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Name: Li Jinglei

Academic Title: lecturer

Post:

Department:Bioengineering

Email: lijinglei2010@hotmail.com

Tel: 17352916380

  

Education and Trains

2013-2016: Graduate School of Life Science and Biotechnology, Korea University, Korea;

2009-2012: Department of Food Science and Technology, Mokpo National University, Korea;

2005-2009: Department of Food Science and Engineering, Sichuan University, China

  

Main Research Fields

Functional polysaccharides and its evaluation; Food nano-technology; Digestion and bioavailability evaluation

  

Courses

Microbiology; Microbiology experiment; Microbiology and food; Chinese wine and wine culture

  

Funds

Investigation the effect and mechanism of LEP and its derivatives on MS model rat; (NFSC project; 31700015 )

  

Publications

  

Jinglei Li, In-Cheon Hwang, Xiguang Chen, Hyun Jin Park.  Effects of chitosan coating on curcumin loaded nanoemulsion: study on stability and in vitro digestibility. Food Hydrocolloids, 2016 (60), 138147

Jinglei Li, Hyun Jin Park et al. Soluble starch formulated nanocomposite increases water solubility and stability of curcumin. Food Hydrocolloids, 2016 (56), 4149.

Jinglei Li, Gye Hwa Shin, Il Woo Lee, Xiguang Chen, Hyun Jin Park. Curcumin-Eudragit? E PO solid dispersion: A simple and potent method to solve the problems of curcumin. European Journal of Pharmaceutics and Biopharmaceutics, 2015 (94), 322332.

Jinglei Li, Gye Hwa Shin, Xiguang Chen, Hyun Jin Park et al. Modi?ed curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge. Food Research International, 2015 (69), 202208.

Jinglei Li, Su Yeon Kim, Xiguang Chen, Hyun Jin Park. Calcium-alginate beads loaded with gallic acid: preparation and characterization. LWT-Food Science and Technology, 2015 (11), 24832489

Jinglei Li, Hee Joung Joung, Il Woo Lee, Xiguang Chen, Hyun Jin Park. The influence of different water types and brewing durations on the colloidal properties of green tea infusion. International Journal of Food Science and Technology, 2015 (11), 2483-2489.

Su-Yeon Kim, Jinglei Li, Na-Ri Lim, Bo-Sik Kang, Hyun-Jin Park. Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array. Food Chemistry, 2016 (211), 440447.

Maheen Surhio, Yufen Wang, Ping Xu, Shah Faisal, Jinglei Li*, Ming Ye*. Antihyperlipidemic and hepatoprotective properties of selenium modified polysaccharide from Lachnum sp. International Journal of Biological Macromolecules, 2017.

Min Zhang, Nana Su, Qiang Zhang, Yufen Wang, Jinglei Li*, Ming Ye*. Phosphorylation and antiaging activity of polysaccharide from Trichosanthes peel. Journal of Food and Drug Analysis, 2017.

  

Awards and activities

  

  


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