栗子茜，博士

邮箱：ziqianli0828@163.com

办公室：食工楼123

教育及科研经历：

2019.02-2022.09 丹麦奥胡斯大学,生物与化学工程专业,哲学博士

2022.02-2022.05 英国雷丁大学,食品科学与营养专业，联合培养博士

2016.09-2018.06 中国农业大学，食品科学与工程专业，工学硕士

2012.09-2016.06 西北农林科技大学，食品科学与工程专业，工学学士

研究方向：

1、 纤维素降解技术

2、 纤维素界面改性

3、 纤维素基新型乳化剂制备与研发

4、 食品胶体递送系统等

代表性成果：

1. Li, Ziqian, et al. "Stabilization and rheology of concentrated emulsions using the natural emulsifiers quillaja saponins and rhamnolipids." Journal of agricultural and food chemistry 66.15 (2018): 3922-3929.

2. Li, Ziqian, et al. "Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities." Trends in Food Science & Technology 113 (2021): 277-300.

3. Li, Ziqian, et al. "Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions." Food Hydrocolloids (2023): 108014.

4. Ziqian Li, et al. "Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation." International Journal of Biological Macromolecules (2023): 123983.

5. Li, Ziqian, et al. "Nanocellulose Fractionated from TEMPO-Mediated Oxidation of Cellulose as An Energy-free Ingredient for Stabilizing Pickering Emulsion." Biochemical Engineering Journal (2023): 108795.