个人简介
刘茹，女，工学博士，教授，博士生导师。2008年毕业于华中农业大学食品科技学院并留校任教。 2014.7-2015.7在美国Cornell University食品科学系访学一年，担任《Food Chemistry》、《Journal of Food Science》等杂志的稿件评审人。
研究领域
（1）（水产）蛋白质结构与胶凝特性；（2）水产品贮藏品质变化动力学
近期论文
查看导师最新文章
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1. Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation FOOD BIOPHYSICS 2015.11
2. Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying JOURNAL OF FOOD SCIENCE 2015.07
3. Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting FOOD CHEMISTRY 2015.06
4. Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch-Sucrose Mixtures during Frozen Storage Journal of Food Quality, 2015 2015.01
5. Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation Food Biophysics, v 10, n 4, p 447-455, July 8, 2015 2015.01
6. Effect of CaCl2on denaturation and aggregation of silver carp myosin during setting Food Chemistry, v 185, p 212-218, October 15, 2015 2015.01
7. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties FOOD HYDROCOLLOIDS 2011.01
8. Comparative study on the stability of fish actomyosin and pork actomyosin MEAT SCIENCE 2011.01
9. Comparative study on the stability of fish actomyosin and pork actomyosin Meat Science 2011.01
10. Effect of pH on the gel properties and secondary structure of fish myosin FOOD CHEMISTRY 2010.01
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