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刘成梅
发布时间:2015/6/1 16:35:50  点击量:9534  责任编辑:admin

    一、基本情况:
    姓   名:刘成梅
    性   别:男
    职   称:教授
    学   位:博士
    职   务:院长
    电   话:0791-88305871
    E-mail: liuchengmei@ncu.edu.cn
    主要研究领域:食品加工新技术、食品大分子改性、天然产物与功能食品。

    二、个人简历:
    刘成梅,现任南昌大学食品学院院长,中德联合研究院院长,南昌大学食品科学与技术国家重点实验室副主任,生物质转化教育部工程研究中心副主任,南昌大学中德食品工程中心主任;食品科学国家重点学科带头人,享受国务院政府特殊津贴专家,入选国家百千万人才工程,并被人力资源和社会保障部授予“有突出贡献中青年专家”荣誉称号。江西省主要学科和技术带头人,首届江西省青年科学家,首届江西省"赣鄱英才 555 工程"人选,江西省优秀博士生指导教师。江西省食品质量与安全技术协会副理事长、江西省食品科学技术学会副理事长、中国粮油学会食品分会常务理事,中国食品科技学会功能食品专业分会常务理事,中国农学会农产品加工与贮运分会常务理事。
    一直从事食品领域的教学与科研工作,获国家教学成果奖二等奖“食品科学与工程专业创新人才培养体系的创建与实践”,主讲《食品工程原理》、《食品工艺学》、《现代食品加工技术》等多门本科生及研究生课程。主讲的《食品工程原理》获江西省教育厅省级精品课程,主编教材《食品工程原理》获第二批“十二五”普通高等教育本科国家级规划教材,是“食品科学与工程”国家级特色专业、首批教育部“卓越”工程师教育培养计划和国家级工程实践教育中心等国家质量工程项目的负责人。
    先后主持包括国家自然科学基金、国家“863”计划项目、国家科技支撑计划等国家及省部级项目30余项,获江西省科技进步一等奖、中华农业科技奖一等奖、全国商业科技进步一等奖、湖南省科学技术进步一等奖等省部级奖励12项,在J Agri Food Chem, Food Chem, Carbohyd Polym,J Cereal Sci等国内外核心刊物发表学术论文100余篇,其中SCI/EI收录40余篇,出版教材3部,获国家发明专利授权38项。主要研究领域为食品加工新技术、食品大分子改性、以及天然产物与功能食品,曾先后到泰国、德国、新加坡、美国等国家进行学术访问和交流,研究成果均处于国内领先水平,部分达国际先进水平。
    
    三、
代表性论文列举如下: 
    1. Liang Rui-hong, Wang Ling-hua, Chen Jun*, Liu Wei, Liu Cheng-mei*. Alkylated pectin: synthesis, characterization, viscosity and emulsifying properties. Food hydrocolloids. Accept. (2013IF = 4.28)
    2、Chen Jun, Wang Qi, Gong Joshua, Liu Chengmei*. (2014). Issues deserve attention in encapsulating probiotics: Critical Review of Existing Literature. Critical Reviews in Food Science and Nutrition. Accept. (IF = 5.548)
    3、Chen Jun, Liu Wei, Liu Chengmei*, Li Ti, Liang Ruihong, Luo Shunqing. (2012). Pectin modifications: A review. Critical Reviews in Food Science and Nutrition. Accept and in press. DOI: 10.1080/10408398.2012.718722. (IF = 5.548)
    4、Chen Jun, Wu Shuangshuang, Liang Ruihong*, Liu Wei*, Liu Chengmei, Shuai Xixiang, Wang Zhaojun. (2014). The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seeds[J], Food Chemistry,2014,165,1-8. (IF = 3.259)
    5、Chen Jun, Liang Ruihong*, Liu Wei, Luo Shunjing*, Liu Chengmei, Wu Shuangshuang, Wang Zhaojun. (2014). Extraction of pectin from premna microphylla turcz leaves and its physicochemical properties[J], Carbohydrate Polymers, 2014,102, 376-384. (IF = 3.916)
    6、Chen Jun, Liang Ruihong, Liu Wei, Li Ti*, Liu Chengmei*, Wu Shuangshuang, Wang Zhaojun. (2013). pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties[J]. Carbohydrate Polymers, 2013, 91(1): 175-182. (IF = 3.916)
    7、Chen Jun, Liang Ruihong, Liu Wei, Liu Chengmei*, Li Ti, Tu Zhongcai, Wan Jie. (2012). Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism[J]. Food Hydrocolloids, 2012, 28(1): 121-129. (IF = 3.494)
