李玥

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学　　位：
博士

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研究中心：
食品加工与配料

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研究领域：
食品生物大分子结构与功能特性

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联系电话：

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手　　机：
**

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Email：
liyue@jiangnan.edu.cn

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通讯地址：
江苏无锡蠡湖大道1800#江南大学食品学院

个人简介

1998年9月-2002年7月：无锡轻工大学，食品科学与工程，学士
2002年9月-2008年7月：江南大学，食品科学与工程，硕博连读
2006年7月-2006年12月：美国加州大学戴维斯分校，农业与环境学院，访问****
2012年12月-2013年12月：美国麻省大学，食品科学系，博士后
2009年9月-2016年9月：江南大学，食品学院，副教授
2016年-至今：江南大学，食品学院，教授
李玥，江南大学食品学院教授、博士生导师。2017年入选江苏省“青蓝工程”中青年学术带头人，2018年入选江苏省“六大人才高峰”。主要从事食品配料、生物大分子结构修饰与改性、食品胶体、淀粉资源综合利用等方面的研究工作。主持承担了国家自然科学基金、国家烟草总局重点项目、江苏省自然科学基金、教育部中加合作研究项目、中央高校专项资助项目、上海市引进技术的吸收与创新年度计划项目、浙江省现代微生物技术与应用重中之重学科资助基金等项目。完成企业委托横向项目10余项。根据相关研究成果，获授权发明专利25项，发表SCI论文50余篇。获得江苏省科学技术奖、中国商业联合会科技进步奖、中国粮油学会科技进步奖、食品工业协会科学技术奖等省部级奖励6项。





科研项目




学术论文 (1) YueLi, Charles F. Shoemaker, Jianguo Ma, Kim Jin Moon and Fang Zhong. Structure-viscosity relationships for starches from different ricevarieties during heating. Food Chemistry, 2008, 106, 1105-1112.
(2) YueLi, Fang Lu, Jianguo Ma, Charles F. Shoemaker, Fang Zhong, Functionalproperties of rice protein-sugar Maillard reaction products, Food Chemistry,2009，117，69-74.
(3) YueLi, Charles F. Shoemaker, Jianguo Ma, Xueran Shen and Fang Zhong. Pasteviscosity of rice starches of different amylose content andcarboxymethylcellulose formed by dry heating and the physical properties oftheir films. Food Chemistry, 2008, 109(3), 616-623.
(4) YueLi, Charles F. Shoemaker, Jianguo Ma, Changrong Luo and Fang Zhong. Effects ofAlcalase/Protease treatments on the rice starch isolation and their effects onproperties. Food Chemistry, 2009, 114(3), 821-828.
(5) YueLi, Shoemaker, Xueran Shen, Jianguo Ma, AM Ibáñez-Carranza and Fang Zhong. Theisolation of rice starch with food grade proteases combined with othertreatments . Food Science and Technology International, 2008, 14 (3),215-224.
(6) YueLi, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma, Fang Zhong. The effect ofalkalization on the bioactive and flavour related components in commercialcocoa powder, Journal of Food Composition and Analysis, 2012, 25, 17-23.
(7) YueLi, Zhong Fang, MA Jianguo, GU Xiaohong. Spectra analysis on rice starches fromdifferent varieties during pasting. Acta Polymerica Sinica, 2008, 7, 720-725.
(8) YueLi, Fang Zhong, Wei Ji, Wallace Yokoyama, Charles F. Shoemaker. Functionalproperties of Maillard reaction products of rice protein hydrolysates withmono-, oligo- and polysaccharides. Food Hydrocolloids, 2013, 30:53-63.
(9) Yue Li, Lianzhong Ai, Wallace Yokoyama, Charles F. Shoemaker, Dong Wei, Jianguo Ma, and Fang Zhong. Properties of Chitosan-Microencapsulated Orange Oil Prepared bySpray-Drying and Its Stability to Detergents. Journal of Agricultural and FoodChemistry. 2013, 61, 3311?3319.
(10) FangZhong, Yue Li, Ana Marie Ibanz, Moon Hun Oh, Kent S. McKenzie and CharlesShoemaker. The effect of rice variety and starch isolation method on thepasting and rheological properties of rice starch dispersions. FoodHydrocolloids, 2009, 23(2), 406-414.
(11) FangZhong , Xin Yang , Yue Li，and CharlesF. Shoemaker. Papain-induced Gelation of Soy Glycinin (11S). Journal of FoodScience, 2006, 71 (5), E232-E237.
(12) FangZhong, Tingting Fu, Yue Li, Charles Shoemaker, Preparation and Characterizationof Functional Compounds Encapsulated Microemulsion with Nonionic Surfactants,Journal of Food and Drug Analysis, 2012,20:203-207.
(13) ZhitingXu, Fang Zhong*, Yue Li*, Charles Shoemaker, Wallace Yokoyama, Effect ofPolysaccharides on the Gelatinization Properties of Cornstarch Dispersions,Journal of Agricultural and Food Chemistry, 2012, 60(2), 658-664.
(14) FangZhong, Meng Yu, Changrong Luo, Charles F. Shoemaker,Yue Li, Shuqin Xia,Jianguo Ma. Formation and characterisation of mint oil/S and CS/watermicroemulsions. Food Chemistry, 2009, 115, (2), 539-544.
(15) Hategekimana,J., Ma, J.G., Li, Y. , Karangwa, E., Tang, W., *Zhong, Fang. Effect of chemicalcomposition of honey on cream formation in honey lemon tea. Advance Journal ofFood Science and Technology, 2011, 3(1):16-22
(16) RongLiang, Shiqi Xu, Charles F. Shoemaker, Yue Li, Fang Zhong*, Qingrong Huang.Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions. Journalof Agriculture and Food Chemistry.2012, 60:7548?7555.
(17) JiaWu, Fang Zhong, Yue Li, Charles Shoemaker, Wenshui Xia, Preparation andcharacterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blendedfilms, Food Hydrocolloid, 2013,30:82-91
(18)YueLi, Huien Zhang, Charles F. Shoemaker, Zhiting Xu, Song Zhu, Fang Zhong. Effectof dry heat treatment with xanthan on waxy rice starch. Carbohydrate Polymers, 92 (2013) 1647–1652
(19) Huan Liu, Rong Liang, John Antoniou, Fei Liu, Charles F. Shoemaker, Yue Li*, Fang Zhong*. The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch. Food Chemistry 159 (2014) 222–229.\
(20) Yue Li, Michael Driver, Eric Decker, Lili He. Lipid and lipid oxidation analysis using surface enhanced Raman spectroscopy (SERS) coupled with silver dendrites. Food Research International 58 (2014) 1–6.
(21)Yue Li, Song Zhu, Yun Feng, Feifei Xu, Jianguo Ma, and Fang Zhong. Influence of Alkalization Treatment on the Color Quality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder. Food Science and Biotechnology. 2014, 23: 59-63.
(22) Yue Li, Michael Driver, Thunnalin Winuprasith, Jinkai Zheng, David Julian McClements, Lili He. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. Analyst, 2014, 139, 5075-5078.
(23) Jing Qi, Wallace Yokoyama, Kingsley George Masamba, Hamid Majeed,Fang Zhong* and Yue Li*. Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications. RSC Adv., 2015, 5, 79915-79923.
(24) Yue Li, Wallace Yokoyama, Jia Wu,a Jianguo Ma and Fang Zhong*.Properties of edible films based on pullulan–chitosan blended film-forming solutions at different pH. RSC Adv., 2015, 5, 105844-105850.
(25) Yue Li, Wallace Yokoyama,Shengnan Xu, Song Zhu, Jianguo Ma, Fang Zhong*. Formation and stability of W/Omicroemulsion formed by food grade ingredients and its oral delivery of insulinin mice. Journal of Functional Foods.2017, 30, 134-141.





