| 姓名 | 李琳琳 | 性别 | 女 | 出生年月 | 1991.07 |
| 民族 | 汉 | 籍贯 | 河南 焦作 | 政治面貌 | 中共党员 |
| 部门 | 食品科学与工程系 | 职称 | 教授 | 职务 | 无 |
| 办公地址 | 文化路校区13号楼 | 办公电话 | 0371-63558150 | LinL@henau.edu.cn | |
| 教授课程 | 《食品工程原理》、《粮油加工学》、《食品加工新技术研究进展》 | ||||
| 研究方向 | 油脂结构与功能、食品胶体、生物质资源综合利用 | ||||
| 教育经历 |
2020.10-2021.10 丹麦奥胡斯大学 联合培养博士 生物与化学工程 2016.09-2021.12 华南理工大学 工学博士 食品科学与工程 2013.09-2016.06 福州大学 工学硕士 食品工程 2009.09-2013.06 河南工业大学 工学学士 食品质量与安全 |
||||
| 工作经历 |
2022-08至今，河南农业大学 食品科学技术学院 2022-08至今 河南农业大学 林学博士后流动站 |
||||
| 科研项目 |
发表论文20余篇，其中以第一或通讯作者发表SCI学术论文11篇，出版英文学术著作1部： 1. Han Y, Li L*（通讯）, Ma L, et al. Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance[J]. Food Chemistry (IF: 10.4), 2026: 147930. 2. Ma, L., Li, Z., Liu, G., Xiao, G., Li, L*（通讯）& Wan, S*. Development and application of resveratrol-encapsulated nanostructured lipid carriers for mulberry juice fortification. Food Chemistry (IF: 10.4), 2026, 531, 151350. 3. An, Y., Han, Y., Liu, Z., Su, J., Zhang, J., Liu, K., & Li, L*（通讯）. Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants. Food Research International (IF: 8.8), 2026, 118357. 4. Ma, L., Li, L., Li, Z., Bi, X., Chen, H., Cai, X., ... & Li, L*（通讯）. Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate. Food Chemistry: X (IF: 9.2), 2026(33), 103418. 5. Ma, L., Li, Z., Li, L., Bi, X., Xiao, G., & Li, L*（通讯）. Edible beeswax-flaxseed oil nanostructured lipid carriers for improved β-sitosterol bioaccessibility: structural advantages and controlled release in dynamic digestion. Food Chemistry (IF: 9.8), 2025, 492, 145492. 6. Li, L（一作）, Liu, G., Guo, Z*. Oleogels produced by direct methods using as gelator: Fatty acids (including 12-hsa), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica [M]. in: Palla C., Valoppi F. (Eds.), Advances in oleogel development, characterization, and nutritional aspects, Springer International Publishing, 2024. (学术著作) 7. Li L（一作）, Li Z, Balle T, et al. Biosynthesis of pectic oligosaccharide-based amphiphiles as novel stabilizers of nanoemulsions by coupling enzymatic depolymerization with alkyl/alkenyl succinylation. Food Hydrocolloids (IF: 11.504), 2023, 139: 108574. 8. Li L（一作）, Liu G, et al. Edible oleogels as solid fat alternatives: composition and oleogelation mechanism implications. Comprehensive Reviews of Food Science and Food Safety (IF: 15.786), 2021, 21, 2077–2104. 9. Li L（一作）, Liu G. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter. Food Chemistry (IF: 9.231), 2023: 136292. 10. Li L（一作）, Liu G, and Lin Y. Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms. LWT (IF:6.056), 2021, 140: 110807. 11. Li L（一作）, Liu G. Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate. Journal of Food Engineering (IF: 6.203), 2019, 263:114-122. 12. Li L（一作）, Wan W, Liu G. Oxidatively stable curcumin-loaded oleogels structured by sitosterol and lecithin: physicochemical characteristics and in vitro sustained-release behavior. International Journal of Food Science and Technology (IF: 3.612), 2019, 52, 2502-2510. 13. Wu J （导师）, Li L, Wu X, et al. Characterization of oat (Avena nuda L.) β-glucan cryogelation process by low-field NMR. Journal of Agricultural and Food Chemistry (IF: 5.895), 2016, 64(1): 310-319. |
||||
| 成果奖励 |
全国博士后创新创业大赛银奖：木质素绿色胶合关键技术，人力资源和社会保障部 成果鉴定：全麦粉品质稳定化与安全控制技术研究，河南省科技厅 |
||||
| 学术交流经历 |
17th Euro Fed Lipid Congress and Expo, Sevilla, Spain; 第四届美国油脂化学家协会中国分会年会 |
||||
| 荣誉称号 | 全国创新创业优秀博士后，国家公派留学奖学金，国家励志奖学金，全国大学生英语竞赛二等奖 | ||||
