Profile

Professional Experiences:
2015 - Now     Associate Professor,  Zhejiang University
2011 - 2015    Lecturer,  Zhejiang University

2010 - 2011    Postdoctoral Fellow,  Kansas State University
2009 - 2010    Research Assistant II,  The University of Hong Kong

Education Background:
2005 - 2009    PhD,  The University of Hong Kong
2008 - 2008    Visiting Graduate Scholar, National University of Singapore (Apr to Sep)         
2007 - 2007    Visiting PhD Student, Åbo Akademi University (Feb to Jun) 

2002 - 2005    MSc,  Zhejiang University
1998 - 2002    BSc,  Shandong Agricultural University


Xiangli Kong received the BSc degree (2002) in Agricultural Resources and Environment from Shandong Agricultural University, the MSc degree (2005) in Biophysics from Zhejiang University and the PhD degree (2009) in Food Science and Nutrition from the University of Hong Kong. After post-doctoral training at the Department of Grain Science and Industry, Kansas State University, he joined the College of Agriculture and Biotechnology, Zhejiang University in 2011.  He is currently an Associate Professor at Zhejiang University. His research interests include: cereal science; starch structure, functionalities and modifications; starch transitions in industry; thermal, rheological properties of biopolymers. He authored over 30 peer-reviewed journal articles, published one book (Springer Nature Publishing) as editor and three book chapters.

 

Books:

Sui ZQ & Kong XL (2018) Physical Modifications of Starch, Springer International Publishing AG. 

Chapters:

1) Kong XL (2018) Modified starches by non-conventional techniques and food applications, in Starch for Food Applications: Chemical, Technological and Health Properties (Clerici MTS & Schmiele M, Eds), Elsevier Publishing.

2) Kong XL (2018) Gamma irradiation of starch, in Physical Modifications of Starch (Sui ZQ & Kong XL, Eds), Springer International Publishing AG.

3) Kong XL (2018) Fine structure of amylose and amylopectin. in Starch: Structure, Functionalities and Food Applications (Wang SJ, Eds). Springer International Publishing AG.


Selected Publications:

10) Kong XL, Zhou X, Sui ZQ, Bao JS (2016) Effects of gamma irradiation on physicochemical properties of native and acetylated wheat starches. Int. J. Biol. Macromol. 91, 1141-1150.

9) Kong XL, Chen YL, Zhu P, Sui ZQ, Corke H, Bao JS (2015) Relationships among genetic, structural and functional properties of rice starch. J. Agric. Food Chem. 63, 6241-6248.

8) Kong XL, Zhu P, Sui ZQ, Bao JS (2015) Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinization temperature combinations. Food Chem. 172, 433-440.

7) Kong XL, Kasapis S, Bao JS (2015) Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation. LWT-Food Sci. Technol. 60, 578-582.

6) Kong XL, Kasapis S, Bao JS, Corke H (2012) Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content. J. Sci. Food Agric. 92, 1800-1807.

5) Kong XL, Kasapis S, Bertoft E, Corke H (2010) Rheological properties of starches from grain amaranth and their relationship to starch structure. Starch-Starke 62, 302-308.

4) Kong XL, Corke H, Bertoft E (2009) Fine structure characterization of amylopectins from grain amaranth starch. Carbohydr. Res. 344, 1701-1708.

3) Kong XL, Bao JS, Corke H (2009) Physical properties of Amaranthus starch. Food Chem. 113, 371-376.

2) Kong XL, Bertoft E, Bao JS, Corke H (2008) Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties.  Int. J. Biol. Macromol. 43, 377-382. 

1) Kong XL, Xie JK, Wu XL, Huang YJ, Bao JS (2005) Rapid prediction of acid detergent fiber, neutral detergent fiber, and acid detergent lignin of rice materials by near-infrared spectroscopy.  J. Agric. Food Chem. 53, 2843-2848. 

Full Publication List:

Google Scholar, http://scholar.google.com

Scopus, http://www.scopus.com

Research ID,  http://www.researcherid.com

Research work

Food Biophysics; Food Science; Cereal Science; Starch Chemistry

Contact

Phone:
E-mail:xlkong@zju.edu.cn