副教授，博士生导师，学术/专业硕士生导师，广州市珠江科技新星，广东省天然产物绿色加工与产品安全重点实验室副主任。2008年6月毕业于华中农业大学食品科技学院，获得学士学位；2013年6月毕业于华南理工大学轻工与食品学院，获得博士学位。2013年7月至2015年12月在华南理工大学化学工程与技术博士后科研流动站工作，2014年12月至2015年12月在丹麦哥本哈根大学食品科学系做访问学者，2016年1月至今在华南理工大学食品科学与工程学院从事教学科研工作。主要从事脂质化学与营养、功能性脂质开发及品质控制、食品胶体及功能因子递送、天然产物分离纯化等方面研究，目前已发表学术论文60余篇，其中以第一/通讯作者在J. Agric. Food Chem.、Food Funct.、Food Hydrocolloids、Food Chem.等国际刊物上发表SCI论文30余篇，申请国家发明专利20余项，获授权10余项。目前担任广东省生物物理学会常务理事、中国粮油学会油脂分会专家组成员、Nutrients杂志客座编辑等，JACS Au、J. Agric. Food Chem.、Food Funct.、Food Hydrocolloids、Food Chem.等国际主流期刊的审稿人。

目前已承担国家自然科学基金3项（面上项目2项）、广东省自然科学基金面上项目2项、广州市珠江科技新星项目、中国博士后科学基金、中央高校基本业务费、企业合作等10余项项目，作为骨干参与了多项包括国家十三五重点研发计划，国家自然科学基金重点项目、广东省重点领域研发计划项目等在内的多项国家级、省部级以及与企业合作的科研项目。

1.Liting Wan, Lin Li, Jiawei Xiao, Ni He, Rixin Zhang,  Bing Li*, Xia Zhang*. The interfacial digestion behavior of crystalline oil-in-water emulsions stabilized by sodium caseinate during in vitro gastrointestinal digestion, Food Hydrocolloids, 2022, 130: 107734

2. Meijuan Lan, Lin Li, Xiaolong Peng, Juncheng Chen, Qiuhua Cao, Ni He, Jiaxian Cai, Bing Li *, Xia Zhang*. Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. LWT - Food Science and Technology, 2021, 145: 111284

3. Wenjuan Jiao, Lin Li, Anling Yu, Zan Shengjie, Chen Zhiyi, Liang Yi, Liang Kexin, Bing Li*, Xia Zhang*. Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC. Food Chemistry 2022, 368, 130723

4. Liu Liyan; Li Lin; Wan Liting; Mao Linlu; Li Bing^*;Zhang Xia^*; Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin, Bioprocess and Biosystems Engineering, 2020, doi.org/10.1007/s00449-019-02251-1. 2021 May;44(5):941-949

5. Liting Wan, Lin Li, Janette M. Harro, S.W. Hoag, Bing Li*, Xia Zhang*, Mark E. Shirtliff. In Vitro Gastrointestinal Digestion of Palm Olein and Palm Stearin-in-Water Emulsions with Different Physical States and Fat Contents[J], Journal of Agricultural and Food Chemistry, 2020, 68(26): 7062-7071 (封面论文)

6. Longmei Weng, Zuowei Xiao, Lin Li, Lili Ji, Pengyao Sun, Zhiyi Chen, Yi Liang, Bing Li* and Xia Zhang*. Caffeoyl fatty acyl structural esters: enzymatic synthesis, characterization and antioxidant assessment[J], Journal of Functional Foods, 2020, 75: 104214

7. Bei Hu, Lin Li, Yi Hu, Di Zhao, Yuting Li, Mingquan Yang, Aijuan Jia, Sui Chen, Bing Li^*,Xia Zhang^*. Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods[J]. RSC Advances, 2020, 10, 10402

8.  Wenjuan Jiao, Lin Li, Anling Yu, Di Zhao,Bulei Sheng,Medinu Aikelamu,Bing Li^*,Xia Zhang^*. In vitro gastrointestinal digestibility of crystalline oil-in-water emulsions: influence of fat crystal structure, Journal of Agricultural and Food Chemistry, 2019,67(3):927-934

9. Wenjuan Jiao, Lin Li, Penghui Fan, Di Zhao, Bing Li*, Hui Rong, Xia Zhang*. Effect of xanthan gum on the freeze-thaw stability of wheat gluten, Food Biophysics, 2019, 2, 142-153

10. Di Zhao, Lin Li,  Thao T Le,  Lotte Bach Larsen, Dan Xu, Wenjuan Jiao, Bulei Sheng, Bing Li*, XiaZhang*. Digestibility of glycated milk proteins and the peptidomics of their in vitro digests, Journal of the Science of Food and Agriculture, 2019, 6, 3069-3077

11. Weng Longmei, Lin Li, Lili Ji, Di Zhao, Zhenbo Xu, Jianyu Su, Bing Li^*,Xia Zhang^*. Antioxidant Profile of 1-Monocaffeoyl Glycerol in Lipophobic/Lipophilic Media, Journal of Food Science, 2019, 8, 2091-2100

12. Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Juncheng Chen, Bing Li*, Xia Zhang*. Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides. International journal of biological macromolecules, 2018, 12, 302-309

13. Liting Wan, Lin Li, Wenjuan Jiao, Linlu Mao, Bing Li*, XiaZhang*. Effect of barrel temperature and moisture content on the composition and oxidative stability of extruded palm oil in an oil-starch model system. LWT, 2018, 9.

