Relationships between the properties of food polysaccharide gels and their nutritional functionality in vitro
Abstract
Non-starch polysaccharides are widely used in food systems and play important roles in gut health. While gelling polysaccharides are commonly applied in food formulation, their nutritional functionality remains poorly understood. This seminar presents findings from Anqi's PhD study on how the physicochemical properties of polysaccharide gels influence in vitro gut fermentation dynamics. It examines how variations in physical form and structural properties affect fermentation kinetics, metabolite production, and microbial community composition. These findings provide insight into how food structure modulates fermentation behaviour and support the design of functional food systems.
Anqi Li
Anqi is a PhD candidate at the Centre for Nutrition and Food Sciences, QAAFI. Her doctoral research focuses on polysaccharide-based food systems, examining how physicochemical properties influence gut fermentation. Her research interests centre on structure–function relationships in food, particularly in relation to nutritional outcomes. She has worked with food hydrocolloids, in vitro fermentation models, and physicochemical characterisation techniques. Through her work, she aims to advance understanding of how food structure shapes gut fermentation and to support the development of health-oriented food systems.
Anqi Li, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Agriculture and Food Innovation E: anqi.li@uq.edu.au
For any questions, please contact the QAAFI Science Seminar Committee.
For any questions, please contact the QAAFI Science Seminar Committee.
About Science Seminars
Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.
With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.
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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland, established with and supported by the Queensland Department of Primary Industries.
