姓名：李延华
性别：女
学历：博士
职称：副教授
工作单位：浙江工商大学食品与生物工程学院
教育情况：
本科 1999.9-2003.6 东北农业大学 学士 食品科学与工程
硕士研究生（保送免试，全日制） 2003.9-2006.6 东北农业大学 硕士 食品科学与工程
博士研究生（全日制） 2009.2-2013.1 哈尔滨工业大学 博士 化学工程与技术
工作经历：
2006.7-2019.2 吉林通化师范学院 制药与食品科学系 专任教师 讲师
2013.10-至今 浙江工商大学 食品与生物工程学院 专任教师 副教授
所受奖项：
中国食品科学技术学会科技创新三等奖
《乳品科学与技术》杂志2022年优秀审稿专家
2023年1月，获得浙江工商大学2022年教职工年度考核、评优优秀
2019年1月，获得浙江工商大学2018年教职工年度考核、评优优秀
2017年1月，获得浙江工商大学2016年教职工年度考核、评优优秀
2016年1月，获得浙江工商大学2015年教职工年度考核、评优优秀
2015年1月，获得浙江工商大学2014年教职工年度考核、评优优秀
主要研究方向：
乳品科学与微生物发酵
畜产品与农产品精深加工
食品组分特性与食品安全调控
代表性著作：
共发表论文120余篇，代表论文如下：
Y.H. Li, W.J. Wang, L. Guo, Z.P. Shao, X.J. Xu. Comparative study on the characteristics and oxidation stability of commercial milk powder during storage. Journal of dairy science, 2019,102(10):8785-8797.（TOP期刊）
Luping Fang, Weijun Wang, Zhixia Dou, Jie Chen, Yuecheng Meng, Liqin Cai, Yanhua Li*. Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT - Food Science and Technology, 2023, 174(15):114438.（通讯作者）（TOP期刊）
Liqin Cai, Weijun Wang, Jingwen Tong, Luping Fang, Xinfen He, Qi Xue, Yanhua L*. Changes of bioactive substances in Lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation. LWT - Food Science and Technology, 2022, 164: 113629.（通讯作者）（TOP期刊）
Liang Guo; Jie Chen; Sheng Fang; Yanhua Li*; Yichao Song; Yuecheng Meng*. Effect of protein topology on hierarchical complexation of epsilon-polylysine and protein: A multiscale structural analysis. Food Hydrocolloids, 2021, 125: 107431（通讯作者）（TOP期刊）
Yuecheng Meng , Qi Xue, Jie Chen, Yanhua Li*, Zhipeng Shao. Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes. Journal of Dairy Science, 2022, 105(5): 3746-3757.（通讯作者）（TOP期刊）
Yanhua Li, Weijun Wang. Formation of oxidized flavor compounds in concentrated milk and distillate during milk concentration. Journal of dairy science. 2016, 99(12):9647-9651.（TOP期刊）
Y.H. Li, W.J. Wang, X.J Xu, Y.C. Meng, L.W. Zhang, J. Chen, and R. Qiu. Changes in fluorescence intensity induced by soybean soluble polysaccharide-milk protein interactions during acidification. Journal of Dairy Science, 2015,98: 8577-8580.（TOP期刊）
Yanhua Li, Lanwei Zhang, Weijun Wang, Xue Han. Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder. Journal of dairy science. 2013, 96(8):4784-4793.（TOP期刊）
Yuecheng Meng, Li Lou, Zhipeng shao, Jie Chen, Yanhua Li*, Tianqi Zhang. Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis. Foods, 2022,8 （通讯作者）（SCI 二区）
Xingfen He, Jie Chen, Yanhua Li*, Yuecheng Meng*, Sheng Fang, Yaqian Fang. Preparation of water-in-oil (W/O) cinnamaldehyde microemulsion loaded with epsilon-polylysine and its antibacterial properties. Food Bioscience. 46, 2022, 101586（通讯作者）（SCI 二区）
Li Yan Hua, Wang Wei Jun, Zhang Fan, Shao Zhi Peng and Guo Liang. Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk. Food Science & Nutrition. 2019, 7(1): 238-246.（SCI 三区）
