Associate Professor

Education background

2017-2018  Visiting scholar in Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada

2008-2011  Ph.D candidate in School of Food Science and Engineering, South China University of Technology, Guangzhou,China

2005-2008 Master of Food Science in Institute of Light Industry and Food Engineering, Guangxi University, Nangning, China

2001-2005 Bachelor of Food Science in College of Food and Technology, Agricultural University of Hebei, Baoding, China

Research interest

My research interest focuses on the fundamental understanding of the molecular structure and functional properties of biopolymers with a specific interest in food proteins and polysaccharides from plant resources. This fundamental knowledge has led to a systematic approach to developing new protein and polysaccharide applications in food areas. My present research fields mainly include: 1) interactions between protein and polysaccharide in the food system; 2) wholegrain food processing and healthy；3) developing innovative knowledge and technologies relating to the quality and utilization of proteins derived from cereal and pulses for food, and functional ingredients applications.

Selected publications

# co-first author; * corresponding author

1. Liya Liu, Yuanlin Sun, Ying Yue, Jingqi Yang, Lingyun Chen, Jawad Ashraf, Lili Wang, Sumei Zhou, Litao Tong. Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase. Food Hydrocolloids, 2020,108, 106050.
2. Jawad Ashraf, Liya Liu#, Muhammad Awais, Tianzhen Xiao, Lili Wang, Xianrong Zhou, Li-Tao Tong, Sumei Zhou. Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization. Ultrasonics Sonochemistry, 2020, 66, 105121.
3. Jawad Ashraf, Muhammad Awais, Liya Liu﹡, Muhammad Issa Khan, Li-Tao Tong, Yuling Ma, Lili Wang, Xianrong Zhou, Sumei Zhou﹡. Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba. LWT-food science and technolog, 2020, 129, 109504.
4. Dong-Hui Geng, Sumei Zhou, Lili Wang, Xianrong Zhou, Lu Liu, Zexue Lin, Wanyu Qin, Liya Liu*, Li-Tao Tong*. Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. LWT-food science and technology, 2020,128, 109520.
5. Liya Liu#, Wei Yang, Steve W. Cui, Zhijian Jiang, Qiang Chen, Haifeng Qian, Li Wang*, Sumei Zhou* Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough. Food Hydrocolloids, 2018, 84, 545-551.
6. Zhijian Jiang, Liya Liu, Wei Yang, Lan Ding, Muhammad Awais, Li Wang*, Sumei Zhou*. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids. Food chemistry, 2018, 259, 18-24.
7. Liya Liu, Sumei Zhou, Qiangzhong Zhao, Mouming Zhao. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions, Food Hydrocolloids, 2016, 56: 303-310.
8. Liya Liu, Mengli Zhao, Xingxun Liu, Kui Zhong, Litao Tong, Xianrong Zhou, Sumei Zhou. Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran. Journal of the Science of Food and Agriculture, 2016, 96: 3484-3491.
9. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Jing Kong, Zhao Long, Mouming Zhao. Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability, Food Chemistry, 2012, 132: 822-1829.
10. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Zhao Long, Jing Kong, Mouming Zhao. Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface, Food Hydrocolloids, 2012, 27:339-346.
11. Liya Liu, Qiangzhong Zhao, Tongxun Liu, Mouming Zhao. Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface, Food Hydrocolloids，2011, 25:921-927.
12. Kui Zhong, Liya Liu, Litao Tong, Xin Zhong, Qiang Wang, Sumei Zhou. Rheological properties and antitumor activity of schizophyllan produced with solid-state fermentation, International Journal of Biological Macromolecules，2013, 62:13-17.
13. Wei Yang, Zhijian Jiang,Liya Liu,Yanjun Lin, Li Wang, Sumei Zhou. The effect of pentosanase on the solubilization and degradation of arabinoxylan extracted from whole and refined wheat flour. Journal of the science of food and agriculture, 2016, 97(3):1034–1041
14. Li-Tao Tong, Kui Zhong, Liya Liu, Ju Qiu, Lina Guo, Xianrong Zhou, Li Cao, Sumei Zhou. Effects of dietary wheat bran arabinoxylans on cholesterol metabolism of hypercholesterolemic hamsters, Carbohydrate Polymers, 2014，112: 1-5.
15. Yuanyuan Pu, Qingsong Zou, Liya Liu, Zhong Han, Xiao Wang, Qing Wang, Shan Chen. Clinical dextran purified by fractional ultrafiltration coupled with water washing, Carbohydrate Polymers, 2012, 87:1257-1260.
16. Kui Zhong, Qi Zhang, Litao Tong, Liya Liu, Xianrong Zhou, Sumei Zhou. Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment, Ultrasonics Sonochemistry, 2015, 23:75-80.

Awards/Achievements/

1. National Key Research and Development Project “R&D and Demonstration of Key Technologies and Equipment for moderate Processing of bulk flour products (2018YFD0401005-02)”, 2018-2020, 500,000 RMB (Sub-project leader)
2. National Nature Science Foundation (Grant No. 31571768) “Chang of liquid lamellae in fermented dough and texture improvement mechanism based on pentosan modification ”, 2016-2019, 737,000 RMB (Project leader)
3. 948 Program (Introducing International Advanced Agricultural Science and Technology of the Ministry of Agriculture of P.R. China) (Grant No. 2016-X31), 2016-2017, 1,200,000 RMB (Sub-project leader)
4. National Nature Science Foundation (Grant No.31471679) “Effects and molecular regulation mechanisms of arabinoxylan to gluten networks formation in whole wheat system”, 2015-2018, 800,000 RMB (Project participant)

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

Tel: +86-10-62813477

Fax: +86-10-62813477

E-mail: liuliya1218@163.com