系　　所

食品系

职    称

教授

电子邮箱

lizhenshun@yangtzeu.edu.cn

硕/博导

硕导

讲授课程

本科生：食品工艺学概论、农产品贮运学、罐头工艺学、软饮料工艺学

研究生：高级食品化学

教育经历

1997.9—2001.7          东北农业大学        食品科学与工程学士

2001.9—2004.7          东北农业大学        食品科学硕士

2012.9—2015.6          华中农业大学        食品科学博士

工作经历

2004.7—2007.7      长江大学           助教

2007.7—2015.7      长江大学           讲师

2015.7—2023.12     长江大学            副教授

2019.8—2020.9     美国康涅狄格大学    访问学者

2023.12—至今     长江大学             教授

研究领域

食品高分子相互作用机理及应用

科研项目

1.羧甲基纤维素调控溶菌酶抑菌活性的分子机制，国家自然科学基金青年科学基金项目，项目编号：31701624，2018.1-2020.12，主持

2.羧甲基纤维素对卵白蛋白/大豆油乳液体系稳定性研究及对姜黄素的保护作用，湖北省教育厅科学技术研究计划重点项目，项目编号：D20161303，2016.1-2017.12，主持

3. 基于核酸适配体和G4-DNA/NMM非标记型卡那霉素荧光生物传感器的研制，国家自然科学基金青年科学基金项目，项目编号：31601536，2017.1-2019.12，参与

科研成果

发表论文

[1] Zhenshun Li, Yating Xiong, Yi Wang, Yali Zhang, Yangchao Luo*. Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios. Food Hydrocolloids, 2023 134: 108004

[2] Xiangzhou Yi, Yang Chen, Baomiao Ding, Kunlin Ma, Zhenshun Li*, Yangchao Luo*. Journal of Molecular Liquids, 2023, 370: 121025

[3] Yang Chen, Xiangzhou Yi, Zhenyu Zhang, Baomiao Ding, Zhenshun Li*, Yangchao Luo**. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocolloids, 2022, 125:107332 (ESI高被引)

[4] Zhenshun Li, Yi Wang, Yangchao Luo*. High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin. Colloids and Surfaces B: Biointerfaces, 2022, 211:112334.

[5] Yali Zhang, Yang Chen, Yating Xiong, Baomiao Ding, Zhenshun Li*, Yangchao Luo**.  Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations. LWT- Food Science and Technology, 2022, 157:113091

[6] Yating Xiong, Yang Chen, Xiangzhou Yi, Zhenshun Li*, Yangchao Luo*. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. International Journal of Biological Macromolecules, 2022, 222: 1633-1641

[7] Lechuan Wang, Xun Liang, Yang Chen, Baomiao Ding, Weiqing Sun, Zhenshun Li*, Yangchao Luo*. Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments. Food Hydrocolloids, 2021, 113: 106446.

[8] Lechuan Wang, Lisha Li, Nuo Xu, Weiqing Sun, Baomiao Ding, Wei Xu, Zhenshun Li*. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers: evidence for its bacteriostatic mechanism. Food Hydrocolloids, 2020, 98: 105263.

[9] Yang Chen, Zhenshun Li∗, Xiangzhou Yi, Hairui Kuang, Baomiao Ding, Weiqing Sun, Yangchao Luo∗. Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties. LWT - Food Science and Technology, 2020, 118: 108778

[10] Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li∗. Interactions and emulsifying properties of ovalbumin with tannic acid. LWT - Food Science and Technology, 2018, 95: 282–288