代表性科研项目：

[1]国家自然科学基金项目，外源蛋白及其消化水解物多尺度结构调控淀粉消化特性的作用机制研究（32272314），2023-2026

[2]国家自然科学基金项目，淀粉与多酚类物质相互作用及其复合物形成及稳定机制研究（21676122），2017-2020

[3]国家自然科学基金项目，淀粉与离子型多糖的干热反应机理研究（30901000），2009-2012

[4]江苏省自然科学基金项目，微乳结构与包埋、控释机理相关性研究（BK2012556），2012-2014

[5]教育部中加合作项目，敏感性功能因子的纳米载体技术（教外司美[2012]），2012-2014

[6]上海市引进技术的吸收与创新年度计划项目，用于卷烟保润的中草药提取物缓控释技术研究及产业化，（07GU-016），2007-2009

[7]江苏省大型科学仪器设备共享服务平台分析测试技术及方法研究课题，食品油脂氧化的仪器检测方法（BZ201401），2014-2016

[8]乳业生物技术国家重点实验室课题，牛奶中抗生素残留的快速检测技术研究（SKLDB2012-004），2010-2014

[9]863计划：高生物利用度蛋白制备关键技术研究与开发课题（2013AA100203），2013-2017

[10]现代食品生物工程技术专题“基于改善疏水性植物蛋白功能特性的蛋白质-多糖接枝耦联和酶法修饰技术研究”(2006AA10Z327)，2006-2009

[11]企业横向项目，发酵饼干及其配料生产关键技术研究，2019-2021

[12]企业横向项目，运动营养产品的开发及关键技术研究，2020-2021

[13]企业横向项目，健康烘焙食品开发，2021-2022

[14]企业横向项目，低GI食品的研究和开发，2022-2024

[15]企业横向项目，糕团产品抗老化关键技术研发，2023-2024

1、Yue Li, Charles F. Shoemaker, Jianguo Ma, Kim Jin Moon and Fang Zhong. Structure-viscosity relationships for starches from different ricevarieties during heating. Food Chemistry, 2008, 106, 1105-1112.

2、Yue Li, Shoemaker, Xueran Shen, Jianguo Ma, AM Ibáñez-Carranza and Fang Zhong. The isolation of rice starch with food grade proteases combined with other treatments. Food Science and Technology International, 2008, 14 (3), 215-224.

3、Yue Li, Charles F. Shoemaker, Jianguo Ma, Xueran Shen and Fang Zhong. Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films. Food Chemistry, 2008, 109(3), 616-623.

4、Yue Li, Zhong Fang, MA Jianguo, GU Xiaohong. Spectra analysis on rice starches fromdifferent varieties during pasting. Acta Polymerica Sinica, 2008, 7, 720-725.

5、Yue Li, Fang Lu, Jianguo Ma, Charles F. Shoemaker, Fang Zhong, Functional properties of the Maillard reaction products of rice protein with sugar, Food Chemistry, 2009，117，69-74.

6、Yue Li, Charles F. Shoemaker, Jianguo Ma, Changrong Luo and Fang Zhong. Effects of Alcalase/Protease N treatments on rice starch isolation and their effects on its properties. Food Chemistry, 2009, 114(3), 821-828.

7、Yue Li, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma, Fang Zhong. The effect of alkalization on the bioactive and flavour related components in commercial cocoa powder, Journal of Food Composition and Analysis, 2012, 25, 17-23.

8、Yue Li, Fang Zhong, Wei Ji, Wallace Yokoyama, Charles F. Shoemaker. Functional properties of Maillard reaction products of rice protein hydrolysates withmono-, oligo- and polysaccharides. Food Hydrocolloids, 2013, 30:53-63.

9、Yue Li,Lianzhong Ai,Wallace Yokoyama,Charles F. Shoemaker,Dong Wei,Jianguo Ma, andFang Zhong. Properties of Chitosan-Microencapsulated Orange Oil Prepared by Spray-Drying and Its Stability to Detergents. Journal of Agricultural and Food Chemistry. 2013, 61, 3311−3319.

10、Yue Li, Huien Zhang, Charles F. Shoemaker, Zhiting Xu, Song Zhu, Fang Zhong. Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydrate Polymers, 92 (2013) 1647–1652

11、Huan Liu, Rong Liang, John Antoniou, Fei Liu, Charles F. Shoemaker, Yue Li*, Fang Zhong*. The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch. Food Chemistry 159 (2014) 222–229.

12、Yue Li, Michael Driver, Eric Decker, Lili He. Lipid and lipid oxidation analysis using surface enhanced Raman spectroscopy (SERS) coupled with silver dendrites. Food Research International 58 (2014) 1–6.

13、Yue Li, Song Zhu, Yun Feng, Feifei Xu, Jianguo Ma, and Fang Zhong. Influence of Alkalization Treatment on the Color Quality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder. Food Science and Biotechnology. 2014, 23: 59-63.

14、Yue Li, Michael Driver, Thunnalin Winuprasith, Jinkai Zheng, David Julian McClements, Lili He. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. Analyst, 2014, 139, 5075-5078.

15、Jing Qi, Wallace Yokoyama, Kingsley George Masamba, Hamid Majeed,Fang Zhong* and Yue Li*. Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications. RSC Adv., 2015, 5, 79915-79923.

16、Yue Li, Wallace Yokoyama, Jia Wu, Jianguo Ma and Fang Zhong*.Properties of edible films based on pullulan–chitosan blended film-forming solutions at different pH. RSC Adv., 2015, 5, 105844-105850.

