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李芳，博士，助理研究員。1996年7月生，2018年畢業于四川大學食品科學與工程專業，獲工學學士學位；2023年畢業于中南林業科技大學食品科學與工程專業，獲工學博士學位；2024年入職四川大學輕工科學與工程學院食品工程系。主持四川省科技廳青年基金項目。迄今以第一/共同第一作者身份在Compr. Rev. Food Sci. Food Saf.、Food Hydrocoll.、J. Agric. Food Chem.、Food Res. Int.、Food Funct. (2篇)、LWT-Food Sci. Technol. (2篇) 等期刊發表SCI論文12篇，擔任《Journal of Future Foods》期刊青年編委。

研究方向：植物蛋白質的營養品質研究

聯系方式：lifang_9607@163.com

代表性論文：

1. Li Fang, Wang Zihuan, He Qiang, et al. Digestion products from oxidized rice bran protein exacerbate oxidative stress and inflammation via Nrf2/NF-κB crosstalk [J]. Journal of Agricultural and Food Chemistry, 2025, https://doi.org/10.1021/acs.jafc.5c10444.

2. Li Fang, Wu Xiaojuan, Zhou Xiaoling, et al. Chronic consumption of oxidatively modified rice bran protein accelerates aging process in C. elegans by suppressing DAF-16 and SKN-1 pathways [J]. Journal of Future Foods, 2025, JFUTFO440.

3. Li Fang, Wu Xiaojuan, Liang Ying, et al. Potential implications of oxidative modification on dietary protein nutritional value: A review [J]. Comprehensive Reviews in Food Science and Food Safety, 2023, 22: 714-751.

4. Li Fang, Wu Xiaojuan, Wu Wei. Effects of oxidized rice bran protein induced by rancidity on the hepatic function in mice [J]. Food and Function, 2022, 13: 6089-6102.

5. Li Fang, Kang Zhuoran, Wu Xiaojuan, et al. Rice bran protein oxidation induced by rancidity alters the gut microbiota and intestinal permeability in mice [J]. Food and Function, 2022, 13: 5430-5441.

6. Li Fang, Wu Xiaojuan, Wu Wei. Rancidity-induced rice bran protein oxidation causes kidney injury in mice via oxidative stress and inflammatory response [J]. Journal of Cereal Science, 2022, 104: 103424.

7. Li Fang, Wu Xiaojuan, Wu Wei. Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin [J]. LWT - Food Science and Technology, 2021, 149: 111874.

8. Li Fang¹, Wu Xiaojuan¹, Wu Wei. Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein [J]. Journal of Cereal Science, 2021, 97: 103158.

9. Li Fang¹, Wu Xiaojuan¹, Wu Wei. Effects of malondialdehyde-induced protein oxidation on the structural characteristics of rice protein [J]. International Journal of Food Science and Technology, 2020, 55: 760-768.

10. Wu Wei^1, *, Li Fang¹, Wu Xiaojuan. Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin [J]. Food Hydrocolloids, 2021, 110: 106123.

11. Wu Xiaojuan¹, Li Fang¹, Wu Wei. Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein [J]. LWT-Food Science and Technology, 2020, 120: 108943.

12. Wu Xiaojuan¹, Li Fang¹, Wu Wei. Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein [J]. Food Research International, 2020, 132: 109096.