刘兴训，男，博士，南京财经大学研究员，博士生导师
联系电话：**
邮箱（Email）：ytboy652@163.com, xxliu@nufe.edu.cn
主要从事粮油中食品大分子的生物合成、构效关系、加工与应用开展等科研工作。相关研究已取得上海市技术发明二等奖一项，入选广东省引进第四批创新科研团队以及中国农业科学院青年英才计划和中国科协青年托举人才入选者。曾主持和参与国家重点研发计划子课题、国家自然科学基金、江苏省自然科学基金、江苏省高等学校自然科学研究重大项目以及中国农业科学院创新工程等科研项目。近年来表SCI论文60余篇，被引用超过1300次，被Int. J. Polym Sci和Int. J. Anal Chem等两个期刊聘为客座主编以及《核农学报》编委。中国淀粉工业协会高级员，中国粮油学会玉米深加工分会理事等社会职务。
教育经历：
2002.09-2006.06 烟台大学食品科学与工程学院
2006.09–2011.06 华南理工大学轻工与食品学院
2009.08-2010.10 MonashUniversity和CSIRO 联合培养
工作经历：
2019.06-2019.08 丹麦哥本哈根大学访问交流
2018.05- 南京财经大学食品科学与工程学院
2014.08- 2018.05 中国农业科学院农产品加工研究所，院青年英才入选者
2013.03-2014.08 美国HowardUniversity, 博士后
2011.09-2012.05 香港理工大学研究助理.
研究领域及方向：
当前主要开展食品软物质结构与先进制造以及食品大分子表征技术的研究，主要工作如下：
食品软物质结构与先进制造：
1. 淀粉生物合成-结构-功能关系
2. 食品结构对淀粉消化和质构行为的影响
3. 食品软物质的先进制造技术
食品大分子表征技术:
1. SEC和HPAEC在食品大分子中的应用
2. SAXS和LS在在食品大分子中的应用
3. FTIR-microscopy和Raman-microscope在食品大分子中的应用
代表性成果:
著作：
(1) Liu, X.,Li, E., Jiang, Y., & Tian, Y. (2018). Milling Process of Starch, in Sui Z & Kong X (Eds.), Physical Modifications of Starch(pp. 155-174).Springer Nature.
(2) Hong, Y., Liu, X., (2018). Pre-gelatinized Modification of Starch, in Sui Z & Kong X (Eds.), Physical Modifications of Starch (pp. 51-61).Springer Nature.
(3) Chen, L., Liu, X., & Won, K.-H. (2016). Novel nanoparticle materials for drug/food delivery-polysaccharides. In R. Luque & C.-P. Xu (Eds.), Biomaterials-Biological Production of Fuels and Chemicals(pp. 159-190). Berlin, Boston: DE GRUYTER.
(4) Yu, L., Liu, X., Petinakis, E., Dean, K., & Bateman, S. (2013). Starch Based Blends, Composites and Nanocomposites. In Advances in Natural Polymers(pp. 121-154): Springer.
论文：
(1) Xu, J., Blennow, A., Li, X., Chen, L., &Liu, X*. (2020). Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydrate Polymers, 229, 115481.
(2) Chen, C#., He, B#., Liu, X#., Ma, X., Liu, Y., Yao, H.-Y., Zhang, P., Yin, J., Wei, X., Koh, H.-J., Yang, C., Xue, H.-W., Fang, Z*., & Qiao, Y*. (2020). Pyrophosphate-fructose 6-phosphate 1-phosphotransferase (PFP1) regulates starch biosynthesis and seed development via heterotetramer formation in rice (Oryza sativa L.). Plant Biotechnology Journal, 18(1), 83-95.
(3) Zhong, Y., Liang, W., Pu, H., Blennow, A.,Liu, X*., & Guo, D*. (2019). Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. International Journal of Biological Macromolecules, 137, 870-877.
