bob体体与官网链接

 
刘博群
发布人:  发布时间:2021-04-06   浏览次数:


 

刘博群,19879月出生,男,副教授,博士学位,硕士研究生导师,研究方向为营养与功能食品,主要研究方向为:快速补充氨基酸小肽结构与活性的关系,蛋白精深加工及产业化应用、功能因子高值化开发与作用机制、食源性生物活性肽功能活性和吸收代谢、生物活性肽对细胞物理特性的影响。目前以第一作者或者通信作者身份发表SCI/EI论文20余篇,其中封面论文1篇,亮点论文1篇。申请发明专利20项,其中授权4项。本课题组注重与生产相结合,与多家企业开展合作,共同开发研制相关产品。指导学生获得获第四届全国大学生生命科学创新创业大赛指导教师二等奖(创新类)2项。此外,受邀担任Journal of Agricultural and Food Chemistry,Food Hydrocolloids,Journal of Food ScienceSCI期刊审稿人。

研究生招生专业:欢迎食品、化学、生物学、生物信息学等相关专业同学咨询报考。

联系方式:Boqunliu##hotmail.com boqunliu##jlu.edu.cn ##替换成@

通信地址:吉林省长春市西安大路5333号吉林大学和平校区食品楼301

1.教育经历(时间由近及远)

?

2013.09 - 2018.06,

荷兰格罗宁根大学,生物物理,博士

2010.09 - 2013.06,

吉林大学,食品科学,硕士

2006.09 - 2010.06,

吉林大学,食品科学与工程(功能食品),学士

 

2.工作经历(时间由近及远)

? 2020.9至今 吉林大学,bob体体与官网链接,食品科学与工程系,副教授;

? 2018.07-2020.8吉林大学,bob体体与官网链接,食品科学与工程系,讲师

3.主持科研项目(课题)情况

1. 国家自然科学基金(青年基金),基于PepT1载体转运的小肽结构与氨基酸补充速率关系及机理研究,32101942 2022.01-bob体体与官网链接.12

2. 吉林省科学技术厅,国际合作项目,20200801030GH,高底物浓度条件下酶解蛋清蛋白工艺研究 2020.01-2022.12

3. 吉林大学基础前沿计划,大分子拥挤效应对碱性蛋白酶构象变化影响机理研究 2020.01-2021.12

4. “十三五”国家重点研发计划项目(校内子项),蛋品营养与功能成分的生物递送控制与活性保护关键技术研究 ,2018YFD0400301-2,2020.01-2020.12,

5. 吉林大学青年启动资金 2018-2020

4.代表性学术论文(10)

  1. Pan, Feng Guang, Xian Mao Chen, Yong Pang, En Qi Yang, Su Yin Wang, Yan Fei Wang, and B. Q. Liu. "Characterization of volatile compounds in evening primrose oil after γ‐irradiate." Flavour and Fragrance Journal. (Just accept)

  2. Pan, Fengguang,, Yang EQ, Xu JY, Lu YF, Yang CX, Zhang YD, Li S, Boqun Liu*. 2022. Review of Preparation Methods, Mechanisms and Applications for Antioxidant Peptides in Oil. Grasas Aceites 73 (4), e478. (Just accept)

  3. Pan, Fengguang,, Wang MQ, Xu JY, Yang CX, Li S, Lu YF, Zhang YD, Liu BQ. 2022. Removal of DBP in evening primrose oil by activated clay modified by chitosan and CTAB. Grasas Aceites 73 (3), e474. (Just accept)

  4. Pan, Fengguang, Yuanyuan Li, Xiangdan Luo, Xiaoqing Wang, Chunshuang Wang, Baoli Wen, Xinrui Guan, Yufei Xu, and Boqun Liu*. "Effect of the chemical refining process on composition and oxidative stability of evening primrose oil." Journal of Food Processing and Preservation 44, no. 10 (2020): e14800.

  5. Chang, Kefei, Jingbo Liu, Wei Jiang, Ruixue Zhang, Ting Zhang, and Boqun Liu*. "Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior." Food Research International 136 (2020): 109311.

  6. Liu, Xuanting, Jingbo Liu, Wenqi Zhang, Robin Pearce, Meiru Chen, Ting Zhang, and Boqun Liu*. "Effect of the degree of glycation on the stability and aggregation of bovine serum albumin." Food Hydrocolloids 106 (2020): 105892.

  7. Liu, Xuanting, Wenqi Zhang, Jingbo Liu, Robin Pearce, Yang Zhang, Kangxin Zhang, Qingyang Ruan, Yiding Yu, and Boqun Liu*. "Mg2+ inhibits heat-induced aggregation of BSA: The mechanism and its binding site." Food Hydrocolloids 101 (2020): 105450.

  8. Du, Zhiyang, Jingbo Liu, Hui Zhang, Yuelin Chen, Xinling Wu, Yanqun Zhang, Xinyu Li, Ting Zhang, Hang Xiao, and Boqun Liu*. "l-Arginine/l-lysine functionalized chitosan–casein core–shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds." Food & function 11, no. 5 (2020): 4638-4647.

  9. Liu, Xuanting, Jingbo Liu, Wenqi Zhang, Shuo Han, Ting Zhang, and Boqun Liu*. "Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein." LWT 111 (2019): 846-852.

  10. Du, Zhiyang, Jingbo Liu, Jinxing Zhai, Haitao Huang, Shibiao Wei, Ting Zhang, Long Ding, and Boqun Liu*. "Fabrication of N-acetyl-l-cysteine and l-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds." Food Hydrocolloids (2019).

 

 
 
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