个人简历

个人简历
郭丽，曾获得安徽省高校优秀青年人才称号，担任国家自然科学基金项目同行评审专家，以及FoodHydrocolloids,CarbohydratePolymers,InternationalJournalofBiologicalMacromolecules等SCI收录高水平学术期刊评审专家。生物基材料及绿色造纸国家重点实验室专用变性淀粉及功能性材料方向学术带头人，泰山学者特聘专家团队核心成员，兼任安徽省安徽农产品技术协会理事。2013以访问学者赴美国PurdueUniversity的Whistler碳水化合物中心进行为期一年的有关淀粉改性及其消化营养方面的研究。近五年来，主持国家自然科学基金面上项目2项，省部级项目3项，主要参与国家自然科学基金4项，1项科技部农业科技成果转化资金和1项国家高技术研究发展计划，获得安徽省高校优秀青年人才支持计划，在FoodChemistry,FoodHydrocolloids,CarbohydratePolymers,InternationalJournalofBiologicalMacromolecules等国内外学术期刊发表论文50余篇，其中SCI收录近40余篇，EI收录近10篇。授权发明专利2项，申请专利9项。
近三年科研成果
（一）科研项目
主持国家自然科学基金面上项目“基于支链淀粉buildingblocks构建优质BE突变酶定向修饰淀粉调控机制的研究”，课题编号：31771933
主持国家自然科学基金面上项目“缠结凝聚态对淀粉回生调控机制的研究”，课题编号：31371735
主持山东省重点研发计划（公益性科技攻关类）项目，麦芽内源淀粉酶定向生成淀粉纳米晶产物特异性调控关键技术的研究（编号：2019GSF109035）
主持安徽省高校优秀青年人才支持计划重点项目，基于支链淀粉buildingblocks构建淀粉物理特性及酶解调控机制的研究（编号：gxyqZD2016038）
主持齐鲁工业大学（山东省科学院）国际合作研究专项资金项目“离子/非离子型交联多孔淀粉制备及对生物活性物质吸附性能的研究”QLUTGJUZ014
主持齐鲁工业大学人才引进科研启动基金项目，课题编号：0412048809
参与泰山学者特聘专家团队，编号：ts201712060，项目第一参与人
参与国家自然科学基金项目“小分子挥发性风味成分在淀粉回生过程中控释机理的研究”，课题编号：31271960，项目第一参与人
参与国家万人计划科技创新领军人才团队
（三）申请专利
发明专利：郭丽，周昕，王水林、朱晨晨.一种麦麸水溶性膳食纤维保健酒及其制备方法，实质审查阶段；申请号或专利号：201610045065.7，授权号：CN105482951B授权时间：2018.8.17
发明专利：郭丽，周昕，王水林，朱晨晨.一种交联-酶解复合改性淀粉吸附剂的制备方法与应用，实质审查阶段；申请号或专利号：201610083026.6，授权号：CN105642244B授权时间：2018.12.7
发明专利：郭丽，朱晨晨，王水林.一种纯天然低糖抑菌草莓酱及其制备方法，实质审查阶段；申请号或专利号：201610083783.3
发明专利：郭丽，肖瑀，林艳.一种燕麦黄豆布丁复合凝固剂及制备方法，实质审查阶段；申请号或专利号：201610267405.0
发明专利：郭丽，彭艳，肖瑀，王水林.一种薏米黄豆布丁复合凝固剂及制备方法，实质审查阶段；申请号或专利号：201610267187.0
发明专利：郭丽，周昕，张娟娟，王水林.一种天然芦荟醋酸果冻及其制备方法，实质审查阶段；申请号或专利号：201610107610.0
发明专利：郭丽，崔波.一种耐高温多孔淀粉的绿色制备方法，申请号或专利号：201810259268.5
发明专利：郭丽，崔波，袁超.一种复合酶制备专用变性淀粉的方法，申请号或专利号：201810259268.5
发明专利：郭丽，崔波.一种超高分支变性淀粉颗粒的绿色制备方法，申请号或专利号：201810259268.5
发明专利：郭丽，李慧，崔波.一种大米抗性淀粉的绿色制备方法，申请号或专利号：201910303541.4
发明专利：郭丽，朱玉，崔波.一种新型酶法制备马铃薯主食专用生全粉，申请号或专利号：201910402917.7

