李洪岩

                                                                   

李洪岩

出生年月:19868

最高学历学位:博士

职称:副教授 

导师类型:硕导 

电子邮箱:hongyan.li@btbu.edu.cn

个人简历

教育经历:

2008年毕业于山东科技大学化工学院,获学士学位

2017年毕业于澳大利亚昆士兰大学农业与食品学院,获博士学位

工作经历:

201712月—至今 北京工商大学食品学院讲师

主讲课程

本科生:《生物化学(国际班)》、《食品科学原理(国际班)》

主要研究领域

淀粉基谷物食品加工基础;淀粉构效关系与利用

学术兼职

昆士兰大学研究生校外导师

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项)

1、国家重点研发计划课题,2018YFD0400600,预制调理食品营养与风味调整关键技术及新产品研发,2018.07-2020.12345万元,在研,参与;

2、北京市教委科技一般项目,KM201910011004,基于淀粉热溶出行为的米饭储存过程中黏度品质变化的分子机制,2019.01-2020.12,15万元,在研,主持;

3、北京工商大学青年教师科研启动基金项目,QNJJ2018-06,不同烹煮方式对米饭黏度的影响及其分子机制解析,2017.10-2019.108万元,在研,主持;

发表的代表性论文(限10篇):

1. Li Hongyan, Lei Ningyu, Yan Shu, Yang Jingyuan, Wen Yangyang, Wang Jing*, Sun Baoguo. The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels. Carbohydrate Polymers 2019, 212, 112-118.

2. Li Hongyan, Yang Jingyuan, Gao Muyao, Wang Jing*, Sun Baoguo. Washing rice before cooking has no large effect on the texture of cooked rice. Food Chemistry 2019, 271, 388-392.

3. Li Hongyan, Lei Ningyu, Yan Shu, Gao Muyao, Yang Jingyuan, Wang Jing*, Sun Baoguo. Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching. International Journal of Biological Macromolecules 2019, 128, 49-53.

4. Li Hongyan*, Yu Lu, Yu Wenwen, Li Haiteng, Gilbert Robert**. Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch. Food Chemistry 2019, 283, 199-205.

5. Li Hongyan, Wen Yangyang, Wang Jing*, Sun Baoguo. Relations between chain-length distribution, molecular size, and amylose content of rice starches. International Journal of Biological Macromolecules 2018, 120, 2017-2025.

6. Li Hongyan, Gilbert Robert*. Starch molecular structure: The basis for an improved understanding of cooked rice texture. Carbohydrate Polymers 2018, 195, 9-17.

7. Li Hongyan#*, Wen Yangyang#, Wang Jing*, Sun Baoguo. The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects. Food Hydrocolloids 2017, 73, 295-299.

8. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports 2017, 7, 43713.

9. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers 2016, 146, 253-263.

10. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry 2016, 196, 702-711.

获得的授权专利(限5项):

1、李洪岩,王静,孙宝国,张慧娟,温洋洋,魏本喜. 一种用籼米作为制做低GI值粽子和寿司的原材料的处理方法. 申请号:201810114250.6

2、李洪岩,王静,孙宝国,温洋洋.一种加酶挤压液化生产非发酵型大米饮料的方法. 申请号:201810455407.1

3、李洪岩,王静,孙宝国,温洋洋. 一种基于摩擦指数的大米粘度的评价方法. 申请号:201810489310.2

4、金征宇,李洪岩,焦爱权,徐学明,谢正军,赵建伟,周星,王金鹏,杨哪,田耀旗. 一种用挤压加工的不加酶或加酶的大米原料酿造黄酒的方法. ZL201110384050.0

5、金征宇,李洪岩,焦爱权,徐学明,谢正军,赵建伟,周星,王金鹏,杨哪,田耀旗. 一种用挤压加工的不加酶或加酶的白酒原料固态发酵酿造白酒的方法. ZL201110384067.6