郭彦玲，女，汉族，中共党员，2018年毕业于中国海洋大学食品科学专业，硕士研究生。现任食品营养与检测专业教师。主讲现代仪器分析课程。
发表的论文
(1) Conformational changes of proteins and oil molecules in fish oil/water interfaces of fish oil-in-water emulsions stabilized by bovine serum albumin. Food chemistry
(2) Application of low voltage direct current electric field for lipids extraction from squid viscera. Journal of cleaner production
(3) 低压直流电场下蛋白稳定的乳化液破乳行为分析. 食品科技
