Education
B.S. (Food Science and Engineering), Qingdao Agricultural University, Shandong, China
M.S. (Food Science) -Nanjing Normal University, Nanjing, Jiangsu, China
Ph.D. (Food Science) - China Agricultural University, Haidian, Beijing, China
Visiting Scholar (Food Science) - University of Massachusetts Amherst, Mass., USA
Appointments
July 2017-present, Associate Professor in College of Food Science & Engineering, Northwest A&F University, Yangling, ShaanXi, P. R. China
Sep 2011-Jul 2013, Assistant in Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
Research Area
Physicochemical properties and structure-activity relationships of food hydrocolloids
Delivery systems for nutraceuticals
Interactions between proteins and polysaccharides
Courses Offered
For Undergraduate students
Food Chemistry
Awards and Honors
Outstanding Graduates of Beijing, 2017
May 4th Youth Model of China Agricultural University, 2017
National scholarship, 2016
National scholarship, 2015
Lotte scholarship, 2015
Publications
Author and/or co author of more than 60 research papers in reviewed journals in the area of food science and technology, food hydrocolloids and related fields. Selected relevant and recent publications are listed as follows:
1.Liu F., Ma D., Luo X., Zhang Z., He L., Gao Y., McClements D. J. (2018). Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids, 79, 450-461.
2.Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety, 16(1), 76–95.
3.Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids, 63, 625–634.
4.Liu, F., Wang, D., Sun, C., & Gao, Y. (2016). In?uence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids, 52, 661-669.
5.Liu, F., Ma, C., Zhang, R., Gao, Y. & McClements, D. J., (2017). Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chemistry, 221, 395-403.
6.Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids, 61, 578-588.
7.Liu, F., Wang, D., Ma, C., & Gao, Y. (2016). Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 58, 49-59.
8.Liu, F., Wang, D., Sun, C., McClements, D. J., & Gao, Y. (2016). Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry, 205, 129-139.
9.Liu, F., Li R., Mao, L., & Gao, Y. (2018). Ethanol-induced composite hydrogel based on propylene glycol alginates and zein: formation, characterization and application. Food Chemistry, 255, 390-398.
10.Liu, F., Wang, D., Xu, H., Sun, C., & Gao, Y. (2016). Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates. Food Chemistry, 196, 338-346.
11.Liu, F., Zhu, Z., Ma, C., Luo, X., Bai, L., Decker, E. A., Gao, Y., McClements, D. J., (2016). Fabrication of concentrated fish oil emulsions using dual-channel microfluidization: Impact of droplet concentration on physical properties and lipid oxidation. Journal of Agricultural and Food Chemistry, 64 (50), 9532–9541.
12.Liu, F., Sun, C., Yang, W., Yuan, F., & Gao, Y. (2015). Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances, 5, 15641-15651.
13.Liu, F., Sun, C., Wang, D., Yuan, F., & Gao, Y. (2015). Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Advances, 5(95), 78215-78228. IF 3.108
14.Liu, F., Gao, Y., & Yuan, F. (2015). Effects of chitosan addition on in vitro digestibility of protein-coated lipid droplets. Journal of Dispersion Science and Technology, 36(11):1556–1563.
15.Liu, F., Niu, L., Li, D., Liu, C., & Jin, B. (2013). Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn. Food and Bioprocess Technology, 6(10), 2800-2807.
16.Lei, F.?, Liu, F.? (?co-first author), Yuan, F., & Gao, Y. (2014). Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids, 39, 163-170.
17.Wang, X.?, Liu, F.? (?co-first author), Liu, L., Wei, Z., Yuan, F., & Gao, Y. (2015). Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (?)-epigallocatechin gallate or chlorogenic acid. Food Chemistry, 173, 564-568.
18.Zhao, X.?, Liu, F.? (?co-first author), Ma, C., Yuan, F., & Gao, Y. (2015). Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Research International, 74, 260-268.
19.Xiang, J.?, Liu, F.? (?co-first author), Fan, R., Yuan, F., & Gao, Y. (2015). Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 487, 104-112.
20.Yang, W., Liu, F., Xu, C., Sun, C., Yuan, F., & Gao, Y. (2015). Inhibition of the aggregation of lactoferrin and (-)-epigallocatechin gallate in the presence of polyphenols, oligosaccharides and collagen peptide. Journal of Agricultural and Food Chemistry. 63 (20), 5035–5045.
21.Sun, C. Liu, F., Yang, J., Yang, W., Yuan F., & Gao, Y. (2015) Physical, structural, thermal and morphological characteristics of zein-quercetagetin composite colloidal nanoparticles. Industrial Crops and Products, 77, 476-483.
22.Liu, S., Liu, F., Xue, Y., & Gao, Y. (2016). Evaluation on oxidative stability of walnut beverage emulsions. Food Chemistry, 203, 409-416.
23.Wang, W., Liu, F., & Gao, Y. (2016). Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect. Food Research International, 83, 31-40.
24.Bai, L., Liu, F., Xu, X., Huan, S., Gu, J., & McClements, D. J. (2017). Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation. Journal of Food Engineering. 207, 35-45.
25.Yang, W., Liu, F., Xu, C., Yuan, F., & Gao, Y. (2014). Molecular interaction between (?)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Research International, 64, 141-149.
26.Li, C., Liu, F., Gong, Y., Wang, Y., Xu, H., Yuan, F., & Gao, Y. (2014). Investigation into the Maillard reaction between ?-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates. LWT-Food Science and Technology, 57(2), 612-617.
27.Wang, Y., Liu, F., Liang, C., Yuan, F., & Gao, Y. (2014). Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε‐polylysine and chitosan. Journal of the Science of Food and Agriculture, 94(14), 2986-2991.
Recent Grant Support
Beijing Advanced Innovation Center for Food Nutrition and Human Health Open Project Fund, China (2018-)
Doctoral Scientific Research Foundation of Northwest A&F University, China (2017-)
CONTACTS
Address: Xinong Rd 28, College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.712100
Tel: +8613126882831
E-mail: fuguo@nwafu.edu.cn
