研究项目：

1.传统乌米饭加工食用过程中色素着色及稳定调控机制研究，国家自然科学基金面上项目，2017.01-2020.12

2.全麦粉对油炸面制食品脂肪含量的调控及其作用机制，国家自然科学基金面上项目，2015.01-2018.12

3.全麦体系阿拉伯木聚糖对面筋蛋白网络形成的干预与调节机制，国家自然科学基金面上项目，2015.01-2018.12

4.蛋白质乙酰化修饰改性技术研究，科技部“十二五”863计划子课题，2013.01-2017.12

5.乌饭树多糖降血糖机理及其构效关系的研究，教育部留学回国人员科研启动基金，2013.10-2016.12

6.片状谷物早餐食品保脆关键技术研究开发，科技部“十二五”科技支撑计划子课题，2012.01-2015.12

7.食品质量及发展研究，工业和信息化部，2011.12-2014.12

8.乌饭树黑色素调节2-型糖尿病机理的研究，江苏省自然科学基金面上项目，2010.06-2013.06

9.燕麦β-葡聚糖功能特性及脂肪模拟食品制备工艺的研发，科技部“十一五”科技支撑计划子课题，2006.01-2010.12

10.谷物蛋白肽的研究，科技部“十一五”科技支撑计划子课题，2006.01-2008.12

►代表性文章

1.Liu Jinxin, Li Yan, Sun Chao, Liu Shengnan, Yan Ying, Pan Haiou, Fan Mingcong，Xue Lamei, Nie Chenzhipeng, Zhang Hui, Qian Haifeng, Ying Hao,Wang Li*，Geniposide reduces cholesterol accumulation and increases its excretion by regulating the FXR-mediated liver-gut crosstalk of bile acids [J]，Pharmacological Research, 2020, 152:104631.

2.Li Yan*, Pan Haiou, Liu Jin xin, Li Tingting, Liu Shengnan, Shi Wenli, Sun Chao, Fan Mingcong, Xue, Lamei, Wang Yu, Nie Chenzhipeng, Zhang Hui, Qian Haifeng, Ying Hao,Wang Li*, L-Arabinose Inhibits Colitis by Modulating Gut Microbiota in Mice [J], Journal of Agricultural and Food Chemistry , 2020, 68(1):439-439.

3.Li Na, Fan Mingcong, Li Yan, Qian Haifeng, Zhang Hui, Q Xiguang i,Wang Li*，Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methods[J]，Food Chemistry, 2020, 312:126031.

4.Zhou Ruoxin, Sun Juan, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang,Wang Li*. Effect of the frying process on the properties of gluten protein of you-tiao [J]. Food Chemistry, 2020, 310:125973.

5.Wang Jing, Bai Junying, Fan Mingcong, Li Tingting, Li Yan, Qian Haifeng,Wang Li*, Zhang Hui, Qi Xiguang, Rao Zhiming. Cereal-derived arabinoxylans: Structural features and structure-activity correlations [J]. Trends in Food Science & Technology, 2020, 96:157-165.

6.Waleed AL-Ansi, Amer Ali Mahdi, Qais Ali Al-Maqtari, Fan Mingcong,Wang Li*, Li Yan, Qian Haifeng, Zhang Hui. Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits [J]. Journal of Food Measurement and Characterization, 2019, 13: 2426-2437.

7.Bai Junying, Ren Yikai, Li Yan, Fan Mingcong, Qian Haifeng,Wang Li*, Wu Gangcheng, Zhang Hui, Qi Xiguang, Xu Meijuan, Rao Zhiming. Physiological functionalities and mechanisms of β-glucans [J]. Trends in Food Science & Technology, 2019, 88:57-66.

8.Li Yan, Pan Haiou, Zhang, Xuetong, Wang, Hui, Liu Shengnan, Zhang, Hui, Qian, Haifeng,Wang Li*, Ying Hao,Geniposide Improves Glucose Homeostasis via Regulating FoxO1/PDK4 in Skeletal Muscle [J],Journal of Agricultural and Food Chemistry, 2019, 67(16):4483-4492.

9.Wu Tong, Wang Lili, Li Yan, Qian Haifeng, Liu Liya, Tong Litao, Zhou Xianrong,Wang Li*, Zhou Sumei*. Effect of milling methods on the properties of rice flour and gluten-free rice bread [J]. LWT-Food Science and Technology, 2019, 108:137-144.

10.Fan Mingcong，Fan Yihui，Rao Zhiming，Li Yan，Qian Haifeng，Zhang Hui，Wu Gangcheng，Qi Xiguang，Wang Li*，Comparative investigation on metabolite changes in 'wu mi' production by Vaccinium bracteatum Thunb. leaves based on multivariate data analysis using UPLC-QToF-MS [J]，Food Chemistry, 2019, 286：146-153.