    8、Liang Ruihong, Chen Jun, Liu Wei, Liu Chengmei*, Yu Wen, Yuan Min, Zhou Xiaoqing. (2012). Extraction, characterization and spontaneous gel-forming property of pectin from creeping fig (Ficus pumila Linn.) seeds[J]. Carbohydrate Polymers, 2012, 87(1): 76-83. (IF = 3.479)
    9、Li Ti, Shen Peiyi, Liu Chengmei*, LiangRuihong, Yan Na, Chen Jun. (2014). Major polyphenolics in pineapple peels and their antioxidant interactions[J]. International Journal of Food Properties, 2014,17(8), 1825-1847. (IF = 0.906)
    10、Xia Wen, Fu Guiming, Liu Chengmei*, Zhong Yejun, Zhong Junzhen, Luo Shunjing, Liu Wei. (2014) Effects of cellulose, lignin and hemicellulose on the retrogradation of rice starch[J], Food Science and Technology Research, 2014, 20(02):375-383. (2013 IF = 0.355)
    11、Yanjun Zhang,Wei Liu*,Chengmei Liu*, Shunjing Luo, Ti Li, Yunfei Liu, Di Wu, Yanna Zuo. (2014). Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology[J], Food Chemistry, 2014, 158: 255-261. (2013 IF = 3.259)  
    12、Yejun Zhong, Wei Liu, Xingfeng Xu,Chengmei Liu*, Zongcai Tu. (2014). Correlation analysis between color parameters and sensory characteristics of rice with different milling degrees[J], Journal of Food Processing and Preservation, 2014, 38(4): 1890-1897. (2013 IF = 0.938) 
    13、Yejun Zhong, Zongcai Tu, Chengmei Liu*, Wei Liu*, Xingfeng Xu, Yimin Ai, Weilin Liu, Jun Chen, Jianyong Wu. (2013). Effect of microwave irradiation on composition, structure and properties of rice (Oryza sativa L.) with different milling degrees[J], Journal of Cereal Science, 2013, 58(2),228-233. (2013 IF = 1.943)
    14、Chengmei Liu*, Yanjun Zhang, Wei Liu, Jie Wan, Weihua Wang, Li Wu, Naibei Zuo,Yiran Zhou, Zhonglin Yin. (2011). Preparation, physicochemical and texture properties of texturized rice produce by improved extrusion cooking technology[J], Journal of Cereal Science, 2011,54: 473-480. (2011 IF = 2.073)
    15、Zhen Fu, Jun Chen, Shunjing Luo*, Chengmei Liu*, Wei Liu. (2013). Effect of food additives on starch retrogradation: A review[J], Starch, DOI 10.1002/star.201300278. (2013 IF = 1.401)
    16、Jianyong Wu, Jun Chen, Wei Liu* , Chengmei Liu* , Yejun Zhong, Dawen Luo, Zhongqiang Li, Zonglan Huang. (2014). Selective peroxidase inactivation of lightly milled rice by superheated steam[J], Journal of Cereal Science, 2014, 60(2): 623-630
(2013 IF = 1.943)
    17、Jianyong Wu, Jun Chen, Wei Liu* , Chengmei Liu* , Yejun Zhong, Dawen Luo, Zhongqiang Li, Xiaojuan Guo. (2014). Effects of aleurone layer on rice cooking: A histological investigation. Food Chemistry, http:// dx.doi.org/10.1016/j.foodchem. 20
14.11.058(2013 IF = 3.259)
    18、Zhen Fu, Shun-Jing Luo, James N. BeMiller, Wei Liu, Cheng-Mei Liu*. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch. (2015). Starch–Stärke, DOI 10.1002/star.201400256. (2013 IF=1.401).
