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教职员工

李芳菲

发布时间:2021年06月04日 10:12   点击:

个人简介:

李芳菲,女,工学博士,讲师;主要从事林下资源活性成分提取及应用领域,并具有畜产品加工与贮藏、冷冻肉制品品质控制等方面专长。以第一作者发表SCI论文5篇(中科院TOP期刊4篇),EI论文4篇,合作发表SCI论文6篇。


学习经历:

2015/09-2020/06,东北农业大学,食品学院,工学,博士(硕博连读)

2011/09-2015/06,东北农业大学,农学院,农学,学士


工作经历:

2020/08-至今,东北林业大学,美高梅mgm娱乐平台食品科学与工程学科,讲师


代表性成果:

论文:

1. Li, Fangfei; Du, Xin; Wang, Bo; Pan, Nan; Xia, Xiufang*; Bao, Yihong*; Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage,Food Chemistry, 2021, 2, 129104.

2. Li, Fangfei; Wang, Bo; Kong, Baohua; Shi, Shuo; Xia, Xiufang*; Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles,Food Hydrocolloids, 2019, 97, 105223.

3. Li, Fangfei; Du, Xin; Ren, Yanming; Kong, Baohua; Wang, Bo; Xia, Xiufang*; Bao, Yihong*; Impact of ice structuring protein on myofibrillar protein aggregation behavior and structural properties of quick-frozen patties during frozen storage,International Journal of Biological Macromolecules, 2021, 1(1): 1-10.

4. Li, Fangfei; Zhong, Qiang; Kong, Baohua; Wang, Bo; Pan, Nan; Xia, Xiufang*; Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage,Food Research International, 2020, 133: 109142.

5. Li, Fangfei; Wang, Bo; Liu, Qian; Chen, Qian; Zhang, Hongwei; Xia, Xiufang*; Kong, Baohua*; Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods,Meat Science, 2019, 147(147): 108-115.


联系方式:

邮箱:lifangfei33@nefu.edu.cn;lifangfei33@163.com

电话:0451-82190222



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