姓名：李红娟

性别：女

学历：博士研究生

职称：副教授

工作单位：天津科技大学食品学院

教育情况：

1. 2004/09-2008/07，福州大学，生物学院食品科学与工程系，学士
2. 2008/09-2011/07，中国农业科学院，农产品加工研究所，硕士

3. 2011/09-2014/06，中国农业科学院，农产品加工研究所，博士

工作经历：

2014/07——至今 天津科技大学 食品科学与工程学院  讲师/副教授

所受奖项：

2016年北京市科学技术进步三等奖 证书号：2015农-3-003-06

主要研究方向：

1. 乳制品加工及品质提升改善
2. 食品胶体

代表性著作：

一作/通讯文章：

(1) Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese, LWT - Food Science and Technology, 2020, 124, 109185-109192.

(2) Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents, LWT - Food Science and Technology, 2019, 99, 411-416.

(3) The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product, Journal of the Science of Food and Agriculture, 2019, 99(12), 5586-5593.

(4) Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese. International Dairy Journal, 2023, 140: 105610.

(5) Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase. Journal of Dairy Science, 2022, 105(12): 9404-9416.

(6) Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use. Food Chemistry, 2022, 395, 133576.

(7) Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre-emulsification method. International Journal of Dairy technology, 2021, 74(3), 600-605.

(8) Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry, International Dairy Journal, 2023, 137, 105501.

(9) Extensively hydrolysed sodium caseinate. Part II：Kinetic model and hydrolysis control, International Dairy Journal, 2022, 135,105471

(10) 再制干酪乳化过程中理化、功能特性及微观结构的变化. 食品科学 2023, 44(04): 78-84.

(11) 热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响, 食品科学, 2020, 41 (04), 30-36.

(12) 热变性乳清蛋白-黄油乳液凝胶对减钠再制干酪品质的影响. 中国食品学报 2022, 22(04): 189-195.

(13) 麦芽糖醇在低脂再制及模拟干酪中作为脂肪替代物的应用研究,中国食品学报, 2020, 20(08): 147-153.