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刘贵珊

职称:教授

研究方向:1、生鲜肉智能保鲜技术与系统研究 2、传统肉制品绿色加工

邮箱:liugs@nxu.edu.cn

个人简介 教育经历 工作经历 研究方向 讲授课程 主编教材及专著 主持科研项目 奖励 代表性论文 授权发明专利 登记成果 学术兼职 联系方式

博士、教授、博导,宁夏回族自治区科技创新领军人才,主要从事肉品科学与技术研究。兼任中国畜产品加工学会理事,宁夏食品科学技术协会理事,《光谱学与光谱分析》(SCI收录)及《农业工程学报》(EI收录)青年编委,《保鲜与加工》第五届编委会委员、国家自然科学基金函评专家,宁夏重点研发计划项目评审专家。

近5年,主持国家自然科学基金项目3项,省部级科研项目17项,获省部级奖励3项;发表论文106篇,其中SCI收录68篇(影响因子大于10分的15篇),ESI高被引2篇,ESI高被引及ESI热点论文1篇;授权专利2项,出版专著2部;培养硕士研究生62人,博士研究生2人,硕士研究生有27人考入爱尔兰都柏林大学、西班牙维戈大学、江南大学、华南理工大学、南昌大学等国内外知名高校攻读博士研究生,2人获得国家留学基金委公派留学项目资助,14人获研究生国家奖学金,2人获得宁夏回族自治区优秀硕士论文,4人获批宁夏大学研究生创新项目。2024、2025年度获宁夏大学年终考核优秀等次。

2016.09-2017.07,美国密苏里州立大学食品科学专业,国家公派访问学者

2009.09-2012.06,天津科技大学,食品科学与工程,博士

2003.09-2006.06, 宁夏大学,食品科学与工程,硕士

1999.09-2003.06, 宁夏大学,食品科学与工程,学士

2021.12-至今,宁夏大学食品与葡萄酒学院,教授、博导

2015.07-2021.12,宁夏大学农学院,副教授、硕导

2012.09-2015.07,宁夏大学农学院,讲师

2007.12-2012.09,宁夏大学教育学院,教学科研办公室,讲师

2006.06-2007.12,宁夏大学教育学院,学生办公室辅导员,讲师

1、生鲜肉智能保鲜技术与系统研究

2、传统肉制品绿色加工

  招收畜产品加工学学术型博士、食品科学与工程学术型硕士、食品营养或食品工程专业型硕士

本科生课程:《食品厂设计》、《食品专业外语》、《科技论文检索与写作》

研究生课程:《食品加工与安全案例》、《论文写作与指导》

1.《冷冻干燥技术原理及应用研究新进展》,科学出版社,排名3/6,2015年1月出版。

2.《农产品无损检测技术研究新进展》,科学出版社,排名2/5,2022年6月出版

3、《中国羊肉科学》,科学出版社,排名1,2026年6月待出版

4、《食品专业英语》,科学出版社,排名1,2026年6月待出版

(一)国家级项目

1、国家自然科学基金(地区项目),酶基诱导微流控碳点缓释的中空纳米纤维膜可控构筑及其对滩羊肉的保鲜机制(项目编号:32560574,执行期:2026.01-2029.12);

2、国家自然科学基金(地区项目),基于光纤式高光谱成像技术的滩羊肉品质无损检测方法研究(项目编号:31760435,执行期:2018.1—2021.12);

3、国家自然科学基金(青年项目),基于流化床富集-高光谱成像技术的红葡萄酒中白藜芦醇快速检测方法研究(项目编号31401480,执行期:2015.01—2017.12)

(二)省部级项目

1、宁夏自然科学基金重点项目,手抓羊肉过熟味形成机制及其消减途径研究(执行期:2025.07-2027.07);

2、银川市科技项目,滩羊肉新型电磁辅助保鲜关键技术研发与示范(项目编号:YCHT2025274,执行期:2025.07-2027.04);

3、宁夏县域科技成果引进示范推广项目,滩羊肉供应链智能化保鲜减损与加工关键技术示范(项目编号:2025DQN06113,执行期:2025.01-2026.12)

4、宁夏回族自治区盐池科技特派员服务企业项目(执行期:2015.02.01-2015.10.30);

5、宁夏回族自治区贺兰科技特派员服务企业项目(执行期:2014.02.01-2014.10.30);

6、宁夏回族自治区重点研发项目,滩羊肉预制菜加工贮藏关键技术研发与示范(项目编号:2023ZDYF0763,执行期:2023.1-2025.12);

7、 银川市科技创新专项(农业农村领域),高端生鲜滩羊肉供应链智能化保鲜减损与加工关键技术研发(项目编号:2022ZDNY05,执行期:2022.8-2024.6);

