食品科學與工程，博士，講師、碩士生導師。
電子信箱: lis0116@126.com
【個人簡介】
2024年大連工業大學獲工學博士學位。2024年至今，長沙理工大學講師、碩士生導師。主要從事食品蛋白資源利用的基礎與應用研究工作，重點研究蛋白資源加工與貯運過程中品質保持、質量安全控制等科學問題。作為子課題負責人主持湖南省重點研發計劃項目1項；近五年以第一/通訊作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids等國際期刊上發表SCI論文10篇；申請國家發明專利3項，其中2項獲得授權。
【主要研究領域】
1.水產品精深加工與質量安全控制；
2.食品蛋白質資源開發與利用。
【5篇代表性論文】
[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.
