Faculty
Bai, Xiaojia
Cao, Ruge
Cheng, Dai
Guo, Honglian
Jiang, Yumei
Li, Fengjuan
Li, Jing
Li, Shuhong
Li, Whenzhao
Liu, Changjin
Liu, Qingdai
Liu, Rui
Lu, Yang
Pan, Mingfei
Wang, Fang
Wang, Hao
Wang, Xu
Wang, Yurong
Wang, Zhiwei
Wu, Tao
Yang, Rui
Zhao, Guozhong
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Li, Fengjuan

  

Fengjuan Li

Ph.D., Associate professor

address:

Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin 300457, China

email:

lifj@tust.edu.cn

phone:

+86 022-60912453

Biography

•Nov. 2014- present: Associate Professor, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.

•Aug. 2014-Dec. 2015: Work Fellow, Division of Consumable goods Industry, Ministry of Industry and Information Technology of China.

• Apr. 2012-Apr. 2013: Research Fellow, United Nations University Fellowship at Food Function Division, National Food Research Institute, Tsukuba, Japan.

•Jul. 2009-Oct. 2014: Assistant Professor, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China.

•Ph.D., Food Science, China Agricultural University, Jun. 2009.

Combined Ph.D./Master’s Degree Program.

•B.S., Food Science and Engineering, Jilin University, Jul. 2004.

Research Interests

Investigation of functional properties of phytochemicals, mainly derived from fermented soybean foods, tea and herbs, including inhibitory effects on key enzymes relevant to the management of cardiovascular and metabolic diseases (in particular hypertension and type 2 diabetes), using in vitro/in vivo assay and virtual screening.

Separation and characterization of bioactive compounds with focus on peptides, polyphenols and Maillard reaction products (MRPs) by chromatography and spectroscopic methods, and their action mechanism.

Effect of processing on the functional properties of final food products and the compositional and structural profiles of the bioactive constituents.

•Screening, identification and properties of microorganisms linked to the fermentation of foods with health benefits (such as Bacillus subtilis, Aspergillus oryzae).

Recent Publications

[1] Li, Fengjuan*; Liu, Wanlu; Yamaki, Kohji; Liu, Yanhong; Fang, Yuanyuan; Li, Zhenjing; Chen, Mianhua; Wang, Changlu. Angiotensin I-converting enzyme inhibitory effect of Chinese soypaste along fermentation and ripening: Contribution of early soybean protein borne peptides and late Maillard reaction products. International Journal of Food Properties, 2016, 19(12), 2805-2816.

[2] Li, Fengjuan*; Yamaki, Kohji*; Cheng, Yongqiang; Fang, Yuanyuan. Assessment and separation of angiotensin I-converting enzyme inhibitory peptides in Chinese soypaste. International Journal of Food Engineering, 2015, 11(2), 301-305.

[3] Wang, Yurong*; Cui, Haiyan; Zhou, Jiaping; Li, Fengjuan; Wang, Jinju; Chen, Mianhua; Liu, Qingdai*. Cytotoxicity, DNA damage, and apoptosis induced by titanium dioxide nanoparticles in human non-small cell lung cancer A549 cells. Environmental Science and Pollution Research, 2015, 22(7), 5519-5530.

[4] Wang, Yurong; Li, Fengjuan*; Chen, Mianhua; Li, Zhenjing; Liu, Wanlu; Wang, Changlu. Angiotensin I-converting enzyme inhibitory activities of Chinese traditional soy-fermented douchi and soypaste: Effects of processing and simulated gastrointestinal digestion. International Journal of Food Properties, 2015, 18(4), 934-944.

[5] Li, Fengjuan; Ohnishi-Kameyama, Mayumi; Takahashi, Yoko; Yamaki, Kohji*. Angiotensin I-converting enzyme inhibitory activities of Chinese fermented soypaste and estimation of the inhibitory substances. Journal of Functional Foods, 2013, 5(4), 1991-1995.

[6] Li, Fengjuan; Ohnishi-Kameyama, Mayumi; Takahashi, Yoko; Yamaki, Kohji*. Tea polyphenols as novel and potent inhibitory substances against renin activity. Journal of Agricultural and Food Chemistry, 2013, 61(40), 9697-9704.

[7] Wang, Zhifang; Wang, Changlu*; Li, Fengjuan; Li, Zhenjing; Chen, Mianhua; Wang, Yurong; Qiao, Xi; Zhang, Hong. Fumigant activity of volatiles from Streptomyces alboflavus TD-1 against Fusarium moniliforme Sheldon. Journal of Microbiology, 2013, 51(4), 477-483.

[8] Li, Fengjuan; Takahashi, Yoko; Yamaki, Kohji*. Inhibitory effect of catechin-related compounds on renin activity. Biomedical Research, 2013, 34(3), 167-171.

[9] Li, Yadi*; Frenz, Christopher M.; Li, Zhiwen; Chen, Mianhua; Wang, Yurong; Li, Fengjuan; Luo, Cheng; Sun, Jian; Lars bohlin; Li, Zhenjing; Yang, Hua; Wang, Changlu*. Virtual and in vitro bioassay screening of phytochemical inhibitors from flavonoids and isoflavones against xanthine oxidase and cyclooxygenase-2 for gout treatment. Chemical Biology & Drug Design, 2013, 81(4), 537-544.

[10] Wang, Changlu*; Wang, Zhifang; Qiao, Xi; Li, Zhenjing; Li, Fengjuan; Chen, Mianhua; Wang, Yurong; Huang, Yufang; Cui, Haiyan. Antifungal activity of volatile organic compounds from Streptomyces alboflavus TD-1. FEMS Microbiology Letters, 2013, 341(1), 45-51.

Honors & Awards

ü   Young Scientific Talent for Tianjin Innovative Talent Promotion Plan 2017

ü   2nd-Level Talent for Tianjin “131” Innovative Talent Cultivation Project 2015

Teaching

Grain and Oil Foods Processing for undergraduate students

Food Biotechnology for graduate students