17、Yue Li, Wallace Yokoyama, Shengnan Xu, Song Zhu, Jianguo Ma and Fang Zhong*. Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice. Journal of Functional Foods, 2017, 30, 134–141.

18、Yue Li, Guangqin Ding, Wallace Yokoyama, Fang Zhong*. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science, 2018, 79, 106-112.

19、Cuihong Yang, Fang Zhong, H. Douglas Goffc, Yue Li*. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food Chemistry, 2019, 280, 51–58

20、Song Zhu, Chaodong Du, Tian Yu, Xin Cong, Yuanfa Liu, Shangwei Chen, Yue Li*. Antioxidant Activity of Selenium-Enriched Peptides from the Protein Hydrolysate ofCardamine violifolia.Journal of Food Science, 2019, 84 (12), 3504-3511

21、Bo Liu, Fang Zhong, Wallace Yokoyama, Dejian Huang, Song Zhu, Yue Li*. Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch,Carbohydrate Polymers, 2020, 24, 116667.

22、Song Zhu, Shan Wang, Shangwei Chen, Yongmei Xia, Yue Li*.Lipase-catalyzed highly regioselective synthesis of acylated chlorogenic acid.Food Bioscience, 2020, 37, 100706.

23、Song Zhu, Shang-Wei Chen, Yue Li*. Simultaneous analysis of thirteen phytohormones in fruits and vegetables by SPE-HPLC–DAD. Food science and biotechnology, 2020, 29(11), 1587–1595.

24、Junge Shang, Fang Zhong, Song Zhu, Jiaoling Wang, Dejian Huang, Yue Li*. Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees. Arabian Journal of Chemistry, 2020,13, 8051–8059.

25、Meihui Yu, Bo Liu, Fang Zhong, Qian Wan, Song Zhu, Dejian Huang, Yue Li*. Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion.Food Hydrocolloids, 2021, 114, 106544.

26、Junge Shang, Fang Zhong, Song Zhu, Dejian Huang, Yue Li*. Formation, structural characteristics and physiochemical properties of beeswax oleogel prepared with tea polyphenols loaded gelator. Food & Function, 2021, 12, 1662–1671.

27、Song Zhu, Bo Liu, Fang Wang, Dejian Huang, Fang Zhong, Yue Li*. Characterization and in vitro digestion properties of cassava starch and epigallocatechin-3-gallate (EGCG) blend, LWT - Food Science and Technology 137 (2021) 110398.

28、Liu, B., Zhong, F., Yokoyama, W., Huang, D., Zhu, S., & Li, Y*. (2020). Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch. Carbohydrate polymers, 247, 116667.

1、2008年“大米蛋白和淀粉的改性技术研究及产品应用开发”中国粮油学会科学技术奖二等奖

2、2011年“食品生物工程关键技术开发与产业化应用——食品功能性添加物的纳米包埋技术”中国食品工业协会科学技术奖一等奖

3、2014年“长效脂溶性功能因子纳米载体绿色制备关键技术”中国商业联合会科学技术奖一等奖

4、2015年“高性能淀粉基材料多尺度结构设计与应用”江苏省科学技术奖三等奖

1、李玥，钟芳，查尔斯·修麦克，麻建国，魏慧贤，夏书芹. 2011.一种干热变性大米淀粉的制备方法.中国专利，ZL200810022303.

2、李玥，钟芳，吴佳，殷晓美，张晓鸣，夏书芹.2012.一种以淀粉与多糖复合改性产物作为基质的可食用涂层及其制备方法.中国专利，ZL201010298274.5

3、钟芳，李玥，陆钫，纪葳. 2012.一种蛋白质-糖接枝耦联技术改善大米蛋白功能性质的方法.中国专利，ZL200810244118.3

4、钟芳，李玥；魏冬，张晓鸣，夏书芹. 2012.一种具有长效性的香精微胶囊及其制备方法.中国专利，ZL201010296651.1

5、李玥，钟芳，张超.一种淀粉经预处理制备高吸油率多孔淀粉的方法. 2013.12.11.中国专利，ZL201210000803.8

6、李玥钟芳刘欢徐菲菲王庆卫.2014.9.24.一种采用酸热处理制备抗性淀粉的方法.中国专利, ZL201210518620.5

7、李玥，钟芳，徐菲菲，王芳，一种以B型淀粉作为载体包载客体分子的方法、产物及应用，ZL201510115625.7,授权日：2017.3.15

8、李玥，钟芳，刘薇，朱松，一种基于拉曼光谱快速检测食用油脂氧化进程的方法，ZL201610879659.8，授权日：2019.4.5

9、李玥，钟芳，刘薇，朱松，一种基于表面增强拉曼光谱检测油脂痕量氧化的方法，ZL201610880303.6，授权日：2019.1.22

10、李玥，钟芳，丁广芹，梁蓉，陈茂深，徐菲菲，一种速冻汤圆专用糯米粉的改性方法及其产品与应用，ZL201611120323.X，授权日：2020.5.12

11、李玥，钟芳，刘薇，一种双酶酶促水解辛烯基琥珀酸酐改性淀粉酯的制备方法，ZL201810220585.6,授权日：2021.4.7

12、李玥、钟芳、杨翠红、陈茂深、徐菲菲,一种抗消化玉米淀粉-乳清分离蛋白复合物的制备方法及其产品，ZL201810510379.9

食品物性学（本科）

食品感官评定（本科）

食品质构与流变（本科）

食品物性学研究方法（研究生）