博彩导航

刘连亮，博彩网站排名-博彩导航 副教授、硕士生导师。

主要研究方向：食品生物技术与食品安全（发酵食品生物技术；多酚调控美拉德反应及肠道免疫）。

邮箱：[email protected]. [email protected]

2012年毕业于浙江大学食品科学专业，获工学博士学位。2017-2019年于University of Kansas Medical Center和 University of Louisville从事博士后研究。

宁波市青年科创领军人才，宁波市领军和拔尖人才，先后主持国家自然科学基金项目《燕麦多酚抑制美拉德反应AGEs介导的肠道免疫级联反应机制研究》、国家自然科学基金项目《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》、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》，浙江省自然科学基金《可口革囊星虫寡糖对AGEs 诱导内皮细胞损伤的调控构效关系及机制》，宁波市公益计划项目《燕麦活性成分高效制备耦合技术及其AGEs抑制研究》等十余项。

近几年以第一或通讯发表《Cancer research》、《Critical reviews in food science and nutrition》、《Food Hydrocolloids》、《Food Chemistry》《Journal of Agricultural and Food Chemistry》 等SCI论文四十余篇，ESI高被引论文8篇，热点论文1篇。担任《Food Bioscience》编委(IF 5.2)，《Journal of Future Foods》编委，《efood》编委，《Food Science and Human Wellness》（IF 7.0）青年编委，《食品科学技术学报》青年编委，《食品工业科技》青年编委，《食品研究与开发》青年编委。担任《Food Bioscience》、《International Journal of Food Science & Technology》、《Food Quality and Safety》等期刊客座编辑。主讲《食品安全学》、《微生物与免疫学》、《工程伦理》等课程。主讲《食品安全学》入选浙江省一流课程，宁波市高校慕课联盟课程，宁波大学线上一流课程和思政课程等。

承担主要课题：

1．国家自然科学基金项目《燕麦多酚抑制美拉德反应AGEs介导的肠道免疫级联反应机制研究》2025-2028主持，在研

2．国家自然科学基金项目《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》2017-2019主持，结题

3．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》2021-2023主持，结题

4．浙江省自然科学基金《可口革囊星虫寡糖对AGEs 诱导内皮细胞损伤的调控构效关系及机制》2015-2017主持，结题

5．宁波市公益计划项目《燕麦活性成分高效制备耦合技术及其AGEs抑制研究》2019-2021主持，结题

6．宁波市自然基金项目《燕麦酚类化合物抑制美拉德反应AGEs生成机理研究》2019-2020主持，结题

7．食品科学与资源挖掘全国重点实验室开放基金《海藻酸钠-乳铁蛋白控释体系构建及益生机理研究》2024-2025主持，在研

8．浙江省产学合作协同育人项目《基于慕课的《食品安全学》混合式教学模式研究》2023-2024主持，在研

近几年第一或通讯作者

1. Hongyan Liu, Xue Guo, Kexin Jiang, Boshan Shi, Lingyi Liu*, Ruyan Hou, Guijie Chen, Mohamed A. Farag, Ning Yan*,Lianliang Liu*. Dietary polyphenols regulate appetite mechanism via gut-brain axis and gut homeostasis. Food Chemistry, 446(2024), 138739.  (SCI一区，IF8.8)

2. Xiaoqi Liu, Shengpeng Su, Jiaying Yao, Xinyu Zhang, Zufang Wu, Lingling Jia, Lingyi Liu*, Ruyan Hou, Mohamed A. Farag, Lianliang Liu*. Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation. Food Bioscience, 59(2024),103831.(SCI一区，IF5.2)

3. Lili Xu, Hui Liu, Lezhen Dong, Yahui Liu, Lingyi Liu, Hui Cao, Wei Wang, Lianliang Liu*. Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing. Food Bioscience, 2023, 103404. (SCI一区，IF5.2)

4. Qin Chen, Yahui Liu, Ying Li, Lezhen Dong, Yang Liu, Lingyi Liu*, Mohamed A Farag, Lianliang Liu*. Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems. Food Research International, 175(2024), 113726. (SCI一区，IF8.1)

5. Boshan Shi, Xue Guo, Hongyan Liu, Kexin Jiang, Lingyi Liu*, Ning Yan*, Mohamed A. Farag, Lianliang Liu*. Dissecting Maillard reaction production in fried foods: formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation. Food Chemistry, 438(2024), 137994. (SCI一区，IF8.8).

