李井雷

发布日期:2016-06-27

李井雷

生物工程系,博士

教育与工作经历

2016.01-present  合肥工业大学食品科学与工程学院,讲师

2013.09-2016.02  韩国高丽大学,食品科学与工程,理学博士

2012.03-2013.08  韩国木浦大学食品产业技术创新中心,研究员

2009.09-2012.02  韩国木浦大学,食品工学,工学硕士

2005.09-2009.07  四川大学,食品科学与工程,工学学士

主要研究领域与方向

主要研究方向:纳米食品技术,生物高分子改性

代表性论文

1. Jinglei Li, In-Cheon Hwang, Xiguang Chen, Hyun Jin Park.  Effects of chitosan coating on curcumin loaded nanoemulsion: study on stability and in vitro digestibility. Food Hydrocolloids, 2016, 60, 138-147.

2. Jinglei Li, Hyun Jin Park et al. Soluble starch formulated nanocomposite increases water solubility and stability of curcumin. Food Hydrocolloids, 2016, 56, 41–49.

3. Jinglei Li, Gye Hwa Shin, Il Woo Lee, Xiguang Chen, Hyun Jin Park. Curcumin-Eudragit® E PO solid dispersion: A simple and potent method to solve the problems of curcumin. European Journal of Pharmaceutics and Biopharmaceutics, 2015, 94, 322–332.

4. Jinglei Li, Gye Hwa Shin, Xiguang Chen, Hyun Jin Park et al. Modified curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge. Food Research International, 2015, 69, 202–208.

5. Jinglei Li, Su Yeon Kim, Xiguang Chen, Hyun Jin Park. Calcium-alginate beads loaded with gallic acid: preparation  and characterization. LWT-Food Science and Technology, 2015, 50(11) 2483–2489

6. Jinglei Li, Hee Joung Joung, Il Woo Lee, Xiguang Chen, Hyun Jin Park. The influence of different water types and brewing durations on the colloidal properties of green tea infusion. International Journal of Food Science and Technology, 2015, 50 (11), 2483-2489.

7. Il Woo Lee, Jinglei Li, Xiguang Chen, Hyunjin Park. Electrospun poly(vinyl alcohol)  composite nanofibers with halloysite nanotubes for the sustained release of sodium d-pantothenate. Journal of Applied Polymer Science, 2016,133 (4), 42900-42911.

8. Gye Hwa Shin, Jinglei Li, Jin Hun Cho, Jun Tae Kim, Hyunjin Park. Enhancement of curcumin solubility by phase change from crystalline to amorphous in Cur-TPGS nanosuspension, Journal of Food Science, 2016,81,  494–501.

9. Su-Yeon Kim, Jinglei Li, Na-Ri Lim, Bo-Sik Kang, Hyun-Jin Park. Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array, Food Chemistry,  2016, 211,  440–447.

在研项目

合肥工业大学博士专项基金

联系方式

lijinglei2012@hotmail.com