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刘

刘连亮 (Lianliang Liu)

Jiangnan University

H指数:20

被引数:1,007

个人简介

"教育背景 2001.9-2005.7山东师范大学生命科学学院食品科学与工程专业本科 2005.9-2008.7山东师范大学生命科学学院细胞生物学硕士 2008.7-2012.12浙江大学食品科学专业工学博士 2017.1-2019.5美国堪萨斯大学医学中心和路易斯维尔大学博士后工作经历 2013.6-至今，宁波大学食品与药学学院，副教授，硕士生导师。主要从事食品特色资源精深加工与副产品高值化利用，食品安全与品质控制研究。"

教育背景

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工作经历

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荣誉奖项

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Modulation of physicochemical properties and cooking stability in plant-based spherical egg yolk encapsulated in sodium alginate-gellan gum-chitosan composite films

基于植物的全蛋蛋黄在藻酸钠-古尔胶-壳聚糖复合膜中的物理化学性质及烹饪稳定性的调控

Carbohydrate Polymers

IF12.5

2025-08-210

PRE

Corrigendum to “Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide” [Carbohydrate Polymers 325 (2024) 121583]

勘误：“通过在超声辅助壳聚糖/壳寡糖复合过程中重塑部分展开来调节乳清蛋白分离物的皮克林颗粒特性” [Carbohydrate Polymers 325 (2024) 121583]

Carbohydrate Polymers

IF12.5

2025-08-050

PRE

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

CARBOHYDRATE POLYMERS

IF12.5

2024-02-017

PRE

Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-017

PRE

Characterization and determination of casein glycomacropeptide in dairy products by UHPLC-MS/MS based on its characteristic peptide

IF9.8

2024-01-018

PRE

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

IF6.9

2023-10-104

OA

Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics

FOOD HYDROCOLLOIDS

IF12.4

2023-10-0139

PRE

Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint-Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence

IF4.6

2023-08-254

OAAI

Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-08-081

PRE

Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

IF9.8

2023-08-0141

PRE

The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-07-0618

PRE

Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-02-2014

PRE

The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

光谱法、色谱法和分子对接揭示了燕麦酚酸与乳清蛋白的结合机制及其对AGEs的抑制机制

FOOD & FUNCTION

IF5.4

2023-01-015

PRE

Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems

柑橘果胶作为生物材料在微/纳米递送系统中的构建及应用研究进展

FOOD HYDROCOLLOIDS

IF12.4

2022-12-0146

PRE

Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota

FOOD BIOSCIENCE

IF5.9

2022-12-0158

PRE

Characterization and determination of bovine immunoglobulin G subtypes in milk and dairy products by UPLC-MS

IF9.8

2022-10-016

PRE

Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance

BIORESOURCE TECHNOLOGY

IF9

2022-10-018

PRE

Quantitative determination of Nε-(carboxymethyl)lysine in sterilized milk by isotope dilution UPLC-MS/MS method without derivatization and ion pair reagents

无衍生化和离子对试剂同位素稀释uplc-ms/MS法定量测定灭菌乳中n ε-(羧甲基) 赖氨酸

IF9.8

2022-08-0131

PRE

Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-12-0124

PREAI

Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

表征全麦水稻的理化，营养和品质属性。经过高强度超声刺激的发芽前

IF6.3

2020-02-0148

PREAI