目前主持的主要科研項(xiàng)目

　　1.高熱致小麥面筋蛋白聚集的分子機(jī)制及流變特性分析（14JCZDJC34800），項(xiàng)目來(lái)源：天津市應(yīng)用基礎(chǔ)與前沿技術(shù)研究計(jì)劃青年項(xiàng)目

　　2.天然酚類調(diào)控面筋蛋白交聯(lián)機(jī)制及可食膜應(yīng)用研究（20140610），項(xiàng)目來(lái)源：天津市高等學(xué)?？萍及l(fā)展基金計(jì)劃項(xiàng)目

　　3.食品安全國(guó)家標(biāo)準(zhǔn)食品添加劑標(biāo)準(zhǔn)修訂2項(xiàng)（ZHENGHE-2014-221，ZHENGHE-2014-226），項(xiàng)目來(lái)源：國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì)

　　4.“高速提神”抗疲勞功能飲料研究與開(kāi)發(fā)，項(xiàng)目來(lái)源：橫向項(xiàng)目

　　參與完成的主要科研項(xiàng)目

　　1.麥麩膳食纖維和功能性糖制備關(guān)鍵技術(shù)研發(fā)與示范（201303071-06），項(xiàng)目來(lái)源：國(guó)家公益性行業(yè)項(xiàng)目課題

　　2.農(nóng)產(chǎn)品食品接觸材料危害因子安全控制技術(shù)研究與裝備研發(fā)（2012BAD29B05），項(xiàng)目來(lái)源：十二五國(guó)家科技支撐計(jì)劃子課題

　　3.基于蒜氨酸先導(dǎo)化合物的高活性抑菌劑結(jié)構(gòu)效應(yīng)關(guān)系研究（14JCZDJC34800），項(xiàng)目來(lái)源：天津市應(yīng)用基礎(chǔ)與前沿技術(shù)研究計(jì)劃重點(diǎn)項(xiàng)目

　　4.蛋白質(zhì)酶解與超濾過(guò)程聚集行為的介微尺度研究（20806057），項(xiàng)目來(lái)源：國(guó)家自然科學(xué)基金

　　完成的主要論文（2005年以來(lái)）

　　1.劉銳, 許晨, 史春悅, 陳倩娟, 張民. 枸杞多糖及其水解產(chǎn)物的抗氧化活性研究. 中國(guó)果菜, 34, 1-6, 2014. (特邀稿件)

　　2.Zhang M, Wang F, Liu R, Tang XL, Zhang Q, Zhang ZS. Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides, LWT-Food Science and Technology, 58, 94-601, 2014.

　　3.Zhang ZS, Lei MM, Liu R, Gao YF, Xu MY, Zhang M. evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 2014 (online)

　　4.Liu R, Wang LB, Huang RL, Su RX, Qi W, Yu YJ, He ZM. Self-assembled oligomeric procyanidin–insulin hybrid nanoparticles: a novel strategy for controllable insulin delivery, Biomaterials Science, 1, 834-841, 2013.

　　5.Liu R, Su RX, Liang M, Huang RL, Wang MF, Qi W, He ZM. Physicochemical Strategies for Inhibition of Amyloid Fibril Formation: An Overview of Recent Advances, Current Medicinal Chemistry, 19(24), 4157-4174, 2012. (邀稿綜述)

　　6.Liu R, Su RX, Yu YJ, Qi W, Wang LB, He ZM. Regeneration of insulin monomers from amyloid fibrils by NH3-H2O2 two-step method, Biotechnology Letters, 34(10), 1959-1964, 2012.

　　7.Liang M, Liu R, Qi W, Su RX, Yu YJ, Wang LB, He ZM. Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates, Food Chemistry, 138(2-3), 1596-1603, 2012.

　　8.Liang M, Liu R, Su RX, Qi W, Wang LB, He ZM. Advances in aptamer-based sensing technology towards food safety analysis, Progress in Chemistry, 24(7), 159-168, 2012. (邀稿綜述)

　　9.Su RX, Liang M, Qi W, Liu R, He ZM. Pancreatic hydrolysis of bovine casein: Peptide release and time-dependent reaction behavior, Food Chemistry, 133(3), 857-864, 2012.

　　10.Liu R, Su RX, Qi W, He ZM. Photo-induced inhibition of insulin amyloid fibrillation on online laser measurement, Biochemical and Biophysical Research Communications, 409(2), 229-234, 2011.

　　11.Liu R, He MX, Su RX, Yu YJ, Qi W, He ZM. Insulin amyloid fibrillation studied by terahertz spectroscopy and other biophysical methods, Biochemical and Biophysical Research Communications, 391(1), 862-867, 2010.

　　12.Yu YJ, Liu R (co-first author), Su RX, Wang LB, Qi W, He ZM. Artificial neural network approach for prediction of toxicity of organic compounds based on an improved group contribution method, Fresenius Environmental Bulletin, 19(12), 2777-2782, 2010.