**About the Editor**

### **Yonghui Li**

Dr. Yonghui Li is an Associate Professor of Grain Chemistry and the Director of the Wheat Quality Lab at Kansas State University. He also serves as a graduate faculty member of the Food Science Institute. He teaches undergraduate and graduate courses in Grain Analysis and Protein Chemistry and Technology. Dr. Li's research focuses on the structure, chemistry, modification, and functionality of grain proteins and bioactive peptides with the aim of developing high-quality, functional grain-based foods, ingredients, and nutraceuticals. Since joining the faculty in 2016, Dr. Li has received over USD 4.2 million in research funding, with USD 3.3 million awarded as the lead PI, from various federal, state, and industrial sources. Dr. Li has published 110 journal articles, 130 presentations, 3 book chapters, and 2 patents. He is an associate editor for both *Journal of Food Science* and *Cereal Chemistry* and serves on the editorial boards of several other international journals.
