李春保

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

联系方式

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研究方向

肉品营养基因组学，肉品加工与质量控制

科学研究

当前位置: 中文主页 - 科学研究

科研项目

主持项目14项：其中国家级1项其他12项省部级1项
参与项目15项：其中地市级1项国家级8项省部级6项

科研论文

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Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao.Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein,FOOD CHEMISTRY,2025,463(参与作者)
Li Ying,Liu Xin,Zhang Jian,Yang Zijiang,Zhou Cong,Wu Peng,Li Chunbao,Xu Xinglian,Tang Changbo,Zhou Guanghong,Liu Yuan.Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes,FOOD CHEMISTRY,2025,463(参与作者)
Xie Yunting,Cai Linlin,Zhou Guanghong,Li Chunbao.Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts,FOOD RESEARCH INTERNATIONAL,2024,187(通讯作者)
Huang Zhiji,Ding Mengzhen,Xie Yunting,Chen Bingyan,Zhao Di,Li Chunbao.Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,276(通讯作者)

知识产权

【专利】吴菊清,李春保,赵清,周天明，一种利用红景天苷提升低盐午餐肉贮藏期品质的方法，

专著

劳瑞肉品科学第八版[译著]中国轻工业出版社，2024