Geng, Weitao
Li, Chao
Li, Hongbo
Li, Hongjuan
Li, Ping
Li, Zhenjing
Liu, Huanhuan
Lu, Laifeng
Meng, Demei
Qiao, Liping
Sui, Wenjie
Wang, Dongjie
Wang, Shuai
Wang, Tianxin
Wu, Shufen
Yang, Chen
Yao, Yunping
Zhang, Qin
Zhang, Xiaowei
Zhang, Xiaoxu
Zhang, Yan
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Li, Chao


Chao Li

Ph.D, Associate Professor


Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China




+86 022-60912442


Dr. Chao Li is a Lecturer of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Li completed Bachelor and Master Degrees from Tianjin University of Science and Technology at 2006 and 2009. Dr. Li received his doctoral degree from Tianjin University of Science and Technology at 2011. On the completion of his PhD, Dr. Li worked as a postdoctoral fellow at the Tianjin Engineering Center of food processing. Since 2014, Dr Li is employed by Tianjin University of Science & Technology as a lecture. He published 14 scientific papers and applied for 3 items of Chinese invention patents. Dr. Li hosts several findings such as the National Natural Science Foundation of China, China Postdoctoral Science Foundation, the Basic Research Finding of Tianjin High School.

Research Interests

Lactic acid bacteria (LAB) widely existed in the human intestinal and fermentation food, which have a long history of use in food products. These strains generally play an important role in the health of the host, such as immunomodulatory, inhibition of inflammation and intestinal infections, antimicrobial, etc. These results had been confirmed in some clinical conditions. Moreover, some reports showed that probiotic characteristics usually related to strain specificity and its metabolites (exopolysaccharides, EPS). Thus, Dr. Li focused on the screening of special physiological active strains and research on their mechanism. Furthermore, the structure and function of EPS were analyzed to reveal its structure-activity relationship.

Recent Publications

[1] Chao Li, Yanping Wang*, Qian Li, Nv Xu. Yoghurt starter obtained from Lactobacillus plantarum by spray drying [J]. Drying Technology. 2012, 30(13-16): 1698-1706. (IF 2.084)

[2] Yanping Wang*, Chao Li, Peng Liu, Zaheer Ahmed, Ping Xiao, Xiaojia Bai,. Physical characterization of exopolysaccharide produced by Lactobacillus plantarum KF5 isolated from Tibet Kefir[J]. Carbohydrate Polymers. 2010, 82: 895-903.

[3] Yanping Wang*, Zaheer Ahmed, Wu Feng, Chao Li, Shiying Song. Physiochemical properties of Exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir[J]. International Journal of Biological Macromolecules. 2008, 43: 283-288.

Honors & Awards

The third level of “131” Innovative Personnel Training Project from Tianjin City.


 Food Analysis, Food Biotechnology, Biochemistry Experiment