李敬 博士

直聘副研究员

2022.10－至今 郑州大学　　　　　　　直聘副研究员

●  研究兴趣、领域：

主要从事牛肉品质形成代谢机理与营养调控研究。在Food Chemistry、Food Research International、LWT–Food Technology and Science等国际学术刊物上发表论文20余篇，担任Food Chemistry、Animal Research and One Health等期刊审稿人，获省部级一等奖1项。

●  主持的项目：

1. 国家重点研发计划项目子课题，地方黄牛肉特质性成分形成机制研究，2023.12-2028.11，主持。

2. 河南省青年自然科学基金，磷脂影响牛肉烤制过程中特征风味物质形成的分子机制，2024.01-2025.12，主持。

3. 棉花生物育种与综合利用全国重点实验室开放课题，棉籽油脂质构成解析及其对香气物质的作用，2024.7-2026.6，主持。

4. 郑州大学求是计划科研启动项目，郏县红牛肉特征风味物质解析，2023.01-2025.12，主持。

●  代表性论著：

1.   Shi Yujie^#, Li Jing^#, Zhou Longzhu, Zhang Junmin, Feng Xiaohui, Xing Weihai, Tang Chaohua*, Bai Yueyu*. Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system. Current Research in Food Science, 2025, 10: 100973.    

2.    You Zerui, Bai Yilin, Bo Dongdong, Feng Yuqing, Shen Jiameng, Wang Yuanyuan, Li Jing*, Bai Yueyu*. A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism. Journal of Food Science, 2024, 89(12):8128-8155.    

3.    Li Jing^#, Tang Chaohua^#, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi*, Zhang Junmin*. Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 2023, 10: 1072159.    

4.    Li Jing, Yang Youyou, Tang Chaohua, Yue Shengnan, Zhao Qingyu, Li Fadi*, Zhang Junmin*. Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. Food Chemistry, 2022, 383, 132611.    

5.    Yang Yuanyuan^#, Li Jing^#, Jia Xueting, Zhao Qingyu, Ma Qing, Tang Chaohua, Zhang Junmin*. Characterization of the flavor precursors and flavor fingerprints in grazing lambs by foodomics. Foods, 2022, 11(2):191.    

6.    Li Jing^#, Zhang Jiaqi^#, Yang Yuanyuan, Zhu Jiawei, He Weizhao, Zhao Qingyu, Tang Chaohua, Qin Yuchang, Zhang Junmin*. Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers. Food Research International, 2021, 146, 110433.    

7.    Li Jing^#, Tang Chaohua^#, Zhao Qingyu, Yang Yuanyuan, Li Fadi, Qin Yuchang, Liu Xiaohui, Yue Xiangpeng*, Zhang Junmin*. Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs. Food Chemistry, 2020, 333, 127451.    

8.    Li Jing^#, Yang Yuanyuan^#, Zhan Tengfei, Zhao Qingyu, Zhang Junmin, Ao Xiang, He Jian, Zhou Jianchuan, Tang Chaohua*. Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs. LWT–Food Technology and Science, 2020, 140, 110705.    

9.   Zhou Longzhu, Ren Yimeng, Shi Yujie, Fan Shijie, Zhao Liyuan, Dong Miaomiao, Li Jing, Yang Youyou, Yu Yanan, Zhao Qingyu, Zhang Junmin*, Tang Chaohua*. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. Food Chemistry, 2024, 461:140954.    

●  联系方式：

E-mail: chnlijing@163.com