PHD at Ehime University in Japan
Li Chen is a Lecturer/Assistant Professor at Shaanxi Normal University and the Institute of Genetics and Animal Biotechnology at the Polish Academy of Sciences. With a PhD from Ehime University, Japan, Li’s research focuses on fermented dairy products at the molecular level. Li has published over 43 peer-reviewed articles in high-impact journals and secured several prestigious fellowships, including the Marie Skłodowska-Curie COFUND and Humboldt Fellowship for Experienced Researchers. Notably, Li has elucidated the proteolytic system of Lactic acid bacteria in fermented milk and identified key regulatory genes, significantly advancing the field of Dairy Science.
Professional Profiles
Academic and Professional Background
Li Chen completed a PhD at Ehime University in Japan. Currently, Li works at both Shaanxi Normal University and the Institute of Genetics and Animal Biotechnology at the Polish Academy of Sciences. Li’s scientific interests focus on fermented dairy products at the molecular level. With 43 peer-reviewed articles published in high-impact journals and several fellowships awarded, Li Chen is a recognized expert in Dairy Science.
Research and Innovations
Li Chen’s research is centered on milk protein modification and the molecular mechanisms of fermented products. Recently, Li depicted the proteolytic system mechanism of Lactic acid bacteria in fermented milk and identified key genes in the functional regulation of these products.:
Areas of Research
Food Sciences
Research Focus
Li Chen’s research primarily focuses on the molecular and functional properties of fermented dairy and plant-based products. In particular, the untargeted metabolomics analysis of probiotic jujube juice reveals its potential anti-obesity effects on high-fat-diet-induced obese mice. Additionally, Li investigates the ACE inhibitory activity, antioxidant capacity, phenolics composition, chemical properties, and sensory evaluation of fermented pomegranate juice. Furthermore, her work on microproteomics analyzes the goat milk protein synthesis network and evaluates casein production. These studies underscore her commitment to understanding the health benefits and molecular mechanisms underlying fermented foods and their bioactive components.
Publications
- Plant-Derived l-Theanine for Ultraviolet/Ozone Resistant Perovskite Photovoltaics, Publication date: 2022.
- Health potential of fermented goat dairy products: composition comparison with fermented cow milk, probiotics selection, health benefits and mechanisms, Publication date: 2023.
- Effects of Pomegranate Peel Polyphenols Combined with Inulin on Gut Microbiota and Serum Metabolites of High-Fat-Induced Obesity Rats. Publication date: 2023.
- Therapeutic effect of Lactobacillus plantarum JS19 on mice with dextran sulfate sodium induced acute and chronic ulcerative colitis, Publication date: 2022.
- Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk, Publication date: 2023.
- Preliminary Study on Screening and Genetic Characterization of Lactic Acid Bacteria Strains with Cadmium, Lead, and Chromium Removal Potentials, Publication date: 2024.
- Microproteomic-Based Analysis of the Goat Milk Protein Synthesis Network and Casein Production Evaluation, Publication date: 2024.
- Untargeted metabolomics analysis of probiotic jujube juice and its anti-obesity effects on high-fat-diet-induced obese mice, Publication date: 2024.
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