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刘成梅，男，1963年出生，博士，教授，博士生导师。现任南昌大学食品学院院长，南昌大学中德联合研究院院长，南昌大学食品科学与技术国家重点实验室副主任，生物质转化教育部工程研究中心副主任，南昌大学中德食品工程中心主任；食品科学国家重点学科带头人，享受国务院政府特殊津贴专家，入选国家百千万人才工程，全国优秀科技工作者，并被人力资源和社会保障部授予“有突出贡献中青年专家”荣誉称号，教育部高等学校食品科学与工程类专业教学指导委员会委员。江西省主要学科和技术带头人，首届江西省青年科学家，首届江西省\"赣鄱英才 555 工程\"人选。江西省食品质量与安全技术协会副理事长、江西省食品科学技术学会副理事长、中国粮油学会食品分会副会长，中国食品科技学会功能食品专业分会常务理事，中国农学会农产品加工与贮运分会常务理事。

xm
刘成梅
xb
男
xueli
博士
leixing
博导
xuekefangxiang
食品科学与工程
zc
教授
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yanjiufangxiang
主要研究领域为粮食加工、食品加工新技术及功能食品。

gerenjingli
1987.07-1993.09 江西工业大学食品工程系 无
1993.10-1996.11 南昌大学食品科学与工程系 教研室主任
1996.11-2000.06 南昌大学食品科学与工程系、食品研究所 副所长
2000.06-2007.07 南昌大学中德食品工程中心 副主任、主任
2007.07-2014.05 南昌大学生命科学与食品工程学院 院长；食品科学与技术国家重点实验室 副主任
2014.05-至今 南昌大学食品学院 院长；中德联合研究院 院长；食品科学与技术国家重点实验室 副主任

jiangshoukecheng
食品工程原理
食品工艺学

xueshuchengjiu
先后主持包括国家自然科学基金、国家“863”计划项目、国家科技支撑计划等国家及省部级项目30余项，获国家教学成果奖二等奖(两项)、江西省科技进步一等奖、中华农业科技奖一等奖、全国商业科技进步一等奖、湖南省科学技术进步一等奖等省部级奖励十余项，在J Agri Food Chem, Nutrition Carbohyd. Polym, J Cereal Sci等国内外核心刊物发表学术论\u**余篇，其中SCI收录140余篇，出版教材3部，获国家发明专利授权40余项。

chengdanketi
1) 江西省重大科技研发专项“南酸枣优质品种选育和现代化加工关键技术研发”，经费：550万，起止时间：2017.01-2019.12
2) 企业合作横向课题“富硒、无抗、绿色营养健康中高端鸭蛋和鸭肉制品” ，经费：280万，起止时间：2018.1-2028.1
3) 国家自然科学基金面上项目“江西米粉品质形成机制与调控研究”，经费：60万，起止时间：2018.01-2021.12
4) 国家自然科学基金面上项目“果胶结构对淀粉老化性质的影响规律和作用机理研究”，经费：65万，起止时间：2016.01-2019.12
5) 企业合作横向课题“南酸枣及茶油基础研究与系列产品开发” ，经费：80万，起止时间：2016.9-2021.9
6) 公益性行业（农业）科研专项“油梨腰果等果品优质蛋白质分离与微胶囊化技术”\uff），经费：300万，起止时间：2013.01-2017.12
7) 十二五国家科技支撑计划“方便米线关键技术研究”（2012BAD37B02-05），经费：270万，起止时间：2012.01-2015.12
8) 企业合作横向课题“大米淀粉和大米蛋白产品研发” ，经费：200万，起止时间：2015.3-2017.1
9) 863重点项目“食品原料和食品包装材料纳米化加工关键技术与设备” （2008AA10Z330），经费：165万，起止时间：2008.01-2010.12
10) 人才项目“江西省赣鄱英才555工程领军人才”\uff），经费：100万，起止时间：2011.01-2013.12
11) 中泰合作项目 农产品生物活性化合物的合作研究 100万。
12) 国家农转资金重点项目“鸭血中提取血肽素产品的技术开发”（编号2010GB2C500227），100万元，2011.1-2013.12
13) 江西省重大项目 稻米全价利用的关键生产技术的研究与示范 20152ACF60001(100万)。 2015.01-2017.12
14) 食品科学与技术国家重点实验室目标导向课题“食品大分子改性和纳米营养物脂质体制备的动态超高压技术研究”（ SKLF-MB-200808），经费：90万，起止时间：2007.01-2009.12
15) 财政部、工信部项目“财政部中小企业公共服务平台项目”，经费：80万，起止时间：2012.06-2015.06
16) 国家自然科学基金面上项目“基于改良挤压法处理高直链早籼米的淀粉老化行为与结构变化的关系”\uff）经费：77万，起止时间：2012.01-2015.12
17) 企业合作横向课题“南酸枣基础研究与系开发列产品” ，经费：76.5万，起止时间：2011.6-2016.6
18) 稻米深加工和食品组分开发利用关键技术研究SKLF-ZZA-201608食品科学与技术国家重点实验室目标导向课题(70万) 2016.01-2018.12

lunwenzhuanzhu
1. Taotao Dai, Jun Chen, David Julian McClements*, Ti Li, Chengmei Liu*. Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation[J]. International journal of biological macromolecules, 2019, 130: 315-322.
