姓名：李徐
职称：讲师
个人简介：
主持国家自然科学基金1项，江苏省自然科学基金1项，发表论文20余篇，获授权发明专利11项，主要从事食品营养和脂质组学领域的研究。
招生方向：
营养与食品卫生
论文：
Researchgate主页：https://www.researchgate.net/profile/Xu-Li-130
1. Liang Xin, Huang Lueleu, Liu Ran, Li Xu*, Huang Xiaoyu, Zhang Hui, Wang Xingguo, Wu Gangcheng*. Oxidative Lipidomics to Unravel the Glycerol Core Aldehydes
of Three Typical Unsaturated Triglycerides under Simulated Heating Conditions[J]. Journal of Agricultural and Food Chemistry, 2024, 72(51): 28425-28438.
2. Li Xu, Xing Changming, Wang Zhisheng, Chen Zike, Sun Wenxing, Xie Dan, Xu Guangfei* & Wang Xingguo*. Validity of total polar compound and its three
components in monitoring the evolution of epoxy fatty acids in frying oil: fast food restaurant conditions[J]. Food Chemistry, 2023, 405, 134945.
3. Li Xu, Xing Changming, Wang Zhisheng, Sun Wenxing, Wu Chengfei, Xu Guangfei*, & Wang Xingguo*. LF-NMR intelligent evaluation for lipid oxidation indices of
polar compound distribution, fatty acid unsaturation, and dynamic viscosity: Preference and mechanism. Food Research International[J], 2022, 161, 111807.
4. Li Xu, Wang Zhisheng, Xing Changming, Chen Zike, Sun Wenxing, Xie Dan, Xu Guangfei* & Wang Xingguo*. Investigation of oxidized triglyceride monomer (oxTGM)
produced in deteriorated soybean oil at frying temperatures: a kinetic study[J]. Food Research International, 2022, 162, 112121.
5. Li Xu, Wu Gangcheng, Huang Jianhua, Zhang Hui, Jin Qingzhe, & Wang Xingguo*[J]. Kinetic models to understand the coexistence of formation and decomposition
of hydroperoxide during lipid oxidation. Food Research International, 2020, 136, 109314.
专利：
1. 一种基于质谱数据解析氧化甘油三酯精细结构的方法（CN119574681A）
2. 一种基于保留时间网格去除甘油三酯离子峰列表中假阳性质谱特征的方法（CN120446332A）
3. 一种利用CID和EAD二级质谱图解析液相色谱中共洗脱甘油三酯同分异构体的方法（CN120446333A）
