目录
2015.09 - 2017.07 中国农业大学 硕士
(2) 国家自然科学基金青年基金项目（2023），在研，主持
(3) 广东省自然科学基金面上项目（2024），在研，主持
(4) 广东省自然科学基金面上项目（2025），在研，主持
(5) 华南农业大学高层次人才引进项目（突出人才），2022-2027，主持。
(6) 国家农业农村部, 现代农业产业技术体系岗位科学家项目, CARS-32, 荔枝龙眼产业技术体系-荔枝龙眼加工岗位, 主要团队成员参加。
(7) 法国Platform 3A (Agroparc, Agrosciences, Abeilles) project: The State, the PACA Region，CPER 2014-2020，参与。
(8) 法国农业部 “Interfaces” flagship project: ANR-10-LABX-001-01，2017-2020，参与。
(9) 中国科技部 “863”计划项目，基于材料基因组工程的高通量设计：2015AA034201，2015-2017，参与。
[2] Jian, Z., Zhao, L., Wang, K., Hu, Z., & Liu, X.* (2025). Characterizing the Impact of Amidation Degree on Amidated Pectin-Procyanidin Complexes: Insights from Structural, Rheological, Antioxidant Properties. Food Hydrocolloids, 112347. (IF: 12.4)
[3] Wang, D., Ferreira, S. S., Li, Y., Wang, K., Zhao, L., Liu, X.* Coimbra M. & Hu, Z. (2025). Exploring the self-assembled gel behaviour of litchi pulp arabinan enriched pectic polysaccharides by small and large amplitude oscillatory shear. Food Hydrocolloids, 110974. (IF: 12.4)
[4] Qiu, G., Xu, Z., Wu, J., Li, C., Hu, Z., Huang, R., Zhong, Y., & Liu, X.* (2025). Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation. Food Hydrocolloids, (166), 111292.. (IF: 12.4)
[5] Wang, D., Shen, R., Zhao, L., Wang, K., Hu, Z., & Liu, X.* (2025). Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing. Food Hydrocolloids, 111880. (IF: 12.4)
[6] Lai, X., Li, Y., Wang, K., Zhao, L., Hu, Z. & Liu, X.* (2025). Interactions between plant proteins and polyphenols in plant-based food: Insight of allergenicity and off-flavor reduction. Food Chemistry,496 (1), 146333. (IF: 9.8)
[9] Li, Y., Li, C., Pan, F., Wang, K., Weng, S., Zhao, M., Hu, Z.*, & Liu, X.* (2025). Ultra-high pressure effectively inhibits the pro-inflammatory activity of thaumatin-like protein from Litchi chinensis: Insights from gut metabolism and theoretical investigation. Food Research International, (205), 116011. (IF: 8.0)
[7] Wang, D., Yu, J., Li, L., Zhu, Y., Wang, Y., Zhao, L., Wang, K., Liu, X.*, & Hu, Z. (2025). Decoding the interactive effects of litchi pectin and EGCG on immune microenvironment remodeling: A microbiota–metabolic–immune perspective. Journal of Agricultural and Food Chemistry. (Cover Article, IF: 6.2)
[10] Xue, Y., Xu, Z., Wu, J., Li, C., Hu, Z., Huang, R., Zhong, Y., & Liu, X.* (2025). Food component interactions: A hitchhiker's guide. Food innovation and advances, 4(3), 304-320. (Cover Article)
[11] Weng, X., Luo, Y., Pan, F., Pan, H., Lao, Z., Lin, Z., ... & Liu, X.* (2025). Optimization by artificial neural network and modeling of ultrasound-assisted flavonoid extraction from Phyllanthus emblica L. based on deep eutectic solvents. Food Bioscience, 63, 105819. (IF: 5.9)
[12] Wu, Y., Hu, Z., Zhao, L., Wang, K., & Liu, X.* (2025). Progress on the Structure, Extraction and Function of Litchi Procyanidins. Science and Technology of Food Industry, 45(21), 218-226. (In Chinese, EI)
现代食品科学技术（本科生）；
食品加工与贮运专题（研究生）。