Yanhua Li, Xinwei Wang, Yuecheng Meng, Fan Zhang, Zhipeng Shao & Ling Hu. Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage. International Journal of Food Properties. 2018, 21, 1: 2075-2086.（SCI 三区）
Yanhua Li, Weijun Wang. Serum protein aggregates in the high-heated milk and their gelation properties in rennet-induced milk gel. International Journal of Food Properties. 2016,19(9):1994-2006.（SCI 三区）
Yan Hua Li, Shan Shan He, Yue Cheng Meng, Jie Chen and Wei Jun Wang. Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate. Journal of Food Process Engineering, 2016, 39, 5:453-461. （SCI 三区）
Yanhua Li, Weijun Wang, Yuecheng Meng and Jie Chen. Effects of preheat on the flavor and texture properties of yoghurt made of reconstituted milk. Advance Journal of Food Science and Technology. 2015,7(2): 81-87. (EI)
Yanhua Li, Xuejiao Xu, Yuecheng Meng, Jie Chen, Weijun Wang and Rong Qiu. Interaction between casein and soybean soluble polysaccharide during acidification. Advance Journal of Food Science and Technology, 2015,7(2): 81-87. (EI)
Yanhua Li, Lanwei Zhang, Weijun Wang, Lili Zhang, Xue Han, Yuehua Jiao. The flavor property of soft cheese fermented by two stains of Streptococcus thermophilus and made of reconstituted milk. Advanced Materials Research. 2012, 396-398: 1536-1540. (EI和ISTP检索)
Yanhua Li, Lanwei Zhang, Weijun Wang, Hongbo Li, Chaohui Xue. Changes in protein components and size distribution of bovine milk fat globules caused by heat treatment. Advanced Materials Research. 2012, 554-556: 1281-1284. (EI和ISTP检索)
Yanhua Li, Weijun Wang, Yuecheng Meng and Chen Jie. Formation and Gelation Role of Serum Protein Aggragates during the Manufacture of Milk Powder. Journal of Food Process Engineering. 2015, 38(3):299-308.（SCI 三区）
Yanhua Li, Lanwei Zhang, Weijun Wang. Heat-induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt. Journal of Food Biochemistry. 2013, 37(4):409-417.（SCI 三区）
Yanhua Li, Lanwei Zhang, Weijun Wang. Formation of Aldehyde and Ketone Compounds in Production and Storage of Milk Powder. Molecules. 2012, 17(8): 9900-9911.（SCI 二区）
Liang Guo,Yanhua Li,Sheng Fang, Yang Pan,Jie Chen,Yuecheng Meng*. Characterization and interaction mechanism of selective protein separation by epsilon-polylysine: The role of hydrophobic attraction. Food Hydrocolloids,2022, 130, 107710. (TOP期刊)
Yuecheng Meng, Linyue Hang , Sheng Fang , Yanhua Li, Xuejiao Xu, Fan Zhang, Jie Chen. Fabrication of High-Acyl Gellan-Gum Stabilized Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation. Foods, 2022, 11, 1742.（SCI 二区）
Meng, Yuecheng, He, Xingfen,Guo, Liang, Li, Yanhua, Chen, Jie. Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/epsilon-Polylysine Complexes and their Application in Cooked Sausage. Food Biophysics, 2021,16(3):415-425.（SCI 二区）
