World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
50
Citations
8680
World Ranking
17666
National Ranking
47

Overview

Li Day is a researcher affiliated with AgResearch in New Zealand, with a substantial body of work in agricultural and biological sciences, biochemistry, genetics, molecular biology, and nursing. Their research predominantly focuses on food science, nutrition and dietetics, molecular biology, genetics, and animal science and zoology.

The scientist's work covers a variety of topics including probiotics and fermented foods, infant nutrition and health, meat and animal product quality, digestive system health, proteins in food systems, advanced chemical sensor technologies, and protein hydrolysis and bioactive peptides.

Recent publications by Li Day include the following:

  • Food proteins from animals and plants: Differences in the nutritional and functional properties, 2021, Trends in Food Science & Technology

Li Day frequently collaborates with other researchers. Notable coauthors include Linda M. Samuelsson, Hanh T.H. Nguyen, Amber M. Milan, Aahana Shrestha, and David Cameron-Smith, each contributing to multiple publications alongside Li Day.

The research outputs appear in several publication venues with multiple contributions, including:

  • Foods
  • Frontiers in Nutrition
  • International Dairy Journal
  • Trends in Food Science & Technology
  • Nutrients

Li Day's research spans 35 publications within agricultural and biological sciences, 18 in biochemistry, genetics and molecular biology, and 15 related to nursing fields. Subfields most represented in their work are food science, nutrition and dietetics, and molecular biology.

Key scientific topics within their research include:

  • Probiotics and fermented foods
  • Infant nutrition and health
  • Meat and animal product quality
  • Digestive system and related health
  • Proteins in food systems
  • Advanced chemical sensor technologies
  • Protein hydrolysis and bioactive peptides

Best Publications

  • Proteins from land plants – Potential resources for human nutrition and food security

    Li Day

  • Wheat-gluten uses and industry needs.

    L. Day;M.A. Augustin;I.L. Batey;C.W. Wrigley

  • Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models

    T Bohn;F Carriere;L Day;A Deglaire

  • Impact of gastric structuring on the lipolysis of emulsified lipids

    Matt Golding;Tim J. Wooster;Li Day;Mi Xu

  • Incorporation of functional ingredients into foods

    Li Day;Robert B. Seymour;Keith F. Pitts;Izabela Konczak

  • Complexity and health functionality of plant cell wall fibers from fruits and vegetables.

    A. Padayachee;L. Day;K. Howell;M. J. Gidley

  • Protein folding at emulsion oil/water interfaces

    Jiali Zhai;Jiali Zhai;Li Day;Marie Isabel Aguilar;Tim J Wooster

  • Functionality of Protein-Fortified Extrudates

    Li Day;Barry G. Swanson

  • Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

    Benjamin T. Wong;Benjamin T. Wong;Li Day;Mary Ann Augustin

  • Binding of polyphenols to plant cell wall analogues - Part 1: Anthocyanins

    A. Padayachee;A. Padayachee;G. Netzel;M. Netzel;M. Netzel;L. Day

  • Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)

    Davinder P. Singh;Joel Beloy;Jennifer K. McInerney;Li Day

  • Binding of polyphenols to plant cell wall analogues - Part 2: Phenolic acids.

    A. Padayachee;G. Netzel;M. Netzel;M. Netzel;L. Day

  • Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

    Thu H. McCann;Li Day

  • Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

    Thu H. McCann;Florence Fabre;Li Day

  • Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism

    Li Day;Jiali Zhai;Mi Xu;Nykola C. Jones

  • Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion

    Anneline Padayachee;Anneline Padayachee;Gabriele Netzel;Michael Netzel;Michael Netzel;Michael Netzel;Li Day

  • Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

    Benjamin T Wong;Benjamin T Wong;Jiali Zhai;Jiali Zhai;Soren V Hoffmann;Marie Isabel Aguilar

  • Protein-lipid interactions in gluten elucidated using acetic acid fractionation

    Thu H. McCann;Darryl M. Small;Ian L. Batey;Colin W. Wrigley

  • Impact of different biopolymer networks on the digestion of gastric structured emulsions

    Tim J. Wooster;Li Day;Mi Xu;Matt Golding

  • Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.

    Jiali Zhai;Jiali Zhai;Søren V. Hoffmann;Li Day;Tzong-Hsien Lee

Frequent Co-Authors

Mary Ann Augustin
Mary Ann Augustin Commonwealth Scientific and Industrial Research Organisation
Michael J. Gidley
Michael J. Gidley University of Queensland
Peter M. Clifton
Peter M. Clifton University of South Australia
David Cameron-Smith
David Cameron-Smith Agency for Science, Technology and Research
Colin W. Wrigley
Colin W. Wrigley University of Queensland
Yacine Hemar
Yacine Hemar University of Auckland
Marie-Isabel Aguilar
Marie-Isabel Aguilar Monash University
Greg G. Qiao
Greg G. Qiao University of Melbourne
Michael Horowitz
Michael Horowitz University of Adelaide
Martin J. Auldist
Martin J. Auldist Victoria University

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