個人簡介

李斌，中共黨員，博士、二級崗教授、博士生導師，現任77779193永利官网研究生院常務副院長。長期從事膠體物性與營養學領域的研究和教學工作，主要在食品碳水化合物、食品膠體營養學、食品組分組裝行為及機制、營養素穩态化及遞送、植物蛋白肉等領域開展了持續的研究。主持承擔有國家重點研發計劃、國家科技支撐計劃、國家自然科學基金項目、國家“863”項目、湖北省自然科學基金創新群體項目、湖北省傑出青年基金、湖北省技術創新專項重大項目、湖北省重點自然科學基金、湖北省農業公益性項目、三峽移民科技項目、教育部博士點基金等縱向課題30餘項，以及橫向課題20餘項。申請專利40餘項，20餘項獲得授權，以第一或通訊作者發表SCI論文150餘篇。主持和參與獲得國家科技進步二等獎、湖北省科技進步一等獎、教育部自然科學二等獎、湖北省自然科學二等獎、湖北省教學成果一等獎等。入選第四批國家特支計劃科技創新領軍人才、科技部創新人才推進計劃、教育部新世紀優秀人才支持計劃，是霍英東教育基金會第18屆高等院校教育教學獎一等獎、湖北省教學名師、霍英東基金高等院校青年教師獎獲得者。擔任國務院學位委員會食品科學與工程學科評議組成員，教育部高等學校食品科學與工程類專業教指委委員，環境食品學教育部重點實驗室常務副主任，湖北省大宗農産品加工産業技術創新基地主任，湖北省功能食品工程技術研究中心主任，中國魔芋協會副會長，《77779193永利官网學報》副主編，《Food Safety and Health》、《Bioactive Carbohydrates and Dietary Fibre》、《食品科學》、《食品安全質量檢測學報》等雜志編委。

教育經曆

1990-09~1994-06 77779193永利官网食品科學專業本科學士
1994-06~2002-06 77779193永利官网食品科技系助教
1997-09~2002-06 77779193永利官网農産品貯藏加工工程碩博連讀博士
2014-10~2014-11 美國羅格斯大學訪問學者
2016-12~2017-07 美國普渡大學高級訪問學者

工作經曆

2002-07~2003-12 77779193永利官网食品科技學院講師
2002-07~2003-08 甘肅省武威市涼州區副區長（中組部博士服務團）
2004-01~2008-12 77779193永利官网食品科技學院副教授
2009-01~ 77779193永利官网食品科技學院教授

研究領域

主要在食品碳水化合物、食品膠體營養學、食品組分組裝行為及機制、營養素穩态化及遞送、植物蛋白肉等領域開展了持續的研究。

科研項目

1. 魔芋葡甘聚糖膠體物理營養學 2019.09
2. 2019年萬人計劃科技創新領軍人才 2019.08
3. 魔芋制品生産技術研究 2019.01
4. 魔芋代餐粉加工技術委托協議 2018.12
5. 竹鹽新産品委托開發協議 2018.11
6. 31772015魔芋葡甘聚糖膠體特性精細調控及其與飽腹感的數學相關性 2018.01
7. 2016年度武漢市“黃鶴英才（科技）計劃” 2017.07
8. 魔芋新型營養健康食品制造關鍵技術研究 2017.07
9. 食品多組分互作構建功能因子輸送載體 2017.07
10. 以魔芋為原料的新型增稠劑乳化劑和配料制造技術研究及新産品開發 2016.07
11. 魔芋飛粉改性材料生産關鍵技術研發 2016.04
12. 可用于有機食品的投入品乳劑加工技術規範 2016.01
13. 魔芋貯運加工基礎 2015.09
14. 湖北省魔芋産業發展規劃 2015.01
15. 魔芋潔膚棉功能化技術研發 2015.01
16. 脫乙酰魔芋葡甘聚糖獨特低溫加工特性及機制研究 2014.01
17. 禽蛋高效清潔、分級及加工貯運技術研究與示範 2013.08
18. 綠色魔芋食品精深加工關鍵技術研發與産業化合作 2013.01
19. 魔芋粉品質提升技術委托開發協議 2013.01
20.鳝魚深加工技術委托開發協議 2013.01
21. 魔芋高吸水性纖維及應用 2013.01
22. 食品化學研究與天然配料創新 2013.01
23. 魔芋葡甘聚糖脂肪模拟物高效制備機理及應用基礎研究 2012.01
24. 湖北省大宗農産品加工産業創新基地 2011.05
25. 典型性味食物對不同環境下大鼠腸道菌群組成結構和炎症因子的影響 2011.05
26. 乙酰基對魔芋葡甘聚糖溶膠-凝膠行為的影響及其疏水調控作用 2011.01
27. 魔芋中試技術研究 2011.01
28. 區域優勢特色有機産品認證關鍵技術研究與示範
29. 富含魔芋甘露寡糖酵母培養物的開發
30. 鐵錳複合氧化物的新型固定化及其吸附除砷研究
31. 魔芋新品種選育及疾病綠色綜防立體配套技術研究
32. 魔芋綜合開發技術集成研究與産業化示範（參與）
33. 蛋制品加工技術研發與産業化示範
34. 魔芋無硫加工技術裝備一體化研究與開發

