梁莉
性别：女
籍贯：山东
系别：香料香精工程系
职称：讲师
学历学位：博士研究生
Email：gcfll@126.com
教育经历：
2010.09—2014.07，中国农业大学，食品科学与工程，学士学位
2014.09—2020.07，中国农业大学，农产品加工及贮藏工程，博士学位
2018.11—2019.12，伦斯勒理工学院（Rensselaer Polytechnic Institute），化学生物学，联合培养博士生
工作经历：
2020.08—2023.08 澳门新莆京7906not官网，博士后
2023.09—至今 澳门新莆京7906not官网 澳门新莆京7906not官网，讲师
天然产物功能及应用
国家自然科学基金青年科学基金项目：姜辣素干预IL-27信号通路促进脂肪细胞产热的作用机制研究（32202217），2023.01-2025.12，主持，在研。
[1] Liang Li, Duan Wen, Zhang Jingcheng, et al. Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. Food Chemistry, 2022, 383: 132455.（ESI热点论文，高被引论文）
[2] Liang Li, Zhou Chenchen, Zhang Jingcheng, et al. Characteristics of Umami Peptides Identified from Porcine Bone Soup and Molecular Docking to the Taste Receptor T1R1/T1R3. Food Chemistry, 2022, 387: 132870.（ESI热点论文，高被引论文）
[3] Zhang Jincheng #, Liang Li #, Zhang Lili, et al. ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup. Food Chemistry, 2023, 136480.
[4] Liang Li, Zhang Fuming, Li Quanhong, et al. Characterization of squash polysaccharide and the anti-diabetic effect on type 2 diabetic rat revealed by urine metabolomics analysis. Food Science and Human Wellness, 2023, Accepted.
[5] Liang Li, Chen Lin, Liu Guimei, et al. Optimization of germination and ultrasonic-assisted extraction for the enhancement of γ-aminobutyric acid in pumpkin seed. Food Science & Nutrition, 2022, 10 (6): 2101-2110.
[6] Liang Li, Zhou Chenchen, Zhang Yuyu, et al. Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup. Foods, 2021, 10(12): 2968.
[7] Liang Li, Liu Guimei, Zhang Fuming, et al. Digestibility of squash polysaccharide under simulated salivary, gastric and intestinal conditions and its impact on short-chain fatty acid production in type-2 diabetic rats. Carbohydrate Polymers, 2020, 235:115904.
[8] Liang Li, Liu Guimei, Yu Guoyong, et al. Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin. Food Chemistry, 2019, 277: 744-752.
专利：
[1] 梁莉, 张玉玉; 一种多糖SPS-F2、多糖SPS-F3及其制备方法和应用, 2021-05-08, 中国, ZL202110140011.
[2] 宋弋, 梁莉, 马涛; 一种豇豆半干制品的复水及泡制方法, 2020-09-11, 中国, ZL201611019250.5
[3] 张玉玉, 孙宝国, 梁莉, 张津诚; 一种鲜味肽、包含其的组合物和用途, 2022-05-17, 中国, ZL202210408389.8
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