2011年博士毕业于华南理工大学，2017年赴加拿大阿尔伯塔大学农业、食品及营养科学系访问交流1年。2012年至今在中国农业科学院农产品加工研究所工作，为谷物加工与品质调控创新团队骨干成员。

1.全麦发酵制品品质改良及调控技术研究 2.食品体系中蛋白-多糖相互作用研究 3.谷物和食用豆中活性因子挖掘及功能性配料研发

Liya Liu, Wei Yang, Steve W. Cui, Zhijian Jiang, Qiang Chen, Haifeng Qian, Li Wang*, Sumei Zhou* Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough. Food Hydrocolloids, 2018, 84, 545-551. Zhijian Jiang, Liya Liu, Wei Yang, Lan Ding, Muhammad Awais, Li Wang*, Sumei Zhou*. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids. Food chemistry, 2018, 259, 18-24. Liya Liu, Qiangzhong Zhao, Sumei Zhou, Mouming Zhao*. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions, Food Hydrocolloids, 2016, 56: 303-310. Liya Liu, Mengli Zhao, Xingxun Liu, Kui Zhong, Litao Tong, Xianrong Zhou, Sumei Zhou*. Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran. Journal of the Science of Food and Agriculture, 2016, 96: 3484-3491. Wei Yang, Zhijian Jiang, Liya Liu, Yanjun Lin, Li Wang, Sumei Zhou*. The effect of pentosanase on the solubilization and degradation of arabinoxylan extracted from whole and refined wheat flour. Journal of the science of food and agriculture, 2016, 97(3): 1034–1041 .Li-Tao Tong, Kui Zhong, Liya Liu, Ju Qiu, Lina Guo, Xianrong Zhou, Li Cao*, Sumei Zhou*. Effects of dietary wheat bran arabinoxylans on cholesterol metabolism of hypercholesterolemic hamsters, Carbohydrate Polymers, 2014，112: 1-5. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Jing Kong, Zhao Long, Mouming Zhao*. Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability, Food Chemistry, 2012, 132: 822-1829. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Zhao Long, Jing Kong, Mouming Zhao*. Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface, Food Hydrocolloids, 2012, 27:339-346. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Mouming Zhao*. Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface, Food Hydrocolloids，2011, 25:921-927. Kui Zhong, Liya Liu, Litao Tong, Xin Zhong, Qiang Wang, Sumei Zhou*. Rheological properties and antitumor activity of schizophyllan produced with solid-state fermentation, International Journal of Biological Macromolecules，2013, 62:13-17.