李娟 - 江南大学 - 食品学院

个人简介

李娟，江南大学食品学院/粮食发酵工艺与技术国家工程实验室副研究员。近年来，主要围绕粮食精深加工与功能营养研究、全谷物新产品创制及品质改良、谷物蛋白及亲水胶体等大分子研究。主持和参与国家自然科学基金、十三五国家重点研发计划、博后基金和企业横向课题多项，并在食品领域发表学术权威论文30余篇，申请发明专利10余项。在第一届ICC亚太区粮食科技大会上做口头报告，并获“Best Youth Speaker”荣誉称号。教育背景 2014.01-2016.04 江南大学，食品科学与技术国家重点实验室，博士后 2010.09-2013.12 江南大学，食品科学，博士 2011.12-2012.11 美国小麦市场研究中心，访问学者 2013.09-2013.12 美国堪萨斯州立大学，访问学者 2006.09-2008.07 江南大学，水产品加工与贮藏，硕士 2002.09-2006.07 山西农业大学，食品科学与工程，学士

研究领域

粮食精深加工与功能营养研究、谷物蛋白及亲水胶体等大分子研究、植物基功能性材料研究

近期论文

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1. Juan Li, Yuting Wu, Naiyan Lu, Dasong Liu, Joe M. Regenstein, Peng Zhou⁎. Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems.Food Bioscience, 2019, 30:1–8. 2. Juan Li, Xueer Xu, Zhengxing Chen⁎, Tao Wang, Zhengjie Lu, Weicheng Hu, Li Wang. Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system.Carbohydrate Polymers, 2018, 200:416–426. 3. Juan Li, Xueer Xu, Zhengxing Chen⁎, Tao Wang, Li Wang, Qixing Zhong. Biological macromolecule delivery system fabricated using zein and gum Arabic to control the release rate of encapsulated tocopherol during in vitro digestion.Food Research International, 2018, 114:251–257. 4. Juan Li, Cunkuan Shen, Bingquan Ge, Li Wang, Ren Wang, Xiaohu Luo & Zhengxing Chen*. Preparation and application of potato flour with low gelatinization degree using flash drying.Drying Technology, 2018, 36(3):374-382. 5.Juan Li, Yuting Wu, Ying Ma, Naiyan Lu, Joe Mac Regenstein, Peng Zhou*. Eﬀects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.Food & Function, 2017, 8(8):2897–2904. 6.Juan Li, Gary G. Hou, Zhengxing Chen*. Improvement of gums in physicochemical and rheological properties of barley-fortifed saltine cracker dough.Cereal Research Communications, 2016, 44(3):481–489. 7.Juan Li, Gary G. Hou*, Zhengxing Chen*, Ai-Lan Chung, Kathleen Gehring. Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique.LWT-Food Science and Technology, 2014, 55:43–50. 8.Juan Li, Gary G. Hou*, Zhengxing Chen*, Kathleen Gehring. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough.Journal of Cereal Science, 2013, 58:437–445. 9.Juan Li, Gary G. Hou*, Zhengxing Chen*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements.Cereal Food World, 2013, 58:1–9. 10.Juan Li, Ji Kang, Li Wang, Zhen Li, Ren Wang, Zhengxing Chen*. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).Journal of Agricultural and Food Chemistry, 2012, 60:6507−6514.