个人简介
李彬彬，1993年出生，讲师
电子邮箱：bbli4869@163.com
教育经历
2019.11-2024.012 芬兰赫尔辛基大学 博士 食品科学
2016.09-2019.06 四川农业大学 工学硕士 农产品加工及贮藏工程
2012.09-2016.06 四川农业大学 工学学士 食品质量与安全
工作经历
2025.03-今，四川农业大学，食品学院，讲师
主要研究方向
1.研究方向主要集中于宰后肉品质调控
2.木质化胸肌病的病理机制及防控措施
3.肉及肉制品中脂肪和蛋白质氧化
科研项目（近五年）
1.肉鸡木胸肌病：潜在的机制及母体营养环境措施，芬兰科学院，主要参与人
2.低CO2排放牛肉贮藏期间品质的变化，芬兰自然资源研究院，主要完成人
3.木质化胸肌病的营养调控措施，芬兰赫尔辛基大学未来基金，项目获得人
学术成果
1.Binbin Li,Niina Kalmu, Xinyue Dong, Yuemei Zhang, Eero Puolanne, and Per Ertbjerg. (2024).Relationship between wooden breast severity in broiler chicken, antioxidant enzyme activity and markers of energy metabolism.Poultry Science, 103, 103877. (中科院一区Top, IF 3.8)
2.Binbin Li,Jere Lindén, Eero Puolanne, and Per Ertbjerg. (2023). Effects of wooden breast syndrome in broiler chicken on sarcoplasmic, myofibrillar, and connective tissue proteins and their association with muscle fiber area.Foods, 12, 3360. (中科院二区, IF 4.7)
3.Binbin Li, Xinyue Dong, Eero Puolanne, and Per Ertbjerg. (2022). Effect of wooden breast degree on lipid and protein oxidation and citrate synthase activity of chickenpectoralis majormuscle.LWT-Food Science and Technology, 154, 112884. (中科院一区Top, IF 6.0)
4.Binbin Li,Ye Xu, Jing Li, Shuhui Niu, et al. (2019). Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening.Meat Science, 147, 144-154. (中科院一区Top, IF 5.7)
5.李彬彬,徐晔,牛淑慧,张楠,等.食品中生物胺含量及生物胺氧化酶的研究进展.食品科学, 2019, 40(1): 341-347. (EI收录)
6.李彬彬，宋桂森，全鑫杰，蒲艳，等.屎肠球菌Ef2的安全性评估及其产生物胺氧化酶培养和诱导条件的优化.食品与发酵工业, 2019, 45(9): 41-48. (CSCD-C)
7.刘雨萱,李彬彬,黄晓红,兰沁洁,等.二胺氧化酶对川味香肠品质及生物胺含量的影响.食品与发酵工业, 2022, 48(6):134-140. (共一, CSCD-C)
8.Yaqin Wang,Binbin Li, Ching Jian, Mohammed Gagaoua, Mario Estévez, Eero Puolanne, and Per Ertbjerg. (2025). Oxidative stress-induced changes in wooden breast and mitigation strategies: A review.Comprehensive Reviews in Food Science and Food Safety, 24, e70148. (中科院一区Top, IF 12)
9.Xiaocui Han,Binbin Li, Eero Puolanne and Marina Heinonen. (2023). Hybrid sausages using pork and cricket flour: texture and oxidative storage stability.Foods, 12, 1262. (中科院二区, IF 4.7)
10.Yilun Wang,Binbin Li,Yuxuan Liu, Xiaohong Huang, et al. (2021). Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing.LWT- Food Science and Technology, 139, 110566. (中科院一区Top, IF 6.0)
11.Yuxuan Liu, Yifang Yang,Binbin Li, Qinjie Lan, et al. (2022). Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages.LWT-Food Science and Technology, 161, 113344. (中科院一区Top, IF 6.0)
12.张楠,杨勇,李彬彬,徐晔,李仁杰,张姗.四川自然发酵香肠中组胺降解菌的筛选鉴定及初步应用.食品与发酵工业, 2018, 44(1): 72-79. (CSCD-C)
13.杨敏,杨勇,李彬彬,张楠,等.燕麦麸脂肪模拟物应用于发酵香肠的工艺优化及其对发酵香肠品 质的影响.食品与发酵工业, 2017, 43(05): 129-137. (CSCD-C)
14.杨敏,杨勇,吴世涛,李彬彬,等.利用燕麦麸脂肪模拟物制作的发酵香肠对大鼠血脂水平及血清 抗氧化性能的影响.食品科学, 2018, 39(5): 239-246. (EI收录)
会议摘要
1.Binbin Li,Eero Puolanne, Per Ertbjerg. Wooden breast severity of chickenpectoralis majormuscle: Effects on protein oxidation and denaturation. 5th Food Structure and Functionality Symposium, September 18-21 2022, Cork, Ireland.
2.Binbin Li, Niina Kalmu, Xinyue Dong, Jere Lindén, Eero Puolanne, and Per Ertbjerg. Changes of glycolytic potential, citrate synthase and anti-oxidant enzymes in normal and wooden breastpectoralis majormuscle. Proceedings of the 69th International Congress of Meat Science and Technology, August 20-25, 2023 Padova, Italy.
获奖情况
1.国家留学基金，国家留学基金委，2019.05
2.研究生二等奖学金，四川农业大学，2018.09
3.优秀研究生干部, 四川农业大学食品学院，2018.09
