刘夫国

　　 　　

刘夫国，博士，教授，博士生导师，入选国家农业部神农青年英才、人社部香江学者、陕西省青年科技新星等。兼任Frontiers in Nutrition副主编，Journal of Food Quality副主编，中国营养学会、粮油学会、化学会及美国化学会会员。国家自然科学基金函评专家，教育部学位中心论文评审专家。

一、工作经历

2022.01-至今，     西北农林科技大学，食品科学与工程学院，教授

2022.10-2023.09，杨凌示范区管委会，食品工程创新中心，副主任

2020.01-2022.01，香港中文大学，理学院化学系，博士后

2017.07-2021.12，西北农林科技大学，食品科学与工程学院，副教授

二、研究领域或方向

食品化学与营养，包括：①食品胶体与界面化学；②食品功能因子稳态化与靶向递送；③功能食品研发。

三、教学方面

承担本科生“食品科技英文写作”、“食品化学”、“天然产物提取工艺学”及研究生“高级食品化学”等课程的教学任务。副主编教材2部，主持研究生教改项目1项。获西北农林科技大学教学成果奖一等奖1项、二等奖1项。

四、研究成果与承担的科研项目

在国内外期刊上发表中英文科研论文150多篇，总被引次数6500余次，H-index 45。以第一作者或通讯作者在Biomaterials、Annual Review of Food Science and Technology、Food Hydrocolloids等权威期刊发表SCI论文85篇，其中中国科学院一区论文60篇，影响因子大于10的论文35篇，ESI高被引论文10篇，热点论文4篇，封面论文5篇。获授权发明专利9件。主持科研项目10余项。审稿SCI论文300余篇。ORCID iD: https://orcid.org/0000-0002-1645-0976

封面论文：

1. Xueqi Li; Yiyang He; Sairui Zhang; Qingzhuo Gu; David Julian McClements; Shuai Chen; Xuebo Liu; Fuguo Liu*. Lactoferrin-based ternary composite nanoparticles with enhanced dispersibility and stability for curcumin delivery. ACS Applied Materials & Interfaces 2023, 15(14), 18166 -18181.

2.  Xueqi Li; Moting Li; Tingting Zhang; David Julian McClements; Xuebo Liu; XuLi Wu*; Fuguo Liu*. Enzymatic and nonenzymatic conjugates of lactoferrin and (−)-epigallocatechin gallate: formation, structure, functionality, and allergenicity. Journal of Agricultural and Food Chemistry 2021, 69, 6291 -6302.

3. Fuguo Liu; Xin Guan; Xuebo Liu; David Julian McClements; To Ngai. Bioinspired eggosomes with dual stimuli-responsiveness. ACS Applied Bio Materials 2021, 4, 7825 -7835.

4. Xiaojia Yan; Xinlu Zhang; David Julian McClements; Liqiang Zou; Xuebo Liu; Fuguo Liu*. Co-encapsulation of epigallocatechin gallate (EGCG) and curcumin by two proteins-based nanoparticles: Role of EGCG. Journal of Agricultural and Food Chemistry 2019, 67, 13228 -13236.

5. Fuguo Liu; Hua Liu; Runhua Liu; Chunxia Xiao; Xiang Duan; David Julian McClements; Xuebo Liu. Delivery of Sesamol Using Polyethylene-glycol-functionalized selenium nanoparticles in human liver cells in culture. Journal of Agricultural and Food Chemistry 2019, 67, 2991 -2998.

高被引论文：

1. Qiankun Wang; Wenzhang Chen; Wenxin Zhu; David Julian McClements; Xuebo Liu; Fuguo Liu*. A review of multilayer and composite films and coatings for active biodegradable packaging. npj Science of Food 2022, 6, 1 -16.

2. Wen Jiang; Yiyang Wang; Cuicui Ma; David Julian McClements; Fuguo Liu*; Xuebo Liu. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. Food Chemistry, 2022, 384, 132511.

