李振興

教學情況

食品包裝學，教授對象：食品科學與工程專業本科生

食品工廠設計，教授對象：食品科學與工程專業本科生

科學研究

近年來主持完成多項國家以及省部級課題：目前主持國家自然科學基金3項，國際合作項目1項，參與多項國家863計劃、十一五科技支撐計劃等國家級科研項目。

主要學術論文

近年來發表SCI 30餘篇；以第一完成人獲授權國家發明專利2項，代表性學術成果：

1. Yuan Fangzhou, Lv Liangtao, Li Zhenxing*, Mi Nasha, Chen Hairong and Lin Hong, 2017, Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chemistry, 219:215-222.

2. Hao Zina, Dong Hao, Li Zhenxing* and Li Hong, 2016, Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product. International Journal of Food Science & Technology, 51(10): 2185-2192.

3.Song Yongna, Li Zhenxing*, Lin Hong, Du Shuyuan, Hao Zina, Lin Haixin and Zhu Zhen, 2015, Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin. Food chemistry, 175:374-380.

4．Lin Haixin, Li Zhenxing*, Lin Hong, Song Yongna, Lv Liangtao and Hao Zina, 2015, Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum). Food chemistry, 188:248-255.

5. Li Zhenxing*, Lu Zongchao, Khan Muhammad Naseem, Lin Hong, and Zhang Limin, 2014, Protein carbonylation during electron beam irradiation may be responsible for changes in IgE binding to turbot parvalbumin. Food and Chemical Toxicology, 69:32-37.

6. Huang Rongfang, Li Zhenxing*, Lin Honng and Khan Muhammad Naseem,2014. Determination of microheterogeneous substitution in shrimp tropomyosin and its effect on IgE-binding capacity. European Food Research and Technology, 239(6): 941-949.

7. Li Zhenxing, Zhang Yiqun, Lin Hong, Samee Haider, Jiang Jie, 2010, Quantitative analysis of shrimp allergen in food matricesusing a protein chip based on sandwich immunoassay, Eur Food Res Technol, 2010(231)：47-54.

8. Chen Yu, Lin Hong, Li Zhenxing*, 2010, Study on Effects of Phenolic compounds on Immunoactivity of Shrimp Allergen Extracts, 2010CMBB, 4:353-358 .

9. Wang Bangping, Li Zhenxing*, Ravi, Lin Hong, 2010, PCR-based detection of traces of potentially allergenic soybean (Glycine max) in food matrices, 2010CMBB,1: 214-218.

10. Li Zhenxing, Linhong, Caolimin and Khalid Jamil, 2007.4, Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins. Journal of the Science of Food and Agriculture, 87(6), 951-956.

11. Li Zhenxing, Linhong, Caolimin and Khalid Jamil, 2007.3, The influence of gamma irradiation on the allergenicity of shrimp (Penaeus vannamei) Journal of Food Engineering, 79:945–949.

12. Li Zhenxing, Linhong, Caolimin and Khalid Jamil, 2006.9, Reduction of allergenic properties of shrimp (Penaeus Vannamei) allergens by high intensity ultrasound. European Food Reasearch & Technology, 223(5): 639-644.