Home / People / Faculty / Xia Li

Xia Li——Associate Professor

Nationality:
CHINA
Phone:
022-87401830
Email:
lixia2008@tju.edu.cn
Office:
Room A507, Building 24, Tianjin University
School:
School of Pharmaceutical Science and Technology
ResearcherID:
Group weblink
Education Experience
2010 Ph. D. Tianjin University, China
Professional Experience
2010-2014 Lecturer School of Pharmaceutical Science and Technology, Tianjin University
2014-2018 Associate Professor School of Pharmaceutical Science and Technology, Tianjin University
Research Area

The research in the group of Li involves investigations into Traditional Chinese Medicines (TCM). The emphasis is on the genetic relationship among medicinal plants based on macromolecules, such as starch and polysaccharides, and the development of process techniques for herbal materials. Additionally, the group is involved in the development of functional foods from TCM and their effective constituents. Functional products with throat clearing, hypoglycemic, hypolipidemic and aperient bowel functions have been developed.

Honors and Awards
2015年度中国中西医结合学会科学技术奖,二等奖,中药大品种胃肠安丸质量提升和药效作用及机制的阐明
Patents
Highlighted Publications
Miao J, Li X*, Zhao CC, Gao XX, Wang Y, & Gao WY*. Active compounds, antioxidant activity and anti-α-glucosidase activity of different varieties of Chaenomeles fruits. Food Chemistry, 2018, 248, 330.
Miao J, Li X*, Zhao CC, Gao XX, Wang Y, Cheng KF & Gao WY*. Solvents selection based on active chemicals and activities of antioxidant, anti-α-glucosidase and inhibit effects on smooth muscle of isolated rat jejunum of Chaenomeles speciosa, Journal of Functional Foods, 2018, 40, 146.
Chen XT, Li X*, Mao XH, Huang HH, Qu Z, Miao J, Gao WY*, Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours. Food chemistry. 2017, 224.
Chen XT, Lu J, Li X*, Wang Y, Miao J, Mao XH, Gao WY*, Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours. LWT-Food Science and technology. 2017, 82, 303.
Huang HH, Jiang QQ, Chen YL, Li X*, Mao XH, Chen XT, Huang LQ, Gao WY*, Preparation, physicoechemical characterization and biological activities of two modified starches from yam (Dioscorea Opposita Thunb.), Food Hydrocolloids, 2016, 55, 244.
ResearcherID Publications
Year Title Author(s) Source Volume
2010 Anti-inflammatory Effects of Fritillaria ussuriensis Maxim Huang, Li-jing; Gao, Wen-yuan; Li, Xia; et al. Latin American Journal of Pharmacy 29
2010 Comparison of the morphological, crystalline, and thermal properties of different crystalline types of starches after acid hydrolysis Li Xia; Gao Wenyuan; Wang Juan; et al. Starch-Starke 62
2010 Evaluation of the in Vivo Anti-inflammatory Effects of Extracts from Pyrus bretschneideri Rehd. Huang, Li-Jing; Gao, Wen-Yuan; Li, Xia; et al. Journal of Agricultural and Food Chemistry 58
2010 In Vitro Antioxidant and In Vivo Anti-Inflammatory Potential of Crude Non-Alkaloid Fractions from Fritillaria ussuriensis Maxim Li, Xia; Gao, Wenyuan; Huang, Lijing; et al. Latin American Journal of Pharmacy 29
2010 Investigation of the Anti-inflammatory and Synergistic Activities of Bulbus Fritillariae ussuriensis and Xuehua Pear using Acute Inflammatory Models Huang, Lijing; Gao, Wenyuan; Li, Xia; et al. Latin American Journal of Pharmacy 29
2010 Preparation and physicochemical properties of carboxymethyl Fritillaria ussuriensis Maxim. starches Li, Xia; Gao, Wen-yuan; Huang, Li-jing; et al. Carbohydrate Polymers 80
2009 Carboxymethyl Chinese yam starch: synthesis, characterization, and influence of reaction parameters Wang Yanli; Gao Wenyuan; Li Xia Carbohydrate Research 344
2006 Thermal characterization and decomposition kinetics of free anthraquinones from rhubarb Zhang, Li Ming; Li, Xia; Dai, Yu Jie Chinese Chemical Letters 17
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