刘元法，教授，博士生导师，食品科学与资源挖掘全国重点实验室常务副主任、国家高层次人才、美国油脂化学家学会(AOCS)中国分会副主席、中国粮油学会油脂分会副会长、食用植物油产业技术创新战略联盟秘书长、教育部新世纪优秀人才、国家级高层次领军人才。重点围绕油脂安全与营养开展基础与应用结合研究，主持国家“十三五”国家重点研发项目、“十二五”国家科技支撑计划、国家自然科学基金及企业合作课题等重大研发项目10余项；发表学术论文200余篇；申请国际发明专利4件（其中授权3件），国家发明专利70余件（其中授权近30余件）；主编/参编《食品专用油脂》、《油料科学原理》、《食品产业科技创新发展战略》、《未来食品科学与技术》等教材、专著4部；获国家技术发明二等奖1项（排名第4）、国家科技进步二等奖3项（分别排名第1、第3、第4）。
1、Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes, Int J Food Sci Tech, 2013（SCI, IF=1.24）
2、Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv, Junzao, Int J Biol Macromol, 2013, 55:83-87（SCI, IF=2.453）
3、Optimization of Extraction of Natural Pigment from Purple Sweet Potato by Response Surface Methodology and Its Stability, Journal of Chemistry, 2013（SCI, IF=0.484）
4、Concentration of Omega-3 Polyunsaturated Fatty Acids from Oil of Schizochytrium limacinum by Molecular Distillation: Optimization of Technological Conditions, Ind Eng Chem Res, 2013, 52:3918-3925（SCI, IF=2.237）
5、Purification of L-alpha glycerylphosphorylcholine by column chromatography, J Chromatogr A, 2012, 1220:108-114（SCI, IF=4.531）
6、Dehydration of crude protein from Ginkgo biloba L. by microwave freeze drying, Int J Biol Macromol, 2012, 50(4):1008-1010（SCI, IF=2.453）
7、Aqueous medium enzymatic preparation of L-alpha glycerylphosphorylcholine optimized by response surface methodology, Eur Food Res Technol, 2012, 234(3):485-491（SCI, IF=1.566）
8、Purification of L-alpha glycerylphosphorylcholine from the enzyme reaction solutions by resin column chromatography, J Am Oil Chem Soc, 2012, 89(6):1155-1163（SCI, IF=1.773）
9、Identification of the Fatty Acyl Residues Composition and Molecular Species of Phosphatidylcholines in Soy Lecithin Powder by UPLC-ESI-MS/MS, Chromatographia, 2012, 75:1271-1278（SCI, IF=1.195）
10、Enzymatic Catalyzed Synthesis of Low-Calorie Structured Lipid in A Solvent-Free System: Optimization by Response Surface Methodology, J Agric Food Chem, 2011, 59:12635-12642（SCI, IF=2.816）
11、Adsorption Isotherms for Bleaching Soybean Oil with Activated Attapulgite, J Am Oil Chem Soc, 2008, 85:979-984（SCI, IF=1.803）
12、Purification of Soybean Phosphatidylcholine Using D113-III Ion Exchange Macroporous Resin Packed Column Chromatography, J Am Oil Chem Soc, 2009, 86:183-188（SCI, IF=1.803）
13、Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines, Eur Food Res Technol, 2010, 230:759-767（SCI, IF=1.585）
14、Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products, Eur Food Res Technol, 2010, 230:457-466（SCI, IF=1.585）
15、Extraction of policosanols from hydrolysed rice bran wax by high-intensity ultrasound, International Journal of Food Science and Technology, 2008, 43:763-769（SCI, IF=1.17）
