食品科学与工程学院
讲师
 

刘夫国

作者:    来源:     发布日期:2017-08-29     浏览次数:

     

  刘夫国,男,1987年5月出生,山东枣庄人,中国农业大学食品科学专业博士毕业,2017年7月来校参加工作,副教授,加入刘学波教授团队。

  一、学习经历

  2013年8月-2017年6月,中国农业大学,食品科学专业,博士

  2015年12月-2016年12月,美国麻省大学,联合培养博士

  2010年9月-2013年6月,南京师范大学,食品科学专业,硕士

  2011年6月-2013年6月,江苏省农业科学院,联合培养硕士

  年9月-2010年6月,青岛农业大学,食品科学与工程专业,学士

  二、工作简历

  2017.07-至今西北农林科技大学食品科学与工程学院教学科研

  三、研究领域或方向

  1.食品功能因子稳态化技术与传递体系设计

  2.蛋白质与多糖的理化性质、构效关系及分子间相互作用

  四、以第一作者发表论文情况

  1) LiuFuguo, MaCuicui, McClementsDavid Julian, GaoYanxiang. Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety , 2017, 16(1), 76–95.

  2) Liu Fuguo, Ma Cuicui, McClements David Julian, Gao Yanxiang. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids , 2017, 63, 625–634.

  3) Liu Fuguo, Ma Cuicui, Zhang Ruojie, Gao Yanxiang, McClements David Julian. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chemistry , 2017, 221, 395-403.

  4) Liu Fuguo, Wang Di, Sun Caixa, Gao Yanxiang. Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids , 2016, 52, 661-669.

  5) Liu Fuguo, Zhu Zhenbao, MaCuicui, LuoXiang, Bai Long, DeckerEric Andrew, GaoYanxiang, McClements David Julian. Fabrication of concentrated fish oil emulsions using dual-channel microfluidization: Impact of droplet concentration on physical properties and lipid oxidation. Journal of Agricultural and Food Chemistry , 2016, 64 (50), 9532–9541.

  6) Liu Fuguo, Wang Di, Sun Cuixia, McClements David Julian, Gao Yanxiang. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry , 2016, 205, 129-139.

  7) Liu Fuguo, Ma Cuicui, McClements David Julian, Gao Yanxiang. Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids , 2016, 61, 578-588.

  8) Liu Fuguo, Wang Di, Ma Cuicui, Gao Yanxiang. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 2016, 58, 49-59.

  9) Liu Fuguo, Wang Di, XuHonggao, SunCuixia, Gao Yanxiang. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates. Food Chemistry , 2016, 196, 338-346.

  10) Liu Fuguo, Sun Cuixia, Yang Wei, Yuan Fang, Gao Yanxiang. Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances , 2015, 5, 15641-15651.

  11) LiuFuguo, SunCuixia, WangDi, Yuan Fang, GaoYanxiang. Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Adv ances , 2015, 5(95), 78215-78228.

  12) LiuFuguo, GaoYanxiang, YuanFang. Effects of chitosan addition on in vitro digestibility of protein-coated lipid droplets. Journal of Dispersion Science and Technology , 2015, 36(11):1556–1563.

  13) LiuFuguo, Niu Liying, Li Dajing, LiuChunquan, JinBangquan. Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn. Food and Bioprocess Technology , 2013, 6(10), 2800-2807.

  14) Wang Xiaoya1, Liu Fuguo1(1并列第一作者), Liu Lei, Wei Zihao, Yuan Fang, Gao Yanxiang. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid. Food Chemistry , 2015,173, 564-568.

  15) Zhao Xin1, Liu Fuguo1(1并列第一作者), Ma Cuiui, Yuan Fang, Gao Yanxiang. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Research International , 2015, 74, 260-268.

  16) Xiang Jun1, Liu Fuguo1(1并列第一作者), FanRui, YuanFang, GaoYanxiang. Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin. Colloids and Surfaces A: Physicochemical and Engineering Aspects , 2015, 487, 104-112.

  17) LeiFei1, Liu Fuguo1(1并列第一作者), Yuan Fang, Gao Yanxiang. Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids , 2014, 39, 163-170.

  18) 刘夫国, 马翠翠, 王迪, 高彦祥. 蛋白质与多酚相互作用研究进展[J]. 食品与发酵工业, 2016, 42 (2), 282-288.

  19) 刘夫国, 王迪, 杨伟, 袁芳, 高彦祥. 乳铁蛋白-多酚对 β-胡萝卜素乳液稳定性的影响[J]. 农业机械学报, 2015 (46): 212-217.

  20) 刘夫国, 杨伟, 魏子淏, 袁芳,高彦祥. 营养素传递系统研究进展[J]. 中国食品添加剂, 2014 (6): 156-162.

  21) 刘夫国, 金邦荃, 牛丽影, 刘春泉, 宋江峰, 李大婧. 鲜食玉米脂氧合酶的酶学性质[J]. 食品科学, 2013, 34(3): 198-201.

  22) 刘夫国, 牛丽影, 李大婧,金邦荃,刘春泉. 鲜食玉米加工利用研究进展[J]. 食品科学, 2012, 33(23): 375-379.

  五、联系方式

  通讯地址:陕西杨凌西农路22号西北农林科技大学食品科学与工程学院A504办公室

  邮编:712100

  Email:fuguo@nwafu.edu.cn;liufuguo@sina.cn

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