11.Yang Yi,Wang Li*, Li Yan, Qian Haifeng, Zhang Hui, Wu Gangcheng, Qi Xiguang. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment [J], Food Chemistry, 2019, 283:287-293.

12.Chen Min,Wang Li*, Qian Haifeng, Zhang Hui, Li Yan, Wu Gangcheng, Qi Xiguang, The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour [J]，Food Chemistry, 2019, 283: 353-358

13.Yu Yafang,Wang Li*, Qian Haifeng, Zhang Hui, Li Yan, Wu Gangcheng, Xu Meijuan, Rao Zhiming. Effect of selected strains on physical and organoleptic properties of breads [J], Food Chemistry, 2019, 276:547-553.

14.Fan Mingcong, FanYihui, Huang Weiping,Wang Li*, Li Yan, Qian Haifeng, Zhang Hui, Qi XiguangTentative characterization of precursor compounds and co-factors of pigment formation in production of "wu mi" from Vaccinium bracteatum Thunb. Leaves [J] Food Chemistry, 2018, 262:199-205.

15.Jiang Zhijian, Liu Liya, Yang Wei, Ding Lan, Awais Muhammad,Wang Li*, Zhou Sumei*. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids [J], Food Chemistry, 2018, 259:18-24.

16.Liu Liya, Yang Wei, Cui Steve W., Jiang Zhijian, Chen Qiang, Qian Haifeng,Wang Li*, Zhou Sumei*. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough [J], Food Hydrocolloids, 2018, 84:545-551.

17.Li Ling, Wang Weishi, Zhou Sumei,Wang Li*, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang. Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao [J], International Journal of Food Science and Technology, 2018, 53(4): 962-968.

18.Pan Haiou, Li Yan, Qian Haifeng, Qi Xiguang, Wu Gangcheng, Zhang Hui, Xu Meijuan, Rao Zhiming, Li Jin-long,Wang Li*,Ying Hao.Effects of geniposide from gardenia fruit pomace on skeletal-muscle fibrosis [J], Journal of Agricultural and Food Chemistry, 2018, 66,5802-5811.

19.Wang Li, Duan Wei, Zhou Sumei, Qian Haifeng*, Zhang Hui, Qi Xiguang. Effect of rice bran fibre on the quality of rice pasta [J], International Journal of Food Science and Technology, 2018, 53(1):81-87.

20.Wang Weishi, Deng Lulu, Zhou Sumei, Li Yan,Wang Li *, Qian Haifeng, Zhang Hui, Qi Xiguang. Effect of whole wheat flour on the deep-frying kinetics of Chinese Sachima [J], Jouranl of Food and Nutrition Research, 2018, 6(5):277-284.

21.Lu Lu, Cao Xinlei, Zhou Sumei, Yan Li,Wang Li*, Qian Haifeng, Zhang Hui, Qi Xiguang. Effect of wheat bran particle size on the quality of whole wheat based instant fried noodles [J], Jouranl of Food and Nutrition Research, 2018, 6(5):295-301.

22.Yu Yafang,Wang Li*, Qian Haifeng, Zhang Hui, Qi Xiguang.Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making [J], LWT-Food Science and Technology, 2018, 89:336-343.

23.Li Yan, Fan Yihui, Pan Haiou, Qian Haifeng, Qi Xiguang, Wu Gangcheng, Zhang, Hui, Xu Meijuan, Rao Zhiming,Wang Li*, Ying Hao*. Effects of functional β-glucan on proliferation, differentiation, metabolism and its anti-fibrosis properties in muscle cells [J], International Journal of Biological Macromolecules, 2018, 117:287-293.

24.Li Yan, Jiang Jingjing, Liu Wei, Wang Hui, Zhao Lei, Liu Shengnan, Li Peng, Zhang Shengjie, Sun Chao,Wu Yuting, Yu Shuxian, Li Xihua, ZhangHui, Qian Haifeng, Zhang Duo, Guo Feifan, Zhai Qiwei, Ding Qiurong,Wang Li*, Ying Hao*,microRNA-378 promotes autophagy and inhibits apoptosis in skeletal muscle [J],Proceedings of the National Academy of Sciences, 2018, 115(46):10849-10858.

25.Cao Xinlei, Zhou Sumei, Yi Cuiping,Wang Li*,Qian Haifeng, Zhang Hui, Qi Xiguang. Effect of whole wheat flour on the quality, texture profile and oxidation stability of instant fried noodles [J], Journal of Texture Studies, 2017, 48(6):607-615.

26.Yang Wei, Jiang Zhijian, Liu Liya, Lin Yanjun,Wang Li*, Zhou Sumei*. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour [J], Journal of the Science of Food and Agriculture, 2017, 97(3):1034-1041.

