李洪岩

                                                                   

李洪岩

出生年月:19868

最高學曆學位:博士

職稱:副教授 

導師類型:碩導 

電子郵箱:hongyan.li@btbu.edu.cn

個人簡曆

教育經曆:

2008年畢業於山東科技大學化工學院,獲學士學位

2017年畢業於澳大利亞昆士蘭大學農業與食品學院,獲博士學位

工作經曆:

201712月—至今 雷电竞下载苹果 食品學院講師

主講課程

本科生:《生物化學(國際班)》、《食品科學原理(國際班)》

主要研究領域

澱粉基穀物食品加工基礎;澱粉構效關係與利用

學術兼職

昆士蘭大學研究生校外導師

主要學術成果(課題、論文、獲獎、專利等)

承擔的主要科研項目(限5項)

1、國家重點研發計劃課題,2018YFD0400600,預製調理食品營養與風味調整關鍵技術及新產品研發,2018.07-2020.12345萬元,在研,參與;

2、北京市教委科技一般項目,KM201910011004,基於澱粉熱溶出行為的米飯儲存過程中黏度品質變化的分子機製,2019.01-2020.12,15萬元,在研,主持;

3、雷电竞下载苹果 青年教師科研啟動基金項目,QNJJ2018-06,不同烹煮方式對米飯黏度的影響及其分子機製解析,2017.10-2019.108萬元,在研,主持;

發表的代表性論文(限10篇):

1. Li Hongyan, Lei Ningyu, Yan Shu, Yang Jingyuan, Wen Yangyang, Wang Jing*, Sun Baoguo. The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels. Carbohydrate Polymers 2019, 212, 112-118.

2. Li Hongyan, Yang Jingyuan, Gao Muyao, Wang Jing*, Sun Baoguo. Washing rice before cooking has no large effect on the texture of cooked rice. Food Chemistry 2019, 271, 388-392.

3. Li Hongyan, Lei Ningyu, Yan Shu, Gao Muyao, Yang Jingyuan, Wang Jing*, Sun Baoguo. Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching. International Journal of Biological Macromolecules 2019, 128, 49-53.

4. Li Hongyan*, Yu Lu, Yu Wenwen, Li Haiteng, Gilbert Robert**. Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch. Food Chemistry 2019, 283, 199-205.

5. Li Hongyan, Wen Yangyang, Wang Jing*, Sun Baoguo. Relations between chain-length distribution, molecular size, and amylose content of rice starches. International Journal of Biological Macromolecules 2018, 120, 2017-2025.

6. Li Hongyan, Gilbert Robert*. Starch molecular structure: The basis for an improved understanding of cooked rice texture. Carbohydrate Polymers 2018, 195, 9-17.

7. Li Hongyan#*, Wen Yangyang#, Wang Jing*, Sun Baoguo. The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects. Food Hydrocolloids 2017, 73, 295-299.

8. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports 2017, 7, 43713.

9. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers 2016, 146, 253-263.

10. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry 2016, 196, 702-711.

獲得的授權專利(限5項):

1、李洪岩,王靜,孫寶國,張慧娟,溫洋洋,魏本喜. 一種用秈米作為製做低GI值粽子和壽司的原材料的處理方法. 申請號:201810114250.6

2、李洪岩,王靜,孫寶國,溫洋洋.一種加酶擠壓液化生產非發酵型大米飲料的方法. 申請號:201810455407.1

3、李洪岩,王靜,孫寶國,溫洋洋. 一種基於摩擦指數的大米粘度的評價方法. 申請號:201810489310.2

4、金征宇,李洪岩,焦愛權,徐學明,謝正軍,趙建偉,周星,王金鵬,楊哪,田耀旗. 一種用擠壓加工的不加酶或加酶的大米原料釀造黃酒的方法. ZL201110384050.0

5、金征宇,李洪岩,焦愛權,徐學明,謝正軍,趙建偉,周星,王金鵬,楊哪,田耀旗. 一種用擠壓加工的不加酶或加酶的白酒原料固態發酵釀造白酒的方法. ZL201110384067.6