刘韫滔

2022年06月30日 09:25  点击:[]

穿着西装笔挺的男子描述已自动生成

刘韫滔,博士,博士后,教授,博士生导师,江南大学博士毕业,美国塔夫兹大学博士联合培养,中国食品科学技术学会青年工作委员会委员,第十三批四川省学术和技术带头人后备人选,四川农业大学引进人才。主要从事功能性多糖相关的科研工作,先后主持和参与国家自然科学基金、中国博士后科学基金、四川省重点研发项目、四川省应用基础研究计划等国家和省部级项目20余项;发表论文30余篇(单篇最高影响因子16.806),包括Advanced Science、Journal of Agricultural and Food Chemistry、Food Chemistry、Food&function、Carbohydrate Polymer、Journal of Functional Foods和Industrial Crops and Products等食品行业内主流期刊,出版专著2部,参与国家级规划教材编写1部,授权国家发明专利9件。

单位电话

0835-2882187

电子邮箱

liuyt@sicau.edu.cn

招生专业

博士:0905Z1畜产品质量与安全

学硕:083200食品科学与工程

专硕:095135食品加工与安全

教育经历

2010.09—2014.06,江南大学,食品科学,工学博士

2006.09—2009.06,汕头大学,生物化学与分子生物学,理学硕士

2001.09—2005.06,湖南农业大学,生物技术,理学学士

工作经历

2021.12—至 今,四川农业大学食品学院工作,教授

2016.12—2021.12,四川农业大学食品学院工作,副教授

2014.12—2017.06,四川农业大学动物营养研究所工作,博士后

2014.06—2016.12,四川农业大学食品学院工作,讲师

2012.10—2013.10,USDA human nutrition research center on age, Tufts University(Boston),访问学者

获奖荣誉

2021年 第十三批四川省学术和技术带头人后备人选

2021年 食品学院2020年学科专业建设特别贡献奖一等奖

2019年 四川农业大学2019年学生暑期“三下乡”社会实践活动优秀指导教师

2017年四川农业大学本科教学质量二等奖

2017年四川农业大学优秀班主任

社会、学会及学术兼职

中国食品科学技术学会青年工作委员会委员

中国食品科学技术学会“食品安全与健康科普——百名专家百校行活动”专家

Molecules杂志(IF 4.411)客座编辑(Special Issue "Natural Antibacterial Materials")

《Journal of Agricultural and Food Chemistry》《Carbohydrate Polymers》、《Food Hydrocolloids》、《Bioresource Technology》、《International Journal of Biological Macromolecules》、《LWT-Food Science and Technology》、《食品工业科技》等期刊的审稿人;

教学工作

本科生:《食品营养学》、《食品感官评价》、《食品功能与保健》

研究生:《食品营养与健康专题》、《食品科学进展》

研究领域

功能性多糖的物质基础及作用机制

功能性预制食品的设计与加工

活性成分的靶向递送系统

科研项目

1.纳米硒-多糖的制备及其修复糖尿病小鼠肾脏损伤机制,中国博士后基金面上项目(一等资助),2015M580795,主持,已结题

2.硒化梭柄松苞菇多糖的定向制备及其基于Nrf2/NF-κB信号通路的抗氧化损伤机理研究,四川省博士后特别资助(一等资助),川人社办发[2016]184号,主持,已结题

