faculty
Work Food Innovation Center (FIC) 1901 N 21st St rm 249
Lincoln NE 68588-6205
US
Dr. Lu joined the Food Science and Technology Department as Assistant Professor of Practive at UNL in Oct 2016. She is heavily involved in the "3+1" program established between UNL and Northwest A&F University in China. She received her PhD degree from the Department of Food Science and Technology under the supervision of Dr. Richard E Goodman at University of Nebraska-Lincoln in August 2016. Her doctoral research focused on the allergencity assessment of genetically engineered (GE) soybeans, the evaluation of food processing on shellfish allergens, and the cross-reactive allergy between crustacean and molluscan shellfish. She completed her Master degree in the field of Food Science at Jiangnan University, China. She held a Bachelor degree in the major of Food Quality and Safety at Jiangnan University.

icon-academic-capEducation

  • Ph D, University of Nebraska-Lincoln, 2016
  • MS, Jiangnan University, 2011
  • BS, Jiangnan University, 2008

icon-chat-userCourses

  • FDST 205, Food Composition and Analysis, Spring 2017

icon-documentPublications and Other Intellectual Contributions

  • Combining 2-DE immunoblots and mass spectrometry to identify putative soybean (Glycine max) allergens, Combining 2-DE immunoblots and mass spectrometry to identify putative soybean (Glycine max) allergens, April (2nd Quarter/Spring) 2018
  • A comparative study of human IgE binding to proteins of a genetically modified (GM) soybean and six non-GM soybeans grown in multiple locations , A comparative study of human IgE binding to proteins of a genetically modified (GM) soybean and six non-GM soybeans grown in multiple locations , January (1st Quarter/Winter) 2018
  • Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris., Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris., January (1st Quarter/Winter) 2018
  • Bioinformatics analysis to assess potential risks of allergenicity and toxicity of HRAP and PFLP proteins in genetically modified bananas resistant to Xanthomonas wilt disease., Bioinformatics analysis to assess potential risks of allergenicity and toxicity of HRAP and PFLP proteins in genetically modified bananas resistant to Xanthomonas wilt disease., November 2017
  • High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities, High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities, March 2018
  • High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study, High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study, March 2018
  • Extraction, identification, and quantification of antioxidant phenolics from hazelnut ( Corylus avellana L.) shells, Extraction, identification, and quantification of antioxidant phenolics from hazelnut ( Corylus avellana L.) shells, September 2017
  • Valorization of Hazelnut Shells into Natural Antioxidants by Ultrasound-Assisted Extraction: Process Optimization and Phenolic Composition Identification, Valorization of Hazelnut Shells into Natural Antioxidants by Ultrasound-Assisted Extraction: Process Optimization and Phenolic Composition Identification, April (2nd Quarter/Spring) 2018
  • Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro-simulated gastrointestinal digestion, Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro-simulated gastrointestinal digestion, April (2nd Quarter/Spring) 2018
  • Antioxidant capacity and major phenolic compounds of spices commonly consumed in China, Food Research International, March 2011

icon-business-chartResearch & Grants

  • High Pressure Processed Aronia, Ne Dept Agriculture, September 2017

icon-keynotePresentations

  • Cross-reactive allergy and allergen between shrimp and scallop, IFT, Chicago, IL
  • Effect of high pressure processing on enzyme activity and related antioxidant attributes of aronia berry puree, Boston, MA
  • Allergenicity evaluation of GM crops, Northwest Agricultural Forestry University, Yangling, Shaanxi, China
  • High Pressure Processing Technique and Its Application for Shelf Life Extension of Aronia Berry Purée, American Society of Agricultural and Biological Engineers (ASABE) , Spokane, Washington

icon-bookmark-starAwards & Honors

  • Outstanding Reviewer, Food Chemistry, 2017
  • Outstanding Reviewer, Industrial Crops & Products, 2018
  • Outstanding Reviewer, International Journal of Biological Macromolecules, 2017
  • Congress Scholarship, European Academy of Allergy and Clinical Immunology & World Allergy Organization (EAACI) , 2013
  • David H. & Anne E. Larrick Memorial Travel Award, University of Nebraska-Lincoln, 2013
  • Will Forbes Travel Award, University of Nebraska-Lincoln, 2013

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