(4) Yao, M., Tian, Y., Yang, W., Huang, Q., Zhou, S., Liu, X*. 2019. The multi-scale structure, thermal and digestion properties of mung bean starch. International Journal of Biological Macromolecules, Accepted
(5) Chu, Y., Xu, T., Gao, C., Liu, X., Zhang, N., Feng, X., Liu, X., Shen, X. and Tang, X*. 2019. Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80. International Journal of Biological Macromolecules 122:388-394.
(6) Zhong, Y., Li, X., Lan, T., Li, Y., Liu, L., Qu, J., Zhang, R., Liang, W., Xue, J., Liu, X*. and Guo, D. 2018. Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films in: International Journal of Food Engineering.
(7) Zhao, S., Tian, G., Zhao, C., Lu, C., Bao, Y., Liu, X*. and Zheng, J*. 2018. Emulsifying stability properties of octenyl succinic anhydride (OSA) modified waxy starches with different molecular structures. Food Hydrocolloids85:248-256.
(8) Liu, X*., Yang, Y., Xu, C. and Rao, J. 2018. Characterization of Food Structures and Functionalities. International Journal of Analytical Chemistry. 2018
(9) Zhong, Y., Zhu H., Liang W., Liu, L., Zhang X., Yue H., Xue, J., Liu, X,* Guo, D.*, (2018). High-amylose starch as a new ingredient to balance nutrition and texture of food, Journal of cereal science,81,8-14.
(10) Zhang, H., Zhang, J., Gao, Y., Wang, W., Dong, H., Hou, H., Liu, X., 2017. Effect of modification extent of montmorillonite on the performance of starch nanocomposite films.Starch - St?rke, In Press.
(11) Liu, X.*, Zhang, N., Zhou, S., Yu, L.*, (2017). Imaging the phase of starch-gelatin blends for use as capsule materials. Journal of Controlled Release259, e157-e158.(Abstract cited by SCI)
(12) Lan, X., Liu, X., Yang, Y., Wu, J., Wang, Z*.(2017), The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation, Food Hydrocolloids.69, 185-192.
(13) Chen, B.,Long, P., Sun, Y., Meng, Q., Liu, X.,, Cui, H., ,Lv,Q., Zhang, L*.(2017), The chemical profiling of loquat leaves extract by HPLC-DAD-ESI-MS and their effects on the hyperlipidemia and hyperglycemia of rats induced by high-fat and fructose diet, Food & Function, 8,687-694
(14) Chen,P.,*Xie F., Zhao, L., Qiao, Q., Liu, X*.(2017),Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content, Food Hydrocolloids.69, 359-368
(15) Liu, X*., Xiao, X., Liu, P., Yu, L., Li, M., Zhou, S., & Xie, F*. (2017). Shear degradation of corn starches with different amylose contents. Food Hydrocolloids, 66,109-205.
(16) Zhao, L*., Liu, X., Hu, Z., Li, L., & Li, B*. (2017). Molecular Structure Evaluation of Wheat Gluten during Frozen Storage. Food Biophysics.12,60-68
(17) Xu, J., Kuang, Q., Wang, K., Zhou, S., Wang, S., Liu, X*., & Wang, S*. (2017). Insights into molecular structure and digestion rate of oat starch. Food Chemistry, 220, 25-30.
(18) Kuang, Q., Xu, J., Liang, Y., Xie, F., Tian, F., Zhou, S., & Liu, X*. (2017). Lamellar Structure Change of Waxy Corn Starch during Gelatinization by Time-resolved Synchrotron SAXS. Food Hydrocolloids, 62, 43-48.
(19) Ye, L., Zhou, S., Liu, L., Liu, L., Waters, D. L. E., Zhong, K., Zhou, X., Ma, Xiao*, & Liu, X*.(2016). Phenolic Compounds and Antioxidant Capacity of Brown Rice in China. International Journal of Food Engineering, 12(6), 537-546.
(20) Ye, L., Wang, C., Wang, S., Zhou, S*., & Liu, X*. (2016). Thermal and rheological properties of brown flour from Indica rice. Journal of Cereal Science, 70, 270-274.