获奖




专利 1.钟芳，麻建国，申雪然，李玥，王戈莎. 2006. 一种用酶法水解分离制备大米淀粉和大米肽的方法. 中国专利，ZL93.3
2.李玥，钟芳，查尔斯·修麦克，麻建国，魏慧贤，夏书芹. 2011. 一种干热变性大米淀粉的制备方法. 中国专利，ZL3.
3.李玥，钟芳，吴佳，殷晓美，张晓鸣，夏书芹.2012.一种以淀粉与多糖复合改性产物作为基质的可食用涂层及其制备方法.中国专利，ZL4.5
4.钟芳，李玥，陆钫，纪葳. 2012. 一种蛋白质-糖接枝耦联技术改善大米蛋白功能性质的方法. 中国专利，ZL8.3
5.钟芳，李玥；魏冬，张晓鸣，夏书芹. 2012. 一种具有长效性的香精微胶囊及其制备方法. 中国专利，ZL1.1
6. 徐菲菲，钟芳，李玥，夏熠珣，常玉梅. 2013.04.17. 一种提高樱桃李出汁率的方法.中国专利，ZL8.2
7.李玥，钟芳，张超.一种淀粉经预处理制备高吸油率多孔淀粉的方法. 2013.12.11. 中国专利，ZL3.8
8.钟芳，李玥，刘小楠，徐菲菲.2013.09.18.一种具有清除口臭的宠物犬曲奇饼干及其制作方法. 中国专利，ZL4.7
9.钟芳，李玥，麻建国，易江.2013.08.21.一种无需高压均质的可食性纳米级β-胡萝卜素乳状液及其制备方法.中国专利，ZL3.4
10.朱松，李玥，王洪新，陈培培，丁绍东，戴军，陈尚卫.2013.11.20一种高效毛细管电泳拆分检测茶氨酸对映体的方法.中国专利, ZL5.X
11.钟芳，李玥，梁蓉，黄庆荣，麻建国，徐菲菲.2014.07.09. 一种含有薄荷油的纳米抗菌乳液及其制备方法.中国专利，ZL8.1
12.李玥,钟芳,刘欢,徐菲菲,王庆卫.2014.9.24.一种采用酸热处理制备抗性淀粉的方法.中国专利, ZL0.5
13.钟芳，李玥，徐菲菲，张明秀，李超，刘小楠.2014.03.26. 一种改善犬皮肤与毛发健康状况的犬粮颗粒及其制备方法.中国专利，ZL2.7





承担教学




研究生培养

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