食品科學與工程，博士，講師、碩士生導師。

電子信箱: lis0116@126.com

【個人簡介】

2024年大連工業(yè)大學獲工學博士學位。2024年至今，長沙理工大學講師、碩士生導師。主要從事食品蛋白資源利用的基礎與應用研究工作，重點研究蛋白資源加工與貯運過程中品質保持、質量安全控制等科學問題。作為子課題負責人主持湖南省重點研發(fā)計劃項目1項；近五年以第一/通訊作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids等國際期刊上發(fā)表SCI論文10篇；申請國家發(fā)明專利3項，其中2項獲得授權。

【主要研究領域】

1.水產(chǎn)品精深加工與質量安全控制

2.食品蛋白質資源開發(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.