黎金鑫

个人简介

姓名：黎金鑫科研团队：粮油科学与技术团队

黎金鑫，博士，渤海大学讲师，硕士生导师。主要从事粮谷类多酚鉴定及功能活性评价、谷物副产物综合利用及功能性食品开发等方面的工作，现主持渤海大学一般培育项目、博士启动项目和企业横向3项，参与国家自然科学基金面上项目、教改立项、科技特派行动专项计划、国家现代农业产业技术体系辽宁创新团队建设项目等。以第一作者在Food Chemistry，Food Research International，Food &Function，Food Bioscience等国内外学术期刊上发表论文9篇。

教育背景

1. 2019.09-2024.01：江南大学，食品科学与工程，博士

2. 2015.09-2018.06：北京工商大学，食品科学与工程，硕士

3. 2011.09-2015.06：渤海大学，食品质量与安全，学士

工作经历

2024.03-至今，渤海大学食品学院，讲师

学术论文

1. Li, J. X., Zhang, H., Zhu, L., Wu, G. C., & Zhang, H. (2023). Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyls scavenging capacity of fiber-bound polyphenols from quinoa. Food & Function, 14, 10581-10590.

2. Li, J. X., Zhang, H., Liu, W., Yang, X. J., Zhu, L., Wu, G. C., & Zhang, H. (2023). Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota. Food Chemistry, 434, 137409.

3. Li, J. X., Zhang, H., Yang, X. J., Zhu, L., Wu, G. C., Qi, X. G., & Zhang, H. (2022). Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions. Food Research International, 156, 111142.

4. Li, J. X., Zhang, H., Yang, X. J., Zhu, L., Wu, G. C., & Zhang, H. (2023). The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries. Food Bioscience, 53, 102685.

5. Li, J. X., Zhang, H., Yang, X. J., Zhu, L., Wu, G. C., Qi, X. G., Zhang, H., Wang, Y. J. & Chen, X. Y. (2023). Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 5070-5076.

6. Li, J. X., Zhu, Y. P., Yadav, M. P., & Li, J. L. (2019). Eﬀect of various hydrocolloids on the physical and fermentation properties of dough. Food Chemistry, 271, 165-173.

7. Li, J. X., Yadav, M. P., & Li, J. L. (2019). Effect of different hydrocolloids on gluten proteins, starch and dough microstructure. Journal of Cereal Science, 87, 85-90.

研究生培养

每年招收硕士研究生1-2名。