一、基本信息

李芳菲，副教授，硕士生导师，黑龙江省青年托举人才。

二、教育经历

2011.09-2015.06，东北农业大学，农学院，农学，学士

2015.09-2020.06，东北农业大学，食品学院，工学，博士（硕博连读）

2026.03-至今，东北林业大学，生物学，博士后

三、工作经历

2020.08-2023.12，东北林业大学，林学院，讲师

2024.01-2026.03，东北林业大学，生命科学学院，副教授

2026.03-至今，东北林业大学，食品与健康学院，副教授

四、所在学科

食品科学与工程

五、研究领域/方向

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。

六、近五年科研项目

1. 国家自然科学基金青年基金项目：基于组分互作解析冰结构蛋白对肌原纤维蛋白的双重低温保护机制（32202104），2023-2025，主持，结题；

2. 黑龙江省优秀青年基金项目：基于组分互作解析天然植物多酚对肌原纤维蛋白的低温保护机制（YQ2023C028），2023-2026，主持，在研；

3. 黑龙江省青年托举人才项目：食用菌活性成分提取及应用（HFW250150014），2025-2027，主持，在研；

4. 企业合作横向课题：黑玉米芯膳食纤维的改性及功能特性研究（HKF250150006），2025-2028，参与，在研；

5. 中央高校基本科研业务费专项基金项目：天然植物多糖与肌原纤维蛋白相互作用规律及分子机制的研究（2572021BA09），2021-2023，主持，结题。

七、代表性学术论文（10篇）

1. 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.

2. 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.

3. Li, Fangfei; Zhong Qiang; Kong Baohua; Pan Nan; Xia Xiufang*; Bao Yihong*. Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chemistry, 2022, 386.

4. Li Fangfei; Wang Bo; Kong Baohua; Xia Xiufang*; Bao Yihong*. Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry, 2022, 86, 106014.

5. 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.

6. 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.

7. 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.

8. Sun, Yuanlong, Li, Xiaoze, Liu, Huanhuan, Chai, Yangyang, Bao, Yihong*, & Li, Fangfei*. The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles. Food Chemistry: X, 2025, 31, 103064.

9. Xia Xiufang, Feng Youling, Zhang Tingting, Chen Wuyun, LiangWeiwei*, & Li Fangfei*. Quality improvement of minced pork during glassy-state frozen storage with high glass transition temperature induced by tara gum, Food Research International, 2026, 118475.

10. Zhang, MiaoJing; Chai, YangYang; Li, FangFei*; Bao, YiHong*. Effect of Pleurotus eryngii on the characteristics of pork patties during freezing and thawing cycles [J]. Foods, 2024, 13(3): 501.

八、专著与教材

1. 食品专业英语，科学出版社，十四五规划教材，2022.

2. 肉品科学与技术，中国轻工业出版社，2023.

3. 实用肉制品加工技术，化学工业出版社，2022.

九、获奖/专利

1. 黑龙江省科学技术进步二等奖“调理肉制品品质提升关键技术创新及应用”，2020.12。

2. 成栋科技奖科技贡献奖“东北典型森林食品高附加值产品创制关键技术”，2024.12。

3. 东北林业大学本科教学质量奖二等奖，2025.12。