Peilong (Toby) Li
- 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).
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