Dr. Shanshan Li | Molecular Biology | Excellence in Research Award
Assistant Researcher | Zhejiang University | China
Dr. Shanshan Li is a dedicated researcher specializing in the chemistry, processing, and bioactivity of bee-derived products, with a strong emphasis on propolis, royal jelly, and protein–polyphenol systems. Her work bridges food chemistry, molecular biology, and functional ingredient development to uncover how processing technologies—such as ultrasound treatment and enzymatic hydrolysis—alter protein structures and enhance antioxidant, anti-inflammatory, and immunomodulatory activities. She has significantly advanced the understanding of protein–polyphenol interactions and their role in improving the functional properties of natural compounds. Dr. Li employs advanced analytical approaches, including proteomics, transcriptomics, and bioinformatics, to investigate molecular mechanisms and cellular pathways influenced by bee product components. Her research also includes comparative studies of milk fat globule membrane proteins across animal species, contributing to broader innovations in food science and bioactive ingredient development. With 998 citations across 943 documents, 50 publications, and an h-index of 21, Dr. Li has established a strong scientific presence. Her contributions support the development of health-promoting ingredients and the translation of natural bioactives into functional foods.
Profiles: Scopus
Featured Publications
Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate–propolis polyphenol conjugates. Food Chemistry.
Integrated transcriptomics and network pharmacology reveal the mechanism of poplar-type propolis on the mouse mastitis model. Nutrients.
Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis. Food Science and Human Wellness.
Royal jelly proteins and their derived peptides: Preparation, properties, and biological activities. Journal of Agricultural and Food Chemistry.
Milk fat globule membrane proteins among buffalo breeds via TMT proteomics. Food Research International.