李斌
Name (Simplified Chinese):李斌
Name (Pinyin):libin
Professional Title:Professor
Education Level:With Certificate of Graduation for Doctorate Study
Degree:博士
E-Mail:
Alma Mater:华中农业大学
Teacher College:研究生院（党委研究生工作部）
School/Department:研究生院（党委研究生工作部）
Other Contact Information:
Email：
Paper Publications
- Peng, D., Jin, W., Li, J., Xiong, W., Pei, Y., Wang, Y., ... & Li, B*. (2017). Adsorption and distribution of edible gliadin nanoparticles at the air/water interface. Journal of agricultural and food chemistry, 65(11), 2454-2460..
- Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., & Li, B*. (2017). Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41-50..
- Peng, D., Yang, J., Li, J., Tang, C., & Li, B*. (2017). Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH. Journal of agricultural and food chemistry, 65(48), 10658-10665..
- Ye, S., Jin, W., Huang, Q., Hu, Y., Shah, B. R., Li, Y., &Li, B*. (2016). Development of Mag-FMBO in clay-reinforced KGM aerogels for arsenite removal. International journal of biological macromolecules, 87, 77-84. .
- Xiong, W., Wang, Y., Zhang, C., Wan, J., Shah, B. R., Pei, Y., ... & Li, B*. (2016). High intensity ultrasound modified ovalbumin: structure, interface and gelation properties. Ultrasonics sonochemistry, 31, 302-309..
- Wang, Y., Li, J., & Li, B*. (2016). Nature-Inspired One-Step Green Procedure for Enhancing the Antibacterial and Antioxidant Behavior of a Chitin Film: Controlled Interfacial Assembly of Tannic Acid onto a Chitin Film. Journal of agricultural and food chemistry, 64(28), 5736-5741..
- Ye, S., Jin, W., Huang, Q., Hu, Y., Li, Y., &Li, B*. (2016). KGM-based magnetic carbon aerogels matrix for the uptake of methylene blue and methyl orange. International journal of biological macromolecules, 92, 1169-1174..
- Shah, B. R., Zhang, C., Li, Y., & Li, B*. (2016). Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles. Food Research International, 89, 399-407..
- Xiong, W., Ren, C., Jin, W., Tian, J., Wang, Y., Shah, B. R., ... & Li, B*. (2016). Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. Food Hydrocolloids, 61, 895-902. 12..
- Xu, W., Li, Z., Jin, W., Li, P., Li, Y., Liang, H., ... & Li, B*. (2016). Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification. Food Research International, 90, 85-90..
