一、基本情况

姓名：李文峰            出生年月：1987年12月          籍贯：重庆合川

学历：研究生            学位：博士                     职称：副教授

邮箱：lwffood@163.com

二、个人简介

Food Analytical Methods（非OA，SCI）副主编、Frontiers in Nutrition客座编辑。重庆市涪陵区科研项目评审专家库专家、重庆市食品科学技术学会食品营养与健康专委会委员、长江师范学院科研创新先进个人、涪陵区农学会优秀科技工作者。

主持重庆市自然基金面上项目等科研项目6项。授权并转化发明专利4项，以第一或通讯作者在《Journal of Agricultural and Food Chemistry》和《Food Chemistry》等食品领域SCI期刊上发表论文40余篇（二区以上占50%）。以第一教师指导学生获省部级学科竞赛一等奖2项，二等奖5项，三等奖2项。

（一）学习经历

2020.09-2021.07 大连工业大学 访问学者 合作导师：朱蓓薇院士

2014.09-2017.06 陕西师范大学 食品化学专业 博士

2011.09-2014.06 陕西师范大学 农产品加工及贮藏工程专业 硕士

2007.09-2011.07 西南大学 食品科学与工程专业 学士

（二）工作经历

2023.04-2026.03 重庆市涪陵榨菜集团股份有限公司 博士后

2022.01-2023.03 长江师范学院 生命科学与技术学院 副教授

2017.06-2021.12 长江师范学院 生命科学与技术学院食品科学系 讲师

三、研究方向

主要研究方向为食品加工与品质调控、食品分子营养。

四、主讲课程

食品工程原理、食品研究与写作、食品质量管理学

五、代表性科研成果

（一）主持的代表性项目

1.重庆市博士后研究项目特别资助：盐渗透预处理提升常规冷冻鲜榨菜质构品质机制与应用研究，2025-2027

2. 重庆市自然科学基金面上项目：胭脂萝卜射流干燥过程中花色苷的降解机制，2019-2021

（二）代表性论文（*通讯作者，近5年）

1. Han Xie, Wenfeng Li（共一）, Zhenan Rao, Jichun Zhao, Fuhua Li, Wenjun Wang, Jian Ming. Coating starch improves the quality of “Pepper-salt Pleurotus ostreatus”: Insights from rheologicalproperties, microstructure and water-oil distribution. Food Chemistry, 2026, 509, 148568.

2. Hong Yuan, Chunxia Huang, Haojia Gong, Wenfeng Li*, Yalong Lu*. Isolation, Identification and Bioactivity Evaluation of Free and Bound Polyphenols in European Plum: Unraveling Antioxidant, Inhibition of Tyrosinase and α-Amylase. LWT-Food Science and Technology, 2025, 236(15), 118677.

3. Wenfeng Li, Fangtian Bao, Yimeng Wang, Chan Liang, Wanjie Zhang, Jian Ming*. Combining volatilomics and untargeted metabolomics revealed the important role of sinigrin in flavor development of Zhacai. Food Chemistry: X, 2025, 30, 102935.

4. Qiu Wu, Xiaojing Ji, Minghui Yang, Yue Geng*, Wenfeng Li*. Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 2024. Food Reviews International, 2025, 41(9), 3098-3117.

5. Xin Fan, Zhaodan Wang*, Yingmei Wu, Wenfeng Li*. Preparation of polyacylated anthocyanins of red radish and enhancing its stability and bioaccessibility through encapsulating within double-coated yeast glucan particles. International Journal of Food Engineering, 2025, 20(11-12), 755-766.

6. Wenfeng Li, Shengkun Yan*, Xueqin Fu, Jingran Tang, Hongyan Yang. Adsorption and desorption behaviors on microporous resins of antioxidant and anti-proliferation polyphenols from European plum. Food Research International, 2024, 199, 115348.

7. Wenfeng Li, Can Liang, Fangtian Bao, Tingting Zhang, Yanru Cheng, Wanjie Zhang, Yalong Lu*. Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying. Food Chemistry: X, 2024, 22, 101425.

8. Wenfeng Li*, Rui Yang, Yiwen Xia, Xinyi Shao, Yimeng Wang, Wanjie Zhang. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chemistry, 2024, 450, 139460.

9. Wenfeng Li*, Wanjie Zhang, Xin Fan. An improved spectrophotometric method for quantificationally measuring total glucosinolates content in Tumorous stem mustard (Brassica juncea var. tumida). Food Analytical Methods, 2024, 17, 406-415.

10. Wenfeng Li*, Wanjie Zhang, Xin Fan, Hai Xu, Hong Yuan, Yimeng Wang, Rui Yang, Hua Tian, Yinmei Wu, Hongyan Yang*. Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice. Food Chemistry: X, 2023, 19, 100765.

11. Wenfeng Li*, Yaxi Zhang, Hanlu Deng, Hong Yuan, Xin Fan, Hongyan Yang, Si Tan*. In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods. Food Chemistry: X, 2023, 18, 100633.

12. Wenfeng Li*, Xin Fan, Zhaodan Wang*, Yingmei Wu. Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.). LWT - Food Science and Technology, 2023, 182, 114844.

