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  • 姓  名:刘思源
  • 性  别:男
  • 职  称:副教授
  • 所在系别:营养与健康系
  • 办公地点:中国农业大学建大校区1号楼
  • 电子邮箱:siyuan.liu@cau.edu.cn
个人简历

2021.05-至今:中国农业大学,副教授

2018.04-2020.03:加拿大萨斯喀彻温大学,博士后

2015.10-2016.11:美国罗格斯大学,联合培养博士

2012.09-2017.12:华南理工大学,工学博士

2008.09-2012.06:河南工业大学,工学学士


研究方向

1. 碳水化合物化学,主要包括淀粉、纤维素、半纤维素结构修饰

2. 碳水化合物营养学,主要包括抗性淀粉及其它膳食纤维营养功能研究

3. 功能碳水化合物利用,主要包括功能性食品原料开发与产业化应用


课题项目

1. 主持加拿大Mitacs Accelerate 项目“In vitro digestibility of resistant starch after high-temperature cooking with Rapid Visco Analyzer 4800”(项目编号:IT13424)

2. 主持国家自然基金青年基金项目“皱粒豌豆III型抗性淀粉耐热机制研究”(项目编号:3210160677)

3. 承担“十四五”国家重点研发计划项目“玉米加工增值关键技术研发与产业化示范”中课题(项目编号:2021YFD2101000)

4. 承担“十四五”国家重点研发计划项目“方便主食食品规模化加工关键技术研究与集成应用”中子课题(项目编号:2021YFD2100200)


论文著作

·        S.Y. Liu, M. Reimer, Y. F. Ai, In vitro digestibility of different types of resistant starches under high-temperature cooking conditions. Food Hydrocolloids (2020), 105927.

·        S.Y. Liu, T. Yuan, X.Y Wang, M. Reimer, C. Isaak, Y. F. Ai, Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer‒RVA 4800. Food Hydrocolloids (2019), 94, 217-228.

·        S.Y. Liu, H.Y. Yin, M. Pickard, Y. F. Ai, Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size, Food Research International (2020), 109568.

·        S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, Tunable d-limonene permeability in starch-based nanocomposite films reinforced by cellulose nanocrystals,Journal of Agricultural and Food Chemistry (2018), 66(4), 979-987.

·        S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, X.Y. Liang, Investigating the H2O/O2 selective permeability from a view of multi-scale structure of starch/SiO2 nanocomposites, Carbohydrate Polymers (2017), 173, 143-149.

·        S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, Understanding physicochemical properties change from multi-scale structures of starch/CNT nanocomposite films, International Journal of Biological Macromolecules (2017), 104, 1330-1337.

·        S.Y. Liu, P.F. Cai, X.X. Li, L. Chen, L. Li, B. Li, Effect of film multi-scale structure on the water vapor permeability in hydroxypropyl starch (HPS)/Na-MMT nanocomposites, Carbohydrate Polymers, (2016), 154, 186-193.

·        T. Yuan, S.Y. Liu, M. Reimer, C. Isaak, Y. F. Ai, Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. Food Chemistry (2021), 344, 128616.

·        Y.P. Zhong, S.Y. Liu, C. Huang, X.X. Li, L. Chen, L. Li, J. Zhu, Effect of amylose/amylopectin ratio of esterified starch-based films on inhibition of plasticizer migration during microwave heating. Food Control (2017), 82, 283-290.


地址:北京市海淀区清华东路17号  中国农大网络中心技术支持  校备案号:317_19001
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