李

李浩 (Hao Li)

zhejiang university

H指数:21

被引数:2,148

个人简介

"2019.2--至今，昆明理工大学环境科学与工程学院讲师 2017.5 -2018.5，美国麻省大学博士后 2016.11 -2019.1，昆明理工大学博士后 2010.9 -2016.9，获昆明理工大学环境科学博士学位 2006.9 -2010.9，获齐鲁工业大学环境工程学士学位"

教育背景

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工作经历

暂无内容

荣誉奖项

暂无内容

Deep insights into the effects of polystyrene nanoplastics on methanogenic microbial communities in food waste anaerobic digestion under meso-thermophilic temperatures

在 meso-thermophilic 温度下，聚苯乙烯纳米塑料对厨余垃圾厌氧消化中产甲烷微生物群落的影响的深刻见解

Journal of Cleaner Production

IF10

2025-12-060

PRE

Deciphering the calcium-binding mechanism of a novel cod bone-derived peptide: A synergistic experimental and computational analysis

解析一种新型鳕鱼骨源性肽的钙结合机制：一种协同的实验与计算分析

FOOD RESEARCH INTERNATIONAL

IF8

2025-07-010

PRE

Enzymatic hydrolysis alters the structure and surface properties of Acacia senegal Gum

酶解作用改变了Acacia senegal Gum的结构和表面性质。

FOOD HYDROCOLLOIDS

IF12.4

2025-05-020

PRE

Encapsulation of EGCG by whey protein isolate and (3-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages

通过乳清蛋白分离物和 (3-环糊精纳米复合物包封EGCG: 掩盖苦味和涩味并增加饮料稳定性的策略

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

PRE

Numerical Study of Rice Grain Milling Uniformity in the Abrasive Milling Process

研磨碾米过程中稻谷碾磨均匀性的数值研究

FOODS

IF5.1

2025-02-130

Fabrication and characterization of lysozyme fibrils/Zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-09-010

PRE

Destabilization of a model O/W/O double emulsion: From bulk to interface

FOOD CHEMISTRY

IF9.8

2024-07-013

PRE

Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

FOOD HYDROCOLLOIDS

IF12.4

2024-03-019

PRE

Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-011

PRE

Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering

稀释剂和脂肪球对动态光散射法测定酪蛋白胶束粒径的影响

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-07-016

OAAI

Designing Gastric-Stable Adsorption Layers by Whey Protein-Pectin Complexation at the Oil-Water Interface

通过在油水界面处的乳清蛋白-果胶络合设计胃稳定的吸附层

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-04-263

PRE

Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise

在蛋白质-多糖混合颗粒中掺入表面活性剂，用于高内相乳液 (HIPEs): 用于植物性蛋黄酱

FOOD HYDROCOLLOIDS

IF12.4

2023-03-0118

PRE

Eugenol and carboxymethyl cellulose derived nanocoating with insect repellent and long-term antibacterial activity

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2022-12-018

PRE

Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of ll-lactoglobulin studied by a fluorescent probe method

pH和低/高甲氧基果胶络合对通过荧光探针方法研究的ll-乳球蛋白疏水结合位点的影响

FOOD HYDROCOLLOIDS

IF12.4

2022-12-018

PRE

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study

乳清蛋白和低甲氧基果胶在油水界面的顺序吸附: 界面流变学研究

FOOD HYDROCOLLOIDS

IF12.4

2022-07-0137

PRE

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

一种改性豌豆分离蛋白的组合方法，以大大提高其溶解性和乳化稳定性

FOOD CHEMISTRY

IF9.8

2022-06-0155

PRE

Interplay between transglutaminase treatment and changes in digestibility of dietary proteins

FOOD CHEMISTRY

IF9.8

2022-03-0111

PRE

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0130

PRE

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-01-0183

PRE

李浩 (Hao Li)

个人简介

教育背景

工作经历

荣誉奖项

研究方向