个人简介
李东泽，男，工学博士，高聘副研究员，硕士生导师。海南自由贸易港E类人才，海外留学人员。主持/参与国家自然科学基金、海南省重点研发计划等各类科研项目，以第一作者/通讯作者在食品领域TOP期刊发表SCI论文20余篇。担任《Agricultural Products Processing and Storage》、《Food& Medicine Homology》等多本期刊青年编委 ，《Food Chemistry》、《Food Hydrocolloids》等多本SCI期刊审稿人。研究方向为植物蛋白资源高值化利用。
教育背景
2020.9～2024.6 江南大学，食品公司，食品科学与工程专业，博士学位
2023.10～2024.10 University of Alberta (加拿大)，联合培养博士
2017.9～2020.6 江南大学，食品公司，食品工程专业，硕士学位
2013.9～2017.6 天津科技大学，美狮贵宾会，食品科学与工程专业，学士学位
工作经历
2024.10-至今 美狮贵宾会，美狮贵宾会，副研究员
科研项目
1. 美狮贵宾会科研启动基金项目：XJ2400012667，2024-2029，50万，在研，主持；
2. 海南省食品营养与功能食品重点实验室开放项目：KF2020511，2025-2027，1万，在研，主持；
3. 国家建设高水平大学公派联合培养博士研究生项目：202306790089，2023-2024，结题，主持。
文章著作
（1）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Comparative study of dietary phenols with Tartary buckwheat protein (2S/13S): impact on structure, binding sites and functionality of protein. Journal of The Science of Food and Agriculture, 2024, 104(2), 698-706, https://doi.org/10.1002/jsfa.12960.（SCI，二区TOP）
（2）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics. International Journal of Biological Macromolecules, 2023, 257(3),127504. https://doi.org/ 10.1016/j.ijbiomac.2023.127504.（SCI，一区TOP）
（3）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Effect of pH treatment on physical stability and antioxidant activity of buckwheat protein/soybean polysaccharide nanocomplex embedded pterostilbene. Food Bioscience, 2023, 55(12), 102977. https://doi.org/ 10.1016/j.fbio.2023.102977.（SCI，一区TOP）
（4）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate. Food Bioscience, 2023, 51(10), 102794. https://doi.org/ 10.1016/j.fbio.2023.102794.（SCI，一区TOP）
（5）Dongze Li, Ling Zhu, Gangcheng Wu, Hui Zhang*. The interaction mechanisms, biological activities and digestive properties between Tartary buckwheat protein and phenolic extract under pH-driven methods. Food Chemistry, 2023. https://doi.org/10.1016/j.foodchem.2023.135758.（SCI，一区TOP）
（6）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Different interactions between Tartary buckwheat protein and Tartary buckwheat phenols during extraction: Alterations in the conformation and antioxidant activity of protein. Food Chemistry, 2023. https://doi.org/10.1016/j.foodchem.2023.135711.（SCI，一区TOP）
（7）Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu, Hui Zhang*. Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties. International Journal of Biological Macromolecules, 2023. https://doi.org/10.1016/j.ijbiomac.2023.123436.（SCI，一区TOP）
（8）Dongze Li, Gangcheng Wu, Hui Zhang*, Xiguang Qi. Preparation of crocin nanocomplex in order to increase its physical stability. Food Hydrocolloids, 2021. https://doi.org/10.1016/j.foodhyd.2020.106415.（SCI，一区TOP）
（9）Dongze Li, Gangcheng Wu, Hui Zhang*, Xiguang Qi. The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability. Food Chemistry, 2020. https://doi.org/10.1016/j.foodchem.2020.126638.（SCI，一区TOP）
（10）Dongze Li, Gangcheng Wu, Hui Zhang*, Xiguang Qi. The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex. Food Chemistry, 2019, https://doi.org/10.1016/j.foodchem.2019.05.041.（SCI，一区TOP）
获奖
无
专利
（1）张晖，李东泽，吴港城，齐希光。一种二十八烷醇运动饮料及其制备方法（申请号：CN201910298724.1，已授权）
承担教学
（1）研究生课程：《食品安全快速检测技术》
公司产品
江连洲教授（中国工程院院士有效候选人）为团队负责人，现有青年教师5人，在读博士研究生7人、硕士研究生15人，毕业研究生5人，欢迎对植物蛋白加工领域感兴趣的同学报考我的研究生。
