李棟

1992-1996年：中國農業大學，工學學士學位；

1996-2001年：中國農業大學，工學博士學位；

2001-2003年：中國農業大學，講師，農業工程系副主任；

2001年：美國明尼蘇達大學、愛荷華州立大學、阿肯色大學，訪問學者；

2002年：尼日利亞，聯合國糧農組織援非建設專家；

2003-2008年：中國農業大學，副教授，農業工程系副主任；

2004年-至今：中國農業大學，碩士生導師；

2006年-至今：中國農業大學，博士生導師；

2008年：美國俄亥俄州立大學、德州農工大學、華盛頓州立大學，訪問學者；

2008年-至今：中國農業大學，教授。 ^[1] 

在國內外重要期刊上發表學術論文200餘篇，其中作為第一作者或通訊作者被SCI收錄98篇，累計影響因子超過300，作為第一作者或通訊作者被EI核心收錄99篇

[1] Effect of steam explosion on biodegradation of lignin in wheat straw. Bioresource Technology, 2008, 99(17), 8512-8515. (5年影響因子6.102)

[2] Preparation of crosslinked starch microspheres and their drug loading and releasing properties. Carbohydrate Polymers, 2008, 74(3), 379-384. (5年影響因子5.13)

[3] Rheological properties of dilute aqueous solutions of cassava starch. Carbohydrate Polymers, 2008, 74(3), 385-389. (5年影響因子5.13)

[4] Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 2009, 75(1), 32-38. (5年影響因子5.13)

[5] Effect of sucrose on dynamic mechanical characteristics of maize and potato starch films. Carbohydrate Polymers, 2009, 76(2), 239-243. (5年影響因子5.13)

[6] Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydrate Polymers, 2009, 77(3), 472-481. (5年影響因子5.13)

[7] Effects of drying methods on rheological properties of flaxseed gum. Carbohydrate Polymers, 2009, 78(2), 213-219. (5年影響因子5.13)

[8] Morphological properties and thermoanalysis of micronized cassava starch. Carbohydrate Polymers, 2010, 79(1), 101-105. (5年影響因子5.13)

[9] Dynamic viscoelastic properties of sweet potato studied by dynamic mechanical analyzer. Carbohydrate Polymers, 2010, 79(3), 520-525. (5年影響因子5.13)

[10] Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions. Carbohydrate Polymers, 2010, 79(4), 1130-1139. (5年影響因子5.13)

[11] Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydrate Polymers, 2010, 80(2), 461-467. (5年影響因子5.13)

[12] Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydrate Polymers, 2010, 81(1), 128-133. (5年影響因子5.13)

[13] Effects of high pressure homogenization on rheological properties of flaxseed gum. Carbohydrate Polymers, 2011, 83(2), 489-494. (5年影響因子5.13)

[14] Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: influence of various process parameters on particle size and stability. Carbohydrate Polymers, 2011, 83(4), 1604-1610. (5年影響因子5.13)

[15] Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 2011, 86(1), 202-207. (5年影響因子5.13)

[16] Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydrate Polymers, 2011, 86(1), 343-351. (5年影響因子5.13)

[17] Dynamic mechanical properties of flaxseed gum based edible films. Carbohydrate Polymers, 2011, 86(2), 499-504. (5年影響因子5.13)

[18] Rheological study and fractal analysis of flaxseed gum gels. Carbohydrate Polymers, 2011, 86(2), 594-599. (5年影響因子5.13)

[19] The rheological behavior of native and high-pressure homogenized waxy maize starch pastes. Carbohydrate Polymers, 2012, 88(2), 481-489. (5年影響因子5.13)

[20] Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method. Carbohydrate Polymers, 2012, 88(3), 912-916. (5年影響因子5.13)

[21] The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels. Carbohydrate Polymers, 2012, 88(4), 1214-1220. (5年影響因子5.13)

[22] Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying. Carbohydrate Polymers, 2012, 88(4), 1319-1325. (5年影響因子5.13)

[23] The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanoparticles. Carbohydrate Polymers, 2012, 88(4), 1334-1341. (5年影響因子5.13)

[24] The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles. Carbohydrate Polymers, 2012, 90(4), 1530-1537. (5年影響因子5.13)

[25] Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods. Carbohydrate Polymers, 2012, 90(4), 1732-1738. (5年影響因子5.13)

[26] Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013, 92(1), 98-105. (5年影響因子5.13)

[27] Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013, 92(2), 1151-1158. (5年影響因子5.13)

[28] Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties. Carbohydrate Polymers, 2013, 94(2), 782-790. (5年影響因子5.13)

[29] Optimization of production yield and functional properties of pectin extracted from sugar beet pulp. Carbohydrate Polymers, 2013, 95(1), 233-240. (5年影響因子5.13)

