姓名
刘兴丽


职称
讲师

学科/专业学位类别
食品科学与工程/工科

研究方向
速冻食品加工与安全控制

1.导师基本情况
学习经历
2013.09–2017.06，比利时列日大学，农学和生物工程，博士
2010.09–2013.07，中国农业科学院研究生院，食品科学，硕士
2006.09–2010.06，河南农业大学，食品科学与工程，学士
工作经历
2017.07-至今 郑州轻工业大学食品与生物工程学院，讲师
主要研究方向
速冻食品加工与安全控制
2.代表性成果
各类学术论文
[1] Liu, X.L, Zhao, S.L., Wei, Q.Q., Zhao, X.W., & Zhang, H. (2019). Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers. International Journal of Food Science & Technology,54, 2075-2083.
[2] 刘兴丽, 赵双丽, 靳艳军, & 张华. (2019). 挤压膨化紫薯粉对小麦面团糊化特性和热机械学特性的影响. 食品科学, 40(15), 106-111.
[3] Meng, Y.J, Guan, X., Liu, X.L.,& Zhang, H. (2019). The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour. LWT, 109, 378-386.
[4]Liu, X.L.,Mu, T.H., Sun, H.N., Zhang, M., Chen, J.W., & Fauconnier, M. L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food chemistry, 239, 1064-1074.
[5] Liu, X.L.,Mu, T.H., Sun, H.N., Zhang, M., Chen, J.W., & Fauconnier, M. L. (2017). Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars. International journal of food sciences and nutrition, 68(2), 167-178.
[6] Liu, X.L., Mu, T.H., Yamul, K. D., Sun, H.N., Zhang, M., Chen, J.W., & Andrea, P. V. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour. Journal of food science and technology, 54(6), 1597-1607.
[7] Sun, H.N, Mu, T.H, Liu, X.L,Zhang, M., & Chen, J.W. (2014). Purple sweet potato (Ipomoea batatas L.) anthocyanins: Preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect. Journal of agricultural and food chemistry, 62(11), 2364-2373.
[8]Liu, X.L,Mu, T.H, Sun, H.N, Zhang, M., & Chen, J.W. (2013). Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food chemistry, 141(3), 3034-3041.
3.在研的项目
[1] 马铃薯蛋白微凝胶改善无麸质面团持气性的作用机制研究，国家自然科学青年基金，主持，在研
[2] 食品胶对冷冻马铃薯面团发酵特性的影响机制研究，博士科研启动基金，主持，在研