李永璐，女，博士。2022年博士毕业于浙江大学，获食品科学工学博士学位，2021年6月至2022年6月以国家公派联合培养博士身份赴新加坡国立大学进行学术交流。主要研究方向为天然产物与功能性食品开发，已发表SCI论文30余篇，其中以第一作者身份发表18篇。担任国际期刊Nutrients和Foods客座编辑。

代表性论文：

[1] Y. Li, X. Zheng* and Q. Chu*, Bio-based nanomaterials for cancer therapy. Nano Today, 2021, 38.

[2] Y. Li, S. Zhou, H. Song, T. Yu, X. Zheng* and Q. Chu*, CaCO₃ nanoparticles incorporated with KAE to enable amplified calcium overload cancer therapy. Biomaterials, 2021, 277.

[3] Y. Li^#, S. Zhou^#, X. Zheng* and Q. Chu*, Apios Americana Medicus: A potential staple food candidate with versatile bioactivities. Trends in Food Science & Technology, 2021, 112. 

[4] Y. Li, Y. Wang, P. Li, Q. Zhou, X. Zheng and Q. Gu*, Caenorhabditis elegans: a nature present for advanced food science. Current Opinion in Food Science, 2023, 49.

[5] Y. Li, X. Yu, L. Deng, S. Zhou, Y. Wang, X. Zheng* and Q. Chu*, Neochlorogenic acid anchors MCU-based calcium overload for cancer therapy. Food & Function, 2021, 12.

[6] Y. Li, P. Li, X. Yu, X. Zheng and Q. Gu*, Exploitation of In Vivo-Emulated In Vitro System in Advanced Food Science. Journal of Agricultural and Food Chemistry, 2023 (封面文章).

研究方向：

[1] 天然产物分离制备

[2] 功能性食品开发

联系方式

地址：浙江省杭州市浙江工商大学食品与生物工程学院204
Email：liyonglu@mail.zjgsu.edu.cn