刘锦芳，博士，讲师。邮箱：jinfang.liu@cau.edu.cn

教育经历

2013.10—2017.11  巴塞罗那自治大学食品科学，博士；

2011.09—2013.06  西北农林科技大学食品工程，硕士；

2007.09—2011.06西北农林科技大学 食品科学与工程，学士。

工作经历

2018.06-至今 中国农业大学

研究领域及方向

食品微结构设计、功能因子传递与稳态化

食品加工过程控制与快速检测

代表著作与论文

Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. Journal of Food Engineering, 233, 88–97.

Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. Innovative Food Science and Emerging Technologies, 47(October 2017), 439–444.

Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing. LWT - Food Science and Technology, 87, 151–157.

Chen, S., Han, Y., Huang, J., Dai, L., Du, J., McClements, D. J., Mao, L., Liu, J.& Gao, Y. (2019). Fabrication and characterization of layer-by-layer composite nanoparticles based on zein and hyaluronic acid for co-delivery of curcumin and quercetagetin. ACS Applied Materials & Interfaces, 11, 16922-16933.

Wei, Y., Zhang, L., Yu, Z., Lin, K., Yang, S., Dai, L., Liu, J., Mao, L., Yuan, F.& Gao, Y. (2019). Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles. Food Hydrocolloids, 94(17), 333–344.

Yang, S., Dai, L., Mao, L., Liu, J., Yuan, F., Li, Z., & Gao, Y. (2019). Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles. International Journal of Biological Macromolecules, 136, 653–660