1米糠油精炼过程品质变化规律及科学性评价研究（201313011-7-3）2食用植物油热加工过程中的氧化途径及其调控机制（31571878）3国家“863”项目子课题“热加工过程高油脂食品有害物形成规律及控制技术研究(2011AA100806-3)”4国家科技支撑项目子课题“花生油安全技术研究与开发（2009BADB9B08）”5科技支疆项目 “洋葱皮中黄酮类有效成分的提取(200891132)”

[1] Li, J.W., Sun, D. W., Qian L. G. and Liu, Y.F. Subcritical Butane Extraction of Wheat Germ Oil and its deacidification by molecular distillation[J]. Molecules, 2016, 21, 1675 [2] Li, J.W., Cai, W., Sun, D. W. and Liu, Y.F. A quick method for determining total polar compounds of frying oils using electric conductivity [J]. Food Analytical Methods, 2016, 9: 1444–1450 [3] Li, J.W., Zhang, T. T., Liu, Y.F. and Fan, L.P. Effects of initial pore diameter on the oil absorption behavior of potato chips during frying process [J]. Journal of Oleo Science, 2016, 65 (4): 303-310 [4] Li, J.W., Sun, X. Y. and Liu, Y.F. Analysis and Detection of Edible Oil Oxidation [J]. Lipid Technology, 2016, 28, 145-148 [5] Li, J.W., Li, X. D., Cai, W. and Liu, Y.F. Comparison of different polar compoundsinduced cytotoxicity in human hepatocellular carcinoma HepG2 cells [J]. Lipids in Health and Disease 2016, 15:30 [6] Li, J.W., Zhang, X. X. and Liu, Y.F. Supercritical carbon dioxide extraction of Ganoderma lucidum spore [J]. LWT - Food Science and Technology, 2016, 70 16-23 [7] Li, J.W., Ai, L.Z. Hang, F., Ding, S. D. and Liu, Y.F.* Composition and antioxidant activity of polysaccharides from jujube by classical and ultrasound extraction [J]. International Journal of Biological Macromolecules, 63, 150-153, 2014 [8] Li, J.W., Ai, L.Z. Yan, Q., Liu, Y.F.* and Shan, L. Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv. Junzao [J]. International Journal of Biological Macromolecules, 55, 83-87, 2013 [9] Fan, L.P., Li, J.W.*, Deng, K.Q. and Ai, L.Z. Effects of drying methods on the antioxidant activities of polysaccharides extracted from Ganoderma lucidum [J]. Carbohydrate Polymers, 87(2), 1849-1854, 2012 [10] Li, J.W.*, Liu,Y.F., Fan, L.P., Ai, L.Z. and Shan, L. Antioxidant activities of polysaccharides from the fruiting bodies of Zizyphus Jujuba cv. Jinsixiaozao [J]. Carbohydrate Polymers, 84(1), 390-394, 2011 [11] Li, J.W.*, Fan, L.P. and Ding, S. D. Isolation, purification and structure of a new water-soluble polysaccharide from Zizyphus jujuba cv. Jinsixiaozao[J]. Carbohydrate Polymers, 83(2), 477-482, 2011 [12] Li, J.W.*, Shan, L., Liu,Y.F., Fan, L.P. and Ai, L.Z. Screening of a functional polysaccharide from Zizyphus Jujuba cv. Jinsixiaozao and its Property[J]. International Journal of Biological Macromolecules, 49(3), 255-259, 2011 [13] Li, J.W., Zhang. L.F. and Liu, Y.F.* Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability [J]. Journal of Chemistry, ID 590512,5 http://dx.doi.org/10.1155/ 2013 /590512, 2013 [14] Li, J.W., Fan, L.P., Ding, S. D. and Ding, X.L*. Nutritional composition of five cultivars of Chinese jujube [J]. Food chemistry, 103(2), 454-460, 2007 [15] Li, J.W., Ding, S. D. and Ding, X.L.* Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus Jujuba cv. Jinsixiaozao [J]. Journal of Food engineering, 80(1), 176-183, 2007 [16] Li, J.W.*, Chen, Y.Y., Ding, X.L. and Zhang. L.F. Isolation and analysis of a novel proteoglycan from Zizyphus jujuba cv. Jinsixiaozao [J]. Journal of Food and drug analysis, 15(3), 271-277, 2007 [17] Li, J.W., Ding, S. D. and Ding, X.L.* Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube [J]. Process Biochemistry, 40(11), 3607-3613, 2005

1一种基于亚临界水和溶剂法的双阶段提取制备洋葱功能成分的方法, ZL 201010580117.32一种洋葱食用调味酱的制作方法, ZL 200910035995.43一种洋葱皮中黄酮类化合物的提取方法, ZL 200910035996.9