李文浩
李文浩，男，1982年4月生，博士，副教授，博士生导师。
一、学习工作经历
2001年-2005年，甘肃农业大学，园艺专业，农学学士；
2005年-2008年，甘肃农业大学，果树学专业，农学硕士；
2008年-2011年，中国农业大学，粮食、油脂及植物蛋白工程专业，工学博士；
2011年7月-2014年12月，西北农林科技大学，食品科学与工程学院，讲师；
2018年11月-2019年11月，美国South Dakota State University，访问学者；
2015年1月-至今，西北农林科技大学，食品科学与工程学院，副教授。
二、主要研究方向
粮油食品科学、碳水化合物的多尺度结构及功能化加工
三、教学情况
主要承担本科生《粮油食品工艺学》、《食品工艺学》、《食品物性学》和研究生《谷物科学》、《粮油加工seminar》等课程的理论、实验及实习教学工作。
四、科研情况
（一）主持的科研项目
[1] 生物活性物质与功能食品北京市重点实验室开放课题，基于良姜精油/脂质体中空纳米淀粉微胶囊的构建、表征及其释放特性研究，2021-2023，4.9万。
[2] 横向课题，马泡瓜子油脂和蛋白质结构和功能特性研究，2021-2022，6万。
[3] 横向课题，尤特奇S100接枝凝聚素/良姜精油脂质体的制备、表征和缓释行为研究，2021-2022，4.75万。
[4] 横向课题，酪蛋白酸钠-OSA淀粉-叶黄素微胶囊的构建、表征及其性质研究，2021-2022，4.6万。
[5] 生物活性物质与功能食品北京市重点实验室开放课题，基于乳清蛋白/OSA-淀粉乳液构建辣椒红素微胶囊颗粒及其性质研究，2020-2022，4.8万。
[6] 横向课题，不同淀粉多尺度结构分析，2020-2021，20万。
[7] 横向课题，谷粒中维生素B6的制备及检测，2020-2021，4.7万。
[8] 陕西省农业科技创新转化重大科技研发项目，橡子主食化产品加工关键技术研究与产业化开发，2019-2021，10万。
[9] “十三五”国家重点研发计划子项目，青稞中主要活性物质成分的定性定量及其保持调控技术研究（2017YFD0401203-01），2017-2020，25万。
[10] 陕西省农业科技创新转化重大科技研发项目，橡子淀粉生产关键技术研究与产业化，2017-2019，30万。
[11] 生物活性物质与功能食品北京市重点实验室开放课题，不同色泽青稞酚类物质的定性定量分析及抗氧化活性研究，2018-2020，6万。
[12] 杨凌示范区科技计划项目，杂粮加工中功能活性成分变化机制及其保持调控技术研究，2018-2020，5万。
[13] 横向课题，洛南县传统豆制品品质分析与评价，2016-2017，6万。
[14] 陕北和长城以北地区谷草营养品质评价，2016-2017，4.5万。
[15] 国家自然科学基金青年基金，小麦A、B淀粉颗粒理化性能差异的精细分子结构机制研究（31301557），2014-2016，22万元。
[16] 中央高校基本科研业务费，2014-2016，10万元。
[17] 西北农林科技大学博士科研启动基金，2011-2014，10万元。
（二）发表的主要学术论文
[1] Ge X.Z., Shen H.S, Su C.Y, Zhang B., Zhang Q., Jiang H., Li W.H. The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch. Food Chemistry, 2021, 349, 129159.
[2] Ge X.Z., Jing L.Z., Zhao K., Su C.Y., Zhang B., Zhang Q., Han L.H., Yu X.Z., Li W.H. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chemistry, 2021, 335, 127655.
[3] Shen H.S, Ge X.Z., Zhang B., Su C.Y., Zhang Q., Jiang H., Zhang G.Q. Li W.H. Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma. Food & Function, 2021, DOI: 10.1039/D1FO00678A.
[4] Zhang B., Zhang Q., Wu H., Su C.Y., Ge X.Z., Shen H.S., Han L.H., Yu X.Z., Li W.H. The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content. LWT - Food Science and Technology, 2021, 136, 110380.
[5] Ge X.Z., Ahmed S.M.S., Jing L.Z., Zhao K., Su C.Y., Zhang B., Zhang Q., Li W.H. Germination and drying induced changes in the composition and content of phenolic compounds in naked barley. Journal of Food Composition and Analysis, 2021, 95, 103594.
[6] Ge X.Z., Jing L.Z., Su C.Y., Zhang B., Zhang Q., Li W.H. The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying. International Journal of Food Science and Technology, 2021, doi:10.1111/IJFS.14999.
[7] Liang S.Y., Su C.Y., Ahmed S.M.S., Wu H., Zhang B., Ge X.Z., Li W.H. Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch. Journal of Food Process and Preservation. 2021, 45, e15281.
