刘素稳

作者: 时间:2021-03-21 点击数:

刘素稳,女,1981年生,博士,教授,硕士生导师,食品专业实验室主任,校学术骨干,教学骨干,河北省科技专家库专家,先后获得河北省“三三三人才”工程三层次人选,河北省 “双百双千”工程科技英才,河北省食品学会青年科技创新奖,校“巾帼标兵”“优秀教师”等荣誉称号。

多年来,一直从事食品营养与卫生学,食品功能性作用机理、功能食品与果蔬产品加工利用方面的研究。河北省燕山特色果品加工技术创新中心,副主任。河北省燕山农业特色产业技术研究院,副院长。近年来获得河北省科技进步三等奖2项,获得河北省山区创业三等奖2项。承担国家科技部课题1项,河北省重点研发计划项目2项,河北省自然科学基金项目1项,成果转化项目1项,市厅级项目6项,完成成果鉴定8项。发表论文80多篇,其中高水平SCI、EI论文索引论文30余篇。出版教材3部,授权发明专利4项,实用新型2项。《Food Chemistry》,《Journal of Functional Foods》、《Journal of Food Biochemistry》、《International Journal of Food Engineering》、《Journal of Food Processing and Preservation》、《食品研究与开发》、《天然产物研究与开发》等杂志审稿人。

主要讲授《仪器分析》,《现代食品加工技术概论》等课程。主持教学研究项目3项,发表教研论文10余篇。

研究方向:食品营养,功能食品作用机理与产品开发,果蔬产品加工利用。

主要学术成果:

一、代表论文

1.Suwen Liu∗, Jincheng Yu, Shuo Guo, Honglei Fang, Xuedong Chang. Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemica gents[J]. LWT - Food Science and Technology, 2020, 126109288.

2.Suwen Liu*, Qianqian Sui, Yanxue Zhao, Xuedong Chang. Lonicera caerulea berry polyphenols activate SIRT1, enhancing inhibition of Raw264.7 macrophage foam cell formation and promoting cholesterol efflux[J]. Journal of Agricultural and Food Chemistry, 2019, 67, 7157−7166.

3.Suwen Liu,* Xuedong Chang, Jincheng Yu, and Weifeng Xu. Cerasus humilis Cherry Polyphenol Reduces High-Fat Diet-Induced Obesity in C57BL/6 Mice by Mitigating Fat Deposition, Inflammation, and Oxidation[J]. Journal of Agricultural and Food Chemistry, 2020, 68, 4424−4436.

4.Suwen Liu, Qian Xu, Xinyuan Li, Yuehua Wang, Jinyan Zhu, Chong Ning, Xuedong Chang, Xianjun Meng*. Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry[J]. Innovative Food Science and Emerging Technologies, 2016, 36: 48-58.

5.Suwen Liu*, Xuedong Chang, Xiufeng Liu, Zhanwei Shen. Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink[J]. Food Chemistry, 2016, 212, 87-95.

6.Suwen Liu*, Xuan Zhang, Lu You, Zhaoyuan Guo, Xuedong Chang. Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments[J]. LWT- Food Science and Technology, 2018, 95179–95186.

7.Suwen Liu, Lu You, Yanxue Zhao, Xuedong Chang*. Hawthorn polyphenol extract inhibits UVB-induced skin photoaging by regulating MMP expression and type I procollagen production in mice[J]. Journal of Agricultural and Food Chemistry, 2018, 66: 8537-8546.

8.Suwen Liu, Lu You, Yuhua Zhao, Xuedong Chang*. Wild Lonicera caerulea berry polyphenol extract reduces cholesterol accumulation and enhances antioxidant capacity in vitro and in vivo[J]. Food Research International, 2018, 107, 73-83.

9.Suwen Liu, Zhanyi Wu, Shuo Guo, Xianjun Meng, Xuedong Chang*. Polyphenol-rich extract from wild Lonicera caerulea berry reduces cholesterol accumulation by mediating the expression of hepatic miR-33 and miR-122, HMGCR, and CYP7A1 in rats[J]. Journal of Functional Foods, 2018, 40, 648-658.

10.Suwen Liu, Xiaoying Li, Zhaoyuan Guo, Xuan Zhang, and Xuedong Chang*. Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes[J]. Journal of Food Quality, 2018, https://doi.org/10.1155/2018/ 5479565.