[30] Characterization of starch films containing starch nanoparticles. Part 1: Physical and mechanical properties. Carbohydrate Polymers, 2013, 96(2), 593-601. (5年影響因子5.13)

[31] Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties. Carbohydrate Polymers, 2013, 96(2), 602-610. (5年影響因子5.13)

[32] The effect of partial gelatinization of corn starch on its retrogradation. Carbohydrate Polymers, 2013, 97(2), 512-517. (5年影響因子5.13)

[33] Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization. Carbohydrate Polymers, 2014, 101, 727-732. (5年影響因子5.13)

[34] Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp. Carbohydrate Polymers, 2014, 102, 136-143. (5年影響因子5.13)

[35] Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. Carbohydrate Polymers, 2014, 103, 310-318. (5年影響因子5.13)

[36] Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels. Carbohydrate Polymers, 2014, 108, 183-191. (5年影響因子5.13)

[37] Viscoelastic behavior of maize kernel studied by dynamic mechanical analyzer. Carbohydrate Polymers, 2014, 112, 350-358. (5年影響因子5.13)

[38] Creep behavior of starch-based nanocomposite films with cellulose nanofibrils. Carbohydrate Polymers, 2015, 117, 957-963. (5年影響因子5.13)

[39] Optimization of ethanol-water extraction of lignans from flaxseed. Separation and Purification Technology, 2007, 57(1), 17-24. (5年影響因子3.843)

[40] Extrusion detoxification technique on flaxseed by uniform design optimization. Separation and Purification Technology, 2008, 61(1), 51-59. (5年影響因子3.843)

[41] Ultrasound-assisted extraction of oil from flaxseed. Separation and Purification Technology, 2008, 62(1), 192-198. (5年影響因子3.843)

[42] Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. Journal of Food Engineering, 2008, 85(1), 59-64. (5年影響因子3.585)

[43] Effect of high-pressure homogenization on the structure and thermal properties of maize starch. Journal of Food Engineering, 2008, 87(3), 436-444. (5年影響因子3.585)

[44] Effect of flaxseed gum addition on rheological properties of native maize starch. Journal of Food Engineering, 2008, 89(1), 87-92. (5年影響因子3.585)

[45] Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough. Journal of Food Engineering, 2008, 89(2), 137-141. (5年影響因子3.585)

[46] Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 2009, 91(3), 392-401. (5年影響因子3.585)

[47] Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 2009, 92(3), 250-254. (5年影響因子3.585)

[48] Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate. Journal of Food Engineering, 2009, 92(3), 255-260. (5年影響因子3.585)

[49] Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 2009, 93(2), 242-248. (5年影響因子3.585)

[50] Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. Journal of Food Engineering, 2010, 96(4), 555-561. (5年影響因子3.585)

[51] Rheological properties of extruded dispersions of flaxseed-maize blend. Journal of Food Engineering, 2010, 98(4), 480-491. (5年影響因子3.585)

[52] Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering, 2010, 100(3), 417-426. (5年影響因子3.585)

[53] Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique. Journal of Food Engineering, 2011, 103(1), 9-13. (5年影響因子3.585)

[54] The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). Journal of Food Engineering, 2011, 104(1), 56-62. (5年影響因子3.585)

[55] Shear-thickening properties of waxy maize starch dispersions. Journal of Food Engineering, 2011, 107(3-4), 415-423. (5年影響因子3.585)

[56] Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch. Journal of Food Engineering, 2012, 113(1), 61-68. (5年影響因子3.585)

[57] Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking. Journal of Food Engineering, 2012, 113(3), 399-407. (5年影響因子3.585)

[58] Effect of flaxseed meal on the dynamic mechanical properties of starch-based films. Journal of Food Engineering, 2013, 118(4), 365-370. (5年影響因子3.585)

[59] Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014, 126, 48-55. (5年影響因子3.585)

[60] Effect of alkaline and high-pressure homogenization on the extraction of phenolic acids from potato peels. Innovative Food Science and Emerging Technologies, 2016, 37, 91-97. (5年影響因子3.458)

[61] Effect of partially gelatinized corn starch on the rheological properties of wheat dough. LWT - Food Science and Technology, 2016, 66, 324-331. (5年影響因子2.929)

[62] Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels. LWT-Food Science and Technology, 2016, 74, 528-533. (5年影響因子2.929)

[63] Effect of LBG on the gel properties of acid-induced SPI gels. LWT-Food Science and Technology, 2017, 75, 1-8. (5年影響因子2.929)

[64] Heat-moisture treatment and acid hydrolysis of corn starch in different sequences. LWT-Food Science and Technology, 2017, 79, 11-20. (5年影響因子2.929)

[65] Multiple endothermic transitions of acid hydrolyzed and heat-moisture treated corn starch. LWT-Food Science and Technology, 2017, 81, 195-201. (5年影響因子2.929)

