劉瑞(揚州大學教師)

劉瑞，博士，揚州大學旅遊烹飪學院講師，碩士生導師。

基本介紹

• 中文名：劉瑞
• 職業：教師
• 畢業院校：南京農業大學
• 學位/學歷：博士
• 專業方向：食品科學與工程
• 職務：揚州大學旅遊烹飪學院碩士生導師

人物經歷

2008.09-2012.06 安徽農業大學 食品質量與安全 本科畢業

2012.09-2018.06 南京農業大學 食品科學與工程 碩博連讀

2016.12-2017.12 Iowa State University 肉品科學 聯合培養博士研究生

2018.6-至今 揚州大學 食品科學與工程 講師

研究方向

1.肉品科學與宰後肌肉生物化學

2.肉製品中活性肽的研究

講授課程

1.食品工藝學（本科生）

主持項目

1. 主持：揚州大學高層次人才科研啟動基金“一氧化氮調控鮮肉品質的機制研究”（41771146），在研

發表論文

[1] Rui Liu, Chaoyang Zhang, Lujuan Xing, Lili Zhang, Guanghong Zhou, & Wangang Zhang*. A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle. Food Chemistry, 274, 15 (2019): 407-414. (SCI, IF = 4.946)

[2] Rui Liu, Elisabeth Huff-Lonergan, Steven Lonergan, Edward Steadham, Guanghong Zhou and Wangang Zhang*. Effect of nitric oxide and calpastatin on the inhibition of μ-calpain activity, autolysis and proteolysis of myofibrillar proteins. Food Chemistry, 275 (2019): 77-84. (SCI, IF = 4.946)

[3] Rui Liu, Steven Lonergan, Edward Steadham, Guanghong Zhou, Wangang Zhang*, & Elisabeth Huff-Lonergan*. Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis. Food Chemistry 276 (2019): 63-70. (SCI, IF = 4.946)

[4] Rui Liu, Yupin Li, Mengqin Wang, Guanghong Zhou, and Wangang Zhang*. Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 213 (2016): 470-477. (SCI, IF = 4.946)

[5] Rui Liu, Yu-pin Li, Wangang Zhang*, Qing-quan Fu, Nian Liu, and Guanghong Zhou. Activity and expression of nitric oxide synthase in pork skeletal muscles. Meat Science, 99 (2015): 25-31. (SCI, IF = 2.821)

[6] Rui Liu, Lujuan Xing, Qingquan Fu, Guanghong Zhou, and Wangang Zhang*. A review of antioxidant peptides derived from meat muscle and by-products. Antioxidants 5, 3 (2016): 32. (ESCI, Invited Review)

[7] Rui Liu, Lujuan Xing, Guanghong Zhou, and Wangang Zhang*. "What is meat in China?." Animal Frontiers 7, 4 (2017): 53-56. (Invited Review)

[8] Rui Liu, Guanghong Zhou, and Wangang Zhang*. Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat Science, 144 (2018): 135-148. (SCI, IF = 2.821)

[9] Rui Liu, Qingquan Fu, Elisabeth Huff-Lonergan, Lujuan Xing, Lili Zhang, Yun Bai, Guanghong Zhou & Wangang Zhang*. Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags. Meat Science, 145(2018): 431-439. (SCI, IF = 2.821)

[10] Rui Liu, Guanghong Zhou, & Wangang*. A review of the effect of nitric oxide and protein S-nitrosylationon fresh meat quality. Chinese Journal of Animal Science, 53, 4 (2017): 1-2. (Chinese journal)

[11] Lili Zhang, Rui Liu, Yuping Cheng, Lujuan Xing, Guanghong Zhou, & WangangZhang*. Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork. Food Chemistry, 272 (2019): 613-618. (SCI, IF = 4.946)

[12] Lujuan Xing, Rui Liu, Xiaoge Gao, Jinxiao Zheng, Chong Wang, Guang hongZhou, & WangangZhang*. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham. Food Chemistry, 266 (2018), 420-426. (SCI, IF = 4.946)

