个人简介
2023.06-至今：中国农业大学，副教授
2021.07-2023.06：中国农业大学，博士后
2017.09-2021.06：中国农业大学，工学博士
2012.09-2014.06：中国农业大学，工学硕士
2008.09-2012.06：西北农林科技大学，工学学士
课题项目
井冈山农高区省级科技专项：井冈山特色稻米健康烘焙食品研发与产业化示范，2022-2025年，子课题主持
十四五国家重点研发计划：全谷物健康食品创制与应用示范，2022-2026年，课题骨干
国家自然科学基金面上项目：基于半干法磨粉过程中水分动态变化的大米粉品质调控机制”，2020-2023年，课题骨干
公益性行业专项：杂粮灭酶灭虫技术装备研究与示范，2013-2017年，参与
企业技术服务：杂粮预拌粉的健康作用和加工特性研究，2018-2022年，技术骨干
企业技术服务：燕麦系列食品的研发，2018-2020年，参与
企业技术服务：电饭煲烹饪米饭食味研究及杂粮食谱开发，2015-2018年，参与
企业技术服务：木耳饮料生产工艺与健康特性研究，2016-2019年，参与
研究领域
谷物精深加工与综合利用：杂粮清洁化、稳定化关键技术
农产品加工副产物可食化技术
高膳食纤维强化食品研究
降血糖、降血脂等功能食品研究及功效评价
近期论文
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Lijuan Wang, Hanqi Tang, Yang Li, Zicong Guo, Liang Zou, Zaigui Li, Ju Qiu. Milling of buckwheat hull to cell-scale: Influence on the behaviors of protein and starch in dough and noodles. Food Chemistry, 2023, 423, 136347.
Lijuan Wang, Yang Li, Zicong Guo, Haoran Wang, Aili Wang, Zaigui Li, Yaoxing Chen, Ju Qiu. Effect of buckwheat hull particle-size on bread staling quality, Food Chemistry, 2022, 405, 134851.
Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu, Zaigui Li. Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. LWT-Food Science and Technology, 2021, 145, 111375.
Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu, Zaigui Li. Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage. LWT-Food Science and Technology, 2021, 138, 110746.
Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu, Zaigui Li. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. Journal of Cereal Science, 2021, 99, 103221.
Lijuan Wang, Libo Wang, Ju Qiu, Zaigui Li. Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage. Journal of Cereal Science,2020, 95, 103057.
Lijuan Wang1, Lili Wang1, Nachuan Zhang, Mengli Li, Zaigui Li. Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice. Journal of Cereal Science, 2019, 88, 125-131.
Yang Li, Lijuan Wang, Haoran Wang, Zaigui Li, Ju Qiu, Lili Wang. Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. Innovative Food Science & Emerging Technologies,2022, 77, 102977.
Libo Wang, Lijuan Wang, Tongtong Wang, Zaigui Li, Yanxiang Gao, Steve W. Cui, Ju Qiu. Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme. Food Chemistry, 2021, 367, 130762.
Weijing Wu, Lijuan Wang, Ju Qiu, Zaigui Li. The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells. Journal of Functional Foods, 2018, 50, 137-146.
Yueming Hu, Lijuan Wang, Zaigui Li. Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. LWT-Food Science and Technology, 2018, 91, 446-452.
Yueming Hu, Lijuan Wang, Hong Zhu, Zaigui Li. Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing. Journal of Cereal Science, 2017, 74, 231-237.
Yueming Hu, Lijuan Wang, Zaigui Li. Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment. Journal of Cereal Science, 2017, 76, 222-228.
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