食品科學(xué)與工程，博士，講師、碩士生導(dǎo)師。

電子信箱: lis0116@126.com

【個(gè)人簡(jiǎn)介】

2024年大連工業(yè)大學(xué)獲工學(xué)博士學(xué)位。2024年至今，長(zhǎng)沙理工大學(xué)講師、碩士生導(dǎo)師。主要從事食品蛋白資源利用的基礎(chǔ)與應(yīng)用研究工作，重點(diǎn)研究蛋白資源加工與貯運(yùn)過(guò)程中品質(zhì)保持、質(zhì)量安全控制等科學(xué)問(wèn)題。作為子課題負(fù)責(zé)人主持湖南省重點(diǎn)研發(fā)計(jì)劃項(xiàng)目1項(xiàng)；近五年以第一/通訊作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids等國(guó)際期刊上發(fā)表SCI論文10篇；申請(qǐng)國(guó)家發(fā)明專(zhuān)利3項(xiàng)，其中2項(xiàng)獲得授權(quán)。

【主要研究領(lǐng)域】

1.水產(chǎn)品精深加工與質(zhì)量安全控制

2.食品蛋白質(zhì)資源開(kāi)發(fā)與利用

【5篇代表性論文】

1.Shuang Li, Songyi Lin, Pengfei Jiang, Qi Feng, Zhijie Bao, Yihan Huang, Na Sun*. Discovery of potential protein markers associated with quality characteristics of Antarctic krill (Euphausia superba) surimi gel. Journal of Agricultural and Food Chemistry, 2023, 71, 11751-11763.

2.Shuang Li, Songyi Lin, Pengfei Jiang, Xixin Qian, Shuo Wang, Na Sun*. κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions. Food Hydrocolloids, 2024, 155, 110220.

3.Shuang Li, Zongyuan Jiang, Faxiang Wang, Jinhong Wu, Yongle Liu, Xianghong Li*. Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility. Food Hydrocolloids, 2020, 106, 105918.

4.Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Xixin Qian, Shuo Wang, Na Sun*. The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat-induced gels. Food Frontiers, 2024, 1-16.

5.Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Xueqing He, Na Sun*. Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration. Journal of the Science of Food and Agriculture, 2022, 103, 524-533.