职 称：副教授

学 历：博士

E-mail:liyanlei@hbut.edu.cn

研究方向：食品结构与营养功能

工作经历：

  2021.07-至今      3044澳门永利集团欢迎您，生物工程与食品学院

  2016.09 - 2021.06 华南理工大学，博士，食品科学与工程

  2007.09 - 2014.07 河南工业大学，学士/硕士，食品科学与工程

研究成果：

（1）Li Y.L., Han K.N., Wan Z.L., Yang X.Q. Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic [J]. Food Hydrocolloids, 2020, 109: 106102.

（2）Li Y.L., Wan Z.L., Yang X.Q. Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic [J]. Food & Function, 2019, 10: 4090-4101.

（3）Li Y.L., Feng G.X., Wan Z.L., Wang G.S., Yang X.Q. Salt Reduction in Bread via Enrichment of Dietary Fiber Containing Sodium and Calcium [J]. Food & Function, 2021, 12:2660-2671.

（4）Li Y.L., Ruan Q.J., Wang J.M., Yang X.Q. Fabrication and characterization of water-dispersible phytosterol using hot melt extrusion [J]. Journal of Food Science and Technology, 2021, 58(6):2447–2451.

（5）Feng G.X., Han K.N., Li Y.L., Yang Q, Feng W.T., Wang J.M., Yang X.Q. Undigestible Gliadin Peptide Nanoparticles Penetrate Mucus and Reduce Mucus Production Driven by Intestinal Epithelial Cell Damage [J]. Journal of Agricultural and Food Chemistry, 2021，69, 7979−7989.

（6）Li Y.L., Chen F.S., Zhang L.F., Yao Y.Z. Effect of surface changes of soy protein materials on water resistance [J]. Materials Letters, 2015, 149: 120-122.