成果獎勵

代表性論文（2015年至今）：
1. Zhou, P., Eid, M., Xiong W., Ren C., Ai T., Deng Z., ... & Li, B*. (2020). Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods. Food Hydrocolloids, 101, 105465.
2. Zhan, F., Hu, J., He, C., Sun, J., Li, J., & Li, B*. (2020). Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam. Food Hydrocolloids, 99, 105365.
3. Xiong, W., Deng, Q., Li, J*., Li, B., & Zhong, Q*. (2020). Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocolloids, 98, 105282.
4. Dun, H., Liang, H., Zhan, F., Wei, X., Chen, Y., Wan, J., ... & Li, B*. (2020). Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. Food Hydrocolloids, 103, 105652.
5. Ai, T., Shang, L., He, C., Teng, Y., Ren, C., Zhou, P., ... & Li, B*. (2019). Development of multi-layered gastric floating tablets based on konjac glucomannan: a modified calcium supplement with enhanced bioavailability. Food & function, 10(10), 6429-6437.
6. He, Y., Wang, S., Li, J., Liang, H., Wei, X., Peng, D., ... & Li, B*. (2019). Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature. Food Hydrocolloids, 94, 451-458.
7. Wei, X., Li, J., & Li, B*. (2019). Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch. Food Hydrocolloids, 94, 174-182.
8. Xiong, W., Li, J., Li, B*., & Wang, L*. (2019). Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 97, 105210.
9. Xiong, W., Ren, C., Xu, X., Li, J., Wang, L., & Li, B*. (2019). Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food hydrocolloids, 91, 214-223.
10. Hu, Y., Tian, J., Zou, J., Yuan, X., Li, J., Liang, H., ... & Li, B*. (2019). Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and kappa-carrageenan blends. International journal of biological macromolecules, 123, 1165-1171.
11. Zou, J., Xu, M., Tian, J., & Li, B*. (2019). Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch. International journal of biological macromolecules, 135, 379-385.
12. Ren, C., Xiong, W., Li, J., & Li, B*. (2019). Comparison of binding interactions of cyanidin-3-O-glucoside to beta-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocolloids, 92, 155-162.
13. Ren, C., Xiong, W., & Li, B*. (2019). Binding interaction between beta-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques. International journal of biological macromolecules, 137, 366-373.
14. Zhan, F., Li, J., Shi, M., Wu, D., & Li, B*. (2019). Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex. Journal of agricultural and food chemistry, 67(8), 2340-2349.
15. Sobhy, R., Eid, M., Zhan, F., Liang, H., & Li, B*. (2019). Toward understanding the in vitro anti-amylolytic effects of three structurally different phytosterols in an aqueous medium using multispectral and molecular docking studies. Journal of Molecular Liquids, 283, 225-234.
16. Sobhy, R., Zhan, F., Mekawi, E., Khalifa, I., Liang, H., & Li, B*. (2019). The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations. Bioorganic Chemistry, 103478.
17. Wang, Y., Liu, Y., Kim, E., Li, B*., & Payne, G. F. (2019). Electrochemical reverse engineering to probe for drug-phenol redox interactions. Electrochimica Acta, 295, 742-750.
18. Pei, Y., Wan, J., You, M., McClements, D., Li, Y., & Li, B*. (2019). Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. Food Hydrocolloids, 87, 90-96.
19. Ren, C., Xiong, W., Peng, D., He, Y., Zhou, P., Li, J., & Li, B*. (2018). Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Research International, 112, 284-290.
20. Xu, W., Jin, W., Huang, K., Huang, L., Lou, Y., Li, J., ... & Li, B*. (2018). Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. International journal of biological macromolecules, 117, 280-286.
21. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocolloids, 82, 355-362.
22. Zhan, F., Li, J., Wang, Y., Shi, M., Li, B*., & Sheng, F. (2018). Bulk, foam, and interfacial properties of tannic acid/sodium caseinate nanocomplexes. Journal of agricultural and food chemistry, 66(26), 6832-6839.
