姓 名：李杰澄
性 别：女
出生年月：1992.02
民 族：汉族
职称职务：内聘副教授
教育经历
1. 2019.02-2023.09 新西兰奥克兰大学，食品科学学院，博士
2. 2016.03-2018.09 新西兰奥克兰大学，食品科学学院，硕士
3. 2010.09-2014.07 南昌大学，食品科学与工程学院，学士
主要研究方向
1.乳制品蛋白质结构与功能
2.乳制品相关产品开发
3.食品组分相互作用
主要工作经历及简历
1. 2024.10-至今，天津科技大学食品学院，内聘副教授
2. 2020.09-2021.07，广东以色列理工学院，生物技术与食品工程学院，访问学者
科研项目
新西兰Goldmax企业项目，Effect of Hydrolyzed Whey Protein Isolate on Physicochemical Properties of Bovine Infant Formula, 2019-2023, 主持
近年发表的部分科研论文
[1] J. Li, F. Zhu*; Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities, Current Opinion in Food Science, 2024, 62: 101264
[2] J. Li, F. Zhu*; Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties, Comprehensive Reviews in Food Science and Food Safety, 2024, 23(3): e13337
[3] J. Li; C. Hartinger; F. Zhu*; Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides, Food Hydrocolloids, 2023, 145: 109035
[4] J. Li; Z. Yang*; X. Lin; S. Wu; G. Li; N. Li; D. Otter; F. Zhu; C. Hartinger; H. Corke; Y. Hemar; In-flow SAXS investigation of whey protein isolate hydrolyzed by bromelain, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 631: 127662
[5] M. A. Khan; Y. Hemar*; J. Li; Z. Yang; L.M. De Leon-Rodriguez; Fabrication, characterization, and potential applications of re-assembled casein micelles, Critical Reviews in Food Science and Nutrition, 2023, 64(22): 7916-7940
[6] F. Zhu*, & J. Li; Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). LWT, 2019, 101: 847-853.
[7] F. Zhu*, & J. Li.; Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum). International Journal of Food Science & Technology, 2019, 54(5): 1670-1676.
联系方式
通信地址：天津经济技术开发区十三大街29号（逸夫楼507室）
邮政编码：300457
E-mail：jiechengli@tust.edu.cn
