威廉希尔willhill亚洲公司官方网站

- 姓名：李兴江
- 职务：发酵技术国家工程研究中心副主任
- 职称：教授、博导
- 所属系：食品科学与工程系
- 邮箱：lixingjiang@hfut.edu.cn
- 办公地点：食品大楼812室

个人简介
研究领域
科研项目
学术成果
荣誉奖项

(1)基本情况：

李兴江，1978-，男，中共党员，博士，教授，博士生导师，自2004年毕业留校于willhill官方网站工作至今，主要围绕发酵食品微生物代谢调控共性技术开展研究，主持国家与地方财政纵向项目合计经费2500万，其中国家级项目9项（含国家基金2项、国家重点研发子课题1项、国家星火计划等）、省重大专项4项、地方揭榜挂帅3项，发表SCI通讯论文50余篇（其中TOP论文25篇），第一发明人授权专利10件（其中3件专利转让350万），牵头省科技进步二等奖2项（分别排名第1、第2）。

发酵技术国家工程研究中心副主任（2012-至今），安徽省即食发酵制品工程研究中心主任（2022-至今），安徽省高端领军人才特聘教授（2023-至今），安徽省科技厅“生物与育种领域”咨询与评审专家委员会主任（2023-至今），安徽省科技厅“发酵食品领域”指南与会评专家组组长（2022-至今），国家自然基金（青年、面上、优青）函评专家、国家重点研发计划函评及会评专家。

(2)学习经历：

1997年09月---2001年07月：安徽师范大学化学学院应用化学专业大学本科(指导老师：汪乐余)

2001年09月---2004年06月：威廉希尔亚洲公司食品学院食品发酵工程方向硕士(指导老师：潘丽军)

2005年09月---2009年07月：威廉希尔亚洲公司食品学院食品发酵工程方向博士(指导老师：姜绍通)

2015年01月---2016年02月：澳大利亚科廷大学化工系食品化工方向(博士后)访学(合作导师：吴宏伟)

(3)工作经历：

2004年06月---至今：威廉希尔亚洲公司廉希尔助教-讲师-副教授-教授（全职）；

2010年01月---至今：发酵技术国家工程研究中心副主任；

2016年05月---2017年12月：国家科技部农村中心计划与监督处项目管理专员（借调）；

主要围绕发酵食品微生物代谢调控共性技术开展研究：
（1）发酵乙醇（食用酒精、燃料酒精、白酒）代谢与菌群调控研究；
（2）发酵有机酸（L-乳酸、苹果酸、丁二酸）代谢调控；
（3）发酵豆制品（腐乳、酱汁、豆瓣酱）代谢调控研究；
（4）生物质资源耦联微生物蛋白综合利用；

