Professor

Education background and working experience

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

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

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

B. S. Horticultural Science, China Agricultural 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, Trych U. 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, 2nd 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, 2nd prize, awarded by Hainan Provincial Government (No. 4)

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

“Technology and Applications of Comprehensive quality evaluation and Pluralistic Processing for apples”; 2017, 1st 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, 1st 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