{"id":508,"date":"2023-05-02T09:29:30","date_gmt":"2023-05-02T13:29:30","guid":{"rendered":"https:\/\/site.caes.uga.edu\/foodenglab\/?page_id=508"},"modified":"2023-05-02T09:29:30","modified_gmt":"2023-05-02T13:29:30","slug":"lab-alumni","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/lab-members\/lab-alumni\/","title":{"rendered":"Lab Alumni"},"content":{"rendered":"\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:25% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/image1-768x1024.jpeg\" alt=\"\" class=\"wp-image-48 size-full\" srcset=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/image1.jpeg 768w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/image1-225x300.jpeg 225w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/image1-104x138.jpeg 104w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\">Yu-Ju Lin<\/h2>\n\n\n\n<p>Pursuing\u00a0Ph.D. Food Science<br><strong>Email<\/strong>:\u00a0YL82408@uga.edu<\/p>\n\n\n\n<p><a href=\"https:\/\/sitelinkedin.com\/in\/yu-ju-lin\"><strong>LinkedIn<\/strong><\/a><\/p>\n\n\n\n<p>Nano Cellulose<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:25% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/IMG_2692_\u526f\u672c.jpg\" alt=\"\" class=\"wp-image-49 size-full\" srcset=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/IMG_2692_\u526f\u672c.jpg 600w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/IMG_2692_\u526f\u672c-225x300.jpg 225w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/IMG_2692_\u526f\u672c-104x138.jpg 104w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\">Lingling Liu<\/h2>\n\n\n\n<p>Ph.D. Food Science (Graduated)<br><strong>Email<\/strong>: linglliu@uga.edu<\/p>\n\n\n\n<p><a href=\"https:\/\/www.researchgate.net\/profile\/Lingling_Liu2\"><strong>LinkedIn<\/strong><\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.linkedin.com\/in\/lingling-liu-59b85582\/\"><strong>ResearchGate<\/strong><\/a><\/p>\n\n\n\n<p>Lingling is currently studying in vitro\u00a0digestion and nutrient absorption of Nano-cellulose<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:25% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"625\" height=\"1024\" src=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/uga_xiaodan-625x1024.jpg\" alt=\"\" class=\"wp-image-236 size-full\" srcset=\"https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/uga_xiaodan.jpg 625w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/uga_xiaodan-183x300.jpg 183w, https:\/\/site.caes.uga.edu\/foodenglab\/files\/2018\/11\/uga_xiaodan-84x138.jpg 84w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h3 class=\"wp-block-heading\">Xiaodan Zhao<\/h3>\n\n\n\n<p>Pursuing\u00a0M.S. Food Science<br><strong>Email<\/strong>: Xiaodan.Zhao@uga.edu<\/p>\n\n\n\n<p><a href=\"https:\/\/www.linkedin.com\/in\/%E6%99%93%E4%B8%B9-%E8%B5%B5-52073515b\/?locale=en_US\"><strong>LinkedIn<\/strong><\/a><\/p>\n\n\n\n<p>Xiaodan is currently working on studying the digestion of Superoxide Dismutase (SOD) trapped by nano-cellulose<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yu-Ju Lin Pursuing\u00a0Ph.D. Food ScienceEmail:\u00a0YL82408@uga.edu LinkedIn Nano Cellulose Lingling Liu Ph.D. Food Science (Graduated)Email: linglliu@uga.edu LinkedIn ResearchGate Lingling is currently studying in vitro\u00a0digestion and nutrient absorption of Nano-cellulose Xiaodan Zhao Pursuing\u00a0M.S. Food ScienceEmail: Xiaodan.Zhao@uga.edu LinkedIn Xiaodan is currently working on studying the digestion of Superoxide Dismutase (SOD) trapped by nano-cellulose<\/p>\n","protected":false},"author":22,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-508","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=508"}],"version-history":[{"count":1,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/508\/revisions"}],"predecessor-version":[{"id":509,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/508\/revisions\/509"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}