个人简介：

李芳，女，博士，于2007so太阳集团从事教学科研工作，参与国家自然科学基金2项，参与区域创新引导专项1项，主要从事植物蛋白的分离纯化及传质研究，使用数学模型探究传质机制，同时耦合超声波技术，解析声学效应对传质过程的影响机理。在“Separation and Purification Technology”、“Current Research in Food Science”、“Journal of Cereal Science”、“中国食品学报”等期刊发表学术论文，参编著作1部。

代表性论文：

1. Boxiao Wu, Qing Hu, Jiabo Hao, Churan Li, Changwei Cao, Bin Lu, Dong Pei，Huan Kan, Yun Liu*, Fang Li*. Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties. Current Research in Food Science, 2025, 11: 101249.

2. Fang Li, Sivakumar Manickam, Guangjie Xie, Xiaoxuan Ma, Dandan Li, Tong Li, Yongbin Han*, Yang Tao*. Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics. Separation and Purification Technology, 2025, 353: 128375.

3. Fang Li, Yingquan Zhang, Boli Guo, Yimin Wei, Clyde Don*, Weichun Pan*, Bo Zhang*. The mesoscopic structure in wheat flour dough development. Journal of Cereal Science, 2020, 95: 103087.

4. Fang Li, Yingquan Zhang, Ming Li, Clyde Don, Bo Zhang*, Boli Guo, Yimin Wei. The impact of extrusion parameters on the glutenin macopolymer content of flour-water dough. Journal of Cereal Science, 2019, 90: 102849.

5. Fang Li, Yue Wu, Dandan Li, Yongbin Han, Yang Tao*. Future Proteins: Chapter 12: Novel extraction, purification, and processing technologies for plant proteins. 2023.

电子邮箱：lifang@swfu.edu.cn