3. Wenzhang Chen; Shaobo Ma; Qiankun Wang; David Julian McClements; Xuebo Liu; To Ngai; Fuguo Liu*. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Critical Reviews in Food Science and Nutrition 2021, 62, 5029 -5055.
4. Fengzhan Cui; Sheliang Zhao; Xin Guan; David Julian McClements; Xuebo Liu; Fuguo Liu*; To Ngai*. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications. Food Hydrocolloids 2021, 119, 106812.
5. Xiaojia Yan; Cuicui Ma; Fengzhan Cui; David Julian McClements; Xuebo Liu; Fuguo Liu*. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology 2020, 103, 293 -303."
6. Xiuping Liang; Cuicui Ma; Xiaojia Yan; Huanhuang Zeng; David Julian McClements; Xuebo Liu; Fuguo Liu*. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions. Food Hydrocolloids 2019, 102, 105569.
7. Fuguo Liu; Cuicui Ma; David Julian McClements; Yanxiang Gao. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids 2017, 63, 625 -634.
8. Fuguo Liu; Cuicui Ma; Yanxiang Gao; David Julian McClements. Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety 2016, 16, 76 -95.
9. Fuguo Liu; Di Wang; Cuixia Sun; David Julian McClements; Yanxiang Gao. 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.
10. Fuguo Liu; Di Wang; Cuixia Sun; Yanxiang Gao. Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids 2016, 52, 661 -669.

IF>10论文：

1. Fuguo Liu*; David Julian McClements; Cuicui Ma; Xuebo Liu*. Novel colloidal food ingredients: Protein complexes and conjugates. Annual Review of Food Science and Technology, 2023, 14, 35-61.

2. Fuguo Liu; Xiuping Liang; Jun Yan; Sheliang Zhao; Siqi Li; Xuebo Liu; To Ngai; David Julian McClements. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials 2022, 280, 121265.

3. Fuguo Liu; Moting Li; Qiankun Wang; Jun Yan; Shuang Han; Cuicui Ma; Peihua Ma; Xuebo Liu; David Julian McClements. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Critical Reviews in Food Science and Nutrition 2023, 63(23), 6423-6444.

4. Jun Yan; Siqi Li; Guipan Chen; Cuicui Ma; David Julian McClements; Xuebo Liu; Fuguo Liu*. Formation, physicochemical properties, and comparison of heat-and enzyme-induced whey protein-gelatin composite hydrogels. Food Hydrocolloids 2023,137, 108384.

5. Moting Li; Yawen Sun; David Julian McClements; Xiaolin Yao; Cuicui Ma; Xuebo Liu; Fuguo Liu*. Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces. Food Hydrocolloids 2022, 133, 107938

6. Qingzhuo Gu; Yan Yin; Xiaojia Yan; Xuebo Liu; Fuguo Liu*; David Julian McClements*. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Advances in Colloid and Interface Science 2022, 309, 102781.

7. Shuang Han; Fengzhan Cui; David Julian McClements; Cuicui Ma; Yutang Wang; Xiaomei Wang; Xuebo Liu; Fuguo Liu*. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydrate Polymers 2022, 298, 120067

8. Sheliang Zhao; Ying Huang; David Julian McClements; Xuebo Liu; Pengjie Wang*; Fuguo Liu*. Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction. Food Hydrocolloids 2021, 126, 107441.

9. Zhaowei Jiang; Moting Li; David Julian McClements; Xuebo Liu; Fuguo Liu*. Recent advances in the design and fabrication of probiotic delivery systems to target intestinal inflammation. Food Hydrocolloids 2021, 125, 107438.

10. Zhiyuan Ma; Jiangqi Yao; Yiyang Wang; Jie Jia; Fuguo Liu*; Xuebo Liu*. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles. Food Hydrocolloids 2021, 125, 107367.

