个人简介
2011.01-至今：中国农业大学，教授
2000.10-2010.12：中国农业大学，副教授
2000.04-2000.10：日本佐贺大学农学部，博士后
1997.04-2000.03：日本鹿儿岛大学，农学博士
1995.04-1997.03：日本佐贺大学，农学硕士
1987.07-1993.08：中国农业工程研究设计院，工程师
1985.09-1987.06：北京农业工程大学，硕士研究生
1984.07-1985.08：湖南岳阳市园艺场，助力工程师
1980.09-1984.06：湖南农业大学，工学学士
研究领域
谷物科学与利用：燕荞麦等杂粮的营养、健康作用与加工技术
近期论文
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Li Y, Li M, Wang L*, Li Z*. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion [J]. Food Chemistry, 2022, 367: 130751.
Zhu H, Tang H, Cheng Y, Li Z*, Tong L*. Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends in Food Science & Technology. 2021,113:66-76.
Zhu H, Tang H, Cheng Y, Li Z*, Tong L*. Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate. LWT - Food Science and Technology, 2021, 148: 111702.
Zhu H, Tang H, Cheng Y, Li Z*, Tong L*. Novel electromagnetic separation technology for the production of pea protein concentrate. Innovative Food Science & Emerging Technologies, 2021, 70(4): 102668.
Zhu H, Wang Y, Cheng Y, Li Z*, Tong L*. Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation. Powder Technology, 2020, 373: 681～688.
Wang L, Wang L, Wang A, Qiu J*, Li Z*. Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. LWT-Food Science and Technology, 2021, 145: 111375.
Wang L, Wang L, Wang A, Qiu J*, Li Z*. 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.
Wang L, Wang L, Wang A, Qiu J*, Li Z*. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. Journal of Cereal Science, 2021, 99: 103221.
Wang L, Wang L, Qiu J*, Li Z*. 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.
Wu W, Qiu J, Wang A, Li Z*. Impact of whole cereals and processing on type 2 diabetes mellitus: A review. Critical Review in Food Science and Nutrition. 2020, 60(9):1447-1474.
Wu W, Wang L, Qiu J*, Li Z*. 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.
Zhang N, Gao Y, Tong L, Li Z*. Superheated steam processing improved the qualities of oats flour and noodles. Journal of Cereal Science, 2018, 83: 96-100.
Hu Y, Wang L, Li Z*. Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. LWT-Food Science and Technology, 2018, 91: 446-452.
Hu Y, Wang L, Zhu H, Li Z*. Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing. Journal of Cereal Science, 2017, 74: 231-237.
Hu Y, Wang L, Li Z*. Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment. Journal of Cereal Science, 2017, 76: 222-228.
Hu Y, Wang L, Zhu H, Li Z*. Superheated steam treatment improved flour qualities of wheat in suitable conditions. Journal of Food Processing and Preservation, 2017, 41: e13238.
Hu Y, Nie W, Hu X, Li Z*. Microbial decontamination of wheat grain with superheated steam. Food Control, 2016, 62: 264-269.
Gao Y, Wang L, Qiu J, Bai G, Li Z*. Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins. Cereal Chemistry. 2016, 93 (3): 248-254.
Zhu H, Qiu J, Li Z*. Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. Journal of food science and technology, 2016, 53, 8: 3304-3311.
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