刘伟，男，1972年生，博士，二级教授，博士生导师，南昌大学食品学院食品科学与工程系系主任，南昌大学中德食品中心副主任。入选江西省百千万工程人才、江西省赣鄱英才555工程－青年拔尖人才、江西省主要学科学术与技术带头人、江西省高校中青年学科带头人、江西省青年科学家等。

讲授课程 本科生：食品产品开发

硕士生：食品贮藏技术、现代食品加工技术、现代食品工程装备与技术

博士生：食品科学研究进展、现代食品加工高新技术

学术成就 先后获国家级教学成果二等奖2项、江西省自然科学一等奖1项、江西省科技进步二等1项、农业部中华农业科技一等1项和中国商业联合会科学技术二等1项等

承担课题 承担国家自然科学基金、国家“十二五”支撑计划子课题、国家农业成果转化资金重点项目等国家与省部级项目15项，企业横向项目5项。

主要承担的课题有：

1、国家自然科学基金（面上）“环境响应型食品乳液运载体构建及其负载活性成分生物利用率改善机制（编号31972071）”（直接经费58万元，2020.01-2023.12）

2、国家自然科学基金（地区）“层层自组装修饰脂质体的结构特性变化与摄取释放的关系（编号21766018）”（直接经费40万元，2018.01-2021.12）

3、国家自然科学基金（地区）“去折叠态多酚氧化酶的酶促褐变与分子构象变化的关系（编号31460435）”（经费55万元，2015.01-2018.12）

4、国家自然科学基金（地区）“DHPM驱动脂质体二次组装机理及其结构与热力学稳定性关系（编号21266021）”（经费58万元，2013.01-2016.12）

5、国家自然科学基金（地区）“基于动态高压微射流和分子修饰的去折叠态胰蛋白酶热稳定性及其相关机理研究（编号31060209）”（经费26万元，2011.01-2013.12）

6、国家“十二五”支撑计划“节碎米分离制取高水溶性米蛋白关键技术（编号2012BAD34B0203）”子课题（经费20万元，2012.01-2014.12）

7、主持食品科学与技术国家重点实验室自由探索课题“负载疏水性活性成分的乳液载体的制备及其生物利用率的影响（编号SKLF-ZZB-201717）”（经费8万元，2017.01-2018.12）

8、江西省人才团队计划主要学科学术和技术带头人资助计划“高稳定性的多酚纳米脂质体的制备及其生理活性（编号20162BCB22009）”（经费50万元，2016.01-2018.12）

9、江西省自然科学基金重点项目“新兴食品乳液运载体系的构建及其对营养物生物利用率的影响机制（编号20171ACB20005）”（经费50万元，2017.01-2019.12）

10、江西省“赣鄱英才555工程-青年拔尖人才培养计划”

食品加工新技术、食品组分的理化和功能改性、营养物运载体制备技术与生物利用、食品副产物资源的高效增值利用。

[1]WeiLiu,JianhuaLiu,MingyongXie*,ChengmeiLiu,WeilinLiu,JieWan.Characterizationandhighpressuremicrofluidization-inducedactivationofpolyphenoloxidasefromchinesepear(PyruspyrifoliaNakai)[J].JournalofAgriculturalandFoodChemistry,2009,57(12):5376-5380.

[2]WeiLiu,JianhuaLiu,ChengmeiLiu*,YejunZhong,WeilinLiu,JieWan.Activationandconformationalchangesofmushroompolyphenoloxidasebyhighpressuremicrofluidizationtreatment[J].InnovativeFoodScienceandEmergingTechnologies,2009,10(2):142-147.

[3]WeiLiu,ZhaoQinZhang,ChengMeiLiu,MingYongXie*,ZongCaiTu,JianHuaLiu,RuiHongLiang.Theeffectofdynamichigh-pressuremicrofuidizationontheactivity,stabilityandconformationoftrypsin[J].FoodChemistry,2010,123(3):616-621.

[4]WeiLiu,WeilinLiu,ChengmeiLiu*,JianhuaLiu,ShuibingYang,HuijuanZheng.Medium-chainfattyacidsnanoliposomesforeasyenergysupply[J].Nutrition,2011,27(6):700-706.

[5]WeiLiu,ZhaoqinZhang,ChengmeiLiu*,MingyongXie,RuihongLiang,JunpingLiu,LiqiangZou,JieWan.Effectofmolecularpatchmodificationonthestabilityofdynamichigh-pressuremicrofluidizationtreatedtrypsin[J].InnovativeFoodScience&EmergingTechnologies,2012,16(10):349-354.

[6]WeiLiu*,LiqiangZou,JunpingLiu,ZhaoqinZhang,ChengmeiLiu,RuihongLiang.Theeffectofcitricacidontheactivity,thermodynamicsandconformationofmushroompolyphenoloxidase[J].FoodChemistry,2013,140(1-2):289-295.

