当前位置: 首页  师资队伍  教师风采  教授
基本信息
李冰

学 位           博士

专业技术职务     教授

导师情况         博导、硕导

系所             轻化工研究所

研究方向         碳水化合物绿色加工、糖类药物制备

                 食品工程

联系电话         020-87113252

Email            bli@scut.edu.cn

通讯地址         广州市天河区五山路381号华南理工大学食品科学与工程学院13302室

 


个人简介

教育经历

1999/9–2004/2, 华南理工大学, 制糖工程, 博士

2000/9–2001/8, 爱尔兰国立大学, 食品工程, 硕士

1994/9–1997/3, 华南理工大学, 制糖工程, 硕士

1990/9-1994/7,华南理工大学,食品工程,学士

科研与学术工作经历

2016/10-2017/4, 美国伦斯勒理工学院,化学与生物工程系,高级访问学者

2013/1-至今,华南理工大学,食品科学与工程学院,教授

2010/1-2010/12,英国牛津大学,工程系,访问学者

2005/12-2012/12,华南理工大学,轻工与食品学院,副教授

科研项目

十三五国家重点研究计划专项项目(子课题),智能化连续逆流超声-酶辅助活性多糖提取技术研究,2016YFD04003031

  • 广东省自然科学基金重点项目,茶多酚及其氧化产物对食源性晚期糖化终末产物的作用机制研究,2017A0303110212017/05-2020/05

  • 国家自然科学基金-广东省联合基金,食品加工过程中淀粉和脂肪多层次结构与营养功能变化规律及调控机制,U15012142016/01-2019/12

  • 国家自然科学基金,食品加工过程中肽-晚期糖基化终末产物复合物的生成及其机理研究,313718332014/01-2017/12

广东省对外科技合作项,食品体系中有毒有害化学物质与微生物快速检测平台及装备一体化的研究与应用,2013B051000014


学术著作

  1. 食品加热过程安全原理与控制,李琳,苏健裕,李冰,徐振波,化学工业出版社,2016

  2. Staphylococcal Food Poisoning and Novel Perspectives in Food Safety, Zhenbo Xu, Brian M. Peters, Bing Li, Lin Li and Mark E. Shirtliff, , InTech Publication, 2016

  3. 淀粉科学与工程学科的现状与发展,李琳,陈玲,李晓玺,李冰,徐振波,中国科学技术出版社, 2014



学术论文

(1)Yuting Li, Lin Li*, Marianne N. Lund, Bing Li*, Yi Hu, Xia Zhang. Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods. Food Chemistry, 2018, 244: 25-28

(2)Di Zhao, Lin LiDan 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

(3)Di Zhao, Lin Li, Thao T. Le, Lotte Bach Larsen, Guoying Su, Yi Liang, Bing Li*. Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests. Journal of Agricultural and Food Chemistry, 2017, 65, 5778-5788

(4)Di Zhao, Thao T. Le, Lotte Bach Larsen, Lin Li, Dan Qin, Guoying Su, Bing Li*. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: a model study with glyoxal, methylglyoxal and butanedione. Food Research International, 2017, 102: 313-322.

(5)Lei Zhao*, Xingxun Liu, Zhuoyan Hu, Lin Li, Bing Li*, Molecular Structure Evaluation of Wheat Gluten during Frozen Storage, Food Biophysics, 2017, 12(1): 60-68

(6)Zhili Liang, Lin Li*, Haiping Qi, Xia Zhang, Zhenbo Xu, Bing Li*, Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates, International Journal of Molecular Sciences, 2016, 17(7):1053

(7)Zhili Liang, Lin Li*, Haiping Qi, Zhenbo Xu, Xia Zhang, Bing Li*. Kinetic study on peptide-bound pyrraline formation and elimination in the Maillard reaction using single- and multiple-response models. Journal of Food Science, 2016, 81(10): C2405-C2424.

(8)Zhili Liang, Lin Li*, Haiping Qi, LitingWan, Panfu Cai, Zhenbo Xu and Bing Li*, Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides, Molecules, 2016, 21(4):463

(9)Zhili Liang, Lin Li*, Quanyi Fu, Xia Zhang, Zhenbo Xu, Bing Li*, Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system, Journal of the Science of Food and Technology, 2016, 96, 2555-2564

(10)Yuting Li, Lin Li, Bing Li*, Lipeng Han, Xuehui Li, Zhenbo Xu, Huawei Bian*. Optimization of Pretreatment for Free and Bound Nε-(carboxymethyl) lysine Analysis in Soy Sauce. Food Analysis Methods, 2015, 8: 195-202