27.Qian Haifeng, Li Yan,Wang Li*,Vaccinium bracteatum Thunb. Leaves' polysaccharide alleviates hepatic gluconeogenesis via the downregulation of miR-137 [J], Biomedecine&Pharmacology, 2017, 95:1397-1403.

28.Xu Yuan, Fan Mingcong, Zhou Sumei,Wang Li*, Qian Haifeng, Zhang Hui, Qi Xiguang.Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch [J],Food Chemistry, 2017, 228:435-440.

29.Wang Li^.*, Duan Wei, Zhou Sumei, Qian Haifeng, Zhang Hui, Qi Xiguang. Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta [J], Food Chemistry, 2016, 204: 320-325.

30.Wang Li*, Deng Lulu, Wang Yingyao, Zhang Ying, Qian Haifeng, Zhang Hui, Qi Xiguang. Effect of whole wheat flour on the quality of traditional Chinese Sachima [J], Food Chemistry, 2014, 152:184-189.

31.Wang Li*, Zheng Maoqiang, Wang Yingyao, Zhang Ying, Qian Haifeng, Zhang, Hui, Qi Xiguang. Anti-diabetic activity of cassava cross-linked octenyl succinic maltodextrin in STZ-induced diabetic mice[J],International Journal of Biological Macromolecules, 2013, 64: 247-251.

32.Wang Li, Duan Wei, Zhou Sumei, Qian, Haifeng, Zhang Hui, Qi Xiguang, Effect of rice bran fibre on the quality of rice pasta [J], International Journal of Food Science and Technology, 2018, 53(1): 81-87.

33.Wang Li, Xu Yuan, Sumei Zhou,Qian Haifeng, Zhang Hui, Qi Xiguang, Fan Meihua, Interaction between Vaccinium bracteatum, Thunb. Leaf pigment and rice proteins. Food Chemistry [J], 2016, 194:272-278.

34.Wang Li, Zhang Ying, Xu Maochao, Wang Yingyao, Cheng Sujiao, Liebrecht Alex, Qian Haifeng, Zhang Hui, Qi Xiguang, Anti-diabetic activity of Vaccinium Bracteatum Thunb. leaves’ polysaccharide in STZ-induced diabetic mice [J], International Journal of Biological Macromolecules, 2013, 61:317-321.

35.Wang Li, Xu Huaneng, Yao Huiyuan, Zhang Hui, Phenolic composition and radical scavenging capacity of Vaccinium Bracteatum Thunb. Leaves [J], International Journal of Food Properties, 2011, 14:721-725.

36.Wang Li, Hou Gary G., Hsu Ya-Hsuan, Zhou Lirong, Effect of phosphate salts on the Korean non-fried instant noodle quality [J], Journal of Cereal Science, 2011, 54: 506-512

37.Wang Li, Hou Gary G., Hsu Ya-Hsuan, Zhou Lirong, Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle [J], Cereal Chemistry, 2011, 88(2): 142-146.

38.Wang Li, Zhang XueTong, Zhang HaiYan, Yao HuiYuan, Zhang Hui, Effect of Vaccinium Bracteatum Thunb. leaves extract on blood glucose and plasma lipid levels in streptozotocin-induced diabetic mice [J], Journal of Ethnopharmacology, 2010, 130:465-469.

39.Wang Li, Liu Min, Lv Yingguo, Zhang Hui, Purification of calmodulin from rice bran and activation of glutamate decarboxylase by Ca2+/calmodulin [J],Journal of the Science of Food and Agriculture, 2010, 90(4): 669-675.

40.Wang Li, Xu Dongxia, Lv Yingguo, Zhang Hui, Purification and biochemical characterization of a novel glutamate decarboxylase from rice bran [J], Journal of the Science of Food and Agriculture, 2010, 90(6):1027-1033.

奖励

1.王立，钱海峰，张晖，马晓军，齐希光，蔡福带，功能性杂粮方便食品生产关键技术开发及产业化，中国轻工业联合会科技进步三等奖，2014年

2.张晖,顾振新,王立,郭晓娜,韩永斌,马晓军,姚惠源,吴建苏,齐希光,富含γ-氨基丁酸的稻米健康食品的研究与产业化,江苏省科技进步二等奖,2009年

3.张晖,王立,郭晓娜,马晓军,姚惠源,齐希光,γ-氨基丁酸稻米健康食品生产关键技术及其产业化,中国食品工业协会科学技术一等奖,2009年

4.姚惠源,张晖,马晓军,陈正行,王立,生物酶转化稻、麦资源制备米胚γ-氨基丁酸、米糠多糖、小麦戊聚糖、阿魏酰低聚糖、脂肪替代物和米乳新技术,江苏省科技进步二等奖,2007年