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姓名：姚云平

性别：女

学历：博士研究生

职称：副教授

工作单位：天津科技大学食品科学与工程学院

教育情况：

2012.09-2016.12 江南大学食品学院，博士

2009.09-2012.03 天津科技大学食品工程与生物技术学院，硕士

2005.09-2008.06 山西农业大学食品科学与工程学院，本科

工作经历：

1. 2021.11 -今食品科学与工程学院副教授

2. 2017.03 -2021.10 食品科学与工程学院讲师

所受奖项：

天津市高校青年后备人才，天津市优秀科技特派员，优秀博士后

主要研究方向：

1. 功能性油脂开发利用

2. 食品专用油脂开发利用

3. 脂质氧化

4. 疏水性功能因子靶向递送

代表性著作：

1. Cong Ding, Lu Wang, Yunping Yao*, Changmo Li*. Mechanism of the initial oxidation of monounsaturated fatty acids. Food Chemistry, 2022, 392: 133298.

2. Wentao Liu, Yunping Yao*, Changmo Li*. Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products. Food Chemistry, 2022, 370: 131002.

3. Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Changmo Li*, Xingguo Wang*, Shuo Wang. Effects of human, caprine, and bovine milk fat globules on microbiota adhesion and gut microecology. Journal of Agricultural and Food Chemistry, 2021, 69(34): 9778-9787.

4. Xinyun Zhou, Hadiatullah Hadiatullah, Ting Guo, Yunping Yao*, Changmo Li, Xingguo Wang*. Dairy processing affects the gut digestion and microecology by changing the structure and composition of milk fat globules. Journal of Agricultural and Food Chemistry, 2021, 69(35): 10194-10205.

5. Wentao Liu, Dan Liu, Yunping Yao*, Changmo Li*. Effects of low-melting-point fractions of cocoa butter on rice bran wax-corn oil mixtures: thermal, crystallization and rheological properties. Journal of Oleo Science, 2021, 70(4): 491-502.

6. Yunping Yao, Hang Zhou, Wentao Liu, Changmo Li*, Shuo Wang. The effect of cooling rate on the microstructure and macroscopic properties of rice bran wax oleogels. Journal of Oleo Science, 2021, 70(1): 135-143.

7. Yunping Yao, Di Zhang, Ruiting Li, Hang Zhou, Wentao Liu, Changmo Li*, Shuo Wang. Zeaxanthin in soybean oil: impact of oxidative stability, degradation pattern and product analysis. Journal of Agricultural and Food Chemistry, 2020, 68(17): 4981-4990.

8. Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Jian Zhang, Guozhong Zhao*. Determination of microbial diversities and aroma characteristics of Beitang shrimp paste. Food Chemistry. 2020, 344: 128695.

9. Yunping Yao, Wentao Liu, Di Zhang, Ruiting Li, Hang Zhou, Changmo Li*, Shuo Wang. Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter. LWT-Food Science and Technology, 2020, 129: 109490.

10. Yunping Yao, Ruizhi Cao, Wentao Liu, Hang Zhou, Changmo Li*, Shuo Wang. Molecular reaction mechanism for the formation of 3-chloropropanediol esters in oils and fats. Journal of Agricultural and Food Chemistry, 2019, 67(9): 2700-2708.

著作及教材编写：

人乳脂及人乳替代脂. 科学出版社，2018.06. 参编

授权专利：

1.一种提取牛乳脂肪球的方法及其制得的产品，CN112062809B

2.一种快速评价不同乳脂肪球中脂质组成的方法，CN106290297B