[1]李兴飞，国家自然科学基金-面上项目，2023-2026年

[2]李兴飞，国家自然科学基金-青年基金项目，2019-2021年

[3]李兴飞，山东省重点研发计划，2022-2025年

[4]李兴飞，山东省重点扶持区域引进急需紧缺人才项目，2021-2022年

[5]李兴飞，江苏省自然科学基金，2018-2021年

[6]李兴飞，中国博士后基金面上项目，2020-2021年

[7]李兴飞，中国博士后基金面上项目，2017-2018年

代表性论文

1.Xingfei Li, Die Dong, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey.Food Hydrocolloids, 2016, 56, 207-217.

2.Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Protein selectivity controlled by polymer charge density and protein yield: carboxylated polysaccharides versus sulfated polysaccharides.Journal of Agricultural and Food Chemistry, 2016, 64 (47), 9054-9062.

3.Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Two-step complex behavior between Bowman-Birk protease inhibitor and ι-carrageenan: effect of protein concentration, ionic strength and temperature.Food Hydrocolloids, 2017, 62, 1-9.

4. Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Xiaobin Yu. An advance for removing antinutritional protease inhibitors: Soybeanwhey purification of Bowman-Birk chymotrypsin inhibitor bycombination of two oppositely charged polysaccharides.Carbohydrate Polymers, 2017, 164, 349-357.

5.Xingfei Li, Jie Long, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Protein Separation Coacervation with Carboxymethyl Cellulose of Different Substitution Degree: Noninteracting Behavior of Bowman−Birk Chymotrypsin Inhibitor.Journal of Agricultural and Food Chemistry, 2018, 66, 4439−4448.

6.Xingfei Li, Jie Long, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Protein recovery and anti-nutritional factor removal from soybean wastewater by complexing with a high concentration of polysaccharides in a novel quick-shearing system.Journal of Food Engineering, 2019, 241: 1-9.

7.Xingfei Li, Xu Liu, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds.RSC advances, 2019, 9(6): 2906-2918.

8.Xingfei Li, Luis Maldonado Mejia, Morgan Meiser, Tahrima Rouf, Yufei Hua, Jozef Kokini. Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin.Food Hydrocolloids, 2019, 96: 93-101.

9.Xingfei Li, Liyang Chen, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effect of preheating-induced denaturation during protein production on thestructure and gelling properties of soybean proteins.Food Hydrocolloids, 2020, 105: 105846.

10.Xingfei Li, Shunuan Yang, Cheng Lu, Jie Long, Xiangzhen Kong, Yufei Hua,Complexation of pea albumins with anionic polysaccharides and purification of PA1a.Food Hydrocolloids,2021, 117:106670.

11. Kejie Shen; Jie Long;Xingfei Li*; Yufei Hua; Yeming Chen; Xiangzhen Kong; Caimeng Zhang,Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions,International Journal of Food Science & Technology, 2022, 57:2333-2345.

12.Wenbo Hou, Jie Long, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang,Xingfei Li*, Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels,Frontiers in nutrition,2022,9:1053469.

水媒法制备油料蛋白和油脂关键技术及产业化,中国商业联合会,科技进步一等奖, 2020年(获奖)，排名第三。

[1]李兴飞，刘诗语，龙杰，华欲飞，张彩猛；一种利用豌豆蛋白粉制备低豆腥味豌豆蛋白酸奶的方法，CN2023111424069

[2]李兴飞，张心雨，龙杰，华欲飞，张彩猛；一种低豆腥无蔗糖大豆乳清蛋白发酵乳的制备方法，CN2023111348421

[3]李兴飞;华欲飞;龙杰;杨淑暖;陈业明;孔祥珍;张彩猛;一种高效回收并利用豌豆白蛋白制备乳液的方法,ZL202110598360.6

[4]李兴飞;华欲飞;杨淑暖;龙杰;孔祥珍;张彩猛;陈业明;一种从豌豆乳清废水回收PA2及psa LA的方法,ZL201910985995.4

[5]李兴飞;华欲飞;杨淑暖;陈业明;孔祥珍;张彩猛;一种利用负电荷多糖纯化豌豆清蛋白PA1a的方法,ZL202010771533.5

[6]李兴飞;张钊;华欲飞;曹连锋;张彩猛;王才立；一种低挥发性异味成分大豆酸奶及其制备方法，CN2022111540309

[7]LI, Xingfei; HUA, Yufei; LONG, Jie; ZHANG, Caimeng; YANG, Shunuan; CHEN, Yeming; KONG, Xiangzhen; Method for purifying pea albumin PA1a by using negatively charged polysaccharide, 2021-7-14, WIPO, WO 2022/028221 A1.

《食品物理学》（本科生）

《蛋白质化学》（研究生）