2021.08-至今，南京农业大学食品科技学院，讲师
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食品营养与健康
Diao, Xinyue; Ke, Weixin; Li, Shanshan; Mao, Xinrui; Shan, Kai; Zhang, Miao; Li, Chunbao.Effect of wheat aleurone on lard emulsions during in vitro digestion,FOOD CHEMISTRY,2024,435:-(First Author)
Ma, Yafang;Shan, Kai;Huang, Zixin;Zhao, Di;Zhang, Miao;Ke, Weixin;Li, Chunbao.Bile Acid Derivatives Effectively Prevented High-Fat Diet-Induced Colonic Barrier Dysfunction,MOLECULAR NUTRITION & FOOD RESEARCH,2023,67(10)(Participating authors)
Shan, Kai;Yao, Yuanyue;Wang, Jingyi;Zhou, Tianming;Zeng, Xianming;Zhang, Miao;Ke, Weixin;He, Hui;Li, Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(Participating authors)
Han, Yu;Liu, Hui;Li, Qian;Zhao, Di;Shan, Kai;Ke, Weixin;Zhang, Miao;Li, Chunbao.The degree of doneness affected molecular changes and protein digestibility of pork,FRONTIERS IN NUTRITION,2023,9(Participating authors)
Ding, Mengzhen;Huang, Zixin;Huang, Zhiji;Zhao, Zerun;Zhao, Di;Shan, Kai;Ke, Weixin;Zhang, Miao;Zhou, Guanghong;Li, Chunbao.Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts,FOOD HYDROCOLLOIDS,2023,141(Participating authors)
Zhang, Miao; Shan, Kai; Song, Shangxin; Bai, Juan; Jiang, Ping; Zhao, Di; Ke, Weixin; Zhou, Guanghong; Li, Chunbao.Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline,Food Frontiers,2023,4(2):883-901(Participating authors)
【Patent】柯维馨,周勇胜,潘明轩,周畅,钱津,周兴虎,胡亚东,李春保，一种南极磷虾虾糕的制备方法，
