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)過程中品質(zhì)保持、質(zhì)量安全控制等科學(xué)問題。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等國際期刊上發(fā)表SCI論文10篇；申請(qǐng)國家發(fā)明專利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.