姓名： 李娟

性别： 女

学历： 博士

职称： 副教授

工作单位： 江南大学

教育情况：

2010.09-2013.12 江南大学，食品科学，博士

2011.12-2012.11 美国小麦市场研究中心，访问学者

2013.09-2013.12 美国堪萨斯州立大学，访问学者

2006.09-2008.07 江南大学，水产品加工与贮藏，硕士

2002.09-2006.07 山西农业大学，食品科学与工程，学士

工作经历：

2014.01-2016.04 江南大学，食品科学与技术国家重点实验室，博士

所受奖项：

2017年中国轻工业联合会科学技术奖三等奖，第三完成人

主要研究方向：

粮食精深加工与功能营养研究、粮食质量安全、谷物蛋白及亲水胶体等大分子研究、功能性材料研究。

代表性著作：

?一作代表性文章

1. Juan Li, Yuting Wu, Naiyan Lu, Dasong Liu, Joe M. Regenstein, Peng Zhou?. Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems.Food Bioscience, 2019, 30:1–8.

2. Juan Li, Xueer Xu, Zhengxing Chen?, Tao Wang, Zhengjie Lu, Weicheng Hu, Li Wang. Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system.Carbohydrate Polymers, 2018, 200:416–426.

3. Juan Li, Xueer Xu, Zhengxing Chen?, Tao Wang, Li Wang, Qixing Zhong. Biological macromolecule delivery system fabricated using zein and gum Arabic to control the release rate of encapsulated tocopherol during in vitro digestion.Food Research International, 2018, 114:251–257.

4. Juan Li, Cunkuan Shen, Bingquan Ge, Li Wang, Ren Wang, Xiaohu Luo & Zhengxing Chen*. Preparation and application of potato flour with low gelatinization degree using flash drying.Drying Technology, 2018, 36(3):374-382.

5.Juan Li, Yuting Wu, Ying Ma, Naiyan Lu, Joe Mac Regenstein, Peng Zhou*. E?ects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.Food & Function, 2017, 8(8):2897–2904.

6.Juan Li, Gary G. Hou, Zhengxing Chen*. Improvement of gums in physicochemical and rheological properties of barley-fortifed saltine cracker dough.Cereal Research Communications, 2016, 44(3):481–489.

7.Juan Li, Gary G. Hou*, Zhengxing Chen*, Ai-Lan Chung, Kathleen Gehring. Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique.LWT-Food Science and Technology, 2014, 55:43–50.

8.Juan Li, Gary G. Hou*, Zhengxing Chen*, Kathleen Gehring. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough.Journal of Cereal Science, 2013, 58:437–445.

9.Juan Li, Gary G. Hou*, Zhengxing Chen*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements.Cereal Food World, 2013, 58:1–9.

10.Juan Li, Ji Kang, Li Wang, Zhen Li, Ren Wang, Zhengxing Chen*. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI). Journal of Agricultural and Food Chemistry, 2012, 60:6507−6514.

11.李娟，葛斌权，陈正行*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019, 34(3):7-12.

12.李娟，何雪丹，陈正行*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019, 34(3):7-12.

13.李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019, 45(9):123-127.

14.李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019, 45(10):104-109.

15.李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017, 43(12):45-49.

16.李娟，许雪儿，陈正行*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017, 32(10):151–155.

17.李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017, 43(12):62-66.

18.李娟，王韧，王莉，黄柏林，曹红婷，陈正行*，全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6): 654-658.

19.李娟，王莉，李晓瑄，陈正行*，阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1): 39-41.