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Li Yahui


NameLi Yahui

Technical postAssociate research scientist

AddressInstitute of Farm Product Processing,   Jiangsu Academy of Agricultural Sciences, 50# Zhongling Street, Nanjing,   Jiangsu Province, 210014, China

E-mailliqianhao217@126.com

Education

Sep.2004-Jun.2008, Northwest A&F UniversityFood Science and Engineering, Bachelor's degree.

Sep.2008-Jun.2013, Northwest A&F UniversityFood Science, Ph.D.

Professional   Experience

Jun.2013-Jun.2015, Institute of Farm Product Processing, Jiangsu   Academy of Agricultural Sciences, Postdoctoral fellow.

Jul.2015-Jul.2017, Institute of Farm Product Processing, Jiangsu   Academy of Agricultural Sciences, Assistant research scientist.

Jan.2019-Jan.2020, Department of wine and food science, University of   Adelaide, South Australia, Visiting scholar.

Aug.2017-Now, Institute of Farm Product Processing, Jiangsu Academy   of Agricultural Sciences, Associate research scientist.

Scientific Research Field

Food Biotechnology, Fermentation of Fruits and Vegetables.

Social academic post and honor

Teaching Courses

Published   papers

(1) Yahui LI, Yanhong MA, Hongzhi ZHANG, Kaihong HUANG, et al.   Composition Variation and Bioactivity Assessment of Lactic Acid   Bacteria-Fermented Yam-Fruit-Vegetable [J]. Food Science, 2017, 38(10):   137-142.

(2) Yahui LI, Yanhong MA, Hongzhi ZHANG, Kaihong HUANG, Chen LIU,   Yuefang QIAO, Study on the Technology for Clarification and Stabilization of   Blackberry Wine [J]. Journal of Food Science and Biotechnology, 2017, 36(3):   302-309.

(3) Yahui LI, Jianzhong ZHOU, Ying WANG, Jiana ZHU, Study on the   Growth and Fermentation Characteristics of Saccharomyces cerevisiae FW-sc-08   [J]. China Brewing, 2017, 36(11): 43-48.

(4) Yahui LI, Yanhong MA, Mingtao FAN, Kaihong HUANG, Hongzhi ZHANG,   Assessment of β-D-Glucosidase Activity of Intact Cells of Two Oenococcus oeni   Strains with Synthetic and Natural Substrates [J]. Czech Journal of Food   Science, 2016, 34 (1): 16-23.

(5) Yahui LI, Yanhong MA, Kaihong HUANG, Hongzhi ZHANG,   Identification and localization of β-D-Glucosidase from two typical   Oenococcus oeni strains [J]. Polish Journal of Microbiology, 2016,   65:209-213.

(6) Yahui LI, Yanhong MA, Hongzhi ZHANG, Kaihong HUANG, Chen LIU,   Yuefang QIAO, Study on the Technology for Clarification and Stabilization of   Strawberry Wine [J]. Journal of Food Science and Biotechnology, 2016, 35(6):   864-870.

(7) Yahui LI, Yanhong MA, Kaihong HUANG, Jianming WEI, Guangci WANG,   Extraction of Aloe Polysaccharides by Cellulase assisted with Ultrasonic and   Studies on Antitumor Activity [J]. Journal of Chinese Institute of Food   Science and Technology, 2015, 15(11): 91-97.

(8) Yahui LI, Yanhong MA, Kaihong HUANG, Hongzhi ZHANG, Extraction of   Anthocyanins from Blackberry wine pomace by Enzyme assisted with Ultrasonic   and Assessment of It’s Activity [J]. Food Science, 2015, 36(6): 63-68.

(9) Yahui LI, Yanhong MA, Kaihong HUANG, Hongzhi ZHANG, Chen LIU,   Yuefang QIAO, Optimization of clarification and cold treatment for blueberry   wine using response surface methodology [J]. China Brewing, 2015, 34(2):   126-130.

(10) Yahui LI, Yanhong MA, Kaihong HUANG, Yancun ZHAO, Guangci WANG,   Optimization of Complex Enzymolysis Extraction Conditions of Aloe   Polysaccharides Using Response Surface Methodology and Assessment of   Antioxidant Activity [J]. Food Science, 2014, (18):63-68.

