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, Shuhong


Shuhong Li

Ph.D, Lecturer


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




+86 022-60912402


Dr. Shuhong Li is a lecture of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. She graduated from Agricultural University of Hebei with a bachelor’s degree and a master’s degree in food science in 2008 and 2011 respectively. She obtained her doctoral degree in food science from University of Tsukuba in 2014 and worked as a postdoctoral fellow at University of Tsukuba in Japan. She has served as a lecturer since January 2015 in Tianjin University of Science & Technology.

Research Interests

It is an important means to improve the solubility, stability and bioavailability of nutrients by the design and construction of nanoparticles using protein and polysaccharides. So far, the problem of low loading rate, burst release and unclear release mechanism is not conducive to the effective delivery and utilization of nutrients. Base on the particular structure and self-assembly characteristics of zein, the construction of hollow zein/chitosan nanoparticle was put forward, in which the hollow structure could improve the loading rate and slow release of the guest molecules. First of all, hollow zein/chitosan nanoparticles were prepared by sacrifice template method and nonsolvent induce phase separation method. Secondly, solid zein/chitosan nanoparticles as control, the characterization and properties of hollow zein/chitosan nanoparticles were analyzed. The properties of the delivery system were studied and the assembly mechanism was elucidated. Finally, curcumin was used as a model to study the loading rate and elucidate the mechanism of the release of nutrients from the hollow zein/chitosan nanoparticle. This project provides a theoretical basis for enriching nano nutrient delivery system, and has important guiding significance for the application of nanotechnology in food science.

Recent Publications

[1]Shuhong Li, Ang Gao, Shuang Dong, Ye Chen*, Zhongfang Lei, Zhenya Zhang, Purification, antitumor and immunomodulatory activity of polysaccharides from soybean residue fermented with Morchella esculenta. International Journal of Biological Macromolecules, 2017, 96: 26-34. (IF :3.138)

[2]Shuhong Li, Ye Chen, Kejuan Li, Zhongfang Lei, Zhenya Zhang*, Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta. International Biodeterioration and Biodegradation, 2016, 109: 113-118. (IF :2.131)

[3]Shuhong Li, Yaxin Sang, Dan Zhu,YingnanYang, Zhongfang Lei, Zhenya Zhang*, Optimization of fermentation conditions for crude polysaccharides by Morchella esculenta using soybean curd residue. Industrial Crops and Products, 2013, 50: 666-672. (IF:3.208)

[4]Shuhong Li, Linbo Wang, Chunfeng Song, Xuansheng Hu, Hongyi Sun, Yingnan Yang, Zhongfang Lei,Zhenya Zhang*, Utilization of soybean curd residue for polysaccharides by Wolfiporia extensa (Peck) Ginns and the antioxidant activities in vitro,Journal of the Taiwan Institute of Chemical Engineers, 2013, 45: 6-11. (IF: 2.637)

[5]Shuhong Li, Dan Zhu, Kejuan Li, Yingnan Yang, Zhongfang Lei, Zhenya Zhang*, Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors. ISRN Industrial Engineering, 2013, DOI: http://dx.doi.org/10.1155/2013/423590.

Honors & Awards

ü   Chinese Scholarship Council

ü   National Scholarship

ü   Outstanding graduates in University of Tsukuba

ü The Third Prize of Instructor from National College Students' life science innovation and Entrepreneurship Competition


Food Technology

Functional Food

Food Course Design

Food Quality Evaluation