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International Journal Food Physics

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fpp Full-time Researchers

Name：Yunliang Li

Title：Lecturer

E-mail：liyunliang@ujs.edu.cn 

Address：No. 301, Xuefu Road, Zhenjiang 212013, China

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Education:2004.09-2008.06，Jiangsu University (China)，Biological Technology，Bachelor

2008.09-2011.06，Jiangsu University (China)，Processing and Storage of Agriculture Products，Master

2011.09-2015.06，Jiangsu University (China)，Food Science and Engineering，Ph.D

Professional Experience:

2015.09 - present, Jiangsu University (China), Lecturer  

Academic and social positions：

Being selected as the vice president of Science and Technology of Jiangsu "Mass Entrepreneurship and Innovation Plan" in 2016

Lecture courses:1.Undergraduate: Food Chemistry, Food Product Investigation and Creative Design
2.Overseas Undergraduate: Food Product Investigation and Creative Design

Research field:1.Research on the design, processing process and mechanism of food physical processing equipment;
2.Research on the development and preparation of bioactive substances of polypeptides;
3.High-value deep processing and utilization of agricultural by-products or wastes
Scientific research projects:

    Ongoing Project

[1]Enterprise Technology Development Project, Development of meal replacement food based on precision nutrition, 200,000 yuan, Host

[2]Enterprise Technical Service Project, Analysis and quality control of key nutrients of complex polypeptides, 200,000 yuan, Host
[3]Enterprise Technology Development Project, Effect of natural amino acids on quality of agricultural products and its rapid detection, 1 million yuan, Host
[4]Enterprise Technical Service Project, Analysis of key nutritional components of polypeptide compound meal replacement, 20,000 yuan, Host
[5]National Natural Science Foundation of China (31701538), Study on the reactivation mechanism of self-immobilized enzyme in low intensity ultrasonic field, 240,000 yuan, Host

[6]Natural Science Research Project of Higher Education Institutions in Jiangsu Province (17KJB550001), Study on reactivation and mechanism of self-immobilized enzyme in low intensity ultrasonic field, 30, 000 yuan, Host

[7]Research Foundation for Senior Talents of Jiangsu University (16JDG049), Study on the key technology of blood pressure peptide diversion by engineering bacteria, 50, 000 yuan, Host

[8]National Natural Science Foundation of China (81803216), Effect of ACEI effect of whey protein peptide on muscle-attenuated obesity and its mechanism, 220, 000 yuan, Major Participants (2/8)

[9]National Natural Science Foundation of China (31701540), Regulation mechanism of protein aggregation behavior and interfacial activity by ionic liquid combined with dual frequency ultrasound, 250, 000 yuan, Major Participants (3/6)

[10]Natural Science Foundation of Jiangsu Province, Study on protein aggregation state and interfacial properties under dual-frequency ultrasound/ionic liquid coordination regulation, 200, 000 yuan, Major Participants (3/6)

Finished Project:

[1]Research Innovation Plan for Postgraduates of Jiangsu Province (CXZZ12_0699), Construction, expression and preparation of high copy gene of hypotensive peptide, 50, 000 yuan, Host
[2] National Natural Science Foundation of China (31601516), Mechanism of photothermal effect on apoptosis of virulent Aspergillus flavus cells induced by pulsed strong light, 200, 000 yuan, Major Participants (3/6)
[3]National Natural Science Foundation of China (31300138), Inhibition of phenol oxidase activity by nuclear polyhedrosis virus (CTL-1) from Silkworm Ricin and its mechanism, 230, 000 yuan, Participants (4/9)
[4]National 863 Program Subject (2013AA102203), Research and development of key technologies for preparation of high bioavailability protein, 10.05 million yuan, Participants (rank the 25) 
[5]National Science and Technology Support Program "The creation and application of functional peptide products" Sub-project (2013BAD10B03-5), Efficient preparation and application of functional peptide products of oil cake and meal, 575, 000 yuan, Participants (rank the 23)
[6]Scientific and Technological Achievements Appraisal of Ministry of Agriculture (Study on enzymatic preparation of garlic functional factors) (rank the 10)
[7]Scientific and Technological Achievements Appraisal of Ministry of Agriculture (Preparation of functional polypeptides from corn yellow powder by pulsed ultrasound assisted enzymatic hydrolysis) (rank the 10)
[8]North Jiangsu Science and Technology Development Plan - Science and Technology to Enrich the People and Strengthen the County Project (BN2012042), Research on solid state fermentation technology and product development of garlic mixed bacteria, 300, 000 yuan, Participants (6/10)

[9]Industry-University-Research Prospective Joint Research Project of Jiangsu Province (BY2013065-01), Development and application of industrial equipment for extraction and enzymolysis with double screen scanning, 1 million yuan, Major Participants (3/14)

[10]Corps Science and Technology Project, Research on processing technology of infrared - frozen whole jujube crisp and development of key equipment (2013AB019), 1 million yuan, Participants(9/12)

Achievement award:1.In 2019, The second prize of Science and Technology of Jiangsu Province, The invention and application of key technology and equipment of sound and light intensification for food biological manufacturing (6/10)

