导师姓名：李丽
出生年月：
职称职务：教授
最高学位：博士
研究方向：食品科学与工程
招生方向：农产品加工及贮藏工程（学硕）、食品加工与安全（专硕）
办公电话：
电子邮箱：kokonice@139.com
个人简介：
李丽博士，女，教授，硕士生导师。丹麦哥本哈根大学访问学者，中国农业工程学会高级会员，中国农学会个人会员。获四川省科技进步二等奖1项。四川省欧美同学会会员，民盟自贡市委科技文化卫生工作委员会委员，自贡留学人员联谊会常务理事，宜宾大学城和科技创新城专家库专家，宜宾市酒类食品产业促进局食品加工产业专家，宜宾市茶产业科技特派员。
研究领域及主要成果：
研究方向：食品过程分析测试技术、食品化学。主持和参与科研项目41项，其中省部级项目4项，省部级平台项目10多项，主持科技项目9项；主持和参与教改项目5项。发表文章90余篇，其中第一作者或通信作者发表SCI论文25篇。编写著作3部，其中副主编教材2部。
主讲课程及教学改革：
全产业链农产品生产安全技术检测（农硕）、食品原料学及其安全控制（农硕）、食品机械设备、食品原料安全控制、食品包装学等。
代表论文：
1. Fengqing Wang, Xinyue Cao, Ran Qiu, Xianjiang Zhou, Yi Wang, Haoran Zhang, Li Li*, Xuyan Zong*. Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics [J]. Journal of Food Composition and Analysis, 2024, 136: 106817.
2. Min Huang, Li Li(共一), Guoqing Lei, Ran Qiu, Yi Wang, Jianhang Wu*, Xuyan Zong*. Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization [J]. Journal of The Science of Food and Agriculture, 2024.
3. Xuyan Zong, Xianjiang Zhou, Xinyue Cao, Shun Gao, Dongyang Zhang, Haoran Zhang, Ran Qiu, Yi Wang, Jianhang Wu*, Li Li*. Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics [J]. Food Chemistry: X, 2024, 23, 101673.
4. Shun Gao, Li Li(共一), Yonggong Wei, Lei Wen, Shujuan Shao, Jianhang Wu*, Xuyan Zong*. Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis [J]. Molecular Biotechnology, 2024.
5. Feng Ao, Jianhang Wu, Ran Qiu, Haifeng Zhao, Li Li*, Xuyan Zong*. Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke [J]. Food Chemistry X, 2024, 22:101394.
6. Lei Wen, Jingrong Jiang, Jia Zheng, Hong Wang, Min Huang, Xuyan Zong*, Li Li*. Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation [J]. Journal of Food Science, 2024, 89(4): 2084-2095.
7. Jianhang Wu, Ye Zhang, Ran Qiu, Li Li*, Xuyan Zong*. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer [J]. Food Chemistry X, 2024, 21: 101193.
8. Xuyan Zong, Xianjiang Zhou, Lei Wen, Shuang Gan, Li Li*. Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm [J]. Journal of Food Composition and Analysis, 2024, 126: 105917.
9. Li Li, Mengning Mei, Jun Wang*, Jiang Huang, Xuyan Zong, Xiangyu Wang. Expression and application of aflatoxin degrading enzyme gene in Pichia pastoris [J]. Biotechnology Journal, 2024, 19(1): 2300167.
10. Feng Ao, Jia Zheng, Jianhang Wu, Mao Li, Hong Wang, Haifeng Zhao, Li Li*, Xuyan Zong*. Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort [J]. Cereal Chemistry, 2024, 101(1): 206-219.
11. Xuyan Zong, Wenli Luo, Lei Wen, Shujuan Shao, Li Li*. Preparation of glucoamylase microcapsule beads and application in solid-state fermentation [J]. Journal of The Science of Food and Agriculture, 2024, 104(3): 1793-1803.
12. Xianjiang Zhou, Li Li(共一), Jia Zheng, Jianhang Wu, Lei Wen, Min Huang, Feng Ao, Wenli Luo, Mao Li, Hong Wang, Xuyan Zong*. Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics [J]. Food Chemistry, 2024, 436: 137739.
13. Li Li, Ye Zhang, Jia Zheng, Mao Li, Hong Wang, Jianhang Wu*, Xuyan Zong*. Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort [J]. LWT, 2023, 189: 115545.
14. Li Li, Li Zhang, Yang Han, Lei Wen, Shujuan Shao, Xuyan Zong*. Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel [J]. Journal of Food Science and Technology, 2023, 60(12):3094–3101.
15. Xuyan Zong, Min Huang, Lei Wen, Yuanyi Li, Li Li*. Immobilized glucoamylase based on ZIF-8: Preparation, response surface optimization, characterization [J]. Journal of Food Science, 2023, 88(8): 3460-3473.
16. Li Li, Xufeng Sheng, Jiezhong Zan, Haibo Yuan, Xuyan Zong, Yongwen Jiang*. Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics [J]. Journal of Food Composition and Analysis, 2023, 119, 105266.
17. Xuyan Zong, Huan Li, Qian Tang, Xiangyu Wang, Yuanyi Li, Li Li*. Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying[J]. Journal of Food Science, 2023, 88(2): 795-809.
18. Xuyan Zong, Jianhang Wu, Zuyi Chen, Linhua He, Junjie Wen, Li Li*. Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer[J]. Journal of Cereal Science, 2023, 109, 103624.
19. Xufeng Sheng, Jiezhong Zan, Yongwen Jiang, Shuai Shen*, Li Li*, Haibo Yuan*. Data fusion strategy for rapid prediction of moisture content during drying of black tea based on micro-NIR spectroscopy and machine vision [J]. OPTIK, 2023, 276, 170645.
20. Lujun Hu, Xiaodie Chen, Rui Lin, Teng Xu, Dake Xiong, Li Li*, Zhifeng Zhao*. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum [J]. Foods, 2023,12(3):655.
21. Xuyan Zong, Lei Wen, Tingting Mou, Yanting Wang, Li Li*. Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu [J]. Journal of Cereal Science, 2022, 108, 103561.
22. Xuyan Zong, Lei Wen, Jian Li, Li Li*. Influence of plant protein-dietary fiber composite gel and Lactiplantibacillus plantarum XC-3 on quality characteristics of Chinese dry fermented sausage [J]. Journal of Food Processing and Preservation, 2022, 46(11), e17072.
23. Xuyan Zong, Lei Wen, Chong Diao, Yanting Wang, Li Li*. Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong-Flavor Baijiu[J]. STARCH-STARKE, 2022, 74(9-10), 2200080.
24. Xuyan Zong, Lei Wen, Yanting Wang, Li Li*. Research progress of glucoamylase with industrial potential[J]. Journal of Food Biochemistry, 2022, 46(7), e14099.
代表课题：
糖化酶缓释技术在传统发酵食品淀粉高效利用关键技术研究，四川省自然科学基金资助项目，主持，2022-2023
