Cereal Chemist
Associate Professor, Kansas State University
Cereal Chmistry Lab
Publications
Dr. Yonghui Li is an Associate Professor and Director of the Wheat Quality Lab at Kansas State University. His research focuses on understanding the structure, chemistry, interaction, and functionality of proteins and other components for the development of quality and functional grain foods and ingredients. He has received over $4.2M funding from the USDA, KS grain commissions, and grain and food industries. He has published 100+ journal articles and two patents. He is an associate editor for the Journal of Food Science and editorial board member of multiple journals.
