近年来省部级以上科研项目

1)国家自然科学基金项目“基于孔隙行为的低含油率马铃薯片/条调控机制（31871840）”，基金委，2019-2022，项目主持。

2)国家自然科学基金项目“食品油炸过程中油脂的吸收机理及其调控机制（31371812）”，基金委，2014-2017，项目主持。

3)国家自然科学基金青年项目“油炸食品贮藏过程中油脂氧化劣变机理、动力学及其控制（31101361）”，基金委，2012-2014，项目主持。

4)“十三五”国家重点研发计划子课题“大宗油炸适度加工与综合利用技术及智能装备研发与示范”(2016YFD0401404-03)，科技部，2016-2020，子课题主持。

5)“十三五”国家重点研发计划 “食品安全突发事件及重大事件应急演练及应急保障决策系统研究”(2018YFC1603705)，科技部，2018-2021，子课题主持。

6)江苏省农业科技自主创新资金项目“特色嫩茎类蔬菜保鲜与加工关键技术创新”，2018—2021，主持。

7)江苏省重点研发计划（现代农业），高品质净菜绿色生产关键技术研发（BE2019309），2019-2022，主持。

近年来以通讯作者发表论文：

2022年

1)Zongyu Huang，Yang Ni，QunYu，Jinwei Li，N.A.Liuping Fan*，Michael Eskin*，(2022). (2022). Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm. Advances in Colloid and Interface Science, 304,102663. (IF:15.190)

2)Yang Ni, Jingjing Wu, Yanting Jiang, Jinwei Li,Liuping Fan*, Shengquan Huang* (2022). High-internal-phase pickering emulsions stabilized by ultrasound-induced nanocellulose hydrogels, Food hydrocolloids, 125: 107395.(IF: 11.504)

3)Ying Liu, Xin Ma, Jinwei Li,Liuping Fan*, Shengquan Huang* (2022). Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil, Carbohydrate Polymers, 276: 118734.(IF: 10.723)

4)Zhengwei Zhang, Jin Zhang,Liuping Fan*, Paul A. Kilmartin* (2022). Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms, Food Chemistry, 373:131426.(IF: 9.231)

5)Erpeng Chao, Jinwei Li,Liuping Fan* (2022). Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments, Food Chemistry, 384: 132496.(IF: 9.231)

6)Erpeng Chao, Jinwei Li,Liuping Fan* (2023). Influence of combined freeze-drying and far-infrared drying technologies on physicochemical properties of seed-used pumpkin, Food Chemistry, 398: 133849.(IF: 9.231)

7)Yan Li, Jinwei Li,Liuping Fan* (2022). Effects of combined drying methods on physicochemical and rheological properties of instant Tremella fuciformis soup, Food Chemistry, 396: 133644.(IF: 9.231)

8)Mengwei Wang, Jinwei Li,Liuping Fan* (2022). Quality changes in fresh-cut asparagus with ultrasonic-assisted washing combined with cinnamon essential oil fumigation, Postharvest Biology and Technology, 187: 111873. (IF: 6.751)

9)Qun Yu,Liuping Fan*, Zhongyang Ding* (2022). The inhibition mechanisms between asparagus polyphenols after hydrothermal treatment and tyrosinase: A circular dichroism spectrum, fluorescence, and molecular docking study, Food Bioscience, 48: 101790. (IF: 5.318)

10)Yuhong Gong, Jun Li, Jinwei Li,Liuping Fan*, Li Wang** (2022). Effect of ultrasound-assisted freeze-dried on microstructure, bioactive substances, and antioxidant activity of Flos Sophorae Immaturus. Food Bioscience 49: 101913. (IF: 5.318)

11)Jun Li, Yuhong Gong, Jinwei Li,Liuping Fan* (2022). In vitro xanthine oxidase inhibitory properties of Flos Sophorae Immaturus and potential mechanisms, Food Bioscience, 47: 101711. (IF: 5.318)

12)Jun Li, Yuhong Gong, Jinwei Li,Liuping Fan* (2022). In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism, Food Chemistry, 379: 132100.(IF: 9.231)

