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, Rui


Rui Liu

Ph.D, Associate Professor


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




+86 022-60912431


Dr. Liu completed Bachelor, Master, and Docter Degrees from Tianjin University at 2008, 2010 and 2013 and joined Tianjin University of Science and Technology since then. She is engaged in more than 10 projects at the level of nation, province and ministry. She published over 40 scientific papers, and served as a reviewer for more than 4 international journals.

Research Interests

Regulation of the rheological properties of wheat gluten network is a common economic and technical problem in food processing, and the rheological properties of wheat gluten were considered a consequence of the integrated affection of protein molecular structures and their interactions. To understand the interaction mechanism of wheat gluten proteins and the changes in protein rheological properties, we plan to focus on the micro- and meso-scale studies of interactions of wheat gluten proteins and their structure-activity relationship with rheological properties. The micro-structures of wheat gluten proteins, meso-aggregation states and molecular interactions were analyzed quantitatively by CD, DLS, SEC-MALLS, MS and NMR. Dr. Rui Liu plan to establish the structural dynamics and formation dynamics of wheat gluten in food processing, in combination with the investigation on protein interaction mechanism, to reveal the formation behavior and molecular mechanism of wheat gluten network. Furthermore, we plan to explore the important role of molecular interaction as a link between micro-structural changes and meso-properties, reveal the dynamics and thermodynamic properties of wheat gluten proteins, and further establish the micro- and meso-structure-activity relationship with rheological properties. The methodologies in this project and its prospective results could lay theoretical foundation for the in-depth development of wheat gluten processing technology. Thus, Dr. Liu extend her research to the structural analysis of other food multi-components and their interaction mechanisms in foods. A series of significant papers were published on these areas.

Recent Publications

[1] Liu, Rui, Xu, C., Cong, X., Wu, T., Song, Y., & Zhang, M. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chemistry, 2017, 221: 2010-2017.

[2] Liu, Rui, Liu, D., Liu, Y., Song, Y., Wu, T., & Zhang, M. Using soy protein siox nanocomposite film coating to extend the shelf life of apple fruit. International Journal of Food Science & Technology, 2017, 52: 2018–2030.

[3] Liu, Rui, Zhu, T., Li, J., Wu, T., Li, Q., & Meng, Y., et al. Physicochemical and antioxidative properties of superfine-ground oat bran polysaccharides. Food Science & Technology Research, 2016, 22: 101-109.

[4] Liu, Rui, Wang, N., Li, Q., & Zhang, M. Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs. Food Hydrocolloids, 2015, 51: 424-431.

[5] Liu, Rui, Li, J., Wu, T., Li, Q., Meng, Y., & Zhang, M. Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat ( avena nuda, l.) β-glucans. Journal of Cereal Science, 2015, 65: 125-131.

Honors & Awards

ü131 Talent Project of Tianjin at the third level


Food Chemistry, Principles of Food Processing for undergraduate students

Advanced Food Chemistry for postgraduate students