个人简介：
李小平，博士，副教授，2011 年毕业于yh86银河国际官方网站生命科学学院获理学博士，加拿大农业与食品部谷物研究中心（理查德森功能食品及营养品研究中心）访问学者。研究方向：谷物营养与加工利用，包括粮油原料功能成分提取及功能评价，传统面制品标准化生产关键技术。先后主持国家自然科学基金项目 1 项“荞麦芽Ⅱ相酶诱导子的鉴定及诱导机理研究”；陕西省重点研发计划 1 项“小杂粮中主要功能成分活性保持及新产品创制关键技术研究”；陕西省自然科学基金项目 1 项；西安市农业科技创新工程与农业攻关项目各 1 项；主持横向课题 5 项。参与国家自然科学基金项目、科技部科研项目及省部级科研项目多项。科研获奖 4 项，主编出版著作 1 部，参编教材 3 部，发表学术论文 70 余篇。
联系方式 ：Email: xiaopingli@snnu.edu.cn
代表性研究论文：
1、Qiling Cai, Xiaoping Li*, Xinxin Ding, Haorui Wang, Xinzhong Hu. Effects of quercetin and Ca(OH) 2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch[J]. LWT - Food Science and Technology, 2023,178:114488.
2、Xinxin Ding, Xiaoping Li*, Qiling Cai, Zhen Ma, Tian Ren, Xinzhong Hu. Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods.Foods, 2023, 951(12):1-17
3、Hu Jingwei, Li Xiaoping*, Chen Zhiyuan, Fan Xin, Ma Zhen, Hu Xinzhong,Wu Guiling,Xing Yanan. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone:Structural, physicochemical and in vitro digestible properties. Food Hydrocolloids, 2022, (125)107365.
4、Chen Zhiyuan, Li Xiaoping*, Hu Jingwei, Fan Xin, Hu Xinzhong,Wu Guiling, Xing Yanan.. Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics ofBuckwheat-Based Composite Flour and Storage Stability of Fresh Noodles. Processes, 2021,9,1522:1-14.
5、Xin Fan, Xiaoping Li*, Jingwei Hu, Zhiyuan Chen, Xiaolong Wang, Xinzhong Hu.Physicochemical and in vitro digestibility properties on complexes of fermented wheat starches with konjac gum. International Journal of Biological Macromolecules, 2021, 188:197–206.
6、Hu Jingwei, Li Xiaoping*, Jing Yuchun, Hu Xinzhong, Ma Zhen, Liu Rui, Sun Guihua,Zhang Daiyan. Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles, Journal of Cereal science, 2020, 95: 103055.
7、Zhao Tong, Li Xiaoping*，Man Zhen, Hu Xinzhong, Wang Xulin, Zhang Daiyan.
Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch, International Journal of Biological Macromolecules, 2020，163：2286–2294.
8、Yuchun Jing, Xiaoping Li,* Xinzhong Hu, Zhen Ma, Liu Liu and Xia Ma. Effect of buckwheat extracts on acrylamide formation and the quality of bread. J Sci Food Agric 2019, 99:6482–6489.
9、Tong Zhao, Xiaoping Li*, Ruizhen Zhu, Zhen Ma, Liu Liu, Xiaolong Wang, Xinzhong Hu⁎. Effect of natural fermentation on the structure and physicochemical properties of wheatstarch. Carbohydrate Polymers 2019, (218) 163–169.
10、Ajing Ling, Xiaoping Li*, Xinzhong Hu, Zhen Ma, Kunming Wu, Huiwen Zhang, Meng Hao and Sifan Wei. Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination. J Sci Food Agric 2018; 98:5723–5730.
11、Xiao-ping Li*, Mei-yu Li, A-jing Ling, Xin-zhong Hu, Zhen Ma, Liu Liu, Yun-xia Li.Effects of genotype and environment on avenanthramides and antioxidant activity of oats grown in northwestern China. Journal of Cereal Science, 2017, 73:130-137