3.硒酸酯化梭柄松苞菇多糖的制备、结构表征及其抗糖尿病活性研究,四川省教育厅科研项目,16ZB0053,主持,已结题

4.四川农业大学“人才引进”科研启动经费,主持,已结题

5.攀西芒果深加工及应用技术研究(子课题),四川省重点研发项目(优质水果工程产业链关键技术集成与示范),2018NZ0012,主持子课题,已结题

6.木姜叶柯(甜茶)的微生物发酵脱涩关键技术及应用研究,成都市技术创新研发项目,2019-YFYF-00045-SN,主持,已结题

7.花椒副产物综合利用及精油关键技术,四川省重点研发项目,2019YFN0176,主持子课题,已结题

8.唾液酸乳糖对新生仔猪肠道屏障的保护作用与机制,国家自然科学基金面上项目,31972599,参与,在研

9.纳米硒化褐黄牛肝菌多糖复合体的制备及其对糖尿病肾脏氧化损伤的保护机制,四川省应用基础研究计划,2020YJ0156,主持,已结题

10.灰喇叭菌烹饪产品的体外模拟消化对其营养成分及抗氧化活性的研究,四川省苗子工程,2020JDRC0085,合作导师,在研

11.基于3D打印川味糍粑加工工艺及品质研究,川菜发展研究中心科研项目,CC20Z09,主持,在研

12.藏茶精深加工关键技术研究及创新产品开发应用,雅安市科技项目(市校合作),22SXHZ0042,主持,在研

13.四川农业大学双支计划“拔尖人才”特支经费及后补助经费。

学术论文

1. Yuntao Liu, Siqi Zeng, Wei Ji, Huan Yao, Lin Lin*, Haiying Cui, Hélder A. Santos*, Guoqing Pan*.Emerging theranostic nanomaterials in diabetes and its complications. Advanced Science, 2022, 25: 2102466 (Top期刊,一区,SCI收录,IF= 16.806).

2. Yuntao Liu*, Weimin Huang, Changyi Zhang, Cheng Li, Zhengfeng Fang,Zhen Zeng*, Bin Hu, Hong Chen, Wenjuan Wu, Tiqiang Wang, Xiguo Lan. Targeted and untargeted metabolomic analyses and biological activity ofTibetan tea. Food Chemistry, 2022, 384: 132517 (Top期刊,一区,SCI收录,IF= 7.514).

2. Weimin Huang, Changyi Zhang, Zepeng Gu, Cheng Li, Zhengfng Fang, Zhen Zeng, Zhiqing Zhang, Bin Hu, Hong Chen, Wenjuan Wu, Tiqiang Wang, Xiguo Lan, Yuntao Liu*. Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius(Hance) Chun). Food Bioscience, 2022, 46: 101567 (二区,SCI收录,IF= 4.24).

4.YuntaoLiu*, Weimin Huang, Wanyun Han, Cheng Li, Zhiqing Zhang, Bin Hu, Sui Chen, Pengju Cui, Songming Luo, Zizhong Tang, Wenjuan Wu, Qingying Luo. Structure characterization ofOudemansiella radicatapolysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities. LWT-Food Science and Technology, 2021, 146: 111469 (Top期刊,一区,SCI收录,IF= 4.006).

5.Yuntao Liu*, Xiaoyu Duan, Mingyue Zhang, Cheng Li, Zhiqing Zhang, Bin Hu, Aiping Liu, Qin Li, Hong Chen, Zizhong Tang, Wenjuan Wu, Daiwen Chen. Extraction, structure characterization, carboxymethylation and antioxidant activity of acidic polysaccharides fromCraterellus cornucopioides. Industrial Crops & Products, 2021, 159:113079 (Top期刊,一区,SCI收录,IF= 4.244).

6.Yuntao Liu*, Yiwen Li, Yu Ke, Cheng Li, Zhiqing Zhang, Yinglong Wu, Bin Hu, Aiping Liu, Qingying Luo, WenjuanWu. In vitro saliva-gastrointestinal digestion and fecal fermentation ofOudemansiella radicatapolysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota. Carbohydrate Polymers, 2021, 251: 117041 (Top期刊,一区,SCI收录,IF= 7.182).

7.Yuntao Liu*, Yiwen Li, Yu Ke, Cheng Li, Zhiqing Zhang, Aiping Liu, Qingying Luo, Bokun Lin, Jialiang He, WenjuanWu. Processing of four different cooking methods ofOudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity. Food Chemistry, 2021, 337: 128007 (Top期刊,一区,SCI收录,IF= 6.306).

8.Yuntao Liu*, Xiaoyu Duan, Songqi Duan, Cheng Li, Bin Hu, Aiping Liu, Yinglong Wu, Hejun Wu, Hong Chen, Wenjuan Wu. Effects of in vitro digestion and fecal fermentation on stability and metabolic behavior of polysaccharides fromCraterellus cornucopioides. Food&function, 2020, 11:6899-6910 (Top期刊,一区,SCI收录,IF= 4.171).

