Doctor of Engineering,Dedicated Teacher at the Department of Food Science and Engineering, School of Food Science and Engineering, School of Food, Jiangsu University of Science and Technology。

Email:945418211@qq.com

Education experience

2017.9-2023.12 Jiangnan University Food Science and Engineering Dr. Reading Ph.D.

2022.1-2023.2 Joint Cultivation of the School of Biological Engineering, Danish University of Technology

2013.9-2017.6 Bachelor of Food Science and Engineering, Jiangnan University

Research direction

Starch biotechnology，The enzyme method of starch and its structure、Function research;

protein chemistry，Research on the cold degeneration and inhibitory mechanism of protein;

Reconstruction of the quality improvement technology of frozen dough.

Work experience

2024.2-So far The School of Food, Jiangsu University of Science and Technology

Research Thesis

1) w88 online casino betting, zhao, F., li, C., ban, X., Gu, Z., & li, Z. (2023). Mechanical Insights Into the Improvement of Yeast Viability by Adding Short-ClusterExtodextrin Long-Term Frozen Ge. Food Hydrocoloids, 134, 108092.

2) li, y., zhao, F., li, C., xie, X., ban, X., Gu, Z., & li, z. (2022). Short-Clustered Maltodextrin Provides CryoProtection by Maintaining Cell Membrane Homeostasis of Yeast During Frozen Storage. Food Chemistry, 405, 134729.

3) li, y., zhao, F., li, C., ban, X., Gu, Z., & li, Z. (2022). Fine Structures of Added Maltodextrin IMPACT Stability of Frozen Bread Dough System. Carbohydrate Polymer, 298, 120028.

4) li, y., li, C., ban, X., cheng, L., Hong, Y., Gu, Z., & li, Z. (2021). New Insights Into the Alleviation Role of Starch Derivatives on Dough Quality Deteriography Caut By Freeze. Food Chemistry, 362, 130240.

5) li, y., li, C., ban, X., cheng, L., Hong, Y., Gu, Z., & li, z. (2021). Alleviative Effect of Short-ClusterEd Maltodextrin w88 online casino bettingon the Quality Deterioration of Frozen Dough: Compared with Trehalose and Guar Gum. Food Hydrocoloids, 118, 106791. 

6) li, y., li, C., Gu, Z., cheng, L., Hong, Y., & li, z. (2019). Digestion Properties of Corn Starch Modify by α-D-Glucan Branching Enzyme and CyClodextrin Glycosyltrase. Food Hydrocoloids, 89, 534-541. 

7) li, y., ren, J., liu, J., Sun, L., wang, Y., liu, B., li, C., & li, z. (2018). Modification by Alpha-D-Glucan Branching Enzyme Lowers the in Vitro Digestability of Starch from Diffetercess Sources. International Journal of Biology Macromolecules, 107, 1758-1764. 

Authorized patent

1) Li Zhaofeng, Gu Zhengbiao,Li Yang, Li Caiming, Ren Junyan, Cheng Li, Hong Yan. A method that uses dual enzymes to prepare slow digestion starch. Authorized，cn108251475b.

2) Li Zhaofeng, Gu Zhengbiao,Li Yang, Li Caiming, Cheng Li, Hong Yan. A method for preparing slow digestive paste. Authorized，cn108949861b.

3) Li Zhaofeng,Li Yang, Li Caiming, Gu Zhengbiao, w88 slot onlineclass night, Cheng Li, Hong Yan. A method for improving the quality of frozen dough in starch derivatives. Public,CN202110224366.7.

4) Li Zhaofeng,Li Yang, Li Caiming, Gu Zhengbiao, w88 slot onlineclass night, Cheng Li, Hong Yan. A kind of refined preparation and application with freezing protection effect. Real review,CN202211023495.0.

5) zhaofeng Li, zhengbiao gu, yang Li, caiming Li, Li Cheng, yan hong, Method for Preparing Short-Clustered Dextrin, US 11214629 B2 (American Patent).

6) Li Zhaozheng, Gu Zhengbiao, Li Yang, Li Caiming, Chengli, Hong Yan, 遅 Digestive デキ デキ デキ の の manufacturing method, JP 6997357 B2 (Japanese patent).