11. Fengzhan Cui; David Julian McClements; Xuebo Liu; Fuguo Liu*; To Ngai*. Development of pH-responsive emulsions stabilized by whey protein fibrils. Food Hydrocolloids 2021, 122, 107067.

12. Cuicui Ma; Wen Jiang; Guipan Chen; Qiankun Wang; David Julian McClements; Xuebo Liu; Fuguo Liu*; To Ngai*. Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes. Food Hydrocolloids 2020, 114, 106557.

13. Jun Yan; Xiuping Liang; Cuicui Ma; David Julian McClements; Xuebo Liu; Fuguo Liu*. Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate. Food Hydrocolloids 2020, 113, 106473.

14. Moting Li; David Julian McClements; Xuebo Liu; Fuguo Liu*. Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety 2020, 19, 3159 -3190.

15. Xueqi Li; Siqi Li; Xiuping Liang; David Julian McClements; Xuebo Liu*; Fuguo Liu*. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends in Food Science & Technology 2020, 103, 78 -93.

16. Xiuping Liang; Cuicui Ma; Xiaojia Yan; Xuebo Liu; Fuguo Liu*. Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene. Trends in Food Science & Technology 2019, 93, 185 -196.

17. Tong Zhao; Xiaojia Yan; Lijun Sun; Tianxin Yang; Xin Hu; Zixin He; Fuguo Liu*; Xuebo Liu*. Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science & Technology 2019, 91, 354 -361.

18. Lan Zhang; David Julian McClements; Zhiliang Wei; Guoqing Wang; Xuebo Liu; Fuguo Liu*. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition 2019, 60, 2083 -2097.

19. Fuguo Liu; Shuhan Zhang; Junyi Li; David Julian McClements; Xuebo Liu. Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends in Food Science & Technology 2018, 79, 67 -77.

20. Fuguo Liu; Da Ma; Xiang Luo; Zhiyun Zhang; Lili He; Yanxiang Gao; David Julian McClements. Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids 2018, 79, 450 -461.

获授权发明专利：

(1).    Method for effectively improving functional properties of zein. 2021, 澳大利亚, AU 2021104606 A4 (第一发明人)

(2).    Methods for improving lycopene release rate and lycopene bioavailability in tomatoes. 2021, 澳大利亚, AU 2021104594 A4 (第一发明人)

(3).    一种高浓度鱼油纳米乳液的制备方法. 2022, 中国, ZL201811357373.9 (第一发明人)

(4).   一种有效提高豌豆蛋白功能性质的方法. 2023, 中国, ZL202111105655.1 (第一发明人)

(5).  一种改善脑部认知记忆和神经炎症的复合脂质体及其制备方法. 2023, 中国, ZL202210071455.7 (第一发明人)

主要科研项目：

(1).    国家自然科学基金 (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).    陕西省创新人才推进计划 (No. 2020KJXX-034)

(5).    陕西省重点研发计划 (No. S2022-YF-YBNY-0331)

(6).    陕西省自然科学基金 (No. 2018JQ3043)

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

五、获奖与荣誉

(1).  获教育部高等学校科学研究优秀成果奖二等奖、陕西高等学校科学技术研究优秀成果奖一等奖。入选全球前2%顶尖科学家榜单 (排名35575)。博士期间荣获中国农业大学学生最高荣誉“五四青年标兵”，连续两年获得博士研究生国家奖学金、中国农业大学校长奖学金等，被评为北京市三好学生、北京市优秀毕业生、中国农业大学优秀共产党员、中国农业大学优秀毕业生。

(2).  近三年指导本科生参加全国大学生生命科学创新创业大赛，获国家级一等奖5项、二等奖6项；近三年指导的研究生5人获研究生国家奖学金、1人获校长奖学金、8人获优秀硕士学位论文。

六、联系方式

欢迎成绩优异并已通过CET6的学生提前与我们联系报考研究生。
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
Email：fuguo@nwafu.edu.cn