主持国家与地方财政纵向项目合计经费2500万，其中国家级项目9项（含国家基金2项、国家重点研发子课题1项、国家星火计划等）、省重大专项4项、地方揭榜挂帅3项。

发表论文（*通讯作者）
[01] Hao Zhou, Shanshan Xu, Boyang Xu, Chao Jiang, Eryong Zhao, Qinxiang Xu, Jiong Hong, Xingjiang Li*. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation. Food Research International. 2024, 175: 113730. DOI: 10.1016/j.foodres.2023.113730.
[02] Boyang Xu, Wangwei Zhang, Eryong Zhao, Jiong Hong, Xiangsong Chen, Zhaojun Wei, Xingjiang Li*. Unveiling malic acid biorefinery: Comprehensive insights into feedstocks, microbial strains, and metabolic pathways. Bioresource Technology. 2024, 394: 130265. DOI: 10.1016/j.biortech.2023.130265.
[03] Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Naihong Ding, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Xingjiang Li*. Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose,and microbiome analysis across different origins. Bioresources and Bioprocessing. 2024, 11(1): 11. DOI: 10.1186/s40643-024-00728-w.
[04] Kuan Gao, Shudong He*, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, Yi Zhang*. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation. Food Chemistry. 2024, 434: 137429. DOI: 10.1016/j.foodchem.2023.137429.
[05] Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Tianfei Zheng, Xingjiang Li*. Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves. Applied Microbiology and Biotechnology. 2024, 108(1): 243. DOI:10.1007/s00253-024-13043-3.
[06] Haiqing Wang, Dongfeng Guo, Mingzhu Zhang, Guanglong Wu, Yaqi Shi, Jinglong Zhou, Naihong Ding, Xiangsong Chen, Xingjiang Li*. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins. Applied Microbiology and Biotechnology. 2024, 108(1): 236. DOI: 10.1007/s00253-024-13032-6.
[07] Lihong Jiang, Xingjiang Li, Shuo Wang, Du Pan, Xuefeng Wu, Fengxu Guo, Dongdong Mu, Fuhuai Jia, Min Zhang*. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics. Heliyon. 2024, 10(5): e27061. DOI: 10.1016/j.heliyon.2024.e27061.
[08] Kehui Zhang, Ziyun Jiang, Xingjiang Li, Dongmei Wang, Jiong Hong*. Enhancing simultaneous saccharification and co-fermentation of corncob by Kluyveromyces marxianus through overexpression of putative transcription regulator. Bioresource Technology. 2024, 399: 130627. DOI: 10.1016/j.biortech.2024.130627.
[09] Xia Li, Linlin Li, Yewen Xiao, Feng Xiao, Lanhua Li, Xiangying Chen, Xingjiang Li, Hualin Wang*. Active colorimetric bilayer polycaprolactone-eucalyptus oil@silk fibroin-bayberry anthocyanins (PCL-EO@SF-BAs) membrane with directional water transport (DWT) for food packaging. Journal of Colloid and Interface Science. 2023, 651: 356-367. DOI:10.1016/j.jcis.2023.07.181.
[10] Hao Zhou, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li*. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods. 2023, 12(7): 1419. DOI: 10.3390/foods12071419.
[11] Yaqian Ai, Xingjiang Li, Xuefeng Wu, Manuel Montalbán-López, Zhi Zheng, Dongdong Mu*. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023, 164: 110191. DOI: 1016/j.enzmictec.2022.110191.
[12] Zuoyong Zhang, Luji Zhang, Shudong He*, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen, Hanju Sun*. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International. 2023, 39(8): 4873-4908. https://doi.org/10.1080/87559129.2021.2024223
[13] Boyang Xu, Shanshan Xu, Jing Cai, Wei Sun, Dongdong Mu, Xuefeng Wu, Xingjiang Li*. Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis. LWT - Food Science and Technology. 2022, 160 (113214).
