LU Yuyun 逯与运

Faculty Members

LU Yuyun 逯与运

Senior Research Fellow

Department of Food Science & Technology

Tel: (65) 6601 6398

Fax: (65) 6775 7895

Room: S14-06-09

Email: fstluy@nus.edu.sg

  • Senior Research Fellow, National University of Singapore, Singapore, 2023-Present
  • Research Fellow, National University of Singapore, Singapore, 2017-2023
  • Doctor of Philosophy, National University of Singapore, Singapore, 2014-2017
  • Master of Engineering, Jinan University, Guangzhou, China, 2011-2014
  • Bachelor of Engineering, Jishou University, Jishou, China, 2007-2011
  • Editor of Current Chemistry (Food Chemistry Field), 2022-
  • Associate Editor of Journal of Wine Research, 2022-
  • Section Board Member of Foods (Plant food section), 2022-
  • Guest Editor of Special issue of Frontiers in Nutrition, 2022
  • Guest Editor of Special issue of Foods, 2023
  • Guest Editor of Special issue of Foods, 2021
  • Tropical fruit wines and beverage fermentation
  • Valorisation of food processing side streams
  • Biotechnological processing of fruits and vegetables
  • Dietary bioactive compounds (e.g., phenolics and organosulfur compounds) for human health
  • Foodomics analysis
  1. Liu Y, Lu Y*, & Liu SQ. 2023. Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum. Food Research International, 112733.
  2. Tay JU, Zhou C, Lee HW, Lu Y*, & Huang D. 2023. 3D printing of salmon fillet mimic: Imparting printability via high-pressure homogenization and post-printing texturization via transglutaminase. Food Hydrocolloids, 140, 108564.
  3. Tan X, Li H, Huang W, Ma W, Lu Y*, & Yan R. 2023. Enzymatic acylation improves the stability and bioactivity of lutein: Protective effects of acylated lutein derivatives on L-O2 cells upon H2O2-induced oxidative stress. Food Chemistry, 135393.
  4. Lu Y, Teo JN, Liu SQ. 2022. Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 21(5), 4447-4477. (Cover page).
  5. Lu Y, Zhang M, Huang D. 2022. Dietary organosulfur-containing compounds and their health-promotion mechanisms. Annual Review of Food Science and Technology, 13, 287-313.
  6. Toy JYH#, Lu Y#*, Huang D, Matsumura K, Liu SQ. 2022. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Critical Reviews in Food Science and Nutrition, 62(7), 1890-1911.
  7. Loh LX, Ng D, Toh M, Lu Y*, Liu SQ. 2021. Targeted and nontargeted metabolomics of amino acids and bioactive metabolites in probiotic-fermented unhopped beers using liquid chromatography high-resolution mass spectrometry. Journal of Agricultural and Food Chemistry, 69, 46, 14024-14036 (Cover page).
  8. Liu Y, Lu Y*, Liu SQ. 2021. The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts. Current Research in Food Science, 4, 489-498.
  9. Lu Y, Vos R, Zhang Y, Zhang M, Liu Y, Fu C., Liu SQ, Huang D. 2021. The degradation kinetics and mechanism of moringin in aqueous solution and the cytotoxicity of degraded products. Food Chemistry, 364, 130424.
  10. Liu Y, Seah RH, Rahaman MSA, Lu Y*, Liu SQ. 2021. Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: impacts on non-volatile and volatile components of spent coffee grounds hydrolysates. LWT-Food Science and Technology,
  11. Lee H, Lu Y*, Zhang Y, Fu C, Huang D. 2021. Physicochemical and functional properties of red lentil protein isolates from three different origins at different pH. Food Chemistry, 129749.
  12. Liu Y, Yuan W, Lu Y*, Liu SQ. 2021. Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts. LWT-Food Science and Technology, 138, 110751.
  13. Jiang X, Lu Y*, Liu SQ. 2020, Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii. LWT-Food Science and Technology, 132, 109929.
  14. Lu Y, Wang X, Pu H, Lin Y, Li D, Liu SQ, Huang D. 2020. Moringin and its structural analogues as slow H2S donors: their mechanisms and bioactivity. Journal of Agricultural and Food Chemistry, 68(27), 7235-7245.
  15. Guo J, Yan Y, Wang M, Wu Y, Liu SQ, Chen D, Lu Y*. 2018. Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii, LWT-Food Science and Technology, 97, 617-623.
  16. Lu Y, Putra SD, Liu SQ. 2018. A novel non-dairy functional beverage from durian pulp fermented with selected probiotics and yeast. International Journal of Food Microbiology, 265, 1-8.
  17. Lu Y, Chan LJ, Li X, Liu SQ. 2018. Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on volatile production of mango wine. LWT-Food Science and Technology, 87, 85-92.
  18. Lu Y, Chua JY, Huang D, Lee PR, Liu SQ. 2017. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Food Chemistry, 215, 209-218.
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