| 姓名 | 程李琳 | 性别 | 男 | 出生年月 | 1986.03 |
| 民族 | 汉 | 籍贯 | 河南漯河 | 政治面貌 | 中共党员 |
| 部门 | 食品科学与工程 | 职称 | 讲师 | 职务 | 无 |
| 办公地址 | 文化路校区13号楼 | 办公电话 | chenglilin@henau.edu.cn | ||
| 教授课程 | 食品工程原理、食品专业英语 | ||||
| 研究方向 | 淀粉及淀粉基复合物的性质、结构与功能 | ||||
| 教育经历 |
2011.09-2020.06 江南大学 食品科学与工程 博士 2007.09-2011.06 石河子大学 食品质量与安全 学士 2015.07-2017.07 Purdue University 联合培养博士 |
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| 工作经历 | 2021.02-至今：河南农业大学js6666金沙登录入口-欢迎您 教师 | ||||
| 科研项目 | 河南农业大学青年英才项目，主持 | ||||
| 论文论著 |
1. Cheng L., Feng T., Zhang B., Zhu X., Hamaker B.R., Zhang H.*, & Campanella O.H.* (2018). A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water. Carbohydrate Polymers, 196: 56-65. 2. Cheng L., Zhu X., Hamaker B.R., Zhang H.*, & Campanella O.H.* (2019). Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation. Carbohydrate Polymers, 216: 157-166. 3. Gong, B., Cheng, L., Gilbert, R. G.*, & Li, C.* (2019). Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch. Food Hydrocolloids, 96, 634-643. 4. Zhu, L., Cheng, L., Zhang, H.*, et al. (2019). Research on migration path and structuring role of water in rice grain during soaking. Food Hydrocolloids, 92, 41-50. 5. Qi, X., Cheng, L., Li, X., Zhang, D., Wu, G., Zhang, H.*, & Wang, Y. n. (2019). Effect of cooking methods on solubility and nutrition quality of brown rice powder. Food Chemistry, 274, 444-451. 6. Zhu, L., Wu, G., Cheng, L., Zhang, H.*, et al. (2019). Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity. Food Chemistry, 289, 616-624. 7. Zhang, H., Zhang, H.*, Cheng, L., et al. (2015). Influence of deep-frying using various commercial oils on acrylamide formation in French fries. Food Additives & Contaminants: Part A, 32(7), 1083-1088. 8. Yang, L., Zhang, H.*, Cheng, L., et al. (2014). Effect of extrusion on the hydrophilic antioxidant capacity of four whole grains. Journal of Food and Nutrition Research, 2(2), 80-87. 9. 赵兰涛, 程李琳, 张晖*, 等 (2013). 不同谷物对小鼠肠道菌群的影响. 粮食与食品工业, 20(05), 51-55. 10. 赵兰涛, 程李琳, 张晖*, 等 (2014). 全谷物体外对肠道菌群影响的研究. 粮食与食品工业, 21(01), 24-33. 11. 杨凌霄, 程李琳, 张晖*, 等 (2014). 不同挤压温度对糙米体外抗氧化活性的影响. 食品工业科技, 35(08), 135-138+141 |
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| 成果奖励 | |||||
| 学术交流经历 |
Carbohydrate Polymers、Starch、《轻工学报》等杂志审稿人； 2016.7 美国马里兰 由NIST举办的Summer School |
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| 荣誉称号 | 河南农业大学本科毕业论文（设计）“优秀指导教师 | ||||
