School of Food and Chemical Engineering
He Li

He Li

Contact Details

Email:lihe@btbu.edu.cn

Telephone/Mobile (optional):+0086 10 68694481

Address: 301 room, 8 building, No. 33 Fucheng Road, Haidian District, Beijing

Education Background

Ph.D. 2010   China Agricultural University

Major            Food Science & Engineering

Research Field/Interests

Experience in food research on functionalities of protein and natural food product, Processing of fruit and vegetable, relationship between formula/processing and sensory characteristics, etc.

Research Grants

17 Subjects of Food Enterprise Funding

Publications

More than 30 academic papers have been published

1. Li, H.; Zhang, J.; Wang, Y.; Li, J.; Yang, Y.; Liu, X., The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal Of Analytical Chemistry 2018.

2. Wang, Y.; Sun, P.; Li, H.*; Adhikari, B. P.; Li, D., Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products. International Journal Of Analytical Chemistry 2018.

3. Li, H.; Liu, X.; Yang, L.; Chen, D.; Cui, H., The Effects of Adding Soybean Fiber on the Quality of Tomato Ketchup. Acta Horticulturae 2013, 971, 211-216.

4. Li, H.; Cao, D.; Yi, J.; Cao, J.; Jiang, W., Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities. Food Chemistry 2012, 135, 2942-6.

5. Cao, D. D.; Li, H.(co-first author); Yi, J. Y.; Zhang, J. J.; Che, H. L.; Cao, J. K.; Yang, L.; Zhu, C. Q.; Jiang, W. B., Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress. PLoS One 2011, 6, 9. (Equal contribution)

Teaching Interests

Coffee Making and Appreciation, Food Machinery and Equipment, Wine Flavor and Appreciation,Application of Analytical Instruments in Food Structure Research, Food Bioengineering and TechnologyIndustrialization