Address	(Office): Rm 608, Mong Man Wai Building, CUHK (Lab): Rm 610 and 618, Mong Man Wai Building, CUHK
Phone	(Office): (852) 3943 7661 (Lab): (852) 3943 5042
Fax	(852) 2603 7246
Email	This email address is being protected from spambots. You need JavaScript enabled to view it.

Education

Positions

• Assistant Professor, School of Life Sciences, CUHK
  

Research Interests

• Starch structure-function relationships
• Carbohydrates and health
• Cereal chemistry and processing

Representative Publications

1. Gong, B., Cheng, L., Gilbert, R. G., & Li, C. (2019). Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch. Food Hydrocolloids, 96, 634-643.
2. Li, C., Luo, J., Zhang, C., & Yu, W. (2020). Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture. Food Hydrocolloids, 108, 106064.
3. Li, C., Yu, W., Wu, P., & Chen, X. (2020). Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract. Trends in Food Science & Technology, 96, 114-126.
4. Li, C., Hu, Y., & Li, E. (2021). Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation. Food Hydrocolloids, 111, 106239.
5. Li, C., Hu, Y., Gu, F., & Gong, B. (2021). Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch. Food & Function, 12, 682-695.
6. Li, C., & Hu, Y. (2022). In vitro and animal models to predict the glycemic index value of carbohydrate-containing foods. Trends in Food Science & Technology, 120, 16-24.
7. Li, C., & Hu, Y. (2022). Modeling of in vitro digestogram by consecutive reaction kinetics model reveals the nature of starch digestive characteristics. Food Hydrocolloids, 124, 107203.
8. Li, E., Cao, P., Cao, W., & Li, C. (2022). Relations between starch fine molecular structures with gelatinization property under different moisture content. Carbohydrate Polymers, 278, 118955.
9. Shao, S., Li, E., Yu, S., Yi, X., Zhang, X., Yang, C., Gilbert, R. G., & Li, C. (2023). Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocolloids, 134, 108090.
10. Li, E., Lv, J., Huo, D., Jia, B., & Li, C. (2023). Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts. Carbohydrate Polymers, 308, 120648.

Research Grants

1. 2021-2023, Natural Science Foundation of China (NSFC), Investigation of the effects of amylose on the digestibility of rice starch based on the evolution of its supramolecular structures during gelatinization and retrogradation, RMB¥ 300000.
2. 2019-2022, Jiangsu Natural Science Foundation, The mechanism of amylose fine molecular structure affecting the digestibility of rice starch at the retrograded state, RMB¥ 200000.
3. 2019-2022, Jiangsu Entrepreneurship and Innovation Program, Development of resistant starch in baked foods, RMB¥ 150000.

Patents

1. Yu, W., Zou, W., Li, C. (2022) A novel method for quickly measuring the glycemic index of carbohydrate, Invention patent, (ZL202110458696.2).
2. Li, S., Cao, P., Wang, J., Li, E., Li, C. (2022) A novel method to prepare starch nano-fiber based on the electrospinning, Invention patent, (ZL202111253929.1)

Awards

• World’s Top 2% Most-cited Scientists by Stanford University, 2021
• Jiangsu Entrepreneurship and Innovation Program, 2019
• Top Young Scientist Presentation Prize of the International Symposium on Advances in Cereal Science for Asia, 2015
• 64^th Australian Cereal Chemistry Conference travel award, 2014
• American Association of Cereal Chemists International (AACCI) annual meeting student travel award, 2013

Professional Activities

• Associate editor, Frontiers in Nutrition
• Guest editor for Foods, MDPI
• Guest editor for Gels, MDP
• Guest editor for Frontiers in Nutrition