刘瑞
博士、讲师、硕导
联系方式
地址：扬州市华扬西路196号扬州大学旅游烹饪学院?食品科学与工程学院
邮编: 225127
电话：**
E-mail：ruiliu@yzu.edu.cn
个人简要经历与学历
2008.09-2012.06 安徽农业大学 食品质量与安全 本科毕业
2012.09-2018.06 南京农业大学 食品科学与工程 硕博连读
2016.12-2017.12 Iowa State University 肉品科学 联合培养博士研究生
2018.6-至今 扬州大学 食品科学与工程 讲师
主要研究方向
1.肉品科学与宰后肌肉生物化学
2.肉制品中活性肽的研究
主要讲授课程
1.食品工艺学（本科生）
主持的部分项目
1. 主持：扬州大学高层次人才科研启动基金“一氧化氮调控鲜肉品质的机制研究”（**），在研
发表论文
[1] Rui Liu, Chaoyang Zhang, Lujuan Xing, Lili Zhang, Guanghong Zhou, & Wangang Zhang*. A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle. Food Chemistry, 274, 15 (2019): 407-414. (SCI, IF = 4.946)
[2] Rui Liu, Elisabeth Huff-Lonergan, Steven Lonergan, Edward Steadham, Guanghong Zhou and Wangang Zhang*. Effect of nitric oxide and calpastatin on the inhibition of μ-calpain activity, autolysis and proteolysis of myofibrillar proteins. Food Chemistry, 275 (2019): 77-84. (SCI, IF = 4.946)
[3] Rui Liu, Steven Lonergan, Edward Steadham, Guanghong Zhou, Wangang Zhang*, & Elisabeth Huff-Lonergan*. Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis. Food Chemistry 276 (2019): 63-70. (SCI, IF = 4.946)
[4] Rui Liu, Yupin Li, Mengqin Wang, Guanghong Zhou, and Wangang Zhang*. Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 213 (2016): 470-477. (SCI, IF = 4.946)
[5] Rui Liu, Yu-pin Li, Wangang Zhang*, Qing-quan Fu, Nian Liu, and Guanghong Zhou. Activity and expression of nitric oxide synthase in pork skeletal muscles. Meat Science, 99 (2015): 25-31. (SCI, IF = 2.821)
[6] Rui Liu, Lujuan Xing, Qingquan Fu, Guanghong Zhou, and Wangang Zhang*. A review of antioxidant peptides derived from meat muscle and by-products. Antioxidants 5, 3 (2016): 32. (ESCI, Invited Review)
[7] Rui Liu, Lujuan Xing, Guanghong Zhou, and Wangang Zhang*. "What is meat in China?." Animal Frontiers 7, 4 (2017): 53-56. (Invited Review)
[8] Rui Liu, Guanghong Zhou, and Wangang Zhang*. Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat Science, 144 (2018): 135-148. (SCI, IF = 2.821)
[9] Rui Liu, Qingquan Fu, Elisabeth Huff-Lonergan, Lujuan Xing, Lili Zhang, Yun Bai, Guanghong Zhou & Wangang Zhang*. Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags. Meat Science, 145(2018): 431-439. (SCI, IF = 2.821)
[10] Rui Liu, Guanghong Zhou, & Wangang*. A review of the effect of nitric oxide and protein S-nitrosylationon fresh meat quality. Chinese Journal of Animal Science, 53, 4 (2017): 1-2. (Chinese journal)
[11] Lili Zhang, Rui Liu, Yuping Cheng, Lujuan Xing, Guanghong Zhou, & WangangZhang*. Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork. Food Chemistry, 272 (2019): 613-618. (SCI, IF = 4.946)
[12] Lujuan Xing, Rui Liu, Xiaoge Gao, Jinxiao Zheng, Chong Wang, Guang hongZhou, & WangangZhang*. The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham. Food Chemistry, 266 (2018), 420-426. (SCI, IF = 4.946)
[13] Lujuan Xing, Rui Liu, Changbo Tang, Jailson Pereira, Guanghong Zhou, & Wangang Zhang*. The antioxidant activity and transcellular pathway of Asp‐Leu‐Glu‐Glu in a Caco 2 cell monolayer. International Journal of Food Science and Technology, 53 (2018), 2405-2414. (SCI, IF = 2.382)
[14] Yunhe Zou, Dacheng Kang, Rui Liu, Jun Qi, Guanghong Zhou, & Wangang Zhang* Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef. Ultrasonics Sonochemistry, 46 (2018): 36-45. (SCI, IF = 6.012)
