Student at Dalian Polytechnic University, China
Jianan Liu is a Ph.D. candidate in Food Science and Engineering at Dalian Polytechnic University, specializing in the antimicrobial mechanisms of natural bioactive compounds. Her research focuses on benzyl isothiocyanate and resveratrol, revealing their synergistic antibacterial and anti-inflammatory effects through transcriptomic and proteomic analyses. She has authored multiple peer-reviewed articles in high-impact journals and has received numerous academic honors, including a National Doctoral Scholarship. Jianan is actively involved in national research projects aimed at improving food safety and quality through molecular and digital innovations.
Publications Profile
Scopus
π Education Details
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Ph.D. in Food Science and Engineering
Dalian Polytechnic University, Dalian, China
2022 β Present
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M.D. in Food Engineering
College of Food Science, Dalian Polytechnic University, Dalian, China
2019 β 2022
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A.B. in Food Quality and Safety
College of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
2015 β 2019
π©βπ¬ Professional Experience
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Ph.D. Researcher, Dalian Polytechnic University (2022 β Present)
Engaged in transcriptomic and proteomic research exploring the antibacterial mechanisms of plant-derived compounds against foodborne pathogens.
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Graduate Research Assistant, Dalian Polytechnic University (2019 β 2022)
Participated in national research projects on food quality assurance and pathogen control.
π± Research Interests
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Antimicrobial mechanisms of natural plant compounds (e.g., benzyl isothiocyanate, resveratrol)
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Foodborne pathogen virulence and suppression
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Food safety and quality control
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Omics-based technologies (transcriptomics, proteomics)
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Application of nanotechnology and encapsulation in food preservation
π Awards and Honors
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National Doctoral Scholarship, 2024
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Outstanding Master’s Thesis at the University Level, 2022
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First-Class Graduate Scholarship, 2021
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Three-Class Graduate Scholarship, 2021
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School Level Outstanding Student, 2020, 2021, 2023, 2024
π Conclusion
Jianan Liu is an emerging scholar in food science, with a strong track record of multidisciplinary research integrating microbiology, molecular biology, and analytical chemistry. Her innovative work on natural antimicrobials contributes significantly to food safety and preservation strategies. With robust academic training, active involvement in national research, and recognized academic excellence, she is well-positioned to contribute to scientific advancements in food quality and bioactive compounds.
Publications π
1οΈβ£ Liu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
π§ͺ Physical and antibacterial properties of soybean isolate protein nanoparticles co-encapsulated with benzyl isothiocyanate and resveratrol.
π Food Bioscience.
π https://doi.org/10.1016/j.fbio.2024.105719
2οΈβ£ Liu, J., Zhang, Q., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2024).
𧬠Benzyl isothiocyanate and resveratrol synergistically alleviate dextran sulfate sodium-induced colitis in mice.
π Foods.
π https://doi.org/10.3390/foods13132078
3οΈβ£ Liu, J., Zhang, K., Wu, H., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
π¬ Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus.
π LWT – Food Science and Technology.
π https://doi.org/10.1016/j.lwt.2022.114050
4οΈβ£ Liu, J., Zhu, J., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
𧫠Transcriptomic and molecular docking analysis reveal virulence gene regulationβmediated antibacterial effects of benzyl isothiocyanate against Staphylococcus aureus.
π Applied Biochemistry and Biotechnology.
π https://doi.org/10.1007/s12010-024-04938-y
5οΈβ£ Liu, J., Wu, H., Ao, X., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2022).
π Characterization of the inclusion complexes of isothiocyanates with Ξ³-cyclodextrin for improvement of antibacterial activities against Staphylococcus aureus.
π Foods.
π https://doi.org/10.3390/foods11010060
6οΈβ£ Liu, J., Zhang, K., Song, J., Wu, H., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2021).
π§ͺ Bacteriostatic effects of benzyl isothiocyanate on Vibrio parahaemolyticus: Transcriptomic analysis and morphological verification.
π BMC Biotechnology.
π https://doi.org/10.1186/s12896-021-00716-4
7οΈβ£ Liu, J., Ma, J., Wang, Y., Hao, H., Bi, J., Hou, H., & Zhang, G*. (2025).
𧬠Synergistic antibacterial mechanism of benzyl isothiocyanate and resveratrol against Staphylococcus aureus revealed by transcriptomic analysis.
π Foods.
π https://doi.org/10.3390/foods14091610