研究领域

研究方向
（1）碳水化合物大分子结构与物化性能、营养功能性与其酶作用机理的研究
（2）粮食谷物精深加工及其副产物综合利用
（3）生物基材料结构分析及其功能性
（4）碳水化合物与蛋白质相互作用机理及其功能性研究

近期论文

发表文章
LiGuo,HaitengTao,BoCui,SrinivasJanaswamy.Theeffectsofsequentialenzymemodificationsonstructuralandphysicochemicalpropertiesofsweetpotatostarchgranules.FoodChemistry,2019,277,504-514
LiGuo,YinfengDeng,LuLu,FeixueZou,BoCui.Synergisticeffectsofbranchingenzymeandtransglucosidaseonthemodificationofpotatostarchgranules.InternationalJournalofBiologicalMacromolecules,2019,130,499-507.
HuiLi,JiahaoLi,YuXiao,BoCui,YishanFang,LiGuo*.Invitrodigestibilityofricestarchgranulesmodifiedbyβ-amylase,transglucosidaseandpullulanase.InternationalJournalofBiologicalMacromolecules,2019,136,1228-1236.
HuiLi,BoCui*,SrinivasJanaswamy,LiGuo*.Structuralandfunctionalmodificationsofkudzustarchmodifiedbybranchingenzyme.InternationalJournalofFoodProperties,2019,22,952-966.
LiGuo,HuiLi,LuLu,FeixueZou,HaitengTao,andBoCui.Theroleofsequentialenzymetreatmentsonstructuralandphysicochemicalpropertiesofcassavastarchgranules.Starch/Stärke,2019,71,1-12.
LiGuo,HuiLi,YuZhu,BoCui.Thestructurepropertyandadsorptioncapacityofnewenzyme-treatedpotatoandsweetpotatostarches.InternationalJournalofBiologicalMacromolecules,2019,Inpress.
HuiLi,YifanGui,JiahaoLi,BoCui,YuZhu,LiGuo*.Modificationofricestarchusingacombinationofautoclavingandtripleenzymes:structural,physicochemicalanddigestibilityproperties.InternationalJournalofBiologicalMacromolecules,2019,Inpress.
LiGuo.Invitroamylasehydrolysisofamylopectinsfromcerealstarchesbasedonmolecularsturctureofamylopectins.FoodHydrocolloids,2018,77,238-247.
LiGuo.Sweetpotatostarchmodifiedbybranchingenzyme,β-amylaseandtransglucosidase.FoodHydrocolloids,2018,83,182-189.
LiGuo.Roleofentanglementconcentrationindynamicviscoelasticityandfilm-formingpropertyofcerealstarches,InternationalJournalofBiologicalMacromolecules,2018,108,1357-1363.
LiGuo,BoCui.Therelationshipbetweenentanglementconcentrationandphysicochemicalpropertiesofpotatoandsweetpotatostarchdispersions.InternationalJournalofFoodScienceandTechnology.2018,53,337-346
LiGuo,BoCui.Theroleofchainstructuresonenzymatichydrolysisofpotatoandsweetpotatoamylopectins.Starch,2018,70,1-10.
LiGuo,HuiLi,BoCui.Enzymatichydrolysisofamylopectinsfromlotusrhizomeandkudzustarches.JournalofFoodandNutritionResearch,2018,57,396-407.
LiGuo,YuXiao,ChenchenZhu,ShuilinWang,XianfengDu,BoCui.Invitroenzymatichydrolysisofamylopectinsfromricestarches.InternationalJournalofBiologicalMacromolecules.2017,105,1001-1009
LiGuo.Enzymatichydrolysisoflotusrhizomestarchusingalpha-amylaseandglucoamylase.JournalofFoodandNutritionResearch.2017,56(4),372-380
Guo,L.,Zhang,J.J.,Hu,J.,Du,X.F.Cui,B.Theeffectsofentanglementconcentrationonthehydrodynamicpropertiesofcerealstarches.JournaloftheScienceofFoodandAgriculture,2017;97:2795-2802
Guo,L.,Hu,J.,Zhang,J.J.,Du,X.F.Theroleofentanglementconcentrationonthehydrodynamicpropertiesofpotatoandsweetpotatostarches.InternationalJournalofBiologicalMacromolecules,2016,93,1-8
