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Li Chunyang


NameLi Chunyang

Technical postResearcher

AddressZhongling Street 50Nanjing

E-maillichunyang968@126.com

Education

1. July   1985-July 1989, Heilongjiang Business College, Bachelor's Degree in Food   Engineering.            

2. September 1989-July   1992, Heilongjiang Business College, Master's Degree in Food Engineering.              

3. March   2002-June 2004, MPA in Beijing University of Science and Technology.

4. September   2002-March 2006, Jiangnan University, Doctor's Degree in Food Science

Professional   Experience

1. March   1992-July 2022, Deputy Director, Food Industry Office, Qinhuangdao Municipal   Government, Hebei Province    2. March   2006-present, researcher and postdoctoral tutor of Jiangsu Academy of   Agricultural Sciences            

3. March   2008-March 2009, Senior Visiting Scholar, Center for Plant Protein Research,   University of Alberta, Canada

4. November   2015-November 2016, Senior Visiting Scholar, School of Agriculture and Food,   University of Manitoba, Canada

Scientific Research Field

1. Isolation,   Structural Identification and Biological Activity Evaluation of Nutritional   and Functional Components in Agricultural Products              

2. Nutrition   and Functional Food Development Based on Modern Processing Technology      3. Construction of polyphenol nano-delivery system and its digestion,   absorption and bioavailability

Social academic post and honor

1. Standing   Director of Science and Education Branch of China Light Industry Machinery   Association            

2. Standing   Director of Fruit and Vegetable Preservation and Processing Branch of China   Food Packaging Machinery Association              

3. Experts on   Evaluation of Major Science and Technology Projects in Zhejiang, Jiangsu and   Shandong Provinces          4. Master/Doctor   Excellent Degree Thesis Evaluation Expert, Center for Degree and Graduate   Education Development, Ministry of Education              

5. Visiting   researcher, Yili Academy of Agricultural Sciences, Xinjiang            

6. Ph.D.   supervisor in Biochemistry, Covenant University, Nigeria              

7. Doctoral   Tutor in Food Science and Nutrition, Thailand Agricultural University      8. Master supervisor in Food Science, School of Food Science, Jiangnan   University    9. Master supervisor in Food Science, Nanjing   Agricultural University        10. Reviewers   for journals such as Trends in Food Science & Technology, Food Chemistry,   Journal of Agricultural and Food Chemistry, Journal of Functional Foods, etc.

Teaching Courses

Published   papers

2019

1. Development   of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium   Alginate as Building Blocks: Improved Stability, Bioaccessibility, and   Antioxidant Activity. Journal of agricultural and food chemistry, 2019,   67(1): 379-390.

2018

1. Preparation,   characterization, antioxidant activity and protective effect against cellular   oxidative stress of polysaccharide from Cynanchum auriculatum Royle exWight.   International Journal of Biological Macromolecules, 2018, 119: 1068–1076.

2. Germinated Brown   Rice Attenuates Atherosclerosis and Vascular Inflammation in Low-Density   Lipoprotein Receptor-Knockout Mice. Journal of Agricultural and Food   Chemistry. 2018, 66: 4512−4520.

3. Oluwole   Oluwatoyin Bolanle, Odediran Olajumoke, Ibidapo Olubunmi Pheabean, Owolabi   Samue, Chuyang Li, Garry Shen. Proximate Composition, Phytonutrients and   Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple   (Chrysophyllum albidum) Products. International Journal of Nutrition and Food   Sciences, 2017, 6 (6-1): 22-25.

4. Improved   oxidative stability of fish oil emulsion by grafted ovalbumincatechin   conjugates. Food Chemistry, 2018, 241: 60-69.

2017

1. Polyphenol   Profi les and Antioxidant Properties of Ethanol Extracts from Osmanthus   Fragrans (Thunb.) Lour. Flowers. Polish Journal of Food Nutr. Sci., 2017, 67   (4): 317-325.

2. Innovation,   practical benefits and prospects for the future development of automatic   milking systems. Frontiers of Agricultural Science and Engineering. 2017,   4(1): 37-47.

3. Early   Detection of Aspergillus parasiticus Infection in Maize Kernels Using   Near-Infrared Hyperspectral Imaging and Multivariate Data Analysis. Applied   Sciences-Basel. 2017, 7(1): 90-

4. Effects of   high hydrostatic pressure and thermal processing on bioactive compounds,   antioxidant activity, and volatile profile of mulberry juice. Food Science   and Technology International. 2017, 23(2): 119-127.

2016

1. Enzymatic   Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid   Ester as Donor: Stability of the Acylated Derivatives. Journal of   Agricultural and Food Chemistry. 2016, 64 (5): 1137-1143.

2015

1. Antioxidant   and Tyrosinase inhibitory inhibitory properties inhibitory properties of   aqueous ethanol extracts from monofloral bee pollen. Journal of APIC. Science.   2015, 59 (1): 119-128

2014

1.   Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside   and Malvidin-3-Galactoside in Endothelial Cells. Molecules 2014, 19(8):   12827-12841;

2. Assessment   of pulsed electric fields induced cellular damage in Saccharomyces   cerevisiae: Change in performance of mitochondria and cellular enzymes.   LWT-Food Science and Technology, 2014, 58(1): 55-62

3. Effects of   pulsed electric fields on cytomembrane lipids and intracellular nucleic acids   of Saccharomyces cerevisiae. Food Control, 2014, 39(5): 204-213.  

