高青 助教

高青，中共党员，工学硕士，专业食品工程。

研究方向：发酵介导的蛋白改性、发酵动力学与代谢特征分析。

邮箱：qinggao2022@163.com

代表性论著：

1.Gao, Q., Xu, R., Li, J., Su, Y., Gu, L., Yang, Y., & Chang, C. (2025). Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white. Food Bioscience.（一作）

2.Yu, Wen, Qing Gao, Yan-jun Yang, Cuihua Chang, Wei Hu, Yujie Su, Luping Gu and Junhua Li. “Exploring the potential impact of GPC-enriched egg yolk derivatives on cognitive vitality in aging brains: A preliminary study.”Food Bioscience(2025): n. pag.（共一）