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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     


Name:Ying Li

Associate Professor

Address:50 Zhongling Street, Nanjing, China





Sept.1999 to Jun. 2003, College of Food Science and Engineering, Nanjing University of Finance & Economics, Bachelor of Food Science

Sept. 2003 to Jun. 2006, College of Food Science & Technology, Jiangnan University, Master of Food Science

Sept.2009 to Jun.2012, College of Food Science and Technology, Nanjing Agricultural University, Doctor of Food Science

Professional Experience

Sept.2006 to now, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Working as a scientific researcher in food biotechnology section

May.2013 to May.2014, North Carolina A&T State University, Post-doctor

Scientific Research Field

Deep-processing of aquatic products and nutrient absorption

Social academic post and honor

Teaching Courses

Published papers


The study of ferritin - sodium alginate nano-encapsulated ACE inhibitory peptide, Food Science, 2019.


Study on the preparation technology of AHLL nanoparticles, Jiangsu Agricultural Science, 2018.

Ultrasonic assisted enzymatic hydrolysis was used to prepare loach protein-derived ACE inhibitory peptides, Journal of Chinese Institute of Food Science and Technology, 2018.

Effects of different bactericidal conditions on the quality of vinasse loach, Journal of Food Science and Technology, 2018


Transport of a novel angiotensin-I-converting enzyme inhibitory peptide Ala-His-Leu-Leu across human intestinal epithelial Caco-2 cells, Journal of Medicinal Food, 2017.

Physicochemical properties and nutritional evaluation of loach protein-derived ACE inhibitory peptides, Journal of Chinese Institute of Food Science and Technology, 2017.

Studies on the absorption mechanism of loach protein-derived inhibitory peptide AHLL, China Scientific Technological Achievements, 2017.


The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour, Food Chemistry, 2016.

A novel ACE inhibitory peptide Ala-His-Leu-Leu lowering blood pressures in spontaneously hypertensive rats, Journal of Medicinal Food, 2016.

Bromelain treatment of wheat allergy to reduce the allergenicity, Journal of the Chinese Cereals and Oils Association, 2016.


Research progress in structure-activity relationship of bioactive peptides, Journal of Medicinal Food, 2015.


Application of mixture design in formula research of ready-to-eat cereals breakfast powder, Food Technology, 2014.


Preparation of Antihypertensive Peptides by Enzymolysis from Loach(Misgurnus anguillicaudatus) Protein, Food Science, 2013.

Ultrasonic combined with microwave for tenderizing breast meat of rejected layer, Food Science, 2013.


Purification of a novel angiotensin- I-converting enzyme (ACE) inhibitory peptide with an antihypertensive effect from loach(Misgurnus anguillicaudatus). Journal of Agricultural and Food Chemistry, 2012.

Umami peptides prepared from aquatic proteolysis, Food Science, 2012.

Study on the activity of loach ACE inhibitory peptide in vitro, Food Technology, 2012.

Study on prolonging shelf-life of chicken by hurdle technology combined with HACCP system, Acta Agriculturae Jiangxi, 2012.


Amino acid analysis of the enzymatic hydrolysates of sinonovacula constricta and flavor preparation by Maillard reaction, Jiangsu agricultural science, Jiangsu Agricultural Science, 2011.

Main Scientific Research Projects

1. Jiangsu Province Aquatic Products Sanxin Project “Quick-freezing conditioning squid processing technology integration and demonstration promotion”, 2017.7-2019.12

2. State Key Laboratory of Food Science and Technology “Promoting absorption mechanism of loach-derived active peptide AHLL with transmembrane peptide R8”,2017.7-2019.12

3. Independent Innovation of Agriculture in Jiangsu Province “Integration and application of healthy culture and processing technology of Penaeus vannamei”,2018.7-2021.6

4. Science and Technology Development Plan in Northern Jiangsu  “Key technology research and product development of functional probiotic milk powder processing”,2018.1-2019.12

5. Natural Science Foundation of China (Youth)“Absorption mechanism of ACE inhibitory peptide AHLL from loach protein”,2014.1-2016.12

6. Jiangsu Province Introduction of Foreign Knowledge Project “Agricultural product activity factor evaluation research and functional product development”,2016.1-2016.12

7. Independent Innovation of Agriculture in Jiangsu Province“Absorption mechanism of anti-ACE active peptide AHLL from loach protein source”,2013.6-2015.5

8. Science and Technology Development Plan in Northern Jiangsu “Research and development of key technology and industrialization for instant desensitized clam”, 2015.7-2017.6

9. Scientific and Technological Activities for Overseas Students “Studies on the absorption mechanism of loach protein-derived inhibitory peptide AHLL”,2015.4-2016.4

10. Science and Technology Service Project of Jiangsu Academy of Agricultural Sciences “Technology application of new fermentation vegetable processing and quality control”,2018.3-2018.12

11. The Central Finance for Agricultural Technology Application “Integration and promotion of natural seafood sauce preparation technology”,2015.7-2017.7

12. Independent Innovation of Agriculture in Jiangsu Province “Study on the key technology of loach deep processing”, 2015.6-2018.8

13. Independent Innovation of Agriculture in Jiangsu Province “Study on key technology on deep processing of Jiangsu channel catfish”, 2015.6-2017.12;

14. The Central Finance for Agricultural Technology Application “Integration and promotion of deep processing technology for freshwater shrimp”, 2016.7-2018.7.


1. A novel preparation of antihypertensive peptides from loach(Misgurnus anguillicaudatus) protein(ZL 201110085378.2)

2. Preparation of aquatic natural flavor and its products(ZL 201110210418.1)

3. A method of prolonging the shelf life of the beggar’s chicken production(ZL 201110371405.2)

4. A manufacturing technique of instant cooking lobster production with long shelf life(ZL 201310705147.6)

5. Biological preservation method for prolonging shelf life of aquatic products(ZL 201410462316.2)

6. A processing method for preconditioned whitefish with intermediate water activity(ZL 201510140361.0)

7. Ecological method for preparing and collecting nano silver(ZL201610994566.X)

8. Kraft compound fermenting agent formula with anti-oxidation function and application(ZL 201410804086.3)

9. Lactobacillus paracasei FM-LP-4 with acid resistance and high reducibility and its use(ZL 201410132172.4)

Scientific Research Achievements and Awards

1. Second Prize of Lianyungang Science and Technology Progress:“Key Technology Innovation and Application of Functional Seafood Seasoning Production”, 2017, 1/7.

2. Third Prize of Huai'an Science and Technology Progress:“Key Technology Innovation and Application of Microencapsulated Aquatic Active Glycopeptide Preparation”, 2018, 1/3.

3. Second Prize of Science and Technology of Jiangsu Academy of Agricultural Sciences“Innovative and Application of Core Technology for High Value of Characteristic Berries”, 2014, 6/11.

Number of postgraduates under supervision


Number of supervised masters and Ph.D.


Number of supervised undergraduates


The above information updated


Returns〗     Hits:486   Date:2019-4-10

Returns〗   Hits:   Date:2019-04-10  
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