Dr. Leqi Cui

My research is primarily focused on understanding how novel food processing technologies affect the physico-chemical properties and health benefits of foods. One particular food I am interested in is the plant-based proteins, whose tertiary and secondary structures can be altered during food processing. We use interdisciplinary approaches to characterize plant protein structures and investigate their correlation with protein functionality, as well as their implications for human gut microbiota and colon health. We also use advanced analytical techniques (e.g., HPLC and LC-TOF-MS) to analyze the phytochemicals from fruits and vegetables and illustrate their health benefits such as antioxidant, anti-diabetic, and anti-inflammatory properties, and their potential influence on gut microbiota. Additionally, my lab studies the lipid oxidation mechanisms and develops novel antioxidant and shelf-life extension strategies for various types of foods. Ultimately, we envision to provide solutions to critical health and sustainability challenges.