[15] Xianglin Yan, Rui Liu, Chaoyang Zhang, Xiaopu Ren, Wangang Zhang & Guanghong Zhou*. The postmortem calpain-1 activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds. International Journal of Food Science and Technology. 53 (2018): 904-912. (SCI, IF = 2.382)
[16] Lujuan Xing, Qingfeng Ge, Donglei Jiang, Xiaoge Gao, Rui Liu, Songming Cao, Xinbo Zhuang, Guanghong Zhou, & Wangang Zhang*. Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosensors and Bioelectronics, (2018): 105. (SCI, IF = 8.173)
[17] Chaoyang Zhang, Rui Liu, Anran Wang, Dacheng Kang, Guanghong Zhou, and Wangang Zhang*. Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef. Meat Science,141, (2018): 44-49. (SCI, IF = 2.821)
[18] Li, Yu-pin, Rui Liu, Wangang Zhang*, Qingquan Fu, Nian Liu, and Guanghong Zhou. Effect of nitric oxide on μ-calpain activation, protein proteolysis, and protein oxidation of pork during post-mortem aging. Journal of Agricultural and Food Chemistry, 62, 25 (2014): 5972-5977. (SCI, IF = 3.412)
[19] Qingquan Fu, Rui Liu, Wan-gang Zhang*, Yu-pin Li, Juan Wang, and Guang-hong Zhou. Effects of different packaging systems on beef tenderness through protein modifications. Food and Bioprocess Technology, 8, 3 (2015): 580-588. (SCI, IF = 2.998)
[20] Xinbo Zhuang, Wangang Zhang, Rui Liu, Yafu Liu, Lujuan Xing, Minyi Han, Zhuang-li Kang, Xing-lian Xu, and Guang-hong Zhou*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Research International, 100 (2017): 586-594.(SCI, IF = 3.520)
[21] Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu*, and Guanghong Zhou. Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Science, 129 (2017): 176-184. (SCI, IF = 2.821)
[22] Qing‐quan Fu, Qing‐feng Ge, Rui Liu, Hai‐ou Wang, Guang‐hong Zhou, and Wan‐gang Zhang*. Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles. Journal of the Science of Food and Agriculture, 97 (2017): 4508-4514. (SCI, IF = 2.379)
[23] Nian Liu, Rui Liu, Yaya Hu, Guanghong Zhou, and Wangang Zhang*. Influence of rapid chilling on biochemical parameters governing the water‐holding capacity of pork longissimus dorsi. International Journal of Food Science & Technology, 50, 6 (2015): 1345-1351. (SCI, IF = 2.382)
[24] Tong Xing, Peng Wang, Liang Zhao, Rui Liu, Xue Zhao, Xinglian Xu*, and Guanghong Zhou. A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens. Poultry Science, 95, 10 (2016): 2391-2396. (SCI, IF = 2.216)
[25] Juan Wang, Xiang‐lin Yan, Rui Liu, Qing‐quan Fu, Guang‐hong Zhou, and Wan‐gang Zhang. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork. Animal Science Journal, 87, 1 (2016): 109-116. (SCI, IF = 1.402)
会议论文：
1.Rui Liu, Zhang W. G, Zhou G. H. Nitric oxide synthase and protein nitrosylation in pork during postmortem aging, 61th International Congress of Meat Science and Technology, 2015, August 23rd-28th.
2.Rui Liu, Xianglin Yan,Steven Lonergan, Elisabeth Huff-Lonergan, Guanghong Zhou, and Wangang Zhang* Effect of nitric oxide on susceptibility of myofibrillar proteins to calpain-1 proteolysis, 64th International Congress of Meat Science and Technology, 2018, August 12th-17th.