[14] Shanshan Xu, Mingzhu Zhang, Boyang Xu, Lanhua Liu, Wei Sun, Dongdong Mu, Xuefeng Wu, Xingjiang Li*. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Research International. 2022, 156 (111162).
[15] Jing Cai，Yueting Han，Wei Wu，Xuefeng Wu，Dongdong Mu，Shaotong Jiang，Xingjiang Li*. Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste. Fermentation. 2022, 8(5): 196. DOI: 10.3390/fermentation8050196.
[16] Wu Wei, Wang Zhuochen, Xu Boyang, Cai Jing, Cheng Jianghua, Mu Dongdong, Wu Xuefeng, Li Xingjiang*. Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu. Molecules. 2022, 27(15):4933. DOI:10.3390/molecules27154933.
[17] Jiangwen Liu, Yijun Wang, Lei Sun, Dongfeng Guo, Xuefeng Wu, Dongdong Mu, Xingjiang Li*. Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice. Gels. 2022, 8(8), 461. DOI: https://doi.org/10.3390/gels8080461.
[18] Meng Zhang, Xingjiang Li, Dongdong Mu, Jing Cai, Min Zhang, Yong Liu, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Cofermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum[J]. Journal of Food Processing and Preservation, 2022, DOI: 10.1111/jfpp.16605.
[19] MaTiange, Li Xingjiang, Montalban-Lopez Manue, Wu Xuefeng, Zheng Zhi*, Mu Dongdong*. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. GELS. 2022, 8(10): 674. DOI:10.3390/gels8100674.
[20] Wang Zijun, Xu Jingjing, Ji Fuyun, Luo Shuizhong, Li Xingjiang, Mu Dongdong, Jiang Shaotong, Zheng Zhi*. Fabrication and characterization of soy beta-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. FOOD CHEMISTRY. 2022, 395(133562):1-13. DOI:10.1016/j.foodchem.2022.133562
[21] Du Chenxin, Xu Jingjing, Luo Shuizhong, Li Xingjiang, Mu Dongdong, Jiang Shaotong, Zheng Zhi*. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. LWT - Food Science and Technology. 2022, 161 (113346).
[22] Guo Siyan, Zhao Yanyan, Luo Shuizhong, Mu Dongdong, Li Xingjiang, Zhong Xiyang, Jiang Shaotong, Zheng Zhi*. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the Science of Food and Agriculture. 2022, 102(12): 5121-5131. DOI: 10.1002/jsfa.11862.
[23] Zhang Tingting, Wang Hualin*, Qi Dongxiu, Xia Li, Li Linlin, Li Xingjiang, Jiang Shaotong. Multifunctional colorimetric cellulose acetate membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins and chamomile essential oil. Carbohydrate Polymers. 2022, 278(118914): 1-12. DOI:10.1016/j.carbpol.2021.118914.
[24] Zhang Zuoyong, Zhang Luji, He Shudong*, Li Xingjiang, Jin Risheng, Liu Qian, Chen Shuguang, Sun Hanju*. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International. 2022,(2024223):1-37. DOI:10.1080/87559129.2021.2024223.
[25] Xinyu Yuan, Zhuochen Wang, Lanhua Liu, Dongdong Mu, Junfeng Wu, Xingjiang Li, Xuefeng Wu*. Changes of Physicochemical Properties in Black Garlic during Fermentation. Fermentation-Basel. 2022, 8(11): 653. DOI: 10.3390/fermentation8110653.
[26] 张明珠, 吴学凤, 穆冬冬, 许博阳, 孙伟, 蒋俊树, 闫晓明, 郑志, 姜绍通, 李兴江*. 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析. 食品科学. 2021, 42(18):111-118. DOI: 10.7506/spkx1002-6630-20200916-207.
[27] Xingjiang Li, Ying He, Wei Yang, Dongdong Mu, Min Zhang, Yilong Dai, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Comparative analysis of the microbial community and nutritional quality of sufu. Food Science and Nutrition. 2021, 9: 4117-4126. (doi.org/10.1002/fsn3.2372)
[28] 吴学凤, 陈明鑫, 孙聪聪, 穆冬冬, 陈小举, 田宝东, 蒋俊树, 姜绍通, 李兴江*. 安卡红曲霉As 3.4811液态发酵制备膳食纤维的特性研究. 中国酿造, 2021, 40(03): 39-43. doi:10.11882/j.issn.0254-5071.2021.03.008
