一、个人简介

李莎，女，工学博士，讲师。邮箱：lishafood@hebust.edu.cn。

2014.09-2017.03，天津科技大学，粮食、油脂及植物蛋白工程专业，硕士。

2017.05-2018.08，石药集团中奇制药技术有限公司，保健品研发，研发员。

2019.09-2024.12，华中农业大学，食品科学，博士。

现任河北科技大学食品与生物学院教师。

二、主要研究方向

1. 功能性食品与配料创新

2. 胶体物性与营养

3. 魔芋基膳食纤维功能评价

三、科研项目

1.国家自然科学基金，面上项目，No. 32172200，整体网络结构魔芋膳食纤维对胃肠消化的影响规律及预测方法，2022-01-01至2025-12-31，参与

2.国家自然科学基金，面上项目，No. 32372253，非均相脱乙酰魔芋葡甘聚糖连接点调控规律及机制研究, 2024-01-01至2027-12-31，参与

3. 国家自然科学基金，面上项目，No. 31772015，魔芋葡甘聚糖胶体特性精细调控及其与饱腹感的数学相关性，2018-01-01至2021-12-31, 参与

四、学术论文

1. S. Li, J. Li, B. Li*(2025). Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract. Food Hydrocoll.166, 111347. (JCR Q1, IF 12.4)

2. S. Li, L.C. Shang, Y.Y. Chen, R. Song, J. Li, B. Li*(2024). Preparation of a novel expandable konjac fiber under different freezing temperatures and exploration of its digestion regulation functions. Food Funct. 15, 125-138. (JCR Q1, IF 6.1)

3. S. Li, W.J. Chen, X.R. Zhou, S.H. Ma, J. Li, B. Li*(2025). Expandable konjac glucomannan fiber modulates appetite and chyme digestion by stomach-intestine-brain axis. Int. J. Biol. Macromol. 307,142089. (JCR Q1, IF 8.5)

4. S. Li, S.H. Ma, J. Li, B. Li* (2025). Konjac glucomannan fiber interferes with chyme digestion: Physical properties and freeze-thawing study. Int. J. Biol. Macromol.318, 144977. (JCR Q1, IF 8.5)

5. S. Li, W.F. Han, J. Li, B. Li*(2025). Deacetylation konjac glucomannan gel-based food quality improvement technology: ethanol soaking pretreatment. Innov. Food Sci. Emerg. 104, 104130. (JCR Q1, IF 6.8)

6. S. Li, W.J. Chen, Z. W.S. Abel, Y.Y. Chen, H.S. Liang, J. Li, B. Li* (2023). Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review. Food Innov. Adv. 2(4), 302-312. (ESCI 收录)

7. W.J. Chen, S. Li, A. Albahi, S.X. Ye, J. Li*, B. Li* (2024). The effect of konjac glucomannan on enzyme kinetics and fluorescence spectrometry of digestive enzymes: An in vitro research from the perspective of macromolecule crowding. Food Res. Int.184, 114247. (JCR Q1, IF 7.0)

8. Y.Y. Chen, X.S. Zhang, S. Li, D. An, H.S. Liang, B. Li, J. Li*(2024). Effect of water induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan. Food Hydrocoll.150,109651. (JCR Q1, IF 11.0)

9. L.M. Wen, H.M. Dai, S. Li, H.S. Liang, B. Li, J. Li*(2024). Improvement of processable properties of plant based high internal phase emulsions by mung bean protein isolate based on pH shift treatment. J. Sci. Food Agri. 104, 11, 6966-6976. (JCR Q1, IF 3.3)

10. Y.Y. Chen, L.C. Shang, S. Li, B. Li, J. Li*(2022). Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan. Int. J. Biol. Macromol. 220, 13-21. (JCR Q1, IF 8.1)

11. W.J. Chen, D. An, S.X. Ye, S. Li, J. Li, B. Li*(2025). Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptying. Int. J. Biol. Macromol. 288, 138713. (JCR Q1, IF 7.7)

[13] S.J. Zhu, J.Y. Yang, P.K. Xia, S. Li, Q.Wang, K.K. Li, B. Li, J. Li*(2024). Effects of konjac glucomannan intake patterns on glucose and lipid metabolism of obese mice induced by a high fat diet. Food Funct.15, 9116-9135. (JCRQ1, IF 6.1)

[14] P.K. Xia, T. Hou, M.Y. Ma, S. Li, H. Jin, X. Luo, J. Li, F. Geng, B. Li*(2022). Konjac oligosaccharides attenuate DSS-induced ulcerative colitis in mice: mechanistic insights. Food Funct.13, 5626-5639. (JCR Q1, IF 6.3)