主要科研項(xiàng)目

　　一、目前主持的主要課題

　　1 、國(guó)家自然科學(xué)基金面向項(xiàng)目——高壓脈沖電場(chǎng)降解矢車(chē)菊素-3-槐糖苷的分子機(jī)制及對(duì)其抗氧化能力影響；

　　2 、國(guó)家自然科學(xué)基金面向項(xiàng)目——超臨界狀態(tài)下蘋(píng)果果實(shí)內(nèi)源關(guān)鍵酶活性鈍化與結(jié)構(gòu)變化關(guān)系；

　　3 、國(guó)家“十一五”支撐計(jì)劃課題——食品冷加工與高效分離技術(shù)研究；

　　4 、農(nóng)業(yè)部948引進(jìn)項(xiàng)目——果膠產(chǎn)業(yè)化關(guān)鍵技術(shù)；

　　5 、教育部博士點(diǎn)基金——高密度二氧化碳技術(shù)鈍酶機(jī)理及對(duì)蔬菜汁品質(zhì)影響；

　　6 、教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃項(xiàng)目——高密度流態(tài)CO2殺菌技術(shù)應(yīng)用基礎(chǔ)研究

　　二、已結(jié)題的主持課題

　　1、 國(guó)家自然科學(xué)基金面向項(xiàng)目——高壓脈沖電場(chǎng)殺菌滅酶機(jī)理及其對(duì)果蔬汁品質(zhì)的影響；

　　2、 國(guó)家“十五”攻關(guān)重大專(zhuān)項(xiàng)課題——蔬菜汁產(chǎn)業(yè)化關(guān)鍵工藝技術(shù)與產(chǎn)品開(kāi)發(fā)研究。

　　一、主要論文（* correspondence author）：

　　1 Yan Zhang, Xiaosong Hu, Fang Chen, Jihong Wu, Xiaojun Liao*. 2008. Stability and colur characterization of PEF-treated Cyanidin-3-glucoside during storage. Food Chemistry, 106:669-676. （SCI, IF2.433）。

　　2 Hongmei Liao, Xiaosong Hu, Xiaojun Liao*, Fang Chen, Jihong Wu. 2007. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. International Journal of Food Microbiology, 118:126-131. （SCI, IF2.608）。

　　3Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao *, Xiaosong Hu. 2007. Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide. Food Chemistry, 100:1678–1685.（SCI, IF 2.433）。

　　4 Kui Zhong, Jihong Wu, Zhengfu Wang, Fang Chen, Xiaojun Liao *,Xiaosong Hu, Zhenhua Zhang. 2007. Inactivation kinetics and secondary structural change of PEF-treated POD and PPO. Food chemistry,100 :115–123. （SCI, IF2.433）。

　　5 Hou-Yin Wang, Yuan-Ying Ni, Xiao-Song Hu, Ji-Hong Wu, Xiao-Jun Liao*.2007. Kinetics of amino acid loss in carrot juice concentrate during storage. Lebensmittel-Wissenschaft und -Technologie Food Science and Technology, 40: 785–792. （SCI, IF 1.155）6 Fenqi Gui, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao *, Xiaosong Hu. 2006. Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide. Food Chemistry,97: 480–489. （SCI, IF2.433）7 Chulin Liang, Xiaosong Hu, Yuanying Ni, Jihong Wu, Fang Chen, Xiaojun Liao *，2006. Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice. Food Hydrocolloids 20:1190–1197 （SCI, IF 2.284）。

　　8 Sijin Wang, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao *, Xiaosong Hu. 2006. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering 78: 693–700. （SCI, IF 1.696）9 Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu, Zhenhua Zhang, Zhengfu Wang. 2006. Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide. European Food Research and Technology. 223: 427-432. （SCI, IF 1.084）10 Fenqi Gui, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu. 2006. Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide. European Food Research and Technology.222: 105–111. （SCI, IF 1.084）11 Hou-yin Wang, Xiao-song Hu, Fang Chen, Ji-hong Wu, Zheng-hua Zhang, Xiao-jun Liao*, Zheng-fu Wang. 2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology. 223: 282–289. （SCI, IF 1.084）12 Ying Sun, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu. 2006. Optimizing enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology. International Journal of Food Science and Technology, 41:1082-1089. （SCI, IF 0.832）13 Kui Zhong, Fang Chen, Zhengfu Wang, Jihong Wu, Xiaojun Liao*, Xiaosong Hu. 2005. Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field. European Food Research and Technology. 221: 752–758. （SCI, IF 1.811）14 Kui Zhong, Xiaosong Hu, Guanghua Zhao, Fang Chen, Xiaojun Liao*. 2005. Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field. Food Chemistry, 92:473–479（SCI, IF1.8）。

　　二、主要著作《軟飲料工藝學(xué)》、《食品添加劑》、《園產(chǎn)品采后處理》等。

　　獎(jiǎng)勵(lì)及其他：

　　先后獲教育部新世紀(jì)優(yōu)秀人才、中國(guó)農(nóng)學(xué)會(huì)第十屆青年科技獎(jiǎng)、中國(guó)農(nóng)業(yè)大學(xué)優(yōu)秀碩士學(xué)位論文指導(dǎo)教師獎(jiǎng)、 中國(guó)農(nóng)業(yè)大學(xué)優(yōu)秀教師獎(jiǎng)、中國(guó)農(nóng)業(yè)大學(xué)教學(xué)效果評(píng)價(jià)優(yōu)秀獎(jiǎng)，獲省部科技成果進(jìn)步二等獎(jiǎng)一項(xiàng)、三等獎(jiǎng)兩項(xiàng)

　　教學(xué)工作先后主講的本科生課程有《軟飲料工藝學(xué)》、《果蔬加工學(xué)》、《食品質(zhì)量保證概論》和《食品添加劑》，研究生課程有《食品質(zhì)量保證與HACCP》和《食品殺菌技術(shù)進(jìn)展》。

　　現(xiàn)主講研究生課程《食品殺菌技術(shù)研究進(jìn)展》和本科生課程《軟飲料工藝學(xué)》。