[29] 陈卓, 吴学凤, 穆冬冬, 何莹, 张明珠, 蔡静, 侯志刚, 郑志, 梁进, 张钰萌, 李兴江*. 红腐乳后酵期风味物质与细菌菌群分析.食品科学, 2021,42(06): 118-125. Doi:10.7506/spkx1002-6630-20191203-043.
[30] 张明珠, 吴学凤, 穆冬冬, 蔡静, 徐相辉, 许博阳, 孙伟, 梁进, 郑志, 李兴江*. 不同香型白酒的风味物质及抗氧化作用分析. 食品工业科技, 2021, 42(11): 218-225. (Doi: 10.13386/j.issn1002-0306.2020070042)
[31] Ying He, Dongdong Mu, Wei Yang, Suwei Jiang, Zhe Bao, Xuefeng Wu, Min Zhang, Jing Cai, Zhi Zheng, Xingjiang Li*. Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages. ASC Food Science & Technology. 2021, 1: 680-688. Doi: 10.1021/acsfoodscitech.1c00022.
[32] Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Zheng*. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of Food Science. 2021, 86: 2410-2420. Doi:10.1111/1750-3841.15735.
[33] Dongdong Mu*, Ying Zhou, Xuefeng Wu, Manuel Montalban-Lopez, Lei Wang, Xingjiang Li*, Zhi Zheng*. Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan. ASC Food Science & Technology. 2021, 1: 249-259. Doi: 10.1021/acsfoodscitech.0c00044.
[34] Shudong He, Jinlong Zhao, Yi Zhang, Yuchen Zhu, Xingjiang Li, Xiaodong Cao, Yongkang Ye, Jing Li, Hanju Sun*. Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean (Phaseolus vulgaris L.) Lectin and Its Mechanism. Journal of Agricultural and Food Chemistry. 2021, 69:1379-1390. (DOI: 10.1021/acs.jafc.0c06524)
[35] Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong*, Zhi Zheng*. Gel properties of transglutaminase-induced soy protein isolate–polyphenol complex: influence of epigallocatechin-3-gallate. Journal of the Science of Food and Agriculture. 2021, 101(9): 3870-3879.
[36] Mingzhu Zhang , Xuefeng Wu, Dongdong Mu, Boyang Xu, Xianghui Xu, Qiang Chang, Xingjiang Li*. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. Journal of the Science of Food and Agriculture. 2021, 101(15): 6300-6310. (DOI: 10.1002/jsfa.11299)
[37] Tan Mengna, Xu Jingjing, Gao Hailing, Yu Zhenyu, Liang Jin, Mu Dongdong, Li Xingjiang, Zhong Xiyang, Luo Shuizhong, Zhao Yanyan, Jiang Shaotong, Zheng Zhi*. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates. Journal of Food Engineering. 2021,306(110622): 1-9. DOI: 10.1016/j.jfoodeng.2021.110622.
[38] Yang Yufei, He Shudong*, Zhang Yi, Li Xingjiang, Liu Haiyan, Li Qiming, Cao Xiaodong, Ye Yongkang, Sun Hanju. Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality. Food Chemistry. 2021, 357(129748): 1-10. Doi:10.1016/j.foodchem.2021.129748.
[39] Hu Zheng, Wang Hualin*, Li Linlin, Wang Qian, Jiang Suwei, Chen Minmin, Li Xingjiang, Jiang Shaotong. pH-responsive antibacterial film based polyvinyl alcohol/poly (acrylic acid) incorporated with aminoethyl-phloretin and application to pork preservation. Food Research International. 2021, 147(110532): 1-13.
[40] Ji Fuyun, Xu Jingjing, Ouyang Yuanyuan, Mu Dongdong, Li Xingjiang, Luo Shuizhong, Shen Yizhong, Zheng Zhi*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology. 2021, 149(111862): Doi:10.1016/j.lwt.2021.111862.
[41] Tiange Ma, Xingjiang Li, Xuefeng Wu, Suwei Jiang, Zhi Zheng*, Dongdong Mu*. Expression of Bacillus amyloliquefaciens γ-Glutamyltransferase in Lactococcus lactis and Immobilization on Magnetic Nanoparticles. ASC Food Science & Technology. 2021, 1(5): 778–787. DOI: 10.1021/acsfoodscitech.1c00061.
[42] Kang Shaolei, Wang Hualin*, Xia Li, Chen Minmin, Li Linlin, Cheng Junfeng, Li Xingjiang, Jiang Shaotong. Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring. Carbohydrate Polymers. 2020, 229(115402):1-10. (DOI: 10.1016/j.carbpol.2019.115402)