    19、Zhou Guohui, Zhao Tianhai, Wan Jie*, Liu Chengmei, Liu Wei, Wang Risi. (2015). Predict the glass transition temperature and plasticization of β-cyclodextrin/water binary system by molecular dynamics simulation[J]. Carbohydrate research, 2015, 401: 89-95.(2013 IF = 1.966)
    20、Chengmei Liu*, Shuibing Yang, Wei Liu, Ruilian Wang, Jie Wan, and Weilin Liu. (2010). Preparation and characterization of medium-chain fatty acid liposomes by lyophilization[J]. Journal of Liposome Research, 2010, 20(3): 183-190.  (IF = 1.823)
    21、Weilin Liu, Wei Liu, Chengmei Liu*, Jianhua Liu, Huijuan Zheng, Shuibing Yang, and Jiahong Su. (2011). Preparation and evaluation of easy energy supply property of medium-chain fatty acids liposomes[J]. Journal of Microencapsulation, 2011, 28(8): 783-790. (IF = 1.553)
    22、Wei Liu, Weilin Liu, Chengmei Liu*, Jianhua Liu, Shuibing Yang, Huijuan Zheng, Hanwu Lei, Roger Ruan, Ti Li, Zongcai Tu, Xinyong Song. (2011). Medium-chain fatty acid nanoliposomes for easy energy supply[J]. Nutrition, 2011, 27(6): 700-706. (IF = 3.025) 
    23、Weilin Liu, Wei Liu, Chengmei Liu*, Shuibing Yang, Jianhua Liu, Huijuan Zheng, Kunming Su. (2011). Medium-chain fatty acid nanoliposomes suppress body fat accumulation in mice[J]. British Journal of Nutrition, 2011, 106(09): 1330-1336. (IF = 3.013)
    24、Weilin Liu, Aiqian Ye, Chengmei Liu*, Wei Liu, Harjinder Singh. (2012). Structure and integrity of liposomes prepared from milk-or soybean-derived phospholipids during in vitro digestion[J]. Food Research International, 2012, 48(2): 499-506. (IF = 3.005)
    25、Shuibing Yang, Wei Liu*, Chengmei Liu, Weilin Liu, Guihong Tong, Huijuan Zheng, Wei Zhou. (2012). Characterization and bioavailability of vitamin C nanoliposomes prepared by film evaporation-dynamic high pressure microfluidization[J]. Journal of Dispersion Science and Technology, 2012, 33(11): 1608-1614. (IF = 0.6)
    26、Ti Li, Shuibing Yang, Wei Liu, Chengmei Liu*, Weilin Liu, Huijuan Zheng, Wei Zhou, Guihong Tong. (2013). Preparation and characterization of nanoscale complex liposomes containing medium-chain fatty acids and vitamin C[J]. International Journal of Food Properties, 2013 (just-accepted). (IF = 0.906)
    27、Weilin Liu, Jianhua Liu, Wei Liu*, Ti Li, Chengmei Liu*. (2013). Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate–chitosan-coated nanoliposomes[J]. Journal of Agricultural and Food Chemistry, 2013, 61(17): 4133-4144. (IF = 3.107) 
    28、Weilin Liu, Aiqian Ye*, Wei Liu, Chengmei Liu*, Harjinder Singh. (2013). Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids[J]. Journal of Dairy Science, 2013, 96(4): 2061-2070. (IF = 2.55)
    29、Weilin Liu, Aiqian Ye*, Wei Liu, Chengmei Liu*, Harjinder Singh. (2013). Liposomes as food ingredients and nutraceutical delivery systems[J]. Agro Food Industry Hi-Tech, 2013, 24(2): 68-71. (IF = 0.294)
    30、Yang Shuibing, Liu Chengmei, Liu Wei, Yu Haixia, Zheng Huijuan, Zhou Wei, Hu Yaqin*. (2013). Preparation and Characterization of Nanoliposomes Entrapping Medium-Chain Fatty Acids and Vitamin C by Lyophilization[J]. International Journal of Molecular Sciences, 14 (2013) 19763-19773. (IF =2.339)
    31、Zhou Wei, Liu, Wei*, Zou Liqiang, Liu Weilin, Liu Chengmei, Liang Ruihong, Chen Jun. (2014). Storage stability and skin permeation of vitamin C liposomes improved by pectin coating[J]. Colloids and Surfaces. B, Biointerfaces, 117C (2014) 330-337. (IF =4.287)
    32、Zou, Liqiang, Liu Wei*, Liu Weilin, Liang Ruihong, Li Ti, Liu Chengmei*, Cao Yanlin, Niu Jing, Liu Zhen. (2014). Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization[J]. Journal of Agricultural and Food Chemistry, 62 (2014) 934-941. (IF =3.107)
    33、 Zou, Liqiang, Peng Shengfeng, Liu Wei*, Gan Lu, Liu Weilin, Liang Ruihong, Liu Chengmei*, Niu Jing, Cao Yanlin, Liu Zhen. (2014). Improved in vitro digestion stability of (−)-epigallocatechin gallate through nanoliposome encapsulation[J]. Food Research International, 64 (2014) 492-499. (IF =3.05)
