职 称：讲师
学 历：博士
E-mail:cuibing@hbut.edu.cn
学习、工作经历：
2023.7-至今 湖北工业大学 讲师
2019.9-2023.6 华中农业大学博士
研究方向：
（1）食品胶体营养与功能调控
（2）新型植物基食品结构化设计与营养学评价
论文：
1). Cui, B., Liang, H., Li, J., Zhou, B., Chen, W., Liu, J., Li, B. Development and characterization of edible plant-based fibers using a wet-spinning technique, (2022). Food Hydrocolloids, 133:107965.
2). Cui, B., Mao, Y., Liu, J., Liang, X., Chen, X., Wang, X., Liang, H., Li, J., Zhou, B., Li, B. Effect of salt on solution behavior of spinning medium and properties of meat analog fibers, (2023). Food Hydrocolloids, 139: 108540.
3). Cui, B., Zeng, X., Liang, H., Li, J., Zhou, B., Wu, D., Du, X., & Li, B. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study, (2024). International Journal of Biological Macromolecules, 265, 131037.
4). Cui, B., Mao, Y., Liang, H., Li, Y., Li, J., Ye, S., Chen, W., & Li, B. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat, (2022). International Journal of Biological Macromolecules, 206, 481-488. 高被引论文.
5). Cui, B., Chen, W., Liang, H., Li, J., Wu, D., Ye, S., & Li, B. A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+, (2022). ，LWT-Food science and Technology, 154: 112645.
6). Cui, B., Wu, D., Zhou, B., Zhu, K., Pei, Y., Li, B., & Liang, H. Hydrogel-based encapsulation strategy for nobiletin stabilization., (2023). Journal of Molecular Liquids, 372:121208.
7). Chen, Z., Cui, B.(共一), Guo, X., Zhou, B., Wang, S., Pei, Y., Li, B., & Liang, H. Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate., (2022). Journal of the Science of Food and Agriculture, 102(3), 949-956.
8). Zhou, B., Cao, X., Rong, Y., Wu, C., Hu, Y., Li, B., & Cui, B*. Emulsifying and interfacial properties of glutenin processed by pH-shifting treatment, (2024). Journal of Molecular Liquids, 403:124889.
9). Zhao, X., Mei T., Cui, B*. Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application., (2024). Food Research International, 197:115146.
10) Zhao, X., Mei T., Cui, B*. Effect and mechanism of different exogenous biomolecules on the thermal-induced gel properties of surimi: A review. (2024). Journal of Food Science, 12(89):10266-10282.
11). Zeng, X., Cui, B., Zhou, B., Liang, H., Wu, D., Li, J., Li, B. Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber. (2023). Foods, 12(23):4275.
12). Zeng, X., Cui, B., Wu, D., Li, J., Liang, H., Zhou, B., Li, B. Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers., (2024). Foods, 12(08):1159.
13). 周彬, 李俊娇, 郭大山, 武璨, 胡煜莹, 崔冰*. 还原型谷胱甘肽诱导溶菌酶界面组装成膜机制及膜性能分析. 食品科学. 2024,9(22):1-11
