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, 生命科学学院, 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
6.相片：
蒙ICP16002391号-1