在Meat Science、Food Chemistry、Foods、LWT-food science and technology、食品学报、农业工程学报等国内外学术刊物发表科研论文120余篇。 l 代表性论文 1. Bu Xinrong, Wang Huihui, Wang Yujiao, Theodora Ojangba , Nan Huaili, Zhang Li*, & Yu Qunli. Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat[J]. Food Chemistry, 2023, 404: 134647. 2. Wang Huihui, Song Yanyan, Liu Ziqi, Li Minghua, Zhang Li*, Yu Qunli, Guo Zhaobin, & Wei Jinmei. Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein[J]. Meat science, 2020, 166: 108041. 3. Zhang Li*, Wang Zhuo, Song Yanyan, Li Minghua, & Yu Qunli. Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment[J]. International Journal of Food Properties, 2020, 23(1): 1475-1489. 4. Gao Yanlei, Li Minghua, Zhang Li*, Wang Zhuo, Yu Qunli, & Han Ling. Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat[J]. Lwt, 2021, 149: 111986. 5. Ma Jibing, Wang Xinyue, Zhang Li*, Wang Zhuo, Han Ling, & Yu Qunli. Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility[J]. Lwt, 2021, 142: 110984. 6. Ojangba Theodora, Zhang Li*, & Wang Zhuo. compilation of supporting data on reducing salt (nacl) for healthier meat and meat products[J]. International Journal Of All Research Writings, 2021, 3(11): 57-69. 7. Ojangba Theodora, Zhang Li*, Boamah Solomon, Gao Yanlei, Wang Zhuo, & Wunnam Alhassan Martha. Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4℃ on Beef Sausage Volatile Compounds[J]. Frontiers in Nutrition, 2022, 9: 856089. 8. Bao Gaoliang, Niu Jun, Li Shaobin, Zhang Li*, & Luo Yuzhu. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat[J]. Ultrasonics Sonochemistry, 2022, 82: 105864. 9. Gao Yanlei, Qiu Yi, Nan Huaili, Wang Liyuan, Zhang Li*, & Yu Qunli. Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties[J]. Food Research International, 2022, 157: 111260. 10. Gao Yanlei, Wang Liyuan, Qiu Yi, Fan Xiaona, Zhang Li*, & Yu Qunli. Valorization of cattle slaughtering industry by-products: Modification of the functional properties and structural characteristics of cowhide gelatin induced by high hydrostatic pressure[J]. Gels, 2022, 8(4): 243. 11. Wang Zhuo, Liu Xiaobo, Ojangba Theodora, Zhang Li, * Yu Qunli, & Han Ling. Storage and Packaging Effects on the Protein Oxidative Stability, Functional and Digestion Characteristics of Yak Rumen Smooth Muscle[J]. Foods, 2022, 11(14): 2099. 12. Wang Zhuo, Yang Chao, Tang Defu, Yang Xue, Zhang Li*, & Yu Qunli. Effects of selenium yeast and jujube powder dietary supplements on conformational and functional properties of post-mortem chicken myofibrillar protein[J]. Frontiers in Nutrition, 2022, 9. 13. Yang Xue, Yang Chao, Tang Defu, Yu Qunli, Zhang Li*. Effects of dietary supplementation with selenium yeast and jujube powder on mitochondrial oxidative damage and apoptosis of chicken[J]. Poultry Science, 2022, 101(10): 102072. 14. 杨雪, 杨超, 王拙, 唐德富, 张丽 *, 余群力. 日粮添加酵母硒对鸡肉线粒体氧化损伤及细胞凋亡的影响[J]. 畜牧兽医学报, 2022, 53(09):3079-3092. 15. 杨超, 贾绥安, 唐德富, 高艳蕾, 王拙, 余群力, 韩玲, 张丽 *. 酵母硒和枣粉饲粮对鸡肉宰后氧化及氨基酸的影响研究[J]. 核农学报, 2022, 36(01):143-153. 16. 王拙, 范晓娜, 高艳蕾, 张丽 *, 郭兆斌, 余群力, 韩玲. 酵母硒和枣粉对白羽肉鸡肌原纤维蛋白构象、功能及消化特性的影响[J]. 动物营养学报, 2022, 34(01):297-310. 17. 布鑫荣, 王惠惠, 宋艳艳, 余群力, 韩玲, 张丽 *, 郭兆斌,陈骋.羟自由基和高铁肌红蛋白氧化体系对牦牛肉肌原纤维蛋白氨基酸含量变化的影响[J]. 食品科学, 2022, 43(05):1-10. 18. 崔文斌, 宋艳艳, 李明华, 张丽 *, 余群力, 韩玲, 魏晋梅, 郭兆斌. 高铁肌红蛋白氧化对牦牛肉肌原纤维蛋白生化特性的影响[J]. 食品科学, 2020, 41(12):77-83. 19. 马纪兵, 宋艳艳, 张丽 *, 杨超, 韩玲, 余群力. 传统风干牦牛肉加工中肌原纤维蛋白氧化与体外消化性变化[J]. 农业工程学报, 2020, 36(12):296-302. 20. 张丽, 王惠惠, 宋艳艳, 魏晋梅, 余群力, 韩玲,张丽 *. IOS和MOS对牦牛肌原纤维蛋白生化与功能特性的影响[J]. 农业工程学报, 2020, 36(09):308-314. 21. 刘小波, 李明华, 张丽 *, 魏晋梅, 王惠惠, 宋艳艳, 余群力, 郭兆斌. 冷藏和冻藏对牦牛瘤胃平滑肌氧化稳定性及加工品质的影响[J]. 核农学报, 2019, 33(10):1983-1993. 22. 崔文斌, 王惠惠, 刘小波, 马纪兵, 张丽 *, 余群力, 郭兆斌. 羟自由基氧化对牦牛肉肌原纤维蛋白生化特性的影响[J]. 核农学报, 2019, 33(06):1165-117 |
l 承担课程 1. 本科生课程:食品机械与设备;专业认知 2. 研究生课程:畜产品加工;食品物性学;食品科学进展(博士) l 教学研究项目及成果 1. 校级一流本科课程建设项目,虚拟钢结构食品车间设计,2022-2024;主持; 2. 校级虚拟仿真实验教学项目,虚拟食品厂区设计和生产线组配,2021-2022,主持; 3. 校级教学团队建设项目,食品工程类课程教学团队,2021-2022,主持。 l 教学论文 1. 师希雄,张珍,张丽,赵保堂,陈骋,李蔚.食品原料生产安全控制技术课程建设探索[J].信阳农林学院学报,2022,32(03):122-124. 2. 师希雄,张珍,张丽,郭兆斌,盛文军.谈食品科学与工程专业本科生科研素养的培养[J].陇东学院学报,2022,33(04):132-134. 3. 张玉斌,张丽,盛文军,张珍.产创融合背景下食品科学与工程专业“双创型”人才培养模式的探索与实践[J].兰州文理学院学报(自然科学版),2021,35(05):115-118 4. 张紊玮,赵保堂,张丽,李永才.6S管理在高校本科教学食品类实验室管理中的研究与应用[J].食品安全导刊,2021(22):1-3. 5. 冯丽丹,赵风云,余群力,张波,张丽,王毅.基于线上线下混合教学模式的“食品营养学”课程建设与评价[J].山东农业工程学院学报,2021,38(07):30-34. |