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 ChangmoLi is a Professor and works in college of Food scienceand Engineering, Tianjin University of Science and Technology. Prof Li completed Bachelor from Tianjin light industrycollege at 1994,Master and PhDDegrees from Tohoku Universityof 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, 109490(1-8)
[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.
[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 conditionin 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 optosensingmaterial based on quantum dots and graphene oxide for specificrecognition 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, Shuoang.Purification of Extracted Fatty Acids from the MicroalgaeSpirulina.J. Am Oil Chem Soc. (2012) 89:561–566.
[12]Changmo Li . Yunping Yao, et al.Comparison and Analysis of Fatty Acids, Sterols, andTocopherols in Eight Vegetable Oils.J. Agric. Food Chem.,2011, 59, 12493-12498
Teaching
Food Standard and regulation, Chemistry of fats and oils