联系邮箱

sm_liuhk@ujn.edu.cn

研究方向

植物基食品功能成分研究与深加工

主讲课程

食品原料学，美容营养学，文献检索与论文写作

科研成果

及奖励

1、主持或参与项目

高梁高活力种子精选技术研究

功能性馕的工艺引进开发与示范推广

超声在芽苗菜生产过程中的应用技术研究

7S和11S球蛋白在大豆发芽过程中构象和功能性研究

超声对发芽大豆苷元型异黄酮富集的机制研究

2、论文

HongKai   Liu ^1*, ZhenHua Li   ¹, XiaoWei Zhang, YunPeng Liu, JianGuo Hu, CongWei Yang, XiaoYan Zhao   **. The effects of ultrasound on the growth, nutritional quality and   microbiological quality of sprouts. Trends in Food Science & Technology.   2021, 111, 292–300（中科院1区，IF= 12.563）

HongKai   Liu¹, YaYun   Chen¹, ShuJie Zhang, TingTing Hu, YaHong Zhang, TianYao   Zhao, YuFan Kang. The Influence of Light-Emitting Diodes on the Phenolic Compounds   and Antioxidant Activities in Pea Sprouts. Journal of Functional   Foods. 2016, 25:459–465 (¹ These authors contributed   equally.)（中科院1区，IF= 3.859）

Zhenhua   Li,* , Xiaoyan Zhao, Xiaowei Zhang，Hongkai Liu *.   Bioactive Compounds and Biological Activities of Sorghum Grains. Foods. 2021,   10, 2868. （中科院2区，IF= 4.350）

HongKai   Liu, YuFan Kang, XiaoYan Zhao, YunPeng Liu, XiaoWei Zhang, ShuJie   Zhang. Effects of elicitation on bioactive compounds and biological   activities of sprouts. Journal of Functional Foods. 2019, 53: 136–145. （中科院2区，IF= 3.470）

Xiaoyan Zhao ¹, Hongkai Liu ¹, Xiaowei Zhang, Haitao Zhu. Comparison of structures of walnut   protein fractions obtained through reverse micelles and alkaline extraction   with isoelectric precipitation. International Journal of Biological   Macromolecules. 2019,125:1214–1220 (¹These authors contributed   equally.)（中科院2区，IF= 3.909）

Xiaoyan Zhao¹, Hongkai   Liu¹, Xiaowei Zhang, Haitao Zhu, Qiang Ao. Surface structure   and volatile characteristic of peanut proteins obtained through AOT reverse   micelles. Colloids and Surfaces B: Biointerfaces, 2019, 173, 860–868(¹   These authors contributed   equally.)（中科院2区，IF= 3.997）

Wei-Na   Huang¹，Hong-Kai Liu¹, Yang-Dong Guo, Yu-Fan Kang. Ethylene-induced changes in   lignification and cell wall-degrading enzymes in the roots of mungbean(Vigna   radiata) sprouts. Plant Physiology and Biochemistry.2013,73:412-419 (¹   These authors contributed equally.) (IF=3.330)

Xiaoyan Zhao¹，Hongkai Liu¹，Xiaowei Zhang，Guixiang   Zhang，Haitao Zhu.   Astaxanthin from haematococcus pluvialis microencapsulated by spray drying:   characterization and antioxidant activity. Journal of the American Oil   Chemists' Society. 2019, 96: 93–102(¹These authors contributed   equally.) (IF=1.421)

Xiaoyan Zhao¹, Hongkai   Liu¹, Xiaowei Zhang, Qiang Ao. Effect of pressure grinding   technology on the physicochemical and antioxidant properties of Tremella   aurantialba powder. Journal of Food Processing and Preservation.   2018,42(12): e13833. (¹ These authors contributed equally.)

Hong-Kai Liu,   Yan Cao, Wei-Na Huang, Yang-Dong Guo, Yu-Fan Kang. Effect of ethylene on total phenolics, antioxidant   activity, and the activity of metabolic enzymes in mung bean sprouts. European Food Research and Technology.2013, 237:755–764.(IF=1.802)

HongKai Liu,YaYun Chen, ShuJie Zhang, GuiQin Zhang,YuFan Kang. The carotenoids, chlorophylls, total phenolic, total flavonoid and antioxidant activity in legumes seeds and sprouts.(abstract). The 8th Conference and Exhibition of the International Society for Nutraceuticals and Functional Foods.2015.258

刘红开,李 放,张亚宏,刘 红,康玉凡.蚕豆种皮中膳食纤维的提取条件及其理化特性测定.食品科学.2016,16:22-28.（EI）

3、获奖情况

2017年中国豆制品行业科技进步三等奖

2019年中国豆制品行业科技创新一等奖，获优秀科技创新人才称号。

2019山东省高等学校科学技术奖三等奖

教学成果

及奖励

1、主持或参与项目

济南大学2021年教学改革研究项目_基于混合式教学的“美容营养学”课程思政教学设计与实践

2、获奖情况

济南大学第二批课程思政优秀教学案例

2019，2021济南大学教学贡献奖

第十一届山东省大学生科技节——第八届山东省大学生营养健康菜创意大赛，指导学生获一等奖，获优秀指导教师称号。

第十届山东省大学生科技节——第七届山东省大学生营养健康菜创意大赛，指导学生获特等奖，获优秀指导教师称号。