9.Yuntao Liu*, Xiaoyu Duan, Mingyue Zhang, Cheng Li, Zhiqing Zhang, Aiping Liu, Bin Hu, Jialiang He, Dingtao Wu, Hong Chen, Wenjuan Wu. Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity ofCraterellus cornucopioides. LWT-Food Science and Technology, 2020, 131: 109768 (Top期刊,一区,SCI收录,IF= 4.006).

10.Yuntao Liu*, Yixi Liu, Mingyue Zhang, Cheng Li, Zhiqing Zhang, Aiping Liu, Yinglong Wu, Hejun Wu, Hong Chen, Xinjie Hu, Bokun Lin*, Wenjuan Wu. Structural characterization of a polysaccharide fromSuillellus luridusand its antidiabetic activity via Nrf2/HO-1 and NF-κB pathways. International Journal of Biological Macromolecules, 2020, 162:935-945 (Top期刊,二区,SCI收录,IF= 5.162).

11.Yuntao Liu*, Yiwen Li, Huilan Zhang, Cheng Li, Zhiqing Zhang, Aiping Liu, Hong Chen, Bin Hu, Qingying Luo, Bokun Lin, WenjuanWu. Polysaccharides fromCordyceps miltariscultured at different pH: Sugar composition and antioxidant activity. International Journal of Biological Macromolecules, 2020, 162:349-358 (Top期刊,二区,SCI收录,IF= 5.162).

12.Yansu Yan, Songqi Duan, Huilan Zhang, Yuntao Liu*, Cheng Li, Bin Hu, Aiping Liu, Dingtao Wu, Jialiang He, Wenjuan Wu. Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation. Carbohydrate Polymers, 2020, 243:116446 (Top期刊,一区,SCI收录,IF= 7.182).

13.Yuxian You, Mingyue Zhang, Wen Yang, Cheng Li, Yuntao Liu*, Caiming Li*, Jialiang He, WenjuanWu. Starch phosphorylation and the in vivo regulation of starch metabolism and characteristics. International Journal of Biological Macromolecules, 2020, 159:823-831 (Top期刊,二区,SCI收录,IF= 5.162).

14.Yuntao Liu*, Tingting Tang, Songqi Duan, Cheng Li, Qinlu Lin, Hejun Wu, Aiping Liu, Bin Hu*, Dingtao Wu, Suqing Li, Li Shen, Wenjuan Wu. The purification, structural characterization and antidiabetic activity of polysaccharide fromAnoectochilus roxburghii. Food&function, 2020, 11:3730-3740 (Top期刊,一区,SCI收录,IF= 4.171).

15.Yuntao Liu*, Tingting Tang, Songqi Duan, Zhizhi Qin, Cheng Li, Zhiqing Zhang, Aiping Liu, Dingtao Wu, Hong Chen, Guoquan Han, Bokun Lin*, Jialiang He, Wenjuan Wu. Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste. LWT-Food Science and Technology, 2020, 127:109360 (Top期刊,一区,SCI收录,IF= 4.006).

16.Yuntao Liu*, Tingting Tang, Songqi Duan, Zhizhi Qin, Hui Zhao, Meiyan Wang, Cheng Li, Zhiqing Zhang, Aiping Liu, Guoquan Han, Dingtao Wu, Hong Chen, Li Shen, Wenjuan Wu, Yuping Dong. Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing. Food and Bioprocess Technology, 2020, 13:548-563 (二区,SCI收录,IF= 3.356).

17.Yuntao Liu*, Yixi Liu, Hangyan Dan, Cheng Li, Aiping Liu, Hong Chen, Qinlu Lin, Wenjuan Wu, Li Shen, Pengfei Yin, Xing Feng, Jian Wang. Structural elucidation and hepatoprotective activities of polysaccharides from a mutant mSM-105 ofCatathelasma ventricosumwith enhanced production of 1,6-β-glucan, Industrial Crops and Products, 2019, 130:459-466 (Top期刊,一区, SCI收录, IF= 3.849).

