个人简历

个人简历
教育经历：
2008年毕业于山东科技大学化工学院，获学士学位
2017年毕业于澳大利亚昆士兰大学农业与食品学院，获博士学位
工作经历：
2017年12月—至今北京工商大学食品学院讲师
主讲课程
本科生：《生物化学（国际班）》、《食品科学原理（国际班）》
获得的授权专利（限5项）：
1、李洪岩，王静，孙宝国，张慧娟，温洋洋，魏本喜.一种用籼米作为制做低GI值粽子和寿司的原材料的处理方法.申请号：201810114250.6
2、李洪岩，王静，孙宝国，温洋洋.一种加酶挤压液化生产非发酵型大米饮料的方法.申请号：201810455407.1
3、李洪岩，王静，孙宝国，温洋洋.一种基于摩擦指数的大米粘度的评价方法.申请号：201810489310.2
4、金征宇，李洪岩，焦爱权，徐学明，谢正军，赵建伟，周星，王金鹏，杨哪，田耀旗.一种用挤压加工的不加酶或加酶的大米原料酿造黄酒的方法.ZL201110384050.0
5、金征宇，李洪岩，焦爱权，徐学明，谢正军，赵建伟，周星，王金鹏，杨哪，田耀旗.一种用挤压加工的不加酶或加酶的白酒原料固态发酵酿造白酒的方法.ZL201110384067.6

近期论文

1.LiHongyan,LeiNingyu,YanShu,YangJingyuan,WenYangyang,WangJing*,SunBaoguo.Theimportanceofamylopectinmolecularsizeindeterminingtheviscoelasticityofricestarchgels.CarbohydratePolymers2019,212,112-118.
2.LiHongyan,YangJingyuan,GaoMuyao,WangJing*,SunBaoguo.Washingricebeforecookinghasnolargeeffectonthetextureofcookedrice.FoodChemistry2019,271,388-392.
3.LiHongyan,LeiNingyu,YanShu,GaoMuyao,YangJingyuan,WangJing*,SunBaoguo.Molecularcausesfortheeffectofcookingmethodsonricestickiness:Amechanismexplanationfromtheviewofstarchleaching.InternationalJournalofBiologicalMacromolecules2019,128,49-53.
4.LiHongyan*,YuLu,YuWenwen,LiHaiteng,GilbertRobert**.Autoclavedrice:Thetexturalpropertyanditsrelationtostarchleachingandthemolecularstructureofleachedstarch.FoodChemistry2019,283,199-205.
5.LiHongyan,WenYangyang,WangJing*,SunBaoguo.Relationsbetweenchain-lengthdistribution,molecularsize,andamylosecontentofricestarches.InternationalJournalofBiologicalMacromolecules2018,120,2017-2025.
6.LiHongyan,GilbertRobert*.Starchmolecularstructure:Thebasisforanimprovedunderstandingofcookedricetexture.CarbohydratePolymers2018,195,9-17.
7.LiHongyan#*,WenYangyang#,WangJing*,SunBaoguo.Themolecularstructuresofleachedstarchduringricecookingarecontrolledbythermodynamiceffects,ratherthankineticeffects.FoodHydrocolloids2017,73,295-299.
8.LiHongyan,FitzgeraldMellissa,PrakashSangeeta,NicholsonTimothy,GilbertRobert*.Themolecularstructuralfeaturescontrollingstickinessincookedrice,amajorpalatabilitydeterminant.ScientificReports2017,7,43713.
9.LiHongyan,FitzgeraldMellissa,PrakashSangeeta,NicholsonTimothy,GilbertRobert*.Instrumentalmeasurementofcookedricetexturebydynamicrheologicaltestinganditsrelationtothefinestructureofricestarch.CarbohydratePolymers2016,146,253-263.
10.LiHongyan,FitzgeraldMellissa,PrakashSangeeta,NicholsonTimothy,GilbertRobert*.Theimportanceofamyloseandamylopectinfinestructurefortexturalpropertiesofcookedricegrains.FoodChemistry2016,196,702-711.