T师资队伍Teachers
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2017.12---现在 金沙游戏官网 副教授 硕士生导师
2014.12---2017.11 金沙游戏官网 讲师
2009.09---2014.06 江南大学金沙游戏官网 博士1. 粮油食品精深加工及增值转化
2. 食品加工过程中组分结构变化与品质功能调控研究
3. 蛋白质资源开发与利用1. 国家自然科学基金青年项目，冻藏过程中面筋蛋白网络劣变的构象解析与光诱导修复机制研究，项目编号：31701638，2018-2020，主持；
2. 企业委托项目，微电脑分段式电烤炉变温焙烤的研究，项目编号：W2018JSKF0075，2018-2019，主持；
4. 学术新人提升计划A项目，谷物蛋白与小分子配体相互作用规律及功能性质调控研究，项目编号：JZ2017HGTA0224，2017-2018，主持；
5. 博士专项科研资助基金，金属离子介导下的麦胚蛋白结构及功能性质变化，项目编号：JZ2015HGBZ0125，2015-2017，主持；
6. 博士产学研启动专项资助基金，菜籽油沉淀物的去除及品质提升研究，项目编号：XC2015JZBZ10，2015-2018，主持。
1. Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye. Exploration of the binding between ellagic acid, a potentially risky food additive, and bovine serum albumin , Food and Chemical Toxicology, 2019, 134: 0-110867
2. Bingzhi Wang, Fengru Liu, Shuizhong Luo, Peijun Li, Dongdong Mu, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Zheng. Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 2019, 12(2): 220-227.
3. Feng-Ru Liu, Si-Min Wang, Bao-Chen He, Su-Yue Sun and Chun-Xian Wang, Behavior and characteristics of calcium-induced aggregation of wheat germ proteins, Current Topics in Nutraceutical Research, 2018, 16(1): 9-20.
4. Fengru Liu, Zhengxing Chen, Juanjuan Shao, Chunxian Wang, Chen Zhan, Effect of fermentation on the peptide content, phenolics and antioxidantactivity of defatted wheat germ, Food Bioscience, 2017, 20: 141–148.
5. Li Wang, Xinxia Zhang, Fengru Liu, Yuanyuan Ding, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen. Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative Food Science & Emerging Technologies, 2017, 41: 124-129.
6. Tao Wang, Fengru Liu, Ren Wang, Li Wang, Hao Zhang and Zhengxing Chen. Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food & Function, 2015, 6, 423–430.
7. Fengru Liu, Li Wang, Ren Wang, Zhengxing Chen. Calcium-Induced Disaggregation of Wheat Germ Globulin under Acid and Heat Conditions. Food Research International. 2014, 62: 27–34.
8. Zhongwei Chen, Fengru Liu, Li Wang, Yongfu Li, Ren Wang, Zhengxing Chen. Tribocharging properties of wheat bran fragments in air-solids pipe flow. Food Research International. 2014, 62: 262-271.
9. Feng-Ru Liu, Li Wang, Ren Wang, and Zheng-Xing Chen. Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex. Journal of Agricultural and Food Chemistry. 2013, 61 (31): 7537–7544.
10. Fengru Liu, Zhengxing Chen, Li Wang, Ren Wang. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. International Journal of Food Science and Technology. 2013, 48 (7): 1490–1497.
12. 一种提高面筋蛋白溶解性的方法，发明专利，申请号：201810185734.X
13. 一种脱脂小麦胚芽蛋白的提取方法，发明专利，专利号：ZL 201210165588.7
14. 一种脂肪酸淀粉酯制备方法与应用，发明专利，专利号：ZL 200810242673.2
1. 河北省科学技术进步奖三等奖，面粉加工副产品小麦胚芽精深加工关键技术与产业化示范，证书号：2015JB3075-2，2016
2. 安徽省大学生食品设计创新大赛二等奖，指导老师，2017
3. 本科毕业设计（论文）优秀指导教师，2019
