刘振宇，博士，助理研究员。主要从事淀粉改性与营养调控、粮食精深加工、传统酿造、淀粉基材料及应用等方面研究。

担任《Food Hydrocolloids》、《Food Chemistry》和《Journal of Cereal Science》等期刊审稿人。

通讯地址：best365英国体育在线望江校区纺工楼A520

联系方式：zhenyuliu@scu.edu.cn

教育/工作经历：

2023.07至今，best365英国体育在线 best365英国体育在线，助理研究员

2018.09–2023.06，中国农业大学 食品科学专业，博士（硕博连读）

2021.12–2022.12，哥本哈根大学 Food Analytical Biotechnology, 联合培养博士

2014.09–2018.06，best365英国体育在线 食品科学专业，学士

科研项目：

 1、国家自然科学基金面上项目，基于A型淀粉的高静压糊化淀粉结构衍变规律及机制研究（项目编号：32072136）, 2021.01至今（参研）.

  2、国家自然科学基金面上项目，基于分子尺度的高静压致淀粉糊化机理研究（项目编号：31671886）, 2017.01–2020.12（参研）.

代表性论文：

[1] Zhenyu Liu, Yuyue Zhong, Bekzod Khakimov et al, Qun Shen* and Søren Balling Engelsen*. Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch. Food Hydrocolloids，2023，138: 108480. (IF＝11.504)

[2] Zhenyu Liu, Yongxia Fu, Fan Zhang et al, Qun Shen*. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocolloids, 2022, 125: 107371. (IF＝11.504)

[3] Zhenyu Liu, Chao Wang, Xiaojun Liao, Qun Shen*. Measurement and comparison of multi-scale structure in heat and pressure-treated corn starch granule under the same degree of gelatinization. Food Hydrocolloids, 2020, 108: 106081. ( IF＝11.504)

[4] Xueer Zhang1, Zhenyu Liu1, Ling Wang et al. Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism. International Journal of Biological Macromolecules, 2023, 247: 125629.

[5] Zhenyu Liu, Zhanzhan Wang, Yongxia Fu et al, Qun Shen*. The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet. Journal of cereal science，2023，110: 103644.

[6] Zhenyu Liu, Yongxia Fu, Jing Zhang, Qun Shen*. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chemistry, 2021, 98(6): 1203-1214.

[7] Yongxia Fu, Zhenyu Liu, Han Wang et al, Qun Shen*. Comparison of the generation of α-glucosidase inhibitory peptides derived from prolamins of raw and cooked foxtail millet: In vitro activity, de novo sequencing, and in silico docking. Food Chemistry, 2023，411: 135378.

[8] Qingyu Zhao, Zhenyu Liu, Yiqing Zhu et al, Qun Shen*. Cooked Adzuki Bean Reduces High-Fat Diet-Induced Body Weight Gain, Ameliorates Inflammation, and Modulates Intestinal Homeostasis in Mice. Frontiers in Nutrition, 2022, 9: 918696.

[9] Xinyu Zhang, Chao Wang, Zhenyu Liu et al, Qun Shen*. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocolloids, 2022, 134(3): 108012.

[10] Fan Zhang, Yongxia Fu, Zhenyu Liu et al, Qun Shen*. Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. International Journal of Biological Macromolecules, 2021, 186(3): 194-205.

获奖与荣誉：

2022中国食品工业协会科学技术奖三等奖，新型粉条加工关键技术及产业化应用.

学术会议及报告：

1、11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022)，  丹麦，哥本哈根，2022，Oral presentation.

2、2021年谷物科学与技术国际研讨会，中国，北京，2021，大会报告.

3、20th International Food Technology Conference，美国，芝加哥，2020，Online oral presentation.

欢迎具有食品、粮食加工、微生物发酵学习研究背景的学生加入研究团队！