姓名：刘滢

出生年月：1989年11月

学位/学历：博士研究生

职称：特聘研究员

导师：博士生导师

研究方向（领域）：食用油脂精深加工与营养评价、方便油炸食品开发

学术（社会）兼职：无

联系方式：yingliu20211213@sina.com

1.学习（工作）经历

学习经历

2015-09 至 2019-06, 江南大学, 食品科学与工程, 博士

工作经历

（1）2021-12 至 今, 内蒙古大学, 6165cc金沙总站检测中心, 研究员

（2）2019-09 至 2021-11, 江南大学, 食品学院, 助理研究员

2.表彰奖励

无

3.人才培养

无

4.科研成果

主持科研项目

（1）国家自然科学基金青年项目，项目名称：脂溶性微胶囊抗氧化剂的制备及其对油脂氧化的调控机制研究（批准号32001736），经费：30.00万元。

（2）内蒙古大学“骏马计划”引进人才科研启动项目，项目名称：基于表面特性的低含油率马铃薯条调控机制（批准号10000-22311201/004），经费：150.00万元。

发表论文

(1) Ying Liu, Xin Ma, Jinwei Li, Liuping Fan*, Shengquan Huang** (2022). Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil. Carbohydrate Polymers, 276, 118734.

(2) Ying Liu, Weifeng Chen, Liuping Fan* (2022). Effects of different drying methods on the storage stability of barley grass powder. Journal of the Science of Food and Agriculture, 102, 1076-1084.

(3) Ying Liu, Jianjun Tian, Zhenhua Duan, Jinwei Li, Liuping Fan* (2021). Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Food Chemistry, 365, 130427.

(4) Ying Liu, Jianjun Tian, Bo Hu, Peibin Yu, Liuping Fan* (2021). Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chemistry, 360, 130045.

(5) Ying Liu, Jianjun Tian, Tingting Zhang, Liuping Fan* (2021). Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chemistry, 345, 128832.

(6) Ying Liu, Jinwei Li, Yuanfa Liu* (2020). Effects of epoxy stearic acid on lipid metabolism in HepG2 cells. Journal of Food Science, 85(10), 3644-3652.

(7) Ying Liu, Jinwei Li, Yajun Cheng, Yuanfa Liu* (2020). Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. European Food Research and Technology, 246(3), 1183-1192.

(8) Ying Liu, Jinwei Li, Yajun Cheng, Yuanfa Liu* (2019). Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics. LWT-Food Science and Technology, 101, 331-341.

(9) Ying Liu, Yajun Cheng, Jinwei Li, Yuanfa Liu* (2018). Epoxy stearic acid, an oxidative product derived from oleic acid, induces cytotoxicity, oxidative stress, and apoptosis in HepG2 cells. Journal of Agricultural and Food Chemistry, 66(20), 5237-5246.

(10) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Quantitative determination of epoxy stearic acids derived from oxidized frying oil based on solid-phase extraction and gas chromatography. LWT-Food Science and Technology, 92, 250-257.

(11) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Combination of gas chromatography-mass spectrometry and electron spin resonance spectroscopy for analysis of oxidative stability in soybean oil during deep-frying process. Food Analytical Methods, 11, 1485-1492.

(12) Ying Liu, Yuanpeng Wang, Peirang Cao, Yuanfa Liu* (2018). Degradation of edible oil during deep-frying process by electron spin resonance spectroscopy and physicochemical appreciation. European Journal of Lipid Science and Technology, 100, 105390.

5.发明专利

无

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