科

研

项

目

1. 国家“十四五”重点研发计划子任务高活性油料蛋白肽制备关键技术研究及装备开发(2021-2026), 在研, 主持

2. 国家“十三五”重点研发计划子任务人造肉产业化示范线的构建与实行(2021-2024) , 结题, 主持

3. 企业合作课题-马来西亚棕榈油及其在植物肉中应用开发(2022-2023) , 结题, 主持

4. 企业合作课题-功能活性甘蔗多酚关键技术开发(2022-2024) , 结题, 主持

5. 企业合作课题-植物肉食品研发技术服务(2020-2023) , 结题, 主持

论文发表

[1] Lin, J., Liu, C., Bai, R., Pang, J., Li, J., Zhang, C., Xinqi, L., Li, H.*, & Hu, S.* (2024). The application of in-vitrostatic digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective. Trends in Food Science & Technology, 143, 104306.

[2] Li, W., Xi, Y., Wang, J., Zhang, Y., Li, H.*, & Liu, X.* (2024). Food-derived protein hydrolysates and peptides: anxiolytic and antidepressant activities, characteristics, and mechanisms. Food Science and Human Wellness, 13, 1168-1185.

[3] Zhao, D., Sun, L., Wang, Y., Liu, S., Cao, J., Li, H.*, & Liu, X. (2024). Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability. International journal of biological macromolecules, 272.

[4] Liu, W., Yu, S., Han, Y., Chen, L., An, J., Li, H.*, & Liu, X.* (2024). Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties. Food Bioscience, 60.

[5] Ren, Y., Wei, L., Yoong, J. h., Miao, Z., Li, H.*, Cao, J., & Liu, X.* (2024). Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics. Food Chemistry, 434, 137450.

[6] Safdar, B., Liu, S., Cao, J., Zhang, T., Li, H.*, Pang, Z., & Liu, X.* (2024). Plant-based fascia tissues: Exploring materials and techniques for realistic simulation. Food Chemistry, 459, 140464-140464.

[7] Yang, L., Ying, Z., Li, H.*, Li, J., Zhang, T., Song, Y., & Liu, X.* (2023). Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances. Food Chemistry, 405, 134728.

[8] Ying, Z., Zhang, T., Li, H.*, & Liu, X.* (2023). Adsorptive removal of aflatoxin B1 from contaminated peanut oil via magnetic porous biochar from soybean dreg. Food Chemistry, 409, 135321.

[9] Zhang, T., Yu, S., Pan, Y., Li, H.*, Liu, X.*, & Cao, J. (2023). Properties of texturized protein and performance of different protein sources in the extrusion process: A review. Food Research International, 174, 113588.

[10] Zhou, H., Safdar, B., Li, H.*, Yang, L., Ying, Z., & Liu, X.* (2023). Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate. Food Chemistry, 403, 134434.

授权专利

一种植物肉组织蛋白的挤压加工方法. ZL2021113070318.李赫, 张天语, 刘新旗.

一种大豆低聚肽及其制备方法. ZL2020100585843. 李赫, 刘新旗, 等

一种抗热应激活性富硒肽及其制备方法和应用. ZL2022113827233. 李赫, 陈欣玮, 等

一种利用大豆提取物提高咖啡豆品质的加工方法及咖啡豆. ZL2020100585966. 李赫, 刘新旗, 应知伟, 等             

抗焦虑活性肽及其制备方法和应用. ZL2023108311489. 李赫, 李雯晖, 王俊茹, 等

著作

《Mechanical Properties of Tomato Fruit and Tissues and Their Impact on Processing》. 2019. RSC

获奖情况

2022年中国产学研合作创新成果一等奖（1/7）

2020年中国发明协会发明创新奖一等奖(2/5)

2018年中国产学研合作创新成果一等奖（2/7）

2018年中国粮油学会科学技术一等奖（2/7）

2023年北京市优秀本科毕业论文指导教师