Biography

Dr. Huiping Liu is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof Liu completed Bachelor Degree from Shanxi Agricultural University at 1986 and completed Master Degree from China Agricultural University at 1995. Dr. Liu received his doctoral degree from China Agricultural University at 2003. Professor Liu was an associate professor at shanxi agricultural university from 1999 to 2006 and he was the research and development minister and chief technical officer of Mongolia  Mengniu Dairy Company Limited from 2003 to 2006.Since 2008, Dr. Liu is employed by Tianjin University of Science & Technology as a professor. He published over 180 scientific papers, and applied for 32 patents which 23 were authorized and led 22 subjects，and had taken part in the compilation of 13 textbooks.c

Research Interests                             

Prof Liu is in the direction of Animal resource development and Functional food research.He research Food Science and Engineering and Agricultural products storage and processing. His major research direction are Dairy science and new technology,Functional protein and active peptide from plant and animal,Egg science and new technology.

Recent Publications

[1] Chemical and structural changes in preserved white egg during pickled by vacuum technology.Food Science and Technology International,2013,18(6):1-9

[2] Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella.Journal of Dairy Science,2012,95(9):4823-4830

[3]Box-behnken Design based Statisticl modeling and Optimization of cellulose-assisteed microwave extraction of polysaccharide from elaeagnus Angustifolia l.Applied Machanics and Materials,2014,46(4):201-407

[4]Huiping Liu, Yonghua Wei, Yiwen Xu.The Effect of Ultra-high Pressure on the Function Property and Conformation of Whey Protein Isolated. International   conference on Manufacturing Science and Engineering[A]. International      conference on Manufacturing Science and Engineering [C] .(ICMSE2011, 2011,Guilin )
[5]Effect of corn oil W1/O/W2 multiple emulsions on quality of low-fat Mozzarella Chess[A].ICBBE International Conference on Bioinformatics and Biomedical Engineering[C]. (ICBBE2011,2010,Wuhan)
[6]Liu Huiping*, Xu Yiwen, Wang Yinxue, Wei Yonghua. Investigation of Production of sanitarian Yogurt Drinking[A]. ICBBE International Conference on Bioinformatics and Biomedical Engineering[C]. (ICBBE2011,2010,Wuhan)

[7]Liu Huiping*, Yan Qingquan, Ma Li,et al.Immunomodulatory effects of Bovine lactoferrin on BALB/c mice[A]. ICBBE International Conference on Bioinformatics and Biomedical Engineering[C]. (ICBBE2011,2010,Wuhan)

[8]Comparison of nutrition composition of walnut seed skin process by salt solution and lye method(Food Science and Technology2016,41（6）：121-126)

[9]The change of fatty acids in salted eggs and yolk is quickly cured by decompression method(Food Science and Technology2015,40（6）:102-107)

[10]The decompression method was used to quickly pickle salted eggs and the changes of lipids in the yolk.(Food Science and Technology2015,40（3）:61-64)

Honors & Awards

ü Shanxi agricultural industrialization excellent paper award

ü The name of “Outstanding organizer of the technical and cultural service activities of 98 summer school in Shanxi Province"

ü The third prize in the science and technology advancement of Shanxi Province

ü The second prize of the rural technical contract in Shanxi Province

ü Improving the production rate and shelf life technology of meat products

ü The first prize in the science and technology progress of shanxi higher school

ü The second prize of  Tianjin teaching achievements

ü The gold award of "Creating youth for tianjin university students entrepreneurship competition"

ü The best technology achievement award from The third food science and technology exhibition

ü 3^rd Scientific and Technological Progress award from China beverage industry

Teaching

Food Technology Principle，Food Chemistry

New Product Design and Development for graduate students