刘玲,中共党员,博士,教授,博士研究生导师。研究方向为食品质量安全与控制技术。现任沈阳农业大学食品9159金莎游艺场食品质量与安全专业负责人,食品与营养硕士学科带头人,辽宁省农产品加工安全与风险评价重点实验室副主任。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,辽宁省首席科学传播专家,国家保健食品和婴配食品注册审核专家,教育部工程教育认证审核专家,辽宁省食品安全学会常务理事,辽宁省食品科学技术学会常务理事等,同时担任国家自然基金、博士后基金项目等评审专家,多个国际学术期刊审稿专家。2011年11月至2012年11月丹麦哥本哈根大学食品系访问学者;2017年12月至2019年1月美国威斯康星-麦迪逊大学肉品研究室访问学者。
主持国家自然科学基金等省部级以上科研课题10余项。发表重要学术论文90余篇,其中SCI收录62篇。主持和参与完成科研成果获沈阳市政府科技进步奖三等奖、辽宁省农业科技贡献奖一等奖、二等奖等。授权国家发明专利授权5项。
沈阳市优秀研究生导师,校级教学名师。主讲食品化学、食品质量与安全导论、食品检验分析等本科课程,主讲高级食品化学、高级食品化学与生物化学等研究生课程,其中《食品化学》课程被评为辽宁省一流本科课程,辽宁省教学创新大赛二等奖,其课件获得辽宁省高校信息化技术大赛一等奖和国家三等奖。主编国家十四五规划教材《食品质量与安全导论》,副主编国家规划教材《食品化学》《食品微生物检验》等6部。培养博士和硕士研究生80余人。
邮箱:liuling4568@syau.edu.cn
代表性论文:
1. Jiarong Cao, Haixia Yan, Bo Ye, Yixiao Shen, Ling Liu*. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chemistry, 2024, 434,137465
2. Haixia Yan, Wei Huang, Xin Zhao, Chao Ge, Ling Liu*. Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage. Food Research International. 2024, 195,114990
3. Jianing Fu, Shaobo Li, Meizhen Xu, Ling Liu*, Li Chen*, Dequan Zhang. Absorption and transport mechanism of colloidal nanoparticles (CNPs) in lamb soup based on Caco-2 cell. Food Chemistry, 2024.141196
4. Yiru Kong, Qi Dong, Ziyin Yu, Haixia Yan, Ling Liu*, Yixiao Shen*. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein, Food Research International. 2023, 168, 112683.
5. Ling Liu, Qi Dong, Yiru Kong, Ziyin Yu, Haixia Yan, Xu Chen, Yixiao Shen*. The Effect of B-type Procyanidin on Free Radical and Metal Ion Induced β-Lactoglobulin Glyco-oxidation via Mass Spectrometry and Interaction Analysis. Food Research International. 2023,168, 112744.
6. Xueqing Lei, Zhiwei Qin, Bo Ye, Feng Guo, Yao Wu, Ling Liu*.Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies, Food Chemistry, 2022, 394, 133479.
7. 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, 2023, 398, 133886.
8. Huidi Ding, Haixia Yan, Ziyin Yu, Ling Liu*. Spectroscopic analysis of the effect of glycation on casein structure and aggregation and its dependence on lactose concentration, Food Chemistry, 2023, 404, 134679
9. Xueqing Lei, Zhiwei Qin, Bo Ye, Ling Liu*.Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle, Food Chemistry, 2022, 372, 131253
10. Jiarong Cao, Haixia Yan, Ling Liu*. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products. LWT -Food Science and Technology, 2022, 161, 113343