18.Siqi Zeng, Yu Ke, Yixi Liu, Yingbin Shen, Lan Zhang, Cheng Li, Aiping Liu, Li Shen, Xinjie Hu, Hejun Wu, Wenjuan Wu, Yuntao Liu*. Synthesis and antidiabetic properties of chitosan-stabilized selenium nanoparticles. Colloids and Surfaces B: Biointerfaces, 2018, 170: 115-121 (二区, SCI收录, IF= 3.997).

19.Yuntao Liu*, Siqi Zeng, Yixi Liu, Wenjuan Wu, Yingbin Shen, Lan Zhang, Cheng Li, Hong Chen, Aiping Liu, Li Shen, Bin Hu, Caixia Wang. Synthesis and antidiabetic activity of selenium nanoparticles in the presence of polysaccharides fromCatathelasma ventricosum. International Journal of Biological Macromolecules, 2018, 114: 632-639 (二区, SCI收录, IF= 3.909).

20.Lan Zhang, Yu Hu, Xiaoyu Duan, Tingting Tang, Yingbin Shen, Bin Hu, Aiping Liu, Hong Chen, Cheng Li, Yuntao Liu*. Characterization and antioxidant activities of polysaccharides from thirteen boletus mushrooms. International Journal of Biological Macromolecules, 2018, 113:1-7 (二区, SCI收录, IF= 3.909).

21.Tingting Tang, Xiaoyu Duan, Yu Ke, Lan Zhang, Yingbin Shen, Bin Hu, Aiping Liu, Hong Chen, Cheng Li, Wenjuan Wu, Li Shen, Yuntao Liu*. Antidiabetic activities of polysaccharides fromAnoectochilus roxburghiiandAnoectochilus formosanusin STZ-induced diabetic mice. International Journal of Biological Macromolecules, 2018, 112: 882-888 (二区, SCI收录, IF= 3.909).

22.Yuntao Liu*, Qianqian Tang, Xiaoyu Duan, Tingting Tang, Yu Ke, Lan Zhang, Cheng Li, Aiping Liu, Zhao Su, Bin Hu. Antioxidant and anticoagulant activities of mycelia polysaccharides fromCatathelasma ventricosumafter sulfated modification. Industrial Crops and Products, 2018, 112:53-60 (Top期刊,一区, SCI收录, IF= 3.849).

23.Yuntao Liu*, Yuxian You, Yiwen Li, Lan Zhang, Tingting Tang, Xiaoyu Duan, Cheng Li, Aiping Liu, Bin Hu, Daiwen Chen. Characterization of carboxymethylated polysaccharides fromCatathelasma ventricosumand their antioxidant and antibacterial activities. Journal of Functional Foods, 2017, 38PA:355-362 (二区, SCI收录, IF= 3.470).

24.Yuntao Liu*, Yuxian You, Yiwen Li, Lan Zhang, Leilei Yin, Yingbin Shen, Cheng Li, Hong Chen, Shujuan Chen, Bin Hu, Daiwen Chen. The characterization, selenylation and antidiabetic activity of mycelial polysaccharides fromCatathelasma ventricosum. Carbohydrate Polymers, 2017, 174:72-81 (Top期刊,二区, SCI收录, IF= 5.158).

25.Yuntao Liu, Di Chen, Yuxian You, Siqi Zeng, Yu Hu, Xiaoyu Duan, Aiping Liu, Hong Chen, Xinjie Hu, Shujuan Chen, Cheng Li, Daiwen Chen*. Structural Characterization and Antidiabetic Activity of a Glucopyranose-rich Heteropolysaccharide fromCatathelasma ventricosum. Carbohydrate Polymers, 2016, 149:399-407 (Top期刊,二区, SCI收录, IF= 5.158).

26.Yuntao Liu, Di Chen, Yuxian You, Siqi Zeng, Yiwen Li, Qianqian Tang, Guoquan Han, Aiping Liu, Chaohui Feng, Cheng Li, Yujie Su, Zhao Su, Daiwen Chen*. Nutritional Composition of Boletus Mushrooms from Southwest China and Their Antihyperglycemic and Antioxidant Activities. Food Chemistry, 2016, 211:83-91 (Top期刊,二区, SCI收录, IF= 4.946).

