一、个人简介

李莎，女，1990年出生，博士，硕士生导师，校聘副教授，现任伟德国际victor官网教师。

邮箱：lishafood@hebust.edu.cn

2019.09-2024.12，华中农业大学，食品科学，博士。

2014.09-2017.03，天津科技大学，粮食、油脂及植物蛋白工程专业，硕士。

二、主要研究方向

1. 植物源功能性多糖的开发与功效评价；

2. 膳食纤维理化特性及慢病预防机制研究；

3. 功能性食品与营养保健品开发。

三、科研项目

1.国家自然科学基金面上项目，32172200，整体网络结构魔芋膳食纤维对胃肠消化的影响规律及预测方法，2022/01-2025/12，主研

2.国家自然科学基金面上项目，32372253，非均相脱乙酰魔芋葡甘聚糖连接点调控规律及机制研究,2024/01-2027/12，主研

3. 国家自然科学基金面上项目，31772015，魔芋葡甘聚糖胶体特性精细调控及其与饱腹感的数学相关性，2018/01-2021/12, 主研

四、学术论文

[1] S. Li, J. Li, B. Li*(2025). Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract. Food Hydrocoll.166, 111347.

[2] S. Li, W.J. Chen, X.R. Zhou, S.H. Ma, J. Li, B. Li*(2025). Expandable konjac glucomannan fiber modulates appetite and chyme digestion by stomach-intestine-brain axis. Int. J. Biol. Macromol. 307,142089.

[3] S. Li, S.H. Ma, J. Li, B. Li* (2025). Konjac glucomannan fiber interferes with chyme digestion: Physical properties and freeze-thawing study. Int. J. Biol. Macromol.318, 144977.

[4] S. Li, W.F. Han, J. Li, B. Li* (2025). Deacetylation konjac glucomannan gel-based food quality improvement technology: ethanol soaking pretreatment. Innov. Food Sci. Emerg. 104, 104130.

[5] S. Li, L.C. Shang, Y.Y. Chen, R. Song, J. Li, B. Li* (2024). Preparation of a novel expandable konjac fiber under different freezing temperatures and exploration of its digestion regulation functions. Food Funct. 15, 125-138.

[6] S. Li, W.J. Chen, Z. W.S. Abel, Y.Y. Chen, H.S. Liang, J. Li, B. Li* (2023). Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review. Food Innov. Adv. 2(4), 302-312.

[7] W.J. Chen, S. Li, A. Albahi, S.X. Ye, J. Li*, B. Li* (2024). The effect of konjac glucomannan on enzyme kinetics and fluorescence spectrometry of digestive enzymes: An in vitro research from the perspective of macromolecule crowding. Food Res. Int.184, 114247.

[8] Y.Y. Chen, X.S. Zhang, S. Li, D. An, H.S. Liang, B. Li, J. Li* (2024). Effect of water induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan. Food Hydrocoll.150,109651.

[9] L.M. Wen, H.M. Dai, S. Li, H.S. Liang, B. Li, J. Li* (2024). Improvement of processable properties of plant based high internal phase emulsions by mung bean protein isolate based on pH shift treatment. J. Sci. Food Agri. 104, 11, 6966-6976.

[10] Y.Y. Chen, L.C. Shang, S. Li, B. Li, J. Li* (2022). Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan. Int. J. Biol. Macromol. 220, 13-21.

[11] W.J. Chen, D. An, S.X. Ye, S. Li, J. Li, B. Li* (2025). Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptying. Int. J. Biol. Macromol. 288, 138713.

[12] S.J. Zhu, J.Y. Yang, P.K. Xia, S. Li, Q.Wang, K.K. Li, B. Li, J. Li* (2024). Effects of konjac glucomannan intake patterns on glucose and lipid metabolism of obese mice induced by a high fat diet. Food Funct.15, 9116-9135.

[13] P.K. Xia, T. Hou, M.Y. Ma, S. Li, H. Jin, X. Luo, J. Li, F. Geng, B. Li* (2022). Konjac oligosaccharides attenuate DSS-induced ulcerative colitis in mice: mechanistic insights. Food Funct.13, 5626-5639.

[14] J.R. Wang, H.P. Zhu, S. Li, S.J. Wang*, S. Wang, C. Les. (2017). Insights to structure and function of high pressure-modified starches with different crystalline polymorphs. Int. J. Biol. Macromol. 102, 414-424.

[15] 石华乐, 李军国, 李莎, 李俊* (2015). 不同粒径颗粒饲料真空喷涂油脂后的储存特性研究, 饲料工业, 36(11), 5-10.