Name: LI Jie

Gender: Female

Degree: PhD

Title: Associate Professor

Organization: Huazhong Agricultural University

Education Experience:

Sep. 2005 – Jul. 2008: PhD candidate. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Major in processing and preservation of produce. My PhD program focused on the yellowing of salted radish during pickling. The objective was to seek the relationship between 4-MTBI(4-methylthio-3- butenyl isothiocyanate) and yellowing of salted radish and its mechanism.

Sep. 1997 – Jul. 2000: Postgraduate. Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Major in processing and preservation of produce. My master program focused on the influence of anti-browning agents and package material on lotus root’s  quality,aiming at finding an effective method to control the browning and putrefaction of lotus root during storage.

Sep. 1993 – Jul. 1997: College Student. Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Major in Food Science and Engineering. My bachelor dissertation studied the  extraction,separation and stability of chlorogenic acid from Eucommia Ulmoides Oliv. leaves.

Work Experience:

Jan. 2009 – present: Associate professor. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Teaching Food Technology and Food Preservation for undergraduates,and Processing and Preservation of Produce for postgraduates.

Jan. 2003 – Dec. 2008: Lecturer. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Taught Food Technology and Food Preservation for undergraduates.

Jul. 2000 – Dec. 2002: Teaching assistant. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Taught Food Technology for undergraduates.

Rewards:

Research Area:

Control of changes in color and texture of fruits and vegetables during processing and preservation.

Identification and control of pathogens on fruits and vegetables during processing and preservation.

Comprehensive utilization of fruits and vegetables.;

Publication:

Jie Li,Shoulei Yan, Qian Wang, Yuxia Li and Qingzhang Wang.Effects of ionized air treatments on postharvest physiology and quality of fresh cucumber. Journal of Food Processing and Preservation. Early View,24 Jul 2012

Zhao Chunmei, Yan Shoulei,Li Jie*, Wang Qingzhang,Hua Hanwei,Liu Song. Effect of soluble dietary fiber from nodes of lotus root on the quality of noodles. Journal of Changjiang Vegetables, 2012(15)：50-52

Luo,J.,Wang,Q.,Zhang,X.,Hu,Y.,Li,J*. Fresh-cut Lotus Root’s Changes During Storage and Selection for Anti-browning Agents. Hubei Agricultural Sciences,2007，46（1）：124-126

Luo,J.,Li,J.,Wang,Q.Study on Anti-browning of Fresh-cut Lotus Root Slices.Food Research and Exploitation, 2006，27：74-76

Luo,H.,Li,J., Yan,S.,Wang,Q.Research on Isolation and Identification of Pathogens from Lotus Root during Storage and Properties of Pathogenic-related Enzymes. Journal of Changjiang Vegetables, 2011（16）：68-72

Li,J.,Wang,Q. Effect of Cultural Condition on Browning Factors and Storage Effects of Lotus Root. Hubei Agricultural Sciences, 2007，46（3）：442-443

Wang,Q.,Wang,Q.,Li,J.,Yan,S. Preservation Research of Cucumbers Treated With Ionized Air. Science and Technology of Food Industry, 2011(5)：348-351

Luo,H., Wang,Q., Yan,S.,Li,J. Effect of Chitosan and Chitosan-based Coatings on the Storage Quality of Lotus Rhizones. Journal of Food Science and Biotechnology, 2011,30(4)：518-522

Zhao,Q.,Zou,T.,Wang,Q.,Yan,S.,Li,J.Killing Bacteria Effects of Ozone and Negative Ions on Three Bacteria for Eggs. Journal of Anhui Agricultural Sciences, 2011，39(16)：9732-9734

Li,J.,Yan,S.,Wang,Q.,Qian,W. Comparative Study on Cooking Characteristics of Lotus Roots of Different Texture.Journal of Changjiang Vegetables, 2011（16）：128-132

Li,J.,Hu,Y.,Yu,X.,Wang,Q. Effect of Dehydrating Condition and β-CD on Sliced Lotus Root Dehydration and Reconstituability. Science and Technology of Food Industry, 2007，28（5）：81-84

Li,J.,Wang,Q.,Tan,Z.,Li,W. Effects of Lactic Fermentation on Fried Lotus Root Chips. Food Science, 2007，28（9）：154-157

Li,J.,Wang,Q.,Tan,Z.,Li,W. Study on Effects of Pretreatment on Fried Lotus Root Chips. Food Science, 2007，28（6）：138-141

Tian,C.,Yan,S.,Li,J*.,Peng,G.,Wang,Q. Gelatinization Characteristics of Lotus Root Starch. Food Science, 2009，30(11)：29-32

Li,J.,Wang,Q.,Zhang,J.,Chen,X.,Xie,B. Optimization of Glucosinolates Extraction Process from Radish Seeds by Orthogonal Rotation Design. Food Science, 2008，29(12):264-269

Li,J.,Wang,Q.,Zhou,Q.,Sun,Y.,Xie,B. Study on Properties of Myrosinase from Radish. Food Science, 2008，29(11):451-455

Li,J.,Tian,C.,Xiang,L.,Wang,Q. Determining Gelatinization Temperature of Lotus Root Starch.  Journal of the Chinese Cereals and Oils Association,2007，22（3）：70-72

Li,J.,Tian,C.,Xiang,L.,Wang,Q. Influence of Additives on Rheological Properties of Lotus Root Starch Paste. Journal of the Chinese Cereals and Oils Association, 2007，22（1）：65-68

Li,J.,Tian,C.,Wang,Q. Study on Crystallization Properties of Lotus Root Starch. Food Science, 2007，28（2）：50-52

Li,J.,Tian,C.,Tan,Z.,Xiang,L.,Wang,Q. Separation and Purification of Lotus Root Starch and Its Fractions. Hubei Agricultural Sciences, 2007，46（2）：297-299