刘夫国

　　 　　

刘夫国，博士，教授，博士生导师，入选科睿唯安（Clarivate）全球“高被引科学家”，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， Fundamental Research 青年编委，《食品科学技术学报》青年编委。国家自然科学基金函评专家，全国研究生教育评估监测专家库专家等。中国国际大学生创新大赛优秀创新创业导师，指导本科生荣获中国国际大学生创新大赛金奖。

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

2024.07-至今，西北农林科技大学，新农村发展研究院，项目与信息办公室副主任（挂职）

2022.10-2023.09，杨凌示范区管委会，食品工程创新中心，副主任（挂职）

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。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。以第一作者发表教改论文2篇。主编、副主编《食品科技论文写作》、《食品胶体学》、《食品化学》、《食品营养成分传递系统设计与应用》等教材。

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170多篇，总被引次数9000余次，H-index 55。以第一作者或通讯作者在 Annual Review of Food Science and Technology 、 Advanced Science 、 Biomaterials 、 Advances in Colloid and Interface Science 、 Food Hydrocolloids  、  ACS Applied Materials & Interfaces 等权威期刊发表SCI论文100余篇，其中中科院一区论文82篇，影响因子大于10的论文37篇，ESI高被引论文12篇，热点论文4篇，封面论文7篇。主编或参编英文专著3部，获授权发明专利十余项。主持科研项目10余项。担任30多个SCI期刊审稿人，审稿论文400余篇。ORCID iD: https://orcid.org/0000-0002-1645-0976

封面论文：

1.Jiaqi Han; David Julian McClements; Xuebo Liu; Fuguo Liu*. Oral delivery of probiotics using single‐cell encapsulation.  Comprehensive Reviews in Food Science and Food Safety , 2024, 23(3), e13322.

2.Qingzhuo Gu; Zhaowei Jiang; Kun Li; Yueting Li; Xiaojia Yan; David Julian McClements; Cuicui Ma; Fuguo Liu*. Effectiveness of probiotic-and fish oil-loaded water-in-oil-in-water (W₁/O/W₂) emulsions at alleviating ulcerative colitis.  Food & Function , 2024, 15, 115797-5812.

3.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.

4.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.

5.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.

6.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.

7.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代表性论文：

1.Liu Liu; David Julian McClements; Xuebo Liu; Fuguo Liu*. Overcoming biopotency barriers: Advanced oral delivery strategies for enhancing the efficacy of bioactive food ingredients.  Advanced Science , 2024, 2401172.

2.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.

3.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.

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.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.

英文专著：

1.Fuguo Liu; Shuai Chen; Biao Yuan; Yahong Han. eds. Rising stars in food chemistry. Lausanne: Frontiers Media SA. ISBN 978-2-83250-466-6, 2022.

2.Fuguo Liu;XiupingLiang; Xueqi Li; Zhaowei Jiang. in Bioactive delivery systems for lipophilic nutraceuticals: Formulation, fabrication, and application, eds. Ming Miao; Long Chen; David Julian McClements. The Royal Society of Chemistry, 2023, ch. 17, pp. 444-476.

3.Chenlin Dai; Wenhan Li; Chairui Zhang; Xuelian Shen; Ziyan Wan; Xiaofan Deng; Fuguo Liu*. (2024). in Food-borne delivery systems of functional substances for precision nutrition. ed. Tan M., Elsevier, 2024, ch. 6, pp. 199-244.

第一发明人获授权专利：

(1).Method for effectively improving functional properties of zein. Australian innovation patent, AU 2021104606 A4

(2).Methods for improving lycopene release rate and lycopene bioavailability in tomatoes. Australian innovation patent, AU 2021104594 A4

(3).一种高浓度鱼油纳米乳液的制备方法. 中国发明专利, ZL201811357373.9

(4).一种有效提高豌豆蛋白功能性质的方法. 中国发明专利, ZL202111105655.1

(5).一种改善大脑认知记忆和神经炎症的复合脂质体及其制备方法. 中国发明专利, ZL202210071455.7

(6).一种酶促交联α-乳白蛋白纳米颗粒及其制备方法与应用. 中国发明专利, Zl202211711738.X

(7).一种共包埋鱼油和益生菌的双重乳液及其制备方法与应用. 中国发明专利, ZL202211711742.6

(8).一种豌豆分离蛋白-表没食子儿茶素没食子酸酯-铁离子三元复合物及其制备方法和应用. 中国发明专利, ZL202310680317.3

(9).一种蛋白质分离装置. 实用新型专利, ZL202323638280.2

(10)一种用于搅拌形成玉米蛋白质颗粒的装置. 实用新型专利, ZL202323638877.7

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（3/6）、陕西高等学校科学技术研究优秀成果奖一等奖（1/7）、陕西省科技工作者创新创业大赛二等奖（1/10）。多次入选全球前2%顶尖科学家。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).指导本科生参加互联网+、挑战杯、中国国际大学生创新大赛、全国大学生生命科学创新创业大赛，获国家级金奖、最佳风采奖及一等奖9项、二等奖8项，累积获国家及省部级荣誉30余项；指导大学生主持国家级创新训练项目9项；指导的研究生8人获博士、硕士研究生国家奖学金、2人获校长奖学金、10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