Dr. Chang Li is a Professor at the School of Food Science and Sino-German Food Engineering Center, Nanchang University. He was a visiting scholar at Purdue University, USA. He is the recipient of the Excellent Doctoral Dissertation Award of Jiangxi Province and an Excellent Master's Thesis Supervisor of Jiangxi Province.

Dr. Li serves as a Dissertation Review Expert of the Degree Center of the Ministry of Education, a Peer Review Expert for National Natural Science Foundation of China projects, and a Science and Technology Review Expert for multiple provinces, municipalities directly under the Central Government and autonomous regions. He is also a Member of the Food and Nutrition Professional Committee of the Chinese Association of Agricultural Science Societies and a Member of the Food and Medicinal Substance Product Standardization Professional Committee of the Chinese Association of Medicated Diet Research.

In addition, Dr. Li holds academic editorial positions, including Editorial Board Member of Foods journal, Editorial Board Member of Food Research and Supplementation journal, and Young Editorial Board Member of Grain & Oil Science and Technology journal.

Dr. Li's main research and teaching areas focus on Food Chemistry, Food Nutrition and Safety. He has presided over more than 10 national and provincial/municipal-level scientific research projects. He has won 1 First Prize of Jiangxi Provincial Natural Science Award, 1 Second Prize of Jiangxi Provincial University Science and Technology Achievement Award, and 1 First Prize of Jiangxi Provincial Science and Technology Progress Award.

He has published more than 70 relevant papers in domestic and international journals and participated in compiling 6 national planning textbooks.

1. Study on the Characteristics and Mechanism of Inactivating Rice Bran Lipase and Lipoxygenase by Low-Temperature Plasma, National Natural Science Foundation Project.
2. Study on the Regulatory Mechanism of Ascorbic Acid on Renal Oxidative Stress Injury Induced by Food Hazard 3-Chloropropanol Esters Based on Proteomics and Lipidomics, National Natural Science Foundation Project.
3. Study on the Inhibitory Mechanism and Structure-Activity Relationship of Antioxidants on the Formation of 3-Chloropropanol Esters in Oil Thermal Processing Based on Kinetics and QSAR Models, National Natural Science Foundation Project.
4. Study on the Joint Control and Toxicity Prevention of Multiple Food Hazards, Jiangxi Provincial Science and Technology Cooperation Special Project - Science and Technology Cooperation with Developed Countries (Key Project).
5. Construction of a Local Database of Endogenous Hazards in Edible and Medicinal Substances, Sub-project of the National Key Research and Development Program.
6. Research on the Development and Application of Key Technologies for Preservation of Nanfeng Tangerines by Low-Temperature Plasma, Jiangxi Provincial Key Research and Development Program Project.
7. Effects and Mechanisms of Camellia Oil Glycerides and Unsaponifiables on the Formation of 3-Chloropropanediol Esters, Jiangxi Provincial Natural Science Foundation Project.
8. Study on the Formation Mechanism of 3-Chloropropanediol Fatty Acid Esters during Oil Thermal Processing, Jiangxi Provincial Natural Science Foundation Project.
9. Effects of Different Post-Slaughter Processing Methods on Meat Quality and Safety, Horizontal Project.
10. Research and Development of Enzymatic Complex Functional Synergistic Modification Technology for Polysaccharides from Major Economic Forest Fruits and Creation of New Products, Sub-project of the National Key Research and Development Program.
11. AI-Enabled Targeted Screening of Black Sesame ACE-Inhibiting Peptides, Free Exploration Project of the National Key Laboratory of Food Science and Resource Exploitation.

1. Jiao, L., Zou, J., Ma, H., Huang, D., & Li, C. (2026). Regulatory effects of jujube (Ziziphus jujuba) polysaccharides on intestinal microbiota before and after α-galactosidase-mediated degradation. Food & Function.

2. Lan, H., Lin, X., Ma, H., Lu, L., Liao, W., Wang, Y., ... & Li, C. (2025). Formation of Aroma Characteristics in Roasted Camellia oleifera Seeds. Foods, 15(1), 87.

3. Yang, W., Ma, H., Lan, H., Liao, W., Lin, X., & Li, C. (2025). Application of cold plasma for rice bran preservation: Effects on stability and quality. Innovative Food Science & Emerging Technologies, 104025.

4. Hu, J., Yang, W., Lan, H., Lin, X., & Li, C. (2024). A Novel Lipase from Rice (Oryza sativa) Bran: Purification, Identification and Characterization. Food and Bioprocess Technology, 1-10.

5. Wei, T., Liu, B., Chen, Y., & Li, C. (2024). Protective effect of ascorbic acid against renal injury induced by 3-chloropropane-1, 2-diol-dipalmitate in rats. Renal Failure, 46(2), 2429694.

6. Liu, S., Shen, M., Xie, J., Liu, B., & Li, C. (2024). Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1, 2-diol Esters during Thermal Processing. Foods, 13(2), 261.

7. Wei, T., Cao, N., Han, T., Chen, Y., Zhou, X., Niu, L., ... & Li, C. (2023). Lipidomics Analysis Explores the Mechanism of Renal Injury in Rat Induced by 3-MCPD. Toxics, 11(6), 479.

8. Liu, W., Wang, Y., Xu, D., Hu, H., Huang, Y., Liu, Y., Nie, S., Li, C., & Xie, M. (2023). Investigation on the contents of heat-induced hazards in commercial nuts. Food Research International, 163, 112041.

9. Gao, Y., Xu, M., Wan, H., Li, C., & Wan, Y. (2023). Determination of Isoflavones in Radix puerariae from Different Origins by Ultra-High Performance Liquid Chromatography Based on Optimal Pretreatment Method. Foods, 12(4), 794.

10. Zheng, Z., Niu, L., Yang, W., Chen, Y., Huang, Y., & Li, C. (2023). Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality. Foods, 12(6), 1129.

11. Wei, T., Liu, W., Zheng, Z., Chen, Y., Shen, M., & Li, C. (2022). Bibliometric Analysis of Research Trends on 3-Monochloropropane-1, 2-Diol Esters in Foods. Journal of Agricultural and Food Chemistry, 70(49), 15347-15359.

12. Zheng, Z., Huang, Y., Liu, L., Chen, Y., Wang, Y., & Li, C. (2022). Zearalenone Degradation by Dielectric Barrier Discharge Cold Plasma: The Kinetics and Mechanism. Foods, 11(10), 1494.

13. Gao, Y., Xu, M., Zheng, Z., Wan, Y., Wu, S., & Li, C. (2022). Preparation of ZIF-8 and Its Application in Determination of Pyridoxine and Pyridoxal in Ginkgo Seeds by Ultra-Performance Liquid Chromatography. Foods, 11(14), 2014.

14. Liu, S., Hu, H., Yu, Y., Zhao, J., Liu, L., Zhao, S., Xie, J., Li, C. & Shen, M. (2021). Simultaneous determination of tocopherols, phytosterols, and squalene in vegetable oils by high performance liquid chromatography-tandem mass spectrometry. Food Analytical Methods, 14, 1567-1576.

15. Zheng, Z., Qiao, M., Zhang, Z., & Li, C. (2021). Phytosterols inhibit the formation of 3-monochloropropane-1, 2-diol esters in model reactions and the possible mechanism. Food Science and Technology Research, 27(5), 789-796.