李峰，女，博士。
一、学习经历：
2018.09—2022.06 西北农林科技大学 食品科学与工程学院 博士
2014.09—2016.06 石河子大学 食品学院 硕士
2009.09—2013.06 塔里木大学 生命科学学院 本科
二、工作经历：
2022年9月至今，新疆农业大学食品科学与药学学院
三、主讲课程：
食品化学、食品安全性评价、食品物性学
四、发表的文章：
1. Li, F.; Lei, H.; Xu, H. Influences of subcritical water extraction on the characterization and biological properties of polysaccharides from morchella sextelata. J. Food Process Preserv. 2021, n/a, e16024.
2. Li, F.; Jin, Y.; Wang, J.; Xu, H. Structure identification of two polysaccharides from morchella sextelata with antioxidant activity. In Foods, 2022; Volume 11.
3. Li, F.; Wang, K.; Dong, X.; Xu, H. Structure, conformation and immunomodulatory activity of a polysaccharide from morchella sextelata. International Journal of Food Science & Technology 2022, 57, 4628-4637.
4. Jin, Y.; Li, F.; Lou, X.; Xiao, Y.; Wang, X.; Liu, F.; Wang, J.; Xu, H. Evaluation of the encapsulation capacity of nervous acid in nanoemulsions obtained with natural and ethoxylated surfactants. J. Mol. Liq. 2021, 343, 117632.
5. Wang, K.; Kang, S.; Li, F.; Wang, X.; Xiao, Y.; Wang, J.; Xu, H. Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. J. Food Compos. Anal. 2022, 106, 104322.
6. Wang, K.; Qi, J.; Jin, Y.; Li, F.; Wang, J.; Xu, H. Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. Food Biosci. 2022, 48, 101782.
7. Wang, X.; Peng, F.; Liu, F.; Xiao, Y.; Li, F.; Lei, H.; Wang, J.; Li, M.; Xu, H. Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: fabrication, characterization, and in vitro release property. LWT 2020, 133, 109869.
