陶立，中共党员，工学博士，讲师。主要从事生物活性多糖/低聚糖的化学结构、理化性质和生物活性机制探究，及粮食精深加工和功能性食品开发等方面研究。近年来，参与省科技发展计划项目3项，横向课题1项，在Trends in Food Science & Technology、Carbohydrate Polymers和Food Chemistry等期刊发表论文20余篇，其中以第一/共一/通讯作者发表论文10篇，参与申请国家发明专利6项。目前，受邀担任Trends in Food Science & Technology、Carbohydrate Polymers、International Journal of Biological Macromolecules、Food Chemistry: X、Food Bioscience、Frontiers in Nutrition、Frontiers in Pharmacology和Frontiers in Microbiology等多个国际SCI期刊审稿人。
研究方向
（1）天然活性多糖构效关系研究；
（2）粮食精深加工技术创新；
（3）益生菌发酵与功能性食品创制。
教育/工作经历
2025.07～至今 浙江农林大学，食品与健康学院，讲师
2021.09～2025.06 吉林农业大学，食品科学与工程，工学博士
2018.09～2021.06 吉林农业大学，食品科学，工学硕士
2014.09～2018.06 吉林农业大学，食品科学与工程，工学学士
主要参与科研项目
（1）省科技发展计划项目：20220401111YY，人参寡糖制备关键技术研究与产业化，2022.07-2025.06，参与；
（2）省科技发展计划项目：20240101199JC，蛋白-多糖界面互作乳液凝胶的稳定机制和运载特性研究，2024.01-2026.12，参与；
（3）省科技发展计划项目：YDZJ202401493ZYTS，人参果总皂苷GBE-5部位抗2型糖尿病作用机制研究，2024.01-2026.12，参与。
主要论文
（1）Li Tao, Jingwei Zhang, Wenfei Lan, Lei Yu, Yunfeng Bi, Shixin Song, Boyu Xiong, Heyu Wang. Polysaccharide decolorization: Methods, principles of action, structural and functional characterization, and limitations of current research[J]. Trends in Food Science & Technology, 2023, 138, 284–296.
（2）Wenfei Lan1,Li Tao1, Kaixuan Mao, Shixin Song, He Liu, Yanru Li, Xiaotong Wang, Lei Yu, Boyu Xiong. Porous poly (lactic-co-glycolic acid) microspheres loaded with neutral and acidic ginseng polysaccharides ameliorate pneumonia in mice[J]. Carbohydrate Polymers, 2025, 362, 123697.
（3）Li Tao, Jingwei Zhang, Wenfei Lan, He Liu, Qi Wu, Shenglong Yang, Shixin Song, Lei Yu, Yunfeng Bi. Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: A comparative study of structure elucidation and biological activity[J]. Food Chemistry, 2025, 464, 141674.
（4）Li Tao, Jingyi Wang, Yihua Wei, Boyu Xiong, Jingwei Zhang, Wenfei Lan, Lei Yu. Efficient decolorization of oligosaccharides in ginseng (Panax ginseng) residue using ultrasound-assisted macroporous resin[J]. Food Chemistry, 2023, 419, 136098.
（5）Li Tao, Qi Wu, He Liu, Yunfeng Bi, Shixin Song, Heyu Wang, Wenfei Lan, Jingwei Zhang, Lei Yu, Boyu Xiong. Improved the physicochemical properties and bioactivities of oligosaccharides by degrading self-extracting/commercial ginseng polysaccharides[J]. International Journal of Biological Macromolecules, 2024, 279, 135522.
（6）Li Tao, Heyu Wang, Jingyi Wang, Jingwei Zhang, Lei Yu, Shixin Song. Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates[J]. LWT-Food Science and Technology, 2024, 196, 115860.
（7）Li Tao, Shixin Song, Chang Liu, Wanru Huang, Yunfeng Bi, Lei Yu. Fermentation reduced thein vitroglycemic index values of probiotic-rich bean powders[J]. International Journal of Food Science & Technology, 2022, 57, 3038–3045.
（8）Li Tao, Jingyi Wang, Qiyuan Zhu, Jingwei Zhang, Yufei Li, Shixin Song, Lei Yu. Effect of fermentation withLactobacillus fermentumFL-0616 on probiotic-rich bean powders[J]. Journal of Food Science and Technology - Mysore, 2023, 60, 1144–1152.
（9）Jingwei Zhang,Li Tao, Shenglong Yang, Ye Li, Qi Wu, Shixin Song, Lei Yu. Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications[J]. Trends in Food Science & Technology, 2024, 144, 104321.
联系方式
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学全国重点实验室333室，邮编311300
电子邮件：taoli@zafu.edu.cn
