刘夫国，男，1987年5月出生，山东枣庄人，中国农业大学食品科学专业博士毕业，2017年7月来校参加工作，副教授，加入刘学波教授团队。
一、学习经历
2013年8月-2017年6月，中国农业大学，食品科学专业，博士
2015年12月-2016年12月，美国麻省大学，联合培养博士
2010年9月-2013年6月，南京师范大学，食品科学专业，硕士
2011年6月-2013年6月，江苏省农业科学院，联合培养硕士
年9月-2010年6月，青岛农业大学，食品科学与工程专业，学士
二、工作简历
2017.07-至今西北农林科技大学bet36365教学科研
三、研究领域或方向
1.食品功能因子稳态化技术与传递体系设计
2.蛋白质与多糖的理化性质、构效关系及分子间相互作用
1) LiuFuguo, MaCuicui, McClementsDavid Julian, GaoYanxiang. Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety , 2017, 16(1), 76–95.
2) Liu Fuguo, Ma Cuicui, McClements David Julian, Gao Yanxiang. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids , 2017, 63, 625–634.
3) Liu Fuguo, Ma Cuicui, Zhang Ruojie, Gao Yanxiang, McClements David Julian. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chemistry , 2017, 221, 395-403.
4) Liu Fuguo, Wang Di, Sun Caixa, Gao Yanxiang. In?uence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions. Food Hydrocolloids , 2016, 52, 661-669.
5) Liu Fuguo, Zhu Zhenbao, MaCuicui, LuoXiang, Bai Long, DeckerEric Andrew, GaoYanxiang, McClements David Julian. Fabrication of concentrated fish oil emulsions using dual-channel microfluidization: Impact of droplet concentration on physical properties and lipid oxidation. Journal of Agricultural and Food Chemistry , 2016, 64 (50), 9532–9541.
6) Liu Fuguo, Wang Di, Sun Cuixia, McClements David Julian, Gao Yanxiang. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry , 2016, 205, 129-139.
7) Liu Fuguo, Ma Cuicui, McClements David Julian, Gao Yanxiang. Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids , 2016, 61, 578-588.
8) Liu Fuguo, Wang Di, Ma Cuicui, Gao Yanxiang. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocolloids, 2016, 58, 49-59.
9) Liu Fuguo, Wang Di, XuHonggao, SunCuixia, Gao Yanxiang. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates. Food Chemistry , 2016, 196, 338-346.
10) Liu Fuguo, Sun Cuixia, Yang Wei, Yuan Fang, Gao Yanxiang. Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances , 2015, 5, 15641-15651.
11) LiuFuguo, SunCuixia, WangDi, Yuan Fang, GaoYanxiang. Glycosylation improves the functional characteristics of chlorogenic acid–lactoferrin conjugate. RSC Adv ances , 2015, 5(95), 78215-78228.
12) LiuFuguo, GaoYanxiang, YuanFang. Effects of chitosan addition on in vitro digestibility of protein-coated lipid droplets. Journal of Dispersion Science and Technology , 2015, 36(11):1556–1563.
13) LiuFuguo, Niu Liying, Li Dajing, LiuChunquan, JinBangquan. Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn. Food and Bioprocess Technology , 2013, 6(10), 2800-2807.
14) Wang Xiaoya1, Liu Fuguo1(1并列第一作者), Liu Lei, Wei Zihao, Yuan Fang, Gao Yanxiang. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (?)-epigallocatechin gallate or chlorogenic acid. Food Chemistry , 2015,173, 564-568.
15) Zhao Xin1, Liu Fuguo1(1并列第一作者), Ma Cuiui, Yuan Fang, Gao Yanxiang. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions. Food Research International , 2015, 74, 260-268.
16) Xiang Jun1, Liu Fuguo1(1并列第一作者), FanRui, YuanFang, GaoYanxiang. Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin. Colloids and Surfaces A: Physicochemical and Engineering Aspects , 2015, 487, 104-112.
17) LeiFei1, Liu Fuguo1(1并列第一作者), Yuan Fang, Gao Yanxiang. Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids , 2014, 39, 163-170.
18) 刘夫国, 马翠翠, 王迪, 高彦祥. 蛋白质与多酚相互作用研究进展[J]. 食品与发酵工业, 2016, 42 (2), 282-288.
19) 刘夫国, 王迪, 杨伟, 袁芳, 高彦祥. 乳铁蛋白-多酚对 β-胡萝卜素乳液稳定性的影响[J]. 农业机械学报, 2015 (46): 212-217.
20) 刘夫国, 杨伟, 魏子淏, 袁芳,高彦祥. 营养素传递系统研究进展[J]. 中国食品添加剂, 2014 (6): 156-162.
21) 刘夫国, 金邦荃, 牛丽影, 刘春泉, 宋江峰, 李大婧. 鲜食玉米脂氧合酶的酶学性质[J]. 食品科学, 2013, 34(3): 198-201.
22) 刘夫国, 牛丽影, 李大婧,金邦荃,刘春泉. 鲜食玉米加工利用研究进展[J]. 食品科学, 2012, 33(23): 375-379.
五、联系方式
通讯地址：陕西杨凌西农路22号西北农林科技大学bet36365A504办公室
邮编：712100
Email：fuguo@nwafu.edu.cn;liufuguo@sina.cn
