(一)主持的科研项目 1. 3D打印耦合Ca²⁺调控淀粉-蛋白质凝胶相行为与吞咽适配性的机制研究(32502274),青年科学基金项目(C类)[原青年科学基金项目],主持; 2. 脂质对3D打印面制品吞咽适性及消化性能的调控机制(GO202404),河南工业大学粮油食品学院省部级科研平台,主持; 3. 面制品3D打印过程中组分间互作机制研究(2024BS058),河南工业大学高层次人才科研启动基金项目,主持。 (二)代表著作与论文 1. Wang B, Zheng X*, Liu Z*, Li L, Liu C, Hong J, Liu M, Shang J. Opportunities for industrializing Chinese traditional Liangpi: Insights from starch structure and modification. Food Chemistry, 2025, 146519. 2. Liang N, Pan Y, Yang D, Zheng X*, Liu Z*, Shang J. Effect of NaCl stress germination on microstructure and physicochemical properties of wheat starch. International Journal of Biological Macromolecules, 2025, 297, 139924. 3. Liu Z, Chen L, Zheng B. New insights into the effects of starch-oleic acid-chlorogenic acid interactions on structural formation by hot-extrusion 3D printing: from perspective of nonlinear rheology. Food Hydrocolloids, 2023, 144, 100924. 4. Liu Z, Chen L, Zheng B. Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods. Food & Function, 2022, 13:5317-5326. 5. Liu Z, Yang J, Shi Z, Chen L, Zheng B. Effect of stearic acid on the microstructural, rheological and 3D printing characteristics of rice starch. International Journal of Biological Macromolecules, 2021,189:590-596. 6. Liu Z, Chen L, Bie P, Xie F, Zheng B. An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. Food Hydrocolloids, 2021, 116:106655. 7. Liu Z, Chen H, Zheng B, Xie F, Chen L. Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing. Food Hydrocolloids, 2020, 105:105812. (ESI高被引) 8. Liu Z, Chen J, Zheng B, Lu Q, Chen L. Effects of matcha and its active components on the structure and rheological properties of gluten. LWT-Food Science and Technology, 2020, 124:109197. |