刘泽龙

 刘泽龙

出生年月:1983年6月

最高学历学位:博士

职称: 教授

导师类型: 硕士生导师

电子邮箱:liuzelongfs@163.com/20200301@btbu.edu.cn

个人简历

教育经历:

2002.09–2006.07河南工业大学粮油食品学院,学士

2006.09–2008.07江南大学食品学院,硕士

2008.09–2012.03江南大学食品学院,博士

2008.09–2010.09肯塔基大学动物与食品科学系,联合培养

工作经历:

2012.08-2020.03中粮营养健康研究院有限公司,产品开发经理、高级经理/工程师、高级工程师、正高级工程师(北京市直通车)

2020.03至今,北京工商大学沙巴官网开户,教授

主讲课程

主要研究领域

食品蛋白质功能与谷物资源利用。

学术兼职

中国粮油学会食品分会理事、北京食品学会理事

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目

1. 主持国自然青年项目(31801584):基于蛋白胶体颗粒和非氢化低饱和植物油的气-液-液体系构建与骨架成因机制研究

2. 主持国家重点研发计划项目子课题 (2018YFD0401002-02) :基于全籽粒直接粉碎法的全麦粉生产关键技术装备研究

3. 主持国家粮食局标准制修订项目 (国粮办发[2017]177号文) 《食品工业用玉米蛋白》(制定)

4. 主持中央企业技术开发项目 (2019-B2-T021):花生及其制品***消减技术开发

5. 主持中央企业应用基础研究项目 (2015-C2-F008):玉米蛋白新型制备关键技术及产品应用特性研究

发表的代表性论文

1. Cao, Zhenyu1; Liu, Zelong1,*; Zhang, Huijuan; Wang, Jing*; Ren, Shuncheng. Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action. Food Hydrocoll. 2020, 99, 105350. (IF2018: 5.839)

2. Ren, Shuncheng*; Li, Keke and Liu, Zelong. Research on the influences of five food-borne polyphenols on in vitro slow starch digestion and the mechanism of action. J. Agric. Food Chem. 2019, 67(31), 8617-8625. (IF2018: 3.571)

3. Liu, Zelong*; Cao,Xue; Ren,Shuncheng; Wang,Jing and Zhang,Huijuan. Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film. Ind. Crop. Prod. 2019, 130, 57-62. (IF2018: 4.191)

4. Liu, Zelong*; Pan, J., A practical method for extending the biuret assay to protein determination of corn-based products. Food Chem. 2017, 224, 289-293. (IF2017: 4.946)

5. Liu, Zelong; True, Alma D. and Xiong, Youling L.* Curtailing Oxidation-Induced Loss of Myosin Gelling Potential By Pyrophosphate Through Shielding The S1 Subfragment. J. Food Sci. 2015, 80, C1468–C1475. (Cover/Feature article, IF2015: 1.649)

6. Liu, Zelong; Xiong, Youling L.* Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation. Food Chem. 2013, 141, 662-668. (IF2013: 3.259)

7. Liu, Zelong; Xiong, Youling L.*; Chen, J. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. J. Agric. Food Chem. 2011, 59, 13026–13034. (IF2011: 2.823)

8. Liu, Zelong; Xiong, Youling L.*; Chen, J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. J. Agric. Food Chem. 2010, 58, 10697–10704. (IF2010: 2.816)

9. Liu, Zelong; Xiong, Youling L.*; Chen, J. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. J. Agric. Food Chem. 2009, 57, 10999–11007. (IF2009: 2.496)

10. Zhang, Lianfu*; Liu, Zelong, Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes, Ultrason Sonochem. 2008, 15, 731–737. (IF2008: 2.796)

获得的授权专利

1. 玉米原浆中分离蛋白的方法(发明),ZL201410122849.6

2. 一种玉米淀粉工艺水蛋白回收工艺(发明),ZL201310614499.0

3. 蛋白检测方法及蛋白检测试剂盒(发明),ZL201510095253.6

4. 卧螺离心机(新型),ZL201620587657.7/8

5. Protein product and preperation method thereof. WO2017/128556 A1 (National phase)

获奖:

1. 淀粉湿磨工艺玉米浆蛋白增值利用关键技术及装备开发,中国粮油学会科学技术三等奖排名第一

2. 食品级玉米蛋白新型制备关键技术,京津冀 “优秀科技成果大赛”金奖