李芳菲，女，讲师，硕士生导师

联系方式：

E-mail：lifangfei33@nefu.edu.cn；lifangfei33@163.com

地址：黑龙江省哈尔滨市香坊区和兴路26号

东北林业大学生命科学学院

学习经历：

2015/09-2020/06，东北农业大学，食品学院，工学，博士（硕博连读）

2011/09-2015/06，东北农业大学，农学院，农学，学士

工作经历：

2020/08-至今，东北林业大学，食品科学与工程学科，讲师

研究领域:

主要从事林下资源活性成分提取及应用领域，并具有畜产品加工与贮藏、冷冻肉制品品质控制等方面专长。

教学情况:

承担本科生课程《专业英语》、《食品包装学》等，承担研究生课程《波谱与色谱分析应用专题》、《森林食品与人类健康》等。

承担课题:

主持国家自然科学基金青年基金项目1项，中央高校基本科研业务费专项基金项目1项，参与国家自然科学基金2项。

发表文章:

目前在食品科学、中国食品学报、食品研究与开发、Food Chemistry、Food Hydrocolloids等国内外期刊上发表论文30余篇，以第一作者及通讯作者发表SCI论文9篇（中科院TOP期刊），ESI Top1%高被引论文3篇，EI论文4篇。

1. Li, Fangfei; Du, Xin; Wang, Bo; Pan, Nan; Xia, Xiufang*; Bao, Yihong*; Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage,Food Chemistry, 2021, 2, 129104.

2. Li, Fangfei; Zhong Qiang; Kong Baohua; Pan Nan; Xia Xiufang*; Bao Yihong*. (2022). Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chemistry, 386.

3. Li, Fangfei; Wang, Bo; Kong, Baohua; Shi, Shuo; Xia, Xiufang*; Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles,Food Hydrocolloids, 2019, 97, 105223.

4. Li Fangfei; Wang Bo; Kong Baohua; Xia Xiufang*; & Bao Yihong*. (2022). Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry, 86, 106014.

5. Li, Fangfei; Du, Xin; Ren, Yanming; Kong, Baohua; Wang, Bo; Xia, Xiufang*; Bao, Yihong*; Impact of ice structuring protein on myofibrillar protein aggregation behavior and structural properties of quick-frozen patties during frozen storage,International Journal of Biological Macromolecules, 2021, 1(1): 1-10.

6. Li, Fangfei; Zhong, Qiang; Kong, Baohua; Wang, Bo; Pan, Nan; Xia, Xiufang*; Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage,Food Research International, 2020, 133: 109142.

7. Li, Fangfei; Wang, Bo; Liu, Qian; Chen, Qian; Zhang, Hongwei; Xia, Xiufang*; Kong, Baohua*; Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods,Meat Science, 2019, 147(147): 108-115.

8. Pan, Nan, Wan, Wei, Du, Xin, Kong, Baohua, Liu, Qian, Lv, Hong, Xia, Xiufang*, &Li Fangfei*. (2022). Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods, 11(1).

9. Zhao, Mengna, Li, Ying, Bai, Xue, Feng, Jia, Xia, Xiufang, &Li Fangfei*. (2022). Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (-18 degrees C) and Its Mechanism Analysis. Foods, 11(16).

学术学会：

中国畜产品加工研究会会员

黑龙江省食品科学技术学会会员。