Dr. Lv Ying is an Assistant Professor of Food Science and Engineering at Beijing University of Agriculture (BUA). Lv Ying education & experience in Master degree, College of Food Science and Nutritional Engineering, China Agricultural University, Chinese Institute of Food and Fermentation, Ph.D. College of Food Science and Nutritional Engineering, China Agricultural University and Department of Food Science, Cornell University. College of Food Science and Engineering, Beijing Agriculture University. Lv Ying research interest includes Processing of soy protein and its related products; The binding mechanism of soybean peptides and calcium; Deep processing of walnuts; The antioxidant mechanism of walnut peptides; The interaction between walnut peptides and iron; The behavioral studies of soy protein or milk protein and pesticides. Primary Teaching Areas include Bean Product Processing Technology, Food Material, and International Food Culture. Lv Ying is amember of Beijing Food Society. Principal investigator: The Beijing Municipal Education Commission Project; The "12th Five-Year" key technologies of the rural areas of National Science and Technology Program; Beijing Agricultural University fund; Co-principal investigator: The National Natural science Foundation of China; The 11th Five-Year national Key Technology Program; The doctoral fund; The Beijing Municipal science and Technology Commission Project; Published 15 papers, including 6 SCI articles. Honoured with The first prize for outstanding scientific papers of the 11th Youth of the Beijing Association for Science.

Processing of soy protein and its related products; The binding mechanism of soybean peptides and calcium; Deep processing of walnuts; The antioxidant mechanism of walnut peptides; The interaction between walnut peptides and iron; The behavioral studies of soy protein or milk protein and pesticides.