[7]WeilinLiu,JianhuaLiu,WeiLiu*,TiLi,ChengmeiLiu*.Improvedphysicalandinvitrodigestionstabilityofapolyelectrolytedeliverysystembasedonlayer-by-layerself-assemblyalginate-chitosancoatednanoliposomes[J].JournalofAgriculturalandFoodChemistry,2013,61(17):4133-4144.

[8]WeiZhou,WeiLiu*,LiqiangZou,WeilinLiu,ChengmeiLiu,RuihongLiang,JunChen.EnhancedstoragestabilityandskinpermeationofvitaminCbyanovelpectin-coatednanoliposomesdeliverysystem[J].ColloidsandSurfacesB:Biointerfaces,2014,117(5):330-337.

[9]WeiLiu*,JunpingLiu,LiqiangZou,ZhaoqinZhang,ChengmeiLiu,RuihongLiang,MingyongXie,JieWan.Stabilityandconformationalchangeofmethoxypolyethyleneglycolmodificationfornativeandunfoldedtrypsin[J].FoodChemistry,2014,146(1):278-283.

[10]YanjunZhang,WeiLiu*,ChengmeiLiu*,ShunjingLuo,Tili,YunfeiLiu,DiWu,YannaZuo.Retrogradationbehaviorofhigh-amylosericestarchpreparedbyimprovedextrusioncookingtechnology[J].FoodChemistry,2014,158(9):255-261.

[11]LiqiangZou,WeiLiu*,WeilinLiu,RuihongLiang,ChengmeiLiu*,YanlinCao,JingNiu,ZhenLiu.Characterizationandbioavailabilityofteapolyphenolnanoliposomespreparedbycombiningethanolinjectionmethodwithdynamichighpressuremicrofluidization[J].JournalofAgriculturalandFoodChemistry,2014,62(4):934-941.

[12]JunzhenZhong,YueTu,WeiLiu*,YujiaXu,ChengmeiLiu,RuyanDun.Antigenicityandconformationalchangesofβ-lactoglobulinbydynamichighpressuremicrofluidizationcombiningwithglycationtreatment[J].JournalofDairyScience,2014,97(8):4695-4702.

[13]LiqiangZou,ShengfengPeng,WeiLiu*,LuGan,WeilinLiu,RuihongLiang,ChengmeiLiu*,JingNiu,YanlinCao,ZhenLiu,XingChen.Improvedinvitrodigestionstabilityof(−)-epigallocatechingallatethroughnanoliposomeencapsulation[J].FoodResearchInternational,2014,64(10):492-499.

[14]LiqiangZou,ShengfengPeng,WeiLiu*,XingChen,ChengmeiLiu*.Anoveldeliverysystemdextransulfatecoatedamphiphilicchitosanderivatives-basednanoliposome:Capacitytoimproveinvitrodigestionstabilityof(−)-epigallocatechingallate[J].FoodResearchInternational，2015,69(3):114-120.

[15]LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Utilizingfoodmatrixeffectstoenhancenutraceuticalbioavailability:Increaseofcurcuminbioaccessibilityusingexcipient[J].JournalofAgriculturalandFoodChemistry,2015,63(7):2025-2062.

[16]LiqiangZou,BingjingZheng,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Enhancingnutraceuticalbioavailabilityusingexcipientemulsions:Influenceoflipiddropletsizeonsolubilityandbioaccessibilityofpowderedcurcumin[J].JournalofFunctionalFood,2015,15(5):72-83.

[17]LiqiangZou,WeiLiu*,ChengmeiLiu,HangXiao,DavidJulianMcClements*.Influenceofemulsifierofexcipientemulsiononthecurcuminsolubilityandbioaccessibilityofcurcumin-emulsionmixtures[J].FoodandFunction,2015,6:2475-2486.

[18]LeiZhou,WeiLiu*,ZhiqiangXiong,LiqiangZou,JunChen,JunpingLiu,JunzhenZhong.Differentmodesofinhibitionfororganicacidsonpolyphenoloxidase[J].FoodChemistry,2016,199:439-446.

[19]JunzhenZhong,XiaofeiCai,ChengmeiLiu,WeiLiu*,YujiaXu,ShunjingLuo.PurificationandconformationalchangesofbovinePEGylatedbeta-lactoglobulinrelatedtoantigenicity[J].FoodChemistry,2016,199:387-392.

[20]ZhiqiangXiong,WeiLiu*,LeiZhou,LiqiangZou,JunChen.Mushroom(Agaricusbisporus)polyphenoloxidaseinhibitedbyapigenin:Multi-spectroscopicanalysesandcomputationaldockingsimulation[J].FoodChemistry,2016,203:430-439.

