Dean, Henan University of Technology, China
Dr. Jie Liu is an Associate Professor at the Department of Grain Engineering, Henan University of Technology, China. With a robust academic and research background, Jie Liu has contributed extensively to the field of food science, particularly in the study of acrylamide reduction in food products, starch composites, and food processing technologies. His innovative work has led to several patents in areas like bread production, air purification, and distillation systems. š
Publication Profile
Scopus
Education š
Dr. Liu obtained his academic qualifications through rigorous studies, gaining in-depth knowledge and expertise in grain engineering, food science, and agricultural technology. His academic career has been centered on the application of food science to improve food quality and safety.
Experience š¼
Dr. Liuās professional experience includes multiple patents related to food processing, environmental technologies, and the development of innovative products like air purifiers and distillation boosters. He is a leading researcher in his field with a deep focus on food safety, particularly in the areas of starch processing, acrylamide reduction, and food engineering. He has also authored several impactful publications in renowned international journals.
Awards and Honors š
Dr. Liu has been recognized for his groundbreaking research with various accolades, including his contributions to food science and technology. His work in food safety and innovation has earned him accolades in the form of patents and research acknowledgments.
Research Focus š¬
Dr. Liuās research primarily focuses on food science, with special emphasis on reducing harmful substances like acrylamide in food products. His work also includes the development of starch composites, processing technologies, and innovations in food engineering for improved food quality and safety.
Conclusion āØ
With a comprehensive background in food engineering and processing, Dr. Liu continues to push the boundaries of food safety and technology. His contributions to the field have significantly advanced our understanding of food quality, safety, and the innovative use of food engineering to improve consumer health and safety.
Publications š
The effect of different ratios of starch and free-thaw treatment on the properties of konjac glucomannan gels
Published in Gels, 2023
Effects of pH and incubation temperature on properties of konjac glucomannan and zein composites with or without freeze-thaw treatment
Effect of the degree of milling on the microstructure and composition of japonica rice
Effects of hydrothermal and microwave dual treatment and zein on the enzymolysis of high amylose corn starch
Published in Gels, 2022
Critical role of glutelin in ultrasound-assisted isolation of corn starch
Published in International Journal of Food Science and Technology, 2022