Professor | 李再贵 | 数字化转型顾问

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Name	李再贵
Contact Information	lizg@cau.edu.cn
Language ability	英语, 中文, 日语
Province	北京

Upload Avatar (500 x 500)

Name

李再贵

Contact Information

lizg@cau.edu.cn

Language ability

英语, 中文, 日语

Province

北京

University/Lab Affiliation and Title	中国农业大学
Faculty	department of nutrition and health
Academic Background & Achievements	1997.04-2000.03 农学博士: 日本鹿儿岛大学 1995.04-1997.03 农学硕士: 日本佐贺大学 1985.09-1987.06 工程硕士: 北京农业工程大学 1980.09-1984.06 工学学士: 湖南农业大学
Work Experience	2011.01-至今 - 中国农业大学 - 教授 2000.10-2010.12 - 中国农业大学 - 副教授 2000.04-2000.10 - 日本佐贺大学 - 博士后 1987.07-1993.08 - 中国农业工程研究设计院 - 工程师 1984.07-1985.08 - 湖南岳阳市园艺场 - 助力工程师

University/Lab Affiliation and Title

中国农业大学

Faculty

department of nutrition and health

Academic Background & Achievements

1997.04-2000.03 农学博士: 日本鹿儿岛大学
1995.04-1997.03 农学硕士: 日本佐贺大学
1985.09-1987.06 工程硕士: 北京农业工程大学
1980.09-1984.06 工学学士: 湖南农业大学

Work Experience

2011.01-至今 - 中国农业大学 - 教授
2000.10-2010.12 - 中国农业大学 - 副教授
2000.04-2000.10 - 日本佐贺大学 - 博士后
1987.07-1993.08 - 中国农业工程研究设计院 - 工程师
1984.07-1985.08 - 湖南岳阳市园艺场 - 助力工程师

Areas of Focus	谷物科学与利用：燕麦、荞麦等杂粮的营养、健康作用与加工技术
Publications	Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion, Li Y, Li M, Wang L, Li Z, 2022 Electrostatic separation technology for obtaining plant protein concentrates: A review, Zhu H, Tang H, Cheng Y, Li Z, Tong L, 2021 Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate, Zhu H, Tang H, Cheng Y, Li Z, Tong L, 2021 Novel electromagnetic separation technology for the production of pea protein concentrate, Zhu H, Tang H, Cheng Y, Li Z, Tong L, 2021 Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation, Zhu H, Wang Y, Cheng Y, Li Z, Tong L, 2020 Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat, Wang L, Wang L, Wang A, Qiu J, Li Z, 2021 Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage, Wang L, Wang L, Wang A, Qiu J, Li Z, 2021 Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage, Wang L, Wang L, Wang A, Qiu J, Li Z, 2021 Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage, Wang L, Wang L, Qiu J, Li Z, 2020 Impact of whole cereals and processing on type 2 diabetes mellitus: A review, Wu W, Qiu J, Wang A, Li Z, 2020 The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells, Wu W, Wang L, Qiu J, Li Z, 2018 Superheated steam processing improved the qualities of oats flour and noodles, Zhang N, Gao Y, Tong L, Li Z, 2018 Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention, Hu Y, Wang L, Li Z, 2018 Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing, Hu Y, Wang L, Zhu H, Li Z, 2017 Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment, Hu Y, Wang L, Li Z, 2017 Superheated steam treatment improved flour qualities of wheat in suitable conditions, Hu Y, Wang L, Zhu H, Li Z, 2017 Microbial decontamination of wheat grain with superheated steam, Hu Y, Nie W, Hu X, Li Z, 2016 Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins, Gao Y, Wang L, Qiu J, Bai G, Li Z, 2016 Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar, Zhu H, Qiu J, Li Z*, 2016 一种利用过热蒸汽抑制杂粮脂肪酶活性、延长保质期的方法, 李再贵, 李梦黎, 唐新玥, 等, 2015 一种杀灭谷物微生物和虫卵的系统与方法, 李再贵, 李梦黎, 任长忠, 等, 2015 一种低血糖生成指数苦荞面及其加工方法, 郭兴国, 李再贵, 2016

Areas of Focus

谷物科学与利用：燕麦、荞麦等杂粮的营养、健康作用与加工技术

Publications

Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion, Li Y, Li M, Wang L*, Li Z*, 2022
Electrostatic separation technology for obtaining plant protein concentrates: A review, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
Novel electromagnetic separation technology for the production of pea protein concentrate, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation, Zhu H, Wang Y, Cheng Y, Li Z*, Tong L*, 2020
Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage, Wang L, Wang L, Qiu J*, Li Z*, 2020
Impact of whole cereals and processing on type 2 diabetes mellitus: A review, Wu W, Qiu J, Wang A, Li Z*, 2020
The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells, Wu W, Wang L, Qiu J*, Li Z*, 2018
Superheated steam processing improved the qualities of oats flour and noodles, Zhang N, Gao Y, Tong L, Li Z*, 2018
Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention, Hu Y, Wang L, Li Z*, 2018
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing, Hu Y, Wang L, Zhu H, Li Z*, 2017
Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment, Hu Y, Wang L, Li Z*, 2017
Superheated steam treatment improved flour qualities of wheat in suitable conditions, Hu Y, Wang L, Zhu H, Li Z*, 2017
Microbial decontamination of wheat grain with superheated steam, Hu Y, Nie W, Hu X, Li Z*, 2016
Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins, Gao Y, Wang L, Qiu J, Bai G, Li Z*, 2016
Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar, Zhu H, Qiu J, Li Z*, 2016
一种利用过热蒸汽抑制杂粮脂肪酶活性、延长保质期的方法, 李再贵, 李梦黎, 唐新玥, 等, 2015
一种杀灭谷物微生物和虫卵的系统与方法, 李再贵, 李梦黎, 任长忠, 等, 2015
一种低血糖生成指数苦荞面及其加工方法, 郭兴国, 李再贵, 2016

谷物科学营养健康作用加工技术燕麦荞麦杂粮食品科学功能性食品农业工程

仇菊 - 中国农业大学

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