8、宁夏自然科学基金项目,基于密度泛函理论计算及分子对接的腌制滩羊肉亚硝基肌红蛋白形成及发色光谱机理解析(项目编号:2022AAC03019,执行期:2022.1-2023.12);

9、宁夏回族自治区国(境)外智力引进项目,灵武长枣瘀伤态下激光诱导荧光高光谱波谱变化特征及其量子力学机理研究(执行期:2022.1-2023.12)

10、宁夏回族自治区科技创新领军人才项目,低温保藏滩羊肉有机生物大分子的光学机理研究(项目编号:2020GKLRLX05,执行期:2020.10-2025.10)

11、宁夏留学人员创新创业项目,基于拉曼光谱特征谱带表征冻藏盐池滩羊肉肌原纤维蛋白的构象(执行期:2020.10-2023.12);

12、宁夏回族自治区重点研发计划项目子课题,香水梨贮运保鲜技术集成与推广应用(项目编号:2021BBF02015,执行期:2020.8-2023.6);

13、宁夏回族自治区重点研发计划一般项目,牛羊畜骨高值化关键技术研发及产业化示范(执行期:2019.8-2022.6);

14、宁夏回族自治区重点研发计划项目课题,宁夏特色果蔬冷链过程品质变化与控制技术研究(项目编号:2018BCF01001,执行期:2018.01-2022.06);

15、宁夏回族自治区重点研发计划项目子课题,调理类牛羊肉制品加工关键技术及装备研发与示范(项目编号:2017BY068,执行期:2017.9-2022.12);

16、宁夏大学西部一流大学理工农科类重大创新项目子课题,滩羊肉贮藏加工中品质变化的微观机理及调控(执行期:2017.1-2020.12);

17、宁夏高等学校科研项目,基于图谱融合技术的冷鲜滩羊肉品质变化的动力学模型构建(执行期:2016.10-2018.12)。

1、2024年度宁夏大学年度考核优秀等次;

2、2023年度宁夏大学年度考核优秀等次;

3、广东省科技进步一等奖,果蔬冷链控制关键技术与装备创制及应用,排名9/15,2019年;

4、教育部高等学校科学研究优秀成果二等奖,农产品品质波谱快速无损检测技术与装备研发及应用,排名16/21,2017年;

5、宁夏回族自治区科学技术进步二等奖,红枣计算机图像处理快速无损检测自动分级机,排名7/9,2013年;

6、宁夏大学创新创业项目优秀指导教师,2016年。

2025年度

1.Ren Y, Wang Y,Liu G, et al. Plant-based source, preparation, application, and prospect of carbon dots in multifunctional food packaging: A comprehensive review of recent advances[J].Trends in Food Science & Technology(IF:15.4), 2025: 105157.

2. Pu A, Ma Z,Liu G, et al. Innovative Magnetic Field Assisted Freezing Technology in Muscle Foods: Principles, Applications and Future Prospects[J].Trends in Food Science & Technology(IF:15.4), 2025: 105131.

3. Zhang Y, Chen J,Liu G, et al. Recent advancements in crop straw cellulose: Sustainable extraction, modification, and active film performance enhancement, and food preservation application[J].Trends in Food Science & Technology(IF:15.4), 2025: 105079.

4. Wang Y, Ren Y,Liu G, et al. Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and prospects[J].Trends in Food Science & Technology(IF:15.4), 2025, 156: 104813.

5. Qiu Z, Chen X,Liu G, et al. Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review[J].Trends in Food Science & Technology(IF:15.4), 2025, 155: 104797.

6. Ma Z, Zhang Y,Liu G, et al. A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2025, 24(1): e70066.

7. Yang Z, Tian J,Liu G, et al. Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2025, 24(4): e70207.

8. Wan G, He J,Liu G, et al. Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: a review[J].Critical Reviews in Food Science and Nutrition(IF:11.208), 2025: 1-30.

9. Cao Q, Chen J,Liu G, et al. Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed Tan lamb[J].Food Chemistry(IF:9.231), 2025, 479: 143833.

10. Ma F, Zhang Q,Liu G, et al. Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties[J].International Journal of Biological Macromolecules(IF:7.7), 2025, 302: 140239.

11. Ma H, Guo J,Liu G, et al. Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review[J].Critical Reviews in Food Science and Nutrition(IF:7.3), 2025, 65(11): 2008-2030.

12. Li Y, Ma F,Liu G, et al. Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations[J].Meat Science(IF:5.7), 2025, 228: 109883.

13. Tian J, Yang Z,Liu G, et al. Effect of microwave thawing on muscle food quality: A review[J].Food Control(IF:6.652), 2025: 111318.

