Fuguo Liu

ORCID iD: https://orcid.org/0000-0002-1645-0976

Education

B.S. (Food Science and Engineering), Qingdao Agricultural University, Shandong, China

M.S. (Food Science), Nanjing Normal University, Nanjing, Jiangsu, China

Ph.D. (Food Science), China Agricultural University, Haidian, Beijing, China

Visiting Scholar (Food Science), University of Massachusetts Amherst, Mass., USA

Appointments

2020-present, Hong Kong Scholar in The Chinese University of Hong Kong, Hong Kong

2017-present, Associate Professor in College of Food Science & Engineering, Northwest A&F University, Yangling, ShaanXi, P. R. China

Research Area

Physicochemical properties and structure-activity relationships of food hydrocolloids

Delivery systems for nutraceuticals

Interactions between proteins and polysaccharides

Courses Offered

Food Chemistry

Food Scientific English Writing

Awards and Honors

Young Sci-Tech New Star of Shaanxi Province, 2019

Outstanding reviewer for Food Chemistry, 2018

Outstanding Graduates of Beijing, 2017

May 4th Youth Model of China Agricultural University, 2017

National scholarship, 2016

National scholarship, 2015

Publications

Author and/or co author of more than 90 research papers in reviewed journals in the area of food science and technology. Selected relevant and recent publications are listed as follows:

1. Li, S., Sun, J., Yan, J., Zhang, S., Shi, C., McClements, D. J., Liu, X., &Liu, F.* (2021). Development of antibacterial nanoemulsions incorporating thyme oil: layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. Food Chemistry, 339, 128016. (IF 6.306)

2. Yan, X., Ma, C., Cui, F., McClements, D. J., Liu, X., &Liu, F.* (2020). Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods. Trends in Food Science & Technology, 103, 293–303. (IF 11.077)

3. Li, X., Li, S., Liang, X., McClements, D. J., Liu, X.*, &Liu, F.* (2020). Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends in Food Science & Technology, 103, 78-93. (IF 11.077)

4. Li, M., McClements, D.J., Liu X., Liu, F.* (2020). Design principles of oil-in-water emulsions with functionalized interfaces: mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3159-3190. (IF 9.912)

5. Zhang, L., McClements, D. J., Wei, Z., Wang, G., Liu, X., Liu, F.* (2020). Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition, 60(12), 2083–2097. (IF 7.862)

6. Liang, X., Ma, C., Yan, X., Zeng, H., McClements, D., Liu, X., Liu F*. (2020). Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium. Food Hydrocolloids, 102, 105569. (IF 7.053)

7. Liang, X., Ma, C., Yan, X., Liu, X., &Liu, F*. (2019). Advances in research on bioactivity, stability, metabolism and delivery systems of lycopene. Trends in Food Science & Technology, 93, 185–196. (IF 11.077)

8. Zhao, T., Yan, X., Sun, L., Yang, T., Hu, X., He, Z., Liu, F*., & Liu, X*. (2019). Research progress on extraction, biological activities and delivery systems of natural astaxanthin. Trends in Food Science & Technology, 91, 354-361. (IF 11.077)

9. Yan, X., Zhang, X., McClements, D., Zou, L., Liu, X., Liu, F*. (2019). Co-encapsulation of EGCG and curcumin by two proteins-based nanoparticles: Role of EGCG. Journal of Agricultural and Food Chemistry, 67, 48, 13221-13227. (IF 4.192, Front cover)

10. Liu, F.#, Liu, H#., Liu, R., Xiao, C., Duan, X., McClements, D. J., & Liu, X. (2019). Delivery of sesamol using polyethylene-glycol-functionalized selenium nanoparticles in human liver cells in culture. Journal of Agricultural and Food Chemistry, 67, 10, 2991-2998. (IF 4.192, Cover)

11. Liu, F., Zhang, S., Li, J., McClements, D. J., & Liu, X. (2018). Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends in Food Science & Technology, 79, 67-77. (IF 8.519)

12. Liu, F., Ma, D., Luo, X., Zhang, Z., He, L., Gao, Y., McClements, D. J. (2018). Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids, 79, 450-461. (IF 5.839)

13. Liu, F., Li, R., Mao, L., & Gao, Y. (2018). Ethanol-induced composite hydrogel based on propylene glycol alginates and zein: formation, characterization and application. Food Chemistry, 255, 390-398. (IF 5.399)

14. Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety, 16(1), 76–95. (IF 7.028)

15. Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2017). A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids, 63, 625–634. (IF 5.089)

Recent Grant Support

Construction of EGCG-linked lactoferrin-polysaccharide nanocarriers and their synergistic mechanism on delivery of curcumin, National Natural Science Foundation of China (No. 21808187)

CONTACTS

Address: Xinong Rd 28, College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.712100

Tel: +8618509210521

E-mail: fuguo@nwafu.edu.cn