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Li Zaigui
Nutrition and health
China Agricultural University
Beijing
Language: English, Chinese, Japanese
Cereal Science
Nutrition
Health Effects
Processing Technology
Oats
Buckwheat
Minor Cereals
Food Science
Functional Foods
Agricultural Engineering
Areas of Focus
- Cereal Science and Utilization: Nutrition, health effects, and processing technology of minor cereals like oats and buckwheat
Work Experience
- 2011.01-present - China Agricultural University - Professor
- 2000.10-2010.12 - China Agricultural University - Associate Professor
- 2000.04-2000.10 - Saga University, Japan - Postdoctoral Researcher
- 1987.07-1993.08 - China Agricultural Engineering Research and Design Institute - Engineer
- 1984.07-1985.08 - Hunan Yueyang Horticultural Farm - Assistant Engineer
Academic Background & Achievements
- 1997.04-2000.03 PhD in Agriculture: Kagoshima University, Japan
- 1995.04-1997.03 Master's in Agriculture: Saga University, Japan
- 1985.09-1987.06 Master's in Engineering: Beijing Agricultural Engineering University
- 1980.09-1984.06 Bachelor's in Engineering: Hunan Agricultural University
Publications
- Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion, Li Y, Li M, Wang L*, Li Z*, 2022
- Electrostatic separation technology for obtaining plant protein concentrates: A review, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
- Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
- Novel electromagnetic separation technology for the production of pea protein concentrate, Zhu H, Tang H, Cheng Y, Li Z*, Tong L*, 2021
- Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation, Zhu H, Wang Y, Cheng Y, Li Z*, Tong L*, 2020
- Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
- Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
- Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage, Wang L, Wang L, Wang A, Qiu J*, Li Z*, 2021
- Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage, Wang L, Wang L, Qiu J*, Li Z*, 2020
- Impact of whole cereals and processing on type 2 diabetes mellitus: A review, Wu W, Qiu J, Wang A, Li Z*, 2020
- The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells, Wu W, Wang L, Qiu J*, Li Z*, 2018
- Superheated steam processing improved the qualities of oats flour and noodles, Zhang N, Gao Y, Tong L, Li Z*, 2018
- Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention, Hu Y, Wang L, Li Z*, 2018
- Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing, Hu Y, Wang L, Zhu H, Li Z*, 2017
- Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment, Hu Y, Wang L, Li Z*, 2017
- Superheated steam treatment improved flour qualities of wheat in suitable conditions, Hu Y, Wang L, Zhu H, Li Z*, 2017
- Microbial decontamination of wheat grain with superheated steam, Hu Y, Nie W, Hu X, Li Z*, 2016
- Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins, Gao Y, Wang L, Qiu J, Bai G, Li Z*, 2016
- Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar, Zhu H, Qiu J, Li Z*, 2016
- 一种利用过热蒸汽抑制杂粮脂肪酶活性、延长保质期的方法, 李再贵, 李梦黎, 唐新玥, 等, 2015
- 一种杀灭谷物微生物和虫卵的系统与方法, 李再贵, 李梦黎, 任长忠, 等, 2015
- 一种低血糖生成指数苦荞面及其加工方法, 郭兴国, 李再贵, 2016
