食品科学与工程，博士，讲师、硕士生导师。

电子信箱: lis0116@126.com

【个人简介】

2024年大连工业大学获工学博士学位。2024年至今，长沙理工大学讲师、硕士生导师。主要从事食品蛋白资源利用的基础与应用研究工作，重点研究蛋白资源加工与贮运过程中品质保持、质量安全控制等科学问题。作为子课题负责人主持湖南省重点研发计划项目1项；近五年以第一/通讯作者在Journal of Agricultural and Food Chemistry, Food Hydrocolloids等国际期刊上发表SCI论文10篇；申请国家发明专利3项，其中2项获得授权。

【主要研究领域】

1.水产品精深加工与质量安全控制

2.食品蛋白质资源开发与利用

【5篇代表性论文】

[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.