食品科学与工程学院

（一）论文：

1. Wei Tang, Rui Wang, Minghui Li, Qingchun Zhang, Jianfei He, Dan Liu, Yuqi Feng, Weilin Liu*, Jianhua Liu*. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion, Food Chemistry, 2024, 444: 138669.

2. Qingchun Zhang, Rui Wang, Jianfei He, Wei Tang*, Jianhua Liu*. Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities, Food Hydrocolloids, 2024, 148: 109465.

3. Wei Tang, Qingchun Zhang, Christos Ritzoulis, Noman Walayat, Yuting Ding, Jianhua Liu*. Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions, Comprehensive Reviews in Food Science and Food Safety, 2023, 22: 1986-2016.

4. Gaopeng Zhang, Chuanyan Zhu, NomanWalayat,Asad Nawaz, Yuting Ding, JianhuaLiu*. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein, Critical Reviews in Food Science and Nutrition, 2023, 63 (22): 5478-5889.

5. Jing Tian, Noman Walayat, Yuting Ding, Jianhua Liu*. The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations. Comprehensive Reviews in Food Science and Food Safety, 2022, 21 (1): 321-339.

6. Noman Walayat, Wei Tang*, Xinping Wang, Minghua Yi, Li Guo, Yuting Ding, Jianhua Liu*. Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage, Food Hydrocolloids, 2022, 131: 107761.

7. Qiwei Du, Xuehua Ji, Fei Lyu, Jianhua Liu*, Yuting Ding*. Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions. Food Hydrocolloids, 2021, 114: 106583.

8. Qiwei Du, Jinjing Tang, Mingjiang Xu, Fei Lyu, Jianyou Zhang, Yue Qiu, Jianhua Liu*, Yuting Ding*. Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent, Food Chemistry, 2021, 339: 128094.

9. Jianhua Liu, Chunhua Fang, Xia Xu, Qi Su, Peicheng Zhao, Yuting Ding*, Physico-chemical and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation, Food Chemistry, 2019, 291: 223-230.

10. Jianhua Liu#, Weilin Liu#, Louise J. Salt, Mike J. Ridout, Yuting Ding, Peter J. Wilde*, Fish oil emulsions stabilized with caseinate glycated by dextran: physicochemical stability and gastrointestinal fate, Journal of Agricultural and Food Chemistry, 2019, 67 (1): 452-462.

11. Jianhua Liu, Chunhua Fang, Yahong Luo, Yuting Ding, Shulai Liu*, Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus), Food Hydrocolloids, 2019, 89: 668-673.

12. Jianhua Liu, Chunhua Fang, Xia Xu, Qi Su, Peicheng Zhao, Yuting Ding*, Structural changes of silver carp myosin glycated with konjac oligo-glucomannan: Effects of deacetylation, Food Hydrocolloids, 2019, 91: 275-282.

（二）论著：

1. Yuan Li, Weilin Liu, Pete Wilde, Jianhua Liu, Food Protein-based Colloids: Structure, Digestion, and Nutrients Delivery. Lausanne: Frontiers Media SA, 2022, 1-163. ISBN 978-2-88976-785-4. doi: 10.3389/978-2-88976-785-4.（主编）

2. Sidonia Martinez, Javier Carballo. Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage. Foods, 2022, 1-313.（参编）

（三）获奖及荣誉:

1.  刘建华(1/1)，浙江工业大学优秀硕士研究生论文指导教师，2019.09

2. 刘建华(11/13)，海洋精准捕捞与海上移动干制加工新技术及应用，中国商业联合会科学技术奖，科技进步，特等奖，2018.12.01

3.  刘建华(10/12)，海上一线船载保鲜加工与清洁生产新技术集成应用，中国商业联合会科学技术奖，科技进步，特等奖，2016.12.01

4.  刘建华(7/7)，海鲜香精的保真性创制与质量安全控制技术应用示范，中国商业联合会科学技术奖，科技进步，省部二等奖，2015.12.01

（四）授权发明专利:

1. 刘建华，李明慧，唐炜，丁玉庭，一种复合改性牛奶酪蛋白-多酚复合物的制备方法及应用，2023.7.21，中国，ZL2022105366540

2. 刘建华，朱春燕，张高鹏，唐炜，丁玉庭，一种防止冷冻蛋清液聚集变性及提高功能特性的方法，2023.8.15，中国，ZL 202210680996X

3. Yuting Ding, Jianhua Liu, et al. (7/7), Method and device for ship-borne freezing of marine products after treated by highly activated water and nondestructive sensing of ice crystals, 2020.05, United States Patent, US10645940B1

4. Yuting Ding, Jianhua Liu, et al. (4/11), Continuous on-board processing of seafood after fishing on the sea, 2019.03, United States Patent, 10231465

5. Yuting Ding, Jianhua Liu, et al. (4/11), Continuous drying for Antarctic krill and processing of shelled Antarctic krill on board, 2018.04, United States Patent, 9936711

（五）大会报告:

1. 口头报告：HPM诱导CS-EGCG共价复合物形成及其稳定鱼油纳米乳液机制. 中国生物工程学会, 中国石河子, 2023.08.

2. 口头报告：Fabrication of high pressure microfluidization induced caseinate EGCG complexes: characteristics and effect on the stability of fish oil nanoemulsions. Foods Webinar | Application for Food-Related Delivery Systems, 2022.11.

3. 口头报告：鱼油纳米乳液理化稳定性及体外消化特性研究. 浙江省食品学会青年委员会, 中国舟山, 2020.07.

4. 口头报告：Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus). 14届世界亲水胶体会议,中国南昌, 2018.05.

5. 口头报告：脱乙酰对鲢鱼肌球蛋白-魔芋葡甘露低聚糖复合物的理化、结构及其功能特性影响研究.第五届全国大宗淡水鱼加工技术与产业发展研讨会,中国南昌, 2018.10.

6. 口头报告：鱼肉肌球蛋白糖基化修饰物的理化、结构及其功能特性研究. 中国水产学会水产品加工与综合利用分会学术年会, 中国杭州, 2017.11.