Li Shaobo

Ph. D, Associate Professor

Education background

2015 - 2020 Ph.D., Southwest University, Chongqing

2011 - 2015 B.Sci., Southwest University, Chongqing

Research interests

Theories and technologies of utilization of livestock and poultry by-products

-Focus on the activity mechanism of functional factors in livestock and poultry by-products.

-Focus on extraction and characterization techniques for functional factors of livestock and poultry by-products.

-Focus on diversified utilization of livestock and poultry by-products and product development.

Selected publications

1. Li, S., Zhang, D., Xiang, C., Ge, Y., Liu, H., Zheng, X., Chen, L.*, & Wang, Z.* (2022). Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states. Food Chemistry:X, 100523.

2. Li, S.#, Li, X.#, Ma, Q., Wang, Z., Fang, F., & Zhang, D.* (2022). Consumer preference, behaviour and perception about lamb meat in China. Meat Science, 192, 108878.

3. Li, S., Xiang, C., Ge, Y., Liu, H., Zhang, D.*, & Wang, Z.* (2022). Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. Food Research International, 152, 110923.

4. Li, S., He, Z., Qu, C., Yu, S., Li, M., & Li, H.* (2021). Insights into the structural characteristic of rabbit glycated myofibrillar protein with high solubility in low ionic strength medium. LWT-Food Sience and Technology, 2021,137,110387.

5. Li, S., He, Z., Li, M., Li, R., Lu, J., & Li, H.* (2020). A study of the physicochemical properties of rabbit glycated myofibrillary protein with high solubility in low ionic strength medium. International Journal of Biological Macromolecules, 2020, 147, 241–249.

6. Li, S., He, Z., Hu, Y., & Li, H.* (2019). Shotgun proteomic analysis of protein profile changes in female rabbit meat: The effect of breed and age. Italian Journal of Animal Science, 18(1), 1335–1344.

7. Li, S., Zeng, W., Li, R., Hoffman, L. C., He, Z., Sun, Q.*, & Li, H.* (2018). Rabbit meat production and processing in China. Meat Science, 145, 320–328.

8. Li, S., He, Z., & Li, H.* (2018). Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter. Journal of the Science of Food and Agriculture, 98, 4533–4541.

Awards/Achievements

presided over 5 national, provincial and ministerial level scientific research projects, won 1 State level or/and Provincial Achievement Awards in Sci. & Tech., published more than 50 academic papers and has been applied 13 national patents.

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

Tel: +86-10-62819392

E-mail: lishaobo@caas.cn