博士，食品科学，江南大学 硕士，食品科学，江南大学 学士，食品科学与工程，上海海洋大学

生物活性物质递送系统构建及其稳态输送特性研究

活性蛋白/肽的生物制造及高效纯化技术研究

功能性畜禽蛋制品开发及工程化技术研究

1. Li, J., Y. Zhang, Q. Fan, C. Teng, W. Xie, Y. Shi, Y. Su, and Y. Yang, Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins.Food Chemistry, 2018, 250: 1-6.

2. Li, J., M. Zhang, C. Chang, L. Gu, N. Peng, Y. Su, and Y. Yang, Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH.Food Chemistry, 2018, 261: 36-41.

3. Li, J., C. Wang, M. Zhang, Y. Zhai, B. Zhou, Y. Su, and Y. Yang, Effects of selected phosphate salts on gelling properties and water state of whole egg gel.Food Hydrocolloids, 2018, 77: 1-7.

4. Li, J., C. Wang, X. Li, Y. Su, Y. Yang, and X. Yu, Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk.Food Bioscience, 2018, 23: 115-120.

5. Li, J., X. Li, C. Wang, M. Zhang, Y. Xu, B. Zhou, Y. Su, and Y. Yang, Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition.Food Hydrocolloids, 2018, 77: 887-893.

6. Li, J., Y. Zhang, and Y. Yang, Characterization of the diatomite binding domain in the ribosomal protein L2 from E. coli and functions as an affinity tag.Applied Microbiology and Biotechnology, 2013, 97(6): 2541-2549.

7. Li, J., Y. Zhang, H. Chen, Y. Liu, and Y. Yang, Purification and characterization of recombinant Bacillus subtilis 168 catalase using a basic polypeptide from ribosomal protein L2.Biochemical Engineering Journal, 2013, 72: 83-89.

8. Li, J., Y. Dong, Y. Zhang, and Y. Yang, Purification of recombinant EGFP by fusion with L2 (252-273) from ribosomal protein L2 using magnetic particles.Journal of Chromatography B, 2013, 917: 30-35.

9. Li, J., Y. Zhang, F. Shen, and Y. Yang, Comparison of magnetic carboxymethyl chitosan nanoparticles and cation exchange resin for the efficient purification of lysine-tagged small ubiquitin-like modifier protease.Journal of Chromatography B, 2012, 907: 159-162.