14. Wan G, He J,Liu G, et al. Comprehensive assessment of early bruise on Lingwu long jujube based on hyperspectral reflectance imaging[J].Food Control(IF:6.652), 2025: 111465.

15. Zhang Q, Li X,Liu G, et al. Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy[J].Food Reviews International(IF:5.3), 2025: 1-32.

16. Zhang Q, Liu G,Liu G, et al. Influence of processing factors on quality and heterocyclic amines content in roast mutton granules[J].Journal of Food Composition and Analysis(IF:4.52), 2025, 137: 106941.

17. Li X, Cao Q,Liu G. Advances, applications, challenges and prospects of alternative proteins[J].Journal of Food Composition and Analysis(IF:4.52), 2025, 137: 106900.

2024年度

18.Chen J, Zhang Y,Liu G, et al. The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives[J].Trends in Food Science & Technology(IF:15.4), 2024, 153: 104746.

19.Ren Y, Wang Y,Liu G, et al. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review[J].Trends in Food Science & Technology(IF:15.4), 2024, 152: 104689.

20.Xie D, Ma H,Liu G, et al. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2024, 23(3): e13334.

21. Zhang Y, Li Y,Liu G, et al. Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton[J].Food Chemistry(IF:9.231), 2024, 456: 140001.

22.Zhang Q, Zhang Y,Liu G, et al. Preparation and characteristics of soy protein isolate-Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules[J].International Journal of Biological Macromolecules(IF:8.2), 2024, 281: 136181.

23. Ma F, Li Y,Liu G, et al. Effects of umami substances as taste enhancers on salt reduction in meat products: A review[J].Food Research International(IF:8.1), 2024, 185: 114248.

24. Zhang Y, Ma Z,Liu G, et al. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects[J].Critical Reviews in Food Science and Nutrition(IF:7.3), 2024: 1-26.

25. Zhang Y, Liu G. Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton[J].Food Chemistry: X(IF:6.5), 2024, 24: 101926.

26.Ma P,Liu G, et al. New insights into NO bonding in Tan sheep myoglobin for meat pigmentation: Spectroscopic and density functional theory investigations[J].Journal of Molecular Structure(IF:3.8), 2024, 1309: 138227.

2023年度

27.Zhang Y,Liu G, Xie Q, et al. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications[J].Comprehensive Reviews in Food Science and Food SafetyIF:15.786, 2023.

28. Zhang Y,Liu G, Xie Q, et al. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods[J].Comprehensive Reviews in Food Science and Food SafetyIF:15.786, 2023, 22(1): 107-134.

29. Zhang Y, Liu G,Liu G, et al. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2023, 22(4): 3444-3477.

30. Zhang Y, Liu G,Liu G, et al. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods[J].Comprehensive Reviews in Food Science and Food Safety(IF:14.8), 2023, 22(1): 107-134.

31. Xie Q,Liu G, Zhang Y, et al. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging[J].International Journal of Biological MacromoleculesIF:8.2, 2023, 252: 126532.

32. Jia L,Liu G, He J. Postharvest Biology and Technology Acidic electrolyzed water treatment delays the senescence of ‘Lingwu long’ jujube fruit during cold storage by regulating energy and respiratory metabolism[J].Postharvest Biology and TechnologyIF:7.0, 2023.

33. Wan G, Fan S,Liu G, et al. Fusion of spectra and texture data of hyperspectral imaging for prediction of myoglobin content in nitrite-cured mutton[J].Food ControlIF:6.652, 2023, 144: 109332.

34. Jia L, Li Y,Liu G, et al. UV-C delays senescence in ‘Lingwu long’jujube fruit by regulating ROS and phenylpropanoid metabolism[J].Plant Physiology and BiochemistryIF:5.437, 2023, 194: 383-393.

35. Wu D,Liu G, Jing Y, et al. Hyperspectral imaging combined with deep learning for discrimination of Lingwu long jujube in terms of the time after bruising[J].Microchemical JournalIF:4.8, 2023, 194: 109238.

2022年度

36. Xie Q,Liu G, Zhang Y, et al. Active edible films with plant extracts: A updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation[J].Critical Reviews in Food Science and NutritionIF:11.208,ESI高被引及ESI热点文章,2022: 1-23.

37. Xie Q,Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging[J].Critical Reviews in Food Science and NutritionIF:11.208, 2022: 1-38.

38. Yuan R,Liu G, Guo M, et al. Detection of early bruises in jujubes based on reflectance, absorbance and Kubelka-Munk spectral data[J].Postharvest Biology and TechnologyIF:6.751, 2022, 185: 111810.

