Faculty
Li Changmo
Chen, Ye
Du, Xinjun
Fan, Zhenchuan
Fang, Guozhen
Guo, Qingbin
Hou, Lihua
Liu, Huiping
Liu, Jifeng
Liu, Xia
Liu, Yaqing
Lu, Xiaoling
Sheng, Wei
Wang, Changlu
Wang, Chunling
Wang, Junping
Wang, Lixia
Shujun Wang
Wang, Wenhang
Wang, Yanping
Yu, Jinghua
Zhang, Min
Zhang, Zesheng
Zhao, Jiang
Zhou, Zhongkai
Zhu, Zhenyuan
Current Location:Home > About Us > Faculty > Professors > text

Li Changmo

 

 8ebd9145ba0145e0896f08c5635c6569.jpg

Changmo Li

PhD, Professor

address:

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

email:

licm@tust.edu.cn

phone:

+86 022-60912486

Biography

Dr Changmo Li is a Professor and works in college of Food science and Engineering, Tianjin University of Science and Technology. Prof Li completed Bachelor from Tianjin light industry college at 1994Master and PhD Degrees from Tohoku University of Japan at 2001 and 2004.

 

Research Interests

My research fields involves the development of functional fats and oils, analysis of fat-soluble nutriens, mechanism of lipid oxidative degradation in food system, and safety evaluation of fats oils in food processing.

Recent Publications

[1] Yunping Yao, Wentao Liu, Di Zhanga, Ruiting Lia, Hang Zhoua, Changmo Li*, Shuo Wang. Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter. LWT - Food Science and Technology, 2020, 129, 1094901-8

[2] Yunping Yao, Di Zhang, Ruiting Li, Hang Zhou, Wentao Liu, Changmo Li*, Shuo Wang. Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis. Journal of agricultural and food chemistry, 2020, 68(17), 4981-4990.

[3] Yunping Yao, Wentao Liu, Hang Zhou, Di Zhang, Ruiting L, Changmo Li*, Shuo Wang. The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China. Journal of oleo science, 68, (7) 625-635 (2019)

[4] Yunping Yao, Ruizhi Cao, Wentao Liu, Hang Zhou, Changmo Li*, Shuo Wang. Molecular reaction mechanism for the formation of 3-chloropropanediol esters in oils and fats. Journal of agricultural and food chemistry, 2019, 67, 2700-2708.

[5] Changmo Li, Guiting Ma, Yunping Yao, Wentao Liu, Hang Zhou, Hongyan Mu, Shuo Wang. Mechanism of isomerization and oxidation in heated trilinolein by DFT method. RSC Adv., 2019, 9, 9870-9877.

[6] Xuhai Zhu, Yangbing Wen, Dong Cheng, Changmo Li, Xingye An, Yonghao Ni*. Cationic amphiphilic microfibrillated cellulose (MFC) for potential use for bile acid sorption. Carbohydrate Polymers, 20155, 132: 598–605.

[7] Xuhai Zhu, Yangbing Wen*, Lijuan Wang, Changmo Li, Dong Cheng, Hongjie Zhang, Yonghao Ni. Binding of Sodium Cholate In Vitro by Cationic Microfibrillated Cellulose. Ind. Eng. Chem. Res., 2014, 53 (48), 18508–18513.

[8] Changmo Li, Yubin Zhang, Shuai Li, Guanhua Wang, Chong Xu, Yingying Deng, Shuo Wang*. Mechanism of formation of trans fatty acid for heating condition in triolein. Journal of agricultural and food chemistry, 2013, 61, 10392-10397.

[9] Huilin Liu, Guozhen Fang*, Huidan Zhu, Changmo Li,Cuicui Liu, Shuo Wang. A novel ionic liquid stabilized molecularly imprinted optosensing material based on quantum dots and graphene oxide for specific recognition of vitamin E. Biosensors and Bioelectronics 2013, 47, 127-132.

[10] Huilin Liu, Guozhen Fang*, Changmo Li, Mingfei Pan, Cuicui Liu, Chao Fan, Shuo Wang. Molecularly imprinted polymer on ionic liquid-modified CdSe/ZnS quantum dots for the highly selective and sensitive optosensing of tocopherol. J. Mater. Chem., 2012, 22, 19882-19887.

[11] Guangqi Zheng, Changmo Li, Lili Guo, Wenliang Ruo, Shuo ang. Purification of Extracted Fatty Acids from the Microalgae Spirulina. J. Am Oil Chem Soc. (2012) 89:561–566.

[12] Changmo Li . Yunping Yao, et al. Comparison and Analysis of Fatty Acids, Sterols, and Tocopherols in Eight Vegetable Oils. J. Agric. Food Chem., 2011, 59, 12493-12498

Teaching

Food Standard and regulation, Chemistry of fats and oils