Research Interests:

My overall research interests are meat processing and quality control. My mission is to improve the functionality and quality of meat production through applying processing and engineering knowledge and technology.

Meat Quality, Meat Science, Poultry Science, Functionality of Food Proteins

Education Background：

09/2012-06/2015  Doctor of Philosophy, Nanjing Agricultural University, China – Food Science

09/2009-06/2012  Master of Science, Shandong Agricultural University, China – Food Science

09/2005-06/2009  Bachelor of Science, Shandong Agricultural University, China – Food Science and Engineering.

Courses Offered:

Scientific Writing, Technological Literature Retrieval,Basic food experiment

Publications：

1. Ke Li, Lei Fu, Ying-Ying Zhao, Si-Wen Xue, Peng Wang, Xing-Lian Xu, Yan-Hong Bai*. Use of high intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and the rheological properties and stability of the emulsion [J]. Food Hydrocolloids, 2020, 98: 105275.（ESI highly cited paper）

2. Ke Li, Yan Li, Chun-LinLiu, Lei Fu, Ying-Ying Zhao, Yan-Yan Zhang, Yun-Tao Wang Yan-Hong Bai. Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil [J]. LWT-Food Science and Technology, 2020, 131: 109755.

3. Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, He Zhu, Yan-Yan Zhang, Hua Zhang, Yan-Hong Bai*. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters [J]. Asian-Australasian Journal of Animal Sciences, 2020, 33(7): 1180-1190.

4. Ke Li, Jun-Ya Liu, Yan-Hong Bai*,Ying-Ying Zhao, Yan-Yan Zhang, Jun-Guang Li, Hua Zhang, Dian-Bo Zhao. Effect of bamboo shoot dietary fiber on the gel quality, thermal stability and secondary structures of pork salt-soluble proteins [J]. CyTA-Journal of Food, 2019, 17(1): 706-715.

5. Ke Li, Jun-Ya Liu, Lei-Fu, Ying-Ying Zhao, Yan-Hong Bai*. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative (PSE)-like chicken breast meat [J]. Asian-Australasian Journal of Animal Sciences, 2019, 32(5): 721-733.

6. Ke Li, Jiu-Ya Liu, Lei Fu, Wen-Jie Li, Ying-Ying Zhao, Yan-Hong Bai, Zhuang-Li Kang*. Effect of gellan gum on functional properties of low-fat chicken meat batters [J]. Journal of Texture Studies, 2019, 50(2): 131-138.

Publons: https://publons.com/researcher/2933218/li-ke/

Research Projects:

The National Natural Science Foundation of China (32072243), RMB 580,000

Professional Service and Honor:

Outstanding reviewer: Food Science and Human Wellness