个人简介
工作经历
2020/12-至今,BV伟德国际1946,伟德bv1946官网,副教授;2017/06-2020/12,BV伟德国际1946,伟德bv1946官网,讲师;2015/01-2017/06,浙江大学自贡创新中心,高级项目主管。 |
教育经历
2009/09-2015/01,江南大学,粮食、油脂及植物蛋白工程,博士(硕博连读);2004/09-2008/06 西安工程大学 生物工程 学士。 |
研究方向
粮食加工及副产物综合利用; 植物蛋白结构修饰及功能性质。 |
学术成果
一、主持或参与项目 (1) 四川省科技厅重点研发项目,2020YFN0092,麻辣火锅底料制备关键技术研究及清洁化生产示范(创新能力培育),2020.01-2022.12,30万,结题,合作单位主持(排名:2/12) (2) 四川省科技厅重点研发项目,2019YFN0115,粮食储藏过程中呕吐毒素的预防及消减技术研究,2019/03-2022/03,30万元,结题,参与(排名:2/11)。 (3) 四川省科技厅应用基础研究(重点),2016JY0158,预糊化技术对发芽糙米主要消费品质的影响规律及影响机制研究,2016/03-2018/06,10万元,结题,主持。 (4) 四川省千人计划-顶尖创新创业团队,2016.12-2019/12,200万,结题,参与(排名:4/16)。 (5) 国家863计划项目,2008AA10Z305,基于LOX/HPL途径酶法制备C6醛类风味成分,2008.03-2010.10,50万,结题,参与(13/18)。 二、公开发表论文 (1) Liu Qinging*, Liu Yanting, Huang He, Xiong Mingming, Yang Yunting, Lin Chutian, Yang Feng, Xie Yisha & Yuan Yongjun* (2023). Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification. Ultrasonics Sonochemistry, 100, 106638. (2) Liu Qingqing, Lin Chutian, Yang Xue, Wang Shuwen, Yang Yunting, Liu Yanting, Xiong Mingming, Xie Yisha, Bao Qingbin* and Yuan Yongjun* (2023). Improved Viability of Probiotics via Microencapsulation in Whey-Protein- Isolate-OctenylSuccinic-Anhydride-Starch-Complex Coacervates. Molecules 2023, 28, 5732. (3) Xie Yisha, Yang Feng, Zhao Kangyu, Zhang Wenwen, Liu Qingqing*, Yuan Yongjun* (2023). Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment. Journal of Agricultural and Food Chemistry, 71(47): 18601-18612. (4) Liu Qingqing*, Kong Qi, Li Xingluo, Lin Junfan, Chen Hao, Bao Qingbin, Yuan Yongjun (2020). Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice. LWT-Food Science and Technology, 130(10):109623. (5) Liu Qingqing, Huang He, Chen Honghong, Lin junfan & Wang Qin* (2019). Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules, 24(23): 4242. (6) Liu Qingqing & Hua Yufei*(2015). Continuous synthesis of hexanal by immobilized hydroperoxide lyase in packed-bed reactor[J]. Bioprocess & Biosystems Engineering, 38(12):2439-2449. (7) Liu Qingqing, Hua Yufei*, Kong Xiangzhen, Zhang Caimeng & Chen Yeming (2013). Covalent immobilization of hydroperoxide lyase on chitosan hybrid hydrogels and production of c6 aldehydes by immobilized enzyme. Journal of Molecular Catalysis B Enzymatic, 95(11), 89-98. (8) Liu Qingqing, Kong Xiangzhen, Zhang Caimeng, Chen Yeming & Hua Yufei* (2013). Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme. Journal of the Science of Food & Agriculture, 93(8), 1953-1959. (9) Xie Yisha, Liu Qingqing, Zhang Wenwen, Yang Feng, Zhao Kangyu, Dong Xiuping, Sangeeta Prakash & Yuan Yongjun* (2023). Advances in the potential application of 3D food printing to enhance elderly nutritional dietary intake. Foods, 12(9), 1842. (10) Zhang Wenwen, Fu Qunmei, Jiang Han, Tang Hua, Li Xu, Xie Yisha, Cao Xi, Liu Qingqing & Yuan Yongjun* (2023). Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils. LWT-Food Science and Technology, 184, 115045. (11) 孔祺, 李星骆, 刘庆庆* (2019).蒸汽预糊化处理对发芽糙米结构及吸水特性的影响[J].食品科技,44(12):193-198. (12) 刘庆庆, 朱松明*, 张洁, 于勇 (2017). 预糊化条件对萌芽糙米蒸煮质构特性及品质的影响[J]. 农业工程学报, 33(21):289-297. |
教学工作
从事食品科学与工程和食品质量与安全专业的本科教学工作,主要课程包括食品化学、食品质量管理学、食品储藏与保鲜技术等。 |