教育经历 2013.09 - 2018.06，荷兰格罗宁根大学，生物物理，博士 2010.09 - 2013.06，吉林大学，食品科学，硕士 2006.09 - 2010.06，吉林大学，食品科学与工程（功能食品），学士 工作经历 2020.9至今 吉林大学，食品科学与工程学院，食品科学与工程系，副教授； 2018.07-2020.8吉林大学，食品科学与工程学院，食品科学与工程系，讲师

快速补充氨基酸小肽结构与活性的关系，蛋白精深加工及产业化应用、功能因子高值化开发与作用机制、食源性生物活性肽功能活性和吸收代谢、生物活性肽对细胞物理特性的影响

Pan, Feng Guang, Xian Mao Chen, Yong Pang, En Qi Yang, Su Yin Wang, Yan Fei Wang, and B. Q. Liu. "Characterization of volatile compounds in evening primrose oil after γ‐irradiate." Flavour and Fragrance Journal. Pan, Fengguang,, Yang EQ, Xu JY, Lu YF, Yang CX, Zhang YD, Li S, Boqun Liu*. 2022. Review of Preparation Methods, Mechanisms and Applications for Antioxidant Peptides in Oil. Grasas Aceites 73 (4), e478. Pan, Fengguang,, Wang MQ, Xu JY, Yang CX, Li S, Lu YF, Zhang YD, Liu BQ. 2022. Removal of DBP in evening primrose oil by activated clay modified by chitosan and CTAB. Grasas Aceites 73 (3), e474. Pan, Fengguang, Yuanyuan Li, Xiangdan Luo, Xiaoqing Wang, Chunshuang Wang, Baoli Wen, Xinrui Guan, Yufei Xu, and Boqun Liu*. "Effect of the chemical refining process on composition and oxidative stability of evening primrose oil." Journal of Food Processing and Preservation 44, no. 10 (2020): e14800. Chang, Kefei, Jingbo Liu, Wei Jiang, Ruixue Zhang, Ting Zhang, and Boqun Liu*. "Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior." Food Research International 136 (2020): 109311. Liu, Xuanting, Jingbo Liu, Wenqi Zhang, Robin Pearce, Meiru Chen, Ting Zhang, and Boqun Liu*. "Effect of the degree of glycation on the stability and aggregation of bovine serum albumin." Food Hydrocolloids 106 (2020): 105892. Liu, Xuanting, Wenqi Zhang, Jingbo Liu, Robin Pearce, Yang Zhang, Kangxin Zhang, Qingyang Ruan, Yiding Yu, and Boqun Liu*. "Mg2+ inhibits heat-induced aggregation of BSA: The mechanism and its binding site." Food Hydrocolloids 101 (2020): 105450. Du, Zhiyang, Jingbo Liu, Hui Zhang, Yuelin Chen, Xinling Wu, Yanqun Zhang, Xinyu Li, Ting Zhang, Hang Xiao, and Boqun Liu*. "l-Arginine/l-lysine functionalized chitosan–casein core–shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds." Food & function 11, no. 5 (2020): 4638-4647. Liu, Xuanting, Jingbo Liu, Wenqi Zhang, Shuo Han, Ting Zhang, and Boqun Liu*. "Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein." LWT 111 (2019): 846-852. Du, Zhiyang, Jingbo Liu, Jinxing Zhai, Haitao Huang, Shibiao Wei, Ting Zhang, Long Ding, and Boqun Liu*. "Fabrication of N-acetyl-l-cysteine and l-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds." Food Hydrocolloids (2019).