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李海腾

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个人简介

姓名

李海腾

性别

出生日期

——

职称

资格教授 硕导

电话

——

传真

——

Email

haiteng_li@ujs.edu.cn

详细介绍

【学术简介】

学习经历:

2014-2020,University of Queensland,Master, Ph.D.;

2010-2014,中国农业大学,学士;

教学及研究经历:

2020-至今,于江苏大学任教,资格教授,硕士生导师;

学术社会兼职及荣誉:

The Australasian Grain Science Association (AGSA),American Association of Cereal Chemists (AACC)等学会会员;Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Carbohydrate Polymers等国际期刊的审稿人。

【主讲课程】

博士研究生:中外博士生-食品科学与技术专题

硕士研究生:中外硕士生-高级营养学

本科生:农产品加工技术(赞比亚-江苏大学)

【指导硕、博士生研究方向】

博士研究生:--

硕士研究生:

1)淀粉结构-特点-功能-健康关系;

2)谷物组分结构变化及组分间互作与品质功能调控;

3)体外体内模型应用于膳食纤维营养功能研究;

4)谷物精深加工与功能性食品开发;

【研究领域】

功能性碳水化合物

【主要论著】

近三年:

1)Haiteng Li, Michael J.Gidley, Sushil Dhital, High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality,Comprehensive Reviews in Food Science and Food Safety, 2019, 18(2): 362-379. ESI高被引论文,中科院大类一区,影响因子12.811.

2)Haiteng Li, Sushil Dhital, Ann J. Slade, Wenwen Yu, Robert G. Gilbert, Michael J. Gidley.Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties,Food Hydrocolloids, 2019, 92: 51-59.中科院小类一区,影响因子9.147.

3)Haiteng Li, Si-Qian Chen, Alexander T. Bui, Bin Xu, Sushil Dhital, Natural ‘capsule’ in food plants: cell wall porosity controls starch digestion and fermentation,Food Hydrocolloids, 2021, 117: 106657.中科院小类一区,影响因子9.147.

4)Haiteng Li, Rakhmi S. Sartika, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital. (2020). Starch granular protein of high-amylose wheat gives innate resistance to amylolysis.Food Chemistry, 330, 127328.中科院小类一区,影响因子7.514.

5)Haiteng Li, Sushil Dhital, Bernadine M. Flanagan, Jitendra Mata, Elliot P. Gilbert, Michael J. Gidley. (2020). High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility.Food Hydrocolloids, 105, 105820.中科院小类一区,影响因子9.147.

6)Haiteng Li, Wenwen Yu, Sushil Dhital, Michael J. Gidley, Robert G. Gilbert. (2019). Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat.Carbohydrate Polymers, 224, 115185.中科院小类一区,影响因子9.381.

7)Haiteng Li, Michael J. Gidley, Sushil Dhital. (2019). Wall porosity in isolated cells from food plants: implications for nutritional functionality.Food Chemistry, 279, 416-425.中科院小类一区,影响因子7.514.

8)Haiteng Li, Sushil Dhital, Michael J. Gidley, Robert G. Gilbert. (2019). A more general approach to fitting digestion kinetics of starch in food.Carbohydrate Polymers, 225, 115244.中科院小类一区,影响因子9.381.

9)Haiteng Li, Zaifen Li, Glen P. Fox, Michael J. Gidley, and Sushil Dhital. (2021). Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle.Food Chemistry, 336, 127719.中科院小类一区,影响因子7.514.

10)Haiteng Li, Robert G. Gilbert, and Michael J. Gidley. Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion.Food Chemistry, 362, 130188.中科院小类一区,影响因子7.514.

【科研项目】

在研项目如下:

1)江苏省自然科学基金(SBK2021040087),主持,2021.07 - 2024.06

2)江苏省“双创博士”项目(世界名校类),主持,2021.07 - 2023.08

3)江苏大学高级人才科研启动基金(4111360012),主持,2021.01 - 2023.12

【科研成果及奖励】

科研成果:

1)澳大利亚研究理事会国家级项目(ARC, LP160100310),骨干参与,个人完成的成果部分以第一作者发表于SCI一区论文10篇(两篇ESI高被引论文),已结题。

2)澳大利亚研究理事会国家重大项目(ARC, CE110001007),参与,个人完成的成果部分以第一作者发表于SCI一区论文一篇,获得澳大利亚食品科学与科学协会Jack Kefford Award (国际学会奖,1/3),已结题。

科研奖励:

1)Australian Institute of Food Science and Technology (AIFST),Jack Kefford Award,2020, 1/3;

2)中国国家留学基金管理委员会,国家优秀自费留学生奖学金(2019-041);

3)American Association of Cereal Chemists, Megazyme Award (Carbohydrate division), 2019;

4)Queensland Alliance for Agriculture and Food Innovation,TravelAward, 2019;

5)Australasian Grain Science Association,68th AGSA Travel Award, 2018;

6)3MT学术演讲比赛,All Institute Finalist,QAAFIPeople’s Choice, 2018;

7)UQ Dean's Commendation for Academic Excellence, 2016;

8)UQ Dean's Commendation for Academic Excellence, 2015;

9)昆士兰大学全额奖学金(UQ RTP scholarship);

大会报告:

1)2019-11-2至2019-11-5, American Association of Cereal Chemists Conference,分组报告,报告人:Haiteng Li,报告题目:High-amylose wheat: starch structure and in vitro digestion and fermentation

2)2019-8-27至2019-8-29, 69th Australasian Grain Science Association Conference,分组报告,报告人:Haiteng Li,报告题目:A general approach to fitting digestion kinetics of starch in food

3)2019-10-30至2019-11-1,Starch Round Table international,分组报告,报告人:Haiteng Li,报告题目:Digestion kinetics of starch

4)2018-9-10至2018-9-13,68th Australasian Grain Science Association Conference,分组报告,报告人:Haiteng Li,报告题目:High amylose wheat: a novel cereal to bridge the ‘fibre gap’.

5)2018-5-21至2018-5-25,International Hydrocolloids Conference,分组报告,报告人:Haiteng Li,报告题目:Resistant starch in high amylose wheat

【专利】

--

【在读硕、博士人数】

--

【已毕业硕、博士人数】

3人

【指导本科生人数】

1-2/年

【以上资料更新日期】

2021.07

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