Area(s) of Specialization:
- Baking science & chemistry; cereal & grain chemistry; protein chemistry & applications; functional cereal foods; protein-based nano-assemblies; bioactive compounds and peptides
Dr. Li’s research focuses on the structure, chemistry, modification, and functionality of grain proteins and bioactive peptides with the aim of developing high-quality, functional grain-based foods, ingredients, and nutraceuticals.
Subject area:
- Cereal Science, Chemistry, and Processing
