Education and Appointments: Haiteng Li, A/Prof., Ph.D. (University of Queensland), FAO World Food Forum Young Scientist. My research interests include cereal quality innovation and starch synthesis, and has made a series of research achievements in the fields of high-resistant starch crops, starch biosynthesis and fine structure regulation, structural modification of non-starch polysaccharides, and cereal grain processing technologies.
We are seeking highly self-motivated PhD students (international) and Postdoc (international) with solid background in biology and biochemistry to join our research team at Chengdu Institute of Biology, Chinese Academy of Sciences. More information please see http://english.cib.cas.cn/ and contact me by email liht@cib.ac.cn. Research Interest Cereal quality innovation; Starch biosynthesis and utilization; Structure and function of biological macromolecules
Public Services FAO World Food Forum, Young Scientist Group
Honors Jack Kefford Award, Australian Institute of Food Science and Technology (AIFST)，2020，1/3
Seleted Publication [1] Zhang W., Bao Y., & Li H.-T. (2023). Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydrate Polymers, 322, 121343. [2] Li H.-T., Zhang W., Bao Y., & Dhital S. (2023). Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science and Nutrition, 17, 1-24. [3] Li H.-T., Dhital S., Flanagan B. M., Mata J., Gilbert E. P., Gilbert R. G., & Gidley M. J. (2022). Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydrate Polymers, 295, 119871. [4] Li H.-T., Gidley M. J., & Dhital S. (2019). High-amylose starches to bridge the “fiber gap”: development, structure, and nutritional functionality. Comprehensive Reviews in Food Science and Food Safety, 18(2), 362-379. [5] Li H.-T., Yu W., Dhital S., Gidley M. J., & Gilbert R. G. (2019). Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydrate Polymers, 224, 115185. Supported Projects Innovation in Utilization and Quality of Cereal Germplasm Resources, 2024/01-2026/12, Principal Investigator
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