Biansheng Li
time: 2017-06-07

Personal Information

Name:Biansheng Li


School of Food Scienceand Engineering


Education Background

2003.8~2004.8, Washington State University (WSU), USA, Visiting scholar in Biosystem Engineering Department

1994.9~1997.6,South China Universityof Technology(SCUT), China,PhD DegreeinFoodScience

1986.9~1989.6,South China Universityof Technology(SCUT), China, Master DegreeinFermentation Engineering

1980.9~1984.7, South China Universityof Technology(SCUT), China, Bachelor Degreein Microbiological Engineering

Employment Summary

Director(2016- present): Institute of Food processing and safety control,School of Food Scienceand Engineering, South China University of Technology (SCUT).

Professor (2008- present): School of Food Scienceand Engineering, South China University of Technology (SCUT).

Chairman (2004-2013):Department ofFood Scienceand Engineering, School of Food Scienceand Engineering, South China University of Technology (SCUT).

Associate professor (1997-2008): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.

Lecturer (1990-1997): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.

Teaching assistant (1994-1990): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research

Foodprocessingandpreservation, Safety control of food processing, Thermal processing, Highhydrostatic processing (HPP)

Current Research Projects

1.  National key R & D plan:Food green energy-saving manufacturing key technology and equipment research and development. 2017-2021.

2.  Guangdong province and ministry cooperation of industry-university-research institute project:Thescience and technology innovation cooperation platform ofdeep processing ofCantonese characteristicpoultry products,2012B090600003, 2012-2014.

Publications (* as corresponding author)

1.LI Bian-sheng, ZHU Yue-fu, ZHANG Wei, MEI Can-hui, RUAN Zheng. Effect of HPP Combined with Low and Moderate Temperature Treatmenton the Color and Inactivation of POD and PPO of Freshly-SqueezedLychee Juice,Modern Food Science and Technology,2017,33(7): web publishing

2.LI Bian-sheng, LI Yin, HUANG Zhi-jun, RUAN Zheng.Quality and Safety Changes of Blanched Green Leafy Vegetables duringCold-chain Storage and Microwave Reheating,Modern Food Science and Technology,2017,33(6): web publishing

3.RUAN Zheng, HONG Man-xing, LIANG Lan-lan, LI Bian-sheng*.Drying Characteristics of Cantonese Almond Cookie Based on Fractal Theory,Modern Food Science and Technology,2016,32(9): 167-173, 313.

4.LI Bian-sheng, HUANG Zhi-jun, GU Miao-qing, RUAN Zheng, GUO Wei-bo, LIN Guang-ming,YANG Huan-bin. Nitrite Infusion and Thermal Stability of Roasted Chicken Wings duringProcessing.Modern Food Science and Technology,2016, 32(8): 163-170, 196.

5.LI Bian-sheng, LIN Jun-hong, GU Miao-qing, RUAN Zheng, GUO Wei-bo, LIN Guang-ming, YANG Huan-bin. Effect of Nitrite on the Quality of Roasted Chicken Wings during Processing, Modern Food Science and Technology,2016, 32(7): 157-163.

6.RUAN Zheng, ZHANG Ting-ting, QIU Xiao-bin, LI Bian-sheng*, HUANG Jia-rong, LIANG Lan-lan.Effects of Freeze-thaw Cycles on the Quality of Cantonese-style EggCustard Bun,Modern Food Science and Technology,2016,32(5): 212-217.

7.ZHOU WeiLI Bian-sheng*RUAN ZhengFENG YunLIU Hong-yuan.Effects of different drying methods on drying properties andquality of Dendrobium officinale, Food and Fermentation Industries, 2016, 42(2): 135-139.

8.TAN Li, LI Bian-sheng*, RUAN Zheng, GUO Wei-bo, LIN Guang-ming, YANG Huan-bin.Analysis of quality characteristic of market marinated eggs, Food and Fermentation Industries, 2016, 42(1): 205-211.

9.RUAN Zheng,HONG Man-xing,HU Huai-yu,LIANG Lan-lan,LI Bian-sheng*.Drying kinetics and quality changes of Cantonese almond cookies, Food and Fermentation Industries, 2015, 41(12): 87-92.

