个人简历

教育经历：

2010.9-2014.6 东北农业大学，学士学位

2014.9-2017.6 东北农业大学，硕士学位

2017.9-2021.6 中国农业大学，博士学位

工作经历：

2021.9至今 yd12399云顶集团 讲师

主讲课程

《现代食品分析》、《食品工艺学概论（双语）》

主要研究领域

食品加工风味形成及调控技术

植物源食品加工技术与资源综合利用

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限10项）：

1.[国家级],[32202214],[内源酶介导豌豆浆LA/ALA磷脂形成C6/C9醛/醇异味的分子机制],[2023.1-2025.12],[项目在研],[主持]

2.[省部级],[2022DB021],[特色林果VFD产品品质提升及节能降耗关键技术集成与应用],[2022.1-2024.12],[项目在研],[参与]

发表的代表性论文（限10篇）：

1. Xiaoying Xiong, Wendong Wang, Shuang Bi*, Ye Liu*. Application of Legumes in Plant-Based Milk Alternatives: A Review of Limitations and Solutions. Critical Reviews in Food Science and Nutrition, 2024: 1-17.

2. Fan Yang, Rui Cao, Anzhen Fu, Ye Liu*, Shuang Bi*. Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques. Food & Function, 2024, 13(15), 7081-7092.

3. Fan Yang, Hongyan Meng, Anzhen Fu, Ye Liu*, Shuang Bi*. Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship. Food Chemistry, 2024, (455), 139919.

4. Lichang Yan, Ying Xu, Fan Yang, Chunhe Shi, Ye Liu*, Shuang Bi*. Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference. Food Chemistry, 2024, (445), 138696.

5. Shuang Bi, Xin Pan, Wentao Zhang, Zhuo Ma, Fei Lao, Qun Shen, Jihong Wu*. Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds. Food Chemistry, 2022, (389): 133044.

6. Shuang Bi, Fei Lao, Xin Pan, Qun Shen, Ye Liu*, Jihong Wu*. Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release. Food Chemistry, 2022, (380): 132203.

代表性的专利（限10篇）：

代表性的奖励（限10篇）：