劉振宇，博士，助理研究員。主要從事淀粉改性與營養(yǎng)調(diào)控、糧食精深加工、傳統(tǒng)釀造、淀粉基材料及應(yīng)用等方面研究。
擔(dān)任《Food Hydrocolloids》、《Food Chemistry》和《Journal of Cereal Science》等期刊審稿人。
通訊地址：四川大學(xué)望江校區(qū)紡工樓A520
聯(lián)系方式：zhenyuliu@scu.edu.cn
教育/工作經(jīng)歷：
2023.07至今，四川大學(xué) 輕工科學(xué)與工程學(xué)院，助理研究員
2018.09–2023.06，中國農(nóng)業(yè)大學(xué) 食品科學(xué)專業(yè)，博士（碩博連讀）
2021.12–2022.12，哥本哈根大學(xué) Food Analytical Biotechnology, 聯(lián)合培養(yǎng)博士
2014.09–2018.06，四川大學(xué) 食品科學(xué)專業(yè)，學(xué)士
科研項(xiàng)目：
1、國家自然科學(xué)基金面上項(xiàng)目，基于A型淀粉的高靜壓糊化淀粉結(jié)構(gòu)衍變規(guī)律及機(jī)制研究（項(xiàng)目編號：32072136）, 2021.01至今（參研）.
2、國家自然科學(xué)基金面上項(xiàng)目，基于分子尺度的高靜壓致淀粉糊化機(jī)理研究（項(xiàng)目編號：31671886）, 2017.01–2020.12（參研）.
代表性論文：
[1] Zhenyu Liu, Yuyue Zhong, Bekzod Khakimov et al, Qun Shen* and S?ren 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)
[2] 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)
[3] 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)
[4] 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.
[5] 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.
[6] 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.
[7] Yongxia Fu, Zhenyu Liu, Han Wang et al, Qun Shen*. Comparison of the generation of α-glucosidase inhibitory peptides derived from prolamins of raw and cooked foxtail millet: In vitro activity, de novo sequencing, and in silico docking. Food Chemistry, 2023，411: 135378.
[8] Qingyu Zhao, Zhenyu Liu, Yiqing Zhu et al, Qun Shen*. Cooked Adzuki Bean Reduces High-Fat Diet-Induced Body Weight Gain, Ameliorates Inflammation, and Modulates Intestinal Homeostasis in Mice. Frontiers in Nutrition, 2022, 9: 918696.
[9] Xinyu Zhang, Chao Wang, Zhenyu Liu et al, Qun Shen*. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocolloids, 2022, 134(3): 108012.
[10] Fan Zhang, Yongxia Fu, Zhenyu Liu et al, Qun Shen*. Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. International Journal of Biological Macromolecules, 2021, 186(3): 194-205.
獲獎(jiǎng)與榮譽(yù)：
2022中國食品工業(yè)協(xié)會科學(xué)技術(shù)獎(jiǎng)三等獎(jiǎng)，新型粉條加工關(guān)鍵技術(shù)及產(chǎn)業(yè)化應(yīng)用.
學(xué)術(shù)會議及報(bào)告：
1、11th International Conference on High Pressure Bioscience and Biotechnology (HPBB2022)， 丹麥，哥本哈根，2022，Oral presentation.
2、2021年谷物科學(xué)與技術(shù)國際研討會，中國，北京，2021，大會報(bào)告.
3、20th International Food Technology Conference，美國，芝加哥，2020，Online oral presentation.
歡迎具有食品、糧食加工、微生物發(fā)酵學(xué)習(xí)研究背景的學(xué)生加入研究團(tuán)隊(duì)！
