Dr. Li Day

Science Impact Leader - Dairy Processing & Supply

E: Li.Day@agresearch.co.nz


PhD in Plant Protein Structural Biochemistry

BsC in Chemical Engineering

Research interests & activities

Science interests: structural and physical biochemistry of bio-macromolecules (dairy and cereal proteins, lipids and polysaccharides); emulsion interfacial colloid and surface chemistry and colloidal stability; molecular basis of ingredient functionality, effects of processing on the rheological and chemical properties of food materials; and food structures to control digestion and nutrient transport.
Working with Agri-food industry to bridge the gap between fundamental science discovery and commercial applications: linking on-farm dairy managment and animal nutrition with milk quality, off-farm processing effeciency and dairy product innovation; salt and sugar reduction in cereal based foods; plant cell wall particle size reduction to redcue waste and value adding to food products.

Professional Memberships

  • New Zealand Institute of Food Science and Technology
  • American Association of Cereal Chemists International


Visiting Scholar, HIT China; EU Marie Curie Fellowship, UK; Walter Bushuk Award, AACCi, USA;&nbsp


Day, L., Williams, R.P.W., Otter, D., Augustin, M.A. (2015) Heterogeneity of casein polymorphism influencing casein micelle size in milk of individual cows. Journal of Dairy Science. Doi: 10.3168/jds.2014-9285.
Raynes, J. K., Day, L., Augustin, M. A., & Carver, J. A. (2015). Structural differences between bovine A1 and A2 β-casein alter micelle self-assembly and influence molecular chaperone activity. Journal of Dairy Science. doi: 10.3168/jds.2014-8800.
Logan, A., Auldist, M., Greenwood, J., & Day, L. (2014). Natural variation of bovine milk fat globule size within a herd. Journal of Dairy Science, 97(7), 4072-4082. doi: 10.3168/jds.2014-8010.
Logan, A., Day, L., Pin, A., Auldist, M., Leis, A., Puvanenthiran, A., & Augustin, M. A. (2014). Interactive effects of milk fat globule and casein micelle size on the renneting properties of milk. Food and Bioprocess Technology, 7(11), 3175-3185. doi: 10.1007/s11947-014-1362-2.
Puvanenthiran, A., Stevovitch-Rykner, C., McCann, T. H., & Day, L. (2014). Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels. Food Research International, 62, 701-708. doi: 10.1016/j.foodres.2014.04.023.
McCann, T. H., Fabre, F., & Day, L. (2011). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International, 44(4), 884-892. doi: 10.1016/j.foodres.2011.01.045.

Day, L., Zhai, J., Xu, M., Jones, N. C., Hoffmann, S. V., & Wooster, T. J. (2014). Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by synchrotron radiation circular dichroism. Food Hydrocolloids, 34, 78-87. doi: 10.1016/j.foodhyd.2012.12.015.

Zhai, J. L., Day, L., Aguilar, M. I., & Wooster, T. J. (2013). Protein folding at emulsion oil/water interfaces. Current Opinion in Colloid and Interface Science, 18(4), 257-271. doi: 10.1016/j.cocis.2013.03.002.

Homer, S., Kelly, M., & Day, L. (2014). Determination of the thermo-mechanical properties in starch and starch/gluten systems at low moisture content – A comparison of DSC and TMA. Carbohydrate Polymers, 108(1), 1-9. doi: 10.1016/j.carbpol.2014.02.049.
Pitts, K. F., Favaro, J., Austin, P., & Day, L. (2014). Co-effect of salt and sugar on extrusion processing, rheology, structure and fracture mechanical properties of wheat-corn blend. Journal of Food Engineering, 127, 58-66. doi: 10.1016/j.jfoodeng.2013.11.026.

Day, L. (2013). Proteins from land plants – Potential resources for human nutrition and food security. Trends in Food Science and Technology, 32(1), 25-42. doi: 10.1016/j.tifs.2013.05.005.   
Day, L., & Swanson, B. G. (2013). Functionality of protein-fortified extrudates. Comprehensive Reviews in Food Science and Food Safety, 12(5), 546-564. doi: 10.1111/1541-4337.12023. 




Day, L. (2014). Food structure and its impact on nutrient bioavailability. Food Australia, 66(2), 18-20.    
Day, L., Golding, M., Xu, M., Keogh, J., Clifton, P., & Wooster, T. J. (2014). Tailoring the digestion of structured emulsions using mixed monoglyceride-caseinate interfaces. Food Hydrocolloids, 36, 151-161. doi: 10.1016/j.foodhyd.2013.09.019.
Osborne, S., Chen, W., Addepalli, R., Colgrave, M., Singh, T., Tran, C., & Day, L. (2014). In vitro transport and satiety of a beta-lactoglobulin dipeptide and beta-casomorphin-7 and its metabolites. Food and Function, 5(11), 2706-2718. doi: 10.1039/c4fo00164h.
Singh, T. K., Øiseth, S. K., Lundin, L., & Day, L. (2014). Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins. Food and Function, 5(11), 2686-2698. doi: 10.1039/c4fo00454j.
 Padayachee, A., Netzel, G., Netzel, M., Day, L., Mikkelsen, D., & Gidley, M. J. (2013). Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion. Food and Function, 4(6), 906-916. doi: 10.1039/c3fo60091b.
Golding, M., Wooster, T. J., Day, L., Xu, M., Lundin, L., Keogh, J., & Cliftonx, P. (2011). Impact of gastric structuring on the lipolysis of emulsified lipids. Soft Matter, 7(7), 3513-3523. doi: 10.1039/c0sm01227k.