27.李林键,张长懿,韩宛芸,顾泽鹏,孙庆杰,邱立忠,卞希良,邬应龙,刘韫滔*.花椒叶总黄酮和多糖的微生物发酵同步提取工艺研究.食品与发酵科技, 2020, 56(6):7-13.

28.段松岐,唐婷婷,刘奕希,李诚,刘韫滔*.食品胶体对库拉索芦荟凝胶的3D打印特性的影响.食品与发酵工业, 2020, 46(23):116-122.

29.段小雨,段松岐,张蕙兰,李诚,刘爱平,杨文久,董毓平,刘韫滔*.芒果废弃物降解菌的筛选及香菇混菌发酵条件优化.四川农业大学学报, 2020,38(03):311-318.

30.刘韫滔*,黄伟民,李诚,刘爱平,王体强,唐婷婷.木姜叶柯全发酵茶的活性成分及其降血糖活性研究.食品与发酵工业, 2020,46(20):53-60.

31.刘韫滔*,张蕙兰,李诚,刘爱平,胡滨,杨文久.不同品种、不同采摘月份对芒果干营养成分和食用品质的影响.食品与发酵工业, 2020, 46(15):193-200.

32.但杭妍,李仍树,张铭月,张蕙兰,孙佳艺,杨文久,刘彦彬,韩忠华,刘爱平,李诚,刘韫滔*.产自攀枝花市的四种水果果干品质特性分析.食品工业科技, 2020, 41(04):33-45.

授权专利

1.一种富硒酵母培养工艺的优化方法和工艺(发明专利,第一发明人),ZL201710977590.7,2020.12.04

2.一种富硒牛肝菌的液体发酵工艺优化方法及工艺(发明专利,第一发明人),ZL201710977618.7,2020.09.01

3.一种纳米硒-梭柄松苞菇多糖复合体的制备方法(发明专利,第一发明人),ZL201510166652.7,2018.10.19

4.一种超声辅助提取食用菌菇中活性物质的方法(发明专利,第一发明人),ZL201510166600.X,第一发明人,2018.07.24

5.一种羧甲基化梭柄松苞菇多糖的制备方法(发明专利,第二发明人),ZL201510660701.2,2017.10.13

6.一种硒酸酯化梭柄松苞菇多糖的制备方法(发明专利,第一发明人),ZL201510660703.1,2017.08.11

7.一种硫酸酯化梭柄松苞菇多糖的制备方法(发明专利,第一发明人),201510660702.7,2017.08.11

8.一种高压联合超声辅助提取蘑菇中活性物质的工艺(发明专利,第一发明人),ZL201510166651.2,2017.04.12

9.香菇多糖的超声辅助提取及其原材料的快速预处理方法(发明专利,第一发明人),ZL201410582033.1,2017.01.04

专著教材

梭柄松苞菇提取物中降血糖活性成分的分离纯化和结构鉴定(独著),2015,西安交通大学出版社,25万字

我的团队

本实验室属于我院食品营养与健康团队。本实验室现有在职研究人员2人,其中教授1人,讲师1人,四川农业大学引进人才1人,中国食品科学技术学会青年工作委员会委员1人,第十三批四川省学术和技术带头人后备人选1人。团队共主持国家级省部级项目20余项,发表SCI论文40余篇,最高IF16.806,获授权专利40余件,指导学生获国家级省部级创新创业项目资助6项。现有在硕士研究生共16人,本科生2人,毕业生中5人在攻读博士学位(江南大学和华南理工大学),12人获得推免资格(分别就读于江南大学、中国农业大学、华南理工大学、中国海洋大学、四川农业大学等)。主要研究方向:预制食品的开发、农产品的营养和功能评价、多糖的分离纯化和结构鉴定、多糖的活性机理、多糖的定向修饰、多糖的消化酵解代谢特征、多维组学对疾病、免疫、发育相关的调控机制解析及人工智能应用。

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