刘一，工学博士。主要从事食品加工过程中营养成分的变化、互作及其对食品品质影响的研究。获批丽水市“百博入百企”挂职企业人才。中国粮油学会食品分会委员。中国茶叶加工、Food & Medicine Homology、Food Nutrition and Health杂志青年编委。进入Royal Society of Chemistry旗下期刊审稿人库。在国内外发表论文10余篇，其中以第一作者身份在Food Chemistry、International Journal of Biological Macromolecules等国际top期刊上发表SCI论文6篇，参编英文专著1部，申请专利一件。

学习与工作经历

2023.11－至今，51吃瓜-每日更新娱乐八卦与网友真实爆料 ，讲师

2019.09－2023.09，南京农业大学，工学博士（导师：Josef Voglmeir教授）

2016.09－2019.06，天津科技大学，工学硕士（导师：王书军教授）

2012.09－2016.06，河北工程大学，工学学士

研究方向

1. 食品中淀粉和蛋白质的结构、功能以及体外消化特性

2.多酚等生物活性成分与淀粉和蛋白质的互作

论文发表情况

1.Yi Liu,Yunlong He,Lamei Li,et al. Mechanism of structural and functional changes of matcha bread dough during freezing storage[J]. Food Chemistry, 2025: 142695.（一区top，IF: 8.5）

2.Yi Liu,Yiru Wang,ZhengSheng, et al. New insights into EGCG retards the digestion of wheat starch by α-amylase in ternary system: Comparison with binary systems[J]. International Journal of Biological Macromolecules, 2024, 283: 137639.（一区top，IF: 7.7)

3.Yi Liu, Xiaojie Hu, Li Liu, Josef Voglmeir. N-glycan profiles as a tool in qualitative and quantitative analysis of goat milk adulteration[J].Food Chemistry, 2023, 423: 136116（一区top，IF: 8.5)

4.Yi Liu, Chao chen Jinglin Yu,etc. New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization[J].Food Chemistry, 2020, 318:126493.（一区top，IF: 8.5）

5.Yi Liu, Jinglin Yu, Les Copeland, ShuoWang, ShujunWang. Gelatinization behavior of starch: reflecting beyond the endotherm measured by differential scanning calorimetry. Food Chemistry, 2019,284(30) :53-59（一区top，IF: 8.5）

6.Qin Li^#,Yi Liu^#,HuimeiBao, et al. The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough[J]. Foods, 2024, 13(16): 2556.（一区，IF: 4.7共一）

7.Shujun Wang, Jinwei Wang,Yi Liu, et al. Starch Modification and Application[M]. Starch Structure, Functionality and Application inFoods.Springer, 2020.(英文著作)

联系方式

通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学，邮编311300

电子邮件：[email protected]