Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Zhenjing Li is a lecture of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Li completed Bachelor Degree from Three Gorges University at 2005. Dr. Li received his doctoral degree from Tianjin University of Science and Technology at 2011 after successive postgraduate and doctoral programs of study. He published over 20 scientific papers.
Dr. Li is mainly engaged in research and development of functional food.
 Li zhenjing, Li zhuan, Dong xiaoying, Lu laifeng, Wang changlu.Hypouricemic and nephroprotective effects of total flavonoids from the residue of supercritical CO2 extraction of Humulus lupulus in potassium oxonate-induced mice. Pakistan Journal of Pharmaceutical Sciences, 2017,30(493-497).
 Zhenjing Li, Yanan Zhang, Lin Lin, Haiyan Cui, Tiantian Wang, Yanping Sun, Mianhua Chen, Changlu Wang. Cellulase-assisted extraction and anti-ultraviolet activity of polysaccharides from the root of flammulina velutipes on c. elegans (Vol.31, No.6, November 2018)
LI Zhenjing, XUE Yibin, LIU Yan, XU Han, REN Zhiyuan, WANG Changlu. The Control Strategy and Research Progress of Citrinin in Monascus spp. Food science, 1-8.(2017-10-13)
 Lin lin, Wang changlu, Li zhenjing, Wu huijia, Chen mianhua. Effect of temperature-shift and temperature-constant cultivation on the monacolin k biosynthetic gene cluster expression in monascus sp. Food Technology and Biotechnology, 2017, 55(40-47).