[43] Congcong Sun, Xuefeng Wu*, Xiaoju Chen, Xingjiang Li*, Zhi Zheng, Suwei Jiang. Production and characterization of okara dietary fiber produced by fermentation with Monascus anka. Food Chemistry. 2020, 316(126243):1-6. (doi.org/10.1016/j.foodchem.2020.126243).
[44] Mu Dongdong, Li Haowen, Li Xingjiang, Zhu Jing, Qiao Mingqiang, Wu Xuefeng, Luo Shuizhong, Yang Peizhou, Zhao Yanyan, Liu Fengru, Jiang Shaotong, Zheng Zhi*. Enhancing laccase-induced soybean protein isolates gel properties by microwave pretreatment. Journal of Food Processing and Preservation. 2020, 44(4): 1-8. (DOI: 10.1111/jfpp.14386).
[45] Xingyu Zhao, Minmin Chen, Hualin Wang*, Li Xia, Min Guo, Suwei Jiang, Qian Wang, Xingjiang Li*, Xuefei Yang. Synergistic antibacterial activity of streptomycin sulfate loaded PEG-MoS2/rGO nanoflakes assisted with near-infrared. Materials Science & Engineering C-Materials for Biological Applications. (DOI: 10.1016/ j.msec.2020.111221). 2020, 116(111221): 1-11.
[46] Minmin Chen, Linlin Li, Li Xia, Feng Zhang, Suwei Jiang, Hailiang Hu, Xingjiang Li, and Hualin Wang. Temperature Responsive Shape-Memory Scaffolds with Circumferentially Aligned Nanofibers for Guiding Smooth Muscle Cell Behavior. Macromolecular Bioscience. 2020,10(2): 1-11. (DOI: 10.1002/mabi.201900312)
[47] Mingzhu Zhang, Xuefeng Wu, Dongdong Mu, Wei Yang, Suwei Jiang, Wei Sun, Yizhong Shen, Jing Cai, Zhi Zheng, Shaotong Jiang Xingjiang Li*. Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud. Letters in Applied Microbiology. 2020,71(6):667-678. (DOI: 10.1111/lam.13380)
[48] Min Guo, Hualin Wang*, Qian Wang, Minmin Chen, Linlin Li, Xingjiang Li, Shaotong Jiang. Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation. Food Hydrocolloids. 2020, 101(105468):1-11. (DOI: 10.1016/j.foodhyd.2019.105468)
[49] Linlin Li, Hualin Wang*, Minmin Chen, Suwei Jiang, Junfeng Chen, Xingjiang Li, Mingzhu Zhang, Shaotong Jiang. Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation. Food Hydrocolloids. 2020, 101(105577): 1-12. (DOI: 10.1016/j.foodhyd.2019.105577).
[50] Zhao Yan-Yan*, Cao Feng-Hong, Li Xing-Jiang, Mu Dong-Dong, Zhong Xi-Yang, Jiang Shao-Tong, Zheng Zhi, Luo Shui-Zhong*. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology. 2020, 55(2): 785-794. (DOI:10.1111/ijfs.14348)
[51] 孙聪聪, 李兴江, 穆冬冬, 陈小举, 刘淑芸, 张旻, 潘丽军, 姜绍通, 郑志, 陈明鑫, 吴学凤*. 安卡红曲霉液态发酵豆渣、麦麸、梨渣制备可溶性膳食纤维. 食品与机械. 2020, 36(02): 205-210.（DOI:10.13652/j.issn.1003-5788.2020.02.038）
[52] 廉梦云, 郑志, 李兴江, 吴学凤, 姜绍通, 李传运. 豆渣一锅法均相制备羧甲基纤维素的研究. 中国粮油学报. 2020, 35(04): 121-126.
[53] 何莹，陈卓，吴学凤，梁进，周希，郑志，穆冬冬，鲍哲，杨勇，李兴江*. 采石矶茶干营养组成与挥发性风味物质分析. 食品工业科技. 2020,41(10)： 1-6.
[54] 常强，吴再节*，孙伟，李兴江，刘翠兰，蒋超，韦孝宇. 浓香强化大曲酿造技术研究. 酿酒科技. 2020,12: 44-48.
[55] 杨薇，王巧云，邓永东，吴学凤，王华林，郑志，李兴江*. 产酒精热带假丝酵母突变株的五、六碳糖共代谢分析. 食品工业科技. 2019, 425(9): 140-146.
[56] 姜绍通, 李兴江*. 苹果酸生物炼制研究进展. 食品科学技术学报. 2019, 37(2): 1-9.
[57] Qing Liu, Xingjiang Li, Congcong Sun, Qiaoyun Wang, Hongli Yao, Wei Yang, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar. 3 Biotech. 2019, 9(128): 1-10.
[58] Wang Pengfei, Wang Hualin*, Zhao Xingyu, Li Linlin, Chen Minmin, Cheng Junfeng, Liu Jingrong, Li Xingjiang. Antibacterial activity and cytotoxicity of novel silkworm-like nisin@PEGylated MoS2. Colloids and Surfaces B: Biointerfaces. 2019, 183: 1-8. (DOI: 10.1016/j.colsurfb.2019.110491)
[59] Liu Jingrong, Wang Hualin*, Guo Min, Li Linlin, Chen Minmin, Jiang Suwei, Li Xingjiang, Jiang Shaotong. Extract from Lycium ruthenicum Murr. Incorporating kappa-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring. Food Hydrocolloids. 2019, 94:1-10. (DOI: 10.1016/j.foodhyd.2019.03.008)
