劉振宇，博士，助理研究員。主要從事淀粉改性與營養(yǎng)調控、糧食精深加工、傳統(tǒng)釀造、淀粉基材料及應用等方面研究。
擔任《Food Hydrocolloids》、《Food Chemistry》和《Journal of Cereal Science》等期刊審稿人。
通訊地址：四川大學望江校區(qū)紡工樓A520
聯(lián)系方式：zhenyuliu@scu.edu.cn
教育/工作經歷：
2023.07至今，四川大學 輕工科學與工程學院，助理研究員
2018.09–2023.06，中國農業(yè)大學 食品科學專業(yè)，博士（碩博連讀）
2021.12–2022.12，哥本哈根大學 Food Analytical Biotechnology, 聯(lián)合培養(yǎng)博士
2014.09–2018.06，四川大學 食品科學專業(yè)，學士
科研項目：
1、國家自然科學基金面上項目，基于A型淀粉的高靜壓糊化淀粉結構衍變規(guī)律及機制研究（項目編號：32072136）, 2021.01至今（參研）.
2、國家自然科學基金面上項目，基于分子尺度的高靜壓致淀粉糊化機理研究（項目編號：31671886）, 2017.01–2020.12（參研）.
代表性論文：
[1] Zhenyu Liu, Yuyue Zhong, Bekzod Khakimov et al, Qun Shen* and S?ren Balling Engelsen*. Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch. Food Hydrocolloids，2023，138: 108480. (IF＝11.504)
[2] Zhenyu Liu, Yongxia Fu, Fan Zhang et al, Qun Shen*. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocolloids, 2022, 125: 107371. (IF＝11.504)
[3] Zhenyu Liu, Chao Wang, Xiaojun Liao, Qun Shen*. Measurement and comparison of multi-scale structure in heat and pressure-treated corn starch granule under the same degree of gelatinization. Food Hydrocolloids, 2020, 108: 106081. ( IF＝11.504)
[4] Xueer Zhang1, Zhenyu Liu1, Ling Wang et al. Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism. International Journal of Biological Macromolecules, 2023, 247: 125629.
[5] Zhenyu Liu, Zhanzhan Wang, Yongxia Fu et al, Qun Shen*. The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet. Journal of cereal science，2023，110: 103644.
[6] Zhenyu Liu, Yongxia Fu, Jing Zhang, Qun Shen*. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chemistry, 2021, 98(6): 1203-1214.
[7] Yongxia Fu, Zhenyu Liu, Han Wang et al, Qun Shen*. Comparison of the generation of α-glucosidase inhibitory peptides derived from prolamins of raw and cooked foxtail millet: In vitro activity, de novo sequencing, and in silico docking. Food Chemistry, 2023，411: 135378.
[8] Qingyu Zhao, Zhenyu Liu, Yiqing Zhu et al, Qun Shen*. Cooked Adzuki Bean Reduces High-Fat Diet-Induced Body Weight Gain, Ameliorates Inflammation, and Modulates Intestinal Homeostasis in Mice. Frontiers in Nutrition, 2022, 9: 918696.
[9] Xinyu Zhang, Chao Wang, Zhenyu Liu et al, Qun Shen*. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocolloids, 2022, 134(3): 108012.
[10] Fan Zhang, Yongxia Fu, Zhenyu Liu et al, Qun Shen*. Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. International Journal of Biological Macromolecules, 2021, 186(3): 194-205.
獲獎與榮譽：
2022中國食品工業(yè)協(xié)會科學技術獎三等獎，新型粉條加工關鍵技術及產業(yè)化應用.
學術會議及報告：
1、11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022)， 丹麥，哥本哈根，2022，Oral presentation.
2、2021年谷物科學與技術國際研討會，中國，北京，2021，大會報告.
3、20th International Food Technology Conference，美國，芝加哥，2020，Online oral presentation.
歡迎具有食品、糧食加工、微生物發(fā)酵學習研究背景的學生加入研究團隊！