LiGuo,JianHu,XinZhou,XuelingLiandXianfengDu.Invitrodigestibilityofkudzustarchbyusingα-amylaseandglucoamylase.Starch/Stärke,2016,68,140-150
Guo,L.,Wang,S.L.,Zhu,C.C.,Hu,J.,Zhang,J.J.,Du,X.F.Theimpactsoftheentanglementconcentrationonthehydrodynamicpropertiesofkudzuandlotusrhizomestarchaqueoussolutions.JournalofFoodandNutritionResearch,2016,4,750-759
XianfengDu,XuPan,LiGuo*,YuZhu.ExtractionsandPurificationofNuciferinefromLotusLeaves.AdvanceJournalofFoodScienceandTechnology,2016,10(2):153-159
LiGuo,RuiLiu,XuelingLi,YinSunandXianfengDu.Thephysicalandadsorptionpropertiesofdifferentmodifiedcornstarches.Starch/Stärke,2015,67,237-246
LiGuo,LiXueling,DuXianfeng.EffectsofPentosansIsolatedfromWheatBranonTexturalPropertiesofSomeStarch-BasedFoods.AdvanceJournalofFoodScienceandTechnology,2015,9(11):891-900
LiGuo,JuanjuanZhang,JianHu,XuelingLi,Xianfeng.Du.Susceptibilityofglutinousricestarchtodigestiveenzymes.CarbohydratePolymers,2015,128,154-162
LiGuo,XianfengDu.RetrogradationkineticsandglasstransitiontemperaturesofPuerarialobatastarch,anditsmixtureswithsugarsandsalt,Starch/Stärke,2014,66,887-894
LiGuo,YuZhu,XianfengDu.Compatibilitystudiesonteapolysaccharide/amylose/waterandteapolysaccharide/amylopectin/water,CarbohydratePolymers,2013,92(1),441-447
LiGuo,YuZhu,XianfengDu.Theeffectofmodifiedstarchesontheadsorptionofcigarettemainstreamsmokecomposition,Starch/Stärke,2012,64(7),552-562
LiGuo,QinLiang,XianfengDu.Effectsofmolecularcharacteristicsofteapolysaccharideingreenteaonglasstransitionsofpotatoamylose,amylopectionandtheirmixtures,FoodHydrocolloids,2011,25(3),486-494
LiGuo,QinLiang,XianfengDu.Effectsofmolecularcharacteristicsofonkonjacglucomannanglasstransitionsofpotatoamylose,amylopectionandtheirmixtures,JournaloftheScienceofFoodandAgriculture,2011,91(4),758-766
LiGuo,XianfengDu,JingLan,QinLiang.Studyonmolecularstructuralcharacteristicsofteapolysaccharide,InternationalJournalofBiologicalMacromolecules,2010,47(2),244-249
XuChen,LiGuo,XianfengDu,PeirongChen,YishunJi,HuiliHao,XiaonanXu.Investigationofglycerolconcentrationoncornstarchmorphologiesandgelatinizationbehavioursduringheattreatment.CarbohydratePolymers,2017,17656-64.
XuChen,LiGuo,PeirongChen,YangXu,HuiliHao,XianfengDu.Investigationofthehigh-amylosemaizestarchgelatinizationbehavioursinglycerol-watersystems.JournalofCerealScience,2017,77,135-140.
XuChen,XianfengDu,PeirongChen,LiGuo,YangXu,XiuhongZhou.Morphologiesandgelatinizationbehavioursofhigh-amylosemaizestarchesduringheattreatment.CarbohydratePolymers,2017,157,637–642.
KunYu,YanWang,YangXu,LiGuo,XianfengDu*,Correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage.Czechjournaloffoodsciences,2016,34:79-86.
YanWang,KunYu,YangXu,LiGuo,XianfengDu*,Physicochemicalpropertiesofsoyabeanproteingelpreparedbymicrobialtransglutaminaseinthepresenceofokara,InternationalJournalofFoodScienceandTechnology,2015,50:2402-2410.
XiaoyanZhu,XianfengDu,XuChen,JingweiHu,XiuhongZhou&LiGuo.DeterminingtheeffectsofannealingtimeontheglasstransitiontemperatureofPuerarialobata(Willd.)Ohwistarch.InternationalJournalofFoodScienceandTechnology,2018,53,43-49