食品科学与工程学院
师资信息
 

刘夫国

作者:    来源:     发布日期:2019-12-05     浏览次数:

     

     

        刘夫国,博士,副教授,硕士生导师。入选香江学者计划、陕西省青年科技新星、陕西省高校科协青年人才托举计划等。中国营养学会、粮油学会、化学会及美国化学会会员。

    一、学习工作经历

    2017.07-至今,西北农林科技大学,食品科学与工程学院,副教授

    2013.08-2017.06,中国农业大学,食品科学与营养工程学院,博士

    2015.12-2016.12,美国麻省大学,食品科学系,联合培养博士研究生

    二、研究领域或方向

    食品物性学及食品营养学,包括:食品胶体与界面化学;食品功能因子稳态化技术;蛋白质、多糖、多酚等分子间相互作用与构效关系。

    三、开设课程

    承担本科生食品化学天然产物提取工艺学及研究生高级食品化学等课程。

    四、研究成果与承担的科研项目

    目前共发表研究论文70余篇,以第一作者或通讯作者在Comprehensive Reviews in Food Science and Food SafetyTrends in Food Science & TechnologyFood HydrocolloidsJournal of Agricultural and Food Chemistry等食品学科权威期刊发表SCI收录论文30篇,其中中科院一区论文10篇,ESI高被引论文4篇,Journal of Agricultural and Food Chemistry封面论文2篇。获授权发明专利4件。主持科研项目10余项。

1. 代表性论文

(1). Yan, X., Zhang, X., McClements, D., Zou, L., Liu, X., Liu, F*. (2019). Co-encapsulation of EGCG and curcumin by two proteins-based nanoparticles: Role of EGCG, Journal of Agricultural and Food Chemistry, 67, 48, 13221-13227. (中科院一区, IF 3.571, Front cover)

(2). Liang, X., Ma, C., Yan, X., Liu, X., &Liu, F*. (2019). Advances in research on bioactivity, stability, metabolism and delivery systems of lycopene. Trends in Food Science & Technology,93, 185–196.  (中科院一区, IF 8.519).

(3). Zhang, L., McClements, D. J., Wei, Z., Wang, G., Liu, X., Liu, F.* (2019). Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2019.1630358. (中科院一区, IF 6.704).

(4). Zhao, T., Yan, X., Sun, L., Yang, T., Hu, X., He, Z., Liu, F*., & Liu, X*. (2019). Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science & Technology, 91, 354-361. (中科院一区, IF 8.519).

(5). Liu, F.#, Zhang, X.#, Zhao, B., Tan, X., Wang, L., Liu, X. (2019). Role of food phytochemicals in the modulation of circadian clocks. Journal of Agricultural and Food Chemistry, 67, 32, 8735-8739. (中科院一区, IF 3.571).

(6). Liu, F.#, Liu, H#., Liu, R., Xiao, C., Duan, X., McClements, D.J., & Liu, X. (2019). Delivery of sesamol using polyethylene-glycol-functionalized selenium nanoparticles in human liver cells in culture. Journal of Agricultural and Food Chemistry, 67, 10, 2991-2998. (中科院一区, IF 3.571, Supplementary cover)

(7). Liu, R., Yan, X., Liu, Z., McClements, D. J., Liu, F*., & Liu, X*. (2019). Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (–)-epigallocatechin gallate. Food & Function. 10, 1098–1108. (中科院一区, IF 3.241).

(8). Liang, X., Ma, C., Yan, X., Zeng, H., McClements, D., Liu, X., Liu F*. (2019).Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium. Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2019.105569. (TOP期刊,IF 5.839)

(9). Liu, F., Zhang, S., Li, J., McClements, D. J., & Liu, X. (2018). Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends in Food Science & Technology, 79, 67-77. (中科院一区, IF 8.519).

(10).Liu, F., Ma, D., Luo, X., Zhang, Z., He, L., Gao, Y., McClements, D. J. (2018). Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids, 79, 450-461. (TOP期刊,IF 5.839).

(11).Liu, F., Li, R., Mao, L., & Gao, Y. (2018). Ethanol-induced composite hydrogel based on propylene glycol alginates and zein: formation, characterization and application. Food Chemistry, 255, 390-398.  (TOP期刊,IF 5.399).

(12).Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety, 16(1), 7695. (ESI高被引论文, 中科院一区, IF 7.028)

(13).Liu, F., Ma, C., Zhang, R., Gao, Y. & McClements, D. J., (2017). Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chemistry, 221, 395-403. (TOP期刊,IF 4.946).

(14).Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids, 63, 625–634. (TOP期刊,IF 5.089).

(15).Liu, F., Zhu, Z., Ma, C., Luo, X., Bai, L., Decker, E. A., Gao, Y., McClements, D. J., (2016). 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, 64 (50), 9532–9541. (中科院一区, IF 3.154).

(16).Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids, 61, 578-588. (TOP期刊,IF 4.747).

(17).Liu, F., Wang, D., Sun, C., & Gao, Y. (2016). Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids, 52, 661-669. (TOP期刊,IF 4.747).

(18).Liu, F., Wang, D., Ma, C., & Gao, Y. (2016). Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 58, 49-59. (TOP期刊,IF 4.747).

(19).Liu, F., Wang, D., Sun, C., McClements, D. J., & Gao, Y. (2016). Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry, 205, 129-139. (TOP期刊,IF 4.529).

(20).Liu, F., Wang, D., Xu, H., Sun, C., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates. Food Chemistry, 196, 338-346. (TOP期刊,IF 4.529).

2.已授权发明专利

    (1). 多酚-蛋白质/多肽-碳水化合物共价复合物的制备方法和应用. 2018, 中国, ZL201610041951.2

    (2). 一种以己醛含量判别甜玉米烫漂终点的方法. 2015, 中国, ZL201310019449.8

    (3). 一种具有着色、加香功能的饮料乳剂及其制备方法. 2018, 中国, ZL201610115292.2

    (4). 一种香橼汁饮料的生产工艺及其产品. 2015, 中国, ZL201310073336.6

3. 主要科研项目

    (1). 国家自然科学基金青年项目(No.21808187

    (2). 中国博士后科学基金面上项目特别资助(No. 2019T120950

    (3). 中国博士后科学基金面上项目一等资助(No.2018M641027

    (4). 陕西省博士后科研项目特等资助(No.2018BSHTDZZ21

    (5). 陕西省自然科学基金青年项目(No. 2018JQ3043

    (6). 北京食品营养与人类健康高精尖创新中心开放基金(No.2018102

      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学院

邮编:712100

联系电话:18509210521

Emailfuguo@nwafu.edu.cn


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