Li Zhenxing

1. Personal Profile

Name: Li Zhenxing 

Education: Postgraduate

Title: Professor

Office phone: 0532-82032389

Email: lizhenxing@ouc.edu.cn

2. Teaching course 

Introduction to Food Science and Engineering

3. Research Direction

Focus on the research and development of biological products related to food safety and quality control, focusing on the endogenous hazards in aquatic products (such as allergens, biogenic amines, etc.), establishing convenient and quick detection methods, and discussing their production in the food system.

The molecular mechanism of the company and the formation of corresponding national/industry standards (standards)

4. Research Results

Representative projects:

1. National Natural Science Foundation of China: Changes in the identification characteristics of allergens and antibodies of crustacean aquatic products during processing and their regulatory pathways (32072338) 2021.1-2024.12, researching, chairing

2. National Key R&D Program: Integrated Demonstration of Safety Control Technology in the Processing of Traditional Smoked-Fried Foods (2019YFC1606204) 2019.12-2022.12, under research, sub-project leader

Representative papers:

1. Lili Xu, Hong Lin, ZhenXing Li*, et al. Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum)[J]. Food Chemistry, 2020, 309: 125575.

2. Yaqing Wang, Zhenxing Li*, Hong Lin, et al. Quantum-dot-based lateral flow immunoassay for the rapid detection of crustacean major allergen tropomyosin[J]. Food Control, 2019, 106: 106714.