Hongyan Li

Contact Details

Email:hongyan.li@btbu.edu.cn

Position

Lecturer, Center for Functional Food Ingredients and Nutrition, School of Food Science

Room 503, Genyun Building, 11 Fucheng Road, Beijing.

Education Background

2004.09-2008.07, Shandong University of Science and Technology, Bachelor

2010.09-2013.12, Jiangnan University

2014.01-2017.07, University of Queensland, PhD

Research Field/Interests

Cereal starch “structure-property” relations and its utilization

Research Grants

1. National Key R&D Program of China (2018YFD0400600)

2. Beijing Municipal Education Commission &Beijing Nature Science Foundations (KM201910011004)

Publications

1. Li Hongyan, Lei Ningyu, Yan Shu, Yang Jingyuan, WenYangyang, Wang Jing*, Sun Baoguo. The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels. Carbohydrate Polymers 2019, 212, 112-118.

2. Li Hongyan, Yang Jingyuan, GaoMuyao, Wang Jing*, Sun Baoguo. Washing rice before cooking has no large effect on the texture of cooked rice. Food Chemistry 2019, 271, 388-392.

3. Li Hongyan, Lei Ningyu, Yan Shu, GaoMuyao, Yang Jingyuan, Wang Jing*, Sun Baoguo. Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching. International Journal of Biological Macromolecules 2019, 128, 49-53.

4. Li Hongyan*, Yu Lu, Yu Wenwen, Li Haiteng, Gilbert Robert**. Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch. Food Chemistry 2019, 283, 199-205.

5. Li Hongyan, Wen Yangyang, Wang Jing*, Sun Baoguo. Relations between chain-length distribution, molecular size, and amylose content of rice starches. International Journal of Biological Macromolecules 2018, 120, 2017-2025.

6. Li Hongyan, Gilbert Robert*. Starch molecular structure: The basis for an improved understanding of cooked rice texture. Carbohydrate Polymers 2018, 195, 9-17.

7. Li Hongyan#*, Wen Yangyang#, Wang Jing*, Sun Baoguo. The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects. Food Hydrocolloids2017, 73, 295-299.

8. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Scientific Reports 2017, 7, 43713.

9. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate Polymers 2016, 146, 253-263.

10. Li Hongyan, Fitzgerald Mellissa, Prakash Sangeeta, Nicholson Timothy, Gilbert Robert*.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry 2016, 196, 702-711.

Teaching Interests

《Biochemistry》,《Food Science and Principal》