1)国家重点研发计划课题“大宗油料微量活性组分高效利用关键技术研究及新产品开发（2021YFD2100404）”科技部，课题主持，2021.12-2026.11

2)国家自然科学基金委员会面上项目“高内相油包水凝胶体系的构建与稳定机理研究（32072138）”基金委，主持，2021-2024

3)国家自然科学基金委员会面上项目“食用植物油热加工过程中的氧化途径及其调控机制（31571878）”基金委，主持，2016-2019

4)粮食公益性行业科研专项“米糠油精炼过程品质变化规律及科学性评价研究(201313011-7)”，国家粮食局，子课题主持，2014-2017

5)“863”计划重点项目“热加工过程高油脂食品有害物形成规律及控制技术研究（2011AA100806-3）”，科技部，子课题主持，2012-2016

6)企业横向项目“中药多糖产品生产质量控制技术研究及应用”，2021-2022

7)企业横向项目“口服液产品质量稳定性提升研究及应用”，2020-2021

8)企业横向项目“夏威夷果氧化哈败的防控技术研究”，2019-2020

9)企业横向项目“松花粉氧化机理及新型灭菌方法研究”，2018-2020

10)企业横向项目“翅果油系列产品开发”，2017-2019

近三年代表性学术论文

2022年

1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)

2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)

3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)

4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)

5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)

6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)

7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)

8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)

9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)

10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)

11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)

12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)

2021年

13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)

14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)

15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)

16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)

17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)

18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)

19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)

20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)

21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)

2020年

1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)

2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)

3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)

4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)

1)“菜籽绿色制油及副产物高值利用关键技术”获2021江苏省科学技术二等奖（排名第2）

2)“高活性植物与真菌多糖加工与品质分析关键技术研究与应用”获2016年商业联合会一等奖(排名第1)

3)“超大型智能化食用油脂制取及精炼成套装备关键技术的研究及应用”获2019江苏省科学技术三等奖（排名第4）

4)“油菜籽适度加工与综合利用关键技术开发与应用”获2021年商业联合会二等奖（排名第3）

5)“多糖类产品质量控制关键技术体系的构建及应用”获2020年商业联合会科学技术一等奖（排名第3）

6)“零反式脂肪酸食品专用油脂加工关键技术及其产业化应用”，获2015年教育部科技进步二等奖（排名第5）

7)“猪油制油新技术与综合开发”，获2015年商业联合会二等奖（排名第5）

1)一种富含抗氧化剂冷榨菜籽油的制取方法，专利号：ZL 202110571453.X

2)一种提高夏威夷果中抗氧化剂渗透效率的方法，专利号：ZL 202110654640.4

3)A Method for Producing High Quality Animal Oil with Low Cholesterol Levels,专利号：US 9920278B2

4)Method for Preparing Rapeseed Oil by Semi-solid Aqueous Enzymatic Treatment,专利号：US 10640728 B2

5)A Method for oil extraction from dehydrated Euphausia superba. ,专利号：US 10492508 B2

6)Approach for processing marble-like beef,专利号：US 11064719 B2

7)一种鸸鹋油涂抹型人造奶油及其制备方法，专利号：ZL 201910023746.1

8)一种基于低共熔溶剂制备Gemini型氨基酸的方法，专利号：ZL 201910447896.0

9)一种基于低共熔溶剂的脂氨基酸类化合物的制备方法，专利号：ZL 201910193954.1

10)一种火麻油中四氢大麻酚检测的前处理方法，专利号：ZL 201710167665.5

11)一种乳化猪油制备烘焙食品的方法，专利号：ZL 201611003418.3

12)一种鉴别精炼植物油中地沟油掺假的方法,专利号：ZL201610515761.X

13)一种底物受热生成的丙烯醛的捕集装置和测定方法,专利号：ZL201610192877.4

本科生课程：《仪器分析》

每年招收博士研究生1-2名，硕士研究生3-4名。