Peilong Li is a Ph.D. candidate studying food science at Cornell University. He obtained the B.S. degree from Hong Kong Baptist University and the M.S. degree from University of Massachusetts Amherst. He comes from a research background of bioactive encapsulation, interfacial science, and lipid chemistry. His current research area includes starch modification, exploration of surfactants, and application of microemulsions. He has been leading multiple projects funded by industry partners including PepsiCo and Tate&Lyle. He has published numerous research articles in peer-reviewed journals, including ACS Applied Materials and Interfaces, Food Hydrocolloids, Food Chemistry, Journal of Agricultural and Food Chemistry.