饶雷 - 中国农业大学 - 食品科学与营养工程学院

个人简介

学习经历 2007.09-2011.07，中国农业大学，食品科学与工程，学士 2011.09-2017.07，中国农业大学，农产品加工及贮藏工程，博士 2015.12-2016.12, 美国康涅狄格大学，分子生物与生物物理系，CSC博士联合培养工作经历 2017.10-2018.10，中国农业大学，基础兽医学，博士后 2018.10-2020.10，耶路撒冷希伯来大学，微生物分子遗传系，博士后 2021.01至今，中国农业大学，食品科学与营养工程学院，副教授主持/参与科研项目国家自然科学基金-青年科学基金项目 (32001658)，主持全国博士后科学基金 (2018M631630)，主持中国农业大学基本科研业务费科研创新专项 (2015SP004)，主持北京市科技计划项目 (Z201100009420002)，参与

研究领域

食品非热加工技术食品微生物安全控制微生物休眠机制和关键控制技术

近期论文

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Yang, P., Rao, L., Zhao, L., Wu, X., Wang, Y., & Liao, X. (2021). High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Comprehensive Reviews in Food Science and Food Safety, 20, 1800-1828 Yang, D., Zhang, Y., Zhao, L., Wang, Y., Rao, L., & Liao, X. (2021). Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure. Innovative Food Science & Emerging Technologies, 102660. Rao, L., Wang, Y., Chen, F., Hu, X., Liao, X., & Zhao, L. (2020). High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane. Innovative Food Science & Emerging Technologies, 60, 102291. Rao, L., Zhao, L., Wang, Y., Chen, F., Hu, X., Setlow, P., Liao, X. (2019). Mechanism of inactivation of Bacillus subtilis spores by high pressure CO2 at high temperature. Food Microbiology, 82, 36-45. Rao, L., Feeherry, F. E., Ghosh, S., Liao, X., Lin, X., Zhang, P. F., Li, Y. Q., Doona, C. J., Setlow, P. (2018). Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants. Food Microbiology, 72, 112-127. Rao, L., Zhao, F., Wang, Y., Chen, F., Hu, X., Liao, X. (2016). Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2. Frontiers in Microbiology, 7, 1411. Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., Liao, X. (2016). Effect of high-pressure CO2 processing on bacterial spores, Critical Reviews in Food Science and Nutrition, 56: 11, 1808-1825. Rao, L., Wang, Y., Chen, F., Liao, X. (2016). The synergistic effect of high pressure CO2 and nisin on inactivation of Bacillus subtilis spores in aqueous solutions. Frontiers in Microbiology, 7, 1507. Rao, L., Xu, Z., Wang, Y., Zhao, F., Hu, X., Liao, X. (2015). Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature. International Journal of Food Microbiology, 205, 73-80. Rao, L., Liao, X., Setlow, P. (2016). Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex. Letters in Applied Microbiology, 63(4), 247-253.