基本介紹
- 中文名：劉夫國
- 畢業院校：中國農業大學
- 學位/學歷：博士
- 職業：教師
- 專業方向：食品化學與營養
- 任職院校：西北農林科技大學
人物經歷,研究領域,開設課程,學術成果,代表性論文,發明專利,科研項目,
人物經歷
2022.01-至今，西北農林科技大學，食品科學與工程學院，教授
2020.01-2022.01，香港中文大學，理學院化學系，博士後
2017.07-2021.12，西北農林科技大學，食品科學與工程學院，副教授
2015.12-2016.12，美國麻省大學，食品科學系，聯合培養博士
2013.08-2017.06，中國農業大學，食品科學與營養工程學院，博士
研究領域
食品化學與營養，包括：①食品膠體與界面化學；②食品功能因子穩態化與靶向遞送；③功能食品研發。
開設課程
承擔本科生“食品化學”、“天然產物提取工藝學”及研究生“高級食品化學”等課程講授。
學術成果
目前共發表研究論文70餘篇，以第一作者或通訊作者在 Comprehensive Reviews in Food Science and Food Safety 、 Trends in Food Science & Technology 、 Journal of Agricultural and Food Chemistry 等食品學科權威期刊發表SCI收錄論文26篇，其中中科院一區論文7篇， Journal of Agricultural and Food Chemistry 封面論文1篇。獲授權發明專利4件。主持省部級科研項目7項。
代表性論文
(1) Liu, F., Liang, X., Yan, J., Zhao, S., Li, S., Liu, X., & Ngai, T., McClements, D. J. (2022). Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials , 280, 121265.
(2) Liu, F., Li, M., Wang, Q., Yan, J., Han, S., Ma, C., Liu, X., & McClements, D. J. (2022). Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Critical Reviews in Food Science and Nutrition , 1-22.
(3) Wang, Q., Chen, W., Zhu, W., McClements, D. J., Liu, X., &Liu, F.* (2022). A review of multilayer and composite films and coatings for active biodegradable packaging. npj Science of Food , 6(1), 1-16.
(4) Liang, X., Yan, J., Guo, S., McClements, D. J., Ma, C., Liu, X., &Liu, F.* (2021). Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles. Innovative Food Science and Emerging Technologies . 67, 102525.
(5) Yan, J., Liang, X., Ma, C., McClements, D. J., Liu, X., &Liu, F.* (2021). Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate. Food Hydrocolloids , 113, 106473.
(6) Li, S., Sun, J., Yan, J., Zhang, S., Shi, C., McClements, D. J., Liu X., &Liu, F.* (2021). Development of antibacterial nanoemulsions incorporating thyme oil: layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. Food Chemistry , 339, 128016.
(7) Lu, Y., Mu, K., McClements, D. Liang, X., Liu, X., Liu F.* (2020). Fermented tomato juice: Enhancement of lycopene bioaccessibility through yeast fermentation. Journal of Functional Foods , 71, 104020.
(8) Liang, X., Ma, C., Yan, X., Zeng, H., McClements, D., Liu, X., Liu F.* (2020). Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium. Food Hydrocolloids , 102, 105569.(Highly cited)
(9) Li, M., McClements, D.J., Liu X., Liu, F.* (2020). Design principles of oil-in-water emulsions with functionalized interfaces: mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety , 19(6), 3159-3190.
(10) Zhang, L., McClements, D. J., Wei, Z., Wang, G., Liu, X., Liu, F.* (2020). Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition , 60(12), 2083–2097.
(11) Yan, X., Ma, C., Cui, F., McClements, D. J., Liu, X., &Liu, F.* (2020). Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology , 103, 293-303.(HotPaper)
(12) 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), 13228–13236. (Front cover story)
(13) 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.
(14) 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.
(15) 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), 76–95.(Highly cited)
(16) 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.(Highly cited)
(17) 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.
(18) 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.
(19) 劉夫國, 馬翠翠, 王迪, 高彥祥. 蛋白質與多酚相互作用研究進展[J]. 食品與發酵工業, 2016, 42 (2), 282-288.
(20) 劉夫國, 王迪, 楊偉, 袁芳, 高彥祥. 乳鐵蛋白-多酚對 β-胡蘿蔔素乳液穩定性的影響[J]. 農業機械學報, 2015 (46): 212-217.
發明專利
(1). 多酚-蛋白質/多肽-碳水化合物共價複合物的製備方法和套用. 2018, 中國, ZL201610041951.2
(2). 一種具有著色、加香功能的飲料乳劑及其製備方法. 2018, 中國, ZL201610115292.2
(3). 一種以己醛含量判別甜玉米燙漂終點的方法. 2015, 中國, ZL201310019449.8
(4). Method for effectively improving functional properties of zein. 2021, 澳大利亞,AU 2021104606 A4. (第一發明人)
(5). Methods for improving lycopene release rate and lycopene bioavailability in tomatoes.2021, 澳大利亞,AU 2021104594 A4.(第一發明人)
科研項目
(1). 國家自然科學基金青年項目（No.21808187）
(2). 中國博士後科學基金面上項目特別資助（No. 2019T120950）
(3). 中國博士後科學基金面上項目一等資助（No.2018M641027）
(4). 陝西省博士後科研項目特等資助（No.2018BSHTDZZ21）
(5). 陝西省自然科學基金青年項目（No. 2018JQ3043）
