**Li Liang**

Li Liang is a professor in the State Key Laboratory of Food Science and Technology, School of Food Science and Technology at Jiangnan University. She received her B.S. in ocean chemistry at the Ocean University of Qingdao (Ocean University of China). After completing her Ph.D. in polymer chemistry and physics at Fudan University (China), she had her postdoctoral training in the Department of Food Science and Nutrition at Laval University (Canada). She won the Tanner Award of Institute of Food Technologists (IFT) in 2019. Her current research focuses on food chemistry involved in protein structure and function, protein encapsulation and immobilization, protection and delivery of bioactive components, and functional foods.
