基本信息：

李嗣乾，男，博士，副研究员，主要研究方向为天然生物活性成分结构、物化特性及其生物活性（抗氧化、抗炎症、抗肿瘤等）和营养价值。在Comprehensive Reviews in Food Science and Food Safety、Food Chemistry、Journal of functional foods、Journal of dairy science、Journal of food science等食品与营养学领域期刊发表SCI收录论文10余篇，授权专利40余项。

学习经历：

2012/09 – 2016/10：香港大学，食品与营养科学，博士

2007/09 – 2011/07：天津大学，食品科学与工程，本科

工作经历：

2021/10–至今：深圳大学高等研究院/食品产业发展创新研究院，副研究员

2020/06–2021/08：深圳华瑞达生物科技有限公司/河北康立德生物科技有限公司，联合创始人

2018/06–2020/05：深圳市伞友功能医学服务有限公司，总经理

2016/11–2018/05：美的集团生活电器事业部研究院，先行研究专家

研究方向：

1、天然生物活性成分结构、物化特性及其生物活性（抗氧化、抗炎症、抗肿瘤等）研究；

2、天然活性成分在功能食品及化妆品中应用研究；

3、通过天然食物对亚健康或慢性病人群提供精准营养应用研究

所获荣誉：

深圳市海外高层次人才（C类）

深圳市南山区领航人才

深圳市科技评审专家库专家

授权专利：

王明福，陈俏纯，李嗣乾，周倩，贺嘉怡，一种降低酱肉杂环胺和晚期糖基化终末产

物含量的制备方法，公开（公告）号：CN117256809A

林锃宇，叶瑞，王明福，李嗣乾，萝卜芽苗菜及其培育方法和饮料，公开（公告）号：CN116584319U

王明福，李嗣乾，周倩，贺嘉怡，芽苗菜栽培机，公开（公告）号：CN219421827U

李嗣乾，一种病原微生物快速检测装置，公开（公告）号：CN212051422U；

李嗣乾，一种便携式小型单通道化学发光测试仪，公开（公告）号：CN211877774U；

李嗣乾，一种分析检测仪器的加样搅拌装置，公开（公告）号：CN212523826U。

李嗣乾，王勇，一种曲霉半乳甘露聚糖检测试剂盒及其应用，公开（公告）号：CN110954696A；

李嗣乾，房振，家电设备，公开（公告）号：CN207540213U；

李嗣乾，房振，家电设备和运行控制方法，公开（公告）号：CN109724350A；

李嗣乾，房振，智能监测系统和空调器，公开（公告）号：CN206989414U；

主要科研成果：

1. Chen, Q., Lu, K., He, J., Zhou, Q., Li, S., Xu, H., Su, Y., Wang, M. (2024). Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb. Food Chemistry, 446, 138850.

2. Su, Y., Zhou, Q., Xu, H., Huang, M., Li, S., He, J., Cheng, K., & Wang, M. (2023). Enhancing the bioavailability of quercetin via the construction of carboxymethylated curdlan quercetin nanocomplex. Food Hydrocolloids, 149, 109502.

3. Raza, H., Xu, H., Zhou, Q., He, J., Zhu, B. W., Li, S., & Wang, M. (2023). A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food & Function, 14, 8071-8100.

4. Raza, H., Li, S., Zhou, Q., He, J., Cheng, K., Dai, S., & Wang, M. (2023). Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties. International Journal of Biological Macromolecules, 246, 125610.

5. Li, S., Dong, H., Yang, X., & He, Q. (2022). A novel insight into green food preservation: Design of equilibrium modified atmosphere packaging (EMAP) based on gas barrier (GB)-gas conductor (GC) blending materials. Food Chemistry, 395, 133560.

6. Li, S., Dai, S., & Shah, N. P. (2017). Sulfonation and Antioxidative Evaluation of Polysaccharides from Pleurotus Mushroom and Streptococcus thermophilus Bacteria: A Review. Comprehensive Reviews in Food Science and Food Safety, 16, 282-294.

7. Li, S., & Shah, N. P. (2017). Sulphonated modification of polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275 and antioxidant activities investigation using CCD and Caco-2 cell line models. Food Chemistry, 225, 246-257.

8. Li, S., & Shah, N. P. (2016). Characterization, anti-inflammatory and antiproliferative activities of natural and sulfonated exo-polysaccharides from Streptococcus thermophilus ASCC 1275. Journal of food science, 81, M1167-M1176.

9. Li, S., & Shah, N. P. (2016). Anti-inflammatory and anti-proliferative activities of natural and sulphonated polysaccharides from Pleurotus eryngii. Journal of functional foods, 23, 80-86.

10. Li, S., & Shah, N. P. (2016). Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments. Food chemistry, 197, 240-249.

11. Li, S., & Shah, N. P. (2015). Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and ACE–inhibitory activities of fermented milk. Journal of dairy science, 98(5), 2949-2961.

12. Li, S., & Shah, N. P. (2014). Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275. Food chemistry, 165, 262-270.

13. Li, S., & Shah, N. P. (2013). Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts. Journal of food science, 78(8), C1122-C1129.