个人简历

教育经历\r
1985.09-1989.07 江西农业大学 蔬菜 学士\r
1989.09-1992.07 北京农业大学 农产品加工及贮藏工程硕士\r
1997.09-2004.07 中国农业大学 农产品加工及贮藏工程 博士\r
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工作经历\r
1992.06-1995.06 北京市永定门食品厂 研发部经理/工程师 \r
1995.06-2005.12 中国农业大学食品科学与营养工程学院 讲师、副教授 \r
2005.12-至今 中国农业大学食品科学与营养工程学院 教授 \r
2011.01-2019.5 中国农业大学食品科学与营养工程学院 副院长、教授\r
2019.5-至今 中国农业大学食品科学与营养工程学院 院长、教授

研究领域

""果蔬加工、食品非热加工""""

近期论文

Li R., Wang Y., Ling J., LiaoX. (2017). Effects of high pressure processing on activity and structure of solubleacid invertase in mango pulp, crude extract, purified form and modelsystems.Food Chemistry, 231, 96-104.\r
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Zhao, F., Wang, Y.,An, H., Hao,Y., Hu. X., Liao, X. (2016). New Insights into the Formation of Viable But NonculturableEscherichia coliO157:H7 Induced by High Pressure CO2.mBio, 7(4): e00961-16.\r
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Rao, L., Bi, X., Zhao, F., Wu, J., Hu, X., &Liao, X. (2016). Effect of high-pressure CO2 processing on bacterial spores.Critical Reviews in Food Science and Nutrition, 56(11), 1808-1825.\r
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Zhou, L., Bi, X., Xu, Z., Yang, Y., &Liao, X. (2015). Effects of high-pressure CO2 processing on flavor, texture, and color of foods. Critical Reviews in Food Science and Nutrition, 55(6), 750-768.\r
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Li, R., Wang, Y., Wang, S., &Liao, X. (2015).A comparative study of changes in microbiological quality and physicochemical properties of N2-infused and N2-degassed banana smoothies after high pressure processing.Food and Bioprocess Technology, 8(2), 333-342.\r
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Zhao, L., Wang, Y., Qiu, D., &Liao, X. (2014). Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice.Food and Bioprocess Technology, 7(11), 3246-3258.\r
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Li, R., Wang, Y., Hu, W., &Liao, X. (2014). Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2. Innovative Food Science & Emerging Technologies, 23, 68-78.\r
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Zhou, L., Wang, Y., Liu, F., Bi, X., &Liao, X. (2014). Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice. Food Hydrocolloids, 40, 173-181.\r
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Zhao, L., Wang, Y., Wang, S., Li, H., Huang, W., & Liao, X. (2014). Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment.International Journal of Food Microbiology, 174, 12-18.\r
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Liu, F., Wang, Y., Li, R., Bi, X., &Liao, X. (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars.Innovative Food Science & Emerging Technologies, 21, 35-43.\r
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Liu, F., Wang, Y., Bi, X., Guo, X., Fu, S., &Liao, X. (2013).Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment.Food and Bioprocess Technology, 6(10), 2675-2684.\r
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Hu, W., Zhou, L., Xu, Z., Zhang, Y., &Liao, X. (2013). Enzyme inactivation in food processing using high pressure carbon dioxide technology. Critical Reviews in Food Science and Nutrition, 53(2), 145-161.\r
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Zhao, F., Bi, X., Hao, Y., &Liao, X. (2013). Induction of viable but nonculturableEscherichia coli O157: H7 by high pressure CO2 and its characteristics. Plos One, 8(4), e62388.\r
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Wang, Y., Yi, J., Yi, J., Dong, P., Hu, X., & Liao, X. (2013).Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure.Food and Bioprocess Technology, 6(6), 1570-1579.\r
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Li, H., Zhao, L., Wu, J., Zhang, Y., &Liao, X. (2012). Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiology, 30(1), 139-145.\r
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Hu, W., Zhang, Y., Wang, Y., Zhou, L., Leng, X., Liao, X.,& Hu, X. (2010). Aggregation and homogenization, surface charge and structural change, and inactivation of mushroom tyrosinase in an aqueous system by subcritical/supercritical carbon dioxide.Langmuir, 27(3), 909-916.\r
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Sun, J., Bai, W., Zhang, Y., Liao, X., & Hu, X. (2011). Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field. Food Chemistry, 126(3), 1203-1210.\r
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Sun, J., Bai, W., Zhang, Y., Liao, X.,& Hu, X. (2011). Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatment.Food Chemistry, 128(3), 742-747.\r
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Xu, Z., Wu, J., Zhang, Y., Hu, X., Liao, X., & Wang, Z. (2010). Extraction of anthocyanins from red cabbage using high pressure CO2. Bioresource Technology, 101(18), 7151-7157.\r
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Liao, H., Kong, X., Zhang, Z., Liao, X., & Hu, X. (2010). Modeling the inactivation of Salmonella Typhimurium by dense phase carbon dioxide in carrot juice. Food Microbiology, 27(1), 94-100.\r
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Zhou, L., Zhang, Y., Leng, X., Liao, X., & Hu, X. (2010).Acceleration of precipitation formation in peach juice induced by high-pressure carbon dioxide.Journal of Agricultural and Food Chemistry, 58(17), 9605-9610.