职称：教授
学历：博士
E-mail:lqh198299@126.com
研究方向：植物源功能成分挖掘及食品运载体系构建
学习、工作经历：
李倩，博士，教授，博士生导师，湖北省相关人才项目入选者，研究方向为植物源功能成分挖掘及食品运载体系的构建。在植物多糖结构解析、多酚化合物鉴定与功能评价、纳米乳液和凝胶构建以及消化动力学调控方面展开相关研究。近五年，以第一作者或通讯作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Chemistry, Nanotoxicology等国际学术期刊发表SCI论文20余篇，主持国家自然科学基金面上项目和青年项目，湖北省重点研发计划项目以及企业横向多项，申请中国发明专利2项。
教育经历：
2015.09 - 2016.09美国麻省大学，食品科学，访问学者
2011.09 - 2017.01南昌大学，食品科学与工程专业，博士
2007.09 - 2011.06淮阴师范学院，生物技术专业，学士
工作经历：
2017.04 -至今湖北工业大学
研究课题：
1.基于胶团化-再聚集解析水溶性果胶RG-I区降解提高NFC柑橘汁混浊稳定性的机制、50万、国家自然科学基金委（22478098）、2025.01 - 2028.12、主持
2.食品中多酚与二氧化钛纳米颗粒的相互作用及其对多酚生物利用度和生物活性的影响、24万、国家自然科学基金（31801557）、2019. 01 - 2021.12、主持
3.沙棘活性萃提关键技术及高值化功能产品开发、50万、湖北省重点研发计划（揭榜制科技项目）、2022BEC044、2022.05 – 2025.05、主持
4.自乳化鱼油软胶囊芯液体内吸收研究、浙江新维士生物科技有限公司、20万、企业横向、2024.03 - 2025.03、主持
5．茶叶色素、茶叶多糖多酚及其他植物中的多糖、多酚系列产品的开发、江西丹霞生物科技股份公司、15万、企业横向、2024.01-2026. 01、主持
研究成果：
1.Qian Li, Jialu Huang, Tiantian Zhao, Yuli Wang, Fengjiao Cai, David Julian McClements, Yinxin Fu, Peiyi Shen, Jian Xu.Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties.Food Chemistry442 (2024) 138490
2. Chao Wang, Yinxin Fu, Yi Cao, Jialu Huang, Hongyi Lin, Peiyi Shen*, David Julian McClements, Lingyu Han, Tiantian Zhao, Xiaoxuan Yan,Qian Li*. Enhancement of lycopene bioaccessibility in tomatoes using excipient emulsions: Effect of dark tea polysaccharides.Food Research International163 (2023) 112123
3.Qian Li, Lu Liu, Jiahan Zhang, Mingyu Dong, Lan Wang, David Julian McClements, Yinxin Fu, Lingyu Han, Peiyi Shen, Xiaoqiang Chen. Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides.Food Chemistry410 (2023) 135353
4.Qian Li, Hongyi Lin, Jing Li, Lu Liu, Jialu Huang, Yi Cao, Tiantian Zhao, David Julian McClements, Jun Chen, Chengmei Liu, Jiyan Liu, Peiyi Shen, Mengzhou Zhou. Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers.Food Hydrocolloids134 (2023) 108028
5. Chao Wang, Jing Li, Yi Cao, Jialu Huang, Hongyi Lin, Tiantian Zhao, Lu Liu, Peiyi Shen, David Julian McClements, Jun Chen, Chengmei Liu, Jiyan Liu,Qian Li*.Extraction and characterization ofpectic polysaccharides fromChoerospondias axillarispeels: Comparison of hot water and ultrasound-assisted extraction methods.Food Chemistry401 (2023) 134156
6.Qian Li, Tiantian Zhao, Jinglan Shi, Xinyi Xia, Jing Li, Lu Liu, David Julian McClements, Yi Cao, Yinxin Fu, Lingyu Han, Hongyi Lin, Jialu Huang, Xiaoqiang Chen. Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis).Food Chemistry395 (2022) 133625
7.Qian Li, Lu Liu, Mengran Duan, Xiaoqiang Chen, Jing Li, Tiantian Zhao, Yinxin Fu, David Julian McClements, Jialu Huang, Hongyi Lin, Jinglan Shi. TiO2nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols.Food Chemistry371 (2022) 131045
8.Qian Li, Jing Li, Mengran Duan, Lu Liu, Yinxin Fu, David Julian McClements, Tiantian Zhao, Hongyi Lin, Jinglan Shi, Xiaoqiang Chen. Impact of food additive titanium dioxide on the polyphenol content and antioxidant activity of the apple juice.LWT - Food Science and Technology154 (2022) 112574
9.Qian Li, Mengran Duan, Lu Liu, Xiaoqiang Chen, Yinxin Fu, Jing Li, Tiantian Zhao, David Julian McClements, Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity,Journal of Agricultural and Food Chemistry,2021, 69, 33, 9661–9670
10.Qian Li, Jinglan Shi, Xiaolin Du, David Julian McClements, Xiaoqiang Chen, Mengran Duan, Lu Liu, Jing Li, Yundong Shao, Yong Cheng, Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions,Food Chemistry357 (2021) 129714
11.Qian Li, Jinglan Shi, Jing Li, Lu Liu, Tiantian Zhao, David Julian McClements, Yinxin Fu, Zhengqi Wu, Mengran Duan, Xiaoqiang Chen, Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates,LWT - Food Science and Technology150 (2021) 111967
12.Qian Li*, Jinglan Shi, Lu Liu, David Julian McClements, Mengran Duan, Xiaoqiang Chen, Jiyan Liu. Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties,Food Hydrocolloids117(2021) 106693.
