研究领域

发酵面制品微生物

论文与著作

[1]  Li Zhijian, Song Kedan, Li Haifeng, Ma Rongcan and Cui Mingyu (2019) Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making. International Journal of Food Microbiology, 303: 58-64.

[2]  Li Zhijian, Li Haifeng, Song Kedan and Cui Mingyu (2019) Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making. LWT - Food Science and Technology, 111: 46-54.

[3]  Wang, Shiwei, Li Haifeng, Li Zhijian, Sun Yanmei, Wang Jinshui and Li Meng (2018) Fitness of Jiaozi starter for steamed bread production using a two-stage procedure. Food Science and Nutrition, 6, 1394-1401.

[4]  Li Zhijian, Li Haifeng and Hu Huiying (2018). Selenite removal and reduction by growing Aspergillus sp. J2. Biometals, 31, 1-6.

[5]  Li Haifeng, Li Zhijian, Qu Jianhang and Wang Jinshui (2017). Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons. LWT - Food Science and Technology, 81, 319-325.

[6]  Li Zhijian, Li Haifeng and Bian Ke (2016). Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods. Int J. Food Microbiol, 234, 9-14.

[7]  Li Zhijian, Deng Cui, Li Haifeng, Liu Changhong and Bian Ke (2015). Characteristics of remixed fermentation dough and its influence on the quality of steamed bread. Food Chem, 179, 257-262.

[8]  Li Zhijian, Li Haifeng, Deng Cui, Bian Ke and Liu Changhong (2015). Effect of Lactobacillus plantarum DM616 on dough fermentation and Chinese steamed bread quality. J. Food Process Pres, 39, 30-37.

[9]  Li Zhijian, Gondal Mohammed Ashraf and Yamani Zain Hasan (2014). Preparation of magnetic separable CoFe2O4/PAC composite and the adsorption of bisphenol A from aqueous solution. J. Saudi Chem. Soc., 18, 208-213.

[10]  Li Zhijian, Li Haifeng, Deng Cui and Liu Changhong (2014). Effect of mixed strain starter culture on rheological properties of wheat dough and quality of steamed bread. J. Texture Stud, 45, 180-186.

[11]  Li Zhijian, Li Haifeng, Yang Xiaolu, Zhang Huang, Liu Changlong and Cao Binhui (2013). Characterization of Se(IV) removal from aqueous solution by Aspergillus sp. J2. Chem Eng J., 220, 67-71.

[12]  Li Zhijian, Qu Jianhang, Li Haifeng, Lim Theodore Chao and Liu Changhong (2011). Effect of cerium valence on As(V) adsorption by cerium-doped titanium dioxide adsorbents. Chem Eng J., 175, 207-212.

荣誉与奖励

河南省自然科学优秀学术论文二等奖，2018.1

河南省自然科学优秀学术论文一等奖，2015.12

河南省自然科学优秀学术论文二等奖，2013.12

冷冻熟面生产关键技术及装备研究与开发. 河南省科学技术进步奖，二等，2014