简介

刘裕，女，1993年，汉族，中共党员，讲师（职称）。2012.09至2016.06在渤海大学（学士），2016.09至2019.06在西北农林科技大学（硕士），2019.09至2023.08在大连工业大学（博士），2023年至今为大连民族大学生命科学学院讲师。参与发表SCI论文共26余篇，其中以第一作者发表SCI论文共10余篇。统计到2023年9月，总他引430余次。研究获授权发明专利1项、申请发明专利5项。

研究方向

(1) 食品加工过程中营养物质变化机制及营养强化食品的研发研究

(2) 以蛋白质/多糖复合物稳定的脂质基功能因子可控载运体系构建及研究

代表性成果情况

(1) Yu Liu, Zhifeng Tan, Xianbing Xu, Jiaqi Liu, Beiwei Zhu*, Xiuping Dong*. (2023). The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property. Food Hydrocolloids. (IF11.504，SCI一区)

(2) Yu Liu, Zhifeng Tan, Yizhen Huang, Jiaqi Liu, Xianbing Xu, Beiwei Zhu*, Xiuping Dong*. (2023). pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-stabilized HIPEs for the application in fish cake. Food Chemistry: X. Accept (IF 6.443，SCI一区)

(3) Yu Liu, Wanying Yu, Xiliang Yu, Qiang Tong, Shouwei Li, Sangeeta Prakash, Xiuping Dong*. (2023). Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. Journal of Food Engineering. Accept (IF 6.203，SCI一区)

(4) Yu Liu, Yizhen Huang, Yue Wang, Jian Zhong, Shengjie Li, Beiwei Zhu, Xiuping Dong*. (2022). Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake. LWT-Food Science and Technology, 173, 114267. (IF 6.056，SCI一区)

(5) Yu Liu, Chunyan Su, Ahmed S.M.Saleh, Hao Wu, Kun Zhao, Guoquan Zhang, Hao Jian, Wenjie Yan, Wenhao Li*. (2020). Effect of germination duration on structural and physicochemical properties of mung bean starch. International Journal of Biological Macromolecules, 154, 706-713. (IF 8.025，SCI二区)

(6) Yu Liu, Jinmei Gao, Hao Wu, Min Gou, Luzhen Jing, Kun Zhao, Bo Zhang, Guoquan Zhang, Wenhao Li*. (2019). Molecular, crystal and physicochemical properties of granular waxy corn starch after repeated freeze-thaw cycles at different freezing temperatures. Internatio nal Journal of Biological Macromolecules, 133, 346-353. (IF 8.025，SCI二区)

(7) Xiuping Dong, Yu Liu, Xianbing Xu, Lin Han, Haochen Ding, Pengfei Jiang, Yizhen Huang, Shengjie Li, Beiwei Zhu. Fat-reduced Emulsified Fish Cake and Method for Preparing same. 2022. 授权专利号LU501738.

(8) 董秀萍，刘裕，王悦，韦时彪，姜鹏飞，丁浩宸，潘锦锋，李胜杰. 一种利用复配油脂制备高凝胶强度乳化鱼糕制品的方法. 2021. 受理号202111564023.1

邮箱

LYu@dInu.edu.cn