个人简历

2011.9本科毕业于江南大学食品科学与工程专业，2016年12月博士毕业于江南大学食品科学专业（本科直博）。2017.8-2018.12在南京师范大学金陵女子学院工作，讲师；2019.1-至今在南京师范大学食品与制药工程学院工作，讲师

研究领域

蛋白质结构与功能、食品胶体与界面化学。主要研究领域包括功能性植物蛋白的开发利用、蛋白质的结构修饰、大分子乳化剂在油水两相界面的结构特征及吸附动力学

近期论文

1. Weiwei Li, Yaosong Wang, Jiacheng Li, Ye Jiao, Jie Chen. Synergistic and competitive effects of monoglycerides on the encapsulation and interfacial shear rheological behavior of soy proteins. Food Hydrocolloids 2019, 89: 631-636.
2. Yaosong Wang, Jing Zhao, Changqi Liu, Weiwei Li. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids 2019, 94: 287-293.
3. Weiwei Li, Yaosong Wang, Haibo Zhao, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen. Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces. Food Hydrocolloids 2018, 76: 123-130.
4. Weiwei Li, Yaosong Wang, Haibo Zhao, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen. Improvement of emulsifying properties of soy protein through selective hydrolysis: interfacial shear rheology of adsorption layer. Food Hydrocolloids 2016, 60: 453–460.
5. Haibo Zhao, Yaosong Wang, Weiwei Li, Fang Qin, Jie Chen. Effects of oligosaccharides and soy soluble polysaccharide on the rheological and textural properties of calcium sulfate-induced soy protein gels. Food and Bioprocess Technology 2017, 10: 556-567.
6. Weiwei Li, Haibo Zhao, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen. Modification of soy protein hydrolysates by Maillard reaction: effects of carbohydrate chain length on structural and interfacial properties. Colloids and Surfaces B: Biointerfaces 2016, 138: 70–77.
7. Haibo Zhao, Weiwei Li, Fang Qin, Jie Chen. Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size. International Journal of Food Science and Technology 2016, 51: 731–741.
8. Zhiyong He, Weiwei Li, Fengxian Guo, Weiyao Li, Maomao Zeng, Jie Chen. Foaming characteristics of commercial soy protein isolate as influenced by heat-induced aggregation. International Journal of Food Properties 2015, 18: 1817–1828.