Yuecheng Meng, Xuliang Chen, Zhehang Sun, Yanhua Li, Dongdong Chen, Sheng Fang, Jie Chen. Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss. LWT - Food Science and Technology,2021, 135, 110049. (TOP期刊)
Liang Guo, Ya-qian Fang, Xian-rui Liang, Yu-yan Xu, Jie Chen, Yan-hua Li, Sheng Fang, Yue-cheng Meng. Influence of polysorbates (Tweens) on structural and antimicrobial properties for microemulsions. International Journal of Pharmaceutics, 2020,20(5):119939. (TOP期刊)
Zhipeng Shao, Yi Yang, Sheng Fang, Yanhua Li, Jie Chen, Yuecheng Meng. Mechanism of the antimicrobial activity of whey protein-epsilon-polylysine complexes against Escherichia coli and its application in sauced duck products. International Journal of Food Microbiology, 2020,328(2):108663. (TOP期刊)
XueJiao Xu , Sheng Fang , Yanhua Li , Fan Zhang , Zhipeng Shao , Yuting Zeng , Jie Chen , Yuecheng Meng. Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid. Food Hydrocolloids, 2019, 86:116-123. (TOP期刊)
Yuecheng Meng, Minghui Sun, Sheng Fang, Jie Chen, Yanhua Li. Effect of sucrose fatty acid esters on pasting, rheological properties and freeze-thaw stability of rice flour. Food Hydrocolloids, 2014,40:64-70. (TOP期刊)
Liang Guo, Yaqian Fang, Zhipeng Shao, Sheng Fang, Yanhua Li, Jie Chen, Yuecheng Meng. pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-L-lysine. International Journal of Biological Macromolecules, 2020,154(1):644-653. （SCI 二区）
Zhipeng Shao, Sheng Fang, Yanhua Li, Jie Chen, Yuecheng Meng. Physicochemical properties and formation mechanism of electrostatic complexes based on epsilon-polylysine and whey protein: Experimental and molecular dynamics simulations study. International Journal of Biological Macromolecules, 2018,118(15):2208-2215. （SCI 二区）
Xue-Jiao Xu, Yan-Hua Li, Sheng Fang, Jie Chen, Ying Yuan, Jing Gan, Zui Tao, Yue-Cheng Meng*. Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice. Journal of Food Science,2018, 4,14135. （SCI 三区）
Weijun Wang, Yanhua Li. Characteristics on the oxidation stability of infant formula powder with different ingredients during storage. Food Science & Nutrition, 2020, 8: 6392-6400.（SCI 三区）
Weijun Wang, Lanwei Zhang, Yanhua Li, Zhen Feng. Heat-induced Protein Aggregates and Difference in the Textural Properties of Whole Milk Gel. Journal of Food Quality. 2012, 35(4): 247-254. （SCI 三区）
Weijun Wang, Lanwei Zhang, Yanhua Li. Production of Volatile Compounds in Reconstituted Milk Reduced-fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-producing Strain. Molecules. 2012, 17(12):14393-14408. （SCI 二区）
Weijun Wang, Lanwei Zhang, Yanhua Li, Lili Zhang, Xu Luo, Shumei Wang. Improvement of Cheese Produced by Reconstituted Milk Powder: Effects of Streptococcus thermophilus on the Texture and Microstructure. Advanced Materials Research. 2012, 396-398: 1541-1544. (EI和ISTP检索)