13)Jun Li, Yuhong Gong, Jinwei Li,Liuping Fan* (2022). Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae Immaturus, Journal of the Science of Food and Agriculture, DOI:10.1002/jsfa.12215.(IF: 4.125)

14)Jun Li, Jinwei Li,Liuping Fan*, (2022). Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships, Food Reviews International, DOI: 10.1080/87559129.2022.2124414. (IF: 6.043)

15)Hui Duan, Jinwei Li, Leilei Yu*,Liuping Fan* (2022). The road ahead of dietary restriction on anti-aging: focusing on personalized nutrition, Critical Reviews in Food Science and Nutrition, 1-18, DOI: 10.1080/10408398.2022.2110034. (IF: 11.208)

16)Hui Duan, Jiani Pan, Min Guo, Jinwei Li, Leilei Yu*,Liuping Fan* (2022). Dietary strategies with anti-aging potential: Dietary patterns and supplements, Food Research International 158(10): 111501, DOI: 10.1016/j.foodres.2022.111501. (IF: 7.425)

17)Mengmeng Ji, Jinwei Li,Liuping Fan*. (2022). Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus, Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.17026. (IF: 2.609)

2021年

18)Ying Liu，Jianjun Tian，Tingting Zhang，Liuping Fan*（2021）. Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips, Food Chemistry, 345: 128832. (IF: 9.231)

19)Ying Liu，Jianjun Tian，Zhenhua Duan，Jinwei Li,Liuping Fan* (2021). Effect of oil surface activity on oil absorption behavior of potato strips during frying process, Food Chemistry, 365: 130427. (IF: 9.231)

20)Ying Liu，Jianjun Tian，Bo Hu，Peibin Yu,Liuping Fan* (2021). Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process, Food Chemistry, 360: 130045. (IF: 9.231)

21)Liu, Y; Chen, WF;Fan, LP（2021）.Effects of different drying methods on the storage stability of barley grass powder, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,10.1002/jsfa.11443 (IF: 4.125)

22)Qun Yu,Liuping Fan* (2021). Improving the bioactive ingredients and functions of asparagus from efficient to emerging processing technologies: A review, Food Chemistry, 358: 129903. (IF: 9.231)

23)Qun Yu,Liuping Fan*(2021). Antityrosinase and antioxidant activity of asparagus and its inhibition on B16F10 melanoma cells before and after hydrothermal treatment. Food Bioscience, 41, 101026. (IF: 5.318)

24)Qun Yu,Liuping Fan* (2021). Understanding the combined effect and inhibition mechanism of 4-hydroxycinnamic acid and ferulic acid as tyrosinase inhibitors. Food Chemistry, 352, 129369.(IF: 9.231)

25)Yang Ni, Xiaoshu Tang,Liuping Fan* (2021). Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum. LWT-Food Science and Technology, 135, 110062. (IF: 6.056)

26)Yang Ni, Jinwei Li,Liuping Fan* (2021). Effect of ultrasonic conditions on the interfacial property and emulsifying property of cellulose nanoparticles from ginkgo seed shells. Ultrasonics Sonochemistry, 70, 105335. (IF: 9.336)

27)Ni Yang, Gu Qianhui, Li Jinwei,Fan Liuping*（2021）. Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths, Food Hydrocolloids, 118: 106738. (IF: 11.504)

28)Jin Zhang, Tingting Xie,Liuping Fan* (2021). Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment. LWT-Food Science and Technology, 148, 111763. (IF: 6.056)

29)Jin Zhang, Peibin Yu,Liuping Fan*, Yong Sun (2021). Effect of ultrasound treatment on the starch properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 70, 105347. (IF: 9.336)

30)Jin Zhang,Liuping Fan* (2021). Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 74, 105548.(IF: 9.336)

31)Xin Ma, Ying Liu,Liuping Fan*, Weiqiang Yan (2021). Ethyl cellulose particles loaded with alpha-tocopherol for inhibiting thermal oxidation of soybean oil. Carbohydrate Polymers, 252, 117169. (IF: 10.723)

32)Hui Duan#, Leilei Yu#, Fengwei Tian, Qixiao Zhai*,Liuping Fan*, Wei Chen (2021). Antibiotic-induced gut dysbiosis and barrier disruption and the potential protective strategies. Critical Reviews in Food Science and Nutrition, 1-26. (IF: 11.208)

