导师姓名

柳倩

导师性别

女

职务职称

讲师

所在院系

香料香精化妆品学部

一级学科

食品科学与工程

二级学科

食品科学

研究方向

食品风味配料加工、食品风味稳态化

联系电话

18621982862

电子邮箱

liuqian@sit.edu.cn

个人简介

柳倩，女，博士，研究生导师，主要从事食品风味成分稳态化、食品配料与加工、热反应调味料研究。主持国家自然科学基金青年项目、校内项目及横向课题多项，参与国家重点研发计划及多项省部级项目。2025年度获中国轻工业联合会科技进步奖（一等奖，R6），发表SCI学术论文30余篇。编纂中国轻工业“十四五”规划教材2部，其中副主编出版《食品感官评定（第二版）》，参编《食品风味化学（第二版）》。开设的课程：《食品化学》、《食品风味分析技术》、《食品分析实验》、《食品包装学》等

学习与工作经历

2022.6-至今  上海应用技术大学，  讲师

2016.9-2021.12    江南大学，  食品科学与工程 博士

2013.8-2016.6     江南大学，  食品科学与工程 硕士

科研工作与成果

代表性科研项目

国家自然科学基金青年基金项目“基于蛋白质-多糖共组装的低环境敏感型纳米香料载体形成与稳定机制”，主持，30万，2026.01-2028.12

学术论文

1. Shiqing Song, Danning Jin, Yang Yang, Yu Li, Qiang Zhang, Foxin Zhang, Bin Zhang, Lingyun Yao, Tao Feng, Qian Liu*. Cellular mechanisms of salt taste enhancement by Volvariella volvacea-derived peptides in taste bud cells. Food Bioscience, 2025, 72: 107505.

2. Qian Liu, Bertrand Muhoza, Shiqing Song, Xiaoming Zhang*. Formation of low environment-sensitive whey protein isolate-dextran/chondroitin sulfate nanoparticles for cinnamaldehyde encapsulation and food preservation. International Journal of Biological Macromolecules, 2025, 311: 143674.

3. Shiqing Song, Danning Jin, Yaling Huang, Ling Xie, Bertrand Muhoza, Min Sun, Tao Feng, Wanli Qiang, Xu Huang, Qian Liu*. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type. Food Research International, 2024, 190: 114661.

4. Zhangjingyi Wang, Yunpeng Cheng, Bertrand Muhoza, Min Sun, Tao Feng, Linyun Yao, Qian Liu*, Shiqing Song*. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property. Food Research International, 2024, 177: 113917.

5. Junwen Wan^#, Qian Liu^#, Changzhong Ma, Bertrand Muhoza, Yaling Huang, Min Sun, Shiqing Song*, Chi-Tang Ho*. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology. Food Research International, 2023, 166: 112581.

6. Qian Liu, Heping Cui, Bertrand Muhoza, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang*, Chi-Tang Ho*. Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. LWT-Food Science and Technology, 2021, 148: 111766.

7. Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Khizar Hayat, Xiaoming Zhang*, Chi-Tang Ho*. Mild enzyme-induced gelation method for nanoparticle stabilization: Effect of transglutaminase and laccase cross-linking. Journal of Agricultural and Food Chemistry, 2021, 69(4): 1348-1358.

8. Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Shuqin Xia, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang*. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method. Food Hydrocolloids, 2020, 105: 105789.

社会学术团体兼职

主要研究方向

食品风味成分稳态化、食品配料与加工、热反应香精制备技术

近3年指导研究生的就业情况