10.Biao-Shi Wang, Bian-Sheng Li, Jian-Zhong Du,Qing-Xiao Zeng.Combined Pressure-thermal Inactivation Effect on Spores in Lu-wei Beef - A Traditional Chinese Meat Product,Journal of Applied Microbiology, 2015,119(2): 446-454. (SCI)

11.CHEN Bin, ZHU Zhi-wei, RUAN Zheng, LI Bian-sheng, LIU Tong-xun, DAI Bing-hu, ZENG Guang-xing.Effects of Carrageenan and Transglutaminase on the Gel Properties ofTilapia Sausage,Modern Food Science and Technology,2015,31(9): 212-217.(EI)

12.Fei-Ping Chen, Bian-Sheng Li, and Chuan-He Tang.Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility,Journal of Agricultural and Food Chemistry,2015, 63(13): 3559-3569. (SCI)

13.LI Bian-sheng, HUANG Zhi-jun, ZHANG Xiao-yin, RUAN Zheng.Evaluation and Establishment of Shelf Life Prediction Model for Cold-chainLettuce Dish, Modern Food Science and Technology,2015,31(3): 177-183.(EI)

14.Li Bian-sheng, Tan Li, Zhou Hou-yuan,Ruan Zheng, Guo Wei-bo, Lin Guang-ming, Yang Huan-bin.Heat Penetration Characteristics and Quality Kinetics ofRoastedBroiler Chicken Wings During Heat Sterilization, Journal of South China University of Technology, 2015, 43(2): 13-19. (EI)

15.LI Bian-sheng, GU Miao-qing, RUAN Zheng, GUO Wei-bo, LIN Guang-ming, YANG Huan-bin.Quality Analysis of Commercial Roasted Chicken Wing Products, Modern Food Science and Technology,2015,31(2): 232-239.(EI)

16.RUAN Zheng, LI Ran-ran, LI Bian-sheng*, HUANG Jia-rong, LUO Yong-bao.Effects of the Wet Gluten Content in Wheat Flour on the Quality ofCantonese-style Barbecued Pork Buns, Modern Food Science and Technology,2015,31(1): 186-193.(EI)

17.GU Miao-qing,ZHOU Hou-yuan,LI Bian-sheng*, RUAN Zheng,GUO Wei-bo,LIN Guang-ming,YANG Huan-bin.Study on quality changes of broiler chicken wing roots during drying and roasting, Food and Fermentation Industries, 2014, 40(11): 64-69.

18.FENG Yun,LI Bian-sheng*,ZHOU Hou-yuan,ZHENG Yuan,GUO Wei-bo,LIN Guang-ming,YANG Huan-bin.Effects of intermittent microwave processing on dryingproperties and quality of broiler chicken wings, Food and Fermentation Industries, 2014, 40(10): 69-75.

19.WANG Biao-shi, LI Bian-sheng, ZENG Qing-xiao, DU Jian-zhong, PENG Yuan-huai, JIANG Min.Mathematical Model for Prediction of Compression Heating of FoodsProcessed with Ultra-high Hydrostatic Pressure,Modern Food Science and Technology,2014,30(8): 175-181.(EI)

20.Zhu ZW, Lanier TC, FarkasBE, Li BS.Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi, Journalof Food Engineering, 2014,131(6): 154-160(SCI)

21.LI Bian-sheng, ZHANG Xiao-yin, RUAN Zheng, HUANG Zhi-jun.Effect of Vacuum Cooling Treatment on Cold-chain Cooking Lettuce, Modern Food Science and Technology,2014,30(5): 167-171.(EI)

22.ZHANG Yong-si, LI Bian-sheng*, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-rui.Rheological Properties of the High Concentration Syrup Used for Nut-Candy, Food Science, 2014, 35 (3): 61-65.

23.ZHANG Yong-si,LI Bian-sheng*, RUAN Zheng,LIRan-ran,LIU Yan-fang,GUO Wei-bo,LIN Guang-ming.Fat oxidation of salt-baked chicken wings during Curing, Food and Fermentation Industries, 2013, 39(10): 146-150.

24.GU Miao-qing,ZHOU Hou-yuan,LI Bian-sheng*,RUAN Zheng,GUO Wei-bo,LIN Guang-ming.Multi-index analysis and optimization of processingparameters of roasted broiler chicken wings, Food and Fermentation Industries, 2013, 39(8): 149-156.