33)Yu Jiang,Liuping Fan* (2021). The effect of Poria cocos ethanol extract on the intestinal barrier function and intestinal microbiota in mice with breast cancer. Journal of Ethnopharmacology, 266, 113456. (IF: 5.195)

2020年

34)Jin Zhang, Ying Liu,Liuping Fan* (2020). Effect of pore characteristics on oil absorption behavior during frying of potato chips. Innovative Food Science and Emerging Technologies, 66, 102508. (IF: 7.104)

35)Qun Yu,Liuping Fan*, Jiajing Duan, Nan Yu, Na Li, Qingqing Zhu, Nana Wang (2020). Ultrasound and heating treatments improve the antityrosinase ability of polyphenols. Food Chemistry, 317, 126415. (IF: 9.231)

36)Qun Yu,Liuping Fan* (2020). New insights into antityrosinase capacity and polyphenols of Asparagus during hydrothermal treatments. Food Chemistry, 326, 126968. (IF: 9.231)

37)Qun Yu, Jiajing Duan, Nan Yu,Liuping Fan* (2020). Enhancing the antityrosinase activity of saponins and polyphenols from Asparagus by hot air coupled with microwave treatments. LWT-Food Science and Technology, 124, 109174. (IF: 6.056)

38)Qun Yu,Liuping Fan*, Jinwei Li (2020). A novel process for asparagus polyphenols utilization by ultrasound assisted adsorption and desorption using resins. Ultrasonics Sonochemistry, 63, 104920. (IF: 9.336)

39)Zhengwei Zhang, Jinwei Li,Liuping Fan*, Zhenhua Duan* (2020). Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine. Food Chemistry, 310, 125980. (IF: 9.231)

40)Zhengwei Zhang, Qun Yu, Jinwei Li,Liuping Fan* (2020). Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling. LWT-Food Science and Technology, 128, 109430. (IF: 6.056)

41)Longyang Yao,Liuping Fan*, Zhenhua Duan* (2020). Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices. Food Chemistry, 305, 125477. (IF: 9.231)

42)Longyang Yao,Liuping Fan*, Zhenhua Duan* (2020). Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices. LWT-Food Science and Technology, 121, 108981.(IF: 6.056)

43)Yu Jiang,Liuping Fan* (2020). Evaluation of anticancer activities of Poria cocos ethanol extract in breast cancer: In vivo and in vitro, identification and mechanism.Journal of Ethnopharmacology, 257, 112851. (IF: 5.195)

44)Yang Ni, Jinwei Li,Liuping Fan* (2020). Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions. International Journal of Biological Macromolecules, 149, 617-626. (IF: 8.025)

45)Yang Ni,Liuping Fan*, Yong Sun. (2020). Interfacial properties of cellulose nanoparticles with different lengths from ginkgo seed shells. Food Hydrocolloids, 109, 106121. (IF: 11.504)

46)Yanqing Li,Liuping Fan* (2020). Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids. LWT-Food Science and Technology, 123, 109117. (IF: 6.056)

47)Hui Duan, Leilei Yu*, Fengwei Tian, Qixiao Zhai,Liuping Fan*, Wei Chen (2020). Gut microbiota: A target for heavy metal toxicity and a probiotic protective strategy. Science of the Total Environment, 742, 140429. (IF: 10.753)

2019年

48)Qun Yu, Jinwei Li,Liuping Fan* (2019).Effect of Drying Methods on the Microstructure, Bioactivity Substances, and Antityrosinase Activity of Asparagus Stems. Journal of Agricultural Food Chemistry, 67, 1537−1545. (IF: 5.895)

49)Jian Wang,Liuping Fan* (2019). Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storage. Ultrasonics Sonochemistry, 58, 104631. (IF: 9.336)

50)Qun Yu,Liuping Fan* (2019). Five individual polyphenols as tyrosinase inhibitors: Inhibitory activity, synergistic effect, action mechanism, and molecular docking. Food Chemistry, 297, 124910. (IF: 9.231)

