唐敖庆青年学者—刘轩廷
发布人:  发布时间:2023-02-23   浏览次数:



刘轩廷,1992.05,女,工学博士,副教授,博士生导师,吉林大学唐敖庆青年学者(引进),吉林大学首批鼎新学者博士后支持计划入选者,吉林省优秀博士学位论文获得者,吉林大学优秀博士后。

近年来主要致力于禽蛋蛋白质配料的差异化加工及品质提升方面开展研究工作。主要研究方向:1)蛋白质基食品胶体制备与应用;2)功能型蛋白乳液体系构建与开发;3)食源性功能蛋白/肽的消化与吸收。主持国家自然科学基金青年基金项目1项、中国博士后派出项目1项、吉林省科技发展计划重点研发项目1项。近五年在Food ChemistryFood HydrocolloidsFood Research International等杂志发表SCI论文24篇,其中,以第一或通讯作者身份发表中科院一区SCI文章11篇。

Emaillxt0523@mail.jlu.edn.cn;lxt920523@163.com

通讯地址:吉林大学和平校区食品楼301办公室

1、教育经历(时间由近及远)

2015.09-2020.06,yh86银河国际官方网站,博士(硕博连读)

2011.09-2015.06,yh86银河国际官方网站,学士

2、工作经历(时间由近及远)

2022.10-至今,yh86银河国际官方网站,副教授/博士生导师

2020.07-2022.10,yh86银河国际官方网站,鼎新学者博士后

3、主持或参加科研项目(课题)情况

1)国家自然科学基金青年基金项目,盐介导的卵白蛋白-溶菌酶共聚集作用对凝胶性能调控机制研究,321019932022.01-2024.12

2)吉林省科技发展计划重点研发项目,高凝胶型蛋粉加工关键技术及产业化应用,20230202054NC2023.01-2025.12

3)吉林大学“唐敖庆青年学者”,2022.09-2027.12

4、代表性学术论文(限10项)

[1] T. Zhang, P. Gong, Y. Wang, H. Jiang, M. Zhang, M. Yang, Z. Du, J. Liu, X. Liu*. Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement[J], Food Chemistry, 2023(405(A)), 134874.

[2] J. Liu, R. Zhang, H. Jiang, Z. Yan, Y. Zhang, T. Zhang, X. Liu*. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil[J], Food Hydrocolloids, 2023(135), 108135.

[3] J. Liu, H. Jiang, M. Zhang, M. Yang, T. Zhang, Z. Du, M. Xu, X. Liu*. Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: formation and thermodynamics[J], Food Chemistry, 2022(388), 133030.

[4] T. Zhang, Y. Yang, M. Zhang, H. Jiang, Z. Yan, J. Liu, X. Liu*. Effect of soy lecithin concentration on physicochemical properties and rehydration behavior of egg white protein powder: Role of dry and wet mixing[J], Journal of Food Engineering, 2022(328), 111062.

[5] J. Liu, H. Jiang, M. Zhang, P. Gong, M. Yang, T. Zhang, X. Liu*. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties[J], International Journal of Biological Macromolecules, 2022(200), 263-272.

[6] T. Zhang, M. Zhang, P. Gong, H. Jiang, J. Liu, X. Liu*. Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism[J], Food Hydrocolloids, 2022(124(A)), 107221.

[7] T. Zhang, P. Gong, Y. Wang, H. Jiang, M. Zhang, M. Yang, J. Liu, X. Liu*. Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry[J], Food Research International, 2022(152), 110713.

[8] X. Liu, Q. Yang, M. Yang, Z. Du, C. Wei, T. Zhang, B. Liu, J. Liu*. Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism[J], Ultrasonics Sonochemistry, 2021(73), 105477.

[9] X. Liu, W. Zhang, J. Liu, R. Pearce, Y. Zhang, K. Zhang, Q. Ruan, Y. Yu, B. Liu*. Mg2+ inhibits heat-induced aggregation of BSA: the mechanism and its binding site[J], Food Hydrocolloids, 2020(01), 105450.

[10] X. Liu, J. Liu, W. Zhang, R. Pearce, M. Chen, B. Liu*. Effect of the Degree of Glycation on the Stability and Aggregation of Bovine Serum Albumin[J], Food Hydrocolloids, 2020(106), 105892.

 

 
 
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