代表性论文
[1] Li, H., Zhang, X., Zhao, C., Zhang, H., Chi, Y., Wang, L., Zhang, H., Bai, S., & Zhang, X. (2022). Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. LWT, 153, 112480. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112480（第一作者）
[2] Li, H., Zhao, M., Li, J., Wang, J., Zhang, H., Wang, J., Xia, N., Wang, Z., & Rayan, A. M. (2024). Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations. Food Hydrocolloids, 152. https://doi.org/10.1016/j.foodhyd.2024.109952（第一作者）
[3] Li, H., Zhao, M., Zhou, S., Zhang, H., Wang, J., Xia, N., Liu, Y., Hua, S., & Tan, G. (2024). Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier. Food Hydrocolloids, 149, 109623. https://doi.org/https://doi.org/10.1016/j.foodhyd.2023.109623（第一作者）
[4] Li, H., Zhang, X., Tan, S., Tan, G., Zhang, H., Xia, N., Jiang, L., Ren, H., & Rayan, A. M. (2022). Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocolloids, 133. https://doi.org/10.1016/j.foodhyd.2022.107904（第一作者）
[5] Li, H., Liu, M., Han, S., Hua, S., Zhang, H., Wang, J., Xia, N., Liu, Y., & Meng, D. (2024). Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. International Journal of Biological Macromolecules, 264. https://doi.org/10.1016/j.ijbiomac.2024.130672（第一作者）
[6] Li, H., Liu, M., Li, J., Zhang, X., Zhang, H., Zheng, L., Xia, N., We i, A., & Hua, S. (2024). 3D Printing of smart labels with curcumin-loaded soy protein isolate. International Journal of Biological Macromolecules, 255. https://doi.org/10.1016/j.ijbiomac.2023.128211（第一作者）
[7] Hou, J., Chang, H., Liu, Y., Zhang, H., Li, H*., Wang, Z., Rayan, A. M., Ghamry, M., Mohamed, T. A., & Zhao, K. (2024). Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties. Food Hydrocolloids, 157. https://doi.org/10.1016/j.foodhyd.2024.110385 （通讯作者）
[8] Hou, J., Liu, Y., Ma, Y., Zhang, H., Xia, N., Li, H*., Wang, Z., Rayan, A. M., Ghamry, M., & Mohamed, T. A. (2024). High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates. Carbohydrate Polymers, 342. https://doi.org/10.1016/j.carbpol.2024.122430（通讯作者）
[9] Hou, J., Liu, Y., Jiang, Z., Chuang, R., Zhang, H., Li, H*., Xia, N., Ma, Y., Zheng, L., Rayan, A. M., Ghamry, M., & Qin, D. (2024). Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties. Food Hydrocolloids, 110612. https://doi.org/10.1016/j.foodhyd.2024.110612（通讯作者）
[10] Li, H., Liu, M., Ju, X., Zhang, H., Xia, N., Wang, J., Wang, Z., & Rayan, A. M. (2024). Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods, 13(9). https://doi.org/10.3390/foods13091340（第一作者）
参与的科研项目
2021年中央支持地方高校改革发展资金人才培养项目（第八名）
2023年黑龙江省自然科学基金项目（第六名）
