尹丽卿，中共党员，工学博士，讲师，研究生导师。主要从事森林食物加工及副产物综合利用、农产品功能因子挖掘及益生机制研究、益生菌发酵等方面的研究工作。近五年来发表SCI论文20余篇，主持国家级和校级项目各1项，参与国家级、省部级等其它项目5项。担任Antioxidants、FoodandMedicine Homology等期刊青年编委，Industrial Crops and Products、FoodandBioprocess Technology、International Journal of Gastronomy & Food Science、Phytomedicine Plus等期刊审稿人。
（1）农产品功能因子挖掘及益生机制研究；
（2）益生菌新资源挖掘及利用；
（3）森林食物资源研究与开发。
2022.03-至今，WilliamHill中文，讲师
2016.09-2021.09，南京农业大学，食品科学与工程，博士
2013.09-2016.06，内蒙古农业大学，食品科学与工程，硕士
2009.09-2013.06，内蒙古农业大学，食品科学与工程，学士
[1]Yunyi Jin, Yancao Zhao, Fidelis Azi, Wenjing Xue, Jiyu Cheng, Jiacheng Qian, Xinyi Tang, Dongchao Xie, Jian Zheng, Peng Jin*, &Liqing Yin*.Characterization of soluble dietary fiber from R. oligosporus-fermented sweetpotato residues and its effects on the quality attributes of noodles [J].LWT-Food Science and Technology,2025, 232: 118436.
[2]Liqing Yin*, Fidelis Azi, Xiudong Xia, Yunyi Jin, Xinghua Lu, Jiyu Cheng, Yuge Guan, Junfeng Cheng, Guoquan Lu, & Linjiang Pang*. Microbiome-metabolomics-based insight into the protective effects of dietary fiber from sweetpotato residues on the high-fat diet-induced intestinal integrity damage [J].International Journal of Biological Macromolecules, 2024, 275: 133620.
[3]Liqing Yin,Zhihao Liu (co-first author), Xinghua Lu, Jiyu Cheng, Guoquan Lu, Jian Sun, Hongbin Yang, Yuge Guan, & Linjiang Pang*. Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus[J].LWT-Food Science and Technology, 2023, 174: 114401.
[4]Liqing Yin, Yongzhu Zhang (co-first author), Fidelis Azi, Jianzhong Zhou, Xiaoli Liu, Yiqiang Dai, Zhe Wang, Mingsheng Dong*, & Xiudong Xia*. Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa[J].Food Control, 2022, 133: 108629.
[5]Liqing Yin, Yongzhu Zhang, Lixia Wang, Han Wu, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaoli Liu, Mingsheng Dong*, & Xiudong Xia*. Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells [J].European Journal of Nutrition, 2022, 61: 779-792.
[6]Liqing Yin, Yongzhu Zhang (co-first author), Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong*, & Xiudong Xia*. Soybean whey bio-processed using Weissella hellenica D1501 protects neuronal PC12 cells against oxidative damage [J].Frontiers in Nutrition, 2022, 9: 833555.
[7]Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaoli Liu, Mingsheng Dong*, & Xiudong Xia*. Neuroprotective potency of tofu bio-processed using Actinomucor elegansagainst hypoxic injury induced by cobalt chloride in PC12 cells [J].Molecules, 2021, 26: 2983.
[8]Liqing Yin, Yongzhu Zhang, Han Wu, Zhe Wang, Yiqiang Dai, Jianzhong Zhou, Xiaoli Liu, Mingsheng Dong*, & Xiudong Xia*. Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans[J].LWT-Food Science and Technology, 2020, 133: 110087.
[9]尹丽卿,杨晶,苏琳,刘树军,靳烨*.不同月龄巴寒F2羊和小尾寒羊肌肉中脂肪酸组成的比较.中国食品学报, 2017, 17: 278-285.
[10]尹丽卿,杨晶,苏琳,刘树军,靳烨*.不同月龄巴寒F2羊和小尾寒羊肌肉中共轭亚油酸含量比较.中国食品学报,2017, 17: 281-287.
[11]尹丽卿,苏琳,靳烨*.肌纤维特性与鱼肉品质的关系及其调控技术的研究进展.食品工业, 2015, 36: 231-234.
（1）一种具有解毒功能红茶菌发酵蓝莓酵素的制备方法（CN201910546378.4）
（2）一种富含乳酸菌活性多糖复合果蔬汁的生物加工方法（CN201910546377.X）
（3）一种红茶菌豆腐及其生产方法（CN201910546380.1）
（1）2023年国家级大学生创新创业训练计划项目，第一指导教师；
（2）2024年浙江省大学生科技创新计划（新苗人才计划），第一指导教师；
（3）2024WilliamHill中文学生科研训练项目，第一指导教师；
（4）第十届全国大学生生命科学竞赛（科学探究类）三等奖，第一指导老师；
（5）浙江省第十七届大学生生命科学竞赛（科学探究类）三等奖，第一指导老师；
（6）WilliamHill中文第十八届“东湖杯”大学生课外学术科技作品竞赛三等奖（第一指导教师）
（7）WilliamHill中文第九届传统食品创新大赛三等奖（第一指导教师）。
邮箱：ylqing@zafu.edu.cn
