李秀芬，博士，副教授，硕士生导师，毕业于中国科学院大学。云南省“兴滇英才”第三层次人才，云南省科技特派员、云南省“三区”科技人才，担任《Journal
of Future Foods》、《农产品加工》、《食品研究与开发》期刊青年编委。主要研究高原特色食品的加工与利用，食品新凝胶体系的构建及应用等。主持国家基金、云南省基础研究项目等10余项。以第一或通讯作者在Food
Hydrocolloids、Food
Chemistry、Food
Research International、中国食品学报、食品科学等国内外知名期刊发表论文20多篇，讲授云南农业大学本科生一流课程《食品毒理学》，以及《食品工程原理》、《食品专业英语》等，参编 “十四五”规划教材4部，发表教改论文3篇，主持教改项目1项。
邮箱：orangexiufen@163.com
1. Bing
Zhao, Fuxia Wang, Jia Luo, Li Guo, Haidan Wang, Jianyou Li, Jienan Li, Xiufen
Li (通讯作者).
Intermolecular interactions influenced the gelation and texture improvement
of sturgeon surimi gels by walnut protein isolates. Food Chemistry, 2025, 478,
143690.
2. Xiufen Li, Jinye Yong, Bing Zhao, Yubo Zhu, Jia Luo,
Jun Sheng, Yang Tian. Hypoglycemic effect of
dietary fibers from Moringa oleifera leaves: In vitro and in vivo
studies. Food Research International, 2025, 209,
116196.
3. Yuxuan Zou, Yang Tian, Bing Zhao,
Jienan Li, Jia Luo, Jun Sheng, Xiufen Li (通讯作者).
Effects of cellulose diameter on the formation and rheological properties of
edible walnut oleogels structured by cellulose nanofiber. Food Hydrocolloids,
2024, 154, 110149.
4. Xiufen Li, Bing Zhao,
Yuxuan Zou, Guanshui Guo, Jienan Li, Jun Sheng, Yang Tian, Jia Luo. Structure,
rheology and stability of walnut oleogels structured by cellulose nanofiber of
different lengths. Food Hydrocolloids, 2024, 154,
110148.
5. Xiufen Li, Yuxuan Zou, Bing
Zhao, Jienan Li, Jia Luo, Jun Sheng, Yang Tian. Structure, rheology and
stability of the walnut oleogels with different carboxylation degree of
cellulose nanofiber. International Journal of Biological Macromolecules, 2024,
275, 133708.