He Li

Contact Details

Email:lihe@btbu.edu.cn

Telephone/Mobile (optional):+0086 10 68694481

Address: 301 room, 8 building, No. 33 Fucheng Road, Haidian District, Beijing

Education Background

Ph.D. 2010   China Agricultural University

Major            Food Science & Engineering

Research Field/Interests

Experience in food research on functionalities of protein and natural food product, Processing of fruit and vegetable, relationship between formula/processing and sensory characteristics, etc.

Research Grants

17 Subjects of Food Enterprise Funding

Publications

More than 30 academic papers have been published

1. Li, H.; Zhang, J.; Wang, Y.; Li, J.; Yang, Y.; Liu, X., The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce. International Journal Of Analytical Chemistry 2018.

2. Wang, Y.; Sun, P.; Li, H.^*; Adhikari, B. P.; Li, D., Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products. International Journal Of Analytical Chemistry 2018.

3. Li, H.; Liu, X.; Yang, L.; Chen, D.; Cui, H., The Effects of Adding Soybean Fiber on the Quality of Tomato Ketchup. Acta Horticulturae 2013, 971, 211-216.

4. Li, H.; Cao, D.; Yi, J.; Cao, J.; Jiang, W., Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities. Food Chemistry 2012, 135, 2942-6.

5. Cao, D. D.^†; Li, H.^†(co-first author); Yi, J. Y.^†; Zhang, J. J.; Che, H. L.; Cao, J. K.; Yang, L.; Zhu, C. Q.; Jiang, W. B., Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress. PLoS One 2011, 6, 9. (Equal contribution^†)

Teaching Interests

Coffee Making and Appreciation, Food Machinery and Equipment, Wine Flavor and Appreciation,Application of Analytical Instruments in Food Structure Research, Food Bioengineering and TechnologyIndustrialization