39. Yin J, Guo M,Liu G, et al. Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling[J].Food Engineering ReviewsIF:6.738, 2022, 14(2): 307-327.

40. Zhang J, Ma Y,Liu G, et al. Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms[J].Food ControlIF:6.652,ESI高被引文章, 2022, 135: 108815.

41. Zhang J,Liu G, Li Y, et al. Rapid identification of lamb freshness grades using visible and near-infrared spectroscopy (Vis-NIR)[J].Journal of Food Composition and AnalysisIF:4.52, 2022, 111: 104590.

2021年及以

42. Cheng L,Liu G, He J, et al. Development of a novel quantitative function between spectral value and metmyoglobin content in Tan mutton[J].Food ChemistryIF:9.231, 2021, 342: 128351.

43. Yuan R,Liu G, He J, et al. Classification of Lingwu long jujube internal bruise over time based on visible near-infrared hyperspectral imaging combined with partial least squares-discriminant analysis[J].Computers and Electronics in AgricultureIF:6.757, 2021, 182: 106043.

44. Zhang X, Yi W,Liu G, et al. Colour and chlorophyll level modelling in vacuum-precooled green beans during storage[J].Journal of Food EngineeringIF:6.203, 2021, 301: 110523.

45. Fan N, Ma X,Liu G, et al. Rapid determination of TBARS content by hyperspectral imaging for evaluating lipid oxidation in mutton[J].Journal of Food Composition and AnalysisIF:3.612, 2021, 103: 104110.

46. Cheng L,Liu G, He J, et al. Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging[J].Meat scienceIF:7.077, 2020, 167: 107988.

47. Wan G,Liu G, He J, et al. Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging[J].Journal of Food EngineeringIF:6.203, 2020, 287: 110090.

48.Liu G, Zhang Z, Yang B, et al. Resveratrol attenuates oxidative damage and ameliorates cognitive impairment in the brain of senescence-accelerated mice[J].Life sciencesIF:5.037, 2012, 91(17-18): 872-877.

1.一种鲜枸杞防损伤微孔膜保鲜包装盒(CN202120586683.9),排名3/3,2021年

2.鲜枸杞保鲜装置(CN202011618582.1),排名3/3,2021年。

1.带柄鲜枸杞采后无损杀菌预冷包装的综合保鲜关键技术研究(宁夏科技厅,成果编号:9642024Y203),排名2/20,2024年

2.基于密度泛函理论计算及分子对接的腌制滩羊肉亚硝基肌红蛋白形成及发色光谱机理解析(宁夏科技厅,成果编号:9642024J0578),排名1/20,2024年

3.香水梨贮运保鲜技术集成与推广应用(宁夏科技厅,成果编号:9642024Y0977),排名1/20,2024年

4.香水梨精深加工产品研发与产业化应用(宁夏科技厅,成果编号9642024Y0978),排名2/20,2024年

5.高端生鲜滩羊肉供应链智能化保鲜减损与加工关键技术研发(银川市科技局,成果编号2024078),排名1/20,2024年

6.高质化滩羊肉保鲜与加工关键技术研发与示范(宁夏科技厅,成果编号9642025Y0549),排名1/20,2024年

7.基于光纤式高光谱成像技术的活体滩羊肉品质预测方法研究(宁夏科技厅,成果编号:9642023J0556),排名1/20,2023年

8.宁夏特色果蔬冷链过程品质变化与控制技术研究(宁夏科技厅,成果编号:9642023Y0299),排名1/20,2023年

9.宁夏特色果蔬常规冻结技术的提升及先进冻结技术与装备示范(宁夏科技厅,成果编号:9642023Y0302),排名6/20,2023年

10.宁夏特色果蔬预冷关键技术与装备研发示范(宁夏科技厅,成果编号:9642023Y0301),排名4/20,2023年

11.宁夏特色果蔬冷链气调包装及信息集成系统(宁夏科技厅,成果编号:9642023Y0300),排名4/20,2023年。

12.牛羊畜骨高值化关键技术研发及产业化示范(宁夏科技厅,成果编号:9642023Y1241),排名1/20,2023年。

柳州工学院食品与化学工程学院柔性引进“A”类人才

国家农产品加工产业科技创新联盟-预制菜专业委员会执行专家

中国预制菜产业联盟专家委员会专家

中国畜产品加工学会理事

宁夏食品科学技术协会理事

《光谱学与光谱分析》(SCI收录)青年编委

《农业工程学报》(EI收录)青年编委

《保鲜与加工》第五届编委会委员

国家自然科学基金函评专家

宁夏重点研发计划项目评审专家

银川市、盐池县、贺兰县科技特派员

liugs@nxu.edu.cn