[60] Ma Tiange, Lu Jiaojiao, Zhu Jing, Li Xingjiang, Gu Hongwei, Montalban-Lopez Manuel, Wu Xuefeng, Luo Shuizhong, Zhao Yanyan, Jiang Shaotong, Zheng Zhi*, Mu Dongdong*. The Secretion of Streptomyces monbaraensis Transglutaminase from Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles. Frontiers in Microbiology. 2019, 10(1675):1-13. (DOI: 10.3389/fmicb.2019.01675)
[61] Dongdong Mu, Haowen Li, Qi Chen, Jing Zhu, Xuefeng Wu, Shuizhong Luo, Yanyan Zhao, Lei Wang, Shaotong Jiang, Xingjiang Li* and Zhi Zheng*. Secretion of Bacillus amyloliquefaciens -glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of L-theanine. Journal of Agricultural and Food Chemistry. 2019, 67(51):14129-14136. (DOI: 10.1021/acs.jafc.9b06140)
[62] Chen Minmin, Li Linlin, Xia Li, Zhang Feng, Jiang Suwei, Hu Hailiang, Li Xingjiang, Wang Hualin*. Temperature Responsive Shape-Memory Scaffolds with Circumferentially Aligned Nanofibers for Guiding Smooth Muscle Cell Behavior. Macromolecular Bioscience. 2019, 20(1900312): 1-12. DOI: 10.1002/mabi.201900312.
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[64] Peng Wang, Hualin Wang*, Jingrong Liu, Pengfei Wang, Suwei Jiang, Xingjiang Li, Shaotong Jiang. Montmorillonite@chitosan-poly (ethylene oxide) nanofibrous membrane enhancing poly (vinyl alcohol-co-ethylene) composite film. Carbohydrate Polymers. 2018, 181: 885-892. (DOI: 10.1016/j.carbpol.2017.11.063)
[65] Xingjiang Li, Yongdong Deng, Xuefeng Wu, Ying Yang, Lili Cao, Hongli Yao, Dongdong Mu, Hualin Wang, Zhi Zheng, Shaotong Jiang*. Effects of the liquid vapor oxygen transfer coefficient (k(L)alpha) on ethanol production from cassava residue and analysis of the fermentation kinetics. Energy Science & Engineering. 2018, 6(2): 83-92. (DOI: 10.1002/ese3.186)
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[90] Hualin Wang*, Huan Liu, Chengjiang Chu, Yi She, Suwei Jiang, Linfeng Zhai, Shaotong Jiang and Xingjiang Li. Diffusion and Antibacterial Properties of Nisin-Loaded Chitosan/Poly (L-Lactic Acid) Towards Development of Active Food Packaging Film. Food and Bioprocess Technology. 2015, 8(8): 1657-1667. (DOI: 10.1007/s11947-015-1522-z)
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[92] 陈小举, 吴学凤, 姜绍通, 李兴江*. 响应面法优化半纤维素酶提取梨渣中可溶性膳食纤维工艺. 食品科学. 2015, 36(6): 18-23. (DOI: 10.7506/spkx1002-6630-201506004)
[93] 刘亚, 杨英, 孙婷, 汪海涛, 张旻, 潘丽军, 姜绍通, 李兴江*. 米根霉发酵产L-苹果酸的工艺优化. 食品科学. 2015, 36(11): 100-109. (DOI: 10.7506/spkx1002-6630-201511020)
[94] 孙婷, 杨英, 王华林, 汪海涛, 刘亚, 张旻, 李顺, 潘丽军, 姜绍通, 李兴江*. 利用玉米芯水解液产苹果酸的戴尔根霉突变菌株选育及代谢分析. 食品科学. 2015, 36(11): 90-97. (DOI: 10.7506/spkx1002-6630-201515018)
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[96] Yue Wu, Lijun Pan *, Shuo Li, Shaotong Jiang, Xingjiang Li*. Production of malate from xylose with Aspergillus parasiticus. Journal of Pure and Applied Microbiology, 2014, 8(2):1645-1656.
[97] Xingjiang Li, Ya Liu, Ying Yang*, Hua Zhang, Hualin Wang, Yue Wu, Min Zhang, Ting Sun, Jieshun Cheng, Xuefeng Wu, Lijun Pan, Shaotong Jiang, and Hongwei Wu. High Levels of Malic Acid Production by the Bioconversion of Corn Straw Hydrolyte Using an Isolated Rhizopus Delemar Strain. Biotechnology and Bioprocess Engineering. 2014, 19(3) : 478-492. (DOI: 10.1007/s12257-014-0047-z)
[98] 李硕, 潘丽军*, 吴悦, 李兴江, 杨英, 郭娜, 张轶, 刘亚, 姜绍通. 戴尔根霉发酵麸皮酶解液制备富马酸的研究. 菌物学报. 2014, 33(3): 719-730. (DOI: 10.13346/j.mycosystema.120195)
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围绕酒精发酵及豆制品发酵牵头获得安徽省科技进步奖2项（分别排名第1和第2）

