刘夫国，博士，副教授，博士生导师。入选“香江****计划”、陕西省青年科技新星、陕西省高校科协青年人才托举计划等。兼任 Journal of Food Quality 学术编辑，中国营养学会、粮油学会、化学会及美国化学会会员。国家自然科学基金函评专家， ACS Nano, Trends in Food Science & Technology ， Food Hydrocolloids 等30个期刊审稿人。
一、学习工作经历
2017.07-至今，西北农林科技大学，食品科学与工程学院，副教授
2020.01-至今，香港中文大学，理学院化学系，博士后（香江****）
2015.12-2016.12，美国麻省大学，食品科学系，联合培养博士
2013.08-2017.06，中国农业大学，食品科学与营养工程学院，博士
二、研究领域或方向
食品化学与营养，包括：①食品胶体与界面化学；②食品功能因子稳态化技术；③蛋白质、多糖、多酚等分子间相互作用与构效关系。
三、开设课程
承担本科生“食品科技英文写作” 、“食品化学”、“天然产物提取工艺学”及研究生“高级食品化学”等课程。
四、研究成果与承担的科研项目
目前共发表研究论文90余篇，以第一作者或通讯作者在 Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety 、 Food Hydrocolloids、Journal of Agricultural and Food Chemistry 等食品学科权威期刊发表SCI、EI论文40余篇，其中影响因子>10论文5篇，中科院一区（升级版）论文27篇，ESI高被引论文4篇， Journal of Agricultural and Food Chemistry 封面论文2篇。获授权发明专利4件。主持科研项目10余项。ORCID iD: https://orcid.org/0000-0002-1645-0976
1. 代表性论文
(1). Li, S., Sun, J., Yan, J., Zhang, S., Shi, C., McClements, D. J., Liu, X., &Liu, F.* (2021). Development of antibacterial nanoemulsions incorporating thyme oil: layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. Food Chemistry , 339, 128016.(IF 6.306)
(2). Yan, X., Ma, C., Cui, F., McClements, D. J., Liu, X., &Liu, F.* (2020). Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology ,103, 293–303. (IF 11.077).
(3). Li, X., Li, S., Liang, X., McClements, D. J., Liu, X.*, &Liu, F.* (2020). Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends in Food Science & Technology , 103, 78-93. (IF 11.077).
(4). Li, M., McClements, D.J., Liu X., Liu, F.* (2020). Design principles of oil-in-water emulsions with functionalized interfaces: mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety , 19(6), 3159-3190. (IF 9.912).
(5). Zhang, L., McClements, D. J., Wei, Z., Wang, G., Liu, X., Liu, F.* (2020). Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition , 60(12), 2083–2097.(IF 7.862).
(6). Liang, X., Ma, C., Yan, X., Zeng, H., McClements, D., Liu, X., Liu F*. (2020). Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium. Food Hydrocolloids , 102, 105569. (IF 7.053).
(7). Liang, X., Ma, C., Yan, X., Liu, X., &Liu, F*. (2019). Advances in research on bioactivity, stability, metabolism and delivery systems of lycopene. Trends in Food Science & Technology , 93, 185–196. (IF 11.077).
(8). Zhao, T., Yan, X., Sun, L., Yang, T., Hu, X., He, Z., Liu, F*., & Liu, X*. (2019). Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science & Technology , 91, 354-361. (IF 11.077).
(9). Yan, X., Zhang, X., McClements, D., Zou, L., Liu, X., Liu, F*. (2019). Co-encapsulation of EGCG and curcumin by two proteins-based nanoparticles: Role of EGCG. Journal of Agricultural and Food Chemistry , 67, 48, 13221-13227. (IF 4.192, Front cover)
(10). Liu, F.^#, Liu, H^#., Liu, R., Xiao, C., Duan, X., McClements, D. J., & Liu, X. (2019). Delivery of sesamol using polyethylene-glycol-functionalized selenium nanoparticles in human liver cells in culture. Journal of Agricultural and Food Chemistry , 67, 10, 2991-2998. (IF 4.192, Cover)
(11). Liu, F., Zhang, S., Li, J., McClements, D. J., & Liu, X. (2018). Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends in Food Science & Technology , 79, 67-77. (IF 8.519).
(12). Liu, F., Ma, D., Luo, X., Zhang, Z., He, L., Gao, Y., McClements, D. J. (2018). Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids , 79, 450-461. (IF 5.839).
(13). Liu, F., Li, R., Mao, L., & Gao, Y. (2018). Ethanol-induced composite hydrogel based on propylene glycol alginates and zein: formation, characterization and application. Food Chemistry , 255, 390-398. (IF 5.399).
(14). Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety , 16(1), 76–95. (IF 7.028)
(15). Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids , 63, 625–634. (IF 5.089).
(16). 刘夫国, 马翠翠, 王迪, 高彦祥. 蛋白质与多酚相互作用研究进展[J]. 食品与发酵工业 , 2016, 42 (2), 282-288.
(17). 刘夫国, 王迪, 杨伟, 袁芳, 高彦祥. 乳铁蛋白-多酚对 β-胡萝卜素乳液稳定性的影响[J]. 农业机械学报 , 2015 (46): 212-217.
(18). 刘夫国, 杨伟, 魏子淏, 等. 营养素传递系统研究进展[J]. 中国食品添加剂 , 2014 (6): 156-162.
(19). 刘夫国, 金邦荃, 牛丽影, 等. 鲜食玉米脂氧合酶的酶学性质[J]. 食品科学 , 2013, 34(3): 198-201.
(20). 刘夫国, 牛丽影, 李大婧, 等. 鲜食玉米加工利用研究进展[J]. 食品科学 , 2012, 33(23): 375-379.
2. 已授权发明专利
(1). 多酚-蛋白质/多肽-碳水化合物共价复合物的制备方法和应用. 2018, 中国, ZL1.2
(2). 一种以己醛含量判别甜玉米烫漂终点的方法. 2015, 中国, ZL9.8
(3). 一种具有着色、加香功能的饮料乳剂及其制备方法. 2018, 中国, ZL2.2
(4). 一种香橼汁饮料的生产工艺及其产品. 2015, 中国, ZL6.6
3. 主要科研项目
(1). 国家自然科学基金青年项目（No.**）
(2). 中国博士后科学基金面上项目特别资助（No. 2019T120950）
(3). 中国博士后科学基金面上项目一等资助（No.2018M641027）
(4). 陕西省博士后科研项目特等资助（No.2018BSHTDZZ21）
(5). 陕西省自然科学基金青年项目（No. 2018JQ3043）
五、本科生培养
近三年指导本科生发表SCI论文8篇，获批国家级及省部级大学生创新创业项目3项，培养的本科生获校级优秀毕业论文2篇，创新创业竞赛一等奖、二等奖等国家级奖励6项。80%毕业生前往ETH Zürich、浙江大学等知名高校继续深造。热烈欢迎对食品营养与健康、食品胶体与界面领域感兴趣的广大学子加入实验室，共同探索食品科学的奥秘。
六、联系方式
联系电话：**
Email：fuguo@nwafu.edu.cn
邮编：712100
通讯地址：陕西杨凌西农路22号 西北农林科技大学食品学院


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