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Yuan Li

NameYuan Li

Technical postAssociate Professor

Address301 Xuefu RoadZhenjiang212013JiangsuChina

E-mailyuanli24@163.com

Education

Shandong   Agriculture University. Agricultural Product Processing, BS, 2001
  Hebei Agriculture University. Processing and Storage Engineering of Farm   Products, MS, 2004
  Jiangsu University. Processing and Storage Engineering of Farm Products PHD   candicate.2011-

Professional   Experience

2014.05-2015.05   Visit Scholar, University of Massachusetts Amherst, USA.
  2012.08–Associate Professor, Department of Food Science and Engineering,   Jiangsu University, Zhenjiang, Jiangsu, China
  2007.06–2012.07Lecturer, Department of Food Science and Engineering, Jiangsu   University, Zhenjiang,Jiangsu, China
  2004.06-2007.05Teaching Assistant, Department of Food Science and   Engineering,Hebei Agriculture University, Baoding, Hebei, China

Scientific Research Field

Food chemistry
  Social academic post and honor

Teaching   Courses
  Food chemistry and Food analysis, Biological Chemistry

Social academic post and honor

Teaching Courses

Published   papers

Li Yuan, Lina   Geng, Lan Ge, Peng Yu, Xianglin Duan, Jun Chen, Yanzhong Chang. Effect of   iron liposomes on anemia of inflammation. International Journal of   Pharmaceutics. 2013, 454: 82-89. (SCI, 2)
  Li Yuan, Xiu Ji, Jun Chen, Ming-Yong Xie, Lina Geng & Ruichang Gao*.   Enhanced oral bioavailability and tissue distribution of ferric citrate   through liposomal encapsulation. CyTA - Journal of Food. 2017, 15(1):136-142.
SCI4区)
  Li Yuan, Yan-ai Liu, Jing Ge, Xue-ping Feng and Rui-chang Gao. Effects of   heat treatment at two temperatures on the myosin cluster of bighead carp for   gel formation. CyTA - Journal of Food. 2017,15( 4): 574–581.   doi.org/10.1080/19476337.2017.1321045.
SCI4区)
  Ruichang Gao, Tong Shi, Mengqin Zhao, Xiangdong Liu, Henglin Cui, Li Yuan*.   Purification and Characterization of a salt-stable protease from halophilic   archaeon Halogranum rubrum. Journal of the Science of Food and Agriculture.   2017, 97(5): 1412–1419
SCI, 2区)(Corresponding author
  Ruichang Gao, Yanmin Wang, Jianlou Mu, Tong Shi, Li Yuan*. Effect of   l-histidine on the heat-induced aggregation of bighead carp (Aristichthys   nobilis) myosin in low/high ionic strength solution.Food Hydrocolloids
2017doi.org /10.1016/ j.foodhyd.2017.08.029.SCI 1区)(Corresponding author
  Yuan Li, Su Li, Gao Ruichang,Guo Xuexia. Effect of Time-varying Temperature   Drying on the Quality of Half-dried Crucian Slice(Carassius auratus) Dried by   Cool Air. The Food Industry, 2011, 11: 91-94.
  Yuan Li, Gao Ruichang1, Xue Changhu, Ma Haile. Effect of ultrasonic on   physical structure and composition of squid (Ommastrephes bartrami) melanin.   Transactions of the Chinese Society of Agricultural Engineering. 2011, S2: 376-380.
  Yuan Li, Gao Ruichang, Xue Changhu, Hao Shuxian,Yu Gang. Mechanism of   enhancing the water-holding capacity of white leg shrimp by alginate   oligosaccharides. Journal of Fisheries of China. 2011,10:1547-1553.
  Yuan Li, Gao Ruichang, Guo Xuexia, Ma Haile. Influence of several treatments   on properties of squid melanin. Food and Machinery, 2011,5: 36-38,57.
  Yuan Li, Gao Ruichang, Xue Changhu, Hao Shxian, Yu Gang. Effect of alginate   pyrolysis product on the quality of frozen white leg shrimp Penaeus vannamei.   Progress in Fishery Sciences,2011,6:121-127.
  Yuan Li, Gao Ruichang, Guo Xuexia. Using different sampling methods to   determine volatile components of beverage. China Condiment, 2012, 12: 92-94.
  Yuan Li, Gao Ruichang, Guo Xuexia. The Production of Pear Wine by   Self-selected Yeast.Liquor-Making Science & Technology, 2011,8:93-95.
  Yuan Li,Gao Ruichang, Guo Xuexia. Effects of Different Temperature on   Fermenting Performance of Self-selected Yeast for Pear Wine. Liquor-Making   Science & Technology, 2011, 10: 35-37.
  Ruichang Gao, Li Yuan*, Weimin Liu, Maoshuai Yu, Cunshan Zhou, Haile Ma.   Modeling of total volatile basic nitrogen and thiobarbituric acid ofsilver   carp dried in cold-air dryer with heat pump. Transactions ofthe Chinese   Society of Agricultural Engineering (Transactions of the CSAE). 2013, 29(23):   227-232.
  Ruichang Gao, Li Yuan*, Li Su,Xingyi Huang, Gang Yu, Laihao Li. Study on the   Evolution of Muscle Proteins during the Half-dried Salt-cured Silver Carp   (hypophthalmichthys molitrix) Processing. Journal of Aquatic Food Product   Technology. DOI:10.1080/10498850.2012.753562.
  Ruichang Gao, Li Yuan*, Gang Yu. An innovative method on the polyphosphate   determination in aquaticproduct with interdiction of polyphosphate hydrolysis   by using ionchromatography. Advanced Materials Research.2012.   538-541:2334-2337.

Main   Scientific Research Projects
  National Natural Science Fund: NO.31471611
Mechanism of intermolecular force and hydration water to   control silver carp myosin aggregation.
  National Natural Science Fund: NO. 31320004: Study on the mechanismof   nutrition iron-nanoliposome absorption and iron supplement for anemia.
  Open Research Fund Program of the State Key Laboratory of Food Science and   technology of China: Study on the preparation and physical property of iron   liposome by film dispersion-ultrasonic emulsify method

Patents
  Gao Ruichang, Yuan Li, Ren Xiaofeng, Ma Haile, Su Li. A method of dried fish   flavor control using enzyme. ZL 201010133260.8
  Gao Ruichang, Yuan Li, Li Laihao, Su Li. A method of freeze fish slice   melioration using a no-phosphorus additive. ZL 201010156877.1
  Gao Ruichang, Yuan Li, Sun Lu, Li wenwen, Lu Daoli, Chen Bin. A method of   Ramanspectroscopic analysis for frozen Penaeus vannamei nondestructive   quality detection. 201310370018.6.

Main Scientific Research Projects

Patents

Scientific Research Achievements and Awards

Number of   postgraduates under supervision

1

Number of   supervised masters and Ph.D.

3

Number of   supervised undergraduates

15

The above   information updated

Sep 2017



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