Xingxun Liu

PhD, research fellow, PhD tutor

Mainly engaged in biosynthesis, structure-activity relationship, processing and application of food macromolecules in oils and grains. Relevant research has been awarded as the second prize of Shanghai Technology Invention. Dr. Liu was selected as the fourth batch of innovative scientific research teams introduced by Guangdong Province, young Talents Program of Chinese Academy of Agricultural Sciences and Young Talents supported by China Association of Science and Technology. Dr. Liu was presided over and participated in the sub-project of national key research and development program, the natural Science Foundation of Jiangsu Province, the natural Science Research Project of Jiangsu Province, and the innovation project of Chinese Academy of Agricultural Sciences. Dr. Liu has published more than 60 SCI papers, which have been cited more than 1300 times and has been invited as guest editor of Int. J. Polym SCI and Int. J. Anal Chem, as well as editorial board member of Journal of Nuclear Agriculture.

Senior member of China Starch Industry Association, director of Corn Deep processing Branch of China Grain and Oil Society

Education background

2002.09-2006.06 Yantai University Food science and Engineering College

2006.09-2011.06 South China University of Technology Food science and Engineering College

2009.08-2010.10 Monash University, CSIRO

Working experience

2019.06-2019.08 University of Copenhagen, Denmark

2018.05-present Nanjing University of Finance and Economics

2014.08-2018.05 Chinese Academy of Agricultural Sciences, Institute of Agro-products Processing

2013.03-2014.08 Howard University Postdoc

2011.09-2012. 05 The Hong Kong Polytechnic University research assistant

Research directions

The research mainly focuses on the structure and advanced manufacturing of food soft materials and characterization of food macromolecules:

1.      Starch biosynthesis-structure-function relationship

2.      Effects of food structure on starch digestion and texture behavior

3.      Advanced manufacturing technology of soft food materials

4.      Application of SEC and HPAEC in food macromolecules

5.      Application of SAXS and LS in food macromolecules

6.      Application of FTUR-microscopy and Raman-microscope in food macromolecules

Publication

(1) iu, X., Li, E., Jiang, Y., & Tian, Y. (2018). Milling Process of Starch, in Sui Z & Kong X (Eds.), Physical Modifications of Starch (pp. 155-174). Springer Nature.

(2)  Hong, Y., Liu, X., (2018). Pre-gelatinized Modification of Starch, in Sui Z & Kong X (Eds.), Physical Modifications of Starch (pp. 51-61). Springer Nature.

(3)  Chen, L., Liu, X., & Won, K.-H. (2016). Novel nanoparticle materials for drug/food delivery-polysaccharides. In R. Luque & C.-P. Xu (Eds.), Biomaterials-Biological Production of Fuels and Chemicals (pp. 159-190). Berlin, Boston: DE GRUYTER.