教育背景
2010.09-2014.06，博士，食品科学，江南大学
2006.09-2008.08，硕士，水产品加工与贮藏工程，江南大学
2002.09-2006.06，学士，食品科学与工程，江南大学
工作经历
2017.07-至今，江南大学食品学院，副教授，硕士生导师
2019.09-2020.09，美国农业部西部区域研究中心，访问学者
2014.07-2017.06，江南大学食品学院，讲师
2008.08-2010.08，无锡市欧威轻工科技有限公司，项目工程师
项目课题经历
►研究项目
1.食品绿色节能制造关键技术及装备研发：国家重点研发计划，2017YFD0400400，2017-2020，子课题负责人
2.食品安全大数据关键技术研究：国家重点研发计划，2018YFC1604000，2018-2021，子课题负责人
3.环糊精酶法合成反应中产物抑制的机制及调控研究：国家自然科学基金青年项目，31701645，2018-2020，主持
4.钙离子介导的环糊精葡萄糖基转移酶稳定机制研究及分子改造：江苏省自然科学基金青年项目，BK20150146，2015-2018，主持
5.环糊精葡萄糖基转移酶产物抑制规律研究及分子改造：中国博士后科学基金面上一等资助，2015M570406，2015-2016，主持
6.环糊精葡萄糖基转移酶的量热学研究及理性设计：江苏省食品安全与质量控制协同创新中心产业发展项目，2015-2017，主持
7.环糊精制备工艺优化及系列产品开发，横向课题
8.米粉保鲜保质技术开发及生产线设计，横向课题
9.可得然胶、多聚赖氨酸在米粉制品中的应用研究，横向课题
10.挤压米粉分子结构分析，横向课题
11.淀粉颗粒及分子结构分析，横向课题
12.变性淀粉生产线工艺设计及调试，横向课题
13.银杏全粉加工关键技术研发，横向课题
论文、成果、著作等
►代表性文章（10篇）
1.Caiming Li, Shuangdi Chen, Zhengbiao Gu*, Yan Hong, Li Cheng, Zhaofeng Li*.Enhancement of α-CGTase thermostability with the addition of calcium or barium ions.Food Bioscience, 2018,26: 139-144.
2.Caiming Li, Dan Fang, Zhaofeng Li, Zhengbiao Gu*, Qianwen Yang, Li Cheng, Yan Hong.An improved two-step saccharification of high-concentration corn starch slurries by granular starch hydrolyzing enzyme.Industrial Crops and Products, 2016,94: 259-265.
3.Caiming Li, Qi Xu, Zhengbiao Gu, Shuangdi Chen, Jing Wu, Yan Hong, Li Cheng, Zhaofeng Li*.Cyclodextrin glycosyltransferase variants experience different modes of product inhibition.Journal of Molecular Catalysis B: Enzymatic, 2016,133: 203-210.
4.Caiming Li, Wenwen Li, Tod P. Holler, Zhengbiao Gu*, Zhaofeng Li*.Polyethylene glycols enhance the thermostability of β-cyclodextrin glycosyltransferase fromBacillus circulans.Food Chemistry, 2014,164: 17-22.
5.Caiming Li, Min Huang, Zhengbiao Gu*, Yan Hong, Li Cheng, Zhaofeng Li*. Nanosilica sol leads to further increase in polyethylene glycol (PEG) 1000-enhanced thermostability of β‑cyclodextrin glycosyltransferase fromBacillus circulans.Journal of Agricultural and Food Chemistry, 2014, 62(13): 2919-2924.
6.Caiming Li, Xiaofeng Ban, Zhengbiao Gu*, Zhaofeng Li*. Calcium ion contribution to thermostability of cyclodextrin glycosyltransferase is closely related to calcium-binding site CaIII.Journal of Agricultural and Food Chemistry, 2013, 61(37): 8836-8841.
7. Zexi Li, Yan Feng, Zhaofeng Li, Zhengbiao Gu, Shuangdi Chen, Yan Hong, Li Cheng,Caiming Li*. Inclusion of tributyrin during enzymatic synthesis of cyclodextrins by beta-cyclodextrin glycosyltransferase fromBacillus circulans.Food Hydrocolloids, 2020, 99: 105336.
8. Shuangdi Chen, Zhaofeng Li, Zhengbiao Gu, Yan Hong, Li Cheng,Caiming Li*. Variants at position 603 of the CGTase fromBacillus circulansSTB01 for reducing product inhibition.International Journal of Biological Macromolecules, 2019, 136: 460-468.
9. Haocun Kong, Yingying Zou, Zhengbiao Gu*, Zhaofeng Li, Zihang Jiang, Li Cheng, Yan Hong,Caiming Li*. Liquefaction concentration impacts the fine structure of maltodextrin.Industrial Crops & Products, 2018, 123: 687-697.
10. Shuangdi Chen, Zhaofeng Li, Zhengbiao Gu, Yan Hong, Li Cheng, Tod P. Holler,Caiming Li*. Leu600 mutations decrease product inhibition of the beta-cyclodextrin glycosyltransferase fromBacillus circulansSTB01.International Journal of Biological Macromolecules, 2018, 115: 1194-1201.
专利、著作版权等
申请国家发明专利45项、国际发明专利8项，其中授权发明专利18项
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