Professor Weili Li

Professor

0044(0)1244511397
School of Allied and Public Health
w.li@chester.ac.uk
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Professor Weili Li is an active food professional with excellent research skills, effective analytical techniques and valuable industrial experience within characterisation of molecular composition, structure and property and bioactivity, as well as functional food development.

Weili has been working at Institute of Food Science and Innovation of University of Chester since Aug, 2015. She is conducting research and enterprise projects and supervising MPhil and PhD students, along with teaching postgraduate courses. Her research interests focus on characterization of bioactive components and incorporating them into food products for adding health benefits. Currently she is working on (1) Extraction, modification, characterization and immune stimulating properties of bioactive fibre. (2) Development, incorporation and bioavailability improvement of nanoenmulsion for bioactive lipophilic components. (3) Functional food development for health and nutrition claims. 

Prior to joining The University of Chester, Weili worked as a senior lecturer at the Manchester Metropolitan University for six years, where she successfully completed six research and consultancy projects, effectively delivered teaching for two BSc modules and three MSc modules in Food and Nutrition programme and obtained high satisfaction of students. In addition, Weili has four- year industrial experience as Technical Manager at the Tim Hortons Corporation, Maidstone Bakeries in Canada. She acquired in–depth knowledge of food formulation development and bakery food quality improvement and also obtained valuable experiences in designing and conducting the industrial research and plant trials.

After she obtained a PhD in Food Science and Technology at the University of Reading, UK, she worked there as a research fellow for four years. She was involved in the work from writing project proposals and applications for funding from the UK research council and the UK government bodies and the project completion.

Selected current and completed projects

  • MaxFibre - Incorporation of dietary fibre micropowder into commercial bakery products for societal health, Innovate UK.

  • Integrated Technology for Conversion of Agriculture By-Products into Dietary Fibre Materials for Health Innovation. UK industrial funding

  • Reduced fat and salt in soups, sauces and ready meals by utilisation of novel processing to create novel microstructures. Innovate UK.

  • ‘Musseling up: high-value Greenshell™ mussel foods’ funded by the High-Value Nutrition National Science Challenge, New Zealand.

  • Production Model of Producing Bioactive Arabinoxylan from HPD (wheat gluten and starch)   By-Product’ funded by Chinese Ministry of Science and Technology.  Project number:  2015DFA30380 funded by Chinese Ministry of Science and Technology.

  • Evaluation and Improvement of Doughnut Glaze Stability, funded by Nisshin Seifun Group Inc. Japan.

  • Application of Vegetarian Egg Replacer in Bakery Food Products, funded by Four Dimensions Food Technology and Supplies Inc, Canada

  • Feasibility Study on Production of Arabinoxylan-enriched Preparations and other Co-products, funded by Henan Lianhua Monosodium Glutamate Group Co. LTD, China

  • Food-based Approaches Improve Serum Iron Levels in Child-Bearing Aged Women, funded by  Roche Foundation for Anaemia Research, UK

  • Product texture analysis of Mizkan Euro Ltd, UK

  • Development of the Delivery System of an Amino Acids Based Protein Supplement for the Dietary Management of Phenylketonuria, funded by DANONE Nutricia Advanced  Medical Nutrition Centre , UK

  • Extraction and modification of Cereal Arabinoxylans Using Enzymatic and Ultrasound Technologies.

  • Molecular Features and Immune Stimulating Properties of Cereal Derived Arabinoxylans.

  • Development, Incorporation and Bioavailability improvement of ω-3 Vegetarian oil Nanoenmulsion in foods.

  • Glycaemic Modulation Properties of bakery products enriched with soluble fibres.

Membership and awards

2015  Award for UK Functional Foods mission to NZ on July 2, 2015 from UK Science and Technology network. 

2014  Award for novel technology speaker in the UK Technology Strategy Board (TSB) competition for attending the UK-China Innovation Forum and Partnering Workshop on Agri-Tech and Food Manufacturing Mission held in Beijing and Shanghai on 3rd~7th of March 2014, to promote technology exchanges between UK and China.

2014 Present, Member of the Healthgrain Forum of International Association of Cereal Science and Technology, which is an association for "Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits"

2005-present, Member of Institute of Food Science and Technology (international and UK) from 2005 to 2013

1999-2006, Member of American Association of Cereal Chemists.

  • Miller R. M., Kruger C. M., Wynne C., Li W., Frampton C., Wolber M. F., and Eason C. (2020) Bioavailability of Orally Administered Active Lipid Compounds from Four Different Greenshell™ Mussel Formats. Mar. Drugs, 18, 524.