[66] Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water. LWT-Food Science and Technology, 2017, 81, 335-342. (5年影響因子2.929)

[67] Effects of CSEC ratio on structure and properties of polyurethane foams prepared from untreated liquefied corn stover with PAPI. Chemical Engineering Research and Design, 2008, 86(4), 413-418. (5年影響因子2.82)

[68] The adsorption and release characteristics of CPFX in porous starch produced through different drying methods. Drying Technology, 2013, 31(13-14), 1592-1599. (5年影響因子2.006)

[69] Application of various drying methods to produce enzymatically hydrolyzed porous starch granules. Drying Technology, 2013, 31(13-14), 1627-1634. (5年影響因子2.006)

[70] Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels. Drying Technology, 2013, 31(13-14), 1635-1642. (5年影響因子2.006)

[71] Microstructure analysis of rice kernel. International Journal of Food Properties, 2007, 10(1), 85-91. (5年影響因子1.528)

[72] Micronization and hydrophobic modification of cassava starch. International Journal of Food Properties, 2007, 10(3), 527-536. (5年影響因子1.528)

[73] Effect of high-pressure homogenization on the structure of cassava starch. International Journal of Food Properties, 2007, 10(4), 911-922. (5年影響因子1.528)

[74] Characteristics of flaxseed oil from two different flax plants. International Journal of Food Properties, 2011, 14(6), 1286-1296. (5年影響因子1.528)

[75] Influences of microemulsion cross-linking reaction and ball-milling on particle size characteristics of potato and maize starches. International Journal of Food Engineering, 2006, 2(4), Article 6, 1-17. (5年影響因子0.623)

[76] Dynamic viscoelastic properties of rice kernels studied by dynamic mechanical analyzer. International Journal of Food Engineering, 2007, 3(2), Article 1, 1-16. (5年影響因子0.623)

[77] Effect of moisture content on the physical properties of fibered flaxseed. International Journal of Food Engineering, 2007, 3(5), Article 1, 1-13. (5年影響因子0.623)

[78] Ohmic heating behavior of some selected liquid food materials. International Journal of Food Engineering, 2008, 4(3), Article 2, 1-16. (5年影響因子0.623)

[79] Optimization of supercritical carbon dioxide extraction of flaxseed oil using response surface methodology. International Journal of Food Engineering, 2008, 4(4), Article 6, 1-19. (5年影響因子0.623)

[80] Thermomechanical property of rice kernels studied by DMA. International Journal of Food Engineering, 2009, 5(2), Article 2, 1-15. (5年影響因子0.623)

[81] Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 2009, 5(2), Article 3, 1-19. (5年影響因子0.623)

[82] Study on creep properties of japonica cooked rice and its relationship with rice chemical compositions and sensory evaluation. International Journal of Food Engineering, 2009, 5(3), Article 10, 1-18. (5年影響因子0.623)

[83] Effects of flaxseed gum addition and drying conditions on creep-recovery properties and water vapour transmission rate of starch-based films. International Journal of Food Engineering, 2009, 5(4), Article 10, 1-17. (5年影響因子0.623)

[84] Thermal properties of polyurethane films prepared from mixed cellulose, hemicelluloses and lignin. International Journal of Food Engineering, 2012, 8(4), Article 1, 1-19. (5年影響因子0.623)

[85] The digestibility and thermal properties of fermented flaxseed protein. International Journal of Food Engineering, 2012, 8(4), Article 12, 1-18. (5年影響因子0.623)

[86] Effects of defatted flaxseed addition on rheological properties of wheat flour slurry. International Journal of Food Engineering, 2013, 9(4), 457-466. (5年影響因子0.623)

[87] Physical properties of naked oat seeds (Avena nuda L.). International Journal of Food Engineering, 2014, 10(2), 339-345. (5年影響因子0.623)

[88] Isolation and characterization of corncob cellulose fibers using microwave-assisted chemical treatments. International Journal of Food Engineering, 2014, 10(3), 427-436. (5年影響因子0.623)

[89] Modeling the total residence time in a rotary dryer. International Journal of Food Engineering, 2015, 11(3), 405-410. (5年影響因子0.623)

[90] Characterization of pyrolysis products obtained from Desmodesmus sp. cultivated in anaerobic digested effluents (DADE). International Journal of Food Engineering, 2015, 11(6), 825-832. (5年影響因子0.623)

[91] Modeling and simulation of a co-current rotary dryer. International Journal of Food Engineering, 2016, 12(2), 189-194. (5年影響因子0.623)

[92] Temperature-oriented pyrolysis on the decomposition characteristics of Chlorella pyrenoidosa. International Journal of Food Engineering, 2016, 12(3), 295-301. (5年影響因子0.623)

[93] Mechanical and thermal properties of polyurethane foams from liquefied sugar beet pulp. International Journal of Food Engineering, 2016, 12(9), 911-919. (5年影響因子0.623)