6. Yueqin Li, Yunzhen Zhang, Yahui Liu, Lezhen Dong, Ying Li, Yang Liu, Lingyi Liu, Lianliang Liu*. Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran. Food chemistry. 437(2024), 137834. (SCI一区，IF8.8).

7. Lezhen Dong, Yunzhen Zhang, Ying Li, Yahui Liu, Qin Chen, Lingyi Liu, Mohamed Farag, Lianliang Liu*. The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism of AGEs as revealed using spectroscopy, chromatography and molecular docking. Food &Function, 14(2023), 10221-10231, Doi: 10.1039/ D3FO02474A. (SCI一区，IF6.1)

8. Ying Li, Lezhen Dong, Yahui Liu, Qin Chen, Zufang Wu, Lingyi Liu, Mohamed A. Farag, Lianliang Liu*. Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties. Food Chemistry, 435(2024), 137572. (SCI一区，IF8.8)

9. Qin Chen, Shiyun Lai, Lezhen Dong, Yahui Liu, Daodong Pan, Zhen Wu, Zufang Wu, Ying Zhou, Yiping Ren, Jingshun Zhang*, Lingyi Liu, Lianliang Liu*. Characterization and determination of casein glycomacropeptide in dairy products by UHPLC-MS/MS based on its characteristic peptide. Food Chemistry, 430(2024): 137049. (SCI一区，IF8.8)

10. Yahui Liu, Ning Yan, Qin Chen, Lezhen Dong, Ying Li, Peifang Weng, Zufang Wu, Daodong pan, Lingyi Liu*, Mohamed A. Farag, Lei wang, Lianliang Liu*. Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. Critical Reviews in Food Science and Nutrition, 2023, Doi:10.1080/10408398.2023.2239350. (SCI一区，IF10.2)

11. Huanqi Wu, Shangyuan Sang, Peifang Weng, Zufang Wu, Daodong Pan, Junsi Yang, Lingyi Liu*, Mohamed A. Farag, Jianbo Xiao*, Lianliang Liu*. Structural, rheological and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition, Comprehensive Reviews in Food Science and Safety, 2023, 22:4217–424. Doi: 10.1111/1541-4337.13217. (SCI一区，IF14.8)

12. Jiali Li, Zufang Wu, Lingyi Liu, Junsi Yang, Lei Wang, Zhaofeng Li*, Lianliang Liu*. The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application. Critical Reviews in Food Science and Nutrition, 2023, Doi: 10.1080/10408398.2023.2230287. (SCI一区，IF10.2)

13. Yahui Liu, Lezhen Dong, Ying Li, Qin Chen, Lei Wang, Mohamed A. Farag, Lingyi Liu*, Shengnan Zhan, Zufang Wu, Lianliang Liu*. Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics. Food Hydrocolloids,143(2023): 108901.  (SCI一区，IF10.7)

14. Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zufang Wu, Daodong Pan, Ning Yan, Lianliang Liu*. Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes. Critical Reviews in Food Science and Nutrition, 2023, Doi: 10.1080/10408398.2023.2213768. (SCI一区，IF10.2)

15. Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zhaohui Qiao, Shangyuan Sang, Jingshun Zhang, Shengnan Zhan, Zufang Wu, Lianliang Liu*. Research advances of advanced glycation end products in milk and dairy products: formation, determination, control strategy and immunometabolism via gut microbiota. Food Chemistry, 417(2023):135861. (SCI一区，IF8.8)

16. Qin Chen, Lezhen Dong, Ying Li, Yahui Liu, Qiang Xia, Shangyuan Sang, Zufang Wu, Jianbo Xiao, Lingyi Liu, Lianliang Liu*. Research advance of non-thermal processing technologies on ovalbumin properties: the gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Critical Reviews in Food Science and Nutrition, 2023, Doi: 10.1080/10408398.2023.2179969. (SCI一区，IF10.2)

