李海腾
  • 李海腾
  • 电子邮件:liht@cib.ac.cn
  • 职  称:副研究员
  • 学  历:博士研究生
  • 通讯地址:成都市天府新区群贤南街23号
  • 邮  编:610213

个人简历

李海腾,副研究员,联合国粮农组织世界粮食论坛青年科学家,昆士兰大学博士。主要从事作物淀粉合成与品质调控创新,在抗性淀粉资源发掘与创制、淀粉合成机理解析与精细结构调控、非淀粉多糖结构修饰,以及作物加工新技术开发等领域取得系列研究成果。

研究方向

作物品质调控创新;淀粉合成与利用;生物大分子结构与功能

社会任职

联合国粮食及农业组织世界粮食论坛,青年科学家

获奖及荣誉

Jack Kefford Award, Australian Institute of Food Science and Technology (AIFST),2020,1/3

承担科研项目情况

粮食作物种质资源利用与品质调控创新, 2024/01-2026/12,主持

代表论著

[1] Zhang W., Bao Y., & Li H.-T. (2023). Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion  compound. Carbohydrate Polymers, 322, 121343.

[2] Li H.-T., Zhang W., Bao Y., & Dhital S. (2023). Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. Critical Reviews in Food Science and Nutrition, 17, 1-24.

[3] Li H.-T., Dhital S., Flanagan B. M., Mata J., Gilbert E. P., Gilbert R. G., & Gidley M. J. (2022). Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydrate Polymers, 295, 119871.

[4] Li H.-T., Gidley M. J., & Dhital S. (2019). High-amylose starches to bridge the “fiber gap”: development, structure, and nutritional functionality. Comprehensive Reviews in Food Science and Food Safety, 18(2), 362-379.

[5] Li H.-T., Yu W., Dhital S., Gidley M. J., & Gilbert R. G. (2019). Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydrate Polymers, 224, 115185.