学习和工作经历
2009.09-2013.06, 河北农业大学食品科学与工程学院, 获学士学位
2013.09-2016.06, 天津科技大学食品科学与工程学院, 获硕士学位
2018,01-2022.07，澳大利亚昆士兰大学，获博士学位
2023.01-至今，澳大利亚昆士兰大学，任职
2023.09-至今, 南开大学公共卫生与健康研究院,博士后
学术与社会任职
无
研究方向
1.谷物分子结构
2.食品结构与营养
主持科研项目
无
代表性论文与专利
致力于研究谷物中淀粉的结构与功能关系，通过深入分析淀粉的分子结构，以深刻了解谷物中淀粉颗粒的结构组成特点，在生产过程中的变化，以及在消化过程中的分解机制。并结合淀粉的宏观结构和功能性质，来挖掘原材料的潜在工业应用价值，并寻求改善食品的营养价值。旨在通过食品工程和食疗手段来改善人体健康，有望应对慢性疾病，如糖尿病、肥胖和肠癌等，从而提高人们的生活质量。科研成果方面，累计发表SCI论文10篇，其中第一作者5篇（一区 5 篇，IF > 15 1 篇，IF > 10 3篇，IF > 8 1篇）；第二作者3篇（一区 1 篇 IF > 15，二区1 篇 IF > 6，三区 1篇 IF > 4）。
1. Li, C., Dhital, S., & Gidley, M. J. (2023). High-amylose wheat tortillas with reducedin vitro digestion and enhanced resistant starch content. Food Hydrocolloids.https://doi.org/10.1016/j.foodhyd.2022.108321.
2. Li, C., & Gidley, M. J. (2022). Starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread. Food Chemistry, 385. https://doi.org/10.1016/j.foodchem.2022.132673.
3. Li, C., Dhital, S., & Gidley, M. J. (2022). High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food Hydrocolloids, 107181. https://doi.org/10.1016/j.foodhyd.2021.107181.
4. Li, C., Dhital, S., Gilbert, R. G., & Gidley, M. J. (2020). High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydrate Polymers, 116557. https://doi.org/10.1016/j.carbpol.2020.116557.
5. Li, C., Dhital, S., & Gidley, M. J. (2023). High amylose wheat foods: a new opportunity to improve human health. Food Hydrocolloids. Trends in Food Science and Technology, 135, 93-101.
6. Wang S, Li C, Copeland L, et al. Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science & Food Safety, 2015, 14:568-585.
7. Wang, S., Li, C., Yu, J., Copeland, L., & Wang, S. (2014). Phase transition and swelling behavior of different starch granules over a wide range of water content. LWT - Food Science and Technology, 59(2), 597–604.
8. Wang, S., Li, C., Zhang X, et al. (2016) Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Scientific Reports, 20965.
9. Yu, J., Wang, S., Wang, J., Li, C., Xin, Q., & Wei, H., et al. (2015). Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. Food Chemistry, 172, 504–514.
10. Wang, S., Wang, J., Zhang, W., Li, C., Yu, J., & Wang, S. (2015). Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chemistry, 181, 43–50.
荣誉和奖励
无
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院335室 300350
电子邮件：licaili@nankai.edu.cn