职务：	发酵技术国家工程研究中心副主任	职称：	教授、博导
所属系：	食品科学与工程系	邮箱：	lixingjiang@hfut.edu.cn
办公地点：	食品大楼812室	学术成果	<br>发表论文（通讯作者） <br>[01] Hao Zhou, Shanshan Xu, Boyang Xu, Chao Jiang, Eryong Zhao, Qinxiang Xu, Jiong Hong, Xingjiang Li. Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation. Food Research International. 2024, 175: 113730. DOI: 10.1016/j.foodres.2023.113730. <br>[02] Boyang Xu, Wangwei Zhang, Eryong Zhao, Jiong Hong, Xiangsong Chen, Zhaojun Wei, Xingjiang Li. Unveiling malic acid biorefinery: Comprehensive insights into feedstocks, microbial strains, and metabolic pathways. Bioresource Technology. 2024, 394: 130265. DOI: 10.1016/j.biortech.2023.130265. <br>[03] Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Naihong Ding, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Xingjiang Li. Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose,and microbiome analysis across different origins. Bioresources and Bioprocessing. 2024, 11(1): 11. DOI: 10.1186/s40643-024-00728-w. <br>[04] Kuan Gao, Shudong He, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, Yi Zhang. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation. Food Chemistry. 2024, 434: 137429. DOI: 10.1016/j.foodchem.2023.137429. <br>[05] Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Tianfei Zheng, Xingjiang Li. Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves. Applied Microbiology and Biotechnology. 2024, 108(1): 243. DOI:10.1007/s00253-024-13043-3. <br>[06] Haiqing Wang, Dongfeng Guo, Mingzhu Zhang, Guanglong Wu, Yaqi Shi, Jinglong Zhou, Naihong Ding, Xiangsong Chen, Xingjiang Li. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins. Applied Microbiology and Biotechnology. 2024, 108(1): 236. DOI: 10.1007/s00253-024-13032-6. <br>[07] Lihong Jiang, Xingjiang Li, Shuo Wang, Du Pan, Xuefeng Wu, Fengxu Guo, Dongdong Mu, Fuhuai Jia, Min Zhang. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics. Heliyon. 2024, 10(5): e27061. DOI: 10.1016/j.heliyon.2024.e27061. <br>[08] Kehui Zhang, Ziyun Jiang, Xingjiang Li, Dongmei Wang, Jiong Hong. Enhancing simultaneous saccharification and co-fermentation of corncob by Kluyveromyces marxianus through overexpression of putative transcription regulator. Bioresource Technology. 2024, 399: 130627. DOI: 10.1016/j.biortech.2024.130627. <br>[09] Xia Li, Linlin Li, Yewen Xiao, Feng Xiao, Lanhua Li, Xiangying Chen, Xingjiang Li, Hualin Wang. Active colorimetric bilayer polycaprolactone-eucalyptus oil@silk fibroin-bayberry anthocyanins (PCL-EO@SF-BAs) membrane with directional water transport (DWT) for food packaging. Journal of Colloid and Interface Science. 2023, 651: 356-367. DOI:10.1016/j.jcis.2023.07.181. <br>[10] Hao Zhou, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li. Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods. 2023, 12(7): 1419. DOI: 10.3390/foods12071419. <br>[11] Yaqian Ai, Xingjiang Li, Xuefeng Wu, Manuel Montalbán-López, Zhi Zheng, Dongdong Mu. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023, 164: 110191. DOI: 1016/j.enzmictec.2022.110191. <br>[12] Zuoyong Zhang, Luji Zhang, Shudong He, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen, Hanju Sun. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. 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研究领域	<br>主要围绕发酵食品微生物代谢调控共性技术开展研究： <br>（1）发酵乙醇（食用酒精、燃料酒精、白酒）代谢与菌群调控研究； <br>（2）发酵有机酸（L-乳酸、苹果酸、丁二酸）代谢调控； <br>（3）发酵豆制品（腐乳、酱汁、豆瓣酱）代谢调控研究； <br>（4）生物质资源耦联微生物蛋白综合利用；	科研项目	<br>主持国家与地方财政纵向项目合计经费2500万，其中国家级项目9项（含国家基金2项、国家重点研发子课题1项、国家星火计划等）、省重大专项4项、地方揭榜挂帅3项。
荣誉奖项	<br>围绕酒精发酵及豆制品发酵牵头获得安徽省科技进步奖2项（分别排名第1和第2）