1.玉米淀粉及其多元化衍生物产品精细化加工成套技术开发：十四五国家重点研发计划，2021YFD2101002，2021-2026，课题负责人

2.酶法生产环糊精产物包合植物精油乳液的稳定机制及其对乳液抑菌特性的影响研究：国家自然科学基金面上项目，32372260，2024-2027，主持

3.环糊精包合三丁酸甘油酯的分子机制及其产物缓释行为研究：国家自然科学基金面上项目，32072171，2021-2024，主持

4.食品绿色节能制造关键技术及装备研发：十三五国家重点研发计划，2017YFD0400400，2017-2020，子课题负责人

5.食品安全大数据关键技术研究：十三五国家重点研发计划，2018YFC1604000，2018-2021，子课题负责人

6.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

7.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

8.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

9.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

10.环糊精制备工艺优化及系列产品开发，横向课题

11.淀粉糖生产与分离技术产学研合作，横向课题

12.米粉保鲜保质技术开发及生产线设计，横向课题

13.可得然胶、多聚赖氨酸在米粉制品中的应用研究，横向课题

14.呼伦贝尔农垦集团粮食仓储及流通加工综合园区项目总体规划和项目建议书编制，横向课题

15.挤压米粉分子结构分析，横向课题

16.淀粉颗粒及分子结构分析，横向课题

17.变性淀粉生产线工艺设计及调试，横向课题

18.食品中淀粉、蛋白含量的快速测定及分析，横向课题

19.银杏全粉加工关键技术研发，横向课题

20.广村食品-威尼斯432888can联合实验室，横向课题

►代表性文章（20篇）

1. Shuangdi Chen, Zhaofeng Li*, Bimal Chitrakar, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*.Improved stability and antibacterial activity of cinnamaldehyde emulsion co-stabilized by cyclodextrin glycosyltransferase-catalyzed starch products and Tween 80. Food Hydrocolloids, 2024, 154: 110142.

2. Zexi Li, Haocun Kong, Zhaofeng Li, Zhengbiao Gu*, Qianwen Yang, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*. Pullulanase pretreatment of highly concentrated maltodextrin solution improves maltose yield during β-amylase-catalyzed saccharification. International Journal of Biological Macromolecules, 2024, 264: 130701.

3. Lan Zhang, Haocun Kong, Bimal Chitrakar, Xiaofeng Ban, Zhengbiao Gu,Yan Hong, Li Cheng, Zhaofeng Li*,Caiming Li*. The substitution sites of hydroxyl and galloyl groups determine the inhibitory activity of human pancreatic α-amylase in twelve tea polyphenol monomers. International Journal of Biological Macromolecules, 2024, 259: 129189.

4. Shuangdi Chen, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*.Cyclodextrin glycosyltransferase-catalyzed products from starch enhance the stability of microencapsulated cinnamaldehyde emulsion. Food Hydrocolloids, 2023, 144: 108991.

5. Lan Zhang, Haocun Kong, Zhaofeng Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong, Li Cheng,Caiming Li*.Physicochemical characterizations, α-amylase inhibitory activities and inhibitory mechanisms of five bacterial exopolysaccharides. International Journal of Biological Macromolecules, 2023, 249: 126047.

6. Yan Feng, Shuangdi Chen, Zhaofeng Li, Zhengbiao Gu, Shude Xu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*. A review of controlled release from cyclodextrins: release methods, release systems and application. Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4744-4756.

7. Shuangdi Chen, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*.A new micro-agar dilution method to determine the minimum inhibitory concentration of essential oils against microorganisms. Journal of Microbiological Methods, 2023, 211: 106791.

8. Zexi Li, Haocun Kong, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*. Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances.ComprehensiveReviews inFoodScience andFoodSafety, 2023, 22(3): 1597-1612.

9. Zihang Jiang, Xiaofang Xie, Zhaofeng Li, Xiaofeng Ban, Zhengbiao Gu, Xiaoshu Tang, Yan Hong, Li Cheng,Caiming Li*. Regulation of cell membrane permeability enhanced the non-classical secretion of γ-cyclodextrin glycosyltransferase in Bacillus subtilis. Journal of Agricultural and Food Chemistry, 2022, 70: 16307-16315.

10. Yan Feng, Jiayu Gu, Tong Zhu, Zhaofeng Li, Zhengbiao Gu, Shude Xu, Xiaofeng Ban,Caiming Li*. Enzymatic cyclodextrin synthesis-tributyrin inclusion complex: Properties, structural characterization and release behaviors in vitro. LWT-Food Science and Technology, 2022, 165: 113726.

11.Caiming Li, Yuxian You, Di Chen, Zhengbiao Gu, Yuzhu Zhang, Tod P. Holler, Xiaofeng Ban, Yan Hong, Li Cheng, Zhaofeng Li*. A systematic review of rice noodles: Raw material, processing method and quality improvement.Trends in Food Science & Technology, 2021, 107: 389-400.

12.Caiming Li, Zexi Li, Tonghui Liu, Zhengbiao Gu*, Xiaofeng Ban, Xiaoshu Tang, Yan Hong, Li Cheng, Zhaofeng Li*. Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrin. Food Hydrocolloids, 2021, 113: 106512.

