一、期刊论文
1.Wang Xuyue, Xiang Xiaole, Wei Shuaishuai, Li Shugang*. Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting. Food Chemistry, 2023, 398: 133794.
2.Wu Peng, Hui Ouyang, Feiran Xu, Qi Zhou, Xiongwei Yu, Long Jin, Li Shugang*. Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi-sensory analysis. International Journal of Food Science & Technology, 2023, 58(2):543-556.
3.Wang Jinqiu, Liu Xin, Li Shugang#, Ye Hongliang, Luo Wei, Huang Qun, Geng Fang*. Ovomucin may be the key protein involved in the early formation of eggwhite thermal gel. Food Chemistry, 2022, 366: 130596.
4.Li Shugang, Zhang Shan, Liu Ying, Fu Xing, Xiang Xiaole, Gao Sihai*. Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin. Ultrasonics Sonochemistry, 2022, 84: 105958.
5.Lei Yuqing, Ouyang Hui, Peng Wu, Yu Xiongwei, Jin Long, Li Shugang*. Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels, 2022; 8(5):259.
6.Xin Liu, Lulu Ma, Mengzhen Zhong, Shuaishuai Wei, Ying Liu, Shijian Dong, Li Shugang*. Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition. International Journal of Biological Macromolecules, 2022, 217: 803-813.
7.Wang, Shuya, Zhou, Bin, Yang, Xinquan., Niu, Liqiong. and Li, Shugang Li Shugang*. Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil-in-water emulsion. International Journal of Food Science and Technology, 2022, 57: 5228-5238.
8.Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong, Shugang Li*. Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels, 2022, 8, 838.
9.Li Shugang, Wang Kangping, Huang Qun*, Geng Fang*. Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil. Food Hydrocolloids, 2021, 113: 106548.
10.Lei yuqing, Gao sihai, Xiaog xiaole, Li xiuting, Yu xiangdong, Li Shugang*. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol. International Journal of Biological Macromolecules, 2021, 192: 644-653.
11.Huang Yu, Xiang Xiaole, Luo Xiaoying, Li Xiuting*, Yu Xiongwei, Li Shugang*. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound. Ultrasonics Sonochemistry, 2021, 78: 105717.
12.Wang shuya, Zhou bin, Shen yingbin, Wang yulin, Peng yao, Niu liqiong, Yang xinquan, Li Shugang*. Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein. Ultrasonics Sonochemistry, 2021, 80, 105823.
13.Wang Xuyue, Huang Yu, Zhou Bin, Xu Weijian, Xiang Xiaole*, Huang Qun*, Li Shugang*. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. Ultrasonics Sonochemistry, 2021, 75: 105579.
14.Liu Xin, Wang Jinqiu, Liu Lili*, Cheng· Lei*, Huang Qun, Wu Di, Peng Lianxin, Shi Xiaodong, Li Shugang*, Geng Fang*. Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties. Food Chemistry, 2021, 342: 128252.
15.Li Shugang, Li zhihao, Li xiuting, Wang ping, Yu xiongwei, Fu qinli, Gao sihai. Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates. Food Science and Human Wellness, 2020, 9(4), 402-410.
16.Huang Xiang, Luo Xin, Liu Lan, Dong Kai, Yang Ran, Lin Chao, Song Hongbo, Li Shugang*, Huang Qun*. Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging. Food Hydrocolloids, 2020, 105: 105780.
二、著作
1. 食品分析. 马良,李诚,李巨秀主编,李述刚等副主编. 普通高等教育“十四五”精品课程建设教,2021, ISBN: 9787565525766,中国农业大学出版社,
2. 美食鉴赏与食品创新设计.邱宁主编,李述刚; 王清; 胡婉峰等副主编.2021,ISBN: 9787518427833,中国轻工业出版社。
3. 畜产食品加工学.李洪军, 张兰威,马美湖,李述刚等编著.2021.06,ISBN: 9787565523977,中国农业大学出版社。
4. 食品加工与贮藏原理.胡卓炎,梁建芬, 李述刚等编著.2020.07, ISBN: 9787565523670,中国农业大学出版社。
5. 食品蛋白质科学与技术.李述刚,邱宁,耿放主编.2019.07,ISBN:9787030616661,科学出版社。
三、授权发明专利
1.李述刚;黄榆;高英;王萍;一种调配型低糖石榴果醋的制备方法,中国,ZL202010869065.5.
2.李述刚; 高英; 黄群; 耿放; 一种易开口型休闲西瓜籽的制备方法, 中国, ZL202010960808.X.
3.李述刚; 黄群; 高英; 刘颖; 徐玮键, 一种酶解和螯合联合转化提取肽螯合钙的制备方法, 中国, ZL202110260596.9.
4.李述刚;王炜清;王康平;耿放;黄群; 一种具有双壳结构的卵白蛋白乳液的制备方法.中国, ZL201810963185.4.
5.李述刚;王康平;王炜清;耿放;黄群.以卵白蛋白-菊粉为壁材的微胶囊的制备方法.中国, ZL201810718163.1.
6.李述刚;李志豪;庄虎;韩玲钰;褚上;李玮;孟诗敏;电解水提取杏仁蛋白的方法.中国, ZL 201710640568.3.
7.李述刚;庄虎;李志豪;韩玲钰;禇上;李玮;孟诗敏.电解水提取石榴皮渣果胶的方法,中国,ZL201710641567.0.