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。
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
Jack Kefford Award, Australian Institute of Food Science and Technology (AIFST)，2020，1/3
粮食作物种质资源利用与品质调控创新, 2024/01-2026/12，主持
[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.