Lin Bi received her B.S. degree in Bioengineering from Jilin Teachers’ Institute of Engineering and Technology and earned her M.S. degree in Fermentation Engineering at Tianjin University of Science & Technology (former Tianjin College of Light Industry).  She joined in Dr. Yao’s lab in August 2007 to do her Ph. D degree in Food Science.  Her research focuses on covalently bonding different types of polysaccharides and establishing controlled release of films and particles.

Xiaolei Bi received his double B.S. degree both in Food Science Department of Harbin University of Commerce and Heilongjiang University in China. At present, as a visiting scholar from Harbin University of Commerce, he is studying at Purdue. He joined Dr. Yao’s lab in 2008 and worked on the resistant starch. His current project is related to resistant starch which purpose is to make starch cross link with alginate and identify product’s character.

Dr. Nicolas Bordenave received a Master's degree in Chemistry of renewable resources from the National Institute of Chemistry of Toulouse (ENSIACET, France) in 2003.  He joined the Wood and Biopolymers Laboratory (US2B, Bordeaux 1 University, France) and completed his Ph.D. degree in organic chemistry in 2007 research biodegradable and antimicrobial food packaging based on paper and chitosan.  In 2008, Dr. Bordenave worked as a Post-Doc on chemical modifications of guar gum in the Carbohydrates Laboratory (LG, Picardie University, France).  In October 2008, he started working in the Whistler Center for Carbohydrate Research at Purdue University under Dr. Yuan Yao supervision. His current research focuses on structure-function relationship of chemically and enzymatically modified of starch

Lei Huang received her B.S. degree in Food science and engineering from Heilongjiang East University in 2007and pursued her M.S. degree at Harbin University of commerce (HUC) from September 2007. She joined Dr. Yao’s lab at Purdue University Whistler Center for Carbohydrate Research in 2008 as a visiting student. Her current project is the structure of phytoglycogen and enzymatic modified phytoglycogen.

Siqi Scheffler received her B.S. in biochemistry from Purdue University in 2007.  In August 2007, she began M.S. research under Dr. Yuan Yao at the Purdue University Whistler Center for Carbohydrate Research. Her current research is in the encapsulation of food nutrients and phytochemicals using starch.

Wei Song received her M.S. and Ph.D. degree in Food Science from Tianjin University of Science and Technology (former Tianjin University of Light Industry). During her Ph.D. she studied in Food Science Department at Cornell University as a visiting student. Her research focused on detecting the cellular antioxidant activity of common vegetables. She joined Dr. Yao’s group as a post-doc research associate. Her project is involved in the structure-function relationship of carbohydrates.

Xue Wang received her B.S.in Food Quality and Safety from Harbin University of Commerce (HUC) in 2007. In September 2007, she began her M.S. study in Food Science in HUC. In November. 2008, she joined in Dr. Yuan Yao’s lab at Purdue University Whistler Center for Carbohydrate Research as a visiting student. Her current research is about the encapsulation of food nutrients using carbohydrate nanoparticles.