Contact Information


Ying Li

Ph.D. student

Research Background:

Acriflavine-immobilized eggshell membrane as a new solid-state biosensor for Sudan I-IV detection based on fluorescence resonance energy transfer

Evaluation of a mixed anionic-nonionic surfactant modified eggshell membrane as an advantageous adsorbent for the solid-phase extraction of Sudan I-IV as model analytes

Detection and quality control method of home-brewed wine

The inhibitory mechanism of tea tree oil against Staphylococcus aureus

Current Research:

Improving Thermal Stability of Blue Color from C-Phycocyanins in Spirulina Extracts in Acidified Beverages

The Effect of High-Pressure Processing (HPP) on the Molecular Structure and Stabilization of Natural Hydrophilic Colorants

Improving Stability of Spirulina Extracts by developing water-in-oil-in-water (W1/O/W2) emulsion


  1. 2018-Present

    Ph.D. in Food Science

    Cornell University, Ithaca, NY, USA
  2. 2015-2018

    M.Sc. in Nutrition and Food Safety

    China Agricultural University, Beijing, China
  3. 2011-2015

    B.Sc. in Food Quality and Safety

    Jilin University, Changchun, China