吴艳萍，博士，副研究员，硕士生导师。2014年毕业于四川大学食品科学与工程专业，获工学学士学位；2018年毕业于四川大学发酵工程专业，获工学博士学位。2018年7月至今，于vwin德赢从事科研工作。担任Food Chem.、LWT、Front. Microbiol. Carbohyd. Polym.等期刊审稿人。
联系方式：wyp9202@163.com；yanpingwu@scu.edu.cn
主要研究方向：食源性致病菌的污染防控、发酵与微生物代谢调控、食品营养与功能
科研项目：
1. 国家自然科学基金面上项目（32272434），吡咯-2-羧酸基于agr群体感应系统抑制单增李斯特菌生物膜形成及毒力的机制研究，2023-2026，主持。
2. 国家自然科学基金青年项目（31901791），二氢杨梅素靶向Sortase A抑制金黄色葡萄球菌生物膜形成的分子机制，2020-2022，主持。
3. 四川省科学技术厅应用基础研究项目（2020YJ0067），基于多组学技术探究二氢杨梅素抑制金黄色葡萄球菌生物被膜形成的分子机制，2020-2021，主持。
4. 中国博士后科学基金特别资助项目（2020T130452），基于二氢杨梅素/环糊精包合物的可食复合膜的控释特性及其对肉制品的保鲜机制，2020-2021，主持。
5. 中国博士后科学基金面上项目（2019M653411），CHQA抑制金黄色葡萄球菌生物被膜形成的分子机制研究，2019-2020，主持。
6. 四川大学专职博士后研发基金项目（2021SCU12093），环糊精-淀粉复合纳米颗粒稳定的皮克林乳液的制备及其界面稳定机理，2021-2022.12，主持。
7. 川大-达州校市战略合作项目（2021CDDZ-18），万源富硒茶精茶深加工关键技术及产品研发，2021-2023，主持。
8. 校企合作项目（19H0023），铁皮石斛叶安全性评价，2019-2019，主持。
代表性论文：
1. Xiaoqin Luo, Yumeng Li, Kai Zhong, Dong Luo, Yanping Wu*, Hong Gao. Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles. Journal of the Science of Food and Agriculture. 2023, 103:7932-7940.
2. Li Maoyun, Luo Xiaoqin, Zhu Ruixue, Zhong Kai, Ran Wenyi, Wu Yanping*, Gao Hong. Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application[J]. Food Hydrocolloids, 2022, 131, 107834.
3. Yu Wenyue, Zhu Yuyan, Zhu Ruixue, Bai Jinrong, Qiu Jinghong, Wu Yanping*, Zhong Kai, Gao Hong*. Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches[J]. 2022, LWT - Food Science and Technology, 113538.
4. Li Qiaolei, Huang Yanni, Du Yaliyi, Chen You, Wu Yanping*, Zhong Kai, Huang Yina, Gao Hong*. Food-grade olive oil Pickering emulsions stabilized by starch/β-cyclodextrin complex nanoparticles: Improved storage stability and regulatory effects on gut microbiota[J]. LWT - Food Science and Technology, 2022, 155: 112950.
5. Yue Yuxi, Chen Chong, Zhong Kai, Wu Yanping*, Hong Gao. Purification, fermentation optimization, and antibacterial activity of pyrrole-2-carboxylic acid produced by an endophytic bacterium, Bacillus cereus ZBE, isolated from Zanthoxylum bungeanum, Industrial and Engineering Chemistry Research, 2022, 61(3): 1267-1276.
6. Wu Yanping, Yue Yuxi, Deng Sha, He Guiping, Gao Hong*. Zhou Mi; Zhong Kai; Deng Ruijie*. Ratiometric-enhanced G-quadruplex probes for amplified and mix-to-read detection of mercury pollution in aquatic products, Journal of Agricultural and Food Chemistry, 2020, 68(43): 12124-12131
7. Wu Yanping, Shi Yachen, Deng Sha, Wu Chengyong, Deng Ruijie*, He Guiping, Zhou Mi, Zhong Kai, Gao Hong*. Metal-induced G-quadruplex polymorphism for ratiometric and label-free detection of lead pollution in tea[J]. Food Chemistry, 2020, 343(16): 128425.
8. Wu Yanping, Xiao Yue, Yue Yuxi, Zhong Kai, Zhao Yinglan, Gao Hong*. A deep insight into mechanism for inclusion of 2R, 3R-dihydromyricetin with cyclodextrins and the effect of complexation on antioxidant and lipid-lowering activities, Food Hydrocolloids, 2020, 103: 105718.
9. Wu Yanping, Bai Jinrong, Zhong Kai, Huang Yina, Hong Gao*. A dual antibacterial mechanism involved in membrane disruption and DNA binding of 2R,3R-dihydromyricetin from pine needles of Cedrus deodara against Staphylococcus aureus, Food Chemistry, 2017, 218: 463-470.
10. Wu Yanping, Bai Jinrong, Zhong Kai, Huang Yina, Qi Huayi, Jiang Yan, Gao Hong*. Antibacterial activity and membrane-disruptive mechanism of 3-p-trans-coumaroyl-2-hydroxyquinic acid, a novel phenolic compound from pine needles of Cedrus deodara, against Staphylococcus aureus, Molecules, 2016, 21(8): 1084.
教学获奖：
1. 四川大学第七届教师教学创新大赛一等奖
2. 四川大学大学生创新创业与实践教育优秀指导教师
3. 四川大学课程思政榜样课程
