姓 名:邓伶俐（土家族）；
办公电话: 0718-****9741；
电子邮件: lingli0312@gmail.com；
通讯地址: 湖北省恩施市学院路39号湖北民族大学生物科学与技术学院；
任职情况：博士，湖北民族大学，生物科学与技术学院，讲师；
研究领域：天然高分子静电纺丝及微纳米载运体系构建；
一、学习和工作简历：
学习经历：
2010/08 - 2014/06，浙江大学，食品科学与工程专业，获工学学士学位；
2014/09 - 2019/06，浙江大学，食品科学专业，获工学博士学位。
工作经历：
2019/07 –至今，湖北民族大学，生物科学与技术学院，讲师。
二、参与科研项目情况：
国家自然科学基金：基于静电纺丝的明胶-玉米醇溶蛋白复合纳米纤维载运疏水性功能分子的控释机理，参与。
三、代表性论文
1. Deng L, Que F, Wei H, et al. Solubilization of Tea Seed Oil in a Food-Grade Water-Dilutable Microemulsion[J]. PloS One, 2015, 10(5). DOI:10.1371/journal.pone.**
2. Deng L, Taxipalati M, Sun P, et al. Phase behavior, microstructural transition, antimicrobial and antioxidant activities of a water-dilutable thymol microemulsion[J]. Colloids and Surfaces B: Biointerfaces, 2015, 136: 859-866.
3. Deng L, Wang Z, Yang S, et al. Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii[J]. PloS one, 2016, 11(7): e**.
4. Deng, L.-L., Taxipalati, M., Que, F. & Zhang, H. Physical characterization and antioxidant activity of thymol solubilized Tween 80 micelles. Scientific Reports, 2016, 38160, doi:10.1038/srep38160.
5. Deng, L., Kang, X., Liu, Y., Feng, F., Zhang, H. Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food Chemistry, 2017, 231: 70-77.
6. Deng, L., Zhang, X., Li, Y., Que, F., Kang, X., Liu, Y., ... & Zhang, H. Characterization of gelatin/zein nanofibers by hybrid electrospinning. Food Hydrocolloids, 2018, 75: 72-80.
7. Deng, L., Kang, X., Liu, Y., Feng, F., & Zhang, H. Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting. Food Hydrocolloids, 2018, 74: 324-332.
8. Deng, L., Li, Y., Feng, F., & Zhang, H. Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose. Food Hydrocolloids, 2019, 87, 1-10.
9. Deng, L., Taxipalati, M., Zhang, A., Que, F., Wei, H., Feng, F., & Zhang, H.. Electrospun chitosan/polyethylene oxide/lauric arginate nanofibrous film with enhanced antimicrobial activity. Journal of Agricultural and Food Chemistry. 2018, 66 (24), 6219–6226.
10. Lingli Deng, Yang Li, Fengqin Feng, Hui Zhang. Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: characterization and release behavior. Food Hydrocolloids, 2019, , 94, 574-584.
11. 邓伶俐, 余立意, 张辉. 纳米乳液与微乳液的研究进展[J]. 中国食品学报, 2013 (8): 173-180. (EI)
12. 邓伶俐, 刘雨雨, 康雪帆, 郑昊学，冯凤琴，张辉. 蔗糖酯对大豆分离蛋白乳化性的影响及作用机理[J]. 中国食品学报, 2016, 16(12): 43-49. (EI)
13. 邓伶俐,阙斐,韦何雯,董晓尉,郭跃平,冯凤琴,张辉.乳液物理结构对食品体系氧化稳定性的影响[J].中国食品学报,2017,17(10):176-183. (EI)
14. 邓伶俐,康雪帆,阙斐,张辉.百里香酚微乳液抑制白念珠菌的构效关系[J].中国食品学报,2018,(08):86-92. (EI)