Weijun Wang, Lanwei Zhang, Yanhua Li, Xue Han, Rongbo Fan, Lili Zhang. Effects of Milk Composition Proportioning on the Texture Properties of Rennet Gels Produced by Reconstituted Milk Powder. Advanced Materials Research. 2012, 396-398: 1652-1656. (EI和ISTP检索)
李延华,王伟军,郭亮,邵志鹏, 张婷婷. 食品粉末颗粒间的相互作用及结块行为的研究进展. 中国粮油学报, 2019, 34(3):126-132.(一级学报)
李延华,王伟军,陈望华,张仲慧,俞佳丽,楼锦雯. 基于ESR光谱技术检测食品中自由基的研究进展.中国粮油学报, 2018, 33(2):135-141.(一级学报)
孟岳成，黃阮卿，陈杰，李延华*，汪振涛，仝静雯. 不同热处理强度对酸马奶中蛋白质稳定性的影响. 中国食品学报,2022,12 (一级学报)
李延华, 王伟军, 张兰威, 陈丽安, 马薇. 试管扩散法与国标TTC法检测牛乳中β-内酰胺类抗生素残留. 食品科学, 2008, 29, 252-254.(一级期刊)
李延华, 王伟军, 张兰威, 邹宇, 马微. 德氏乳杆菌保加利亚亚种发酵乳风味成分分析. 食品科学,2009, 30, 257-259.(一级期刊)
孟岳成, 何珊珊, 李延华*, 陈杰, 沈丽敏.不同加热条件下牛乳美拉德反应程度的研究. 现代食品科技,2014,11:158-165.（通讯作者）(EI收录)
俞佳丽, 李延华*, 王伟军, 余灵恩, 曾素文, 周忠青. Kefir粒发酵过程中牛乳体系的品质变化. 食品工业科技, 2018, 39(12):21-27.(核心期刊)
李延华, 王伟军, 周倩茹, 俞佳丽, 楼锦雯.乳基质组成成分对游离脂肪形成的影响. 中国乳品工业, 2018, 46 (8): 32-36.(核心期刊)
李延华, 王伟军, 孟岳成, 陈杰. 固相微萃取-气相色谱-质谱法测定乳品中2-甲基-2-丙烯酸甲酯. 食品与发酵工业,2015,41, 159-162.(核心期刊)
李延华, 王伟军, 于俊林, 张兰威, 陈丽安. 果蔬中多糖功能因子的研究概况及开发利用. 北方园艺, 2008,75-77.(核心期刊)
孟岳成, 李杏, 李延华*, 陈杰.五谷油茶面的开发及流变特性研究 中国食品科学技术学会第十一届年会论文摘要集 2014-11-05
何兴芬,方亚倩,李延华,房升,孟岳成,陈杰. ε-聚赖氨酸-活性剂预混溶液的制备及在油浸食品中的抑菌活性. 中国食品学报 2022,11. (一级学报)
孟岳成,李朱承,徐雪姣,张帆,房升,李延华,陈杰.高、低酰基结冷胶的乳化活性及稳定性. 中国食品学报2021,3:210-216. (一级学报)
孟岳成,陆冉,白维新,陈杰,李延华. 结冷胶对紫马铃薯饮料特性的影响. 中国食品学报,2019,6:141-149. (一级学报)
徐雪姣,李延华,陈杰,孟岳成*,杨成,郭亮. 钠离子对高酰基结冷胶流变特性及其悬浮稳定性的影响. 中国食品学报,2017,3:28-35. (一级学报)
王伟军, 李延华, 张兰威, 马微. 乳酸乳球菌乳亚种丁二酮变种发酵乳风味物质研究. 西北农林科技大学学报.2009, 37, 179-183.(一级学报)
付咪,俞佳丽,郭亮,李延华,陈杰,孟岳成*. 乳酸链球菌素脂质体在不同pH值条件下的稳定性及其抑菌效果. 食品科学, 2019,11:7-13. (EI收录)
孟岳成,郑柏根,陈杰,李延华,袁杰. 三种干燥方式对金华火腿片品质的影响.现代食品科技, 2014,11:170-175.（EI收录）
王伟军, 李延华, 张兰威, 于俊林. 唾液链球菌嗜热亚种发酵乳风味成分分析. 食品科学, 2008,29, 263-266. (一级期刊)
王伟军,张兰威,李延华.光谱法测定发酵乳中乙醛和双乙酰含量. 食品科学. 2006, 11: 50-53. (一级期刊)
王伟军,张兰威,李延华,马薇,于俊林. SDE-GC-MS法测定发酵乳中风味物质. 食品科学, 2008, 6: 332-334. (一级期刊)
王伟军,陈丽安,李延华. 酸土环脂芽孢杆菌检测与控制技术研究进展. 食品工业科技, 2011, 4: 437-444.(核心期刊)
王伟军,张兰威,李延华. 酚试剂分光光度法测定发酵乳中乙醛含量的研究. 食品工业科技. 2006, 7: 179-181. (核心期刊)
王伟军,李延华,张兰威,于俊林. 牛乳中风味物质的常用检测技术. 食品工业科技, 2007, 12: 219-221. (核心期刊)
王伟军, 李延华. 乳源嗜冷菌产胞外耐热酶检测方法的对比分析. 食品研究与开发, 2015,87-91.(核心期刊)
王伟军, 李延华, 夏光辉, 陈丽安. SPME-GC-MS测定葡萄原汁中的挥发性物质. 中国酿造, 2011,179-181.(核心期刊)
王伟军, 张兰威, 李延华. 酸度和钙质量分数对复原乳酶凝胶质地特性的影响. 中国乳品工业,2011, 39, 18-21.(核心期刊)
王伟军, 张兰威, 李延华, 张莉丽. 热处理影响牛乳蛋白凝胶特性的研究进展. 中国酿造, 2011,5-8.(核心期刊)
孟岳成, 王欣伟, 李延华, 陈杰, 吴勤. ε-聚赖氨酸对黄曲霉的作用机制初探.食品科技, 2016,12:239-244. (核心期刊)
汪涛,钟佳娜,房升,陈杰,李延华,孟岳成*.渗透脱水蓝莓热风干燥的响应面优化研究. 食品科技, 2016, 11:52-57.(核心期刊)
孟岳成, 陆冉,李延华,李杏. 陈杰.五种谷物原料物性的对比研究. 粮油食品科技, 2016,3:6-11. (核心期刊)
吴勤,孟岳成*,李延华,陈杰,房升. ε-聚赖氨酸在蓝莓汁饮料中的应用研究.食品科技,2015,6:71-75.（核心期刊）
邵志鹏, 李延华; 陈杰; 刘洋; 孟岳成*.未吸附果胶及CMC对发酵型含乳饮料稳定性的影响.食品科技,2014,7:277-282.（核心期刊）
郭亮, 陈杰, 孔秀楠, 李延华, 孟岳成*. ε-聚赖氨酸/N,O-羧甲基壳聚糖复合涂膜在冷却肉保藏中的应用. 2017年中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集. 2017-11-08
孟岳成, 袁杰, 陈杰, 李延华, 房升.金华火腿切片真空干燥特性的研究.中国食品科学技术学会第十一届年会论文摘要集. 2014-11-05
