个人简历

1. 受教育情况：
1995.09-1999.07: 云南农业大学食品科学部 本科
2000.04-2005.03: 日本国立鹿儿岛大学农学研究科 硕士，博士
2. 工作经历：
1999.09-1999.12: 云南农业大学食品科学部 助教
2005.04-2006.03: 日本国立鹿儿岛大学农学部 研究助手
2006.04-2006.09: 日本京都PharmaFoods International Co., Ltd公司 研究组长2006.10 至今 : 云南大学化学科学与工程学院 教授

近期论文

[20] Yang, L., Zhao, H., Fan, S., Zhao, G., Ran, X., and Li, C. P.* Electrochemical detection of cholesterol based on competitive host–guest recognition using a β-cyclodextrin/poly(N-acetylaniline)/ graphene-modified electrode. RSC Adv., 2015, 5, 64146-64155.
[19] Ran, X., Yang, L., Zhao, G., Ye, H., Zhang, Y., Fan, S., Xie, X.,* Zhao, H.,* and Li, C. P.* Simultaneous determination of two flavonoids based on disulfide linked β-cyclodextrin dimer and Pd cluster functionalized graphene-modified electrode. RSC Adv., 2015, 5, 60775-60785 .
[18] Yang, L., Zhao, H., Fan, S., Deng, S., Lv, Q., Lin, J., and Li, C. P.* Label-free electrochemical immunosensor based on gold-silicon carbide nanocomposites for sensitive detection of human chorionic gonadotrophin. Biosens. Bioelectron., 2014, 57, 199-206.
[17] Yang, L., Zhao, H., Fan, S., Li, B. and Li, C. P.* A highly sensitive electrochemical sensor for simultaneous determination of hydroquinone and bisphenol A based on the ultrafine Pd nanoparticle@TiO2 functionalized SiC. Anal. Chim. Acta, 2014, 852, 28–36.
[16] Li, C. P.,*He, Z., Wang, X., Yang, L., Yin, C., Zhang, N., Lin, J., and Zhao, H.* Selenization of ovalbumin by dry-heating in the presence of selenite: effect on protein structure and antioxidant activity. Food Chem., 2014, 148, 209-217.
[15] Yin, C., Yang, L., Zhao, H., and Li, C. P.* Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate. Food Res. Int., 2014, 64, 855-863.
[14] Li, C. P.,* Fan, S., Yin, C., Zhang, N., Du, S., and Zhao, H. Carboxylic silica nanosheets-platinum nanoparticles modified glass carbon electrode for pesticides detection. Anal. Methods, 2014, 6, 1914-1921.
[13] Zhao, J., Zhao, H., Wang, X., Huang, R., Enomoto, H., He, Z., and Li, C. P.* Characteristics and enhanced antioxidant activity of egg white protein selenized by dry-heating in the presence of selenite. J. Agric. Food Chem., 2013, 61, 3131-3139.
[12] Huang, R., Li, C. P.*, Chen, D., Zhao, G., Cheng, W., Zhang, Y., and Zhao, H.* Preparation of phosphorylated starch by dry-heating in the presence of pyrophosphate and its calcium-phosphate solubilizing ability. J. Food Sci. & Technol., 2013, 50, 561-566.
[11] Li, C. P.,* Peng, J. L., Zhu, G. H., and Li, C. Micellar calcium phosphate-cross-linkage in donkey casein micelles. Milchwissenschaft, 2010, 65, 274-276.
[10] Li, C. P.,* Peng, J. L., Dong, B. S., Zhao, H., and Ou, L. C. Formation of micelles and micellar calcium phosphate-cross-linkage in artificial buffalo caseinmicelles. Milchwissenschaft, 2010, 65, 432-434.
[9] Li, C. P.,* Chen, D., Peng, J., Enomoto, H., Hayashi, Y., Li, C., Ou, L., and Aoki, T. Improvement of functional properties of whey soy protein by phosphorylation by dry-heating in the presence of pyrophosphate. LWT-Food Sci. & Technol., 2010, 43, 919-925.
[8] Li, C. P.,* Enomoto, H., Hayashi, Y., Zhao, H., and Aoki, T. Recent advances in phosphorylation of food protein: A review. LWT-Food Sci. & Technol., 2010, 43, 1295-1300.
[7] Li, C. P.,*Peng, J. L., Ke, H. F., Chen, D. Y., Zhu, G. H., Ou, L. C., and Miao, Y. W. Micellar calcium phosphate-cross-linkage in buffalo casein micelles. Milchwissenschat, 2010, 65, 41-43.
[6] Li , C. P.,* Hayashi, Y., Enomoto, H, Hu , F., Sawano, Y., Tanokura, M. and Aoki, T. Phosphorylation of proteins by dry-heating in the presence of pyrophosphate and some characteristics of introduced phosphate groups. Food Chem., 2009, 114, 1036-1041.
[5] Li, C. P., Akasaki, E., Zhao, Y. and Aoki, T. Micellar calcium phosphate-cross-linkage in yak casein micelles. Milchwissenschaft, 2006, 61, 288-292.
[4] Li, C. P., Hayashi, Y., Shinohara, H., Ibrahim, H. R., Sugimoto, Y., Kurawaki, J., Matsudomi, N., and Aoki, T. Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties. J. Agric. Food Chem., 2005, 53, 4962-4967.
[3] Li, C. P., Enomoto, H., Ohki, S., Ohtomo, H., and Aoki, T. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry-heating. J. Dairy Sci., 2005, 88, 4137-4145.
[2] Li, C. P., Ibrahim H. R., Sugimoto, Y., Hatta, H., and Aoki, T. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate. J. Agric. Food Chem., 2004, 52, 5752-5758.
[1] Li, C. P., Salvador, A. S., Ibrahim H. R., Sugimoto, Y., and Aoki, T. Phosphorylation of egg white proteins by dry-heating in the presence of phosphate. J. Agric. Food Chem., 2003, 51, 6808-6815.
[1] 《Science Today》 编委
[2] 云南省预防医学会第二届食品安全分会 委员
[3] 云南省奶业协会 常务理事
[4] 云南省食品安全标准专家委员会 专家