天津科技大学食品工程与生物技术学院导师：李文钊

[导师姓名]
李文钊

[所属院校]
天津科技大学

[基本信息]
导师姓名：李文钊
性别：女
人气指数：634
所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：副教授
导师类型：
招生专业：食品科学、粮食、油脂及植物蛋白工程、食品工程

[通讯方式]
办公电话：022-60912579
电子邮件：liwenzhaog@tust.edu.cn
通讯地址：天津开发区13大街29号，天津科技大学食品工程与生物技术学院

[个人简述]
授权专利1.一种脆耐嚼风味面包酥及其制备方法2.一种深红棕色及高光泽度的焙烤食品表皮涂布液及利用该表皮涂布液加工焙烤食品的方法3.一种小米谷物棒及其制备工艺4.一种超高压改性提高鸡蛋蛋白起泡性的方法5.薏米低糖低脂半发酵保健饼干及其加工方法6.新型低糖低脂酥性饼干及其制备工艺可转化成果1.授权专利产品；2.高纤维高蛋白营养面包3.膳食纤维营养饼干4.焙烤果酱5.功能性糖果

[科研工作]
1. Wenzhao Li Xiaoyu Liu et. Preparation and characterization of inclusion complex of benzyl isothiocyanate extracted from papaya seed with beta-cyclodextrin. (SCI) Food Chemistry. 2015.32. Wenzhao Li Yi-Deng Du Yan Zhang et. Optimized Formation of Benzyl Isothiocyanate by Endogenous Enzyme and its Extraction from Carica Papaya Seed. (SCI) Tropical Journal of Pharmaceutical Research. 2014.83. Wenzhao Li Zhongyi Shi Weiyun Li et. Utilization of lard to replace margarine in the short and layer crust pastry with filling. (EI) Advance Journal of Food Science and Technology. 2014.114. Wenzhao Li Guangpeng Li Baoling Su et. Effect of sodium stearoyl lactylate on refinement of crisp bread and the microstructure of dough. (EI) 2013.65. Wenzhao Li Effects of Hydrocolloids on the Quality of Wheat Corn Mixed Flour and Steamed bun. (EI) Modern Food Science and Technology. 2014.106. Wenzhao Li et. Effects of Hydrocolloids on the Quality of Wheat Corn Mixed Flour and Steamed (EI) Modern Food Science and Technology 2014.67. Gu Hai-Ning Wenzhao Li et. Quality change and shelf-life prediction of chilled pork during storage. (EI) Modern Food Science and Technology. v 29 n 11 p 2621-2626 2013(EI).8. Rui-Xiang Yang Wen-Zhao Li. Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white[J]. (EI)Journal of Biomedical Science and Engineering .2009.28089.617--620

[教育背景]
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