13.Qian Li#,*, Mengran Duan#, Dan Hou, Xiaoqiang Chen*, Jinglan Shi, Wei Zhou. Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols,Food Hydrocolloids112(2021) 106274.
14.Qian Li,Chengmei Liu, Ti Li*, David Julian McClements*, Yinxin Fu, Jiyan Liu. Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions fromChoerospondias axillarisfruit peels[J].Food Research International,2018, 113, 298-308.
15.Qian Li, Yinxin Fu*, David Julian McClements*. Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study[J].Journal of Agricultural and Food Chemistry,2019, 67(17), 4931-4939.
16.Qian Li, Yinxin Fu, Chengmei Liu, Ruojie Zhang, Zipei Zhang, David Julian McClements*. Impact of titanium dioxide on the bioaccessibility of β-carotene in emulsions with different particle sizes[J].Journal of Agricultural and Food Chemistry,2018, 66(35), 9318-9325.
17.Qian Li, Ti Li, Chengmei Liu, Glen DeLoid, Georgios Pyrgiotakis, Philip Demokritou, Ruojie Zhang, Hang Xiao, David Julian McClements*. Potential Impact of Inorganic Nanoparticles on Macronutrient Digestion: Titanium Dioxide Nanoparticles Slightly Reduce Lipid Digestion under Simulated Gastrointestinal Conditions[J].Nanotoxicology,2017, 11(9-10), 1087-1101.
18.Qian Li, Xieyi Wang, Taotao Dai, Chengmei Liu, Ti Li*, David Julian McClements*, Jun Chen, Jiyan Liu. Proanthocyanidins, Isolated fromChoerospondias axillarisFruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Antiangiogenic Property in Vitro and in Vivo[J].Journal of Agricultural and Food Chemistry,2016, 64(18), 3546-3556.
19.Qian Li, Xieyi Wang, Jun Chen, Chengmei Liu, Ti Li*, David Julian McClements*, Taotao Dai, Jiyan Liu. Antioxidant Activity of Proanthocyanidins-Rich Fractions fromChoerospondias axillarisPeels Using A Combination of Chemical-Based Methods and Cellular-Based Assay[J].Food Chemistry, 2016, 208, 309-317.
20.Qian Li,Jun Chen, Ti Li*, Chengmei Liu, Yuyin Zhai, David Julian McClements*, Jiyan Liu. Separation and Characterization of Polyphenolics from Underutilized Byproducts of Fruit Production (Choerospondias axillarisPeels): Inhibitory Activity of Proanthocyanidins against Glycolysis Enzymes[J].Food and Function,2015, 6(12), 3693-3701.
21.Qian Li, Ti Li, Chengmei Liu*, Jun Chen, Ruojie Zhang, Zipei Zhang, Taotao Dai, David Julian McClements*. Potential Physicochemical Basis of Mediterranean Diet Effect: Ability of Emulsified Olive Oil to Increase Carotenoid Bioaccessibility in Raw and Cooked Tomatoes[J].Food Research International,2016, 89(1), 320-329.
22.Qian Li,Jun Chen, Ti Li, Chengmei Liu*, Xieyi Wang, Taotao Dai, David Julian McClements*, Jiyan Liu. Impact of In Vitro Simulated Digestion on the Potential Health Benefits of Proanthocyanidins fromChoerospondias axillarisPeels[J].Food Research International,2015, 78, 378-387.
23.Qian Li, Jun Chen, Ti Li*, Chengmei Liu*, Wei Liu, Jiyan Liu. Comparison of bioactivities andphenolic composition ofChoerospondias axillarispeels and fleshes[J].Journal of the Science of Food and Agriculture,2016, 96(7), 2462-2471.
24.Qian Li, Ti Li, Chengmei Liu*, Taotao Dai, Ruojie Zhang, Zipei Zhang, David Julian McClements*. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size[J].Food Biophysics,2017, 12(2), 172-185.
25.夏秋茶原料深加工技术及产业化应用、湖北省科技进步奖二等奖、2019年、排名5/12
