李德阳，1992年生，硕士生导师，大连工业大学“优博计划”引进校聘副教授。本、硕、博均就读于大连工业大学食品学院，朱蓓薇院士团队周大勇教授课题组成员。

1. 主要学术研究方向：水产品加工理论与技术；水产品加工和贮藏过程中的质构和色泽变化机理及调控。

2. 招收研究生所在一级学科：食品科学与工程

3．目前承担主要课程：本科生课程《食品标准与法规》、《食品企业管理》、《食品企业认证体系》、《食品添加剂》；研究生课程《食品高新技术》

4．承担科研项目情况：国家自然科学青年科学基金项目（即食虾贮藏过程中色泽劣变机制与调控方法，32102029，24万元，在研，主持）；国家重点研发计划专项项目（水产品营养品质保持与调控机制，2018YFD0901000，3852万元，在研，参与）；国家自然基金联合基金项目（辽东湾主要海珍品热加工过程质构形成的分子机制，U1808203，253万元，在研，参与）。

5．科研成果情况：以第一作者在Food Chemistry等杂志发表SCI收录论文7篇，EI收录论文1篇；申请发明专利4项。

近三年主要代表论文：

(1) De-Yang Li, Zhi-Feng Tan, Zi-Qiang Liu, Chao Wu, Hui-Lin Liu, Chao Guo, Da-Yong Zhou*. Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism. Food Chemistry, 2021, 351, 129344. (JCR Q1, IF 7.514)

(2) De-Yang Li, Hong-Kai Xie, Zhong-Yuan Liu, Ao Li, Jia-Xuan Li, Bing Liu, Xiao-Yang Liu, Da-Yong Zhou*. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chemistry, 2019, 297, 124951. (JCR Q1, IF 7.514)

(3) De-Yang Li, Zhen Yuan, Zi-Qiang Liu, Man-Man Yu, Yu Guo, Xiao-Yang Liu, Min Zhang, Hui-Lin Liu, Da-Yong Zhou*. Effect of oxidation and maillard reactionon color deterioration of ready-to-eat shrimps during storage. LWT – Food Science and Technology, 2020, 131, 109696. (JCR Q1, IF 4.952)

(4) De-Yang Li, Da-Yong Zhou*, Fa-Wen Yin, Xiu-Ping Dong, Hong-Kai Xie, Zhong-Yuan Liu, Ao Li, Jia-Xuan Li, Kanyasiri Rakariyatham, Fereidoon Shahidid. Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei. Journal of the Science of Food and Agriculture, 2020, 100 (6), 2544-2553. (JCR Q1, IF 3.638)

(5) De-Yang Li, Zi-Qiang Liu, Bing Liu, Yan Qi, Yu-Xin Liu, Xiao-Yang Liu, Lei Qin, Da-Yong Zhou*, Fereidoon Shahidi. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. Journal of Food Science, 2020, 85 (9), 2673-2680. (JCR Q2, IF 2.478)

(6) De-Yang Li, Ying Huang, Ke-Xin Wang, Xiu-Ping Dong*, Da Yu, Li-Hong Ge, Da-Yong Zhou, Chen-Xu Yu. Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing. International Journal of Food Properties, 2018, 21(1), 1291-1302. (JCR Q3, IF 1.808)

(7) De-Yang Li, Xiu-Ping Dong*, Ying Huang, Qiong Wu, Wen-Tao Liu, Lei Qin, Da-Yong Zhou, Sangeeta Prakash, Chen-Xu Yu. Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods. International Journal of Food Properties, 2018, 21(1), 1972-1985. (JCR Q3, IF 1.808)

(8) 李德阳，侯雅文，黄颖，黄美琪，姜鹏飞，张晓芳，董秀萍*，祁立波*. NaCl对大菱鲆肌原纤维蛋白特性的影响. 食品科学，2018，39 (16)，61-67. (EI)

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