2. Jiangping Ye, Shunjing Luo, Ao Huang, Jun Chen, Chengmei Liu*, David Julian McClements*. Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch[J]. Food Hydrocolloids, 2019, 92: 135-142.
3. Yunfei Liu, Jun Chen, Jianyong Wu, Shunjing Luo, Ruiyun Chen, Chengmei Liu*, Robert G. Gilbert*. Modification of retrogradation property of rice starch by improved extrusion cooking technology[J]. Carbohydrate polymers, 2019, 213: 192-198.
4. Chengmei Liu, Xiaoyan Yan, Xingfeng Xu, Baozhong Guo, Rong Yang, Jun Chen, Shunjing Luo, Jianguo Xu, Jianyong Wu*. Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam[J]. Starch‐St?rke, 2019, 71(3-4): **.
5. Zicong Zeng, Shunjing Luo, Chengmei Liu*, Xiuting Hu*, Ersheng Gong, Jinyu Miao. Phenolic retention of brown rice after extrusion with mesophilic α-amylase[J]. Food bioscience, 2018, 21: 8-13.
6. Jie Wan, Guohui Zhou, Shunjing Luo, Chengmei Liu*, Fei Liu, Yueping Ding. State Diagram for a Waxy Rice Starch–Soluble Dietary Fiber Composite System[J]. Starch‐St?rke, 2018, 70(7-8): **.
7. Ziling Li, Shengfeng Peng, Xing Chen, Yuqing Zhu, Liqiang Zou, Wei Liu *, Chengmei Liu *. Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility[J]. Food Research International, 2018, 108: 246-253.
8. Qian Li, Ti Li, Chengmei Liu*, Taotao Dai, Ruojie Zhang, Zipei Zhang, David Julian McClements*. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size[J]. Food Biophysics, 2018, 13(4):440-440.
9. Cheng-mei Liu, Qian Peng, Jun-zhen Zhong, Wei Liu, Ye-jun Zhong*, Fang Wang. Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.).[J]. Molecules, 2018, 23(2).
10. Jie Wan, Yueping Ding, Guohui Zhou, Shunjing Luo, Chengmei Liu*, Fei Liu. Sorption isotherm and state diagram for indica rice starch with and without soluble dietary fiber[J]. Journal of Cereal Science, 2018, 80:44-49.
11. Jiangping Ye, Xiuting Hu, Shunjing Luo, David Julian McClements, Lu Liang, Chengmei Liu*. Effect of endogenous proteins and lipids on starch digestibility in rice flour.[J]. Food Research International, 2018, 106:404-409.
12. Taotao Dai, Jun Chen, Qian Li, Panying Li, Peng Hu, Chengmei Liu*, Ti Li*. Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation[J]. International Journal of Biological Macromolecules, 2018, 113:427.
13. Yu-ting Li, Ri-si Wang, Rui-hong Liang, Jun Chen*, Xiao-hong He, Rui-yun Chen, Wei Liu, Cheng-mei Liu*. Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starch.[J]. Carbohydrate Polymers, 2018. 193: 336-342
14. Ti Li, Peng Hu, Taotao Dai, Panying Li, Xiaoqin Ye, Jun Chen*, Cheng-mei Liu*. Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking[J]. Spectrochimica Acta Part A Molecular & Biomolecular Spectroscopy, 2018, 201:197.
