学术论文

 

　　(1)Yuting Li, Lin Li*, Marianne N. Lund, Bing Li*, Yi Hu, Xia Zhang. Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods. Food Chemistry, 2018, 244: 25-28

 

　　(2)Di Zhao, Lin Li，Dan Xu, Bulei Sheng, Dan Qin, Juncheng Chen, Bing Li*, Xia Zhang*. Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin. Food Hydrocolloids. 2018, 80: 122-129

 

　　(3)Di Zhao, Lin Li, Thao T. Le, Lotte Bach Larsen, Guoying Su, Yi Liang, Bing Li*. Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests. Journal of Agricultural and Food Chemistry, 2017, 65, 5778-5788

 

　　(4)Di Zhao, Thao T. Le, Lotte Bach Larsen, Lin Li, Dan Qin, Guoying Su, Bing Li*. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: a model study with glyoxal, methylglyoxal and butanedione. Food Research International, 2017, 102: 313-322.

 

　　(5)Lei Zhao*, Xingxun Liu, Zhuoyan Hu, Lin Li, Bing Li*, Molecular Structure evaluation of Wheat Gluten during Frozen Storage, Food Biophysics, 2017, 12(1): 60-68

 

　　(6)Zhili Liang, Lin Li*, Haiping Qi, Xia Zhang, Zhenbo Xu, Bing Li*, Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates, International Journal of Molecular Sciences, 2016, 17(7):1053

 

　　(7)Zhili Liang, Lin Li*, Haiping Qi, Zhenbo Xu, Xia Zhang, Bing Li*. Kinetic study on peptide-bound pyrraline formation and elimination in the Maillard reaction using single- and multiple-response models. Journal of Food Science, 2016, 81(10): C2405-C2424.

 

　　(8)Zhili Liang, Lin Li*, Haiping Qi, LitingWan, Panfu Cai, Zhenbo Xu and Bing Li*, Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides, Molecules, 2016, 21(4):463

 

　　(9)Zhili Liang, Lin Li*, Quanyi Fu, Xia Zhang, Zhenbo Xu, Bing Li*, Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system, Journal of the Science of Food and Technology, 2016, 96, 2555-2564

 

　　(10)Yuting Li, Lin Li, Bing Li*, Lipeng Han, Xuehui Li, Zhenbo Xu, Huawei Bian*. Optimization of Pretreatment for Free and Bound Nε-(carboxymethyl) lysine Analysis in Soy Sauce. Food Analysis Methods, 2015, 8: 195-202

 

　　(11)Xia Zhang, Lin Li, Zhenbo Xu Jianyu Su, Bing Li*, Jianrong Huang*. Studies on the interaction of naringin palmitate with lysozyme by spectroscopic analysis. Journal of Functional Foods, 2014, 8: 331-339

 

　　(12)Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*. Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm oil-based Shortenings During Storage. Food and Bioprocess Technology, 2014, 7: 887-900

 

　　(13)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Hydroxyl Radical Induced by Lipid in Maillard Reaction Model System Promotes Diet-derived Nε-Carboxymethyllysine Formation, Food and Chemical Toxicology, 2013, 60(9): 536-541

 

　　(14)Lei Zhao, Lin Li, Guoqin Liu, Ling Chen, Xingxun Liu, Jie Zhu, Bing Li*, Effect of Frozen-thaw Storage on the Molecular Weight, Size Distribution, Food Research International, 2013, 53(1): 409-416

 

　　(15)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Glyoxal Derived from Triglyceride Participating in Diet-Derived Nε-carboxymethyllysine Formation, Food Research International, 2013, 51: 836-840

 

　　(16)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, A Review of the Characteristics of Food-Derived and Endogenous N(e)-Carboxymethyllysine, Journal of Food Protection, 2013, 76(5):912-918

　　获奖

 

　　(1) 杨明泉，李冰，陈穗，胡锋，梁亮，李琳，贾爱娟，酱油渣高值化全利用关键技术及装备研究与产业化，广东省科学技术厅，广东省科学技术进步奖，三等奖，2012

 

　　(2) 陈玲，李琳，李晓玺，李冰，黎锡流，郭祀远，胡松青. 抗消化淀粉及其制备方法和应用，中国知识产权局，中国专利奖优秀奖，2010年

 

　　(3) 李冰，“新世纪优秀人才”支持计划，教育部，2010年

　　专利

 

　　一种萃取甘蔗渣中二十八烷醇的方法，李冰，朱良，王兆梅，ZL 201110362881.8

 

　　一种磁性固定化交联脂肪酶聚集体及其制备方法. 李冰，董守利，李琳，钟南京，李晓玺，陈玲，苏健裕，ZL 201110353111.7

 

　　一种利用啤酒麦糟制备多肽的方法，李冰，田应娟，李琳，陈玲，朱良，刘国琴，苏健裕，李晓玺，ZL 201010019415.5

 

　　一种超声连续杀菌装置及其方法，李冰，李琳，王文宗，严卓成，陈玲，林鸿佳，李晓玺，刘国琴，ZL 201010188720.7

 

　　刮板式微波真空浓缩设备，李冰，余旭聪，李琳，付全意，苏健裕，ZL 201120158804.6

 

　　一种超声连续杀菌设备，李冰，李琳，王文宗，严卓成，陈玲，林鸿佳,李晓玺，刘国琴，ZL 201020211376.4

 

　　利用磁性吸附树脂外加磁场分离纯化葛根黄酮的方法，李冰，赵巍，李琳，黎锡流，陈玲，张喜梅，胡松青，李晓玺，ZL 200710026481.3

 

　　多功能轴相磁场发生器，李冰, 寇灵梅, 郭祀远, 李琳, 陈玲, 刘国琴, 李晓玺，ZL 200820202735.2

 

　　一种肽-晚期糖基化终末产物的检测方法，李琳，梁志理，李冰，苏健裕，徐振波，卞华伟，李玉婷，ZL 2014100609414

 

　　一种酱油中羧甲基赖氨酸的检测方法，李琳，李玉婷，李冰，苏健裕，徐振波，卞华伟，梁志理，ZL 2014100608958

 

　　在脉冲磁场三相流化床中提高固定化酶酶活和利用率的方法，寇灵梅，李冰，郭祀远，李琳，陈玲，ZL 200910193431.3

 

　　氧化淀粉改性酚醛树脂木材胶粘剂及其制备方法和应用，李琳，谭惠凤，李冰，陈玲，张喜梅，李晓玺，盖作启，ZL 200710032552.0

 

　　变性淀粉口服结肠靶向控释薄膜包衣材料及其制备方法和制备包衣材料的应用，李晓玺，陈玲，李琳，李冰，张喜梅，ZL 200610036456.9

　　招生专业：

 

　　(1)本科生专业：食品科学与工程

 

　　(2)研究生专业：制糖工程、食品工程（专业学位）

　　(1)研究生课程：糖生物工程、专业英语、科技数据采集与计算机分析、Food Nutrition