食品科学与工程，博士，讲师、硕士生导师。

电子信箱: lis0116@126.com

【个人简介】

2024年大连工业大学获工学博士学位。2024年至今，九州平台-九州(中国)讲师、硕士生导师。主要从事食品蛋白资源利用的基础与应用研究工作，重点研究蛋白资源加工与贮运过程中品质保持、质量安全控制等科学问题。作为子课题负责人主持湖南省重点研发计划项目1项；近五年以第一/通讯作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids等国际期刊上发表SCI论文10篇；申请国家发明专利3项，其中2项获得授权。

【主要研究领域】

1.水产品精深加工与质量安全控制

2.食品蛋白质资源开发与利用

【5篇代表性论文】

1.Shuang Li, Songyi Lin, Pengfei Jiang, Qi Feng, Zhijie Bao, Yihan Huang, Na Sun*. Discovery of potential protein markers associated with quality characteristics of Antarctic krill (Euphausia superba) surimi gel. Journal of Agricultural and Food Chemistry, 2023, 71, 11751-11763.

2.Shuang Li, Songyi Lin, Pengfei Jiang, Xixin Qian, Shuo Wang, Na Sun*. κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions. Food Hydrocolloids, 2024, 155, 110220.

3.Shuang Li, Zongyuan Jiang, Faxiang Wang, Jinhong Wu, Yongle Liu, Xianghong Li*. Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility. Food Hydrocolloids, 2020, 106, 105918.

4.Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Xixin Qian, Shuo Wang, Na Sun*. The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat-induced gels. Food Frontiers, 2024, 1-16.

5.Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Xueqing He, Na Sun*. Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration. Journal of the Science of Food and Agriculture, 2022, 103, 524-533.