个人简介：
李芳菲，女，工学博士，讲师；主要从事林下资源活性成分提取及应用领域，并具有畜产品加工与贮藏、冷冻肉制品品质控制等方面专长。以第一作者发表SCI论文5篇（中科院TOP期刊4篇），EI论文4篇，合作发表SCI论文6篇。
学习经历：
2015/09-2020/06，东北农业大学，食品学院，工学，博士（硕博连读）
2011/09-2015/06，东北农业大学，农学院，农学，学士
工作经历：
2020/08-至今，东北林业大学，林学院食品科学与工程学科，讲师
代表性成果：
论文：
1. Li, Fangfei; Du, Xin; Wang, Bo; Pan, Nan; Xia, Xiufang*; Bao, Yihong*; Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage,Food Chemistry, 2021, 2, 129104.
2. Li, Fangfei; Wang, Bo; Kong, Baohua; Shi, Shuo; Xia, Xiufang*; Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles,Food Hydrocolloids, 2019, 97, 105223.
3. Li, Fangfei; Du, Xin; Ren, Yanming; Kong, Baohua; Wang, Bo; Xia, Xiufang*; Bao, Yihong*; Impact of ice structuring protein on myofibrillar protein aggregation behavior and structural properties of quick-frozen patties during frozen storage,International Journal of Biological Macromolecules, 2021, 1(1): 1-10.
4. Li, Fangfei; Zhong, Qiang; Kong, Baohua; Wang, Bo; Pan, Nan; Xia, Xiufang*; Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage,Food Research International, 2020, 133: 109142.
5. Li, Fangfei; Wang, Bo; Liu, Qian; Chen, Qian; Zhang, Hongwei; Xia, Xiufang*; Kong, Baohua*; Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods,Meat Science, 2019, 147(147): 108-115.
联系方式：
邮箱：lifangfei33@nefu.edu.cn；lifangfei33@163.com
电话：0451-82190222
