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刘旭炜

发布时间:2022-03-15文章来源:亚博网站首页手机登录|官网网站浏览次数:343


姓名

刘旭炜

性别

邮箱地址

xuwei.liu@scau.edu.cn

通讯地址

华南农业大学亚博网站首页手机登录|官网网站205

职称

首聘副教授

所在院系

食工系

个人简介


刘旭炜,博士,首聘副教授,华南农业大学“突出人才”引进层次。202110月博士毕业于法国国家农业食品与环境研究院INRAE/ 法国阿维尼翁大学,植物产品加工与质量安全研究所UMR-408 SQPOV。硕士毕业于中国农业大学,本科毕业于江西农业大学。主要研究领域:1) 食品生物大分子(多酚、多糖和蛋白质)之间的相互作用及其互作机制; 2) 植物细胞壁组分(原花青素和细胞壁多糖)在加工过程中的修饰与转化;3)食品加工;4)固态薄膜的制备与表征等基础与应用研究。近三年在Comprehensive Reviews in Food Science and Food Safety, Trends in Food Science & TechnologyFood HydrocolloidsCarbohydrate Polymers等杂志上发表英文SCI论文18篇,著作章节1本。多次在国际会议上作口头及海报展示。  


研究方向

食品加工新技术;

食品组分相互作用;

加工副产物综合利用;

植物基产品加工。

承担教学

园艺产品加工学(本科生);

现代食品科学技术(本科生);

食品加工与贮运专题(研究生)。

科研项目


(1) 华南农业大学高层次人才引进项目(突出人才),2022-2027,主持。

(2)国家农业农村部, 现代农业产业技术体系岗位科学家项目, CARS-32, 荔枝龙眼产业技术体系-荔枝龙眼加工岗位, 主要团队成员参加。

(3) 法国Platform 3A (Agroparc, Agrosciences, Abeilles) project: The State, the PACA RegionCPER 2014-2020参与。

(4) 法国农业部 Interfaces” flagship project: ANR-10-LABX-001-012017-2020参与。

(5) 中国科技部 863”计划项目,基于材料基因组工程的高通量设计:2015AA0342012015-2017,参与。


学术论文

  1. Liu, X., Le Bourvellec, C., Yu, J.,…& Hu, Z. (2022). Trends on F&V processing. Trends in Food Science & Technology. (IF: 12.56, 一区)

  2. Yu, J., Liu, X., Zhang, L., Shao, P., Wu, W., Chen, Z., Li., J., & Renard, C. M. (2022). An overview of carotenoid extractions using green solvents assisted by Z-isomerization. Trends in Food Science & Technology. (IF: 12.56, 一区)

  3. Qiu, R., Wang, K., Tian, H., Liu, X., Liu, G., Hu, Z., & Zhao, L. (2022). Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing. Food Hydrocolloids, 107675. (IF: 9.15, 一区)

  4. Liu, X., Li, J., Rolland-Sabaté, A., Perez, S., Le Bourvellec, C., & Renard, C. M. (2022). Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins. Carbohydrate Polymers, 281, 119086. (IF: 9.38, 一区)

  5. He, W., Guo, F., Jiang, Y., Liu, X., Chen, J., Zeng, M., ... & He, Z. (2022). Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chemistry, 132811. (IF: 7.54, 一区)

  6. Liu, X., Renard, C. M., Rolland-Sabaté, A., Bureau, S., & Le Bourvellec, C. (2021). Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses. Food Hydrocolloids112, 106266. (IF: 9.15, 一区)

  7. Liu, X., Renard, C. M., Bureau, S., & Le Bourvellec, C. (2021). Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharidesCarbohydrate Polymers262, 117935. (IF: 9.38, 一区)

  8. Liu, X., Le Bourvellec, C., Guyot, S., & Renard, C. M. (2021). Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Comprehensive Reviews in Food Science and Food Safety20(5), 4841-4880. (IF: 12.81, 一区)