[94] The stress relaxation behavior of rice as a function of time, moisture and temperature. International Journal of Food Engineering, 2017, 13(2), 1-10. (5年影響因子0.623)

[95] Effect of trypsin on antioxidant activity and gel-rheology of Flaxseed Protein. International Journal of Food Engineering, 2017, 13(3), 1-12. (5年影響因子0.623)

[96] Non-linear rheological properties of soy protein isolate dispersions and acid-induced gels. International Journal of Food Engineering, 2017, 13(5), 1-12. (5年影響因子0.623)

[97] Microwave driven sugar beet pulp liquefaction in polyhydric alcohols. International Journal of Food Engineering, 2017, In Press. (5年影響因子0.623)

[98] Effect of addition of antioxidant flaxseed polypeptide on the rheological properties of native maize starch. International Journal of Food Engineering, 2017, In Press. (5年影響因子0.623)

[99] Effect of moisture content and heating rates on the thermal properties of rice embryos measured by differential scanning calorimetry. International Agricultural Engineering Journal, 2016, 25(1), 38-42. (EI核心收錄) ^[1] 

以第一完成人申請國家發明專利20項，授權16項，成功轉讓給企業1項

1、一種澱粉微球及其製備方法，發明專利授權號：ZL200710179051.5，已經成功轉讓給企業；

2、一種擠壓膨化去除亞麻粕中亞麻膠的方法，發明專利授權號：ZL200810247560.1；

3、一種蛋白飼料及其製備方法，發明專利授權號：ZL200910076244.7；

4、一種利用高壓均質改性大米澱粉製備油脂微膠囊及其方法，發明專利授權號：ZL200810226387.7；

5、一種複合膨化懷山藥粉及其製備方法，發明專利授權號：ZL200910077227.5；

6、一種澱粉納米微球及其製備方法，發明專利授權號：ZL200910086164.X；

7、一種製備玉米芯基聚氨酯硬質泡沫阻尼材料的方法，發明專利授權號：ZL201110086889.6；

8、利用造紙廢液提取物合成生物質基聚氨酯泡沫材料的方法，發明專利授權號：ZL201110034192.4；

9、一種生物質基聚氨酯泡沫材料的製備方法，發明專利授權號：ZL201110101670.9；

10、一種工業辣椒廢渣製備生物可降解聚氨酯泡沫的方法，發明專利授權號：ZL201110313170.1；

11、一種橄欖油微膠囊及其製備方法，發明專利授權號：ZL201110393990.6；

12、一種利用玉米芯和工業辣椒廢渣合成可降解聚氨酯的方法，發明專利授權號：ZL201210028194.7；

13、一種增強型玉米芯基聚氨酯泡沫材料的製造方法，發明專利授權號：ZL201110374353.4；

14、一種聚氨酯泡沫阻尼材料及其製備方法，發明專利授權號：ZL201210062157.8；

15、一種高直鏈玉米澱粉糊及其製備方法，發明專利授權號：ZL201210460843.0；

16、一種聚氨酯泡沫的製備方法，發明專利授權號：ZL201210488345.7；

17、一種超聲波輔助提取亞麻油的方法，發明專利公開號：200710179325.0；

18、一種快速提取亞麻油的方法，發明專利公開號：200910076495.5；

19、一種含有植物油渣的生物質基聚氨酯泡沫及其製備方法，發明專利公開號：201110324683.2；

20、一種亞麻膠-酪蛋白凝膠及其製備方法，發明專利公開號：201210196064.4。 ^[1] 

1. 國家重點研發計劃課題，雜糧作物機械收穫力學特性研究，主持；

2. 北京食品營養與人類健康高精尖創新中心開放基金，濕熱預處理對澱粉納米晶製備的影響及其應用特性，主持；

3. 糧食公益性行業科研專項子課題，糧食儲藏、運輸與乾燥環節損失浪費調查評估研究，主持；

4. 國家高技術研究發展計劃（863計劃）重大項目子課題，食品高效節能幹燥裝備開發與新技術研究，主持；

5. 公益性行業（農業）科研專項子課題，適於不同區域農户小型儲糧設施研究與示範推廣，主持；

6. 北京市科技計劃子課題，高膳食纖維類食品產業化加工核心技術開發與應用，主持；

7. 教育部新世紀優秀人才支持計劃，農作物秸稈不完全液化產物用於土壤保護的研究，主持；

8. 國家科技支撐計劃重點項目子課題，稻穀收穫集約化乾燥技術和設備研發與示範，主持；

9. 國家高技術研究發展計劃（863計劃）重點項目子課題，秸稈收集固化成型關鍵技術及裝備，主持；

10. 國家自然科學基金，基於高壓均質技術的細乳液交聯法合成澱粉納米微球的研究，主持。 ^[1]