Runnan Li

Runnan Li is a Research Analyst at the University of Kentucky's Martin-Gatton College of Agriculture, Food and Environment, based in Garrigus Building. Their work focuses on protein biochemistry, food science, and molecular nutrition.

Research Areas

• Food protein structure-function relationships
• Redox chemistry in meat systems
• Plant protein modification techniques
• Antioxidant mechanisms of polyphenols
• Metabolic regulation via natural compounds
• Colloidal behavior in food matrices

Publication Trends

Recent articles explore oat protein gelling, emulsification, and thermal processing, alongside tea polyphenol effects on inflammation and mitochondrial function. Key themes include ultrasonication, disulfide chemistry, and bioactive food compounds.

Contact

• Runnan.Li@uky.edu