Name: LI Ying-Chang

Gender: Female

Degree: Ph.D

Title: Associate Professor

Organization: Bohai University

Education Experience:

B.S.,Environmental  Science Liaoning University,            1998.07

M.S., Botany Science Shenyang Agricultural University,       2005.07

Ph.D., Food Science Shenyang Agricultural University,        2008.07

Work Experience:

2008- Until now

Associate Professor of Food Science, College of Chemistry, Chemical Engineering and Food Safety, Bohai University  

2003-2008     

Lecturer of  Food Science,  College  of  Chemistry,  Chemical  Engineering  and  Food Safety, Bohai University

Rewards:

Nearly 50 papers were published. Two books were published. The national science foundation was approved. The first prize and third prize were award by the Liaoning Province Natural Science Academic Committee.

Research Area:

processing and storage of aquatic products ( agricultural products)

Publication:

1. Ying Chang Li, Bin Xin Li, Li Jing Geng. Hypolipidemic and antioxidant effects of total  ?avonoids from blueberry leaves. Eur Food  Res  Technol, 2011, 233: 897-903.

2.Ying Chang Li. Antioxidant Activity of Flavonoids from Sweet Potato Vines in Vitro. Advanced Materials Research . 2011, 236-238: 2634-2638.

3.Ying-chang Li, Jun-li Zhu, Jian-rong Li. Research progress on producing and control of endogenous formaldehyde in aquatic products. Science and Technology of Food Industry (Chinese), 2012, 33(8): 406-408.

4.Ying-chang Li, Bing-xin Li, Liang-yu Meng, Yue Shao. Antioxidant activity and stability of anthocyanins from St. Cloud blueberry. Food Science (Chinese), 2012, 33(9): 105-109.

5.Ying-chang Li，Chun-mao Lv，Xian-jun Meng，Yong Ma，Yan-bo Feng. Structural identification of Malvidin-3-galactoside from St. Cloud  blueberry Fruits. Food Science (Chinese), 2010, 31(23): 14-17.