姓名：李徐     

职称：讲师

电话：051385012911

专业研究领域

食用脂质氧化，omega-3脂肪酸营养

学术论文（选填）

1. Li Xu, Xing Changming, Wang Zhisheng, Chen Zike, Sun Wenxing, Xie Dan, Xu Guangfei* & Wang Xingguo*. Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: fast food restaurant conditions. Food Chemistry, 2023, 405, 134945.

2. Li Xu, Xing Changming, Wang Zhisheng, Sun Wenxing, Wu Chengfei, Xu Guangfei*, & Wang Xingguo*. LF-NMR intelligent evaluation for lipid oxidation indices of polar compound distribution, fatty acid unsaturation, and dynamic viscosity: Preference and mechanism. Food Research International, 2022, 161, 111807.

3. Li Xu, Wang Zhisheng, Xing Changming, Chen Zike, Sun Wenxing, Xie Dan, Xu Guangfei* & Wang Xingguo*. Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: a kinetic study. Food Research International, 2022, 162, 112121.

4. Li Xu, Wang Zhisheng, Xing Changming, Chen Zike, Sun Wenxing, Sun Cong, Xu Guangfei* & Wang Xingguo*. Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries. LWT, 2022, 171, 114153.

5. Li Xu, Cheng Xinyi, Wu Gangcheng, Huang Jianhua, Zhang Hui, Jin Qingzhe, & Wang Xingguo*. Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil. Food Research International, 2020, 134, 109206.

6. Li Xu, Wu Gangcheng, Wu Yuqi, Karrar Emad, Huang Jianhua, Jin Qingzhe, Zhang Hui & Wang Xingguo*. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chemistry, 2020, 312, 126041.

7. Li Xu, Wu Gangcheng, Huang Jianhua, Zhang Hui, Jin Qingzhe, & Wang Xingguo*. Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation. Food Research International, 2020, 136, 109314.

8. Li Xu, Li Yongru, Yang Fan, Liu Ruijie, Zhao Chenwei, Jin Qingzhe, & Wang Xingguo*. Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation. Food Research International, 2019, 120, 756-762.

9. Li Xu, Wu Gangcheng, Zheng Liyou, Huang Jianhua, Zhang Hui, Jin Qingzhe, & Wang Xingguo*. Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions. LWT, 2019, 111, 270-277.

10. Li Xu, Wu Gangcheng, Yang Fan, Meng Linglu, Huang Jianhua, Zhang Hui, Jin Qingzhe, & Wang Xingguo*. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying. Food Chemistry, 2019, 272, 12-17.

讲授课程

营养与食品卫生学