17. Zhang Yunzhen, Li Yueqin, Ren Xiaxia, Zhang Xin, Wu Zufang, Liu Lianliang*. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds. Food Chemistry, 402(2023): 134231. (SCI一区，IF8.8，ESI高被引)

18. Ying Li, Chuan Qin, Lezhen Dong, Xin Zhang, Zufang Wu, Lingyi Liu, Junsi Yang, Lianliang Liu*. Whole grain benefit: oat β-glucan and phenolic compounds synergistically regulates hyperlipidemia via gut microbiota in high-fat-diet mice. Food & Function, 2022, 13(24), 12686-12696. (SCI一区，IF6.1)

19. Dong Lezhen, Qin Chuan, Li Ying, Wu Zufang, Liu Lianliang*. Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota. Food Bioscience, 50(2022): 101946. (SCI一区，IF5.2)

20. Liu Yahui, Weng Peifang, Liu Yanan, Wu Zufang, Wang Lei*, Liu Lianliang*. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocolloids,133(2022): 107910. (SCI一区，IF10.7)

21. Li Ying, Dong Lezhen, Mu Zhishen*, Liu Lingyi, Yang Junsi, Wu Zufang, Pan Daodong, Liu Lianliang*. Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation. Journal of Agricultural and Food Chemistry, 70(33):10075-10089. (SCI一区，IF6.1)

22. Yueqin Li, Yao Peng, Yingbin Shen, Yunzhen Zhang, Lianliang Liu*, Xinquan Yang*. Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases. Critical Reviews in Food Science and Nutrition, 2023, 63(29), 9816–9842.  (SCI一区，IF10.2，ESI高被引)

23. Jingshun Zhang, Qin Chen, Yunzhen Zhang, Yunzhen Zhang, Yiping Ren*, Lianliang Liu*. Characterization and determination of bovine immunoglobulin G subtypes in milk and dairy products by UPLC-MS. Food Chemistry, 390(2022):133170. (SCI一区，IF8.8)

24. Zhang Yunzhen, Dong lezhen, Liu Lingyi, Wu Zufang, Pan Daodong, Liu Lianliang*. Recent advances of stimuli-responsive polysaccharide hydrogels in delivery systems: A review. Journal of Agricultural and Food Chemistry, 70(21):6300-6316. (SCI一区，IF6.1，ESI高被引)

25. Qin Chen, Ying Li, Lezhen Dong, Raran Shi, Zufang Wu, Lianliang Liu*, Jingshun Zhang*, Zufang Wu，Daodong Pan *. Quantitative determination of Nepsilon-(carboxymethyl)lysine in sterilized milk by isotope dilution UPLC-MS/MS method without derivatization and ion pair reagents. Food Chemistry, 385(2022): 132697. (SCI一区，IF8.8)

26. Zhang Yunzhen, Li Yueqin, Xia Qiang, Liu Lianliang*, Wu zufang, & Pan daodong. Recent advances of cereal beta-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application. Critical Reviews in Food Science and Nutrition. 2023, 63 (19), 3895-3911. (SCI一区，IF10.2)

27. Chuan Qin, Yueqin Li,Yunzhen Zhang, Lianliang Liu*, Zufang Wu, Peifang Weng. Insights into oat polyphenols against advanced glycation end products mechanism by spectroscopy and molecular interaction. Food Bioscience. 43(2021), 101313. (SCI一区，IF5.2)

28. 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. (SCI一区，IF11.2)

参编教材

《Dietary Supplements with Antioxidant Activity: Understanding Mechanisms and Potential Health Benefits》, edited by Cesarettin Alasalvar, Fereidoon Shahidi and Chi-Tang Ho.

《Handbook of Dietary Flavonoids》, chief editor Jianbo Xiao.

《天然产物提取工艺学》，主编西北农林科技大学 徐怀德

招生专业：食品科学与工程（学硕），生物与医药（专硕），食品加工与安全（农业）

指导研究生获国家奖学金4人次