Zheng Li, PhD
Departments of Food Science and Human Nutrition
Institute of Food and Agricultural Sciences
University of Florida, Gainesville, FL 32611, USA
Dr. Zheng Li received his Ph.D degree in Food Science major from the Department of Food Science and Human Nutrition at the University of Florida. His dissertation project focused on design, preparation, and characterization of nanoparticles as delivery systems for bioactive phenolic phytochemicals. Dr. Li also holds Master degree in Food Biotechnology from the College of Food Science and Nutritional Engineering at the China Agricultural University with research expertise on phenolic compound analysis in grapes and wines. Currently, Dr. Li works as a Postdoctoral Associate in the Department of Food Science and Human Nutrition at the University of Florida. He has already published 13 peer-reviewed articles with 8 first-authored. He also currently serves as a peer-referee for a number of food science related journals, including Molecular Nutrition & Food Research, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Hydrocolloids, etc.
His research interests include: Phenolic phytochemistry and nanoparticle delivery system, including but not limited to food science, nutritional sciences, and biopolymer science. In particular, his research is concentrated on three fields: 1) identification and quantification of phenolic phytochemicals in fruits and vegetables and their antioxidant capacity measurements, 2) generally recognized as safe (GRAS) nanoparticles as delivery system for phenolic phytochemical to enhance their absorption and bioavailability, and 3) absorption, metabolism, and bioactivity of phenolic phytochemicals in human body.
• Poster presentation “Fabrication of (-)-epigallocatechin gallate (EGCG) ovalbumin-dextran conjugate nanoparticles and their transport across monolayers of human epithelial Caco-2 cells” at Experimental Biology meeting, San Diego, CA, 2014.
• Poster presentation “Fabrication of coated bovine serum albumin (BSA)-epigallocatechin gallate (EGCG) nanoparticles” at Institute of Food Technologists (IFT) annual meeting, Las Vegas, NV, 2012.
• Poster presentation “Effect of mass ratio, temperature, pH, and reaction time on fabrication of partially purified pomegranate ellagitannin-gelatin nanoparticles” at Institute of Food Technologists (IFT) annual meeting, New Orleans, LA, 2011.
• Poster presentation “Abscisic acid affects yield, antioxidant capacity, and phytochemical content of lettuces grown in a green house” at Institute of Food Technologists (IFT) annual meeting, Chicago, IL, 2010.
PROFESSIONAL AFFILIATIONS AND MEMBERSHIPS
• Professional member, National and Florida Section of the Institute of Food Technologists (IFT), 2010 – Present
• Professional member, American Chemical Society (ACS), 2012 – Present
1. Li Z, Gu L. Fabrication of (-)-epigallocatechin gallate (EGCG) ovalbumin-dextran conjugate nanoparticles and their transport across monolayers of human epithelial Caco-2 cells. Journal of Agricultural and Food Chemistry. 2014; 62: 1301-1309. doi: 10. 1021/jf404621f.
2. Buran TJ, Sandhu AK, Li Z, Rock CR, Yang W, Gu L. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. Journal of Food Engineering. 2014; 128: 167-173. doi: 10. 1016/j. jfoodeng. 2013. 12. 029
3. Zou T, Percival SS, Cheng Q, Li Z, Rowe C, Gu L. Preparation, characterization, and induction of cell apoptosis of cocoa procyanidins-gelatin-chitosan nanoparticles. European Journal of Pharmaceutics and Biopharmaceutics. 2012; 82: 36-42. doi: 10. 1016/j. ejpb. 2012. 05. 006.
4. Zou T, Li Z, Percival SS, Bonard S, Gu L. Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins (CPs)-zein nanoparticles. Food Hydrocolloids. 2012; 27: 293-300. doi: 10. 1016/j. foodhyd. 2011. 10. 002
5. Li Z, Gu L. Effect of mass ratio, pH, temperature, and reaction time on partially purified pomegranate ellagitannin (PPE)-gelatin nanoparticles fabrication. Journal of Agricultural and Food Chemistry. 2011; 59: 4225-4231. doi: 10. 1021/jf200024d.
6. Li Z, Percival SS, Bonard S, Gu L. Fabrication of nanoparticles using partially purified pomegranate ellagitannin and gelatin and their apoptotic effect. Molecular Nutrition & Food Research. 2011; 55: 1096-1103. doi: 10. 1002/mnfr. 201000528.
7. Li Z, Pan Q, Jin Z, Mu L, Duan C. Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food Chemistry. 2011; 125: 77-83. doi: 10. 1016/j. foodchem. 2010. 08. 039
8. Li Z, Zhao X, Sandhu A, Gu L. Effects of exogenous abscisic acid on yield, antioxidant capacities, and phytochemical contents of greenhouse grown lettuces. Journal of Agricultural and Food Chemistry. 2010; 58: 6503-6509. doi: 10. 1021/jf1006962.
9. Li Z, Pan Q, Cui X, Duan C. Optimization of anthocyanins extraction from wine grape skins using orthogonal test design. Food Science and Biotechnology. 2010; 19: 1047-1053. doi: 10. 1007/s10068-010-0147-2.
10. Huang Y, Luo Y, Zhai Z, et al. Characterization and application of an anti-Listeria bacteriocin produced by Pediococcus pentosaceus 05-10 isolated from Sichuan Pickle, a traditionally fermented vegetable product from China. Food Control. 2009; 20: 1030-1035. doi: 10. 1016/j. foodcont. 2008. 12. 008.
11. Li Z, Pan Q, Jin Z, He J, Liang N, Duan C. Evolution of 49 phenolic compounds in shortly-aged red wines made from Cabernet Gernischt (Vitis vinifera L. cv. ). Food Science and Biotechnology. 2009; 18: 1001-1012.