2.In 2018, The second prize of Jiangsu Province in the 4th China College Students “Internet Plus” Innovation and Entrepreneurship Competition(The second Advisor)

3.In 2017, The 15th "Challenge Cup" National College Students Extracurricular Academic Science and Technology Works Competition national first prize, special prize of Jiangsu Province (The second Advisor)

4.In 2017, the creation and application of key technology and equipment of multi-mode ultrasonic food bio-manufacturing passed the scientific and technological achievements Evaluation meeting organized by the Chinese Society of Agriculture (8/10)

Patent:

1.Yunliang Li, Haile Ma, Huagang He, Yanyan Zhang, Bei Wang. A method for promoting phospholipase hydrolysis and phospholipid concentration. 2019. 02. 05, China, ZL201510138704.X

2.Yunliang Li, Haile Ma, Huagang He, Xiaofeng Ren. A method for improving the formation of recombinant protein inclusion bodies. 2018. 06. 26, China, ZL201510106291.7

3.Haile Ma, Yunliang Li, Henan Zhang, Yanyan Zhang. A method for extraction and purification of recombinant protein. 2016. 06. 15, China, ZL201310730638.6

4.Haile Ma, Yunliang Li, Xiaofeng Ren, Liurong Hhuang, Wenjuan Qu. Suitable for blood pressure lowering peptide engineering bacteria culture medium, 2013. 03. 13, China, ZL201010547004.3

5.Yunliang Li, Haile Ma, Xiaofeng Ren, Liurong Hhuang, Wenjuan Qu. Engineering bacteria expressing polyactive peptides and preparation method of mixed polypeptides. 2012. 08. 29, China, ZL201010546991.5

Granted Software Copyright:

1.Yunliang Li, Xue Yang, Haile Ma, et al. Software of Protein Gastrointestinal Digestion and Absorption Simulation, Registration Number: 2017SR288382

2.Yunliang Li, Huagang He, Yanyan Zhang, et al. Software of Hydrolytic Degree and Activity Prediction of Hypotensive Peptide Preparation Process, Registration Number: 2015SR113930.

3.Yunliang Li, Yanyan Zhang, Software of Peptide Expression Master, Registration Number: 2014SR031671

4.Yunliang Li, Jian Jin, Yanyan Zhang,et al. Software of Process Simulation and Result Prediction for Preparation of Active Peptide, Registration Number: 2014SR181973

Publitions:1.Yunliang Li, Siyu Ruan, Anqi Zhou, Pengfei Xie, S.M. Roknul Azam,Haile Ma∗. Ultrasonic modification on fermentation characteristics of Bacillus varieties: Impact on protease activity, peptide content and its correlation coefficient. LWT - Food Science and Technology, 2022, 154, 112852.
2.Yunliang Li, Xiaojing Wang, Yang Xue, Siyu Ruan, Anqi Zhou, Shanfeng Huang, Haile Ma∗. The preparation and identification of characteristic flavour compounds of maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone. Journal of Food Quality, 2021, 5, 8394152.
3.Xue Yang, Yunliang Li*, Suyun Li, Ayobami Olayemi Oladejo，Yuqing Duan. Effects of ultrasound-assisted α-amylase degradation treatment with multiple modes on the extraction of rice protein. Ultrasonics Sonochemistry, 2018, 40: 890-899.
4.Xue Yang, Yunliang Li*, Suyun Li, et al, Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein. Ultrasonics Sonochemistry, 2017, 38: 19-28
5.Xue Yang, Yunliang Li*, Suyun Li, Ayobami Olayemi Oladejo, Siyu Ruan, Yucheng Wang, Shanfeng Huang, Haile Ma∗. Effects of low power density muti-frequency ultrasound pretreatment on the enzymolysis and the structure characterization of defatted wheat germ protein. Ultrasonics Sonochemistry, 2017, 38: 410-420.
6.Shanfeng Huang, Haile Ma, Yang Xue, Yucheng Wang, Yunliang Li*. Effect of soybean meal corn yellow powder fermentation on mouse immune function. Science and Technology of Food Industry, 2017, 38(12): 319-322.
7.Yucheng Wang, Yunliang Li*, Xue Yang, Shanfeng Huang, Haile Ma. Research on toxicology test of potato residue Bacillus subtilis fermentation. Journal of Yangzhou University (Agricultural and Life Science Edition), 2017, 38(02): 58-61.
8.Yunliang Li, Bei Wang, Henan Zhang, Zhigao Wang, Shanying Zhu, Haile Ma∗. High-level expression of angiotensin converting enzyme inhibitory peptide Tuna AI as tandem multimer in Escherichia coli BL21 (DE3). Process Biochemistry, 2015, 50(4): 545-552.

9.Yunliang Li, Haile Ma∗, Huagang He, Liurong Hhuang. Study on wheat germ medium and fermentation conditions of recombinant Escherichai coli BL21 expressing antihypertensive peptides. Science and Technology of Food Industry, 2012, 33(03): 156-159. 

Number of students:

1. Number ofpostgraduate and doctoral students in learning: 5 postgraduate students

2. Number of graduates with master's degree and doctor's degree: 2 Master students

3.Number of undergraduates being guided: 5 students
Update date: 2022-12


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