(11)Xia Zhang, Lin Li, Zhenbo Xu Jianyu Su, Bing Li*, Jianrong Huang*. Studies on the interaction of naringin palmitate with lysozyme by spectroscopic analysis. Journal of Functional Foods, 2014, 8: 331-339

(12)Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*. Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm oil-based Shortenings During Storage. Food and Bioprocess Technology, 2014, 7: 887-900

(13)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Hydroxyl Radical Induced by Lipid in Maillard Reaction Model System Promotes Diet-derived Nε-Carboxymethyllysine Formation, Food and Chemical Toxicology, 2013, 60(9): 536-541

(14)Lei Zhao, Lin Li, Guoqin Liu, Ling Chen, Xingxun Liu, Jie Zhu, Bing Li*, Effect of Frozen-thaw Storage on the Molecular Weight, Size Distribution, Food Research International, 2013, 53(1): 409-416

(15)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Glyoxal Derived from Triglyceride Participating in Diet-Derived Nε-carboxymethyllysine Formation, Food Research International, 2013, 51: 836-840

(16)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, A Review of the Characteristics of Food-Derived and Endogenous N(e)-Carboxymethyllysine, Journal of Food Protection, 2013, 76(5):912-918

获奖



(1) 杨明泉,李冰,陈穗,胡锋,梁亮,李琳,贾爱娟,酱油渣高值化全利用关键技术及装备研究与产业化,广东省科学技术厅,广东省科学技术进步奖,三等奖,2012

(2) 陈玲,李琳,李晓玺,李冰,黎锡流,郭祀远,胡松青. 抗消化淀粉及其制备方法和应用,中国知识产权局,中国专利奖优秀奖,2010

(3) 李冰新世纪优秀人才支持计划,教育部,2010


专利

  1. 一种萃取甘蔗渣中二十八烷醇的方法,李冰,朱良,王兆梅,ZL 201110362881.8

  2. 一种磁性固定化交联脂肪酶聚集体及其制备方法. 李冰,董守利,李琳,钟南京,李晓玺,陈玲,苏健裕,ZL 201110353111.7

  3. 一种利用啤酒麦糟制备多肽的方法,李冰,田应娟,李琳,陈玲,朱良,刘国琴,苏健裕,李晓玺,ZL 201010019415.5

  4. 一种超声连续杀菌装置及其方法,李冰,李琳,王文宗,严卓成,陈玲,林鸿佳,李晓玺,刘国琴,ZL 201010188720.7

  5. 刮板式微波真空浓缩设备,李冰,余旭聪,李琳,付全意,苏健裕,ZL 201120158804.6

  6. 一种超声连续杀菌设备,李冰,李琳,王文宗,严卓成,陈玲,林鸿佳,李晓玺,刘国琴,ZL 201020211376.4

  7. 利用磁性吸附树脂外加磁场分离纯化葛根黄酮的方法,李冰,赵巍,李琳,黎锡流,陈玲,张喜梅,胡松青,李晓玺,ZL 200710026481.3

  8. 多功能轴相磁场发生器,李冰, 寇灵梅, 郭祀远, , , 刘国琴, 李晓玺,ZL 200820202735.2

  9. 一种肽-晚期糖基化终末产物的检测方法,李琳,梁志理,李冰,苏健裕,徐振波,卞华伟,李玉婷,ZL 2014100609414

  10. 一种酱油中羧甲基赖氨酸的检测方法,李琳,李玉婷,李冰,苏健裕,徐振波,卞华伟,梁志理,ZL 2014100608958

  11. 在脉冲磁场三相流化床中提高固定化酶酶活和利用率的方法,寇灵梅,李冰,郭祀远,李琳,陈玲,ZL 200910193431.3

  12. 氧化淀粉改性酚醛树脂木材胶粘剂及其制备方法和应用,李琳,谭惠凤,李冰,陈玲,张喜梅,李晓玺,盖作启,ZL 200710032552.0

  13. 变性淀粉口服结肠靶向控释薄膜包衣材料及其制备方法和制备包衣材料的应用,李晓玺,陈玲,李琳,李冰,张喜梅,ZL 200610036456.9

      

教学情况

  1. 招生专业:

(1)本科生专业:食品科学与工程

(2)研究生专业:制糖工程、食品工程(专业学位)

2.主讲课程:

(1)研究生课程:糖生物工程、专业英语、科技数据采集与计算机分析、Food Nutrition



教授

联系方式

学院办公室:020-87113126
科研工作:020-87114218
教务工作:020-87110738
实验室管理:020-87113034
本科学工:020-87113037
组织人事:020-22236011