[13] Lujuan Xing, Rui Liu, Changbo Tang, Jailson Pereira, Guanghong Zhou, & Wangang Zhang*. The antioxidant activity and transcellular pathway of Asp‐Leu‐Glu‐Glu in a Caco 2 cell monolayer. International Journal of Food Science and Technology, 53 (2018), 2405-2414. (SCI, IF = 2.382)

[14] Yunhe Zou, Dacheng Kang, Rui Liu, Jun Qi, Guanghong Zhou, & Wangang Zhang* Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry, 46 (2018): 36-45. (SCI, IF = 6.012)

[15] Xianglin Yan, Rui Liu, Chaoyang Zhang, Xiaopu Ren, Wangang Zhang & Guanghong Zhou*. The postmortem calpain-1 activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds. International Journal of Food Science and Technology. 53 (2018): 904-912. (SCI, IF = 2.382)

[16] Lujuan Xing, Qingfeng Ge, Donglei Jiang, Xiaoge Gao, Rui Liu, Songming Cao, Xinbo Zhuang, Guanghong Zhou, & Wangang Zhang*. Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosensors and Bioelectronics, (2018): 105. (SCI, IF = 8.173)

[17] Chaoyang Zhang, Rui Liu, Anran Wang, Dacheng Kang, Guanghong Zhou, and Wangang Zhang*. Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef. Meat Science,141, (2018): 44-49. (SCI, IF = 2.821)

[18] Li, Yu-pin, Rui Liu, Wangang Zhang*, Qingquan Fu, Nian Liu, and Guanghong Zhou. Effect of nitric oxide on μ-calpain activation, protein proteolysis, and protein oxidation of pork during post-mortem aging. Journal of Agricultural and Food Chemistry, 62, 25 (2014): 5972-5977. (SCI, IF = 3.412)

[19] Qingquan Fu, Rui Liu, Wan-gang Zhang*, Yu-pin Li, Juan Wang, and Guang-hong Zhou. Effects of different packaging systems on beef tenderness through protein modifications. Food and Bioprocess Technology, 8, 3 (2015): 580-588. (SCI, IF = 2.998)

[20] Xinbo Zhuang, Wangang Zhang, Rui Liu, Yafu Liu, Lujuan Xing, Minyi Han, Zhuang-li Kang, Xing-lian Xu, and Guang-hong Zhou*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Research International, 100 (2017): 586-594.(SCI, IF = 3.520)

[21] Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu*, and Guanghong Zhou. Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Science, 129 (2017): 176-184. (SCI, IF = 2.821)

[22] Qing‐quan Fu, Qing‐feng Ge, Rui Liu, Hai‐ou Wang, Guang‐hong Zhou, and Wan‐gang Zhang*. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles. Journal of the Science of Food and Agriculture, 97 (2017): 4508-4514. (SCI, IF = 2.379)

[23] Nian Liu, Rui Liu, Yaya Hu, Guanghong Zhou, and Wangang Zhang*. Influence of rapid chilling on biochemical parameters governing the water‐holding capacity of pork longissimus dorsi. International Journal of Food Science & Technology, 50, 6 (2015): 1345-1351. (SCI, IF = 2.382)

[24] Tong Xing, Peng Wang, Liang Zhao, Rui Liu, Xue Zhao, Xinglian Xu*, and Guanghong Zhou. A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens. Poultry Science, 95, 10 (2016): 2391-2396. (SCI, IF = 2.216)

[25] Juan Wang, Xiang‐lin Yan, Rui Liu, Qing‐quan Fu, Guang‐hong Zhou, and Wan‐gang Zhang. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork. Animal Science Journal, 87, 1 (2016): 109-116. (SCI, IF = 1.402)

會議論文

1.Rui Liu, Zhang W. G, Zhou G. H. Nitric oxide synthase and protein nitrosylation in pork during postmortem aging, 61th International Congress of Meat Science and Technology, 2015, August 23rd-28th.

2.Rui Liu, Xianglin Yan,Steven Lonergan, Elisabeth Huff-Lonergan, Guanghong Zhou, and Wangang Zhang* Effect of nitric oxide on susceptibility of myofibrillar proteins to calpain-1 proteolysis, 64th International Congress of Meat Science and Technology, 2018, August 12th-17th.