[21]JianyongWu,JunChen,WeiLiu*,ChengmeiLiu*,YejunZhong,DawenLuo,ZhongqiangLi,XiaojuanGuo.Effectsofaleuronelayeronricecooking:Ahistologicalinvestigation[J].FoodChemistry,2016,191:28-35.

[22]WeilinLiu,WeiLiu*,AiqianYe,ShengfengPeng,FuqiangWei,ChengmeiLiu,JianzhongHan*.Environmentalstressstabilityofmicroencapsulesbasedonliposomesdecoratedwithchitosanandsodiumalginate[J].FoodChemistry,2016,196:396-404.

[23]XingChen,LiqiangZou,WeiLiu*,DavidJulianMcclements*.Potentialofexcipientemulsionsforimprovingquercetinbioaccessibilityandantioxidantactivity:Aninvitrostudy[J].JournalofAgriculturalandFoodChemistry,2016,64(18):3653-3660.

[24]LeiZhou,ZhiqiangXiong,WeiLiu*,LiqiangZou.Differentinhibitionmechanismsofgentisicacidandcyaniding-3-O-glucosideonpolyphenoloxidase[J].FoodChemistry,2017,234:445-454.

[25]LeiZhou,WeiLiu*,LiqiangZou,ZhiqiangXiong,XiutingHu,JunChen.Aggregationandconformationalchangeofmushroom(Agaricusbisporus)polyphenoloxidasesubjectedtothermaltreatment[J].FoodChemistry,2017,214:423-431.

[26]ShengfengPeng,LiqiangZou,WeilinLiu,ZilinLi,WeiLiu*,XiutingHu,XingChen,ChengmeiLiu.Hybridliposomescomposedofamphiphilicchitosanandphospholipid:Preparation,stabilityandbioavailabilityasacarrierforcurcumin[J].CarbohydratePolymers,2017,156:322-332.

[27]YuqingZhu,XingChen,DavidJulianMcclements,LiqiangZou*,WeiLiu*.pH-,ion-andtemperature-dependentemulsiongels:Fabricatedbyadditionofwheyproteintogliadin-nanoparticlecoatedlipiddroplets[J].FoodHydrocolloids,2018,77:870-878.

[28]ShengfengPeng,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Fabricationandcharacterizationofcurcumin-loadedliposomesformedfromsunflowerlecithin:impactofcompositionandenvironmentalstress[J].JournalofAgriculturalandFoodChemistry,2018,66(46):12421-12430.

[29]ShengfengPeng,ZilinLi,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Enhancementofcurcuminbioavailabilitybyencapsulationinsophorolipid-coatednanoparticles:aninvitroandinvivostudy[J].JournalofAgriculturalandFoodChemistry,2018,66(6):1488-1497.

[30]ShengfengPeng,ZilinLi,LiqiangZou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.Improvingcurcuminsolubilityandbioavailabilitybyencapsulationinsaponin-coatedcurcuminnanoparticlespreparedusingasimplepH-drivenloadingmethod[J].FoodandFunction,2018,9(3):1829-1839.

[31]XingChen,DavidJulianMcclements,YuqingZhu,LiqiangZou*,ZilinLi,WeiLiu*,CeCheng,HongxiaGao,ChengmeiLiu.Gastrointestinalfateoffluidandgellednutraceuticalemulsions:impactonproteolysis,lipolysis,andquercetinbioaccessibility[J].JournalofAgriculturalandFoodChemistry,2018,66(34):9087-9096.

[32]XingChen,DavidJulianMcclements,JianWang,LiqiangZou*,SumengDeng,WeiLiu*,ChiYan,YuqingZhu,CeCheng,ChengmeiLiu.Coencapsulationof(-)-epigallocatechin-3-gallateandquercetininparticle-stabilizedW/O/Wemulsiongels:controlledreleaseandbioaccessibility[J].JournalofAgriculturalandFoodChemistry,2018,66(14):3691-3699.

[33]ShengfengPeng,LiqiangZou,WeiZhou,WeiLiu*,ChengmeiLiu,DavidJulianMcclements*.EncapsulationoflipophilicpolyphenolsintonanoliposomesusingpH-drivenmethod:advantagesanddisadvantages[J].JournalofAgriculturalandFoodChemistry,2019,67(26):7506-7511.

[34]DongwenFu,SumengDeng,DavidJulianMcclements,LeiZhou,LiqiangZou*,JiangYi,ChengmeiLiu,WeiLiu*.Encapsulationofbeta-caroteneinwheatglutennanoparticle-xanthangum-stabilizedPickeringemulsions:Enhancementofcarotenoidstabilityandbioaccessibility[J].FoodHydrocolloids,2019,89:80-89.

[35]ChiYan,DavidJulianMcClements,LiqiangZou*,WeiLiu*.AstablehighinternalphaseemulsionfabricatedwithOSA-modifiedstarch:animprovementinβ-carotenestabilityandbioaccessibility[J].FoodandFunction,2019,10:5446-5460.