学术会议作学术报告5次，墙报展示5次，获最佳口头报告奖1。近5年在LWT-Food Science and Technology, Ultrasonics sonochemistry, Food Control等知名期刊发表SCI论文40余篇，其中第一/通讯作者19篇；主持国家自然科学基金、国家重点研发子课题、宁波市自然科学基金等项目课题7项；参与编写英文专著2本，教材1本；申请国家发明专利8项，授权4项。

科研情况

1. 项目研究

1) 国家自然科学基金青年科学基金项目，2023.01-2025.12，主持

2) 国家重点研发计划子课题，2023.11-2027.12，主持

3) 宁波市重大科技任务攻关课题，2022.10-2025.09，主持

4) 宁波市自然科学基金，2022.09-2024.08，主持

5) 浙江省“尖兵”研发攻关计划项目子任务，2022.01-2024.12，主持

6) 宁波市重大科技任务攻关课题，2022.07-2025.06，主持

2.论文、著作

1) Chen, Y. et al. Proteomic Analysis Reveal Differential Protein Expressions of Bacillus cereus Spore Under Electrolyzed Water Treatment. Journal of Food Safety 45, 10.1111/jfs.70010 (2025).

2) Hu, X. et al. Characterization of the Bacillus cereus spore killed by plasma-activated water (PAW). Food Research International 196, 10.1016/j.foodres.2024.115058 (2024).

3) Lv, R. L. et al. Green fabrication of hierarchical pore starch with controllable pore size and shape based on different amylose-amylopectin ratios. Carbohydrate Polymers 346, 10.1016/j.carbpol.2024.122594 (2024).

4) Jia, Z. X. et al. Optimization of Vacuum Freeze-Drying Process and Quality Evaluation of Stropharia rugosoannulata. Applied Sciences-Basel 14, 10.3390/app142210158 (2024).

5) Qi, Y. J., Hu, X., Chen, Y., Lv, R. L. & Ding, T. Inactivation effect and mechanism of ultrasound combined with ultraviolet treatment on Bacillus cereus spores. Journal of Agriculture and Food Research 18, 10.1016/j.jafr.2024.101382 (2024).

6) Qi, Y. J. et al. Transcriptomic analysis of biofilm formation by Bacillus cereus under different carbon source conditions. Food Quality and Safety 8, 10.1093/fqsafe/fyad038 (2024).

7) Hu, X., Feng, J. S., Ding, T. & Lv, R. L. Correlation analysis of reactive oxygen and nitrogen species (RONS) components in plasma activated water (PAW) and its inactivation of Bacillus cereus endospore. Journal of Water Process Engineering 56, 10.1016/j.jwpe.2023.104332 (2023).

8) Yang, X. L. et al. Antibacterial activity and mechanisms of a-terpineol against foodborne pathogenic bacteria. Applied Microbiology Biotechnology 107, 6641-6653, 10.1007/s00253-023-12737-4 (2023).

9) Zhou, J. W. et al. The effect of carbon source and temperature on the formation and growth of Bacillus licheniformis and Bacillus cereus biofilms. LWT-Food Science and Technology 186, 10.1016/j.lwt.2023.115239 (2023).

10) Jia, Z. X., Zhou, J. W., Han, J. Z., Liu, D. H. & Lv, R. L. Proteomics-based analysis of the stress response of Bacillus cereus spores under ultrasound and electrolyzed water treatment. Ultrasonics. Sonochemistry. 98, 10.1016/j.ultsonch.2023.106523 (2023).

11) Lv, R. L. et al. Proteomic response and molecular regulatory mechanisms of Bacillus cereus spores under ultrasound treatment. Ultrasonics. Sonochemistry. 78, 10.1016/j.ultsonch.2021.105732 (2021).

12) Lv, R. L., Liu, D. H. & Zhou, J. W. Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms. Current Opinion in Food Science 42, 31-36, 10.1016/j.cofs.2020.12.014 (2021).

13) Lv, R. L. et al. Hurdle enhancement of acidic electrolyzed water antimicrobial efficacy on Bacillus cereus spores using ultrasonication. Applied. Microbiology Biotechnology 104, 4505-4513, 10.1007/s00253-020-10393-6 (2020).

14) Lv, R. L. et al. Detection and Quantification of Viable but Non-culturable Campylobacter jejuni. Frontiers in Microbiology 10, 10.3389/fmicb.2019.02920 (2020).

15) Lv, R. L. et al. Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Applied Microbiology Biotechnology 103, 2329-2338, 10.1007/s00253-018-9559-3 (2019).

16) Lv, R. L. et al. A hurdle approach of acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus. Journal of Food Processing and Preservation 43, 10.1111/jfpp.14148 (2019).

17) Lv, R. L. et al. Ultrasound: Enhance the detachment of exosporium and decrease the hydrophobicity of Bacillus cereus spores. LWT-Food Science and Technology 116, 10.1016/j.lwt.2019.108473 (2019).

18) Lv, R. L. et al. Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment. Journal of Food Safety 39, 10.1111/jfs.12581 (2019).

19) Lv, R. L. et al. Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components. Food Control 89, 308-313, 10.1016/j.foodcont.2018.01.029 (2018).