李相昕，女，1991年12月生，博士，助理研究员。2021年博士毕业于中国农业大学食品科学与营养工程学院，2021年8月至今就职于中国农业科学院蜜蜂研究所，现为中国农业科学院蜜蜂研究所资源昆虫产品加工与功能评价创新团队科研骨干，主要研究方向为资源昆虫产品加工与功能评价。主持中央级公益性科研院所基本科研业务费专项课题。近五年在国内外重要刊物上发表论文20余篇，其中以第一/通讯作者发表SCI论文7篇（累计影响因子42.3）。
Email: lixiangxin@caas.cn
代表性SCI论文：
Li X. et al. Characterizing the Interactions of Dietary Condensed Tannins with Bile Salts. J. Agric. Food Chem. 2019, 9543-9550.
Li X. et al. Inhibitory effect of condensed tannins from banana pulp on cholesterol esterase and mechanisms of interaction. J. Agric. Food Chem. 2019, 67, 14066-14073.
Li X. et al. Hypolipidemic effect of condensed tannins through interacting with digestive juice components related to lipid digestion. J. Agric. Food Chem. 2021.
Li X. et al. Hypocholesterolemia effect of condensed tannins from banana through interacting with cholesterol and regulating lipid metabolism. Food science and human wellness . 2022 .
Li X. et al. Inhibitory effect of procyanidin B2 and tannic acid on cholesterol esterase and the mechanisms involved. Food science and human wellness . 202 3 .
Li X. et al. The Influence of Supercritical Carbon Dioxide (SC-CO2) on Electrolytes and Hydrogenation of Soybean Oil. Journal of American Oil Chemists Society . 2017, 94(7): 993-1001.