(21) Liu, X*., Zhang, N., Yu, L., Zhou, S., Shanks, R., & Zheng, J. (2016). Imaging the phase of starch–gelatin blends by confocal Raman microscopy. Food Hydrocolloids, 60, 7-10.
(22) Liu, X*., lan, C., Al, A., Yu, L*., & Zhou, S. (2016). Preparation of cross-linked high amylose corn-starch and its effects on self-reinforced starch films. International Journal of Food Engineering, 12(7), 673-680.
(23) Liu, L., Zhao, M., Liu, X., Zhong, K., Tong, L., Zhou, X., & Zhou, S*. (2016). Effect of steam explosion‐assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran. Journal of the Science of Food and Agriculture, 96(10), 3484-3491.
(24) Li, Z., Kong, X., Zhou, X., Zhong, K., Zhou, S*., & Liu, X*. (2016). Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents. RSC Advances, 6, 107491-107497.
(25) Kuang, Q., Xu, J., Wang, K., Zhou, S., & Liu, X*. (2016). Structure and digestion of hybrid Indica rice starch and its biosynthesis. International Journal of Biological Macromolecules, 93, Part A, 402-407
(26) Chen, P*., Wang, K., Kuang, Q., Zhou, S., Wang, D., & Liu, X*.(2016). Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent. International Journal of Biological Macromolecules, 87, 28-33.
(27) Chen, L., Yu, C., Ma, Y., Xu, H., Wang, S., Wang, Y., Liu, X., & Zhou, G*. (2016). Insights into the structural and physicochemical properties of small granular starches from two hydrophyte duckweeds, Spirodela oligorrhiza and Lemna minor. Carbohydrate Research, 435, 208-214
(28) Zhou, X., Lin, W., Tong, L., Liu, X., Zhong, K., Liu, L., Wang, L., & Zhou, S*. (2015). Hypolipidaemic effects of oat flakes and β‐glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar–Lewis rats. Journal of the Science of Food and Agriculture.
(29) Zhong, K., Tong, L., Liu, L., Zhou, X., Liu, X., Zhang, Q., & Zhou, S*. (2015). Immunoregulatory and antitumor activity of schizophyllan under ultrasonic treatment. International Journal of Biological Macromolecules, 80, 302-308.
(30) Liu, X., Xie, F., Li, X., Zhou, S., & Chen, L. (2015). Food Polymers Functionality and Applications. International Journal of Polymer Science, 2015, 1.
(31) Liu, X*., Wang, C., Liu, L., Zhou, S., & Luo, Y*. (2015). Rheological properties of the polysaccharide–protein complex from longan (Dimocarpus longan Lour.) pulp. RSC Advances, 5(72), 58663-58668.
(32) Liu, X*., Luo, Y*., Zha, C., Zhou, S., Liu, L., & Zhao, L. (2015). Rheological Properties of Polysaccharides from Longan (Dimocarpus longan Lour.) Fruit. International Journal of Polymer Science.
(33) Cheung, Y.-C., Liu, X.-X., Wang, W.-Q., & Wu, J.-Y*. (2015). Ultrasonic disruption of fungal mycelia for efficient recovery of polysaccharide–protein complexes from viscous fermentation broth of a medicinal fungus. Ultrasonics Sonochemistry, 22, 243-248
(34) Chen, P*., Liu, X., Zhang, X., Sangwan, P., & Yu, L*. (2015). Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization. International Journal of Polymer Science, 2015.
(35) Zhang, N., Shanks, R., Liu, X., & Yu, L*. (2014). Phase Composition of Starch-Gelatin Blends Studied by FTIR. Advanced Materials Research, 875, 106-109.
(36) Qiao, D., Bao, X., Liu, X., Chen, L.,Yu, Long*,Zhang, X., & Chen, P. (2014). Preparation of cassava starch-based superabsorbent polymer using a twin-roll mixer as reactor. Chinese Journal of Polymer Science, 32(10), 1348-1356.
