国家级重点学科
一级学科博士学位授予点
“双一流”建设学科
国家级重点学科
一级学科博士学位授予点
“双一流”建设学科
刘潇
主要从事食品胶体结构设计、植物基食品绿色生物制造等方面的研究。近年来共发表高水平研究论文20余篇，其中以第一或通讯作者发表论文13篇，参与出版英文专著1部；申请发明专利2项；主持江苏省自然科学青年基金、江苏省高等学校自然新利18体育官网登录网址面上项目。Food Hydrocolloids, Food Research International等学术期刊审稿人。
2008-2012山东农业大学本科
2012-2015山东农业大学硕士
2015-2019华南理工大学博士
2018-2019荷兰瓦格宁根大学联合培养博士
2019-2021南京财经大学讲师
2021-至今江南大学助理研究员
一、论文（论著）发表情况
部分代表性论文如下：
1、Xiaohui Wu, Xiao Liu*, Jianxin Qin, Jingwen Zhou, Jian Chen*. Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol,Food Research International, 2022, 161, 111810.
2、Jianxin Qin, Yinghan Zhao, Jingwen Zhou, Guoqiang Zhang, Jianghua Li*, Xiao Liu*. Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing,Frontiers in Nutrition, 2022, 9: 970010.
3、Xiao Liu; Chao Wang; Xinwen Zhang; Guoqiang Zhang; Jingwen Zhou; Jian Chen*. Application prospect of protein-glutaminase in the development of plant-based protein foods,Foods, 2022, 11: 440
4、Xiao Liu, Suwei Ding, Jihong Wu*, Guodong Liu, Jiaojiao Wei, Fan Yang, Xingxun Liu*. Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels.Food Hydrocolloids, 2021, 120, 106953.
5、Xiao Liu, Zhuo-Yao Deng, Yuan Zou, Yun-Qi Huang, Xiao-Quan Yang*. Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents.Food Hydrocolloids, 2020, 98, 105280.
6、Xiao Liu, Yun-Qi Huang, Xiao-Wei Chen, Zhuo-Yao Deng, Xiao-Quan Yang*. Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles.Journal of Cereal Science, 2019, 87, 46-51.
7、Xiao Liu, Jian Guo, Zhi-Li Wan, Yu-Yang Liu, Qi-Jun Ruan, Xiao-Quan Yang*. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers.Food Hydrocolloids, 2018, 77, 168-175.
8、Xiao Liu, Yu-Yang Liu, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*.Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions.Food Hydrocolloids,2017, 73, 153-161.
9、Xiao Liu, Xiao-Wei Chen, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang*. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil.Food Hydrocolloids, 2016, 61, 747-755.
二、专利情况
1、刘潇，秦鉴新，周景文，陈坚.一种以植物蛋白和柑橘纤维为基质的脂肪模拟物及其在植物蛋白肉的应用；202210504967.8
2、刘潇，张彦森，陈坚，周景文，吴懿娜，秦鉴新.一种植物蛋白肉包的制作方法；202210705990.3
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三、承担教学科研项目情况
1、江苏省自然科学基金（BK20210673），主持，2021-2024
2、江苏省高等学校自然新利18体育官网登录网址面上项目（20KJB550006 )，主持，2020-2022
四、获奖情况（含指导学生获奖）
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以上资料更新时间截止：2022年8月
