栗子茜，博士

郵箱：ziqianli0828@163.com

辦公室：食工樓123

教育及科研經(jīng)歷：

2019.02-2022.09 丹麥奧胡斯大學(xué),生物與化學(xué)工程專業(yè),哲學(xué)博士

2022.02-2022.05 英國雷丁大學(xué),食品科學(xué)與營養(yǎng)專業(yè)，聯(lián)合培養(yǎng)博士

2016.09-2018.06 中國農(nóng)業(yè)大學(xué)，食品科學(xué)與工程專業(yè)，工學(xué)碩士

2012.09-2016.06 西北農(nóng)林科技大學(xué)，食品科學(xué)與工程專業(yè)，工學(xué)學(xué)士

研究方向：

1、 纖維素降解技術(shù)

2、 纖維素界面改性

3、 纖維素基新型乳化劑制備與研發(fā)

4、 食品膠體遞送系統(tǒng)等

代表性成果：

1. Li, Ziqian, et al. "Stabilization and rheology of concentrated emulsions using the natural emulsifiers quillaja saponins and rhamnolipids." Journal of agricultural and food chemistry 66.15 (2018): 3922-3929.

2. Li, Ziqian, et al. "Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities." Trends in Food Science & Technology 113 (2021): 277-300.

3. Li, Ziqian, et al. "Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions." Food Hydrocolloids (2023): 108014.

4. Ziqian Li, et al. "Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation." International Journal of Biological Macromolecules (2023): 123983.

5. Li, Ziqian, et al. "Nanocellulose Fractionated from TEMPO-Mediated Oxidation of Cellulose as An Energy-free Ingredient for Stabilizing Pickering Emulsion." Biochemical Engineering Journal (2023): 108795.