Personal Information
Name: Lin Li
Introduction:Professor
School of Food Science and Engineering
Tel: 020-87112214
Fax: 020-87112214
E-mail: felinli@scut.edu.cn
Education Background
09/1985–06/1988PhD, Sugar Engineering, South China University of Technology;
09/1982–08/1985MSc, Sugar Engineering, South China Institute of Technology;
10/1978–08/1982BSc, Sugar Engineering, South China Institute of Technology;
Employment Summary
1996– presentProfessor,School of Food Science and Engineering, South China University of Technology, Guangzhou.
2013–presentPresident, Dongguan University of Technology
1996–1997Visiting professor,School ofBotany, The University of Hong Kong, Hong Kong.
1990-1995Associate Professor in the College of Light Industry and Food Engineering, South China University of Technology, China
1994Visiting Scholar, Department of Chemical Engineering, Queensland University, Australia
1988-1990Lecturer,Light Industry and Chemical Engineering Research Institute,South China University of Technology, China
Field of Research
•Changes of structure and properties of food nutrient components during food processing;
•Formation of chemical hazards during food processing and its control strategies;
•Industrialization of traditional flour- or rice flour- related stable foods and development ofrelated equipment;
•Separation and purification of natural bioactive substances and their application in functional foods;
Current Research Projects
1.“Inhibition and Elimination of Polyphenols with a Catechol Moiety on Advanced Glycation End-products”,National Natural Science Foundation of China, 31671961,01/2017-12/2020
2.“Effect ofStarch-basedNanocomposites fFoodPackagingMicro-structuresChanges onMassTransfer ofSmallMolecules”,National Natural Science Foundation of China, 21376095,01/2014-12/2017
3.“Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety”,Science and Technology Projects from Guangdong Province, 01/2015-12/2017
Publications (* as corresponding author)
(1)Xijun Lian, Haiqi Kang*, Haibo Sun, Lizeng Liu,Lin Li*, Identification of the Main Retrogradation-Related Properties of Rice Starch, Journal of Agricultural and Food Chemistry, 2015,63:1562-1572
(2)Junjie Guo, Haiqi Kang, Xia Feng, Xijun Lian*,Lin Li*, The interaction of sweet potato amylose/amylopectin and KCl during drying, Food Hydrocolloid, 2014,04:325-331
(3)Jie Zhu, Xiaoxi Li, Chen Huang, Ling Chen,Lin Li*, Structural changes and triacetin migration of starch acetate film contacting with distilled water as food simulant, Carbohydrate Polymers, 2014, 104:1-7
(4)Jie Zhu*, Xiaoxi Li, Chen Huang, Ling Chen,Lin Li*, Plasticization effect of triacetin on structure and properties of starch ester film, Carbohydrate Polymers, 2013, 94:874-881
(5)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
(6)Siyuan Liu, Panfu Cai, Xiaoxi Li*, Ling Chen,Lin Li*, Bing Li, Effect of film multi-scale structure on the water vapor permeability in hydroxypropyl starch (HPS)/Na-MMT nanocomposites, Carbohydrate Polymers, 2016,154:186-193
Professional Activities
•Director of Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
•Vice Director of Chinese Institute of Food Science and Technology
•Vice Director of Guangdong Province Sugar Processing Associate
Courses Offered
1.“Progress in Sugar Engineering” , “Sugar Biological Engineering” and “Solution Crystallization” for Ph.D students majoring in Sugar Engineering.
“Modern Crystal technology” for postgraduate student majoring in Food Science (Sugar Engineering Direction)
