游婷婷，女，
博士学位，毕业于北京林业大学，
北京林业大学副教授。
工作经历
2017.7-至今北京林业大学材料学院讲师
2012.9-2017.6北京林业大学林产化学加工工程博士
2008.9-2012.6北京林业大学林产化工（制浆造纸工程方向）学士
主讲课程
《植物纤维高值化利用》
科研工作
主要从事生物质预处理打破植物天然的抗降解屏障相关研究，包括对抗降解屏障重要组分木质素的化学结构及利用研究。主持新进教师科研启动项目1项，参与十三五重点研发计划课题2项，横向课题2项。近五年发表SCI论文25篇，其中JCR一区Top期刊论文13篇，参编英文专著1部，申请发明专利7件，参加国内外会议并作报告7次。
奖励及荣誉称号
学术成果展示
1.TingtingYou,RuizhenWang,XuemingZhang,ShriRamaswamy,FengXu*,ReconstructionofLigninandHemicellulosesbyAqueousEthanolAnti-SolventstoImprovetheIonicLiquid-AcidPretreatmentPerformanceofArundodonaxLinn.BiotechnologyandBioengineering,2018,115(1):82-91
2.TingtingYou,LupengShao,RuizhenWang,LimingZhang,FengXu*,FacileIsothermalSolidAcidCatalyzedIonicLiquidPretreatmentstoEnhancetheCombinedSugarsProductionfromArundodonaxLinn.BiotechnologyforBiofuels,2016,9:177-190
3.TingtingYou,LimingZhang,FengXu*,ProgressiveDeconstructionofArundodonaxLinn.ToFermentableSugarsbyAcidCatalyzedIonicLiquidPretreatment.BioresourceTechnology,2016,199:271-274
4.TingtingYou,LimingZhang,SiqinGuo,LupengShao,FengXu*,UnravelingtheStructuralModificationsinLigninofArundodonaxLinn.DuringAcid-EnhancedIonicLiquidPretreatment.JournalofAgriculturalandFoodChemistry,2015,63(50):10747-10756
5.TingtingYou,LimingZhang,SukunZhou,FengXu*,StructuralElucidationofLignin-CarbohydrateComplex(LCC)PreparationsandLigninfromArundodonaxLinn.IndustrialCropsandProducts,2015,71:65-74
6.TingtingYou,LimingZhang,SukunZhou,FengXu*,ProticAcidResinEnhanced1-Butyl-3-MethylimidazoliumChloridePretreatmentofArundodonaxLinn.BioresourceTechnology,2014,167:574-577
7.TingtingYou,JianfengMa,SiqinGuo,FengXu*,StudyofAlkalineLigninfromArundodonaxLinn.BasedonFT-RamanSpectroscopy.SpectroscopyandSpectralAnalysis2014,8:11-27
8.TingtingYou,SukunZhou,JialongWen,ChaoMa,FengXu*,ChemicalComposition,Properties,andAntimicrobialActivityoftheWater-solublePigmentsfromCastaneamollissimaShells[J].JournalofAgriculturalandFoodChemistry,2014,62(8):1936-1944
9.TingtingYou,JianzhenMao,TongqiYuan,JialongWen,FengXu*,StructuralElucidationoftheLigninsfromStemsandFoliageofArundodonaxLinn.JournalofAgriculturalandFoodChemistry,2013,61(22):5361-5370