Yonghui Li is an Associate Professor of Grain Chemistry and the Director of the Wheat Quality Lab at Kansas State University. He also serves as a graduate faculty member of the Food Science Institute. He completed his Ph.D. studies in Grain Science and Industry at Kansas State University in 2011 and got his MSc degree in Biosystems Engineering at Zhejiang University in 2007. His 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. He has 99 publications with 2551 citations and an h-index of 30 (Scopus, 10 November 2023). He is an Associate Editor for both the Journal of Food Science and Cereal Chemistry and serves on the editorial boards of several other international journals.
Research Keywords & Expertise
Antioxidants
cereal chemistry
plant proteins
Bakery science
grain science
Fingerprints
18%
Antioxidants
11%
plant proteins
Short Biography
Yonghui Li is an Associate Professor of Grain Chemistry and the Director of the Wheat Quality Lab at Kansas State University. He also serves as a graduate faculty member of the Food Science Institute. He completed his Ph.D. studies in Grain Science and Industry at Kansas State University in 2011 and got his MSc degree in Biosystems Engineering at Zhejiang University in 2007. His 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. He has 99 publications with 2551 citations and an h-index of 30 (Scopus, 10 November 2023). He is an Associate Editor for both the Journal of Food Science and Cereal Chemistry and serves on the editorial boards of several other international journals.
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