13.Caiming Li, Yuxian You, Zi Lu, Zhengbiao Gu, Yan Hong, Li Cheng, Xiaofeng Ban, Zhaofeng Li*. Alcohol complexing agents influence bacterial α-cyclodextrin production. LWT - Food Science and Technology, 2021, 135: 110031.

14.Caiming Li, Yuxian You, Yuzhu Zhang, Xiaofang Xie, Qi Xu, Zhengbiao Gu, Xiaofeng Ban, Xiaoshu Tang, Yan Hong, Li Cheng, Zhaofeng Li*. Maltose binding site 2 mutations affect product inhibition of Bacillus circulans STB01 cyclodextrin glycosyltransferase. International Journal of Biological Macromolecules, 2021, 175: 254-261.

15.Caiming Li, Haocun Kong, Qianwen Yang, Zhengbiao Gu, Xiaofeng Ban, Li Cheng, Yan Hong, Zhaofeng Li*. A temperature-mediated two-step saccharification process enhances maltose yield from high-concentration maltodextrin solutions. Journal of the Science of Food and Agriculture, 2021, 101: 3742-3748.

16. Tonghui Liu, Chuqi Feng, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng,Caiming Li*. Efficient formation of carvacrol inclusion complexes during β-cyclodextrin. Food Control, 2021, 130: 108296.

17.Caiming Li, Xiaofeng Ban, Yuzhu Zhang, Zhengbiao Gu, Yan Hong, Li Cheng, Xiaoshu Tang, Zhaofeng Li*. Rational design of disulfide bonds for enhancing the thermostability of the 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02. Journal of Agricultural and Food Chemistry, 2020, 68, 13791-13797.

18. 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 from Bacillus circulans. Food Hydrocolloids, 2020, 99: 105336.

19. Lei Ma, Feiyang Xiong, Haocun Kong, Zhengbiao Gu, Zhaofeng Li, Yan Hong, Li Cheng,Caiming Li*. Moderate vinyl acetate acetylation improves the pasting properties of oxidized corn starch.Starch, 2020, 2000079.

20. Yuxian You, Mingyue Zhang, Wen Yang, Cheng Li, Yuntao Liu*,Caiming Li*, Jialiang He, Wenjuan Wu. Starch phosphorylation and the in vivo regulation of starch metabolism and characteristics. International Journal of Biological Macromolecules, 2020, 159: 823-831.

1.国家科技进步二等奖：玉米淀粉及其深加工产品的高效生物制造关键技术与产业化，2020，排名：4/10

2.教育部技术发明一等奖：淀粉结构精准设计及其产品创制，2019，排名：4/6

3.中国商业联合会科学技术奖特等奖：食品安全风险分级评价与智能化监督关键技术，2022，排名：4/10

4.首届中国高校科技成果交易会成果创新奖：改善环糊精葡萄糖基转移酶使用性能的关键技术，2017，排名：2/5

5.威尼斯432888can“金龙鱼青年教师奖”，2017，排名：1/1

1.一种保鲜湿米粉的灭菌方法，授权，2022.07.05，中国，排名第1，发明人：李才明，尤钰娴，李兆丰，顾正彪，班宵逢，洪雁，程力，专利号：202010103521.5

2.一种枯草芽孢杆菌多糖类α-淀粉酶抑制剂及其应用，授权，2022.07.05，中国，排名第1，发明人：李才明，李兆丰，张兰，陈荻，顾正彪，班宵逢，洪雁，程力，专利号：202310830580.6

3.一种测定植物精油最小抑菌浓度的方法，授权，2021.11.23，中国，排名第1，发明人：李才明，陈双娣，李兆丰，顾正彪，班宵逢，程力，洪雁，专利号：202210841777.5

4.一种提高β-环糊精葡萄糖基转移酶可溶性表达量的方法，授权，2022.07.05，中国，排名第1，发明人：李才明，周媛媛，李兆丰，陈双娣，顾正彪，程力，洪雁，班宵逢，专利号：202111338954.X

5.一株发酵乳杆菌及其强化发酵米粉的方法，授权，2021.06.25，中国，排名第1，发明人：李才明，陈荻，李兆丰，顾正彪，班宵逢，程力，洪雁，专利号：201911203050.9

6.一种小溪芽孢杆菌及其应用，授权，2021.11.23，中国，排名第1，发明人：李才明，李兆丰，陈双娣，顾正彪，程力，洪雁，班宵逢，专利号：202110831065.0

7.一种香芹酚微胶囊及其制备方法，授权，2021.05.04，中国，排名第1，发明人：李才明，刘彤晖，李兆丰，顾正彪，李泽西，班宵逢，洪雁，程力，专利号：201911050773.X

8.一种酶法包合三丁酸甘油酯的方法法，授权，2021.03.30，中国，排名第1，发明人：李才明，李兆丰，陈双娣，顾正彪，冯焱，李泽西，程力，洪雁，专利号：201810347106.7

9.一种减弱环糊精葡萄糖基转移酶产物抑制的方法，授权，2021.07.27，中国，排名第1，发明人：李才明，李兆丰，陈双娣，顾正彪，李泽西，洪雁，程力，专利号：201810286129.1

10.一种高效降低银杏果中银杏酸含量的方法，授权，2020.07.07，中国，排名第1，发明人：李才明，顾正彪，张凤景，李兆丰，洪雁，程力，专利号：201611101062.7

《食品工厂设计》、《食品工厂机械与设备》、《食品工艺学实验》、《谷物基础实验》