刘少伟 - 华东理工大学 - 生物工程学院

个人简介

教育经历 2005 - 2006 美国堪萨斯州立大学，谷物科学系，博士后研究员 2001 - 2005 美国宾西法尼亚州立大学，农业与生物工程系，博士 1998 - 2001 中国农业大学，食品学院，硕士 1991 - 1995 淮海工学院，食品科学系，学士研究工作简历 2008.1-至今华东理工大学食品科学与工程系博士生导师, 教授 2006.10-2008.1 美国内布拉斯加大学食品科学系，食品生产研发中心，总工程师 2005.8-2006.10 美国堪萨斯州州立大学谷物科学系，博士后研究员 2001.8-2005.8 美国宾夕法尼亚州立大学农业生物工程系，博士学位 1998.8-2001.8 中国农业大学食品科学与营养工程学院，硕士学位 1995.8-1998.8 中国扬州亲亲食品集团总公司, 工程师 1991.9-1995.8 中国淮海工学院食品科学系，学士学位

研究领域

1. 谷物制品，乳制品及功能性食品开发 2. 天然功能活性成分在食品中的应用 3. 食品风险评估，预警系统的建立，食品安全，食品致病菌的致病机理,预测模型建立研究 4. 农产品加工关键技术 5. 抗菌肽的机理研究，纳米检测在食品中的应用

近期论文

查看导师新发文章（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）

1. Liu, S., Puri, V.M. 2005. Measurement of pH during ripening of Camembert cheese. Transactions of the ASABE. 48(1) 279-285。 2. Liu, S., Puri, V.M. 2007. Spatial moisture content distributions during ripening of Camembert cheese. Transactions of the ASABE, 50(2), 2007。 3. Liu, S., Puri, V.M., and Demirci, A. 2007. Spatial distribution of population of Listeria monocytogenes During Manufacture and Ripening of Camembert Cheese. Journal of Food Safety, 27: 43-55. 4. Liu, S., Puri, V.M. 2007. IDG-FEM models for survival and growth of Listeria monocytogenes in Camembert cheese. International Journal of Food Engineering, Vol. 3. Iss. 2. 1-15. 5. Liu, S., Puri, V.M. 2007. Dynamic growth models for L. monocytogenes During Ripening of Camembert Cheese. LWT-Food Science and Technology, 41. 511-520. 6. Liu, S., Puri, V.M. 2007. Finite Element Modeling for spatial moisture content distributions during ripening of Camembert cheese. International Journal of Food Engineering, Vol. 3. Iss. 2. 1-16. 7. Liu, S., Puri, V.M. 2008. pH space distribution model during manufacturing and ripening of Camembert cheese. LWT-Food Science and Technology, 1528-1534. 8. Liu, S., Puri, V.M., and Demirci, A. 2009. Evaluation of Listeria innocua as a Suitable Indicator for Replacing Listeria monocytogenes during Ripening of Camembert Cheese. International Journal of Food Science and Technology, 44: 29-35. 9. Gajula, H., S. Liu, S. Alavi, T. Herald, R. Madl, B. Scott. 2009. Wheat-Based Pre-Cooked Flours using Extrusion Processing and Function Properties in Baked foods. International Journal of Food Properties, 12(1): 27-44. 10. Liu, S., S. Alavi, M. Abughoush. 2011. Extruded Moringa Leaf – Oat flour Snacks: Physical, Nutritional, and Sensory properties. International Journal of Food Properties, 14：854-869. 11. 朱旭君，黄微，刘少伟*。新型高蛋白营养果冻的研制。食品科技, 2011, 12: 115-117. 12. Xujun Zhu, Liming Zhao，Shaowei Liu*，Wei Huang and Shuang Zhao, 2011. Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening. International Journal of Food Engineering. Volume 7,Issue 4, 1-21. 13. Xue Liu and Shaowei Liu* and Yanhua Lu. 2012. Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product, International Journal of Food Engineering. Volume 8, Issue 3, Article 3. 14. Chenkang Huang,Jian Zhan, Shaoweiliu*, Xiaozhi Tang, Yanhua Lu and Lina Kong. 2015. Physicochemical changes and antioxidant activity prediction model of corn/ginger-based extrudates during a long term storage. Food science and technology, 21(5)715-725.