学术成果 |
科研项目 |
1. 国家科技部 863计划,高油高蛋白油料水酶法同时提制油脂、蛋白及肽关键技术研究,2013-2017,课题负责人,项目经费444万元。 |
2. 国家科技部 863计划,食品专用蛋白基料制备关键技术研究与开发,2013-2017,课题负责人,项目经费73万元。 |
3. 国家科技部(十三五) 国家重点研发计划,中华传统谷物食品工业化加工关键技术研究与装备开发,2016-2021,课题负责人,项目经费525万元。 |
4. 产学研合作课题,蛋白资源利用与功能性食品开发,2015-2027,课题负责人,项目经费73万元。 |
5. 重大产学研合作课题,植物肉生产关键技术开发与应用,2020-2026,课题负责人,项目经费800万元。 |
论文发表 |
1. Wenhui Li, Yu Xi, Junru Wang, Yinxiao Zhang, He Li*, Xinqi Liu*. Food-derived protein hydrolysates and peptides: anxiolytic and antidepressant activities, characteristics, and mechanisms[J]. Food Science and Human Wellness, 2024, 13:1168-1185. |
2. Yuqing Ren, Lai Wei, Jun Hao Yoong, Zhiyue Miao, He Li*, Jinnuo Cao, Xinqi Liu*. 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[J]. Food Chemistry, 2024, 434:137450. |
3. Qiaolian Xu., Huisen Wang.,Yuqing Ren, Mengya Sun, Tianyu Zhang, He Li* & Xinqi Liu*(2024). Functionality and application of emulsion gels in fat replacement strategies for dairy products. Trends in Food Science & Technology, 152, 104673. |
4. Lingyu Yang, Zhiwei Ying, Jian Li, Tianyu Zhang, Yao Song, He Li*, Xinqi Liu*. Extrusion production of textured soybean protein: effect of energy input on structure and volatile beany flavor substances[J]. Food Chemistry, 2023, 405:134728. |
5. Zhiwei Ying, Tianyu Zhang, He Li*, Xinqi Liu*. Adsorptive removal of aflatoxin B1 from contaminated peanut oil via magnetic porous biochar from soybean dreg[J]. Food Chemistry, 2023, 409:135321. |
6. Zhihua Pang*, Fang Tong, Siyuan Jiang, Cunshe Chen*, Xinqi Liu. Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum[J]. International Journal of Biological Macromolecules, 2023, 232:123455. |
7. Lu Huang, Shuqi Liu, Yong Wang, He Li*, Jinnuo Cao, Xinqi Liu*. Effect of cooking methods and polysaccharide addition on the cooking performance of cubic fat substitutes[J]. LWT-Food Science and Technology, 2023, 181:114741. |
8. Xin Kong, You Li*, Xinqi Liu*. Purification of soybean Kunitz trypsin inhibitor and the mechanism of its passivation by lysine and disulfide bond modifications[J]. Food Bioscience, 2023, 55:103042. |
9. Mengya Sun, Peipei Ma, Cunshe Chen, Zhihua Pang*, Yating Huang, Xinqi Liu*, Pengjie Wang. Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation[J]. International Journal of Biological Macromolecules, 2023, 252:126346. |
10. Wenhui Li, Xiaohang Fu, Tianyu Zhang, He Li*, Tianpeng Chen, Xinqi Liu*. Isolation and identification of α-glucosidase inhibitory peptide from extruded soybean protein and its hypoglycemic activity in T2DM mice[J]. Food&Function, 2023, 14:4288-4301. |
授权专利 |
1. 一种大豆低聚肽及其制备方法;2022;202010058584.3;李赫,刘新旗,张健,付慧彦,高思薇,曹金诺; |
2. 一种植物分离蛋白的提取方法;2022;202010063687.9;刘新旗,付慧彦; |
2. 一种高抗氧化活性富硒肽及其制备方法和应用;2023;202211382530.8;李赫,刘新旗,陈欣玮,张健。 |
4. 一种植物肉组织蛋白的挤压加工方法;2023;202111307031.8;李赫,张天语,刘新旗。 |
5. 一种抗热应激活性富硒肽及其制备方法和应用;2023;202211382723.3;李赫,陈欣玮,张义浩,刘新旗,钱乐艇。 |
著作 |
1. 刘新旗,编著,新编大豆食品加工原理与技术,2014,科学出版社。 |
获奖情况 |
1. 2018年,预防和改善老年人肌肉萎缩新型蛋白及肽类食品的开发与创制,中国发明协会发明创业成果奖,一等奖。 |
2. 2020年,低分子大豆肽规模化生产技术体系的创新及产业化应用,中国科技产业化促进会科学技术奖科技创新奖,一等奖。 |
3. 2020年,预防和改善老年人肌肉萎缩大豆肽的规模化产业技术体系的建立与创新,中国发明协会发明创业奖,金奖。 |
4. 2021年,中国发明协会发明创业奖·人物奖 |
5. 2022年,特殊医学用途配方食品加工关键技术及应用,中国产学研合作创新成果奖,一等奖 |