Chen li 

Ph. D,  Associate Professor, Master's supervisor

Education background

PhD in Agricultural Sciences and Bioengineering, Liege University, Gembloux, Belgium, September 2013-June 2019

Master in Agricultural Products Processing and Storage, Institute of Food Science and Technology, CAAS, Beijing, China, September 2008-July 2011

Bachelor in Horticulture, Northwest Agriculture and Forestry University, Shanxi, China, September 2004- July 2008

Research interest

Engaged in the research of digital characterization technology for the quality of livestock and poultry, with main research areas:

1. Specialty characteristics quality of livestock and poultry. Systematically analyze the quality characteristics and processing suitability of livestock and poultry in China, and explore the unique qualities of each variety;

2. Intelligent evaluation system for livestock and poultry. Build a digital map of livestock and poultry and a suitability evaluation system for processing, to achieve digital representation and intelligent evaluation of livestock and poultry in China.

Selected publications

1. Caiyan Huang, Dequan Zhang, Zhenyu Wang, Yingxin Zhao, Christophe Blecker, Shaobo Li, Xiaochun Zheng, Li Chen*. Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chemistry, 2023 (427):136739.

2. Chongxin Liu, Dequan Zhang, Shaobo Li, Peter Dunne, Nigel Patrick Brunton, Simona Grasso, Chunyou Liu, Xiaochun Zheng, Cheng Li, Li Chen*. Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb. Food Chemistry, 2024(437):137940.

3. Jianing Fu, Shaobo Li, Meizhen Xu, Dequan Zhang*, Li Chen*. Changes in physicochemical properties and formation process of colloidal nanoparticles during the sheep soup stewing. Food Chemistry, 2024(442):138290.

4. Caiyan Huang, Christophe Blecker, Xiangru Wei, Xinru Xie, Shaobo Li, Li Chen*, Dequan Zhang*. Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure, and digestion characteristics of myofibrillar protein. Food Hydrocolloids, 2024(150):109717.

5. Le Xu, Chunyou Liu, Shaobo Li, Jinrong Xu, Huan Liu, Xiaochun Zheng, Dequan Zhang*, Li Chen*. Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage. Food Research International, 2023(169):112916.

Awards/Achievements

The Second Prize of the National S&T Progress Award in 2018, 4th

The First Prize of the Chinese Agricultural Science and Technology Award in 2015,3rd

China Patent Excellence Award in 2015,3rd

Selected Patents

A thawing method for carcasses of livestock and poultry (BE2017/5932)

Method for chilling of livestock carcass, 2023634

A frozen meat nine-grid intelligent thawing cabinet (ZL2015103033976)

An intelligent defrosting storage room for frozen meat (ZL2015103033980)

A type of control technology for mutton maturing (ZL2015100812117)

Representative Research Projects

National key R&D plan “Development of key technologies and new products for high-value utilization of yak”, 2021YFD1600204, 2021-2024

National Natural Science Foundation of China, General Programs, Molecular mechanism of protein phosphorylation upregulates the activity of pyruvate kinase at postmortem, 32072144, 2021-2024

National Natural Science Foundation of China, Young Scientists Fund, Confirmation and activity regulation mechanism of key phosphorylation glycolytic enzyme based on meat tenderness, 31501411, 2016-2018

National key R&D plan “Development of key technology and equipment for industrialization of barbecue meat products with national characteristics”,2018YFD0400101, 2018-2020

National Program-Agro-Scientific Research in the Public Interest “The Technology, Equipment and Demonstration of Decrease Losses and Carcass Grading of lamb During Postmortem (201303083-1)”, 2013-2017

Address: No. 2 Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62819392

Email: chenliwork@126.com