李棒棒，男，博士，校聘副教授，硕士生导师，河南科技学院食品学院专任教师，食品工程实验室主任。主要研究方向：冷冻面制品抗冻关键技术研究、粮食储藏理论与技术、粮食资源深度利用、杂粮食品开发与应用。主持及参与国家级、省部级科研项目2项，主持河南科技学院高层次人才科研启动计划项目1项。以第一作者发表学术论文8篇，其中SCI收录论文4篇，中文核心期刊论文收录4篇。

联系方式：lbb2023hist@163.com

代表论文：

Li B B, Cao Z Y, Zhang W, Wei S, Lv Y Y, Hu Y S. Protein oxidation-induced changes in the aggregation behavior and structure of gluten[J].LWT-Food Science and Technology, 2023, 184: 115062  

Li B B, Zhang W, Wei S, Lv Y Y, Shang J X, Hu Y S. Comprehensive proteome and lysine acetylome analysis after artificial aging reveals the key acetylated proteins involved in wheat seed oxidative stress response and energy production [J]. Journal of Food Biochemistry, 2022, 00: e14495.  

Li B B, Lv Y Y, Wei S, Zhang S B, Zhao Y Y, Hu Y S. Effects of protein oxidation on the rheological behaviour of different wheat flour [J]. International Journal of Food Science and Technology, 2022, 57(7): 4602-4612.

Li B B, Zhang S B, Lv Y Y, Wei S, Hu Y S. Reactive oxygen species-induced protein carbonylation promotes deterioration of physiological activity of wheat seeds [J]. Plos one, 2022, 17(3): e0263553.