Education：
Shandong Agriculture University. Agricultural Product Processing, BS, 2001
Hebei Agriculture University. Processing and Storage Engineering of Farm Products, MS, 2004
Jiangsu University. Processing and Storage Engineering of Farm Products PHD candicate.2011- Professional Experience： 2014.05-2015.05 Visit Scholar, University of Massachusetts Amherst, USA.
2012.08–Associate Professor, Department of Food Science and Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
2007.06–2012.07Lecturer, Department of Food Science and Engineering, Jiangsu University, Zhenjiang,Jiangsu, China
2004.06-2007.05Teaching Assistant, Department of Food Science and Engineering,Hebei Agriculture University, Baoding, Hebei, China Scientific Research Field： Food chemistry
Social academic post and honor Teaching Courses
Food chemistry and Food analysis, Biological Chemistry Social academic post and honor： Teaching Courses： Published papers： Li Yuan, Lina Geng, Lan Ge, Peng Yu, Xianglin Duan, Jun Chen, Yanzhong Chang. Effect of iron liposomes on anemia of inflammation. International Journal of Pharmaceutics. 2013, 454: 82-89. (SCI, 2区)
Li Yuan, Xiu Ji, Jun Chen, Ming-Yong Xie, Lina Geng & Ruichang Gao*. Enhanced oral bioavailability and tissue distribution of ferric citrate through liposomal encapsulation. CyTA - Journal of Food. 2017, 15(1):136-142.（SCI，4区）
Li Yuan, Yan-ai Liu, Jing Ge, Xue-ping Feng and Rui-chang Gao. Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation. CyTA - Journal of Food. 2017,15( 4): 574–581. doi.org/10.1080/19476337.2017.1321045. （SCI，4区）
Ruichang Gao, Tong Shi, Mengqin Zhao, Xiangdong Liu, Henglin Cui, Li Yuan*. Purification and Characterization of a salt-stable protease from halophilic archaeon Halogranum rubrum. Journal of the Science of Food and Agriculture. 2017, 97(5): 1412–1419（SCI, 2区）（Corresponding author）
Ruichang Gao, Yanmin Wang, Jianlou Mu, Tong Shi, Li Yuan*. Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution.Food Hydrocolloids，2017，doi.org /10.1016/ j.foodhyd.2017.08.029.（SCI 1区）(Corresponding author）
Yuan Li, Su Li, Gao Ruichang,Guo Xuexia. Effect of Time-varying Temperature Drying on the Quality of Half-dried Crucian Slice(Carassius auratus) Dried by Cool Air. The Food Industry, 2011, 11: 91-94.
Yuan Li, Gao Ruichang1, Xue Changhu, Ma Haile. Effect of ultrasonic on physical structure and composition of squid (Ommastrephes bartrami) melanin. Transactions of the Chinese Society of Agricultural Engineering. 2011, S2: 376-380.
Yuan Li, Gao Ruichang, Xue Changhu, Hao Shuxian,Yu Gang. Mechanism of enhancing the water-holding capacity of white leg shrimp by alginate oligosaccharides. Journal of Fisheries of China. 2011,10:1547-1553.
Yuan Li, Gao Ruichang, Guo Xuexia, Ma Haile. Influence of several treatments on properties of squid melanin. Food and Machinery, 2011,5: 36-38,57.
Yuan Li, Gao Ruichang, Xue Changhu, Hao Shxian, Yu Gang. Effect of alginate pyrolysis product on the quality of frozen white leg shrimp Penaeus vannamei. Progress in Fishery Sciences,2011,6:121-127.
Yuan Li, Gao Ruichang, Guo Xuexia. Using different sampling methods to determine volatile components of beverage. China Condiment, 2012, 12: 92-94.
Yuan Li, Gao Ruichang, Guo Xuexia. The Production of Pear Wine by Self-selected Yeast.Liquor-Making Science & Technology, 2011,8:93-95.
Yuan Li,Gao Ruichang, Guo Xuexia. Effects of Different Temperature on Fermenting Performance of Self-selected Yeast for Pear Wine. Liquor-Making Science & Technology, 2011, 10: 35-37.
Ruichang Gao, Li Yuan*, Weimin Liu, Maoshuai Yu, Cunshan Zhou, Haile Ma. Modeling of total volatile basic nitrogen and thiobarbituric acid ofsilver carp dried in cold-air dryer with heat pump. Transactions ofthe Chinese Society of Agricultural Engineering (Transactions of the CSAE). 2013, 29(23): 227-232.
Ruichang Gao, Li Yuan*, Li Su,Xingyi Huang, Gang Yu, Laihao Li. Study on the Evolution of Muscle Proteins during the Half-dried Salt-cured Silver Carp (hypophthalmichthys molitrix) Processing. Journal of Aquatic Food Product Technology. DOI:10.1080/10498850.2012.753562.
Ruichang Gao, Li Yuan*, Gang Yu. An innovative method on the polyphosphate determination in aquaticproduct with interdiction of polyphosphate hydrolysis by using ionchromatography. Advanced Materials Research.2012. 538-541:2334-2337. Main Scientific Research Projects
National Natural Science Fund: NO.31471611：Mechanism of intermolecular force and hydration water to control silver carp myosin aggregation.
National Natural Science Fund: NO. 31320004: Study on the mechanismof nutrition iron-nanoliposome absorption and iron supplement for anemia.
Open Research Fund Program of the State Key Laboratory of Food Science and technology of China: Study on the preparation and physical property of iron liposome by film dispersion-ultrasonic emulsify method Patents
Gao Ruichang, Yuan Li, Ren Xiaofeng, Ma Haile, Su Li. A method of dried fish flavor control using enzyme. ZL 201010133260.8
Gao Ruichang, Yuan Li, Li Laihao, Su Li. A method of freeze fish slice melioration using a no-phosphorus additive. ZL 201010156877.1
Gao Ruichang, Yuan Li, Sun Lu, Li wenwen, Lu Daoli, Chen Bin. A method of Ramanspectroscopic analysis for frozen Penaeus vannamei nondestructive quality detection. 201310370018.6. Main Scientific Research Projects： Patents Scientific Research Achievements and Awards Number of postgraduates under supervision 1 Number of supervised masters and Ph.D. 3 Number of supervised undergraduates 15 The above information updated Sep 2017 |
