食品科学与工程学院
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李文浩

作者:gpowerlf    来源:     发布日期:2018-09-12     浏览次数:

     

  李文浩,男,1982年4月生,甘肃武威人,博士,副教授,博士生导师。

  一、学习工作经历

  2001年-2005年,甘肃农业大学,园艺专业,农学学士; 

  2005年-2008年,甘肃农业大学,果树学专业,农学硕士;

  2008年-2011年,中国农业大学,粮食、油脂及植物蛋白工程专业,工学博士;

  2011年7月-2014年12月,西北农林科技大学,食品科学与工程学院,讲师。

  2015年1月-至今,西北农林科技大学,食品科学与工程学院,副教授。

  二、主要研究方向 

  淀粉科学与技术、谷物功能性成分研究、粮油食品研究及产品开发。 

  三、教学情况

  主要承担本科生《粮油食品工艺学》、《食品工艺学》、《食品物性学》和研究生《谷物科学》等课程的理论、实验及实习教学工作。

  四、科研情况

  (一)主持的科研项目

  [1] “十三五”国家重点研发计划子项目,青稞中主要活性物质成分的定性定量及其保持调控技术研究(2017YFD0401203-01),2017-2020,25万。

  [2] 陕西省农业科技创新转化重大科技研发项目,橡子淀粉生产关键技术研究与产业化,2017-2019,30万。

  [3] 生物活性物质与功能食品北京市重点实验室开放课题,不同色泽青稞酚类物质的定性定量分析及抗氧化活性研究,2018-2020,6万。

  [4] 杨凌示范区科技计划项目,杂粮加工中功能活性成分变化机制及其保持调控技术研究,2018-2020,5万。

  [5] 国家自然科学基金青年基金,小麦A、B淀粉颗粒理化性能差异的精细分子结构机制研究(31301557),2014-2016,22万元。

  [6] 中央高校基本科研业务费,2014-2016,10万元。

  [7] 西北农林科技大学博士科研启动基金,2011-2014,10万元。

  (二)发表的主要学术论文

  [1] Xu M.J., Ahmed S.M.S., Gong B., Li B., Jing L.Z., Gou M., Jiang H., Li W.H. The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch. Food Research International. 2018, 111, 324-333.

  [2] Xu M.J., Ahmed S.M.S., Liu Y., Jing L.Z., Zhao K., Wu H., Zhang G.Q., Ouyang S.H., Li W.H. The changes in structural, physicochemical, and digestive properties of red adzuki bean starch after repeated and continuous annealing treatments. Starch-Stärke, 2018, 70, 1700322.

  [3] Li W.H., Gao J.X., Ahmed S.M.S., Tian X.L., Wang P., Jiang H., Zhang G.Q. The modifications in physicochemical and functional properties of proso millet starch after ultra-high pressure (UHP) process. Starch-Stärke, 2018, 70, 1700235.

  [4] Zhao K., Li B., Xu M.J., Jing L.Z., Gou M., Yu Z.Z., Zheng J.M., Li W.H. Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters. LWT - Food Science and Technology, 2018, 90, 116-123.

  [5] Zhao K., Ahmed S.M.S., Li B., Wu H., Liu Y., Zhang G.Q., Li W.H. Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch. International Journal of Food Science & Technology, 2018, DOI: 10.1111/ijfs.13845.

  [6] Gong B., Xu M.J., Li B., Wu H., Liu Y., Zhang G.Q., Ouyang S.H., Li W.H. Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way. Food Research International, 2017, 102, 776-784.

  [7] Li W.H., Gao J.M., Wu G.L., Zheng J.M., Ouyang S.H., Luo Q.G., Zhang G.Q. Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal. Food Hydrocolloids, 2016, 60, 364-373.

  [8] Li W.H., Wu G.L., Luo Q.G., Jiang H., Zheng J.M., Ouyang S.H., Zhang G.Q. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat. Journal of Food Science and Technology-Mysore, 2016, 53, 2673-2685.

  [9] Li W.H., Tian X.L., Wang P., Saleh A.S.M, Luo Q.G., Zheng J.M., Ouyang S.H., Zhang G.Q. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch. International Journal of Biological Macromolecules, 2016, 83, 171-177.

