个人简介

2019年毕业于陕西科技大学，获食品科学与工程专业学士学位；

2022年毕业于陕西师范大学，获食品工程专业硕士学位；

2026年毕业于西北农林科技大学，获食品科学与工程专业博士学位。

以第一作者身份在国内、外刊物上发表论文8余篇。授权发明专利2项。

主要研究领域

乳酸菌发酵、乳品科学与风味、食品加工

代表性成果

●代表论文：

1.Zhezhe Yu, Wangqi Jia, Zhouyu Zhou, Miao Cheng, A. Aini, Jiaqi Gao, Xin Lü. Comparative analysis of goat milk flavor during different lactation and its interactions with fatty acids and nutrients. Journal of Dairy Science, 2026.（中科院一区）

2.Zhezhe Yu, Meiqin Wang, Jinqi Rong, Jingyi Ma, Beisenbayeva Kamila, Jiaqi Guo, Mohamedelfatieh Ismael, Xin Lü*. Effects of kiwifruit addition on the physicochemical properties and volatile flavor compounds of fermented goat milk by different strains. Journal of Dairy Science, 2025. https://doi.org/10.3168/jds.2025-26897.（中科院一区）

3.Zhezhe Yu, Haoyue Han, Marat Muratkhan, Hu Ma, Fangfang Yue*, Xin Lü* Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk. International Journal of Food Microbiology, 2024, 423: 110832. https://doi.org/10.1016/j.ijfoodmicro.2024.110832.（中科院一区）

4.Zhezhe Yu, Shangchen Fu, Linqiang Li, Yongfeng Liu*. (2024). Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization. Food Chemistry:X, 2024, 22, 101495. https://doi.org/10.1016/j.fochx.2024.101495.（中科院一区）

5.Zhezhe Yu, Chunyan Qiao, Xueru Zhang, Lin Yan, Linqiang Li*, Yongfeng Liu*. Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk. Journal of Dairy Science, 2021, 104(4): 4108-4118. https://doi.org/10.3168/jds.2020-19238.（中科院一区）

6.Zhezhe Yu, Yinghu Lei, Pengpeng Zhao, Shangchen Fu, Danhui Zhang, Jiena Shen, Linsen Zan*, Yongfeng Liu*. Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk. International Dairy Journal, 2023, 137, 105502. https://doi.org/10.1016/j.idairyj.2022.105502.（中科院二区）

7.鱼喆喆,周祝宇,杨思雨,容金琪,吕欣.猕猴桃粉对不同菌株发酵羊乳理化性质及风味特性的影响[J].乳业科学与技术,2026,49(04),38-44.

8.刘永峰*,鱼喆喆,申倩,张昊阳.冻融对牛奶酸度、色泽与营养成分的变化研究[J].陕西师范大学学报(自然科学版), 2021, 49(03): 51-59.

9.鱼喆喆,付尚辰,朱丽,刘永峰.冷冻贮藏对喷雾干燥羊乳粉品质特性的影响[J].食品与生物技术学报,2023,42(09):66-73.

●授权专利：

1.  刘永峰, 鱼喆喆. 基于稳定性质量评估生鲜羊奶冷冻贮藏时间的方法.中国专利: ZL 2020 1 1489676.3

2.  吕欣, 鱼喆喆. 一株弯曲广布乳杆菌及其用于降低羊乳制品膻味的应用. ZL 2024 1 0885460.0

获奖情况：

无