(37) Liu, X.., Wang, Y., Zhang, N., Shanks, R. A., Liu, H., Tong, Z., Chen, L., & Yu, L*. (2014). Morphology and phase composition of gelatin-starch blends. Chinese Journal of Polymer Science, 32(1), 108-114.
(38) Liu, X., Wang, T*., Chow, L. C., Yang, M*., & Mitchell, J. W. (2014). Effects of inorganic fillers on the thermal and mechanical properties of poly (lactic acid). International Journal of Polymer Science, 2014, 1-8.
(39) Liu, X*., Ma, H., Yu, L*., Chen, L., Tong, Z., & Chen, P. (2014). Thermal-oxidative degradation of high-amylose corn starch. Journal of Thermal Analysis and Calorimetry, 115, 659-665.
(40) Liu, X., Gao, C., Sangwan, P., Yu, L*., & Tong, Z. (2014). Accelerating the degradation of polyolefins through additives and blending. Journal of Applied Polymer Science.
(41) Liao, L., Liu, H., Liu, X., Chen, L., Yu, L*., & Chen, P. (2014). Development of Microstructures and Phase Transitions of Starch. Acta Polym Sinica, 21(6), 761-773.
(42) Gao, C., Bao, X., Yu, L*., Liu, H., Simon, G. P., Chen, L., & Liu, X. (2014). Thermal properties and miscibility of semi‐crystalline and amorphous PLA blends. Journal of Applied Polymer Science, 131(23).
(43) Zou, W., Liu, X., Yu, L*., Qiao, D., Chen, L., Liu, H., & Zhang, N. (2013). Synthesis and Characterization of Biodegradable Starch-Polyacrylamide Graft Copolymers Using Starches with Different Microstructures. Journal of Polymers and the Environment, 21(2), 359-365.
(44) Zhao, L., Li, L., Liu, G., Chen, L., Liu, X., Zhu, J., & Li, B. (2013). Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten. Food Research International, 53(1), 409-416.
(45) Zhang, N., Liu, X., Yu, L*., Shanks, R*., Petinaks, E., & Liu, H. (2013). Phase composition and interface of starch-gelatin blends studied by synchrotron FTIR micro-spectroscopy. Carbohydrate Polymers, 95(20), 649–653.
(46) Zhang, L., Wang, Y., Liu, H., Zhang, N., Liu, X.,Chen, L., & Yu, L*. (2013). Development of capsules from natural polymers. Acta Polymerica Sinica(10), 1-10.
(47) Zhang, L., Wang, Y., Liu, H., Yu, L., Liu, X., Chen, L., & Zhang, N. (2013). Developing hydroxypropyl methylcellulose/hydroxypropyl starch blends for use as capsule materials. Carbohydrate Polymers, 98(1), 73-79.
(48) Yu, L*., Liu, X., Petinakis, E., Bateman, S., Sangwan, P., Ammala, A., Dean, K., Wong‐Holmes, S., Yuan, Q., & Siew, C. K. (2013). Enhancement of pro‐degradant performance in polyethylene/starch blends as a function of distribution. Journal of Applied Polymer Science, 128(1), 591-596.
(49) Liu, X*., Yu, L*., Xie, F., Petinakis, E., Sangwan, P., Shen, S., Dean, K., Ammala, A., & Wong-Holmes, S. (2013). New evidences of accelerating degradation of polyethylene by starch. Journal of Applied Polymer Science, 130(4), 2282-2287.
(50) Liu, X., Yu, L*., Dean, K., Toikka, G., S, B., Nguyen, T., Yuan, Q., & Filippou, C. (2013). Improving Melt Strength of Polylactic Acid. International Polymer Processing, 2013(1), 64-71.
(51) Liu, X., Wang, Y., Yu, L*., Tong, Z., Chen, L., Liu, H., & Li, X. (2013). Thermal degradation and stability of starch under different processing conditions. Starch‐St?rke, 65(1‐2), 48-60.