[8] Zhang B., Zhao K., Su C.Y., Gong B., Ge X.Z., Zhang Q., Li W.H. Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment. International Journal of Biological Macromolecules, 2020, 163, 519–528.
[9] Su C.Y., Ahmed S.M.S., Zhang B., Zhao K., Ge X.Z., Zhang Q., Li W.H. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing. Carbohydrate Polymers, 2020, 247, 116675.
[10] Su C.Y., Zhao K., Zhang B., Liu Y., Jing L.Z., Wu H., Gou M., Jiang H., Zhang G.Q., Li W.H. The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment. LWT - Food Science and Technology, 2020, 129, 109399.
[11] Zhao K., Zhang B., Su C.Y, Gong B., Zheng J.Z., Jiang H. Zhang H.Q., Li W.H. Repeated heat-moisture treatment: a more effective way for structural and physicochemical modification of mung bean starch compared with continuous way. Food and Bioprocess Technology, 2020, 13, 452-461.
[12] Liu Y., Su C.Y., Ahmed S.M., Wu H., Zhao K., Zhang G.Q., Jiang H., Yan W.J., Li W.H. Effect of germination duration on structural and physicochemical properties of mung bean starch. International Journal of Biological Macromolecules, 2020, 154, 706–713.
[13] Zhang Z.S, Saleh A.S.M., Wu H., Gou M., Liu Y., Jing, L.Z, Zhao K., Su C.Y., Zhang B., Li W.H. Effect of starch isolation method on structural and physicochemical properties of acorn kernel starch. Starch-Stärke, 2020, 72, 1900122.
[14] Zhang Z.S., Tian X.L., Wang P., Jiang H., Li W.H. Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China. Food Science & Nutrition, 2019, 7, 2485-2494.
[15] Zou J., Xu M.J., Wang R., Li W.H. Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility. International Journal of Food Properties, 2019, 22, 898–910.
[16] Jing L.Z., Liu Y., Gao J.M., Xu M.J., Gou M., Jing H., Zhang G.Q., Li W.H. Effect of repeated freezing-thawing on structural, physicochemical and digestible properties of normal and waxy starch gels. International Journal of Food Science and Technology, 2019, 54, 2668–2678.
[17] Gou M., Wu H., Ahmed S.M., Jing L.Z, Liu Y., Zhao K., Su C.Y., Zhang B., Jiang, H., Li W.H. Effects of repeated and continuous dry heat treatments on properties of sweet potato starch. International Journal of Biological Macromolecules, 2019, 129, 869–877.
[18] Liu Y., Gao J.M, Wu H., Gou M., Jing L.Z, Zhao K., Zhang B., Li W.H. Molecular, crystal and physicochemical properties of granular waxy corn starch after repeated freeze-thaw cycles at different freezing temperatures. International Journal of Biological Macromolecules, 2019, 133, 346–353.
[19] Zhang B., Wu H., Gou M., Xu M.J, Liu Y., Jing L.Z, Zhao K., Jiang, H., Li W.H. The comparison of structural, physicochemical, and digestibility properties of repeatedly and continuously annealed sweet potato starch. Journal of Food Science, 2019, 84, 2050-2058.
[20] Xu M.J, Saleh A.S.M., Liu Y., Jing L.Z., Zhao K., Wu H., Zhang H.Q., Ouyang S.H., Li W.H. The changes in structural, physicochemical, and digestive properties of red adzuki bean starch after repeated and continuous annealing treatments. Starch-Stärke, 2018, 70, 17-22.
[21] Xu M.J., Ahmed S.M.S., Gong B., Li B., Jing L.Z., Gou M., Jiang H., Li W.H. The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch. Food Research International. 2018, 111, 324-333.
[22] Xu M.J., Ahmed S.M.S., Liu Y., Jing L.Z., Zhao K., Wu H., Zhang G.Q., Ouyang S.H., Li W.H. The changes in structural, physicochemical, and digestive properties of red adzuki bean starch after repeated and continuous annealing treatments. Starch-Stärke, 2018, 70, 1700322.
[23] Li W.H., Gao J.X., Ahmed S.M.S., Tian X.L., Wang P., Jiang H., Zhang G.Q. The modifications in physicochemical and functional properties of proso millet starch after ultra-high pressure (UHP) process. Starch-Stärke, 2018, 70, 1700235.
[24] Zhao K., Li B., Xu M.J., Jing L.Z., Gou M., Yu Z.Z., Zheng J.M., Li W.H. Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters. LWT - Food Science and Technology, 2018, 90, 116-123.
[25] Zhao K., Ahmed S.M.S., Li B., Wu H., Liu Y., Zhang G.Q., Li W.H. Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch. International Journal of Food Science & Technology, 2018, 53, 2515-2524.
[26] Gong B., Xu M.J., Li B., Wu H., Liu Y., Zhang G.Q., Ouyang S.H., Li W.H. Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way. Food Research International, 2017, 102, 776-784.
