李琳琳_河南农业大学机电工程学院

姓名	李琳琳	导师类别	博导
出生年月	1991.07	E-mail	LinL@henau.edu.cn
职称/职务	教授	学历/学位	博士研究生
讲授课程	《食品工程原理》、《粮油加工学》、《食品加工新技术研究进展》
指导研究生学科	农业工程
研究方向	油脂结构与功能、食品胶体、生物质资源综合利用
承担教学、科研项目情况	1. 国家自然科学基金青年项目：基于“凝胶-乳液-泡沫”新视角探究油脂凝胶晶体结构调控冰淇淋界面稳态化的机理，2026.01-2028.12 主持 2. 河南省自然科学基金青年项目：凝胶因子介导的晶体结构调控油脂泡沫基充气巧克力的稳定机制，2024.01-2025.12 主持 3. 河南省博士后科研资助项目：基于TEMPO氧化木质纤维素的多尺度结构实现油脂结构化及其调控机制研究，2024.01-2025.12 主持 4. 河南省留学人员科研择优资助经费：基于多组分凝胶因子组装策略的油脂凝胶延缓巧克力起霜的作用机制，2025.01-2026.12 主持 5. 国家自然科学基金面上项目：凝胶因子结构和凝胶机制对油脂凝胶基巧克力品质影响及调控机理研究，2020.01-2023.12 参与
论著、论文、专利等情况	1. Yi Han, Linlin Li （通讯）, Lukai Ma, Jingyuan Su, Yang Zhao, Jian Zhang, Yanxia An, Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performance. Food Chemistry (IF: 9.8), 2026, 147930. 2. Yanxia An, Yi Han, Ziwei Liu, Jingyuan Su, Jian Zhang, Keke Liu, Linlin Li* （通讯）. Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants. Food Research International (IF: 8.0), 2026, 118357. 3. Lukai Ma, Linjing Li, Zijian Li, Xianhong Bi, Hui Chen, Xintong Cai, Charles Brennan, Weiwei Cheng, Linlin Li (通讯). Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate. Food Chemistry: X (IF: 8.2), 2026(33), 103418. 4. Lukai Ma, Zijian Li, Linjing Li, Xianhong Bi,, Gengsheng Xiao, Linlin Li* （通讯）. Edible beeswax-flaxseed oil nanostructured lipid carriers for improved β-sitosterol bioaccessibility: structural advantages and controlled release in dynamic digestion. Food Chemistry (IF: 9.8), 2025, 492, 145492. 5. Li, L（一作）, Liu, G., Guo, Z. Oleogels produced by direct methods using as gelator: Fatty acids (including 12-hsa), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica [M]. in: Palla C., Valoppi F. (Eds.), Advances in oleogel development, characterization, and nutritional aspects, Springer International Publishing, 2024. (学术著作) 6. Li L（一作）, Li Z, Balle T, et al. Biosynthesis of pectic oligosaccharide-based amphiphiles as novel stabilizers of nanoemulsions by coupling enzymatic depolymerization with alkyl/alkenyl succinylation. Food Hydrocolloids (IF: 11.504), 2023, 139: 108574. 7. Li L（一作）, Liu G, et al. Edible oleogels as solid fat alternatives: composition and oleogelation mechanism implications. Comprehensive Reviews of Food Science and Food Safety (IF: 15.786), 2021, 21, 2077–2104. 8. Li L（一作）, Liu G. Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter. Food Chemistry (IF: 9.231), 2023: 136292. 9. Li L（一作）, Liu G, and Lin Y. Physical and bloom stability of low-saturation chocolates with oleogels based on different gelation mechanisms. LWT (IF:6.056), 2021, 140: 110807. 10. Li L（一作）, Liu G. Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate. Journal of Food Engineering (IF: 6.203), 2019, 263:114-122. 11. Li L（一作）, Wan W, Liu G. Oxidatively stable curcumin-loaded oleogels structured by sitosterol and lecithin: physicochemical characteristics and in vitro sustained-release behavior. International Journal of Food Science and Technology (IF: 3.612), 2019, 52, 2502-2510.
教学科研获奖、指导学生参加竞赛获奖等情况	第二届全国博士后创新创业大赛银奖：木质素绿色胶合关键技术，人力资源和社会保障部全国创新创业优秀博士后
学术和社会兼职
国内外进修、访问情况	2020.10-2021.10 丹麦奥胡斯大学工程系联合培养
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