Peilong (Toby) Li

Postdoctoral Associate

Research Background:

  • Lipid oxidation: Journal of Agricultural and Food Chemistry 68.2 (2019): 567-573.
  • Emulsion and interfacial science: Food Chemistry 315 (2020): 126225.
  • Encapsulation of natural pigments: LWT 132 (2020): 109892.
  • Phytochemicals: Journal of Food Quality 2017 (2017).

Current Research:

Toby has been working in the area of colloidal system, which aims to gain a better understanding of food ingredients thus helping to improve material functionality. The research involves:

  • Starch modification
  • Pickering emulsion
  • Microemulsion


  1. 2019-2023

    Ph.D. in Food science

    Cornell University, Ithaca, NY, USA
  2. 2017-2019

    M.Sc. in Food Science

    University of Massachusetts Amherst, Amherst, MA, USA
  3. 2013-2017

    B.Sc. in Food Science

    Hong Kong Baptist University-United International College, Zhuhai, China

Postdoctoral Associate

  1. 2023-Present
    Cornell University, Ithaca, NY, USA