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Grain Science and Industry

Li, Yonghui

Assistant Professoryonghui li

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

Cereal Chemistry Laboratory website

Area(s) of Specialization

Baking science & chemistry; cereal & grain chemistry; protein chemistry & applications; functional cereal foods; protein-based nano-assemblies; bioactive compounds and peptides

View My Curriculum Vitae (PDF)

 Education

B.S. Chemical Engineering, Zhejiang University, China, 2005

M.S. Biosystems Engineering, Zhejiang University, China, 2007

Ph.D. Grain Science and Industry, Kansas State University, 2011

Bio Brief

Yonghui Li is an assistant professor in the Department of Grain Science and Industry, Kansas State University, where he also obtained his doctoral degree of grain science. Prior to that, he received his bachelor’s degree in chemical engineering and master’s degree in biosystems engineering, both from Zhejiang University, China. He currently teaches undergraduate and graduate courses related to grain analysis and protein chemistry and leads the department’s cereal chemistry research program. He is also the director of the Kansas Wheat Quality Lab. He is conducting research in the field of cereal chemistry and baking science, especially focusing on understanding the structure, chemistry, interaction, and functionality of cereal proteins and other components for quality and functional cereal grain food and product development. He has published more than 40 journal articles and delivered more than 70 presentations at professional conferences. He is a professional member of AACC International, IFT, ACS, and AOCS.