(52) Chen, S., Siu, K.-C., Wang, W.-Q., Liu, X., & Wu, J.-Y*. (2013). Structure and antioxidant activity of a novel poly-N-acetylhexosamine produced by a medicinal fungus. Carbohydrate Polymers, 94(1), 332-338.
(53) Zou, W., Yu, L*., Liu, X., Chen, L., Zhang, X., Qiao, D., & Zhang, R. (2012). Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers. Carbohydrate Polymers, 87(2), 1583-1588.
(54) Zhao, L., Li, L., Liu, G.-Q., Liu, X., & Li, B*. (2012). Effect of frozen storage on molecular weight, size distribution and conformation of gluten by SAXS and SEC-MALLS. Molecules, 17(6), 7169-7182.
(55) Zhang, N., Liu, H., Yu, L*., Liu, X., Zhang, L., Chen, L., & Shanks, R. (2012). Developing gelatin–starch blends for use as capsule materials. Carbohydrate Polymers, 92(1), 455–461.
(56) Qiao, D., Zou, W., Liu, X., Yu, L*., Chen, L., Liu, H., & Zhang, N. (2012). Starch modification using a twin‐roll mixer as a reactor. Starch‐St?rke, 64(10), 821-825.
(57) Luo, Y., Yang, C., Wang, Y., He, C., Zhon, J., Liao, S., Peng, Z*., & Liu, X. (2012). Effect of neodymium stearate on cure and mechanical properties of epoxidized natural rubber. Journal of Rare Earths(English Edition), 30(7), 721-724.
(58) Gao, C., Ma, H., Liu, X., Yu, L*., Chen, L., Liu, H., Li, X., & Simon, G. P. (2012). Effects of thermal treatment on the microstructure and thermal and mechanical properties of poly (lactic acid) fibers. Polymer Engineering & Science, 53(5), 976-981.
(59) Chen, P*., Li, Y. Z., Wu, X. H., & Liu, X.(2012). Visualisation of Cornstarches Granule with Different Amylose/Amylopectin Contents: A Combined CLSM and SEM Approach. In Advanced Materials Research(Vol. 391, pp. 719-723).
(60) Liu, P., Xie, F., Li, M., Liu, X., Yu, L*., Halley, P. J., & Chen, L. (2011). Phase transitions of maize starches with different amylose contents in glycerol–water systems. Carbohydrate Polymers, 85(1), 180-187.
(61) Chen, P., Yu, L*., Simon, G. P., Liu, X., Dean, K., & Chen, L. (2011). Internal structures and phase-transitions of starch granules during gelatinization. Carbohydrate Polymers, 83(4), 1975-1983.
(62) Petinakis, E., Liu, X., Yu, L., Way, C., Sangwan, P., Dean, K., Bateman, S., & Edward, G. (2010). Biodegradation and thermal decomposition of poly (lactic acid)-based materials reinforced by hydrophilic fillers. Polymer Degradation and Stability, 95(9), 1704-1707.
(63) Liu, X., Yu, L*., Xie, F., Li, M., Chen, L., & Li, X. (2010). Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios. Starch‐St?rke, 62(3‐4), 139-146.
(64) Liu, X., Khor, S., Petinakis, E., Yu, L*., Simon, G., Dean, K., & Bateman, S. (2010). Effects of hydrophilic fillers on the thermal degradation of poly (lactic acid). Thermochimica Acta, 509(1), 147-151.
(65) Liu, X., Yu, L*., Liu, H., Chen, L., & Li, L. (2009). Thermal decomposition of corn starch with different amylose/amylopectin ratios in open and sealed systems. Cereal Chemistry, 86(4), 383-385.
(66) Liu, X., Yu, L*., Liu, H., Chen, L., & Li, L. (2008). In situ thermal decomposition of starch with constant moisture in a sealed system. Polymer Degradation and Stability, 93(1), 260-262.



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