研究领域
生物大分子间的相分离，植物蛋白资源的开发，粮食产品深加工及性质研究。
近期论文
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1. Xianghong Li, Yunhui Cheng, Cuiping Yi, Yufei Hua, Cheng Yang, Steve Cui. Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures. Food Hydrocolloids, 2009, 23, 1015-1023.
2. Xianghong Li, Yongle Liu, Cuiping Yi, Yunhui Cheng, Sumei Zhou, Yufei Hua. Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Journal of Cereal Science, 2009, in press.
3. Xianghong Li, Yufei Hua, Aiyong Qiu, Cheng Yang, Steve Cui. Phase behavior and microstructure of preheated soy proteins and κ-carrageenan mixtures. Food Hydrocolloids, 2008, 22, 845-853.
4. Xianghong Li, Fangming Deng, Yufei Hua, Aiyong Qiu, Cheng Yang, Steve Cui. Effect of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein/dextran mixtures. Carbohydrate Polymers, 2008, 72, 160-168.
5. Xianghong Li, Yun Li, Yufei Hua, Aiyong Qiu, Cheng Yang, Steve Cui. Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins. Food Chemistry, 2007, 104, 1410–1417.
6. Xiangzhen Kong, Xianghong Li, Hongjing Wang, Yufei Hua, Youru Huang. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chemistry, 2008, 106, 1093-1099.
7. Xianghong Li, Yufei Hua, Zidong Wang, Aiyong Qiu, Steve Cui. 2007. Studies of heat-induced soy protein aggregates by high performance size exclusion chromatography and laser light scattering. Chinese Journal of Analytical Chemistry. 2, 252-254.
8. Xianghong Li, Yufei Hua, Aiyong Qiu, Cheng Yang, Steve Cui. Effect of drying method on the mesoscale and secondary structure of heat-induced aggregate of soy protein isolate. Transactions of the Chinese Society of Agricultural Engineering. 2008, 10, 258-261. (EI).
9. 李向红，华欲飞，裘爱泳，李云，杨成，Steve Cui. 不同浓度大豆分离蛋白热诱导聚集体的研究，中国油脂，2007，3，74-77
10. 李向红，华欲飞，裘爱泳,李云. 蛋白质-多糖相分离性质及其研究进展，粮食与油脂，2006，9，14-15
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