  [10] Li, W.H., Tian, X.L., Liu, L.P., Wang, P., Wu, G.L., Zheng, J.M., Ouyang, S.H., Luo, Q.G., Zhang, G. High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties. Food Hydrocolloids, 2015, 45, 132-139.

  [11] Li W.H., Guo H.M., Wang P., Tian X.L., Zhang W., Saleh A.S.M., Zheng J.M., Ouyang S.H., Luo Q.G., Zhang G.Q. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydrate Polymers, 2015, 131, 432-438.

  [12] Li W.H., Xiao X.L., Guo S.W. Ouyang S.H., Luo Q.G., Zheng J.M., Zhang G.Q. Proximate composition of triangular pea, white pea, spotted colored pea, and small white kidney bean and their starch properties. Food and Bioprocess Technology, 2014, 7, 1078-1087.

  [13] Li W.H., Xiao X.L., Zhang W.H., Zheng J.M., Luo Q.G., Ouyang S.H., Zhang G.Q. Compositional, morphological, structural and physicochemical properties of starches from seven Naked Barley cultivars grown in China. Food Research International, 2014, 58, 7-14.

  [14] Li W.H., Cao F., Fang J., Ouyang S.H., Luo Q.G., Zheng J.M., Zhang G.Q. Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocolloids, 2014, 40, 237-244.

  [15] Li W.H., Shan Y.L., Xiao X.L., Luo Q.G., Zheng J.M., Ouyang S.H., Zhang G.Q. Physicochemical properties of A- and B- starch granules isolated from hard red and soft red winter wheat. Journal of Agricultural and Food Chemistry, 2013, 61, 6477−6484.

  [16] Li W.H., Shan Y.L., Xiao X.L., Zheng J.M., Luo Q.G., Ouyang S.H., Zhang G.Q. Effect of nitrogen and sulfur fertilization on accumulation characteristics and physicochemical properties of A- and B- wheat starch. Journal of Agricultural and Food Chemistry, 2013, 61, 2418-2425.

  [17] Li W.H., Bai Y.F., Mousaa S.A.S., Zhang Q., Shen Q. Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch. Food and Bioprocess Technology, 2012, 5, 2233-2241.

  [18] Li W.H., Bi Y., Ge Y.H., Li Y.C., Wang J.J., Wang Y. Effects of postharvest sodium silicate treatment on pink rot disease and oxidative stress-antioxidative system in muskmelon fruit. European Food Research and Technology, 2012, 234, 137-145.

  [19] Li W.H., Bai Y.F., Zhang Q., Hu X.S., Shen Q. Effects of potassium alum addition on physicochemical, pasting, thermal and gel texture properties of potato starch. International Journal of Food Science and Technology, 2011, 46, 1365-2621.

  [20] Li W.H., Shu C., Zhang P.L. Shen Q. Properties of starch separated from ten mung bean varieties and seeds processing characteristics. Food and Bioprocess Technology, 2011, 4, 814-821.

  [21] Li W.H., Zhang F.S., Liu P.L., Bai Y.F., Gao L., Shen Q. Effect of high hydrostatic pressure on physicochemical, thermal and morphological of mung bean starch. Journal of Food Engineering, 2010, 103, 388-393.

  [22] Li W.H., Shu C., Yan S.Q., Shen Q. Characteristics of sixteen mung bean cultivars and their protein isolates. International Journal of Food Science and Technology, 2010, 45, 1205-1211.

  五、参编教材

  [1] 副主编《粮油加工实验技术》(普通高等教育农业部“十二五”规划教材), 北京: 中国农业大学出版社, 2014. 

  [2] 参编《食品物性学》(普通高等教育 “十三五”精品课程建设教材), 北京: 中国农业大学出版社, 2016. 

  [3] 参编《食品安全与日常饮食》, 北京: 中国农业大学出版社, 2010. 

  六、联系方式

  通讯地址:陕西省杨凌西农路22号西北农林科技大学食品科学与工程学院

  邮编:712100 

  联系电话:13572576401

  Email: liwenhao@nwsuaf.edu.cn 

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