李大鹏，男，工学博士，副教授（2021年9月至今），2019年7月获中国农业大学工学水产品及贮藏工程专业博士学位。期间，于2016年12月至2018年11月国家公派留学，在美国路易斯安那州立大学Witoon Prinyawiwatkul教授课题组进行联合培养博士的学习。2019年9月至2021年8月在中国农业大学彭彦昆教授课题组进行博士后研究。主持或参与国家级、省部级的多项项目课题，发表SCI收录论文20余篇。担任《International Journal of Food Science and Technology》杂志的青年名誉副主编，《Comprehensive Reviews in Food Science and Food Safety》，《Journal of Food Science》，《International Journal of Food Science and Technology》等杂志的审稿人。
办公室：122cc太阳集成游戏官方网站B317
E-mail：dpli@shou.edu.cn
主要研究方向：
（1）水产品加工和储存过程中的质量变化和微生物作用机制。
（2）水产品加工和储存过程中的风味变化。
近5年主持或参与的科研项目：
（1）中国博士后基金，面上项目，基于特定腐败菌诱导的鱼肉肌苷酸降解机制，2020M680765，2020.11至2021.7，主持。
（2）北京市自然科学基金委员会,面上项目,6212011,淡水鱼冷藏过程中鱼肉体系腐败菌的互作效应及调控机制研究, 2021-01 至2023.12,参与。
（3）国家自然科学基金委员会,面上项目, 31972007, 淡水鱼肉贮藏过程中基于氨基酸侧链修饰的蛋白质氧化分子机制, 2020-01 至 2023-12,参与。
（4）国家自然科学基金委员会,青年科学基金项目,31801617,基于天然色素的新型色敏指示膜的鱼新鲜度检测方法及其响应机理, 2019-01至2021-12,参与。
近期发表论文：
[1] Li, D. （李大鹏）, Prinyawiwatkul, W., Tan, Y., Luo, Y.*, & Hong, H*. (2021). Asian Carp: A Threat to American Lake, A Feast on Chinese Table. Comprehensive Reviews in Food Science and Food Safety, 20(11): 2968-2990.
[2] Li, D. （李大鹏）, Karslı, B., Rubio, N., Janes, M., Luo, Y., Prinyawiwatkul, W.* & Xu, W.* (2020). Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water‐soluble chitosan coating. Letters in Applied Microbiology, 70: 380-387.
[3] Li, D. （李大鹏）, Qin, N., Zhang, L., Li, Q., Prinyawiwatkul, W., Luo. Y.* (2019). Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures. International Journal of Refrigeration. 98,294-301.
[4] Li, D. P.（李大鹏）, Zhang, L. T., Song, S. J., Wang, Z. Y., Kong, C. L., & Luo, Y. K. (2017). The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chemistry, 224, 347-352.
[5] Li, D. P.（李大鹏）, Jia, S. L., Zhang, L. T., Wang, Z. Y., Pan, J. F., Zhu, B. W., & Luo, Y. K. (2017). Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio). Journal of Food Engineering, 212, 226-233.
[6] Li, D. P.（李大鹏）, Jia, S. L., Zhang, L. T., Li, Q. Z., Pan, J. F., Zhu, B. W., Prinyawiwatkul, W., & Luo, Y. K. (2017). Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage. Innovative Food Science & Emerging Technologies, 42, 25-32.
[7] Li, D. P. （李大鹏）, Qin, N., Zhang, L. T., Lv, J., Li, Q. Z., & Luo, Y. K. (2016). Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4 degrees C: An in vivo study. Food Chemistry, 211, 812-818.
[8] Li, D. （李大鹏）, Teng, J., Wang, H., Liu, X., Luo, Y., & Wang, H. (2017). Relationship between Lipid Oxidation, Protein Function Properties, and Freshness Changes of Salt-Treated Blunt-Snout Bream (Megalobrama amblycephala) Fillets Stored at 4° C. Journal of Aquatic Food Product Technology, 26(4), 468-478.
[9] Liang, Y., Xie, Y., Li, D. （李大鹏）, Luo, Y., & Hong, H. (2021). Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. LWT, 135, 110033.
[10] Gao, S., Li, D.（李大鹏）, Hong, H., Shu, R., Cheng, H. and Luo, Y. (2020), Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked. Journal of Food Science, 85: 4249-4259.
[11] Karsli, B., Caglak, E., Li, D. （李大鹏）, Rubio, N. K., Janes, M., & Prinyawiwatkul, W. (2018). Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating. International Journal of Food Science & Technology, 54 (1), 25-33.
[12] Wang, H., Wang, H., Li, D. （李大鹏）, & Luo, Y. (2018). Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. Journal of Aquatic Food Product Technology, 27(1), 80-90.
[13] Liu, X. C., Zhang, Y. M., Li, D. P. （李大鹏）, & Luo, Y. K. (2017). Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 degrees C. Food Microbiology, 62, 106-111.
[14] Kong, C. L., Wang, H. Y., Li, D. P. （李大鹏）, Zhang, Y. M., Pan, J. F., Zhu, B. W., & Luo, Y. K. (2016). Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage. Food Chemistry, 201, 327-333.
[15] Qin, N., Li, D. P. （李大鹏）, Hong, H., Zhang, Y. M., Zhu, B. W., & Luo, Y. K. (2016). Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 degrees C. Food Chemistry, 201, 131-138.
[16] Qin, N., Li, D. P. （李大鹏）, Li, Q., Li, D. P., Liu, X. C., & Luo, Y. K. (2016). Application of Artificial Neural Network to Predict K-Value, Inosine Mono-Phosphate, and Hypoxanthine Concentrations of Grass Carp (Ctenopharyngodon idellus) Fillets During Storage. International Journal of Food Properties, 19(12), 2693-2706.