  • The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the Science of Food and Agriculture. 100 (2), 695-704. 

  • Fadel A., Ashworth J., Plunkett A., Mahmoud M. A., and Li W. (2018) Improving the extractability of arabinoxylans and the molecular weight of wheat endosperm using extrusion processing Journal of Cereal Science, 84, 55-61.

  • Zhengxiao Zhang, Christopher Smith, Jason Ashworth and Weili Li (2018) Regulation of Inducible Nitric Oxide Synthase by Arabinoxylans with molecular characterization from Wheat Flour in Cultured Human Monocytes. International Journal of Food Science and Technology. 53, 1294–1302. doi/10.1111/ijfs.13710.

  • Fadel A, Ashworth A, Li W, Ng Y, Plunkett A. (2017) Health-Related Effects and Improving Extractability of Cereal Arabinoxylans. A review. International Journal of Biological Macromolecules. DOI:10.1016/j.ijbiomac.2017.11.055.

  • Fadel A, Plunkett A, Li W and Jason Ashworth (2017) Modulation of Innate and Adaptive Immune Responses by Arabinoxylans. J Food Biochem. 2018 30 November 2017. DOI: 10.1111/jfbc.12473.

  • Weili Li, Zhengxiao Zhang and Christopher Smith (2017) Arabinoxylans: Bioactivities in Relation to Their Molecular Structure Frontiers in Bioactive Compounds, ISSN: 2468-6395 Vol. 2, CHAPTER 6 164-185.

  • Zhengxiao Zhang, Christopher Smith, Weili Li, Jason Ashworth (2016) Characterisation and immunomodulatory activities of alkaline extracted and enzymatic modified arabinoxylans from corn bran. J. Agric. Food Chem., 2016, 64 (43), pp 8128–8137.

  • Lane E. K., Li W., Smith J. C. and Derbyshire J. E. (2016) The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products. Journal of Functional Foods 23:306– 314.

  • W. Li, Shuangyue Zhang and Smith C. (2015) The molecular structure features-immune stimulatory activity of arabinoxylans derived from the pentosan faction of wheat flour. Journal of Cereal Science.

  • Lin X., Wang Q., Li W., Wright A.J. (2014) Emulsification of algal oil with soy lecithin improved DHA bioaccessibility but did not change overall in vitro digestibility. Food Funct. Oct 22;5 (11):2913-21. (doi: 10.1039/c4fo00577e).

  • Zhang Z. X Smith C., Li W., (2014) Extraction and modification technology of arabinoxylans from cereal by products: A critical review.  Food Research International. June 8, 2014.

  • Zhang S., Li W., Smith C., and Muruna H. (2014) Cereal derived arabinoxylans as biological response modifiers: extraction, molecular features and immune-stimulating properties. Critical Reviews in Food Science and Nutrition Critical Review in Food Science and Nutrition.  DOI:10.1080/10408398.2012.705188.

  • Lane K.E., Derbyshire E. Li W. and Brennan C.S. (2013) ‘Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature’, Critical Reviews in Food Science and Nutrition, 54(5): 572-579.

  • Li W., Hu H., Wang Q. and Brennan S. C. (2013) Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread. http://www.mdpi.com/journal/foods. 2(2): 225-237.

  • Li W. (2012) Method and apparatus for the production of an arabinoxylan-enriched preparation and other co-products.  PCT/GB2012/051409 on June 19, 2012.

  • Lane K., Li W., Derbyshire E. J. and Smith, J. C. (2012) Nano-emulsions, methods of making the same and uses thereof. New provisional UK patent application No. 1222829.2 P/52778. GB-HAB.

  • Lane K., Li W., Smith C. & Derbyshire E. (2014). ‘The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle. International Journal of Food Science & Technology 49 (5) pp 1264–1271.

  • Bokhari F., Derbyshire E.J., and Li W.  (2012) A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women. Journal of Human Nutrition & Dietetics.25 (1):95-100.Bokhari F., Derbyshire E. J., Hickling D., Li W. and Brennan C. S. (2012) A randomized trial investigating iron-rich bread as a prophylaxis against iron deficiency in pregnancy. International Journal of Food Science & Nutrition. 63(4):461-7.

  • Bokhari F., Derbyshire E.J. and Li W. (2012) Can an iron-rich staple food help women to achieve dietary targets in pregnancy? International Journal of Food Science & Nutrition. 63(2):199-207.

