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Ph. D, Professor, Doctoral Supervisor


Education background

1993-1997 Northeast Agricultural University, PhD

1984-1987 PLA veterinary University, Master

1980-1984 Shanxi Agricultural University, Bachelor

Research interest

Dairy Science and Technology, Dairy processing

1. Dairy processing characteristics and quality evaluation: Study the characteristics of different raw milk and their impact on the quality of related products, the establishment of appropriate quality indicators and evaluation techniques for raw milk of different products, in order to rationally use raw milk, improve product quality, extend shelf life and provide technical support to predict shelf life of product.

2.Application of membrane technology and development of functional milk-based ingredients: Use different types of membranes to separate components of raw milk, skim milk and whey, prepare a variety of functional milk-based ingredients through concentration and drying; study membrane technology in sterilization and concentration process, improve the cheese yield and reduce energy consumption.

3.Fermented dairy products processing technology: Research on processing technology and equipment for cheese and functional fermented dairy products adapted to Chinese. By using advanced membrane technology and enzyme technology, adding special strains, optimized processing technology to develop cheese products.

4.Breeding and application technology to develop functional strains: on t he basis of traditional food microbes, breeding strains (lactic acid bacteria, yeast) with excellent performance and genetic stability through aerospace mutagenesis, ion implantation mutagenesis, molecular biology and other technologies, And study the structure, characteristics, function and mechanism of its enzymes and functional factors (conjugated linoleic acid isomerase, glucose tolerance factor), and establish efficient fermentation, preparation and application technologies.

Selected publications

1.Yang, Y.; Zhu, Y.; Obaroakpo, J. U.; Zhang, S.; Lu, J.; Yang, L.; Ni, D.; Pang, X.; Lv, J., Identification of a novel type I pullulanase from Fervidobacterium nodosum Rt17-B1, with high thermostability and suitable optimal pH. International Journal of Biological Macromolecules 2020, 143, 424-433.

2.Obaroakpo, J. U.; Liu, L.; Zhang, S.; Lu, J.; Liu, L.; Pang, X.; Lv, J., In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt. Food Chemistry 2020, 324.

3.Nassar, K. S.; Lu, J.; Pang, X.; Ragab, E. S.; Yue, Y.; Zhang, S.; Lv, J., Rheological and microstructural properties of rennet gel made from caprine milk treated by HP. Journal of Food Engineering 2020, 267.

4. Ujiroghene, O. J. , Liu, L. , Zhang, S. , Lu, J. , Zhang, C. , & Pang, X. , et al. (2019). Potent α-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria. RSC Advances, 9.

5. Zhang, W., Wang, T., Chen, X., Pang, X., Zhang, S., Obaroakpo, J. U., ... & Lv, J. (2019). Absolute quantification of twelve oligosaccharides in human milk using a targeted mass spectrometry-based approach. Carbohydrate polymers, 219, 328-333.

6. Gebreyowhans, S., Zhang, S., Pang, X., Lu, J., & Lv, J. (2019). Dietary enrichment of milk and dairy products with n-3 fatty acids: A review. International Dairy Journal.

7. Obaroakpo, J. U., Liu, L., Zhang, S., Lu, J., Pang, X., & Lv, J. (2019). α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei. Food chemistry, 299, 124985.

8. Ma, C., Zhang, S., Lu, J., Zhang, C., Pang, X., & Lv, J. (2019). Screening for Cholesterol-Lowering Probiotics from Lactic Acid Bacteria Isolated from Corn Silage Based on Three Hypothesized Pathways. International journal of molecular sciences, 20(9), 2073.

9.Nassar, K. S., Zhang, S., Lu, J., Pang, X., Ragab, E. S., Yue, Y., & Lv, J. (2019). Combined effects of high-pressure treatment and storage temperature on the physicochemical properties of caprine milk. International Dairy Journal, 96, 66-72.

10.Nassar, K. S., Lu, J., Pang, X., Ragab, E. S., Yue, Y., Zhang, S., & Lv, J. (2019). Rheological and microstructural properties of rennet gel made from caprine milk treated by HP. Journal of Food Engineering, 109710.

11.Ujiroghene, O. J., Liu, L., Zhang, S., Lu, J., Zhang, C., Lv, J., ... & Zhang, M. (2019). Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties. LWT, 108592.

12.Ragab, E. S., Lu, J., Pang, X. Y., Nassar, K. S., Yang, B. Y., Zhang, S. W., & Lv, J. P. Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk. Journal of Food Science and Technology, 1-8.

13.Lu, J., Zhang, S., Liu, L., Pang, X., Ma, C., Jiang, S., & Lv, J. (2018). Comparative proteomics analysis of human and ruminant milk serum reveals variation in protection and nutrition. Food chemistry, 261, 274-282.

14.Zhang, R., Pang, X., Lu, J., Liu, L., Zhang, S., & Lv, J. (2018). Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates. Ultrasonics sonochemistry, 47, 10-16.

15.Zhang, W., Lu, J., Zhang, S., Liu, L., Pang, X., & Lv, J. (2018). Development an effective system to expression recombinant protein in E. coli via comparison and optimization of signal peptides: Expression of Pseudomonas fluorescens BJ-10 thermostable lipase as case study. Microbial cell factories, 17(1), 50.

16.Liu, L., Zhang, S. W., Lu, J., Pang, X. Y., & Lv, J. P. (2018). Antidiabetic Effect of High‐Chromium Yeast Against Type 2 Diabetic KK‐Ay Mice. Journal of food science.

17.Zhao, P., Zhang, S., Liu, L., Pang, X., Yang, Y., Lu, J., & Lv, J. (2018). Differences in the Triacylglycerol and Fatty Acid Compositions of Human Colostrum and Mature Milk. Journal of agricultural and food chemistry, 66(17), 4571-4579.

18.Zhang, S., Chen, J., Pang, X., Lu, J., Yue, M., Liu, L., & Lv, J. (2018). Pilot scale production of micellar casein concentrate using stainless steel membrane. International Dairy Journal, 80, 26-34.

19.Pang, X., Zhang, S., Lu, J., Liu, L., Ma, C., Yang, Y., ... & Lv, J. (2017). Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365. Frontiers in microbiology, 8, 1367.

20.Sun, Y., Liu, Z., Li, H., Li, S., Mo, B., & Lv, J. (2017). Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses. International Journal of Food Properties, 20(11), 2594-2607.


Beijing Science and Technology Progress Awards; Science and technology awards of China Federation of Commerce; China Agricultural Science and Technology Award; Shanghai Science and Technology Progress Awards


Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62819421

Fax: +86-10-62815542

Email: lvjp586@vip.sina.com