刘滢特聘研究员简介

姓名:刘滢

出生年月:198911

学位/学历:博士研究生

职称:特聘研究员

导师:博士生导师

研究方向(领域):食用油脂精深加工与营养评价、方便油炸食品开发

学术(社会)兼职:无

联系方式:yingliu20211213@sina.com


1.学习(工作)经历

学习经历

2015-09 2019-06, 江南大学, 食品科学与工程, 博士

工作经历

12021-12 , tyc1286太阳成集团, 44118太阳成城集团, 研究员

22019-09 2021-11, 江南大学, 食品学院, 助理研究员


2.表彰奖励


3.人才培养


4.科研成果

主持科研项目

1)国家自然科学基金青年项目,项目名称:脂溶性微胶囊抗氧化剂的制备及其对油脂氧化的调控机制研究(批准号32001736),经费:30.00万元。

2)tyc1286太阳成集团骏马计划引进人才科研启动项目,项目名称:基于表面特性的低含油率马铃薯条调控机制(批准号10000-22311201/004),经费:150.00万元。

发表论文

(1) Ying Liu, Xin Ma, Jinwei Li, Liuping Fan*, Shengquan Huang** (2022). Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil. Carbohydrate Polymers, 276, 118734.

(2) Ying Liu, Weifeng Chen, Liuping Fan* (2022). Effects of different drying methods on the storage stability of barley grass powder. Journal of the Science of Food and Agriculture, 102, 1076-1084.

(3) Ying Liu, Jianjun Tian, Zhenhua Duan, Jinwei Li, Liuping Fan* (2021). Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Food Chemistry, 365, 130427.

(4) Ying Liu, Jianjun Tian, Bo Hu, Peibin Yu, Liuping Fan* (2021). Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chemistry, 360, 130045.

(5) Ying Liu, Jianjun Tian, Tingting Zhang, Liuping Fan* (2021). Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chemistry, 345, 128832.

(6) Ying Liu, Jinwei Li, Yuanfa Liu* (2020). Effects of epoxy stearic acid on lipid metabolism in HepG2 cells. Journal of Food Science, 85(10), 3644-3652.

(7) Ying Liu, Jinwei Li, Yajun Cheng, Yuanfa Liu* (2020). Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. European Food Research and Technology, 246(3), 1183-1192.

(8) Ying Liu, Jinwei Li, Yajun Cheng, Yuanfa Liu* (2019). Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. LWT-Food Science and Technology, 101, 331-341.

(9) Ying Liu, Yajun Cheng, Jinwei Li, Yuanfa Liu* (2018). Epoxy stearic acid, an oxidative product derived from oleic acid, induces cytotoxicity, oxidative stress, and apoptosis in HepG2 cells. Journal of Agricultural and Food Chemistry, 66(20), 5237-5246.

(10) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Quantitative determination of epoxy stearic acids derived from oxidized frying oil based on solid-phase extraction and gas chromatography. LWT-Food Science and Technology, 92, 250-257.

(11) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Combination of gas chromatography-mass spectrometry and electron spin resonance spectroscopy for analysis of oxidative stability in soybean oil during deep-frying process. Food Analytical Methods, 11, 1485-1492.

(12) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Degradation of edible oil during deep-frying process by electron spin resonance spectroscopy and physicochemical appreciation. European Journal of Lipid Science and Technology, 100, 105390.


5.发明专利


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