associate professor at Hainan Uniersity, China
Dr. Zhong-Yuan Liu is a distinguished researcher and academic at the School of Food Science and Technology, Hainan University, China. With a strong foundation in lipid chemistry and seafood processing, Dr. Liu has developed a robust research portfolio in food science, focusing on seafood preservation, lipidomics, and the valorization of aquatic by-products. He has published over 30 peer-reviewed articles in top-tier journals such as Food Chemistry, Food Research International, and Journal of the American Oil Chemists’ Society. His research integrates cutting-edge techniques like cold plasma, metabolomics, and functional coatings, contributing significantly to seafood quality control and nutritional lipid research.
Publications Profile
Orcid
🎓 Education Details
-
Ph.D. in Food Science and Technology
Dalian Polytechnic University, Liaoning, China (2014 – November 2019)
Thesis: Investigation of the changes of clam lipids during the processing and storage and its mechanism
Supervisors:
-
Prof. Bei-Wei Zhu (Fellow, Chinese Academy of Engineering)
-
Prof. Da-Yong Zhou (Vice-President, Dalian Polytechnic University)
-
Bachelor in Life Science and Technology
Inner Mongolia University of Science and Technology, Baotou, China (2010)
👩🔬 Professional Experience
-
Faculty Member, School of Food Science and Technology,
Hainan University, Haikou, China
Researcher and educator in seafood lipid chemistry, functional coatings, cold plasma technology, and food safety, with active participation in provincial and international research collaborations.
🌱 Research Interests
-
Seafood processing and utilization of bioactive components from by-products
-
Deep processing and green preservation technologies of aquatic products
-
Lipid metabolism and lipidomics with a focus on aldehydes and phospholipids
-
Application of hydrocolloids, natural antioxidants, and cold plasma in food preservation
🏆 Awards and Honors
-
2024 – Second Prize, Science and Technology Progress of Hainan Province
-
2021 – Excellent Doctoral Thesis Award, Liaoning Province
-
2019–2017 – First-class Academic Scholarships, Dalian Polytechnic University
-
2018 – National Scholarship for Doctoral Students
-
2018 – Second Prize, Poster at the 3rd International Symposium on Lipid and Health
-
2016–2015 – Outstanding Graduate Student, Dalian Polytechnic University
-
2014 – Outstanding Graduate of Inner Mongolia Province
-
2013 – National Scholarship for Undergraduate Students
-
2012 – Merit Student of Inner Mongolia Province
🔍 Conclusion
Dr. Zhong-Yuan Liu has established himself as a prominent young scientist in the field of food lipidomics and seafood processing. His work bridges fundamental research with applied innovations in food preservation, particularly through natural additives and modern technologies like cold plasma. He has been recognized with numerous scholarships and provincial awards for academic excellence and scientific contributions. Dr. Liu’s extensive publication record and active involvement in international conferences underline his role as an emerging leader in food science and technology, particularly within the realm of sustainable aquatic product utilization.
Publications 📚
1.🐟 Zhao Mantong et al.
🧴 Effects of phenolic acid grafted-chitosan hydrocolloids on aldehydes in golden pompano during pan-frying
📰 Food Chemistry (2025) 463: 141270
2.📚 Zhao Mantong et al.
🔍 Review on aldehydes from lipid oxidation: formation, processing, analytics & toxicity
📰 Food Research International (2025) 203: 115811
3.🔬 Zhao Mantong et al.
⚛️ Structure-activity effects of lipid oxidation aldehydes on PhIP formation
📰 Food Chemistry: X (2025) 25: 102244
4.🧫 Zhao Mantong et al.
🍃 Polyphenol-grafted chitosan coatings to inhibit PhIP in fried golden pompano
📰 Food Chemistry (2024) 447: 139029
5.⚡ Gao Chengyan, Zhao Mantong et al.
🧬 Plasma-activated water + coconut flavonoids for golden pompano preservation
📰 Food Chemistry (2024) 447: 138981
6.🦪 Zhao Mantong et al.
⚡ Cold plasma + coconut flavonoids for oyster preservation under refrigeration
📰 LWT-Food Science and Technology (2024) 196: 115888
7.🛡️ Liu Zhiqing, Zhao Mantong et al.
🌰 Wampee seed essential oil in chitosan films: bioactivities & applications
📰 International Journal of Biological Macromolecules (2023) 253: 127683
8.🐟 Wang Siting, Zhao Mantong et al.
❄️ Cold plasma + chitosan-wampee films for golden pompano storage
📰 International Journal of Biological Macromolecules (2023) 224: 1266–1275
9.🍃 Liu Zhiqing, Zhao Mantong et al.
⚗️ Optimized flavonoid extraction from coconut exocarp with RSM
📰 Food Chemistry (2022) 391: 132966
10.🌍 Liu Zhiqing, Zhao Mantong et al.
🧬 Oyster lipidomics for geographic traceability in China
📰 Food Chemistry (2022) 386: 132748
11.🦪 Zhao Mantong et al.
🧪 Antioxidation of gallic acid esters on dried oysters during storage
📰 International Journal of Food Science & Technology (2022) 57(4): 2435–2446
12.🐟 Liu Zhong-Yuan, Zhao Mantong et al.
🥔 Tilapia substitution + starch improves golden pompano surimi
📰 Journal of Texture Studies (2021) 52(2): 197–206
13.🔥 Liu Zhong-Yuan, Zhao Mantong et al.
🍽️ Aldehyde formation/disappearance in fried clam during digestion
📰 Food & Function (2020) 11(4): 3483–3492
14.🌡️ Liu Zhong-Yuan, Zhao Mantong et al.
🧪 Effects of frying temp/time on aldehyde formation in clams
📰 Food Chemistry (2020) 308: 125650
15.💥 Liu Zhong-Yuan, Zhao Mantong et al.
🦪 Oxidative changes in fried clam lipid and oil
📰 Journal of the American Oil Chemists’ Society (2019) 96(12): 1367–1377