51)Zhengwei Zhang, Jieying Li,Liuping Fan* (2019). Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage. Food Chemistry, 276, 451-457. (IF: 9.231)

52)Thi Van Thanh Do,Liuping Fan*, Suhartini Wildan, Girmatsion Mogos (2019). Gac (Momordica cochinchinensis Spreng) fruit: A functional food and medicinal resource. Journal of Functional Foods, 62, 103512. (IF: 5.223)

53)Yang Ni, Zhong Zhang,Liuping Fan*, Juan Li (2019). Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages. LWT - Food Science and Technology, 111, 31-38. (IF: 6.056)

54)Chengxin Wang, Zhenhua Duan*,Liuping Fan*, Jinwei Li (2019). Supercritical CO₂fluid extraction of elaeagnusmollis diels seed oil and its antioxidant ability. Molecules, 24, 911. (IF: 4.927)

“果蔬食品的高品质干燥关键技术研究及应用”，获2012年度国家科技进步二等奖（排名第6）。

“调理果蔬脆片真空油炸品质调控关键技术研究与应用”，获2013年商业联合会一等奖（排名第3）。

“碳纤维面状红外辐射技术及高品质方便食品开发与应用”， 获2018年商业联合会二等奖(排名第1)。

授权发明专利

1)Liuping Fan, Jin Du, Jieying Li. Novel Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice，专利号：UP10405565

2)范柳萍，于群，李进伟.一种增强酪氨酸酶抑制活性的方法，专利号：ZL 201910529625.X

3)范柳萍，陈为凤，李进伟.一种大麦苗饮料及其制备方法，专利号：ZL 2018113904233

4)范柳萍等.一种利用维生素E微胶囊提高煎炸油体系稳定性的方法，专利号：ZL 2020107154203

5)范柳萍等.一种利用纳米纤维素水凝胶稳定的Pickering乳液，专利号：2021107828747

6)范柳萍，厉妍青，李进伟.一种槐米浊汁饮料及其制备方法，专利号：ZL 2018113904159

7)范柳萍，于群，李进伟.一种水热处理提高芦笋多酚对酪氨酸酶抑制作用的方法，专利号：ZL 2020108834577

8)范柳萍，王建，李进伟.一种延长芦笋贮藏期的保鲜方法，专利号：ZL 2019114218226

9)范柳萍，俞琳，李进伟.一种降低油炸马铃薯脆片含油率的方法，专利号：ZL 2015108338735

10)范柳萍，雷茜，李进伟.一种提高油炸食品贮藏品质的耐高温抗氧化剂的制备方法，专利号：ZL2014105846327

11)范柳萍，倪洋，李进伟.一种利用白果壳纤维素稳定的Pichering乳液及其制备方法，专利号：ZL 2019110509383

12)范柳萍；倪洋；李洁莹；唐晓姝；周宇林.一种提高高蛋白及高淀粉含量的植物蛋白饮料稳定性的方法，专利号：ZL201810238603.3，2021年07月27日

13)范柳萍，李进伟，陈志雄.一种玛咖复合片及其制备方法，专利号：ZL 2015110200210

14)范柳萍，李进伟，成玉梁，杜晶，刘献礼，丁占生.一种梅酒的新型制备方法，专利号：ZL201410806043

15)范柳萍，翁锦龄，陈佳佳，田小珍，耿晨昊，刘宇良，丁占生.一种杨梅酒和杨梅汁的护色方法，专利号：ZL201710298442.2

16)范柳萍，李洁莹，石志民，李静.一种热加工白蘑菇护色剂及其应用，专利号：ZL 2015107577813

17)范柳萍，杜晶，李洁莹.一种克鲁弗毕赤酵母及其制备无醇杨梅发酵果汁的方法，专利号：ZL 2016101375653

18)范柳萍，杜晶，李洁莹.一株酿酒酵母菌株及其制备杨梅果酒的方法，专利号：ZL 2015107940116

19)范柳萍等.一种双阶段提取制备洋葱功能成分的方法，ZL2010580117.3。

本科生课程：《食品加工与制造》、《现代食品加工技术》。

研究生课程：《现代食品加工技术》

每年招收博士研究生1-2名，硕士生2-4名。