  • Derbyshire E.J., Brennan C., and Li W. (2010) Iron deficiency – is there a role for the food industry? International Journal of Food Science & Technology 45(1):2443-2448.

Conference presentation

  • Li. W. Zhang S., Hu H., Fadel M. and Smith C. A Potential Immune-stimulating Health Benefit of Wheat Arabinoxylan for Foods . 17th IUFoST World Congress, Montreal, Canada. August 17-21, 2014.
  • Li. W. Zhang S., Hu H., Fadel M. and Smith C. Immune modulating properties of wheat endosperm arabinoxylans and poetical heath benefit for foods 2014 International Symposium on Bioactive Compounds in Cereal Grains and Foods ICC, Vienna. April 25, 2014.
  • Zhang Z.X., Ashworth J., Smith C. and Li W. Extraction, Modification and Immune-modulating Activities of Cereal Arabinoxylans. 17th IUFoST World Congress, Montreal, Canada August 17-21, 2014.
  • Zhang Z.X., Smith C. and Li W. Modification and extraction of arabinoxylans from corn bran with enzymatic and chemical methods International Symposium on Bioactive Compounds in Cereal Grains and Foods ICC, Vienna. April 25, 2014.
  • Lane, K.E., Li, W., Smith, C.J. and Derbyshire, E. Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial, The Nutrition Society Irish Section Meeting, Coleraine, UK. June 18-20 2014.
  • Li W., Zhang S. and Smith C. J.Immune modulating properties of wheat endosperm arabinoxylans at 17th Gums & Stabilisers for the Food Industry Conference, Glyndwr University, Wrexham, UK. June 25 -28 2013.
  • Lane K. E., Li W., Smith C. J. and Derbyshire E. J. (2013) Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial. The Nutrition Society Section Meeting. Pollock Halls, Edinburgh, UK. March 18–19 2013.
  • Lane K. E., Li W., Smith C. J. and Derbyshire E. J. (2013) Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability. The Nutrition Society Section Meeting. Pollock Halls, Edinburgh, UK. March 18–19 2013.
  • Lane, K.E., Li, W., Smith, C.J. and Derbyshire, E. (2013) ‘Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial’ at The Nutrition Society, Scottish Section Conference, Edinburgh UK. March 18–19 2013.
  • Lane, K.E., Li, W., Mahadevan, K., Smith, C.J. and Derbyshire, E. (2013) ‘Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability.’ at The Nutrition Society, Scottish Section Conference, Edinburgh, Vol 72 Issue OCE2, E99.
  • Lane, K.E., Derbyshire, E.J., Li, W. and Mahadevan, K. (2012) ‘Targeting the vegetarian market with an omega-3 enriched yogurt – but is it acceptable from a sensory perspective?’. Proceedings of the Nutrition Society, Vol. 71, Issue OCE1, E6.
  • Li W. and Lee J. Functional ingredients for bakery products. Presented at Pepperidge Farm, Norwalk CT, USA. Canadian Food Technology Exchange. Dec 19, 2012.
  • Zhang Z. X., Li W. and Smith C. J. Extraction and Modification of Arabinoxylans of Corn Bran and Pentosan of Wheat Flour with Enzymatic and Ultrasound Technology. Biosciences KTN Biosciences KTN Young Researchers’ Food Sector ev. . Edinburgh, U. K November 14 2012.
  • Li W., Hu H., Wang Q. Brennan C. Zhang S. Smith C. Musa H. Bioactivities of cereal derived arabinoxylans. The 14 ICC Cereal and Bread Congress, Beijing, China. August 6-9, 2012.
  • Li W., Cai C. and Lee J. (2012) A cholesterol-free and vegetarian/vegan friendly egg replacer for noodle/pasta products. Asia Nutracon Workshop Hong Kong, China. Aug 22-23, 2012.
  • Li W., Hu, H., Wang Q. and Brennan C. Molecular features and nutritional aspects of arabinoxylan inclusion in bread. The international Conference on Food Safety, Quality and Nutrition . Hollings Faculty, Manchester UK. April 10-12, 2012.
  • Li W., Hu, H., Wang Q. and Brennan C. (2012) Extraction, Modification and Characterization of arabinoxylan At Canadian Institute of Food Science and Technology. Niagara Falls, Canada. May 26-29, 2012.
  • Li W., Cai C. and Lee J. (2012) Effects of Eggs and Egg Replacer on Physical Properties and Sensory Attributes of Noodles. At Canadian Institute of Food Science and Technology. Niagara Falls, Canada. May 26-29, 2012.