(11) Yahui LI, Mei DONG, Hemiao CUI, Mingtao FAN, Assessment of   β-D-glucosidase activity of Oenococcus oeni SD-2a [J]. Food Science and   Technology, 2013, (08): 48-52.

(12) Yahui LI, Hemiao CUI, Mei DONG, Mingtao FAN, Assessment of   β-D-glucosidase activity of Oenococcus oeni 31MBR [J]. 2013, (08): 799-802.

(13) Yahui LI, Mingtao FAN, Guoqiang ZHANG, Yanlin LIU, Assessment of   β-D-Glucosidase Activity from two typical Strains of the Lactic Acid   Bacteria, Oenococcus oeni, in China [J]. South African Journal of Enology and   Viticulture, 2012, 33(2): 144-149.

(14) Yahui LI, Mingtao FAN, Junjian RAN, Guoqiang ZHANG, Yanlin LIU,   Influence of abiotic stress on β-D-Glucosidase activity of two typical   Oenococcus oeni strains in China [J]. African Journal of Microbiology   Research, 2012, 6(37): 6685-6692.

Main Scientific Research Projects

(1) Project of Qinghai Province key research and development and   transformation plan, 2018-SF-C11, Study and industrial application of   endogenous yeast fermentation characteristics from wolfberry,   2018/01-2019/12, 1 million yuan.

(2) Project of Jiangsu natural science fund, BK20170603, Mechanism   and regulation of Oenococcus oeni SD-2a degradating glucosides.   2017/07-2020/06200,000 yuan.

(3) Project of research fund from Institute of Farm Products   Processing, Jiangsu Academy of Agricultural Sciences, JG201703, Flavor   enhancement of fruit wine during second fermentation, 2017/04-2019/04, 80,000   yuan.

(4) Postdoctoral Fund of Jiangsu Academy of Agricultural Sciences,   6511307, Formation mechanism and treatment technology of fruit wine turbidity   and precipitation, 2013/07-2015/06, 160,000 yuan.

(5) Postdoctoral Fund of Jiangsu Province, 1302057B, Treatment   technology of turbid and sedimentation for special fruit wine,   2013/12-2015/12, 35,000 yuan.

(6) National Natural Science Foundation of China, 31901675,   Identification and regulation of key glucosidase gene of Oenococcus oeni,   2020/01-2022/12, 230,000 yuan

Patents

(1) Yahui LI, Xianghua XUE, Junwei XIE, A method of inulin extraction   and separation from Jerusalem artichoke 9, 2019, ZL 201610339083.6

(2) Yahui LI, Xianghua XUE, Junwei XIE, A method of solid enzyme   making from Jerusalem artichoke 9, 2018, ZL 201511016100.4

(3) Yahui LI, Kaihong HUANG, Yanhong MA, A method of enzyme making   from blueberry, 2018, ZL 201510603506.6

(4) Yahui LI, Xianghua XUE, Junwei XIE, A method of non-alcoholic and   compound enzyme making from Jerusalem artichoke 9 and fruit and vegetables,   2018, ZL 201510905875.0

(5) Xianghua XUE, Yahui LI, Junwei XIE, A method of low alcohol and   health-care Jerusalem artichoke wine making, 2017, ZL 201510763017.7

(6) Kaihong HUANG, Ling WANG, Yahui LI, Yanhong MA, A method of   blueberry wine making, 2015, ZL 201310675654.X

(7) Yahui LI, Kaihong HUANG, Yanhong MA, A method of mask making with   blueberry wine lees, 2015, ZL 201310521959.5

(8) Yanhong MA, Yahui LI, Kaihong HUANG, A method of clarification   and stability for blueberry wine, 2015, ZL 201410017907.9

(9) Mingtao FAN, Yahui LI, Ying XU, A method of health-care orange   wine making, 2013, ZL 201210521698.2

(10) Mingtao FAN, Xiaojiao LIU, Yahui LI, A method of crab apple wine   making, 2012, ZL 201010587125.0

Scientific Research Achievements and Awards

Second prize of 2018 Jiangsu Academy of Agricultural Sciences Science   and Technology Award (Research Innovation Award) – Key technologies for   fermentation of special vegetables and comprehensive utilization of   by-products.

Number of   postgraduates under supervision

Number of   supervised masters and Ph.D.

Number of   supervised undergraduates

Five

The above   information updated

Mar.2020



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