李芳菲，女，講師，碩士生導師

聯系方式：

E-mail：lifangfei33@nefu.edu.cn；lifangfei33@163.com

地址：黑龍江省哈爾濱市香坊區和興路26号

伟德官网下app官方网站

學習經曆：

2015/09-2020/06，東北農業大學，食品學院，工學，博士（碩博連讀）

2011/09-2015/06，東北農業大學，農學院，農學，學士

工作經曆：

2020/08-至今，伟德官网下app官方网站，食品科學與工程學科，講師

研究領域:

主要從事林下資源活性成分提取及應用領域，并具有畜産品加工與貯藏、冷凍肉制品品質控制等方面專長。

教學情況:

承擔本科生課程《專業英語》、《食品包裝學》等，承擔研究生課程《波譜與色譜分析應用專題》、《森林食品與人類健康》等。

承擔課題:

主持國家自然科學基金青年基金項目1項，中央高校基本科研業務費專項基金項目1項，參與國家自然科學基金2項。

發表文章:

目前在食品科學、中國食品學報、食品研究與開發、Food Chemistry、Food Hydrocolloids等國内外期刊上發表論文30餘篇，以第一作者及通訊作者發表SCI論文9篇（中科院TOP期刊），ESI Top1%高被引論文3篇，EI論文4篇。

1. Li, Fangfei; Du, Xin; Wang, Bo; Pan, Nan; Xia, Xiufang*; Bao, Yihong*; Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage,Food Chemistry, 2021, 2, 129104.

2. Li, Fangfei; Zhong Qiang; Kong Baohua; Pan Nan; Xia Xiufang*; Bao Yihong*. (2022). Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chemistry, 386.

3. Li, Fangfei; Wang, Bo; Kong, Baohua; Shi, Shuo; Xia, Xiufang*; Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles,Food Hydrocolloids, 2019, 97, 105223.

4. Li Fangfei; Wang Bo; Kong Baohua; Xia Xiufang*; & Bao Yihong*. (2022). Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry, 86, 106014.

5. Li, Fangfei; Du, Xin; Ren, Yanming; Kong, Baohua; Wang, Bo; Xia, Xiufang*; Bao, Yihong*; Impact of ice structuring protein on myofibrillar protein aggregation behavior and structural properties of quick-frozen patties during frozen storage,International Journal of Biological Macromolecules, 2021, 1(1): 1-10.

6. Li, Fangfei; Zhong, Qiang; Kong, Baohua; Wang, Bo; Pan, Nan; Xia, Xiufang*; Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage,Food Research International, 2020, 133: 109142.

7. Li, Fangfei; Wang, Bo; Liu, Qian; Chen, Qian; Zhang, Hongwei; Xia, Xiufang*; Kong, Baohua*; Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods,Meat Science, 2019, 147(147): 108-115.

8. Pan, Nan, Wan, Wei, Du, Xin, Kong, Baohua, Liu, Qian, Lv, Hong, Xia, Xiufang*, &Li Fangfei*. (2022). Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods, 11(1).

9. Zhao, Mengna, Li, Ying, Bai, Xue, Feng, Jia, Xia, Xiufang, &Li Fangfei*. (2022). Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 degrees C) and Its Mechanism Analysis. Foods, 11(16).

學術學會：

中國畜産品加工研究會會員

黑龍江省食品科學技術學會會員。