    34、Zou Liqiang, Peng Shengfeng, Liu Wei, Chen Xing, Liu Chengmei. A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives–based nanoliposome: capacity to improve in vitro digestion stability of (−)–epigallocatechin gallate, Food Research International, (2014). (IF =3.05)
    35、Peng Shengfeng, Zou Liqiang, Liu Wei, Gan Lu, Liu Weilin, Liang Ruihong, Liu Chengmei, Niu Jing, Cao Yanlin, Liu Zhen, Storage Stability and Antibacterial Activity of Eugenol Nanoliposomes Prepared by an Ethanol Injection–Dynamic High-Pressure Microfluidization Method, Journal of Food Protection®, 78 (2015) 22-30. (IF =1.797)
    36、Junzhen Zhong, Shunjing Luo*, Chengmei Liu, Wei Liu. (2014). Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high-pressure microfluidization treatment in relation to antigenicity[J]. European Food Research and Technology, 2014: 1-7.  (IF =1.387) 
    37、Junzhen Zhong, Yue Tu, Wei Liu*, Yujia Xu, Chengmei Liu, Ruyan Dun. (2014). Antigenicity and conformational changes of β-lactoglobulin by dynamic high pressure microfluidization combining with glycation treatment[J]. Journal of Dairy Science, 2014, 97(8): 4695-4702. (IF =2.55)
    38、Junzhen Zhong, Chengmei Liu*, Wei Liu, Xiaofei Cai, Zongcai Tu, Jie Wan. (2011). Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin[J]. European Food Research and Technology, 2011, 233(1): 95-102. (IF =1.566)
    39、Liu Wei, Liu Jianhua, Xie Mingyong*, Liu Chengmei, Liu Weilin, Wan Jie. (2009). Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from chinese pear (pyrus pyrifolia nakai)[J]. Journal of Agricultural and Food Chemistry, 57 (2009)  5376-5380. (IF =2.469)
    40、Liu Wei, Liu Jianhua, Liu Chengmei*, Zhong Yejun, Liu Weilin, Wan Jie. (2009).  Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment[J]. Innovative Food Science & Emerging Technologies, 2009, 10(2): 142-147. (IF =2.174)
    41、Liu Wei*, Liu Junping, Zou Liqiang, Zhang Zhaoqin, Liu Chengmei, Liang Ruihong, Xie, Mingyong, Wan Jie. (2014). Stability and conformational change of methoxypolyethylene glycol modification for native and unfolded trypsin[J]. Food Chemistry, 2014, 146: 278-283. (IF =3.259)
    42、Liu Wei*, Zou Liqiang, Liu Junping, Zhang Zhaoqin, Liu Chengmei, Liang Ruihong.(2013). The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase[J]. Food Chemistry, 2013, 140(1): 289-295. (IF =3.259)
    43、Zhong Junzhen, Xu Yujia, Liu Wei, Liu Chengmei*, Luo Shunjing*, Tu Zongcai. (2012). Antigenicity and functional properties of β-lactoglobulin conjugated with fructo-oligosaccharides in relation to conformational changes[J]. Journal of Dairy Science, 2012, 96(5): 2808-2815. (IF =2.566)
    44、Liu Wei, Zhang Zhaoqin, Liu Chengmei*, Xie Mingyong, Liang Ruihong, Liu Junping, Zou Liqiang, Wan Jie.(2012). Effect of molecular patch modification on the stability of dynamic high‐pressure microfluidization treated trypsin[J]. Innovative Food Science & Emerging Technologies, 2012, 16: 349-354. (IF =2.528)
    45、Zhong Junzhen, Liu Wei, Liu Chengmei*, Wang, QH, Li Ti, Tu Zongcai, Luo Shunjing, Cai Xiaofei, Xu Yujia. (2012). Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high-pressure microfluidization in relation to antigenicity[J]. Journal of Dairy Science, 2012, 95(8): 4237-4245. (IF =2.566)
    46、Zhong Junzhen, Liu Chengmei*, Liu Wei, Cai Xiaofei, Tu Zongcai, Wan, Jie. (2011). Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin[J]. European Food Research and Technology, 2011, 233(1): 95-102. (IF =1.566)
    47、Liu Chengmei*, Zhong Junzhen, Liu Wei, Tu Zongcai, Wan Jie, Cai Xiaofei, Song Xinyun.(2011). Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization[J]. Journal of Food Science, 2011, 76(4): E341-E347. (IF =1.658)
    48、Liu Wei, Zhang Zhaoqin, Liu Chengmei, Xie Mingyong*, Tu Zongcai, Liu Jianhua, Liang Ruihong. (2010).  The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin[J]. Food Chemistry, 2010, 123(3): 616-621. (IF =3.458)
    49、Liu Wei, Xie Mingyong*, Zhong Yejun, Liu Chengmei, Guan Bin, Wang Qian. (2010). Fluorescence Spectra Analysis of Papain Structure Treated by Dynamic High Pressure Microfluidization in Low Pressure Ranges[J]. Spectroscopy and Spectral Analysis, 2010, 30(2): 387-390.

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