工学博士，硕士研究生导师，江苏科技大学粮食学院食品科学与工程系专任教师。

邮箱：yangli@just.edu.cn 

教育经历：

2017.9-2023.12 江南大学食品科学与工程硕博连读博士

2022.1-2023.2 丹麦技术大学生物工程学院联合培养

2013.9-2017.6 江南大学食品科学与工程学士

研究方向：

淀粉基食品评价与品质改良技术；

多糖生物技术，多糖改性及其结构、功能研究；

蛋白质化学，蛋白的冷冻变性及其抑制机制研究；

工作经历：

2024.2-至今江苏科技大学粮食学院

科研项目：

1. 江苏省自然科学基金青年项目，主持

2. 安徽省重点实验室开放课题，主持

部分研究论文：

1) Li, Y., Sun, Y., Li, Z., Hu, R., Lu, Y., Zhang, X., & Li, M. (2026). Comparative study of hyaluronan impacting gluten proteins in response to frozen storage and freeze-thaw cycles. Food Hydrocolloids, 172.

2) Li, Y., Sun, Y., Chen, S., Li, M., Zhang, X., & Lu, Y. (2025). Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage. Foods, 14 (17).

3) Li, Y., Kong, H., Li, C., Ban, X., Gu, Z., Lu, Y., & Li, Z. (2025). Short-clustered maltodextrin mediates stabilization of gluten proteins during frozen storage compared to trehalose and guar gum. Food Chemistry, 476.

4) Li, Y., Kong, H., Li, C., Ban, X., Gu, Z., Lu, Y., & Li, Z. (2024). Mitigating the Effects of Starch Derivatives on Cold Denaturation of Gluten Protein: Insights from Hydration Capacity and Conformation Behavior. Journal of Agricultural and Food Chemistry, 72, 26451−26461.

5) Li, Y., Zhao, F., Li, C., Ban, X., Gu, Z., & Li, Z. (2023). Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage. Food Hydrocolloids, 134, 108092.

6) Li, Y., Zhao, F., Li, C., Xie, X., Ban, X., Gu, Z., & Li, Z. (2022). Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage. Food Chemistry, 405, 134729.

7) Li, Y., Zhao, F., Li, C., Ban, X., Gu, Z., & Li, Z. (2022). Fine structures of added maltodextrin impact stability of frozen bread dough system. Carbohydrate Polymer, 298, 120028.

8) Li, Y., Li, C., Ban, X., Cheng, L., Hong, Y., Gu, Z., & Li, Z. (2021). New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze. Food Chemistry, 362, 130240.

9) Li, Y., Li, C., Ban, X., Cheng, L., Hong, Y., Gu, Z., & Li, Z. (2021). Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum. Food Hydrocolloids, 118, 106791. 

专利：

1) 一种双酶法增强面筋蛋白冻藏稳定性的方法, 国内发明, 实审中, ZL202410778051.0, 江苏科技大学

2) 一种冻藏稳定型谷朊粉的制备方法及其应用, 国内发明, 实审中, ZL202410680266.9, 江苏科技大学

3) 李兆丰，顾正彪，李阳，李才明，任俊彦，程力，洪雁.一种利用双酶制备慢消化淀粉的方法. 授权，CN108251475B.

4) 李兆丰，顾正彪，李阳，李才明，程力，洪雁. 一种制备慢消化糊精的方法.授权，CN108949861B.

5) Zhaofeng Li, Zhengbiao Gu, Yang Li, Caiming Li, Li Cheng, Yan Hong, Method for Preparing Short-Clustered Dextrin, US 11214629 B2 (美国专利).

6) 李兆豊, 顧正彪, 李陽, 李才明, 程力, 洪雁, 遅消化性デキストリンの製造方法, JP 6997357 B2 (日本专利).