Bai, Xiaojia
Cao, Ruge
Cheng, Dai
Guo, Honglian
Jiang, Yumei
Li, Fengjuan
Li, Jing
Li, Shuhong
Li, Whenzhao
Liu, Changjin
Liu, Qingdai
Liu, Rui
Lu, Yang
Pan, Mingfei
Wang, Fang
Wang, Hao
Wang, Xu
Wang, Yurong
Wang, Zhiwei
Wu, Tao
Yang, Rui
Zhao, Guozhong
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Liu, Changjin



Changjin Liu

Ph.D, Associate Professor


Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China




+86 022-60912404


Dr. Changjin Liu is an Associate Professor and Dean of Biotechnology Department affiliated to the School of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Liu completed Bachelor Degree from Shandong Agricultural University at 1992 major in vegetables, and then completed Master Degree from Nanjing Agricultural University at 1995 major in post-harvest physiology of fruits ad vegetables. Dr Liu received his Doctoral degree from Jiangnan University at 2002 major in grain & oil and plant protein engineering. On the completion of his PhD, Dr. Liu joined in Tianjin University of Science and Technology since 2002. From 2005 to now, Dr. Liu is employed by Tianjin University of Science & Technology as an associate professor. Dr. Liu published over 50 scientific papers, and published an academic works named Toona sinensis.

Research Interests

Dr. Liu’s research fields focus on natural active substances and functional food development, application of bio-preservatives on food shelf life prolong. Dr. Liu’s another research focuses Toona sinensis, a tall tree originated in China, which tender leaves used by Chinese as a famous vegetable for more than 2000 years. Specific interests include: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and Chinese medicine herbs; 2) Plant food keep fresh and storage; and 3) natural products and human health relationship.

Recent Publications

1.Chang-Jin Liu*,Jian-Ying Jia, Hao-Yu Wang ,Li-Li Xue, Yu Kong, Fu-Xin Wang.  Purification and characterization of a flavor-related enzyme, γ-glutamyl-transpeptidase, from Toona sinensis leaves. The Journal of Horticultural Science and Biotechnology, 2016 ,91(6):611-618

2.Chang-Jin Liu*,Yan-Li Zhao, Xiao-Jing Li ,Jian-Ying Jia,Yan-Ya Chen, Ze-Tian Hua. Antioxidant capacities and main reducing substance contents in 110 fruits and vegetables eaten in China.   Food and Nutrition Sciences, 2014, 5, 293-307

3.Changjin Liu, Jie Zhang ,Zhongkai Zhou, Zetian Hua,  Hongying Wan, Yanhui Xie, Zhiwei Wang,  Li Deng.  Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of Toona sinensis (A. Juss.) Roem. Using GC-MS and GC-O, Food and Nutrition Sciences, 2013, 4, 305-314

4.Changjin Liu*, Hongying Wan, Jie Zhang & Zetian Hua. Quantitative identification and antioxidant activity in vitro of phenolic compounds from old leaves of Toona sinensis. Proceeding of the 2012 International Conference on Applied Biotechnology (ICAB). 2012.10.17-10.19, Lecture Notes in Electrical Engineering 249, pp523-533, Tianjin, China, 2012

5.Shenhua Jiang, Changlu Wang*, Zhiqiang Chen, Mianhua Chen, Yurong Wang, Changjin Liu, Qingli Zhou & Zhenjing Li. Antioxidant properties of the extract and subfractions from old leaves of Toona sinensis Roem (Meliaceae). Journal of Food Biochemistry, 33,425-441,2009

6.Changlu Wang_ Lu Li Zhanyong Li Changjin Liu__ Mianhua Chen Optimization of Osmotic Dehydration of Toona Sinensis Leaves Using Response Surface Methodology International Journal of Food Engineering Volume 4, Issue 6 2008 Article 4


Bachelor Student Course: Biochemistry, Molecular Biology, Food Biotechnology Experiment, Biotechnology Introduction

Master Candidate Course: Agriculture Science & Technology and Three Rural Policy