14. Jun Cui, Lin Li, Lingmei Kou, Hui Rong, Bing Li*, Xia Zhang*. Comparing Immobilized Cellulase Activity in a Magnetic Three Phase Fluidized Bed Reactor under Three Types of Magnetic Field. Industrial & Engineering Chemistry Research, 2018, 57 (32), 10841–10850

15.  Xia Zhang, Liting Wan, Lin Li, Zhenbo Xu, Jianyu Su, Bing Li*, Jianrong Huang*. Effects of magnetic fields on the enzymatic synthesis of naringin palmitate. RSC Advances, 2018, 8: 13364-13369.

16. Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Dan Qin, Juncheng Chen, Bing Li*, Xia Zhang*, Application of Ultrasound Pretreatment and Glycation in Regulating the Heat-induced Amyloid-like Aggregation of β-Lactoglobulin, Food Hydrocolloids, 2018, 80: 122-129

17.  Dan Qin, Lin Li, Jing Li, Jinlong Li, Di Zhao, Yuting Li, Bing Li*, and Xia Zhang*. A new compound isolated from the reduced ribose-tryptophan Maillard reaction products exhibits distinct anti-inflammatory activity. Journal of agricultural and food chemistry. 2018, 66: 6752-6761

18. Juncheng Chen, Lin Li, Xin Zhou, Bing Li*, Xia Zhang*, Hui, Rong. Structural characterization and alpha-glucosidase inhibitory activity of polysaccharides extracted from Chinese traditional medicine Huidouba. International journal of biological macromolecules. 2018, 117: 815-819

19. Yuting Li, Lin Li, Marianne N.Lund, Bing Li*, Yi Hu, Xia Zhang*. Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: the involvement of a possible trapping mechanism by catechin quinones. Food Chemistry. 2018, 266: 427-434.

20. Bulei Sheng, Lin Li, Xia Zhang*, Wenjuan Jiao, Di Zhao, Xue Wang, Liting Wan, Bing Li*, Hui Rong, Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions, Molecules, 2018, 23: 495-508

21. Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Juncheng Chen, Bing Li*, Xia Zhang*. Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides, International Journal of Biological Macromolecules, 2018, 12, 302-309

专利

1.  张霞、昝胜杰、李冰、李琳、焦文娟、刘苑、陈玲、徐振波、苏健裕，一种食品级脂质皮克林乳液及制备方法，ZL201910814633.9，授权日期：2022.02.15

2.  张霞、万力婷、李冰、李琳、盛布雷、徐振波、苏健裕，一种稳定的食品级低脂猪油基水包油乳液及其制备，ZL 201710368604，授权日期：2021.09.21

3.  张霞、刘苑、李冰、李琳、昝胜杰、徐振波、苏健裕，一种食品级脂质皮克林颗粒稳定的泡沫及其制备方法，CN202111189728.X，申请日期：2021.10.18

4.  李琳、翁龙梅、张霞、姬莉莉、李冰、卞华伟、徐振波、苏健裕，一种脂溶性咖啡酸脂肪酸结构油脂及其制备方法与应用， ZL 201611027540.4，授权日期：2019.05.30

5.  李琳、姬莉莉、张霞、李冰、卞华伟、徐振波、苏健裕，一种水溶性咖啡酸结构油脂及其制备方法与应用，CN201611010656.7，申请日期：2016.11.17

6.  李冰、秦丹、李琳、张霞、赵迪、李玉婷，一种吲哚化合物、其制备方法及应用，ZL 201711423607.0，授权日期：2020年5月12日

7.  李琳、李玉婷、李冰、梁毅、张霞、梁志理、苏健裕、徐振波，一种羧甲基赖氨酸消除剂及其应用，ZL 201610375742.1，授权日期：2020年1月10日

8.  李冰、胡怡、张霞、李琳、卞华伟、李玉婷,一种用于指示食源性晚期糖化终末产物含量的美拉德反应型时间温度指示器及其制备和应用，ZL 201710085354，授权日期：2020.01.10

9.  张霞、昝胜杰、李冰、李琳、焦文娟、刘苑、陈玲、徐振波、苏健裕，一种食品级脂质皮克林乳液及制备方法，ZL201910814633.9，申请日期：2019.08.30 授权日期：2022.02.15

10.  李琳、翁龙梅、张霞、姬莉莉、李冰、卞华伟、徐振波、苏健裕，一种脂溶性咖啡酸脂肪酸结构油脂及其制备方法与应用， ZL 201611027540.4，授权日期：2019年5月30日

11.  张霞、婺鸣、李冰、李琳、王雪、陈玲、徐振波、苏健裕，一种长货架期的冷藏Par-baking蛋糕及其制作方法，CN201810725935.4，申请日期：2018.07.04

12.  李冰、盛布雷、张霞、李琳、陈玲、李玉婷，一种pH响应型类胡萝卜素双层乳液及其制备方法和应用，CN201711348590.7，申请日期：2017.12.15，授权日期：2021.05.11

获奖

1. 广东省生物物理学会青年创新奖，2019

2. 广州市珠江科技新星，2018；广州市科技创新委员会

3. 华南理工大学优秀本科生班主任，2021，华南理工大学

4. 华南理工大学食品科学与工程学院本科生优秀毕业论文指导教师，2021

5. 华南理工大学食品科学与工程学院骨干教师，2019

6.华南理工大学食品科学与工程学院优秀青年教师，2017