刘锦芳 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2013.10—2017.11 巴塞罗那自治大学食品科学，博士 2011.09—2013.06 西北农林科技大学食品工程，硕士 2007.09—2011.06西北农林科技大学食品科学与工程，学士工作经历 2018.06-至今中国农业大学

研究领域

食品微结构设计、功能因子传递与稳态化食品加工过程控制与快速检测

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. Journal of Food Engineering, 233, 88–97. Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. Innovative Food Science and Emerging Technologies, 47(October 2017), 439–444. Liu, J., Zamora, A., Castillo, M., &Saldo, J. (2018). Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing. LWT - Food Science and Technology, 87, 151–157. Chen, S., Han, Y., Huang, J., Dai, L., Du, J., McClements, D. J., Mao, L., Liu, J.& Gao, Y. (2019). Fabrication and characterization of layer-by-layer composite nanoparticles based on zein and hyaluronic acid for co-delivery of curcumin and quercetagetin. ACS Applied Materials & Interfaces, 11, 16922-16933. Wei, Y., Zhang, L., Yu, Z., Lin, K., Yang, S., Dai, L., Liu, J., Mao, L., Yuan, F.& Gao, Y. (2019). Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles. Food Hydrocolloids, 94(17), 333–344. Yang, S., Dai, L., Mao, L., Liu, J., Yuan, F., Li, Z., & Gao, Y. (2019). Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles. International Journal of Biological Macromolecules, 136, 653–660