Li Zhicheng

Sourse:   Date:2019-01-18

  Li Zhicheng

  Contact Information:

  Mailing Address: 22 Xinong Rd, College of  Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China


  Office: North Campus, Food Building, College of Food Science & Engineering

  Research Interests:

  1. Animal food processing and quality and safety control; 

  2. Healthy food mechanism and functional evaluation. 

  Education Experiences:

  Northwest A&F University, China, Postdoctor, 2012-2015

  South China Agriculture University, China, Ph.D., 2007-2010

  Northwest A&F University, China, M.S., 2000-2003

  Northwest Agricultural University, China, B. S., 1986-1990

  Professional Experiences:

  Associate professor in College of Food Science & Engineering, Norwest A&F University (2002-present)

  Assistant professor in College of Food Science & Engineering, Norwest A&F University (1999-2001)

  Assistant engineering and assistant professor in Shaanxi Academy of Agricultural Science (1990-1998)


  Li Z*, Jiang A, Yue T, Wang J, Wang Y, Su J. 2013. Purification and Identification of Five Novel Antioxidant Peptides from Goat Milk Casein Hydrolysates. Journal of Dairy Science, 96(7):4242-4251. 

  Gao Peipei,  Li Zhicheng*, Zan Linsen, Yue Tianli, Shi Bo. 2015. A non-protein nitrogen index for discriminating raw milk protein adulteration via the Kjeldahl method. Analytical Methods, 21(7): 9166-9170.

  Gao P., Li J., Li Z.*, Hao J., and Zan L. 2016. Establishment and application of milk fingerprint by gel filtration chromatography. Journal of Dairy Science, 99(12):9493-9501.

  Li Zhicheng *, Li Wenhao, Gao Peipei, Hu Yayun, Zan Linsen. Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle. Journal of Texture Studies. 2017, 48(1): 23–30.

  Gao Peipei, Shi Bo, Li Zhicheng*, Wang Ping, Yin Chengcheng,, Yin Yanjun, Zan Linsen. 2018. Establishment and application of infant formula fingerprints by RP-HPLC, Food Anal. Methods, 11(1):23-33.

  Sun Y., Fu M., Li Z*., Peng X. 2018. Evaluation of freshness in determination of volatile organic compounds released from pork by HS-SPME-GC-MS. Food Anal. Methods, 11(5):1321-1329.

  Li Zhicheng, Liu Sha, Zheng Xiaoying, Fu Mangjuan1, Wang Rui, Hao Jie. 2014. Effects of milk (milk active peptide) and processing technology on quality of bread. Modern Food Science and Technology, 30(7):199-204.

  Li Zhicheng, Su Jinwen, Ren Jiao, Hao Jie, Fu Mangjuan. 2014. Purification and Structural identification of antimicrobial peptides derived from goat milk casein. Journal of Chinese Institute of Food Science and Technology, 14(7):214-223. 

  He Beibei, Chang Qiuran, Shi Yanrong, Wang Jianping , Li Zhicheng*, Zan Linsen. 2017. Preparation of peptide liquor fermented with Chinese wolfberry fruit juice and milk protein hydrolysates, Food Science, 38(16):173-177.

  Zheng Xiaoying, Li Zhicheng*, Tong Wei, Xiong Qingquan, Su Jinwen, Ren Jiao. 2013. Effect of Ultrahigh Pressure Treatment on Ripening Period of Feta Cheese. Journal of Chinese Institute of Food Science and Technology, 13(3):26-34.

  Fu Mangjuan, Li Zhicheng*, Zhang Jing,Yue Tianli, Bai Lianshe, Hu Haimei. 2016.  Relationship research for freshness of eggs and its volatile components. Journal of Chinese Institute of Food Science and Technology, 16(1):237-244. 

  Li Zhicheng*, Fu Mangjuan,Yue Tianli, Bai Lianshe, Li Meng, Hu Haimei. 2015. Research for the relationship between goat meat freshness and its volatile organic compounds by HS-SPME–GC-MS. Modern Food Science & Technology, 31(9):301-308.