25.ZHOU Hou-yuan,LI Bian-sheng*,RUAN Zheng,LIU Juan,GUO Wei-bo,LIN Guang-ming.Kinetics of chicken wing quality changes during thermal processing, Food and Fermentation Industries, 2013, 39(8): 68-75

26.LI Bian-sheng, LIU Bo, LI Dan-dan, RUAN Zheng.Properties of Sugar-contained Carrageenan and Gelatin Gel, Modern Food Science and Technology,2013, 29(8): 1774-1783.(EI)

27.LI Bian-sheng, ZHENG Wen, ZHANG Xiao-yin, RUAN Zheng, GAN Xiao-hong, DENG Hua-rong.Effects of Washing Methods and Conditions on Coliform Group and TotalBacterial Count of Whole Leaf Romaine Lettuce, Modern Food Science and Technology,2013, 29(7): 1658-1663.(EI)

28.Zhu Zhiwei,Ruan Zheng,Li Biansheng,Meng Mingyan,Zeng, Qingxiao.Quality loss assessment of crisp grass carp (Ctenopharyngodon idellus c. et v) fillets during ice storage,Journal of Food Processing and Preservation, 2013,37(3):254-261.(SCI)

29.CHEN Han-yong, LI Bian-sheng*, CAI Ming-di.Effects of Ultrasonic Treatment under Mix Frequencies onChinese Rice Wine Maturation, Modern Food Science and Technology,2013, 29(3): 596-600.

30.WEI Zi-hao, LI Bian-sheng*.Reviews of Rapid Detection Methods forFoodborne Pathogenic Microorganisms, Modern Food Science and Technology,2013, 29(2): 438-442, 451.

31.CHEN Jian-min, REN Si-chen, LI Bian-sheng*, LI Dan-dan, ZHANG Yang-yang.The Effect of the Production Process on the OxidationStability of the Traditional Chinese Peanut Candy during Storage, Modern Food Science and Technology,2012, 28(12): 1667-1671.

32.LIU Bo, LI Dan-dan, LI Bian-sheng*, RUAN Zheng.Study on Viscosity ofK-Carrageenan and GelatinSolutions and Their Mixture using for Candy, Modern Food Science and Technology,2012, 28(11): 1391-1395.

33.ZENG Xian-ze,LI Bian-sheng*,MEI Can-hui,CHEN Zi-kai.Quality Change of Ready-to-eat Fermented Yellow Croaker during Thermal Sterilization Process,Food Science,2012, 33 (18): 113-117.

34.Zhang Xiao-yin,Li Bian-sheng.Effects of High-temperature Sterilization on the TextureCharacteristics of Low-acid Rice Jelly,Food and Fermentation Industries,2012,38(7): 98-102.

35.CAI Ming-di,LI Bian-sheng*,CHEN Xi,RUAN Zheng,WANG Rui-jun.Effect of probe ultrasound on the aging process of Chinese rice wine, Science and Technology of Food Industry, 2012, 33(7): 63-66, 70.

36.LIU Juan,LI Wei,LI Bian-sheng*,GUO Wei-bo,LIN Guang-ming.Effect of process conditions on quality propertiesand microstructure of different chicken wings, Science and Technology of Food Industry, 2012, 32(6): 201-204, 218.

37.DING Chao,YE Fu-gen,LI Bian-sheng*.Study on volatile components in Fructus mume bysimultaneous distillation extraction coupled with GC-MS, Science and Technology of Food Industry, 2012, 32(6): 113-116, 127.

38.DING Chao, LI Bian-sheng*.Changes of Colors in Prunus mume during Smoking Processing, Modern Food Science and Technology,2012, 28(1): 23-26.

39.Lv Meng-sha,Mei Can-hui, Li Bian-sheng*, Ruan Zheng, zeng xian-ze.Effects of Pre-drying Process on Color and TextureCharacteristics of Ready-to-eat FermentedYellow Croaker Before and After Thermal Sterilizing, Food and Fermentation Industries, 2011,37(11): 33-39.

40.Ding Chao,Ye Fu-gen,Li Bian-sheng*.Changes of Volatile Flavor Compounds in Prumus mumeDuring Smoking Processing,Food and Fermentation Industries, 2012,37(10): 178-183.


Professional Activities

1.Guangdong Institute of Food Science andTechnology (GDIFST), Chairman

2.ChineseInstitute of Food Science andTechnology (CIFST),Member of a council

3.Institute of FoodTechnologists (IFT),Member

Courses Offered

1.Advanced ofFoodEngineering” forPhD students majoring in Food Science.

2.“Engineering Food”,Non-thermal Sterilizing Technology” forpostgraduate student majoring in Food Science

3.“Principles of Food ProcessingandPreservation,Safety Control of Food Processing, “Food Processing Technologyforundergraduate student majoring in Food Science and Engineering