Associate Professor

 

Education background andworkingexperience

Visitingscholar. Department of Food Science, University of Massachusetts (Amherst, USA) (2013.11-2014.11)

Post-doc. Beijing Academy of Science and Technology, ChinaAgricultural University (2009.7-2011.7)

Ph.D. Agro-products processing and preservation, ChinaAgricultural University (2004.7-2009.6)

B. S. Horticultural Science, ChinaAgricultural University (2000.9-2004.6)

 

Research interest

Fruit & vegetable processing characteristics and comprehensive quality evaluation

Quality formation mechanism of fruit & vegetable juices and innovation control techniques

Functional component stabilization during processing and enhancement of their bioavailability in fruit & vegetable products

 

Selected publications

1. Liu X, Liu J, Bi J*, et al. Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice. Carbohydrate Polymers, 2019, 203: 176–184.

2. Wellala C, Bi J*, Liu X*, et al. Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization. Food Hydrocolloids，2019, 93: 56–67.

3. Liu X, Bi J, Xiao H & McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. Journal of Agricultural and Food Chemistry. 2015, 63(38): 8534-8543.

4. Wellala C, Bi J*, Liu X*, Liu J, Lyu J, Zhou M, Marszałek K, TrychU. Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices. Innovative Food Science and Emerging Technologies，2020, 60, 102279

5. Liu J, Bi J*, Liu X*, et al. Effects of high pressure homogenization and addition of oil on carotenoid bioaccessibility of carrot juice. Food & Function, 2019, 10: 458–468.

6.Liu X, Deng J, Bi J*, et al. Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS. LWT - Food Science and Technology, 2019, 102: 304–309.

7. Ding Y, Liu X*, Bi J*, et al. Effects of pectin, sugar and pH on the ß-carotene bioaccessibility in simulated juice systems. LWT - Food Science and Technology, 2020, 124: 109125.

8.Liu X, Liu J, Bi J*, et al. Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage. Journal of Food Engineering, 2019, 263: 63–69.

9.Liu X, Bi JF, Xiao H & McClements DJ. Enhancement of Nautraceutical Bioavailability Using Excipient Nanoemulsions: Role of Lipd Digestion Products on Bioaccessibility of Caroteniods and Phenolics from Mangoes. Journal of Food Science, 2016, 81（3）: 754-761.

10. Liu X, Yan X, Bi J*, et al. Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods. Drying Technology, https://doi.org/10.1080/07373937.2019.1607872.

11.Liu X, Yan X, Bi J*, et al. Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.). Electrophoresis, 2018, 39(13):1654.

12. Wellala C, Bi J*, Liu X*, et al. Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction. Journal of Food Science and Technology, https://doi.org/10.1007/s13197-019-04230-6.

 

Awards/Achievements

“Research and Application on Fruit and Vegetable Explosion Puffing Combined Drying Technology”, 2014, 2^nd prize, awarded by Chinese Academy of Agricultural Science (No. 2)

“Research and Application on Innovative Energy-saving Drying Technology on Characteristic Fruits in Hainan Province”, 2014, 2^nd prize, awarded by Hainan Provincial Government (No. 4)

“Technology and Applications of Comprehensive quality evaluation and Pluralistic Processing for Peaches and Nectarines”, 2016, 1^st prize, awarded by China General Chamber of Commerce (No. 2)

“Technology and Applications of Comprehensive quality evaluation and Pluralistic Processing for apples”; 2017, 1^st prize, awarded by China General Chamber of Commerce (No. 2)

“Research and Applications on Deep-processing Technologies and Equipment of tropical and subtropical fruits, 2019, 1^st prize, awarded by China General Chamber of Commerce (No. 2)

 

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62816487

Fax: +86-10-62816487

E-mail: liuxuancaas@126.com