基本信息
李冠天 男 硕导 中国科学院海洋研究所
电子邮件： guantianli@qdio.ac.cn
通信地址： 山东省青岛市市南区南海路7号中国科学院海洋研究所2-325
邮政编码：
电子邮件： guantianli@qdio.ac.cn
通信地址： 山东省青岛市市南区南海路7号中国科学院海洋研究所2-325
邮政编码：
招生信息
招生专业
070703-海洋生物学
086000-生物与医药
086000-生物与医药
招生方向
海洋生物多糖分子及超分子结构
海洋活性物质构效关系
海洋生物新资源
海洋活性物质构效关系
海洋生物新资源
教育背景
2014-06--2018-05 新西兰奥克兰大学 化学博士
2011-05--2012-11 英国南安普顿大学\国家海洋中心 海洋学硕士
2005-09--2009-07 北京大学 化学学士
2011-05--2012-11 英国南安普顿大学\国家海洋中心 海洋学硕士
2005-09--2009-07 北京大学 化学学士
工作经历
工作简历
2022-10~现在, 中国科学院海洋研究所, 项目研究员
2018-05~2022-04,新西兰奥克兰大学, 博士后助理研究员
2018-05~2022-04,新西兰奥克兰大学, 博士后助理研究员
专利与奖励
奖励信息
（1） ADM-NZIFST优秀墙报奖, 一等奖, 其他, 2019
（2） 国家优秀自费留学生奖, 一等奖, 国家级, 2017
（2） 国家优秀自费留学生奖, 一等奖, 国家级, 2017
专利成果
（ 1 ） Nonenyl succinic anhydride modified starch, preparation method therefor, and application thereof, 发明专利, 2022, 第 1 作者, 专利号: WO 2022/205328 A1
出版信息
发表论文
[1] Chen, Chuanjie, Li, Guantian, Hemar, Yacine, Corke, Harold, Zhu, Fan. Physicochemical properties and molecular structure of lotus seed starch. CARBOHYDRATE POLYMERS[J]. 2023, 305: 120515-120515, http://dx.doi.org/10.1016/j.carbpol.2022.120515.
[2] Chuanjie Chen, Guantian Li, Professor Harold Corke, Fan Zhu. Molecular structure of lotus seed amylopectins and their beta-limit dextrins. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2023, 242: 125105-125105, [3] Chuanjie Chen, Guantian Li, Harold Corke, Fan Zhu. Physicochemical properties of starch in sodium chloride solutions and sucrose solutions: Importance of starch structure. FOOD CHEMISTRY[J]. 2023, 421: 136141-136141, http://dx.doi.org/10.1016/j.foodchem.2023.136141.
[4] Li, Guantian, Hemar, Yacine, Zhu, Fan. Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2022, 218: 181-189, http://dx.doi.org/10.1016/j.ijbiomac.2022.07.014.
[5] Chen, Chuanjie, Li, Guantian, Zhu, Fan. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. FOOD HYDROCOLLOIDSnull. 2021, 120: http://dx.doi.org/10.1016/j.foodhyd.2021.106899.
[6] Li, Guantian, Zhu, Fan. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2021, 193: 1371-1378, http://dx.doi.org/10.1016/j.ijbiomac.2021.10.199.
[7] Li, Guantian, Hemar, Yacine, Zhu, Fan. Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. FOOD HYDROCOLLOIDS[J]. 2021, 117: http://dx.doi.org/10.1016/j.foodhyd.2021.106685.
[8] Li, Jiecheng, Yang, Zhi, Lin, Xiaoling, Wu, Sinong, Li, Guantian, Li, Na, Otter, Don, Zhu, Fan, Hartinger, Christian, Corke, Harold, Hemar, Yacine. In-flow SAXS investigation of whey protein isolate hydrolyzed by bromelain. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS[J]. 2021, 631: http://dx.doi.org/10.1016/j.colsurfa.2021.127662.
[9] Wu, Sinong, Li, Guantian, Xue, Yu, Ashokkumar, Muthupandian, Zhao, Haibo, Liu, Dasong, Zhou, Peng, Sun, Yang, Hemar, Yacine. Solubilisation of micellar casein powders by high-power ultrasound. ULTRASONICS SONOCHEMISTRY[J]. 2020, 67: http://dx.doi.org/10.1016/j.ultsonch.2020.105131.
[10] Zhu, Fan, Hua, Yeying, Li, Guantian. Physicochemical properties of potato, sweet potato and quinoa starch blends. FOOD HYDROCOLLOIDS[J]. 2020, 100: http://dx.doi.org/10.1016/j.foodhyd.2019.105278.
[11] Li, Guantian, Zhu, Fan, Mo, Guang, Hemar, Yacine. Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. FOOD HYDROCOLLOIDS[J]. 2019, 92: 276-284, http://dx.doi.org/10.1016/j.foodhyd.2018.12.030.
