Dr. Yingguo Lyu | Biological Sciences | Innovative Research Award

Henan University of Technology | China

Dr. Yingguo Lyu is a food scientist specializing in cereal chemistry, noodle technology, and the processing principles of traditional Chinese foods. His research focuses on understanding the biochemical, rheological, and structural behaviors of cereal-based products and developing innovative technologies for improving the quality, safety, and industrialization of staple foods such as noodles, steamed bread, dumpling wrappers, and instant products. He has contributed significantly to the study of frozen dough systems, moisture dynamics, gluten network formation, fermentation processes, and multi-grain formulations. A major part of his work explores rice bran glutamate decarboxylase, GABA production, and enzyme-modulated pathways that support functional food development. Dr. Lyu has led and contributed to multiple scientific projects on fresh noodle color stability, circular drying technology, noodle industrialization, and protein-matrix interactions, producing practical outcomes for China’s grain-processing sector. His research achievements include award-winning technological advancements and several patents related to frozen noodles and GABA-rich food innovations. He has authored numerous high-impact journal articles and books in the fields of food science and cereal technology. His scholarly contributions are widely cited, with measurable visibility across academic platforms. Based on publicly available citation databases, his Scopus and Google Scholar citation records indicate strong research influence, including an h-index that reflects his sustained contributions to cereal chemistry and food engineering. His body of work continues to bridge fundamental food science with industrial applications, supporting advancements in modern food processing technologies.

Publication Profile

ORCID

Featured Publications

Lyu, Y., Chen, J., Li, X. (2014). Study on processing and quality improvement of frozen noodles. LWT – Food Science and Technology, 59(1), 403-410.