2021.9-2025.6，甘肃农业大学，食品科学与工程学院食品科学与工程专业，博士研究生

2018.9-2021.6，甘肃农业大学，食品科学与工程学院农产品加工及贮藏工程，硕士研究生

2014.9-2018.6，甘肃农业大学，食品科学与工程学院食品科学与工程专业，大学本科。

2025.09-至今，宁夏大学食品科学与工程学院，讲师，硕导

1.畜产品加工与贮藏保鲜

2.畜禽副产物精深加工及综合利用

1.甘肃省优秀博士生项目，项目编号：22JR5RA837，2022.10-2023.9，4万，主持。

2.甘肃省教育科技创新项目，项目编号：2022CXZXB-032，2022.7-2023.6，1万，主持。

1.Yinjuan Cao, Zhaoyang Song, Keqi Xin, Ling Han, Qunli Yu*, & Li Zhang*. Novel biopolymer-based active packaging material for chilled beef applications: Collagen peptide-astragaloside nanocomplexes incorporated into oxidized hydroxypropyl starch/chitosan films,International Journal of Biological Macromolecules, 2025, 297, 139854.

2.Yinjuan Cao, Zhaoyang Song, Wenjing Ni, Yabin Ma, Keqi Xin, Qunli Yu*, & Li Zhang*. Composite nanoparticle-filled oxidized hydroxypropyl starch/carrageenan films: Robust, water-resistant, antibacterial, antioxidant and biodegradable properties.Food Hydrocolloids, 2024, 155, 110224.

3.Yinjuan Cao, Qiaomin Gou, Zhaoyang Song, Li Zhang, Qunli Yu*, Xiaopeng Zhu, & Shibao Li. Smart carrageenan/carboxymethyl cellulose films combined with zein/gellan gum microcapsules encapsulated by composite anthocyanins for chilled beef freshness monitoring.Food Hydrocolloids, 2024, 153, 110059.

4.Yinjuan Cao, Zhaoyang Song, Chunjuan Dong, Li Zhang, Qunli Yu*, & Ling Han*. Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness.International Journal of Biological Macromolecules, 2024, 273, 133106.

5.Yinjuan Cao, Zhixuan Zang, Li Zhang, Guangxing Han, Qunli Yu*, & Ling Han*. Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions.International Journal of Biological Macromolecules, 2023, 250, 126269.

6.Yinjuan Cao, Zhaoyang Song, Chunjuan Dong, Qunli Yu*, Ling Han*. Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beef.Meat Science, 2023, 204, 109262.

7.Yinjuan Cao, Zhaoyang Song, Chunjuan Dong, Qunli Yu*, Ling Han*. Green ultrasound-assisted natural deep eutectic solvent extraction of phenolic compounds from waste broccoli leaves: Optimization, identification, biological activity, and structural characterization.LWT-Food Science and Technology, 2023, 190, 115407.

8.Yinjuan Cao, Rui Hao, Zonglin Guo, Ling Han*, Qunli Yu*, Wei Zhang. (2022). Combined effects of superchilling and natural extracts on beef preservation quality.LWT-Food Science and Technology, 2022, 153, 112520.

9.Yinjuan Cao, Zhaoyang Song, Ling Han, Qunli Yu*, Xiangying Kong, & Shibao Li. (2022). Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze—Thaw Cycles. Foods, 11(21), 3338.

10.Yinjuan Cao, Shunzhong He, Qunli Yu*, Ling Han, Wei Zhang, & Xiaohong Zou. (2022). Effects of multiple freeze–thaw cycles on meat quality, nutrients, water distribution and microstructure in bovine rumen smooth muscle.International Journal of Food Science & Technology, 57(5), 3001-3011.

11.曹银娟,韩玲,余群力等.冻融对牛瘤胃平滑肌胶原蛋白降解、交联及品质的影响[J].食品科学, 2022, 43(03): 221-226. (EI).

胶原基DPP-IV抑制肽的制备方法及胶原基DPP-IV抑制肽（ZL 202210607768.X），排名4/8，2022年

Food Hydrocolloids、Food Chemistry、Food Control、Food Bioscience等期刊审稿人