学习和工作经历
2010.09-2014.06, 山西大学生命科学学院, 获学士学位
2011.09-2013.06, 山西大学外国语学院, 获学士学位（双学位）
2014.09-2017.06, 中国海洋大学食品科学与工程学院, 获硕士学位
2017.10-2022.03, 荷兰瓦赫宁根大学食品物理与物理化学组, 获博士学位
2022.07-2023.07, 美国加州大学戴维斯分校食品科学与工程学院, 博士后研究员
2023.09-2026.08, 丹麦Arla研发中心(Arla Innovation Center, Denmark),研发科学家
2026.09-至今， 南开大学医学院，副教授
学术与社会任职
1. 欧洲edible soft matter青年科学家委员会委员
2. 南开大学百名青年学科带头人
研究方向
1.软物质多尺度结构与功能调控
2.食品结构设计、流变学、摩擦学与口腔加工感知
3.乳制品深加工及营养食品的结构设计与功能性调控
4.特殊营养食品及医学食品的精准设计与数字化开发
主持科研项目
无
代表性论文与专利
长期致力于软物质体系的多尺度结构设计与功能调控，基于食品物理、流变学、界面科学、摩擦学与感官科学的学科交叉融合，发展面向食品结构-性能-感知关系解析的创新研究方法，创造性地将摩擦学与界面流变学引入食品口腔加工及感官品质研究，从多尺度结构表征、界面组装调控、凝胶网络设计、口腔润滑定量评价及数据驱动预测等角度，系统揭示食品组分及微观结构对流变特性、润滑行为、口腔加工及感官品质的影响机制，构建食品体系“组分-结构-流变-润滑-口腔加工-感知-营养递送”的关联联系，为复杂食品体系如乳制品深加工、高蛋白营养食品及特殊医学用途食品的精准设计与数字化开发提供理论基础和技术支撑。科研成果方面，累计发表SCI论文16篇，累计影响因子144.7，其中第一作者11篇，累计影响因子115.8，影响因子>10论文7篇，引用超600次，h-index 13。
1. Ji, L., Sagis, L. M.C., Scholten, E., Yang, J.* (2026). Lubrication by plant-based emulsions: Linking oil-water protein-stabilized interfacial mechanical properties to oil droplet lubrication properties [J]. Current Research in Food Science, Vol. 12, article. 101270. (Q1, IF: 7.7)
2. Ji, L., Gravelle, A.J.* (2025). Modulating the properties of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties [J]. Food Hydrocolloids, Vol. 159, article. 110703. (Q1, IF: 13.8)
3. Liu, X.1, Ji, L.1, Sala, G., Scholten, E.* (2024). Lubrication of ice cream: Effect of different structural elements [J]. Food Hydrocolloids, Vol. 154, article. 110147. (1Co-first author, Q1, IF: 13.8)
4. Ji, L., Cornacchia, L., Sala, G., Scholten, E.* (2024). Lubrication behavior of mixed systems: effect of interactions between polysaccharides and oil droplets/ proteins particles [J]. Food Hydrocolloids, Vol. 149, article.109584.(Q1, IF: 13.8)
5. Ji, L., den Otter, D., Cornacchia, L., Sala, G., Scholten, E.* (2023). Role of polysaccharides in tribological and sensory properties of model dairy beverages [J]. Food Hydrocolloids, Vol. 134, article. 108065. (Q1, IF: 13.8)
6. Ji, L., Orthmann, A., Cornacchia, L., Peng, J., Sala, G., Scholten, E.* (2022). Effect of different molecular characteristics on the lubrication behavior of polysaccharide solution [J]. Carbohydrate polymers, Vol. 297, article.120000. (Q1, IF: 13.2)
7. Ji, L., Zhang, H., Cornacchia, L., Sala, G., and Scholten, E.* (2022). Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions [J]. Carbohydrate polymers, Vol. 291, article. 119523. (Q1, IF: 13.2)
8. Ji, L., Cornacchia, L., Sala, G., and Scholten, E.* (2022). Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions [J]. Food Research International, Vol. 157, pp 111209. (Q1, IF: 8.8)
9. Ji, L., Xue, Y.*, Zhang, T., Li, Z., Xue, C. (2017). The effects of microwave processing on the structure and various quality parameters of Alaska Pollock surimi protein-polysaccharide gels [J]. Food Hydrocolloids, Vol.63, pp.77-84. (Q1, IF: 13.8)
10. Ji, L., Xue, Y.*, Feng, D., Li, Z., Xue, C. (2017). Morphology and gelation properties of konjac glucomannan: Effect of microwave processing [J]. International Journal of Food Properties, Vol. 20, No. 12, pp. 3023-3032. (Q2, IF: 5.5)
11. Ji, L., Zhang, T., Feng, D., Shao, S., Xue, Y.*, Xue, C. (2015). Dielectric properties and deacetylation of konjac glucomannan [J]. Current Topics in Nutraceutical Research, Vol. 13, No. 4, pp. 267-274. (Invited paper)
12. Nikolaou, F., Yang, J., Ji, L., Nikiforidis. C.*, Scholten, E.* (2024). Tribological properties of oleosome emulsions: the role of the membrane components [J]. Journal of Colloid & Interface Science. Vol. 657, pp. 695-704. (Q1, IF: 9.6)
13. Liu, X., Ji, L., Zhang, T., Xue, Y.*, Xue, C. (2019). Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage [J]. Journal of Food Engineering, Vol. 247, pp. 30-37. (Q1, IF: 5.8)
14. Liu, X., Feng, D., Ji, L., Zhang, T., Xue, Y.*, Xue, C. (2018). Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi [J]. Food Science and Technology International, Vol. 24, No.6, pp. 497-506. (Q2, IF:1.8)
15. Cui, X., Yu, F., Xue, Y. *, Zhang, T., Ji, L., Wang, Y. and Xue, C. (2018), Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-Carrageenan. Journal of Food Science, 83: 2176-2182. (Q1, IF: 4.1)
16. Zhang, T., Xu, X., Ji, L., Li, Z., Wang, Y., Xue, Y.*, Xue, C. (2017). Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan [J]. Food Research International, Vol. 100, pp. 361-368. (Q1, IF: 8.8)
荣誉和奖励
无
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院332室 300350
电子邮件：leiji@nankai.edu.cn