Personal Information
Name: Bing Li
Introduction:Professor
School of Food Science and Engineering
Tel: 020-87113252
Fax: 020-87113252
E-mail: bli@scut.edu.cn
Education Background
09/1999-02/2004Ph.D. in Saccharide Engineering, South China University of Technology, Guangzhou, China.
03/2000-07/2001M.Sc.Eng. in Agriculture and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland.
09/1994-04/1997M.Sc. in Saccharide Engineering, South China University of Technology, Guangzhou, China.
09/1990-07/1994B.Sc. in Food Engineering, South China University of Technology, Guangzhou, China.
Employment Summary
12/2012-presentProfessor, College of Light Industry and Food Science,South China University of Technology, Guangzhou, China.
10/2016-04/2017Senior Visiting Scientist, Department of Biochemistry Engineering,Rensselaer Polytechnic Institute, Troy, USA.
01/2010-12/2010Visiting Scholar, Department of Engineering, University of Oxford, Oxford, United Kingdom.
12/2005-11/2012Associate Professor, College of Light Industry and Food Science,South China University of Technology, Guangzhou, China.
04/2000-11/2005Leturer, College of Light Industry and Food Science,South China University of Technology, Guangzhou, China.
Field of Research
1.Structure and properties changeof food protein and oil during food processing;
2.Functional lipid preparation and functional evaluation;
3.Food safety related to food thermal processing and its control strategies;
4.Separation and purification of natural bioactive substance (such as peptide or saccharides with lowing blood sugar activity) from Chinese herbs, etc.;
Current Research Projects
•“Intelligent Continuous Counter-flow Ultrasound-enzyme Assisted Bioactive Polysaccharides Separation”, National Key R&D Program of China, 2016YFD04003031, 07/2016-12/2020
•“Formation of Peptide-Advanced Glycation End Products and Its Mechanism during Food Processing”, National Natural Science Foundation of China, 31371833, 01/2014-12/2017
•“Rapid Detection of Hazardous Microorganisms and Chemicals in Food Systems”, Science and Technology Projects of Guangdong Province, 2013B051000014, 09/2014-08/2017
•“Formation of Peptide-Advanced Glycation End Products and The Relationship between Their Structure and Absorption”, the Fundamental Research Funds for the Central Universities, SCUT, China, No.2015zp040, 01/2015-12/2017
Publications (* as corresponding author)
(1)Lei Zhao*, Xingxun Liu, Zhuoyan Hu, Lin Li, Bing Li*, Molecular Structure Evaluation of Wheat Gluten during Frozen Storage, Food Biophysics, 2017, 12(1): 60-68
(2)Zhili Liang, Lin Li*, Haiping Qi, Xia Zhang, Zhenbo Xu, Bing Li*, Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates, International Journal of Molecular Sciences, 2016, 17(7):1053
(3)Zhili Liang , Lin Li*, Haiping Qi, Xia Zhang, Zhenbo Xu, Bing Li*, Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models, Food Chemistry, 2016,81(10):C2405-C2424
(4)Zhili Liang, Lin Li*, Haiping Qi, LitingWan, Panfu Cai, Zhenbo Xu and Bing Li*, Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides, Molecules, 2016, 21(4):463
(5)Zhili Liang, Lin Li*, Quanyi Fu, Xia Zhang, Zhenbo Xu, Bing Li*, Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system, Journal of the Science of Food and Technology, 2016, 96, 2555-2564
(6)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Hydroxyl Radical Induced by Lipid in Maillard Reaction Model System Promotes Diet-derived Nε-Carboxymethyllysine Formation, Food and Chemical Toxicology, 2013, 60(9): 536-541
(7)Lei Zhao, Lin Li, Guoqin Liu, Ling Chen, Xingxun Liu, Jie Zhu, Bing Li*, Effect of Frozen-thaw Storage on the Molecular Weight, Size Distribution, Food Research International, 2013, 53(1): 409-416
(8)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, Glyoxal Derived from Triglyceride Participating in Diet-Derived Nε-carboxymethyllysine Formation, Food Research International, 2013, 51: 836-840
(9)Lipeng Han, Lin Li, Bing Li*, Di Zhao, Yuting Li, Zhenbo Xu, Guoqin Liu, A Review of the Characteristics of Food-Derived and Endogenous N(e)-Carboxymethyllysine, Journal of Food Protection, 2013, 76(5):912-918
Courses Offered
Course “Data Mining and Computer Processing” to graduate students (MSc.)
Course “Special English for Graduates majored in Saccharide Engineering” to graduate students (MSc.)
