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Grain Science and Industry

Dr. Yonghui Li

14 Waters Hall
Kansas State University
Manhattan, KS 66506
785-532-4061
785-532-7010(Fax)
yonghui@ksu.edu  

Cereal Chemistry Lab:

150 Waters Hall
Lab phone: 785-532-3719

Wheat Quality Lab: 

3208 Throckmorton Hall
Lab phone: 785-532-1913

Research

Our goal is to sustain a strong research program in cereal and grain chemistry that addresses the rising demand for healthy, diverse, and high-quality cereal & grain foods and ingredients. We aim to tackle national and global challenges related to human health, food safety, and food security. Specific research areas include:

Plant-based proteins

Objective: Extract, modify, and enhance the properties of plant proteins to create novel, functional, and healthy foods and ingredients, and understand protein structure-function-applicability relationships.

plant proteins

Bioactive peptides and compounds

Objective: Derive and identify bioactive peptides and phytochemicals from cereal and grain resources to improve and sustain human health, and to develop innovative food ingredients and nutraceuticals, using a combination of wet chemistry, computational experiments, and simulations.

Bioactive peptides

 

Baking science and chemistry

Objective: Understand grain quality, chemistry, function, and interaction to develop bakery foods with enhanced quality and health benefits.

baking