15. Jiangping Ye, Chengmei Liu*, Shunjing Luo, Xiuting Hu, David Julian McClements. Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro, study[J]. Food Research International, 2018. 111: 590-596
16. Cheng-mei Liu, Xiao-juan Guo, Rui-hong Liang*, Wei Liu, Jun Chen*. Alkylated pectin: Molecular characterization, conformational change and gel property[J]. Food Hydrocolloids, 2017, 69:341-349.
17. Jie Wan, Guohui Zhou, Shunjing Luo, Risi Wang, Chengmei Liu*, Xin Zhang, Fei Liu. A study of the effect of amino acids on pasting and short-term retrogradation properties of rice starch based on molecular dynamics simulation [J]. S Starch-Starke, 2017, 69:9-10.
18. Xingfeng Xu, Wei Liu, Liping Luo, Chengmei Liu*, David Julian McClements*. Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH[J]. Food Hydrocolloids, 2017, 72.
19. Yunfei Liu, Jun Chen, Shunjing Luo, Cheng Li, Jiangping Ye, Chengmei Liu*, David Julian McClements. Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology.[J]. Carbohydrate Polymers, 2017, 175:265.
20. Taotao Dai, Xiaoyan Yan, Qian Li, Ti Li, Chengmei Liu*, David Julian McClements*. Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation.[J]. Food Research International, 2017, 102:274.
21. Zicong Zeng, Shunjing Luo, Chengmei Liu*, Xiuting Hu*, Ersheng Gong, Jinyu Miao. Phenolic retention of brown rice after extrusion with mesophilic α-amylase[J]. Food Bioscience, 2017. 21: 8-13
22. Zeng, Zicong, Yuting Li, Rong Yang, Chengmei Liu*, Xiuting Hu, Shunjing Luo, Ersheng Gong, and Jiangping Ye. The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion [J]. Journal of Cereal Science, 2017, 74 244-249
23. Liu, Weilin, Youyu Kong, Piaohan Tu, Junmeng Lu, Chengmei Liu*, Wei Liu, Jianzhong Han, and Jianhua Liu. Physical-chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes [J]. Food & Function, 2017, 8 (4): 1688-1697
24. Li, Qian, Ti Li, Chengmei Liu*, Taotao Dai, Ruojie Zhang, Zipei Zhang, and David Julian McClemnets. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size [J]. Food Biophysics, 2017, 12 (2): 172-185
25. Gong, Er Sheng, Shunjing Luo, Tong Li, Chengmei Liu*, Guowen Zhang, Jun Chen, Zicong Zeng, and Rui Hai Liu Phytochemical profiles and antioxidant activity of brown rice varieties [J]. Food Chemistry, 2017, 227 432-443
26. Gong, Er Sheng, Shunjing Luo, Tong Li, Chengmei Liu*, Guowen Zhang, Jun Chen, Zicong Zeng, and Rui Hai Liu. Phytochemical profiles and antioxidant activity of processed brown rice products [J]. Food Chemistry, 2017, 232 67-78
27. Chen, Jun, Qi Wang, Cheng-Mei Liu*, and Joshua Gong. Issues deserve attention in encapsulating probiotics: Critical review of existing literature [J]. Critical Reviews in Food Science and Nutrition, 2017, 57 (6): 1228-1238
28. Xingfeng Xu, Liping Luo, Chengmei Liu*, David Julian McClements. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature [J]. Food Hydrocolloids, 2017, 64: 112-122
29. Xingfeng Xu, Liping Luo, Chengmei Liu*, Zipei Zhang, David Julian McClements. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects [J]. Food Hydrocolloids, 2017, 63: 301-308.
30. Jianyong Wu, Jun Chen, Wei Liu* , Chengmei Liu* , Yejun Zhong, Dawen Luo, Zhongqiang Li, Xiaojuan Guo. Effects of aleurone layer on rice cooking: A histological investigation[J]. Food chemistry, 2016, 191: 28-35.
