主要科研项目

　　一、目前主持的主要课题

　　1 、国家自然科学基金面向项目——高压脉冲电场降解矢车菊素-3-槐糖苷的分子机制及对其抗氧化能力影响；

　　2 、国家自然科学基金面向项目——超临界状态下苹果果实内源关键酶活性钝化与结构变化关系；

　　3 、国家“十一五”支撑计划课题——食品冷加工与高效分离技术研究；

　　4 、农业部948引进项目——果胶产业化关键技术；

　　5 、教育部博士点基金——高密度二氧化碳技术钝酶机理及对蔬菜汁品质影响；

　　6 、教育部新世纪优秀人才支持计划项目——高密度流态CO2杀菌技术应用基础研究

　　二、已结题的主持课题

　　1、 国家自然科学基金面向项目——高压脉冲电场杀菌灭酶机理及其对果蔬汁品质的影响；

　　2、 国家“十五”攻关重大专项课题——蔬菜汁产业化关键工艺技术与产品开发研究。

　　一、主要论文（* correspondence author）：

　　1 Yan Zhang, Xiaosong Hu, Fang Chen, Jihong Wu, Xiaojun Liao*. 2008. Stability and colur characterization of PEF-treated Cyanidin-3-glucoside during storage. Food Chemistry, 106:669-676. （SCI, IF2.433）。

　　2 Hongmei Liao, Xiaosong Hu, Xiaojun Liao*, Fang Chen, Jihong Wu. 2007. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. International Journal of Food Microbiology, 118:126-131. （SCI, IF2.608）。

　　3Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao *, Xiaosong Hu. 2007. Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide. Food Chemistry, 100:1678–1685.（SCI, IF 2.433）。

　　4 Kui Zhong, Jihong Wu, Zhengfu Wang, Fang Chen, Xiaojun Liao *,Xiaosong Hu, Zhenhua Zhang. 2007. Inactivation kinetics and secondary structural change of PEF-treated POD and PPO. Food chemistry,100 :115–123. （SCI, IF2.433）。

　　5 Hou-Yin Wang, Yuan-Ying Ni, Xiao-Song Hu, Ji-Hong Wu, Xiao-Jun Liao*.2007. Kinetics of amino acid loss in carrot juice concentrate during storage. Lebensmittel-Wissenschaft und -Technologie Food Science and Technology, 40: 785–792. （SCI, IF 1.155）6 Fenqi Gui, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao *, Xiaosong Hu. 2006. Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide. Food Chemistry,97: 480–489. （SCI, IF2.433）7 Chulin Liang, Xiaosong Hu, Yuanying Ni, Jihong Wu, Fang Chen, Xiaojun Liao *，2006. Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice. Food Hydrocolloids 20:1190–1197 （SCI, IF 2.284）。

　　8 Sijin Wang, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao *, Xiaosong Hu. 2006. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering 78: 693–700. （SCI, IF 1.696）9 Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu, Zhenhua Zhang, Zhengfu Wang. 2006. Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide. European Food Research and Technology. 223: 427-432. （SCI, IF 1.084）10 Fenqi Gui, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu. 2006. Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide. European Food Research and Technology.222: 105–111. （SCI, IF 1.084）11 Hou-yin Wang, Xiao-song Hu, Fang Chen, Ji-hong Wu, Zheng-hua Zhang, Xiao-jun Liao*, Zheng-fu Wang. 2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology. 223: 282–289. （SCI, IF 1.084）12 Ying Sun, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao*, Xiaosong Hu. 2006. Optimizing enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology. International Journal of Food Science and Technology, 41:1082-1089. （SCI, IF 0.832）13 Kui Zhong, Fang Chen, Zhengfu Wang, Jihong Wu, Xiaojun Liao*, Xiaosong Hu. 2005. Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field. European Food Research and Technology. 221: 752–758. （SCI, IF 1.811）14 Kui Zhong, Xiaosong Hu, Guanghua Zhao, Fang Chen, Xiaojun Liao*. 2005. Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field. Food Chemistry, 92:473–479（SCI, IF1.8）。

　　二、主要着作《软饮料工艺学》、《食品添加剂》、《园产品采后处理》等。

　　奖励及其他：

　　先后获教育部新世纪优秀人才、中国农学会第十届青年科技奖、中国农业大学优秀硕士学位论文指导教师奖、 中国农业大学优秀教师奖、中国农业大学教学效果评价优秀奖，获省部科技成果进步二等奖一项、三等奖两项

　　教学工作先后主讲的本科生课程有《软饮料工艺学》、《果蔬加工学》、《食品质量保证概论》和《食品添加剂》，研究生课程有《食品质量保证与HACCP》和《食品杀菌技术进展》。

　　现主讲研究生课程《食品杀菌技术研究进展》和本科生课程《软饮料工艺学》。