[27] Li W.H., Gao J.M., Wu G.L., Zheng J.M., Ouyang S.H., Luo Q.G., Zhang G.Q. Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal. Food Hydrocolloids, 2016, 60, 364-373.
[28] Li W.H., Wu G.L., Luo Q.G., Jiang H., Zheng J.M., Ouyang S.H., Zhang G.Q. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat. Journal of Food Science and Technology-Mysore, 2016, 53, 2673-2685.
[29] Li W.H., Tian X.L., Wang P., Saleh A.S.M, Luo Q.G., Zheng J.M., Ouyang S.H., Zhang G.Q. Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch. International Journal of Biological Macromolecules, 2016, 83, 171-177.
[30] Li, W.H., Tian, X.L., Liu, L.P., Wang, P., Wu, G.L., Zheng, J.M., Ouyang, S.H., Luo, Q.G., Zhang, G. High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties. Food Hydrocolloids, 2015, 45, 132-139.
[31] Li W.H., Guo H.M., Wang P., Tian X.L., Zhang W., Saleh A.S.M., Zheng J.M., Ouyang S.H., Luo Q.G., Zhang G.Q. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydrate Polymers, 2015, 131, 432-438.
[32] Li W.H., Xiao X.L., Guo S.W. Ouyang S.H., Luo Q.G., Zheng J.M., Zhang G.Q. Proximate composition of triangular pea, white pea, spotted colored pea, and small white kidney bean and their starch properties. Food and Bioprocess Technology, 2014, 7, 1078-1087.
[33] Li W.H., Xiao X.L., Zhang W.H., Zheng J.M., Luo Q.G., Ouyang S.H., Zhang G.Q. Compositional, morphological, structural and physicochemical properties of starches from seven Naked Barley cultivars grown in China. Food Research International, 2014, 58, 7-14.
[34] Li W.H., Cao F., Fang J., Ouyang S.H., Luo Q.G., Zheng J.M., Zhang G.Q. Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocolloids, 2014, 40, 237-244.
[35] Li W.H., Shan Y.L., Xiao X.L., Luo Q.G., Zheng J.M., Ouyang S.H., Zhang G.Q. Physicochemical properties of A- and B- starch granules isolated from hard red and soft red winter wheat. Journal of Agricultural and Food Chemistry, 2013, 61, 6477−6484.
[36] Li W.H., Shan Y.L., Xiao X.L., Zheng J.M., Luo Q.G., Ouyang S.H., Zhang G.Q. Effect of nitrogen and sulfur fertilization on accumulation characteristics and physicochemical properties of A- and B- wheat starch. Journal of Agricultural and Food Chemistry, 2013, 61, 2418-2425.
[37] Li W.H., Bai Y.F., Mousaa S.A.S., Zhang Q., Shen Q. Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch. Food and Bioprocess Technology, 2012, 5, 2233-2241.
[38] Li W.H., Bi Y., Ge Y.H., Li Y.C., Wang J.J., Wang Y. Effects of postharvest sodium silicate treatment on pink rot disease and oxidative stress-antioxidative system in muskmelon fruit. European Food Research and Technology, 2012, 234, 137-145.
[39] Li W.H., Bai Y.F., Zhang Q., Hu X.S., Shen Q. Effects of potassium alum addition on physicochemical, pasting, thermal and gel texture properties of potato starch. International Journal of Food Science and Technology, 2011, 46, 1365-2621.
[40] Li W.H., Shu C., Zhang P.L. Shen Q. Properties of starch separated from ten mung bean varieties and seeds processing characteristics. Food and Bioprocess Technology, 2011, 4, 814-821.
[41] Li W.H., Zhang F.S., Liu P.L., Bai Y.F., Gao L., Shen Q. Effect of high hydrostatic pressure on physicochemical, thermal and morphological of mung bean starch. Journal of Food Engineering, 2010, 103, 388-393.
[42] Li W.H., Shu C., Yan S.Q., Shen Q. Characteristics of sixteen mung bean cultivars and their protein isolates. International Journal of Food Science and Technology, 2010, 45, 1205-1211.
五、教材编写
[1] 主编《食品分析实验技术》（普通高等教育“十四五”规划教材）, 北京: 化学工业出版社, 2020.
[2] 副主编《粮油加工实验技术》（普通高等教育农业部“十二五”规划教材）, 北京: 中国农业大学出版社, 2014.
[3] 参编《食品物性学》（普通高等教育 “十三五”精品课程建设教材）, 北京: 中国农业大学出版社, 2016.
[4] 参编《食品安全与日常饮食》, 北京: 中国农业大学出版社, 2010.
六、联系方式
通讯地址：陕西省杨凌西农路22号西北农林科技大学食品科学与工程学院
邮编：712100
联系电话：13572576401
Email: liwenhao@nwsuaf.edu.cn