31. Jianyong Wu,,McClements, D.J., Jun Chen., Liu W.,Luo S.J., and Chengmei Liu*. Improvement in storage stability of lightly milled rice using superheated steam processing[J]. Journal of Cereal Science, 2016, 71: 130-137.
32. Wu, Jianyong McClements, David Julian Chen, Jun Hu, Xiuting Liu, Chengmei*. Improvement in nutritional attributes of rice using superheated steam processing[J]. Journal of Functional Foods, 2016, 24: 338-350.
33. Cheng-mei Liu, Rui-hong Liang, Dai Tao-tao, Jiang-ping Ye, Zi-cong Zeng, Shun-jing Luo, Jun Chen*. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch. Food hydrocolloids, 2016, 57:55-61.
34. Xu Xingfeng, Liu, W., Liu Chengmei*, Luo Liping, Chen Jun, Luo Shunjing, McClements, D. J., & Wu, L.. Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin[J]. Food Hydrocolloids, 2016, 61, 251-260.
35. Xu Xingfeng, Zhong Junzhen, Chen Jun, Liu Chengmei*, Luo Liping, Luo Shunjing, Wu Lixin, Mcclements David Julian. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein [J]. Food Chemistry, 2016, 213: 700-707.
36. Qian Li, Ti Li, Chengmei Liu*, Jun Chen, Ruojie Zhang, Zipei Zhang, Taotao Dai, David Julian McClements. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes [J]. Food Research International, 2016, 89: 320-329.
37. Li Qian, Wang Xieyi, Dai Taotao, Liu Chengmei*, Li Ti, Mcclements David Julian, Chen Jun, Liu Jiyan. Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Antiangiogenic Property in Vitro and in Vivo [J]. J Agric Food Chem, 2016, 64(18): 3546-3556.
38. Li Qian, Wang Xieyi, Chen Jun, Liu Chengmei*, Li Ti, Mcclements David Julian, Dai Taotao, Liu Jiyan. Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay [J]. Food Chem, 2016, 208: 309-317.
39. Li Qian, Chen Jun, Li Ti, Liu Chengmei*, Liu Wei, Liu Jiyan. Comparison of bioactivities and phenolic composition of Choerospondias axillaris peels and fleshes [J]. J Sci Food Agric, 2016, 96(7): 2462-2471.
40. Ye Jiangping, Hu Xiuting, Zhang Fang, Fang Chong, Cheng-Mei Liu*, Luo Shunjing. Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology[J]. Carbohydrate Polymers, 2016, 151: 113-118.
41. Fu Zhen, Luo Shun-Jing, Liu Wei, Liu Cheng-Mei*, Zhan Liu-Jing. Structural changes induced by high speed jet on invitro digestibility and hydroxypropylation of rice starch [J]. International Journal of Food Science and Technology, 2016, 51(4): 1034-1040.
42. Chen Jun, Liu W, Liu Chengmei*, et al. Pectin modifications: a review[J]. Critical reviews in food science and nutrition, 2015, 55(12): 1684-1698.
43. Chen Jun, Wang Qi, Gong Joshua, Liu Chengmei*. (2015). Issues deserve attention in encapsulating probiotics: Critical Review of Existing Literature. Critical Reviews in Food Science and Nutrition. Accept.
44. Fu Zhen, Jun Chen, Shunjing Luo*, Chengmei Liu*, Wei Liu. Effect of food additives on starch retrogradation: A review[J]. Starch‐St?rke, 2015, 67(1-2): 69-78.
45. Fu Zhen, Shun-Jing Luo, James N. BeMiller, Wei Liu, Cheng-Mei Liu*. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch[J]. Starch-St?rke, 2015, 67(7-8): 595-603.
46. Fu Zhen, Luo Shun-Jing, BeMiller James N., Liu Wei, Liu, Cheng-Mei* . Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch[J]. Carbohydrate polymers, 2015, 133: 61-66.
47. Liang Rui-hong, Wang Ling-hua, Chen Jun*, Liu Wei, Liu Cheng-mei*.Alkylated pectin: Synthesis, characterization, viscosity and emulsifying properties[J]. Food Hydrocolloids, 2015, 50: 65-73.
48. Liu Weilin, Ye Aigian, Liu Wei, Liu Chengmei*, Han Jianzhong, Singh Harjinder. Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion [J]. Food Chem, 2015, 175: 16-24.
