Faculty
Geng, Weitao
Li, Chao
Li, Hongbo
Li, Hongjuan
Li, Ping
Li, Zhenjing
Liu, Huanhuan
Lu, Laifeng
Meng, Demei
Qiao, Liping
Sui, Wenjie
Wang, Dongjie
Wang, Shuai
Wang, Tianxin
Wu, Shufen
Yang, Chen
Yao, Yunping
Zhang, Qin
Zhang, Xiaowei
Zhang, Xiaoxu
Zhang, Yan
Current Location:Home > About Us > Faculty > Lectures > text

Li, Hongjuan

 

Hongjuan Li

Ph.DLecturer

address:

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

email:

lihongjuan@tust.edu.cn

phone:

+86 022-60912401

Biography

July, 2014- Now      Tianjin University of Science and Technology  

                    Lecturer

Sep, 2011- July, 2014  Chinese Academy of Agricultural Science

                    PhD of Food Science

Sep, 2008- July, 2011  Chinese Academy of Agricultural Science

                    Master Degree of Food Science

 

Research Interests

My research interests are in the areas of dairy science & technology, dairy product development, the component changing mechanism during processing, especially cheese processing and application. Mozzarella is one of the most popular cheeses. Rheological properties are the most important processing quality for Mozzarella. Currently there is no systematic study of changes in the rheological properties of Mozzarella cheese under the change mechanism of different rheological state and the intramolecular structure. This project use the glass transition theory to research the rheological properties of Mozzarella. We use DSC detect the thermal characteristics combined with thermodynamic models and equations to get the state diagram of Mozzarella. The Mozzarella cheese was divided into three states: glassy, rubbery and viscous flow state. We detected the rheological properties in different state, use fluorescence spectroscopy to study the hydrophobic interaction changes, use Fourier Transform Infrared Spectroscopy to study the secondary structure changes of cheese protein, analysis the structure and intermolecular forces changes.

 Recent Publications

1. Hongjuan Li#, Shuwen Zhang#, Jing Lv, Lu Liu, Hankie Uluko, Jiaping Lv*, Antifungal activities and effect of Lactobacillus casei AST18 on the mycelia morphology and ultrastructure of Penicillium chrysogenum, Food Control, 2014, 43: 57-64
2. Hongjuan Li, Lu Liu, Shuwen Zhang, Hankie Uluko, Wenming Cui, Jiaping Lv*, Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt, Food Control, 2013, 34(2): 675-680
3. Hongjuan Li, Lu Liu, Shuwen Zhang, Wenming Cui, Jiaping Lv*, Identification of antifungal compounds produced by Lactobacillus casei AST18, Current Microbiology, 2012,65(2): 156-161
4. Zhang Shiuwen, Li Hongjuan, Hankie Uluko, Liu Lu, Pang Xiaoyang, Lv Jiaping*, Investigation of protease production by pseudomonas fluorescens bj-10 and degradation on milk proteins, Journal of Food Processing & Preservation, 2015, 39(6): 2466-2472 
5. Hankie Uluko, Lu Liu, Hongjuan Li, Wenming Cui, Shuwen Zhang, Lili Zhao, Haixiao Xue, Jiaping Lv*, Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates, Journal of the Science of Food and Agriculture, 2014, 94(12): 2420-2428
6. Hankie Uluko, Hongjuan Li, Wenming Cui, Shuwen Zhang, Lu Liu, Jiaping Lv*, Response surface optimization of angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates in vitro after ultrasound pretreatment, Innovative Food Science & Emerging Technologies, 2013, 20(4): 133-139

Teaching

 Dairy Technology for undergraduate students