
刘振宇,博士,副研究员(专职科研)。主要从事淀粉改性与营养调控、粮食精深加工、传统食品酿造等方面研究。入选2024年度国家资助博士后研究人员计划B档。担任《Journal of Future Foods》期刊青年编委,《Food Hydrocolloids》、《Food Chemistry》和《Journal of Cereal Science》等多个期刊审稿人。
通讯地址:四川大学望江校区纺工楼A518-2
联系方式:zhenyuliu@scu.edu.cn
教育/工作经历:
2025.05至今,四川大学 轻工科学与工程学院,副研究员(专职科研);
2023.07-2025.05,四川大学 轻工科学与工程学院,助理研究员;
2018.09–2023.06,中国农业大学 食品科学专业,博士(硕博连读);
2021.12–2022.12,哥本哈根大学 Food Analytical Biotechnology, 联合培养博士;
2014.09–2018.06,四川大学 食品科学专业,学士。
科研项目:
1.国家自然科学基金青年项目C类,2026至2028年,主持;
2.2024年度国家资助博士后研究人员计划B档,2024至2025年,主持;
3.2024年第一批四川省科技厅青年基金项目,2024至2025年,主持;
4.第74批中国博士后科学基金面上项目,2024至2025年,主持;
5.四川大学-泸州老窖文化与科技创研中心项目,2024至2026年,主持。
代表性论文:
[1] Zhenyu Liu, Xilu Zhang, Zerui Li, Yunhao Lu, Zhenghong Xu,Qun Shen, Yuanlong Chi*. New insights into cold plasma-induced starch modification: A comparative analysis of microstructure and physicochemical properties in A-type and B-type starches. Food Chemistry, 2025, 478: 143708.
[2] Zhenyu Liu, Rong Hu, Lunjie Huang, Yuanlong Chi. Lactic acid bacteria with weak post-acidification potential applied for low-salt paocai fermentation: A perspective from screening to molecular mechanism. LWT, 2024, 206: 116531.
[3] Zhenyu Liu, Yuyue Zhong, Bekzod Khakimov et al, Qun Shen* and Søren Balling Engelsen*. Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch. Food Hydrocolloids,2023,138: 108480. (IF=11.504)
[4] Zhenyu Liu, Yongxia Fu, Fan Zhang et al, Qun Shen*. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocolloids, 2022, 125: 107371. (IF=11.504)
[5] Zhenyu Liu, Chao Wang, Xiaojun Liao, Qun Shen*. Measurement and comparison of multi-scale structure in heat and pressure-treated corn starch granule under the same degree of gelatinization. Food Hydrocolloids, 2020, 108: 106081. ( IF=11.504)
[6] Zhenyu Liu, Juntong Huang, Xueer Zhang, Dongying Jia*. Stabilization Effect of Potato Starch on Characteristic Flavor Compounds in Onion Sauce. Starch‐Stärke, 2024, 76(5-6): 2300146.
[7] Zhenyu Liu, Zhanzhan Wang, Yongxia Fu et al, Qun Shen*. The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet. Journal of cereal science,2023,110: 103644.
[8] Zhenyu Liu, Yongxia Fu, Jing Zhang, Qun Shen*. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chemistry, 2021, 98(6): 1203-1214.
[9] Xilu Zhang, Yongxia Fu, Han Wang, Qun Shen, Zhenyu Liu*, Yuanlong Chi*. Possible role of Tremella fuciformis polysaccharide in modulating in vitro digestion of potato starch digesta. Food Chemistry: X, 2025, 29: 102759.
[10] Xueer Zhang1, Zhenyu Liu1, Ling Wang et al. Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism. International Journal of Biological Macromolecules, 2023, 247: 125629.
[11] Gao Lei, Yunhao Lu, Zhenyu Liu, Yuanlong Chi*, Caihong Shen, Zhenghong Xu*. Microbial Engineering for Baijiu Quality Enhancement: Insights and Perspectives. Trends in Food Science & Technology, 2025: 105166.
获奖与荣誉:
2022中国食品工业协会科学技术奖三等奖,新型粉条加工关键技术及产业化应用.
学术会议及报告:
1、2025年中国方便食品大会,中国,成都,2025,大会报告.
2、第八届淀粉科学会议,中国,青岛,2024,大会报告.
3、11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022), 丹麦,哥本哈根,2022,Oral presentation.
4、20th International Food Technology Conference,美国,芝加哥,2020,Online oral presentation.