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刘玲教授

作者: 李继涛   信息来源:食品学院    发布时间: 2022-03-03

刘玲,女,汉族,博士,教授,博士生导师,中共党员。2002年来校任教,主要研究方向为食品质量安全,现任质量与安全专业负责人,食品加工与安全硕士专业领域带头人。兼任辽宁省农林教育指导委员会委员,辽宁省食品安全专家委员会秘书长,辽宁省食品安全学会常务理事,辽宁省食品科学技术学会理事,辽宁省宏观经济研究智库专家,辽宁省食品营养学会理事,辽宁省绿色食品协会理事。201111-200211月在丹麦哥本哈根大学食品系做访问学者;201712-20191月在美国威斯康星-麦迪逊大学肉品系做访问学者。主讲食品化学、食品检验分析、食品质量与安全导论、高级食品化学、高级食品化学与生物化学等本科和研究生学位课程,其中《食品化学》课程被评为辽宁省一流本科课程,《食品化学》课程的课件获得辽宁省高校信息化技术大赛一等奖。主持省级和校级教学项目7项,获得省级教学成果奖3项,校级教学成果奖5项。主编国家十四五规划教材1部,副主编国家十三五”“十二五规划教材4部。主持国家自然科学基金面上项目,辽宁省科学基金项目等省级以上科研项目8项,获市级以上科技进步奖4项。发表SCI收录论文 40余篇,授权发明专利授权5项。

邮箱:liuling4568@syau.edu.cn

发表主要论文:

1. Xueqing Lei, Zhiwei Qin, Bo Ye, Ling Liu*.The effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle, Food Chemistry, 2022

2. Ling Liu, Jie Yin, Mark P. Richards. Role of Maillard reaction products as antioxidants in washed cod muscle and washed turkey muscle oxidized by added hemoglobin, European Journal of Lipid Science and Technology, 2022

3. Haixia Yan, Ziyin Yu, Ling Liu*. Lactose crystallization and Maillard reaction in simulated milk powder based on the change of water activity. Journal of food science, 2022

4. Jiarong Cao, Haixia Yan, Ling Liu*. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products. LWT - Food Science and Technology, 2022

5. Xueqing Lei, Zhiwei Qin, Bo Ye, Feng Guo, Yao Wu, Ling Liu*. lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies. Food Chemistry, 2022

6. Haixia Yan, Xiaoyu Zhang, Liu Yang, Yixiao Shen, Ling Liu*. Anti-glycation level of pectic oligosaccharide in orange peel and its stability in moderate temperature, Food Chemistry, 2022

7. Jiarong Cao, Yingfei Chai, Liu Yang, Bo Ye, Ling Liu*. Effect of antioxidants on the formation of polycyclic aromatic hydrocarbon in barbecued pork, Polycyclic Aromatic Compounds, 2022

8. Huidi Ding, Haixia Yan, Ziyin Yu, Ling Liu*. Pectroscopic analysis of the effect of glycation on casein structure and aggregation and its dependence on lactose concentration, Food Chemistry, 2022

9. Xin Zhao, Xiaoyu Zhang, Bo Ye, Haixia Yan , Yingbo Zhao , Ling Liu*. Effect of unsaturated fatty acids on glycation product formation pathways. Food Research International, 2021

10. Yanwen Zhu, Ling Liu, Dehong Tan, Weijie Sun , Qin Ke , Xiqing Yue , Bing Bai. S-desulfurization: A different covalent modification mechanism from persulfidation by GSH, Free Radical Biology and Medicine, 2021

 

 

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