一、基本信息

姓名：柳倩

学位：博士研究生

职称/职务：无

指导研究生情况：无

研究领域：食品风味配料加工；风味物质稳态化

邮箱：liuqian@sit.edu.cn

办公电话：021-60873526

通讯地址：上海市奉贤区海泉路100号

二、学习工作经历

学习经历：

2016年9月-2022年1月 江南大学 食品科学与工程专业 工学博士

2013年8月-2016年6月 江南大学 食品科学与工程专业 工学硕士

2009年10月-2013年6月 上海应用技术大学 食品科学与工程专业 工学学士

工作经历：

2022年6月-至今 上海应用技术大学 香料香精化妆品学部 讲师

三、主要业绩

科研项目（代表性即可，包括横向，不超过10项）

国家自然科学基金青年基金项目“基于蛋白质-多糖共组装的低环境敏感型纳米香料载体形成与稳定机制”，主持，30万，2026.01-2028.12

学术论文（代表性即可，不超过10项）

1. Shiqing Song, Danning Jin, Yang Yang, Yu Li, Qiang Zhang, Foxin Zhang, Bin Zhang, Lingyun Yao, Tao Feng, Qian Liu*. Cellular mechanisms of salt taste enhancement by Volvariella volvacea-derived peptides in taste bud cells. Food Bioscience, 2025, 72: 107505.

2. Qian Liu, Bertrand Muhoza, Shiqing Song, Xiaoming Zhang*. Formation of low environment-sensitive whey protein isolate-dextran/chondroitin sulfate nanoparticles for cinnamaldehyde encapsulation and food preservation. International Journal of Biological Macromolecules, 2025, 311: 143674.

3. Shiqing Song, Danning Jin, Yaling Huang, Ling Xie, Bertrand Muhoza, Min Sun, Tao Feng, Wanli Qiang, Xu Huang, Qian Liu*. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type. Food Research International, 2024, 190: 114661.

4. Zhangjingyi Wang, Yunpeng Cheng, Bertrand Muhoza, Min Sun, Tao Feng, Linyun Yao, Qian Liu*, Shiqing Song*. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property. Food Research International, 2024, 177: 113917.

5. Junwen Wan^#, Qian Liu^#, Changzhong Ma, Bertrand Muhoza, Yaling Huang, Min Sun, Shiqing Song*, Chi-Tang Ho*. Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology. Food Research International, 2023, 166: 112581.

6. Qian Liu, Heping Cui, Bertrand Muhoza, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang*, Chi-Tang Ho*. Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. LWT-Food Science and Technology, 2021, 148: 111766.

7. Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Khizar Hayat, Xiaoming Zhang*, Chi-Tang Ho*. Mild enzyme-induced gelation method for nanoparticle stabilization: Effect of transglutaminase and laccase cross-linking. Journal of Agricultural and Food Chemistry, 2021, 69(4): 1348-1358.

8. Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Shuqin Xia, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang*. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method. Food Hydrocolloids, 2020, 105: 105789.

承担教学

（1）本科生课程：《食品化学》、《食品风味分析与技术》、《食品包装学》、《食品分析实验》等