[12] Li, Guantian, Xu, Xu, Zhu, Fan. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. FOOD CHEMISTRY[J]. 2019, 300: http://dx.doi.org/10.1016/j.foodchem.2019.125201.
[13] Li, Guantian, Zhu, Fan. Rheological properties in relation to molecular structure of quinoa starch. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2018, 114: 767-775, http://dx.doi.org/10.1016/j.ijbiomac.2018.03.039.
[14] Zhang, Ling, Li, Guantian, Yao, Weirong, Zhu, Fan. Unit and internal chain profiles of maca amylopectin. FOOD CHEMISTRY[J]. 2018, 242: 106-112, http://dx.doi.org/10.1016/j.foodchem.2017.09.024.
[15] Li, Guantian, Zhu, Fan. Effect of high pressure on rheological and thermal properties of quinoa and maize starches. FOOD CHEMISTRY[J]. 2018, 241: 380-386, http://dx.doi.org/10.1016/j.foodchem.2017.08.088.
[16] Zhu, Fan, Mojel, Reuben, Li, Guantian. Physicochemical properties of black pepper (Piper nigrum) starch. CARBOHYDRATE POLYMERS[J]. 2018, 181: 986-993, http://dx.doi.org/10.1016/j.carbpol.2017.11.051.
[17] Li, Guantian, Zhu, Fan. Physicochemical properties of quinoa flour as affected by starch interactions. FOOD CHEMISTRY[J]. 2017, 221: 1560-1568, http://dx.doi.org/10.1016/j.foodchem.2016.10.137.
[18] Zhang, Ling, Li, Guantian, Wang, Sunan, Yao, Weirong, Zhu, Fan. Physicochemical properties of maca starch. FOOD CHEMISTRY[J]. 2017, 218: 56-63, http://oa.las.ac.cn/oainone/service/browseall/read1?ptype=JA&workid=JA201903250000495LS.
[19] Li, Guantian, Zhu, Fan. Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2017, 164: 396-402, http://dx.doi.org/10.1016/j.carbpol.2017.02.014.
[20] Li, Guantian, Zhu, Fan. Molecular structure of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2017, 158: 124-132, http://dx.doi.org/10.1016/j.carbpol.2016.12.001.
[21] Zhu, Fan, Mojel, Reuben, Li, Guantian. Structure of black pepper (Piper nigrum) starch. FOOD HYDROCOLLOIDS[J]. 2017, 71: 102-107, http://dx.doi.org/10.1016/j.foodhyd.2017.05.009.
[22] Zhu, Fan, Bertoft, Eric, Li, Guantian. Morphological, Thermal, and Rheological Properties of Starches from Maize Mutants Deficient in Starch Synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY[J]. 2016, 64(34): 6539-6545, https://www.webofscience.com/wos/woscc/full-record/WOS:000382513600006.
[23] Li, Guantian, Wang, Sunan, Zhu, Fan. Physicochemical properties of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2016, 137: 328-338, http://dx.doi.org/10.1016/j.carbpol.2015.10.064.
[24] Guantian Li, Fan Zhu. Quinoa starch: Structures, properties, and applications. CARBOHYDRATE POLYMERS. http://dx.doi.org/10.1016/j.carbpol.2017.11.067.
[2] Chuanjie Chen, Guantian Li, Professor Harold Corke, Fan Zhu. Molecular structure of lotus seed amylopectins and their beta-limit dextrins. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2023, 242: 125105-125105, [3] Chuanjie Chen, Guantian Li, Harold Corke, Fan Zhu. Physicochemical properties of starch in sodium chloride solutions and sucrose solutions: Importance of starch structure. FOOD CHEMISTRY[J]. 2023, 421: 136141-136141, http://dx.doi.org/10.1016/j.foodchem.2023.136141.
[4] Li, Guantian, Hemar, Yacine, Zhu, Fan. Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2022, 218: 181-189, http://dx.doi.org/10.1016/j.ijbiomac.2022.07.014.
[5] Chen, Chuanjie, Li, Guantian, Zhu, Fan. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. FOOD HYDROCOLLOIDSnull. 2021, 120: http://dx.doi.org/10.1016/j.foodhyd.2021.106899.
[6] Li, Guantian, Zhu, Fan. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2021, 193: 1371-1378, http://dx.doi.org/10.1016/j.ijbiomac.2021.10.199.
[7] Li, Guantian, Hemar, Yacine, Zhu, Fan. Relationships between supramolecular organization and amylopectin fine structure of quinoa starch. FOOD HYDROCOLLOIDS[J]. 2021, 117: http://dx.doi.org/10.1016/j.foodhyd.2021.106685.