49. Li Ti, Yang Shuibing, Liu Wei, Liu Chengmei*, Liu Weilin, Zheng Huijuan, Zhou Wei, Tong Guihong. Preparation and Characterization of Nanoscale Complex Liposomes Containing Medium-Chain Fatty Acids and Vitamin C [J]. International Journal of Food Properties, 2015, 18(1): 113-124.
50. Li Qian, Chen Jun, Li Ti, Liu Chengmei*, Zhai Yuxin, Mcclements David Julian, Liu Jiyan. Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes [J]. Food Funct, 2015, 6(12): 3693-3701.
51. Li Qian, Chen Jun, Li Ti, Liu Chengmei*, Wang Xieyi, Dai Taotao, Mcclements David Julian*, Liu Jiyan. Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels [J]. Food Research International, 2015, 78: 378-387.
52. Wan Jie, Liu Chengmei*, Liu Wei, Tu Zongcai, Wu Wei, Tan Huizi. Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility [J]. Lwt-Food Science and Technology, 2015, 60(1): 603-608.
53. Xia Wen, Liu Chengmei*, Luo Shunjing, Xu Xingfeng, Fu Guiming. Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees [J]. Starch-Starke, 2015, 67(11-12): 1044-1052.
54. Xingfeng Xu, Wei Liu*, Junzhen Zhong, Liping Luo, Chengmei Liu*, Shunjing Luo, Lin Chen, Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes [J]. International Journal of Biological Macromolecules, 2015, 81(1): 942-950.
55. Zou Liqiang, Peng Shengfeng, Liu Wei*, Chen Xing, Liu Chengmei*. A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives–based nanoliposome: capacity to improve in vitro digestion stability of (?)–epigallocatechin gallate, Food Research International, 2015,69(3): 114-120.
56. Li Ti, Shen Peiyi, Liu Chengmei*, LiangRuihong, Yan Na, Chen Jun. Major polyphenolics in pineapple peels and their antioxidant interactions[J]. International Journal of Food Properties, 2014,17(8) : 1805-1817.
57. Wu Jianyong, Jun Chen, Wei Liu* , Chengmei Liu* , Yejun Zhong, Dawen Luo, Zhongqiang Li, Zonglan Huang. Selective peroxidase inactivation of lightly milled rice by superheated steam[J], Journal of Cereal Science, 2014, 60(2): 623-630
58. Xia Wen, Fu Guiming, Liu Chengmei*, Zhong Yejun, Zhong Junzhen, Luo Shunjing, Liu Wei. (2014) Effects of cellulose, lignin and hemicellulose on the retrogradation of rice starch[J], Food Science and Technology Research, 2014, 20(02):375-383.
59. Zhang Yanjun,Wei Liu*,Chengmei Liu*, Shunjing Luo, Ti Li, Yunfei Liu, Di Wu, Yanna Zuo. Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology[J], Food Chemistry, 2014, 158: 255-261.
60. Zhong Yejun, Wei Liu, Xingfeng Xu,Chengmei Liu*, Zongcai Tu. Correlation analysis between color parameters and sensory characteristics of rice with different milling degrees[J], Journal of Food Processing and Preservation, 2014, 38(4): 1890-1897.
61. Zou, Liqiang, Peng Shengfeng, Liu Wei*, Gan Lu, Liu Weilin, Liang Ruihong, Liu Chengmei*, Niu Jing, Cao Yanlin, Liu Zhen. (2014). Improved in vitro digestion stability of (?)-epigallocatechin gallate through nanoliposome encapsulation[J]. Food Research International, 64 (2014) 492-499.
62. Zou, Liqiang, Liu Wei*, Liu Weilin, Liang Ruihong, Li Ti, Liu Chengmei*, Cao Yanlin, Niu Jing, Liu Zhen. (2014). Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization[J]. Journal of Agricultural and Food Chemistry, 62 (2014) 934-941.
63. Zhong Junzhen , Shunjing Luo*, Chengmei Liu*, Wei Liu. Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high-pressure microfluidization treatment in relation to antigenicity[J]. European Food Research and Technology, 2014: 239(3): 525-531.


团队介绍：https:\/\/mp.weixin.qq.com\/s\/ytqC8eHUCxbgWVaozTuCGA


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