4. Inhibitory   effect of Malvidin on TNF-alpha-induced inflammatory response in endothelial   cells. European Journal of Pharmacology, 2014, 723(1): 67-72.

5. Chemical   constituents from the fruiting bodies of Xylaria euglossa Fr. and its   chemotaxonomic study. Biochemical Systematics and Ecology, 2014, 54, 157–159.

2013

1. Review:   Pulsed Electric Fields Processing of Protein-Based Foods. Food and Bioprocess   Technology, 2013, 7 (1):114-125.

2. Composition   of Polyphenols and Antioxidant Activity of Rabbiteye Blueberry (Vaccinium   ashei) in Nanjing. Journal of Agricultural and Food Chemistry, 2013, 61 (3):   523-531.

3. Oxygen   Radical Absorbance Capacity of Different Varieties of Strawberry and the   Antioxidant Stability in Storage. Molecules, 2013, 18(2): 1528-1539.

2012

1. Profile and   distribution of soluble and insoluble phenolics in Chinese rapeseed (Brassica   napus). Food Chemistry, 2012,135(2): 616-622.

2. Survey of   antioxidant capacity and phenolic composition of blueberry, blackberry, and   strawberry in Nanjing. Journal of Zhejiang University SCIENCE B, 2012, 13(2):   94-102.

2011

1. Antioxidant   Activity of Peanut Flour Fermented with Lactic Acid Bacteria. Journal of Food   Biochemistry, 2011, 35(5):1514-1521.

Main Scientific Research Projects

1. Mechanisms   of matrix and interface regulation of curcumin intestinal release in   nanostructured lipid carriers, National Natural Science Foundation of China   (No. 31801555) 250,000, 2018          

2. Technology Integration   and Product Development of Fig High Value Processing, North Jiangsu Science   and Technology Special Project of Jiangsu Province Policy Guidance Program   2017 (No. SZ-YC2017029) 500,000, 2018

3. Breeding of   Faba Bean Varieties Rich in Phenolic Substances and Development of   Nutritional Active Food in Qinghai Province. Special Scientific and   Technological Cooperation Project of Qinghai Science and Technology Program   in 2017 (No. 2017-HZ-816) 500,000    4. Construction of ovalbumin   dextran nanogel anthocyanin delivery system and its absorption in vivo.   Postdoctoral innovation plan for China in 2017 (BX201700101) 600,000      5. Matrix and Interface Regulation of Curcumin Intestinal Release in   Nanostructured Lipid Carriers, 2018 Jiangsu Natural Science Foundation Youth   Fund (No. BK20180298) 200,000            

6. Technology   Innovation and Integrated Application of Binhai Baishouwu Industrial Chain,   Jiangsu Province's Independent Innovation Fund for Agricultural Science and   Technology in 2017 (No. CX (17) 2014) 900,000

Patents

1. Production   of edible oil with grape seed proanthocyanidin microemulsion,   ZL200710023606.7                                           2. A cooling   oil circulating system device for extruder, ZL200720045171.1          

3. A   fermentation method for producing flavored chestnut kernels,   ZL2010017647.7      4. A production method of high unsaturated   rapeseed oil by enzymatic method, ZL201210220021.5                                                      

5. A   production method of beer vinegar, ZL201410001242.2              

6. A method   for producing low-value fish sausage by fermentation of mixed strains,   ZL201110348923.2            

7. A Natural   Active Chrysanthemum Brain Drinks Production Method, ZL 201310616129.0      A production method of germinated brown rice beverage, ZL   201410518041.X          8. A method for producing   tomato juice beverage by enzymatic method, ZL 201410001241.8  9. A   production method of instant nutritious purple potato beverage powder, ZL   201410183755.X            

10. A   production method of tomato vinegar beverage, ZL 201410108287.X

Scientific Research Achievements and Awards

1. Key   technology and industrialization of high-quality fruit and vegetable juice   production. Second prize of Xuzhou Science and Technology Award in 2015.   Certificate number: 2015210R1

2. Key   technologies of deep processing and industrialization development of   low-value fish. Third prize of Nanjing Science and Technology Progress Award   in 2015. Certificate number: 201521231

3. Key   Technologies and Industrialization Development of Strawberry Deep Processing,   Third Prize of Nanjing Science and Technology Progress Award in 2014,   Certificate number: 201414010121

4.   Industrialization of Key Technologies of Purple Heart Sweet Potato Deep   Processing, Leading Science and Technology Entrepreneurs in Nanjing in 2012

Number of   postgraduates under supervision

9 postgraduate   students and two Ph.D. candidates

Number of   supervised masters and Ph.D.

30   postgraduates

Number of   supervised undergraduates

35

The above   information updated

Apr.2019



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