n教育、进修经历 2016.09-2020.08 华中农业大学 食品科学 工学博士 2021.01-至今 仲恺农业工程学院 特聘副教授 n 代表性科研项目 1.国家自然科学基金-青年基金 《多酚调控小麦淀粉表面特性及界面组装的规律与机制研究》 主持 2022.01-2024.12 2.广东省重点领域研发计划项目《天然食用色素加工关键技术与产品开发》主要参与2022.01-2024.12 3.广东省驻镇帮镇扶村农村科技特派员项目《紫金县中坝镇南药产业提质增效关键技术及应用推广》主要参与2022.01-2024.12 4.企业横向《家禽宰后冷链储运保鲜关键技术》主持2022.04-2023.06 5.企业横向《稳定型甜菜红的制备方法》主持2021.08-2023.07 n 代表性论文、著作等 1.Xianling Wei, Jing Li, & Bin Li*. (2019). Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch. Food Hydrocolloids, 94, 174-182. 2.Xianling Wei, Jing Li, Mohamed Eid, & Bin Li*. (2020). Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes. Food Hydrocolloids, 107. 3.Cheng Guo, Yijie Chen, Jing Li, Fuchao Zhan, Xianling Wei, & Bin Li*. (2020). Role of green tea nanoparticles in process of tea cream formation - A new perspective. Food Chemistry, 339. 4.Mohamed Eid, Remah Sobhy, Peiyuan Zhou, Xianling Wei, Di Wu, Bin Li*. (2020). Beta-cyclodextrin-soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery. Food Hydrocolloids, 104. 5.Huiyu Dun, Hongshan Liang, Fuchao Zhan, Xianling Wei, Yuanyuan Chen, Jiawei Wan, Yanyan Ren, Ling Hu, Bin Li*. (2020). Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. Food Hydrocolloids, 103. 6.Yun He, Shishuai Wang, Jing Li, Hongshan Liang, Xianling Wei, Dengfeng Peng, Zhengqiang Jiang, & Bin Li*. (2019). Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature. Food Hydrocolloids, 94, 451-458. 7.Shanshan Li, Longchen Shang, Di Wu, Huiyu Dun, Xianling Wei, Jingsong Zhu, Abel W.S. Zongo, Bin Li*, Fang Geng. (2021). Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocolloids, 120, 106923. 8.Mohamed Eid, Peiyuan Zhou, Xianling Wei, Jingsong Zhu, Tingyang Ai, Di Wu, Fang Geng, Hongshan Liang, Jing Li, Bin Li*. (2021). Selective capture and separation of cationic/anionic guest dyes using crosslinked soy polysaccharide-based hydrogel nanostructure. Journal of Molecular Liquids, 328, 115401. 9.Longchen Shang, Cenlin Wu, Shishuai Wang, Xianling Wei, Bin Li, Jing Li*. (2021). The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. Food Hydrocolloids, 113, 106521. 10. Xuan Zhang, Hongshan Liang, Jing Li, Xianling Wei, & Bin Li*. (2020). Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose. Food Hydrocolloids, 107, 105936. |
