Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Xiaoling Lu is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof. Lu completed Bachelor of Science degree from Department of Biology Department in Peking University at 1982 and Master Degree from Department of Food Engineering in Tianjin Institute of Light Industry at 1985 and joined Tianjin Institute of Light Industry(the predecessor of Tianjin University of Science & Technology) for the following 32 years working as lecture, associate professor and professor, respectively. She published over 120 scientific papers, and served as a member of editor board for Chinese Food Additives and as a Secretary-General for China Food Additives and Ingredients Association Nutrition Enhancer and Specialty Nutritional Food Professional and Technology Committee Deputy.
Xiaoling Lu has long been engaged in the research on the mechanism and deep processing technology of natural antioxidants functional factors and natural pigments extracted from agricultural products or edible plants using biotechnology, especially on the biological production of anthocyanin , The structural characteristics, functional properties, processing and application characteristics of anthocyanins are systematically studied, and the research and industrialization of key production technologies are emphasized. Through in vitro and in vivo evaluation models of anthocyanin efficacy of nutrition regulating action mechanism, the relevant anthocyanin antioxidants, radiation and regulating blood lipids, regulate blood glucose and improve the role of menopause syndrome structure-activity relationship and regulation Mechanism of research, laid the foundation for the development of healthy food raw materials. Prof Lu is also good at technical research, achievements transformation and related basic research of other natural plant functional ingredients.
 Min Sun, Xiaoling Lu*; Lei Hao, Tao Wu, Huanjiao Zhao, Chao Wang. The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells. Food & nutrition research, 2015, 59: 27830.
 Min Sun, Xiaoling Lu* and Lei Hao. Research article blueberry anthocyanin promotes the growth of human retinal pigment epithelial cells. Advance Journal of Food Science and Technology，2016，12(1): 8-14.
 Xiaoling Lu*, MinSun, Lei Hao, Tao Wu, Huanjiao Zhao and Chao Wang. Research article purple sweet potato anthocyanin inhibits the proliferation of human retinal pigment epithelial cell by blocking cell cycle and inducing apoptosis. Advance Journal of Food Science and Technology, 2016, 11(8): 561-569.
 Hao Lei, Lu Xiaoling *, Sun Min, Li Kai, Shen Lingmin and Wu Tao. Protective effects of L-arabinose in high-carbohydrate, high-fat diet-induced metabolic syndrome in rats. Food & Nutrition Research, 2015, 59: 28886.
 Xiaoling Lu*, Yanhua Zhou, Tao Wu and Lei Hao. Ameliorative effect of black rice anthocyanin on senescent mice induced by D-galactose. Food Function, 2014, 5 (11), 2892–2897.
 Xiaoling Lu*，Lei Hao，Fang Wang，Chen Huang，Shuwei Wu. Molecular cloning and overexpression of the tyrosine aminotransferase (TAT) gene leads to increase an rosmarinic acid yield in Perilla frutescens. Plant Cell, Tissue and Organ Culture (PCTOC): Journal of Plant Biotechnology，2013, 115（1）, 69-83.
 Xiaoling Lu*; Yuping Wang; Zesheng Zhang. Radioprotective activity of betalains from red beets in mice exposed to gamma-irradiation. European Journal of Pharmacology, 2009, 615, 223–227.
 Jicheng Ding, Xiaoling Lu *. Adjust the reaction conditions of enzyme catalysis to product fructooligosaccharides containing different components proportions. Advanced Materials Research, 2011, 343-344, 403-411.
 Zefang Chen, Xiaoling Lu*. Response surface methodology for optimization of the extraction technology of pigment from black rice. Advanced Materials Research, 2011, 393-395, 930-934.
 Xiaoling Lu* ; Hualing Sun, Zheyuan Ji. Acylation of anthocyanins from black rice and their stability properties. Advanced Materials Research, 2011, 204-210, 750-754.
 "Food Biochemistry", chief editor, China Light Industry Press, February 2009 first edition.
 "Food Additives", associate editor, China Light Industry Press, September 2009 first edition.
 "Food Technology Experimental Technology", Editor, Chemical Industry Press, August 2009 first edition.
Honors & Awards
ü2003 August, "Milk beer industrial production technology", Tianjin Science and Technology Progress Award ,Third prize (ranking 2nd).
ü2010 January, "Hawthorn active substances in the extraction of research and development", Tianjin Science and Technology Progress Award ,Third prize (ranking 3rd).
ØBiochemistry for undergraduate students
ØAdvanced Biochemistryfor graduate students
ØFunctional food for graduate students
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