Professor, Food, Nutrition & Health
phone: 6048226182
fax: 6048225143
FNH 212
2205 East Mall
Vancouver, BC V6T 1Z4


University of British Columbia, PhD, Food Science
University of Alberta, MSc, Biochemistry
University of British Columbia, BSc (Agr), Food Science


The long-term objective of my research program is to gain a basic understanding of the molecular properties of food components, which will enable a systematic approach to food quality control, process improvement and new product development.

My main research interests are:

  • application of spectroscopic methods to study food systems
  • structure-function characterization of food peptides and proteins with specific bio-activity, health-enhancing or techno-functional properties

Graduate Students

Please note: I am NOT accepting new graduate students or postdoctoral fellows for the foreseeable future.



Selected Publications

(Selected publications from 2010-present)

Siriangkanakun, S., Li-Chan, E.C.Y. and Yongsawadigul, J. 2016. Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins.  Food Chemistry 192: 1090-1097.

Hu, H., Zhu, X., Hu, T., Cheung, I.W.Y., Pan, S. and Li-Chan, E.C.Y. 2015. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods. Journal of Functional Foods 19:182-193.

Zhang, P., Hu, T., Feng, S., Xu, Q, Zheng, T., Zhou, M. Chu, X., Huang, X., Lu, X., Pan, S.,Li-Chan, E.C.Y. and Hu, H. 2016. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel. Ultrasonics Sonochemistry 29:380-387.

Gao, F., Hu, Y., Li-Chan, E.C.Y.,  Grant, E. and Lu, X.  2015. Determination of Sudan I in paprika powder by molecularly imprinted polymers-thin layer chromatography-surface enhanced Raman spectroscopic biosensor. Talanta 143: 344-352.

Lee, J.K., Li-Chan, E.C.Y. & Byun, H.-G. 2015. Characterization of β-secretase inhibitory peptide purified from skate skin protein hydrolysate. European Food Research and Technology 240:129-136.

Lacroix, I.M.E. &  Li-Chan, E.C.Y. 2015. Comparison of the susceptibility of porcine and human recombinant dipeptidyl-peptidase IV to inhibition by protein-derived peptides. Peptides 69:19-25.

Hu, H., Cheung, I.W.Y., Pan, S. and Li-Chan, E.C.Y. 2015. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin. Food Hydrocolloids 45: 102-110.

Cheung, L.K.Y., Aluko, R.E., Cliff, M.A. and Li-Chan, E.C.Y. 2015. Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates. Journal of Functional Foods 13: 262-275.

Li-Chan, E.C.Y. 2015. Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science 1:28-37.

Hu, Y., Feng, S., Gao, F., Li-Chan, E.C.Y., Grant, E. and Lu, X. 2015. Detection of melamine in milk using molecularly imprinted polymers-surface enhanced Raman spectroscopy. Food Chemistry 176:123-129.

Whitfield, K.C., Karakochuk, C.D., Liu, Y., McCann, A., Talukder, A., Kroeun, H., Ward, M., McNulty, H., Lynd, L.D., Kitts, D.D., Li-Chan, E.C.Y., McLean, J. and Green, T.J. 2015. Poor thiamin and riboflavin status is common among women of childbearing age in rural and urban Cambodia. The Journal of Nutrition. doi:10.3945/j.114.203604

Gao, F., Feng, S., Chen, Z., Li-Chan, E.C.Y., Grant, E. and Lu, X. 2014. Detection and quantification of chloramphenicol in milk and honey using molecularly imprinted polymers-Canadian penny based SERS nano-biosensor. J Food Sci  79:N2542-2549.

Lacroix, I.M.E. &  Li-Chan, E.C.Y. 2014. Peptide array on cellulose support – a screening tool to identify peptides with dipeptidyl-peptidase IV inhibitory activity with the sequence of α-lactalbumin. International Journal of Molecular Sciences  15:20846-20858.

Siriangkanakun, S., Li-Chan, E.C.Y. and Yongsawadigul, J. 2014. Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties. Journal of Food Science 79:C1305-1314.   doi: 10.1111/1750-3841.12521

Solowiej, B., Cheung, I.W.Y. and Li-Chan, E.C.Y. 2014.Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins. International Dairy Journal 38:87-94

Lacroix, I.M.E. &  Li-Chan, E.C.Y. 2014. Isolation and characterization of peptides with dipeptidyl peptidase-IV inhibitory activity from pepsin-treated bovine whey proteins. Peptides 54:39-48.DOI 10.1016/j.peptides.2014.01.002

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2014. Investigation of the putative associations between dairy consumption and incidence of type 1 and type 2 diabetes. Critical Reviews in Food Science and Nutrition 54(4): 411-432.

Cheung, I.W.Y. and Li-Chan, E.C.Y. 2014. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing  by-products. Food Chemistry 145: 1076-1085.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2013. Inhibition of dipeptidyl peptidase (DPP)-IV and α-glucosidase activities by pepsin-treated whey proteins. J. Agric. Food Chem. 61: 7500-7506.

Lacroix, I.M.E. and Li-Chan, E.C.Y.  2013. Overview of food products and dietary constituents with anti-diabetic properties and their putative mechanisms of action – a natural approach to complement pharmacotherapy in the management of diabetes. Molecular Nutrition & Food Research 58:61-78

Hu, H., Li-Chan, E.C.Y., Wan, L., Tian, M. and Pan S. 2013. The effect of high intensity ultrasonic pre-treatment on the gelation properties of soybean protein isolate gel induced by calcium sulfateFood Hydrocolloids 32:303-311.

