李進偉(江南大學食品學院教授、博士生導師):研究方向,主要成就,科研綜述,科研項目

現在主要圍繞食品脂質科學關鍵問題和產業核心技術難點，開展脂質氧化與控制、油/水（水/油）乳液構建與穩定機理、疏水性營養因子靶向遞送等領域的研究與開發工作。

基本介紹

中文名：李進偉
學位/學歷：博士
性別：男
教學職稱：教授

研究方向,主要成就,科研綜述,科研項目,學術論文,專利,所獲獎項,

研究方向

主要成就

科研綜述

近年分別主持國家重點研發計畫課題、國家自然科學基金、863子課題、糧食公益項目、江蘇省蘇北科技專項計畫等國家和省部級項目10餘項，企業委託橫向合作項目20餘項；相關成果在無限極（中國）有限公司、三隻松鼠股份有限公司、煙臺新時代健康產業有限公司等行業內重點企業獲得產業化套用。發表學術論文100餘篇，以第一作者或通訊作者發表SCI論文50餘篇，參編著作1部，獲得授權發明專利18項；研究成果獲得中國商業聯合會科技進步一等獎（2016年，排名第1；2020年，排名第3；2021年，排名第3；2015年，排名第5）、江蘇省科技進步二等獎（2021年，排名第2）、江蘇省科技進步三等獎（2019年，排名第4）教育部科技進步二等獎（2015年，排名第5）等省部級科技獎勵9項。

科研項目

(1)國家重點研發計畫課題“大宗油料微量活性組分高效利用關鍵技術研究及新產品開發（2021YFD2100404）”科技部，課題主持，2021.12-2026.11

(2)國家自然科學基金委員會面上項目“高內相油包水凝膠體系的構建與穩定機理研究（32072138）”基金委，主持，2021-2024

(3)國家自然科學基金委員會面上項目“食用植物油熱加工過程中的氧化途徑及其調控機制（31571878）”基金委，主持，2016-2019

(4)糧食公益性行業科研專項“米糠油精煉過程品質變化規律及科學性評價研究(201313011-7)”，國家糧食局，子課題主持，2014-2017

(5)“863”計畫重點項目“熱加工過程高油脂食品有害物形成規律及控制技術研究（2011AA100806-3）”，科技部，子課題主持，2012-2016

(6)企業橫向項目“中藥多糖產品生產質量控制技術研究及套用”，2021-2022

(7)企業橫向項目“口服液產品質量穩定性提升研究及套用”，2020-2021

(8)企業橫向項目“夏威夷果氧化哈敗的防控技術研究”，2019-2020

(9)企業橫向項目“松花粉氧化機理及新型滅菌方法研究”，2018-2020

(10)企業橫向項目“翅果油系列產品開發”，2017-2019

學術論文

近三年代表性學術論文

2022年

(1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)

(2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)

(3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)

(4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)

(5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)

(6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)

(7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)

(8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)

(9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)

(10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)

(11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)

(12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)

2021年

(13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)

(14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)

(15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)

(16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)

(17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)

(18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)

(19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)

(20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)

(21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)

2020年

(1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)

(2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)

(3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)

(4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)

專利

(1)一種富含抗氧化劑冷榨菜籽油的製取方法，專利號：ZL 202110571453.X

(2)一種提高夏威夷果中抗氧化劑滲透效率的方法，專利號：ZL 202110654640.4

(3)A Method for Producing High Quality Animal Oil with Low Cholesterol Levels,專利號：US 9920278B2

(4)Method for Preparing Rapeseed Oil by Semi-solid Aqueous Enzymatic Treatment,專利號：US 10640728 B2

(5)A Method for oil extraction from dehydrated Euphausia superba. ,專利號：US 10492508 B2

(6)Approach for processing marble-like beef,專利號：US 11064719 B2

(7)一種鴯鶓油塗抹型人造奶油及其製備方法，專利號：ZL 201910023746.1

(8)一種基於低共熔溶劑製備Gemini型胺基酸的方法，專利號：ZL 201910447896.0

(9)一種基於低共熔溶劑的脂胺基酸類化合物的製備方法，專利號：ZL 201910193954.1

(10)一種火麻油中四氫大麻酚檢測的前處理方法，專利號：ZL 201710167665.5

(11)一種乳化豬油製備烘焙食品的方法，專利號：ZL 201611003418.3

(12)一種鑑別精煉植物油中地溝油摻假的方法,專利號：ZL201610515761.X

(13)一種底物受熱生成的丙烯醛的捕集裝置和測定方法,專利號：ZL201610192877.4

所獲獎項

(1)“菜籽綠色制油及副產物高值利用關鍵技術”獲2021江蘇省科學技術二等獎（排名第2）

(2)“高活性植物與真菌多糖加工與品質分析關鍵技術研究與套用”獲2016年商業聯合會一等獎(排名第1)

(3)“超大型智慧型化食用油脂製取及精煉成套裝備關鍵技術的研究及套用”獲2019江蘇省科學技術三等獎（排名第4）

(4)“油菜籽適度加工與綜合利用關鍵技術開發與套用”獲2021年商業聯合會二等獎（排名第3）

(5)“多糖類產品質量控制關鍵技術體系的構建及套用”獲2020年商業聯合會科學技術一等獎（排名第3）

(6)“零反式脂肪酸食品專用油脂加工關鍵技術及其產業化套用”，獲2015年教育部科技進步二等獎（排名第5）

(7)“豬油制油新技術與綜合開發”，獲2015年商業聯合會二等獎（排名第5）

李進偉(江南大學食品學院教授、博士生導師)