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柯李晶副研究员,硕士生导师
( 发布日期:2019/2/21 阅读:次)

     柯李晶,男,福建福州人,1977年10月生,分别在厦门大学和英国爱丁堡大学获生物学学士、生物物理学博士学位,副研究员,硕士生导师,兼任中国食品科学技术学会青年委员会委员,浙江省食品科技学会青委会副主任委员。

  主要研究领域:

  传统食品、天然产物、中药中的活性成分及其复合物的微纳米构造、性质与功能,消化道粘膜介导的食品生理调节功能及其机制等。

  主持承担的代表性课题有:

  国家重点研发计划项目“食品加工过程中组分结构变化及品质调控机制研究”子课题“典型食品加工条件下特征动物脂质多尺度结构变化与品质功能调控机制”,国家自然科学基金项目“茶汤泡煮过程中自组装胶体颗粒的形成、理化性质及其对茶汤食品特性的影响”,浙江省自然科学基金项目“食品乳化剂、增稠剂、稳定剂对红茶茶汤微纳米胶体颗粒性质与功能的影响”等省部级以上科研项目10项、校企合作项目5项。先后在食品领域顶级期刊《Trends in Food Science and Technology》、《Journal of Agricultural and Food Chemistry》、《Food Chemistry》、《Journal of Functional Foods》上发表多篇论文;担任国际学术期刊《nature partner journals Science of Food》主编助理,并为多个食品、替代医学领域高影响期刊的特约审稿人;多次在世界食品科技大会(IUFoST World Congress)等国际大型学术会议上做口头报告。

 

  欢迎有食品营养科学、生物学或物理化学基础训练,并有志探索食品微结构、食品营养与健康的生物学机制的同学,加入我的实验室。

  Email:lijingke@zjgsu.edu.cn

  Tel:0571-88086706

  Add:西湖区教工路149号,食品营养中心1号实验楼407室


近期发表的代表性研究论文:

  1. Lijing Ke; Duojia Yang; Guanzhen Gao; Huiqin Wang; Zhaoshuo Yu; Pingfan Rao; Jianwu Zhou*; Qiang Wang. 2020. Rapid Separation and Quantification of Self-assembled Nanoparticles from A Liquid Food System by Capillary Zone Electrophoresis, Food Chemistry. 319: 1-7.

  2. Jingru Zhou; Guanzhen Gao; Suyun Zhang; Huiqin Wang; Lijing Ke*; Jianwu Zhou; Pingfan Rao; Qiang Wang; Jiaxing Li. 2020. Influences of Calcium and Magnesium Ions on Cellular Antioxidant Activity (CAA) Determination, Food Chemistry, 320(2020): 126625.

  3. Lijing Ke; Yang Xu; Guanzhen Gao; Huiqin Wang; Zhaoshuo Yu; Jianwu Zhou*; Pingfan Rao; Qiang Wang; Ji Yu. 2020. Catalase to Demulsify Oil-in-Water Fish Oil-Polysorbate Submicron Emulsion and Increase Lipid Oxidation, Food Research International, 133(2020): 109169.

  4. Zhaoshuo Yu; Guanzhen Gao; Huiqin Wang; Lijing Ke*; Jianwu Zhou; Pingfan Rao; Tianbao Chen; Zhangwen Peng; Jianqiao Zou; Sihao Luo. 2020. Identification of protein-polysaccharide nanoparticles carrying hepatoprotective bioactives in freshwater clam (Corbicula fluminea Muller) soup. International Journal of Biological Macromolecules, 151(2020): 781-786.

  5. Zhou, Jianwu; Zhang, Jian; Gao, Guanzhen; Wang, Huiqin; He, Xiaoyan; Chen, Tianbao; Ke, Lijing*; Rao, Pingfan; Wang, Qiang. 2019. Boiling Licorice Produces Self-Assembled Protein Nanoparticles: A Novel Source of Bioactive Nanomaterials, Journal of Agricultural and Food Chemistry, 67(33): 9354-9361.

