一、研究领域  

海洋多糖的分子及超分子结构

海洋多糖的构效关系及改性

海洋活性成分在健康领域的应用

二、招生专业及方向

海洋生物学，生物与医药

欢迎具有生物、化学、药学、食品等相关学业背景的同学联系报考

三、研究室及联系方式       

实验海洋生物学重点实验室，联系方式：guantianli@qdio.ac.cn; 17660946911

四、承担的主要科研项目

BR-B启动经费，2022年-2024年，在研，主持

山东省TS学者青年专家人才项目，2023年-2026年，在研，主持

新西兰奥克兰大学研究项目，参加

新西兰企业合作项目，参加

新西兰企业合作项目，参加

五、研究成果及奖励         

2018年获国家优秀自费留学生奖（国家对海外留学生的最高奖项）

六、代表性论文及著作

1. Li, G., Chen, J., & Zhu, F. (2023) Comparative study of rheological properties and Pickering emulsion stabilizing capacity of nonenyl succinic anhydride and octenyl succinic anhydride modified amaranth starches. International Journal of Biological Macromolecules, In Press. 

2. Wei, Y., Li, G.,# & Zhu, F. # (2023). Impact of long-term ultrasound treatment on structural and physicochemical properties of small and large granule starches. Carbohydrate Polymers, 320, 121195.

3. Li, G., Hemar, Y., & Zhu, F. (2022). Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution. International Journal of Biological Macromolecules, 218, 181–189.

4. Li, G., & Zhu, F. (2021). Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch. International Journal of Biological Macromolecules, 193, 1371–1378.

5. Li, G., Hemar, Y. & Zhu, F. (2021) Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. Food Hydrocolloids, 117, 106685.

6. Li, G., Xu, X., & Zhu, F. (2019). Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. Food Chemistry, 300, 125201.

7. Li, G., Zhu, F., Mo, G., & Hemar, Y. (2019). Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. Food Hydrocolloids, 92, 276–284.

8. Li, G., & Zhu, F. (2018). Rheological properties in relation to molecular structure of quinoa starch. International Journal of Biological Macromolecules, 114, 767–775.

9. Li, G., & Zhu, F. (2018). Quinoa starch: Structures, properties, and applications. Carbohydrate Polymers, 181, 851–861.

10. Li, G., & Zhu, F. (2018). Effect of high pressure on rheological and thermal properties of quinoa and maize starches. Food Chemistry, 241, 380–386. 

11. Li, G., & Zhu, F. (2017). Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. Carbohydrate Polymers, 164, 396–402.

12. Li, G., & Zhu, F. (2017). Molecular structure of quinoa starch. Carbohydrate Polymers, 158, 124–132.

13. Li, G., & Zhu, F. (2017). Physicochemical properties of quinoa flour as affected by starch interactions. Food Chemistry, 221, 1560–1568.

14. Li, G., Wang, S., & Zhu, F. (2016). Physicochemical properties of quinoa starch. Carbohydrate Polymers, 137, 328–338.