Expertise

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 
Degrees
PhD, Kansas State University, Grain Science and Industry, 2011
MS, Zhejiang University, Biosystems Engineering, 2007
BS, Zhejiang University, Chemical Engineering, 2005