基本情况：
卢露，江南大学食品科学与工程专业博士，中南林业科技大学食品科学与工程学院讲师，硕士生导师，稻谷及副产物深加工国家工程研究中心秘书。湖湘青年英才项目支持人选，中国粮油学会食品分会委员，陈克明食品博士后科研工作站首批入站博士后。主要研究领域：米面制主食品质调控、植物蛋白结构与功能特性研究。主持湖南省青年人才计划项目、中南林业科技大学高层次人才引进项目，参与多项国家自然基金项目及国家重点研发项目，以第一/通讯作者发表论文10余篇，授权发明专利2项，主讲《食品机械与设备》等课程。
以第一/通讯作者发表的论文：
1. Lu Lu*, Zhu Ke-Xue*. Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles, Food Hydrocolloids, 2023, 136(3): 108253
2. Xie Le, Zhou Wei-Hua, Zhao Liang-zhong, Peng Jing, Zhou Xiao-jie, Xin Qian, Lu Lu*. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties, International Journal of Biological Macromolecules, 2023, 237(3): 124105.
3. Lu Lu, Zhu Ke-Xue*, Yang Zhen, Guo Xiao-Na, Xing Jun-Jie. Metabolomics analysis of freeze–thaw tolerance enhancement mechanism of ε-poly-L-lysine on industrial yeast, Food Chemistry, 2022, 382(7): 132315.
4. Peng Jing, Lu Lu, Zhu Ke-Xue, Guo Xiao-Na, Chen Yuan, Zhou Hui-Ming*. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten. Food Chemistry, 2022, 376(3), 131934.
5. Lu Lu, Yang Zhen, Guo Xiao-Na, Xing Jun-Jie, Zhu Ke-Xue*. Effect of NaHCO3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure, Food Chemistry, 2021, 358(10): 129869.
6. Lu Lu, Yang Zhen, Guo Xiao-Na, Xing Jun-Jie, Zhu Ke-Xue*. Thermal-aggregation behavior of gluten in frozen dough induced by epsilon-poly-L-lysine treated yeast, Food Chemistry, 2021, 359(10): 129985.
7. Lu Lu, Xing Jun-Jie, Yang Zhen, Guo Xiao-Na, Zhu Ke-Xue*. Influence of ε-poly-L-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough. Food Chemistry, 2020, 343(5), 128440.
8. Lu Lu, Xing Jun-Jie, Guo Xiao-Na, Sun Xiao-Hong, Zhu Ke-Xue*. Enhancing the freezing-thawing tolerance of frozen dough using epsilon-poly-L-lysine treated yeast, Food Bioscience, 2020, 37(1): 100699.
9. 朱科学, 卢露, 郭晓娜, 邢俊杰, 彭伟. 一种温和胁迫处理酵母改良冷冻面团及其产品品质的方法, 2023-3-28, 中国, CN 110720486 B
10. 吴卫国, 卢露, 廖卢艳, 王巨涛. 一种利用乳杆菌和酵母菌混合发酵消减大米中重金属镉的方法, 2015-4-8, 中国, CN201510013484.8
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