Ho, T.C.W., Li-Chan, E.C.Y., Skura, B.J., Higgs, D.A. and Dosanjh, B. 2013. Pacific hake (Merluccius productus Ayres, 1855) hydrolysates as feed attractants for juvenile Chinook salmon (Oncorhynchus tshawytscha Walbaum, 1792). Aquaculture Research 2012, 1-13.

Korzeniowska, M.. Cheung, I.W.Y. and Li-Chan, E.C.Y.  2013. Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod. Food Chemistry 138:1967-75.

Hu, H., Wu, J., Li-Chan, E.C.Y., Zhu, L., Zhang, F., Xu, X., Fan, G., Wang, L., Huang, X. and Pan, S. 2013. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids 30:647-655.

Cheung, L.K.Y., Cheung, I.W.Y. and Li-Chan, E.C.Y. 2012. Effects of production factors and egg-bearing period on the antioxidant activity of enzymatic hydrolysates from shrimp (Pandalopsis dispar) processing byproducts. J. Agric. Food Chem. 60: 6823-6831.

Cheung, I.W.Y., Cheung, L.K.Y., Tan, N.Y. and Li-Chan, E.C.Y. 2012. The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates. Food Chemistry 134:1297-1306.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2012. Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach.  J. Functional Foods 4:403-422.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2012. Dipeptidyl peptidase (DPP)-IV inhibitory activity of dairy protein hydrolysates. International Dairy Journal 25:97-102.

Li-Chan,  E.C.Y. 2012. Proteins: Basic concepts. In “Food Chemistry: Principles and Applications”. Hui, Y.H., editor. Science Technology System, West Sacramento, CA.

Li-Chan, E.C.Y., Huang, S.-L., Jao, C.-L., Ho, K.-P. and Hsu, K.-C. 2012. Peptides derived from Atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors. J. Agric. Food Chem. 60:973-978.

Samaranayaka, A.G.P. and Li-Chan, E.C.Y. 2011. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. J. Functional Foods 3:229-254.

Hsu, K.-C., Li-Chan, E.C.Y., and Jao, C.-L. 2011. Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7. Food Chemistry 126: 617-622.

Mine, Y., Li-Chan, E. and Jiang, B. (editors) 2010. Bioactive Proteins and Peptides As Functional Foods and Nutraceuticals. IFT Book Series, publisher Wiley-Blackwell IFT Book Series. ISBN 978-0-813-81311-0.

Li-Chan, E.C.Y., Griffiths, P.R. and Chalmers, J.M. (editors) 2010. Applications of Vibrational Spectroscopy in Food Science, Volumes 1 and 2. John Wiley & Sons. ISBN 978-0-470-74299-0.

Cheung, I.W.Y. and Li-Chan, E.C.Y. 2010. Angiotensin-I converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chemistry 122:1003-1012.

Samaranayaka, A.G.P., Kitts, D.D. and Li-Chan, E.C.Y. 2010. Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J. Agric. Food Chem. 58:1535-1542.


Additional Information

Research lab members & their projects (2010-present):

* Please note: I am NOT accepting new graduate students or postdoctoral fellows for the foreseeable future*

  • Papungkorn Sangsawad (visiting PhD student from Suranaree University of Technology, Thailand) – ACE inhibitory peptides from Korat chicken
  • Isabelle Lacroix (PhD 2015) – DPP-IV inhibitors from dairy and other food proteins
  • Imelda Cheung (research technician) – Functional ingredients from food protein hydrolysates
  • Guangtao Meng (research associate) – Functional ingredients from food protein hydrolysates; spectroscopic analysis of food protein systems
  • Anisa Loewen (MSc 2014) – Re-assembled casein micelles as fat-soluble vitamin vehicles for fluid milk fortification
  • Hao Hu (visiting student, PhD 2014) – Effects of high intensity ultrasound treatment on properties of soy proteins
  • Lennie Cheung (MSc 2014) – Enzymatic debittering of whey protein hydrolysates with ACE-inhibitory properties
  • Susan Yang Liu (MSc 2013) – Vitamin D content and stability in fortified fluid milk
  • Peter Jenkelunas (MSc 2013) – Fish protein hydrolysates as cryoprotective agents for frozen fish mince
  • Siriporn Siriangkanakun (visiting PhD student 2012) – Properties of a proteinase inhibitor isolated from common carp muscle
  • Lennie Cheung (summer student 2011) – Antioxidative properties of protein hydrolysates from shrimp byproducts
  • Kuo-Chiang Hsu (visiting Associate Professor 2010) – DPP-IV inhibitors from fish processing byproducts
  • Malgorzata Korzeniowska (visiting Dekaban Scholar 2010) – Muscle protein-antioxidative ingredient interactions
  • Nina Tan (NSERC USRA 2010) – FPH as antioxidative ingredients in fish products
  • Anusha Samaranayaka (PhD 2010) – Bioactive peptides with antioxidant properties from Pacific hake protein hydrolysates
  • Reihaneh Noorbakhsh (visiting PhD student 2010) – Spectroscopic analysis of pistachio protein processed for reduced allergenicity