  6. Huiqin Wang, Guanzhen Gao, Lijing Ke, Jianwu Zhou*, Pingfan Rao, et al. 2018. Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage. Journal of Functional Foods 54:403-411.

  7. Lijing Ke, Huiqin Wang, Guanzhen Gao, Pingfan Rao, Lei He and Jianwu Zhou*. 2017. Direct interaction of food derived colloidal micro/nanoparticles with oral macrophages. npj Science of Food,1, Article number: 3.

  8. D. Lin, Q. Du, H.Q. Wang, G.Z. Gao, J.W. Zhou, L.J. Ke*, T.B. Chen, C. Shaw, P.F. Rao. 2017. Antidiabetic Micro-/Nanoaggregates from Ge-Gen-Qin-Lian-Tang Decoction Increase Absorption of Baicalin and Cellular Antioxidant Activity In Vitro, BioMed Research International, 2017(2017): Article ID 9217912, 8 pages.

  9. J.W. Zhou, J. Liu, D. Lin, G.Z. Gao, H.Q. Wang, J.K. Guo, P.F. Rao, L.J. Ke*. 2017. Boiling-induced nanoparticles and their constitutive proteins from Isatis indigotica Fort. root decoction: Purification and identification. Journal of Traditional and Complementary Medicine, 7(2): 178–187

  10. L.J. Ke, G.Z. Gao, Y. Shen, J.W. Zhou*, P.F. Rao. 2015. Encapsulation of aconitine in self-assembled licorice protein nanoparticles reduces the toxicity in vivo, Nanoscale Research Letters, 10: 449.

  11. G.Z. Gao, Q. Wang, J.W. Zhou, H.Q. Wang, L.J. Ke*, P.F. Rao. 2015. Isolation and Identification of a Polygalacturonase Inhibiting Protein from Isatidis root, Natural Product Communications, 10(2): 273-276.

  12. J.W. Zhou, G.Z. Gao, Q.P. Chu, H.Q. Wang, P.F. Rao, L.J. Ke*. 2014. Chromatographic isolation of nanoparticles from Ma-Xing-Shi-Gan-Tang decoction and their characterization, Journal of Ethnopharmacology, 151(3):1116-1123.

  13. W. Lu, S.Y. Wang, S.T. Liu, J.W. Zhou, L.J. Ke, P.F. Rao. 2013. Increase in the free radical scavenging capability of bitter gourd by a heat-drying process, Food and Function, 4(12): 1850-5.

  14. W. Lu, J.K. Guo, J.W. Zhou, L.J. Ke, S.T. Liu, G.Z. Gao, H.Q. Wang, W. Ding, P.F. Rao*. 2012. Hypothesis review: The direct interaction of food nanoparticles with the lymphatic system, Food Science and Human Wellness 1(1): 61–64.

  15. L.J. Ke, J.W. Zhou, G.Z. Gao, B. Shao, H.Q. Wang, P.F. Rao*. 2012. Revealing the Secret of Soups’ Healing Power: Nanostructures and Their Functions, Journal of Food and Drug Analysis, 20(Suppl.1): 275-279.

  16. L.J. Ke, T. Wen, J. P. Bradshaw, J.W. Zhou, P.F. Rao*. 2012. Antiviral Decoction of Isatidis Radix Inhibited Influenza Virus Adsorption on MDCK Cells by Cytoprotective Activity, Journal of Traditional and Complementary Medicine 2(1): 47-51.

  17. Ke L.J., Zhou J.W., Lu W., Gao G.Z., Rao P.F.*. 2011. The power of soups: super-hero or team-work?. Trends in Food Science and Technology, 22(9): 492-497.

  18. Jin Y.G., Ren X., Wang W., Ke L.J., Ning E., Du L.N., Bradshaw J. 2011. A 5-fluorouracil-loaded pH-responsive dendrimer nanocarrier for tumor targeting. International Journal of Pharmaceutics, 420: 378-384.


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