23. Liang, H., Zhou, B., Li, J., Liu, X., Deng, Z., & Li, B*. (2018). Engineering Multifunctional Coatings on Nanoparticles Based on Oxidative Coupling Assembly of Polyphenols for Stimuli-Responsive Drug Delivery. Journal of agricultural and food chemistry, 66(26), 6897-6905.
24. Xiong, W., Ren, C., Li, J., & Li, B*. (2018). Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles. Food & function, 9(7), 3788-3797.
25. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2018). Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. Food chemistry, 252, 181-188.
26. Zhan, F., Yang, J., Li, J., Wang, Y., & Li, B*. (2018). Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods. Food Hydrocolloids, 75, 81-87.
27. Peng, D., Yang, J., Li, J., Tang, C., & Li, B*. (2017). Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH. Journal of agricultural and food chemistry, 65(48), 10658-10665.
28. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50.
29. Peng, D., Jin, W., Li, J., Xiong, W., Pei, Y., Wang, Y., ... & Li, B*. (2017). Adsorption and distribution of edible gliadin nanoparticles at the air/water interface. Journal of agricultural and food chemistry, 65(11), 2454-2460.
30. Jin, W., Zhu, J., Jiang, Y., Shao, P., Li, B*., & Huang, Q. (2017). Gelatin-based nanocomplex-stabilized Pickering emulsions: Regulating droplet size and wettability through assembly with glucomannan. Journal of agricultural and food chemistry, 65(7), 1401-1409.
31. Wang, Y., Li, J., & Li, B*. (2017). Chitin microspheres: A fascinating material with high loading capacity of anthocyanins for colon specific delivery. Food hydrocolloids, 63, 293-300.
32. Tian, J., Xu, S., Deng, H., Song, X., Li, X., Chen, J., ... & Li, B*. (2017). Fabrication of self-assembled chitosan-dispersed LDL nanoparticles for drug delivery with a one-step green method. International journal of pharmaceutics, 517(1-2), 25-34.
33. Jin, W., Ge, H., Wang, Y., Du, X., & Li, B*. (2016). Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfaces. Food Hydrocolloids, 61, 868-876.
34. Tian, J., Tu, H., Shi, X., Wang, X., Deng, H., Li, B*.,& Du, Y. (2016). Antimicrobial application of nanofibrous mats self-assembled with chitosan and epigallocatechingallate. Colloids and Surfaces B: Biointerfaces, 145, 643-652.
35. Xu, W., Li, Z., Jin, W., Li, P., Li, Y., Liang, H., ... & Li, B*. (2016). Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification. Food Research International, 90, 85-90.
36. Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., ... & Li, B*. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902. 12.
37. Shah, B. R., Zhang, C., Li, Y., & Li, B*. (2016). Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles. Food Research International, 89, 399-407.
38. Ye, S., Jin, W., Huang, Q., Hu, Y., Li, Y., &Li, B*. (2016). KGM-based magnetic carbon aerogels matrix for the uptake of methylene blue and methyl orange. International journal of biological macromolecules, 92, 1169-1174.
39. Wang, Y., Li, J., & Li, B*. (2016). Nature-Inspired One-Step Green Procedure for Enhancing the Antibacterial and Antioxidant Behavior of a Chitin Film: Controlled Interfacial Assembly of Tannic Acid onto a Chitin Film. Journal of agricultural and food chemistry, 64(28), 5736-5741.
40. Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B. R., Pei, Y., ... & Li, B*. (2016). High intensity ultrasound modified ovalbumin: structure, interface and gelation properties. Ultrasonics sonochemistry, 31, 302-309.
41. Ye, S., Jin, W., Huang, Q., Hu, Y., Shah, B. R., Li, Y., &Li, B*. (2016). Development of Mag-FMBO in clay-reinforced KGM aerogels for arsenite removal. International journal of biological macromolecules, 87, 77-84.

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