  9. Liu, X., Renard, C. M., Rolland-Sabaté, A., & Le Bourvellec, C. (2021). Exploring interactions between pectins and procyanidins: Structure-function relationships. Food Hydrocolloids113, 106498. (IF: 9.15, 一区)

  10. Liu, X., Renard, C. M., Bureau, S., & Le Bourvellec, C. (2021). Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure. Food Hydrocolloids121, 107018. (IF: 9.15, 一区)

  11. Liu, X., Le Bourvellec, C., & Renard, C. M. (2020). Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Comprehensive Reviews in Food Science and Food Safety19(6), 3574-3617. (IF: 12.81, 一区)

  12. Liu, X., Li, Q., Li, H., He, Z., Chen, L., & Wang, X. (2022). Exploring magnetron sputtering preparation of high-quality LiNi0.5Mn1.5O4 films by controlling the oxygen atmosphere at moderate temperature. Thin Solid Films. 139174.

  13. Liu, X., Feng, J., & Tao, Y. (2021). Application of Industry 5.0 on Fruit and Vegetables Processing. In P. L. Show, K. W. Chew, T. C. Ling (Eds.), The Prospect of Industry 5.0 in Biomanufacturing (pp. 211-228). CRC Press.

  14. Wu, D., Ye, X., Linhardt, R. J., Liu, X., Zhu, K., Yu, C., ... & Chen, S. (2021). Dietary pectic substances enhance gut health by its polycomponent: A review. Comprehensive Reviews in Food Science and Food Safety, 20(2), 2015-2039.

  15. Wang, H., Tao, Y., Li, Y., Wu, S., Li, D., Liu, X., ... & Show, P. L. (2021). Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response. Ultrasonics sonochemistry, 73, 105486.

  16. Lan, W., Wang, S., Zhang, Z., Liang, X., Liu, X., & Zhang, J. (2021). Development of red apple pomace extract/chitosan-based films reinforced by TiO2 nanoparticles as a multifunctional packaging material. International Journal of Biological Macromolecules, 168, 105-115.

  17. Song, S., Liu, X., Lin, H., Wang, X., & He, Z. (2019). Spectral Characterization of Electrodeposited Cu 2 ZnSnS 4 Thin Films on Fluorine-Doped Tin Oxide. Spectroscopy and Spectral Analysis, 39(9), 2940.

  18. Xu, D., Pan, K., Liu, X., Wang, X., Wang, W. Z., Liang, C. J., & Wang, Z. (2016). Raman and Visible-Near Infrared Spectra of Cu (InGa) Se2 Films. Spectroscopy and Spectral Analysis, 36(10), 3197-3201.


学术交流

1. 第十五届国际植物细胞壁大会 (XV Cell Wall Meeting, 2019), 剑桥, 英国。

2. 第三届国际果蔬加工大会 (III F&V Processing conference, 2020), 阿维尼翁, 法国。

3.第三十四届欧洲食品科学技术联合会 (34th EFFoST International Conference, 2020), 以色列。

4. 第三十届国际多酚大会 (XXX International Conference on Polyphenol, 2021), 图尔库, 芬兰。

5. 第十六届糖科学暑期交流 (XVI Summer Course Glycosciences, 2021), 瓦赫宁根大学, 荷兰。

6. 第七届国际多糖大会(7th International Polysaccharide Conference, 2021), 南特,法国。

获奖情况

2020.12  法国留学生COVID-19抗疫优秀负责人  中国驻法国大使馆

2017.10  国家公派攻博奖学金           国家留学基金委

2017.06  中国农业大学优秀毕业生        中国农业大学

2016.11  中国农业大学优秀研究生党员      中国农业大学

2016.11  中国农业大学三好学生          中国农业大学

2016.10  中国农业大学一等奖学金         中国农业大学

2016.10  中国农业大学安莉芳奖学金        中国农业大学

2015.10  中国农业大学研究生会之星        中国农业大学

专利