刘潇，博士研究生，讲师
邮箱（E-mail）: liuxiao@nufe.edu.cn；liuxiao1489@163.com
教育工作经历：
2018-2019年，荷兰瓦格宁根大学，博士联合培养。
2015-2019年，华南理工大学，食品科学与工程学院，食品科学与工程专业，博士学位；
2012-2015年，山东农业大学，食品科学与工程学院，食品科学专业，硕士学位；
2008-2012年，山东农业大学，食品科学与工程学院，食品科学与工程专业，学士学位；
2019年至今，南京财经大学，食品科学与工程学院，讲师；

研究领域及方向：

功能性食品胶体结构（颗粒、乳液、泡沫等）的构建；植物蛋白基食品配料的开发；功能因子输送载体的构建及应用
主要科研项目：
近5年代表性成果：
（1）Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil. Food Hydrocolloids, 2016, 61: 747-755.
（2）Xiao Liu, Yu-Yang Liu, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*. Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocolloids, 2017, 73: 153-161.
（3）Xiao Liu, Jian Guo, Zhi-Li Wan, Yu-Yang Liu, Qi-Jun Ruan, Xiao-Quan Yang*. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocolloids, 2018, 77:168-175.
（4）Xiao Liu, Zhuo-Yao Deng, Yuan Zou, Yun-Qi Huang, Xiao-Quan Yang*. Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents. Food Hydrocolloids,2020, 98, 105280.
（5）Xiao Liu, Yun-Qi Huang, Xiao-Wei Chen, Zhuo-Yao Deng, Xiao-Quan Yang*.Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles.Journal of Cereal Science, 2019, 87: 46-51.
（6）Xiao Liu, Xiao-Quan Yang*. Cereal protein-based emulsion gels for edible oil Structuring. Edible Oil Structuring: Concepts, Methods and Applications, 2017. 198-214.
（7）Xiao-Wei Chen, Xue-Ying Ning, Yuan Zou, Xiao Liu,Xiao-Quan Yang*. Multicompartment emulsion droplets for programmed release of hydrophobic cargoes. Food & Function, 2019, 10, 4522-4532.
（8）Lu-Lu Ma, Qing Li, Zhen-Ya Du, En-Yi Su, Xiao Liu,Zhi-Li Wan*, Xiao-Quan Yang. A natural supramolecular saponin hydrogelator for creation of ultrastable and thermostimulable food-grade foams. Advanced Materials Interfaces, 2019, **.
（9）Yuan Zou, Run-Ting Pan,Ying-Li Liu, Xiao Liu,Xiao-Wei Chen, Jing Wang, Zhi-Li Wan, Jian Guo, Xiao-Quan Yang*. Effects of γ-zein peptides on lipid membrane organization: Quartz crystal microbalance with dissipation and Langmuir monolayer studies. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 574 (5), 86–93.
（10）Zhenya Du, Qing Li, Junguang Li, Enyi Su, Xiao Liu,Zhili Wan*, Xiaoquan Yang. Self-assembled egg yolk peptide micellar nanoparticles as a versatile emulsifier for food-grade oil-in-water Pickering nanoemulsions. Journal of Agricultural and Food Chemistry, 2019, 67(42), 11728-11740.



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