- 李海騰
- 電子郵件：liht@cib.ac.cn
- 職 稱：副研究員
- 學 歷：博士研究生
- 通訊地址：成都市天府新區群賢南街23號
- 郵 編：610213
個人簡歷
李海騰，副研究員，聯合國糧農組織世界糧食論壇青年科學家，昆士蘭大學博士。主要從事作物淀粉合成與品質調控創新，在抗性淀粉資源發掘與創制、淀粉合成機理解析與精細結構調控、非淀粉多糖結構修飾，以及作物加工新技術開發等領域取得系列研究成果。
研究方向
作物品質調控創新；淀粉合成與利用；生物大分子結構與功能
社會任職
獲獎及榮譽
Jack Kefford Award, Australian Institute of Food Science and Technology (AIFST)，2020，1/3
承擔科研項目情況
糧食作物種質資源利用與品質調控創新, 2024/01-2026/12，主持
代表論著
[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.
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