个人简历

1988年至1995年4月，就读于江南大学（原无锡轻工大学）食品科学与工程专业，获工学硕士学位；\r
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1997年至2001年，就读于中国农业大学食品学院食品科学专业，获工学博士学位。\r
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2004年8月- 2005年7月，在美国Clemson University，博士后研究。\r
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1995年4月-至今，任教于中国农业大学食品科学与营养工程学院

研究领域

"""""1. 生物活性肽的分离制备与构效关系研究，主要内容包括：活性肽的分离鉴定、酶法制备技术、功能性评价、构效关系等；\r
2. 蛋白质、多肽的代谢和分子营养学研究；\r
3. 天然产物中生物活性成分（抗氧化、抗菌、降血脂和提高免疫力等）的分离提取技术、功能性评价以及药食同源功能性食品和饮料的开发；\r
4. 微生物预测技术和食品货架期预测技术"

近期论文

1. Wang, B., Wang, C., Huo, YJ., Li, B.*. 2016. The absorbates of positively charged peptides from casein show high inhibition ability of LDL oxidation in vitro: identification of intact absorbed peptides. Journal of Functional Foods, 20, 380-393.\r
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2. Wang, C., Wang, B., Li, B.*. 2016. Bioavailability of peptides from casein hydrolysate in vitro:Amino acid compositions of peptides affect the antioxidant efficacy and resistance to intestinal peptidases. Food Research International, 81, 188–196.\r
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3. Wang, B., Xie, NN., Li, B.*. 2016. Charge Properties of Peptides Derived from Casein Affect Their Bioavailability and Cytoprotection Against H2O2-induced Oxidative Stress. Journal of Dairy Science, 99:2468–2479.\r
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4. Wang, C., Li, B.,*, Wang, B., Xie, NN. 2015. Degradation and antioxidant activities of peptides and zinc-peptide complexes during in vitro gastrointestinal digestion. Food Chemistry, 173, 733–740. IF, 3.901.\r
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5. Xie, NN., Wang, B., Jiang, LP., Liu, CC., Li, B.*. 2015. Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption. Food Research International, 76, 518–526. IF, 3.440\r
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6. Wang, B., Xiao, LE., Li, B.*. 2015. Evaluation of accelerated test factors through the development of predictive models in vacuum-packaged compressed biscuits. Food Analytical Methods, 8:1618–1628. IF, 1.932\r
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7. Wang, C., Wang, C., Li, B.*, Li, HX. 2014. Zn(II) chelating with peptides from sesame protein hydrolysates: Identification of the bonding sites of complexes. Food Chemistry, 165, 594–602. IF, 3.867.\r
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8. Jiang, LP., Wang, B., Li, B.*, Wang, C., Luo, YK. 2014. Preparation and identification of peptides and their zinc complexes with antimicrobial activities from silver carp (Hypophthalmichthys molitrix) protein hydrolysates. Food Research International, 64, 91–98. IF, 3.535\r
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9. Xie, NN., Liu SS., Wang, C., Li, B.*. 2014. Stability of casein antioxidant peptide fractions during in vitro digestion/Caco-2 cell model: characteristics of the resistant peptides. European Food Research and Technology, 239(4), 577-586. IF, 1.818\r
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10. Ao, J., Li, B.*. 2013. Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability. Food Research International, 52, 334–341, IF, 3.378\r
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11. Xie, NN., Wang, C., Ao J., Li, B.*. 2013. Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal digest. Food Research International, 51, 114–122. IF, 3.378\r
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12. Li, YW., Li, B.*. 2013. Characterization of structure-antioxidant activity relationship of peptides in free radical systems using QSAR models: key sequence positions and their amino acid properties. Journal of Theoretical Biology, 318, 29–43. IF, 2.496\r
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13. Wang, C., Li, B.*. 2012. Separation and identification of Zinc-chelating peptides from Sesame protein hydrolysate using IMAC-Zn2+ and LC-MS/MS. Food Chemistry, 134：1231-1238. IF, 4.268\r
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14. Xie, NN., Zhou, T., Li, B.*. 2012. Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains. Food Research International, 45 , 394–401. ( 影响因子3.549)\r
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15. Chen, M., Li, B.*. 2012. The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion. Innovative Food Science and Emerging Technologies, 16, 341–348. IF, 3.307\r
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16. Ao, J., Li, B.* 2012. Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen. Food Science and Technology International, 18, 425-434. IF, 1.090.\r
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17. Li, Y.W., Li, B.*, He, J.G, Qian, P. 2011. Structure-activity relationship study of antioxidative peptides by QSAR modeling: the amino acid next to C-terminus affects the activity. Journal of peptide science, 17(6), 454-462. IF, 1.836\r
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18. Li, Y.W., Li, B.*, He, J.G, Qian, P. 2011.Quantitative structure-activity relationship study of antioxidant peptides by using different sets of amino acids descriptors. Journal of Molecular Structure, 998, 53-61.IF, 1.573\r
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19. Chen, G., Luo, Y.C., Ji, B.P.*, Li，B.*, Su, W., Xiao, Z.L., Zhang, G.Z. 2011. Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched diet. J Food Sci Technol-Mysore, 48(6), 692-698. IF,0.386\r
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20. Li, Y.W, Li, B.*. 2011. Quantitative structure-activity relationship study of radical scavenging peptides based on ORAC method by using different sets of amino acids descriptors. Advanced Materials Research, 365, 169-172. （此文也被EI收录）