State Key Lab of Food Science and Technology,
No 1800, Lihu Avenue, Binhu District,
Wuxi, Jiangsu, 214122, China.
- Protein structure and function
- Protein-ligand interaction
- Protein-polysaccharide interaction
- Bioactive component
- Encapsulation, protection and controlled release
- Functional food
- Dr Li Liang has completed PhD at Fudan University in China and postdoctoral studies from Laval University in Canada.
- She is a Professor of State Key Lab of Food Science and Technology and School of Food Science and Technology of Jiangnan University in China.
- She has published about 30 papers in reputed journals.