11.Suwen Liu, Qianqian Sui, Jian Zou, Yanxue Zhao, Xuedong Chang*. Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo[J]. Journal of Food Biochemistry, 2019; 43: e12708.

12.Suwen Liu,Jincheng Yu,Jing Zou,Yang Yang,Lixian Cui,Xuedong Chang*. Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders[J]. Journal of Food Processing and Preservation, 2020;00: e14460.

13.Suwen Liu, Xuedong Chang, Xiufeng Liu, Wenhong Jiang, Xiaofeng Ma. The effect of process parameters and microstructural changes on a new convenience food by quick-frozen paste-coated mushrooms (Agaricus bisporus) [J]. Journal of Food Science and Technology, 2015, 52(3):1304–1315.

14.Suwen Liu, Xuedong Chang*, Zizi Song. Study on Flammulina velutipes ready -to-eat snacks prepared by microwave vacuum osmotic dehydration combined with hot-air drying[J]. Journal of Food Process Engineering, 2016, 39, 357-365.

15Jinyan Zhu, Yuehua Wang, Xinghe Li, Bin Li, Suwen Liu, Nan Chang, Ding Jie, Chong Ning, Haiyan Gao, Xianjun Meng*, Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice[J].Ultrasonics Sonochemistry, 2017, 37, 251–259.

16.Yuehua Wang, Jinyan Zhu, Xianjun Meng*, Suwen Liu, Jingjing Mu, Cong Ning, Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts[J]. Food Chemistry, 2016, 197 522–529.

17.Chong Ning, Xiyao Wang, Song Gao, Jingjing Mu, Yuehua Wang, Suwen Liu, Jinyan Zhu and Xianjun Meng*, Chicory inulin ameliorates type 2 diabetes mellitus and suppresses JNK and MAPK pathways in vivo and in vitro[J]. Molecular Nutrition & Food Research 2017, 61, 8, 1600673.

18.刘素稳,吴瞻邑,由璐,常学东.山楂果胶低聚半乳糖醛酸提取物对中波紫外线辐射HaCaT细胞氧化损伤和光老化的保护作用,食品科学,2018, 39, 21, 210-218.

19.方园,代银银,刘素稳*常学东.制备方式对山楂果胶理化特性的影响[J].食品科学, 2020, https://kns.cnki.net/kcms/detail/11.2206.TS.20201015.1150.026.html

20.由璐,赵艳雪,刘素稳*.花色苷分子结构修饰及其生理活性研究进展[J].食品科学,2019,40. 351-359.

21.刘素稳,赵希艳,常学东,刘雪娇.机械剪切与研磨超微粉碎对海鲜菇粉体特性的影响[J].中国食品学报, 2015,15(1): 99-107.

科研奖励

二、获奖情况

1.河北省科技进步奖三等奖,山楂产业关键技术创新与应用,2020,第2名。

2.河北省山区创业奖三等奖,食用菌膨化食品开发及应用(JS2013339-1),第1名。

3.河北省科技进步奖三等奖,ß-葡萄糖苷酶生产工艺技术及其在葡萄酒中的应用(2013JB3109-5)第5名。

三、发明专利

1.一种山楂豆瓣酱及其加工方法,专利号:ZL 201510807669.6

2.一种安梨复合果汁饮料,专利号:ZL201210404157.1

3.欧李罐头,专利号:ZL201210404176.4

研项目

1.国家“科技助力经济2020”重点专项:山楂休闲食品关键技术研究及产品研发,2020.06-2021.12。

2.河北省技术创新引导计划项目:备战2020冬奥会河北省优秀运动员竞技表现提升关键技术研究(19975708D),2019.06-2021.12。

3.河北省技术创新引导计划项目:山楂栽培关键技术及营养休闲食品开发中试与示范(20827105D), 2020.1-2021.12。

4.省属高校基本科研项目:蓝靛果多酚调节高糖环境下胆固醇代谢分子机制及肠道菌群益生作用(2020JK014),2021.1-2022.12。

5.河北省创新能力提升计划项目:兴隆山楂产业科技示范基地(20537101D),2020.6-2022.12。

6.校博士基金项目:蓝靛果多酚活化SIRT1通路调控巨噬细胞泡沫化的分子机制(2018YB006),2018.01- 2020.12。

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