刘连亮
宁波大学食品与药学学院，副教授
2012年毕业于浙江大学食品科学专业， University of Louisville和University of Kansas Medical Center 博士后。
研究方向：食品生物技术；食品安全。







主持科研项目:
1.国家自然科学基金，裸燕麦酚类化合物与β-葡聚糖介导肠道菌群互作及氧化应激调控研究
2.浙江省自然科学基金，燕麦酚类化合物抑制食源性AGEs生成及调控DC细胞炎性反应研究
3宁波市科技项目“燕麦活性成分高效制备耦合技术及其AGEs抑制研究”、“燕麦酚类化合物抑制麦拉德反应AGEs生成机理研究”

代表性研究成果: (1) Lianliang Liu#, Rong Jin#, Jiaqing Hao#, Jun Zeng, Di Yin, Yanmei Yi, Mingming Zhu, Anita Mandal, Yuan Hua, Chin K. Ng, Nejat K. Egilmez, Edward R. Sauter, Bing Li*. Consumption of the fish oil high-fat diet uncouples obesity and mammary tumor growth through induction of reactive oxygen species in pro-tumor macrophages. Cancer Research, 2020, 80(12): 2564-2574. (IF 9.7, SCI 一区).
(2) Yang Zhihao#, Qin Chuan, Weng Peifang, Zhang Xin, Xia Qiang, Wu Zufang, Liu Lianliang*, Xiao Jianbo*. In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC). International Journal of Food Science & Technology. 2020, 55(6): 2531-2540.
(3) Yang Zhihao#, Pan Ying, Chen Jiong, Zhang Hao, Wei Hua, Wu Zufang, Liu Lianliang*. Anti-inflammatory, anti-oxidative stress effect of Phascolosoma esculenta oligosaccharides on Escherichia coli-induced sepsis mice. Food Science and Biotechnology. 2019, 28(6): 1871-1879.
(4) Liu Lingyi^#, Jin Zhou, Wang Min, Shen Wangyang, Zhu Zhenzhou, Wang Zhan, Liu Lianliang^*. W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil. European Journal of Lipid Science and Technology. 2018, 120(5): 8.
(5) Wei ZH , Chen N; Li YJ, Fan QL,Yu TF, Wang KX, Dong BT, Fan EY, Yuan PL, Hu GW, Qiao F, Ge L, Deng YY, Lv YN, Hu BF , Liu Lianliang^*. Glucose fed-batch integrated dissolved oxygen control strategy enhanced polysaccharide, total triterpenoids and inotodiol production in fermentation of a newly isolated Inonotus obliquus strain. Process Biochemistry 2018, 66: 1-6.