[8] Li, Jiecheng, Yang, Zhi, Lin, Xiaoling, Wu, Sinong, Li, Guantian, Li, Na, Otter, Don, Zhu, Fan, Hartinger, Christian, Corke, Harold, Hemar, Yacine. In-flow SAXS investigation of whey protein isolate hydrolyzed by bromelain. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS[J]. 2021, 631: http://dx.doi.org/10.1016/j.colsurfa.2021.127662.
[9] Wu, Sinong, Li, Guantian, Xue, Yu, Ashokkumar, Muthupandian, Zhao, Haibo, Liu, Dasong, Zhou, Peng, Sun, Yang, Hemar, Yacine. Solubilisation of micellar casein powders by high-power ultrasound. ULTRASONICS SONOCHEMISTRY[J]. 2020, 67: http://dx.doi.org/10.1016/j.ultsonch.2020.105131.
[10] Zhu, Fan, Hua, Yeying, Li, Guantian. Physicochemical properties of potato, sweet potato and quinoa starch blends. FOOD HYDROCOLLOIDS[J]. 2020, 100: http://dx.doi.org/10.1016/j.foodhyd.2019.105278.
[11] Li, Guantian, Zhu, Fan, Mo, Guang, Hemar, Yacine. Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. FOOD HYDROCOLLOIDS[J]. 2019, 92: 276-284, http://dx.doi.org/10.1016/j.foodhyd.2018.12.030.
[12] Li, Guantian, Xu, Xu, Zhu, Fan. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. FOOD CHEMISTRY[J]. 2019, 300: http://dx.doi.org/10.1016/j.foodchem.2019.125201.
[13] Li, Guantian, Zhu, Fan. Rheological properties in relation to molecular structure of quinoa starch. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES[J]. 2018, 114: 767-775, http://dx.doi.org/10.1016/j.ijbiomac.2018.03.039.
[14] Zhang, Ling, Li, Guantian, Yao, Weirong, Zhu, Fan. Unit and internal chain profiles of maca amylopectin. FOOD CHEMISTRY[J]. 2018, 242: 106-112, http://dx.doi.org/10.1016/j.foodchem.2017.09.024.
[15] Li, Guantian, Zhu, Fan. Effect of high pressure on rheological and thermal properties of quinoa and maize starches. FOOD CHEMISTRY[J]. 2018, 241: 380-386, http://dx.doi.org/10.1016/j.foodchem.2017.08.088.
[16] Zhu, Fan, Mojel, Reuben, Li, Guantian. Physicochemical properties of black pepper (Piper nigrum) starch. CARBOHYDRATE POLYMERS[J]. 2018, 181: 986-993, http://dx.doi.org/10.1016/j.carbpol.2017.11.051.
[17] Li, Guantian, Zhu, Fan. Physicochemical properties of quinoa flour as affected by starch interactions. FOOD CHEMISTRY[J]. 2017, 221: 1560-1568, http://dx.doi.org/10.1016/j.foodchem.2016.10.137.
[18] Zhang, Ling, Li, Guantian, Wang, Sunan, Yao, Weirong, Zhu, Fan. Physicochemical properties of maca starch. FOOD CHEMISTRY[J]. 2017, 218: 56-63, http://oa.las.ac.cn/oainone/service/browseall/read1?ptype=JA&workid=JA201903250000495LS.
[19] Li, Guantian, Zhu, Fan. Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2017, 164: 396-402, http://dx.doi.org/10.1016/j.carbpol.2017.02.014.
[20] Li, Guantian, Zhu, Fan. Molecular structure of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2017, 158: 124-132, http://dx.doi.org/10.1016/j.carbpol.2016.12.001.
[21] Zhu, Fan, Mojel, Reuben, Li, Guantian. Structure of black pepper (Piper nigrum) starch. FOOD HYDROCOLLOIDS[J]. 2017, 71: 102-107, http://dx.doi.org/10.1016/j.foodhyd.2017.05.009.
[22] Zhu, Fan, Bertoft, Eric, Li, Guantian. Morphological, Thermal, and Rheological Properties of Starches from Maize Mutants Deficient in Starch Synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY[J]. 2016, 64(34): 6539-6545, https://www.webofscience.com/wos/woscc/full-record/WOS:000382513600006.
[23] Li, Guantian, Wang, Sunan, Zhu, Fan. Physicochemical properties of quinoa starch. CARBOHYDRATE POLYMERS[J]. 2016, 137: 328-338, http://dx.doi.org/10.1016/j.carbpol.2015.10.064.
[24] Guantian Li, Fan Zhu. Quinoa starch: Structures, properties, and applications. CARBOHYDRATE POLYMERS. http://dx.doi.org/10.1016/j.carbpol.2017.11.067.