13. Changman Li, Wenfeng Li（共同一作）*, Hongyan Yang*, Zhenzhen Mi, Si Tan, Xin Lei. Polysaccharides from Tumorous stem mustard prevented high fructose diet-induced non-alcoholic fatty liver disease by regulating gut microbiota, hepatic lipid metabolism, and the AKT/FOXO1/MAPK signaling pathway. Journal of Functional Foods, 2023, 102, 105448.

14. Wenfeng Li, Hua Tian, Futing Guo, Yingmei Wu. Inhibition characteristics and mechanism of tyrosinase using five citrus flavonoids: a spectroscopic and molecular dynamics simulation study. Journal of Food Biochemistry, 2022, 46(12), e14484.

15. Wenfeng Li*, Guangfeng Gou, Yanling He, Si Tan. Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin. Food Chemistry: X, 2022, 15, 100422.

16. Wenfeng Li*, Pengling Gong, Hongming Ma, Rong Xie, Jiangqin Wei, Mengyi Xu. Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radishes. LWT - Food Science and Technology, 2022, 165, 113761.

17. Wenfeng Li, Gen Zhang, Si Tan*, Changqiu Gong, Yunjiao Yang, Mengyuan Gu, Zhenzhen Mi, Hongyan Yang*. Polyacylated anthocyanins derived from red radishes protect vascular endothelial cells against palmitic acid-induced apoptosis via the p38 MAPK pathway. Plant Foods for Human Nutrition, 2022, 77, 412-420.

18. Wenfeng Li*, Qian Wang, Weihua Tan, Qin Ji, Xin Zhao, Qiaoran Zheng, Si Tan. Air-impingement jet drying at high temperature and air velocity enhanced the dehydration efficiency, quercetin content, and antiradical properties of fig slices. International Food Research Journal, 2022, 29(4): 947-958.

19. Wenfeng Li*, Xiaohua Zhang, Si Tan*, Xueping Li, Mengyuan Gu, Mengqi Tang, Xin Zhao, Yingmei Wu. Zein enhanced the digestive stability of five citrus flavonoids via different binding interaction. Journal of the Science of Food and Agriculture, 2022, 102(11), 4780-4790.

20. Wenfeng Li, Pengling Gong, Mengyi Xu, Deyang Li, Jiatong Sun, Dayong Zhou, Beiwei Zhu*. Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β-lactoglobulin against heat-induced oxidation. Journal of Food Science, 2022, 87:1586–1600.

21. Wenfeng Li*, Mengyuan Gu, Pengling Gong, Jinxia Wang, Yulian Hu, Yuhan Hu, Xingyu Tan, Jiangqin Wei, Hongyan Yang*. Glycosides changed the stability and antioxidant activity of pelargonidin. LWT - Food Science and Technology, 2021, 147, 111581.

22. Si Tan, Wei Wang, Xv Wang, Wenfeng Li*, Xin Zhao. Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits. International Food Research Journal, 2021, 28(1), 83-90.

23. Wenfeng Li*, Mengting Cheng, Wentao Zhang, Ruiyan He, Hongyan Yang*. New insights into the mechanisms of polyphenol from plum fruit inducing apoptosis in human lung cancer A549 cells via PI3K/AKT/FOXO1 pathway. Plant Foods for Human Nutrition, 2021, 76(1), 125-132.

24. Wenfeng Li*, Chunlian Chen, Mengting Chen, Xiangyang Zhang, Qin Ji, Yu Wang, Qiaoran Zheng, Si Tan, Xiaoxv Gao, Yalong Lu*. Salted and unsalted Zhàcài (Brassica juncea var. tumida) alleviated high-fat diet-induced dyslipidemia by regulating gut microbiota: A multiomics study. Molecular Nutrition & Food Research, 2020, 64(24), 202000798.

25. Wenfeng Li*, Xinxin Pang, Jinfeng Xiao, Xinyu Wang, Ruiyan He, Xin Zhao. Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying. LWT - Food Science and Technology, 2020, 127, 109390.

26. Wenfeng Li*, Jiao Bi, Yuhong Li, Chunlian Chen, Xin Zhao, Qiaoran Zheng, Si Tan, Xiaoxv Gao. Chemometric analysis reveals influences of hot air drying on the degradation of polyphenols in red radish. International Journal of Food Engineering, 2020, 16(4), 20190387.

27. Wenfeng Li*, Yuhong Li, Jiao Bi, Qin Ji, Xin Zhao, Qiaoran Zheng, Si Tan, Xiaoxv Gao. Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis. Journal of Food Biochemistry, 2020, 44, e13174.

（三）代表性授权国家发明专利

1.一种李子抗癌活性多酚的制备方法，发明专利，专利号：ZL202010209935.6，排名第一

2.榨菜多糖的制法及其在降血脂和促肠道Akkermansia菌增殖中的应用，发明专利，专利号：ZL202111628078.4，排名第一

3.一种提高胭脂萝卜色素抗氧化活性的方法，发明专利，专利号：ZL202010844983.2，排名第一

4.一种可变色天然色素水性美甲剂的制备方法，发明专利，专利号：ZL202111628032.2，排名第一

（四）专著教材

1.李文峰, 路亚龙, 吴秋. 基于R语言的食品科学数据统计与可视化分析. '十四五'普通高等教育本科部委级规划教材. 中国纺织出版社, 2023, ISBN978-7-5229-1155-7

2. 谭飔, 李文峰, 李昌满. 食品化学实验指导. 化学工业出版社, 2022, ISBN978-7-122-42197-5