刘玮琳，江西赣州人，博士，副教授，硕士研究生导师。2013年博士毕业于南昌大学食品科学与工程专业，博士期间在新西兰Massey University访学一年，2013年6月起任职于浙江工商大学食品与生物工程学院，2016年由国家留学基金委资助前往英国Institute of Food Research从事博士后研究工作一年。江西省优秀硕士毕业论文、江西省优秀博士毕业论文获得者。国家大学生创新创业导师、浙江省生命科学竞赛优秀指导教师，指导学生获得大学生“创青春”创新创业大赛全国铜奖、浙江省金奖、浙江省生命科学竞赛一等奖。

食品软物质（乳液、脂质体、水凝胶）的形成机制、被包埋营养因子的释放、体外胃肠道消化过程中的控释缓释、结构与稳定性关系，及其与食品成分的相互作用。

针对婴幼儿的特殊膳食用食品营养成分的婴幼儿消化、吸收机制。

基于人工胃肠道消化系统的开发及应用于传统食品的消化特性研究

W.L. Liu, et al. Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling. Advances in Colloid and Interface Science. 2019, 263:52-67.

W.L. Liu, et al. Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models. Food Chemistry. 2018, 258:266-273.

W.L. Liu, et al. Kinetic stability and membrane structure of liposomes during in vitro infant intestinal digestion: Effect of cholesterol and lactoferrin. Food Chemistry. 2017, 230: 6-13.

W.L. Liu, et al. Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate. Food Chemistry. 2016, 196: 396-404.

W.L. Liu, et al. Behaviour of liposomes loaded with bovine serum albumin during in vitro digestion. Food Chemistry. 2015, 175: 16-24.

W.L., Liu, W Liu, J.H. Liu, et al. Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate-chitosan coated nanoliposomes. Journal of Agricultural and Food Chemistry. 2013, 61: 4133-4144.