Personal Information
Name:Guoqin Liu
Introduction:Professor
School of Food Science and Engineering
Tel:020-87114262
Fax:0086-20-87114263
E-mail:guoqin@scut.edu.cn
Education Background
2003.09～2006.06South China University of Technology, Ph.D
1985.09～1987.06Wuxi Light Industry College,Master Degree
1979.09～1983.06Zhengzhou Grain College, Bachelor Degree
Employment Summary
Professor( 2009.12—present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.
Post doctor( 2006.11～2008)School of Chemistry and Chemical Engineerin, South China University of Technology (SCUT), Guangzhou.
Professor( 2005.11～2009): School of Food Science, Henan University of Technology Zhengzhou.
Visiting scholar (2000.01～2001.12 ) School of Food Science, Reading University and Department of Engineering, Oxford University in UK,
Associate professor (1997.11～2005.10) School of Food Science, Henan University of Technology Zhengzhou.
Field of Research
1、Grain, Oil and Vegetable Protein
2、Oil Processing and Technology
3、Development ofFunctional Oil and Fat
4、Nutrition and Safety of Oil and Fat
Current Research Projects
1. National Natural Science FundProject (Study on the formation mechanism and control method of glycidyl esters during oils and fats heat processing).( 31271885)
2. National Natural Science Fundproject(Study the Effects of Storage Process on the Properties Deterioration of Edible Oil-based Organogels and Control Mechanism.)( 31471677)
3.the National Key Research and Development Program of China (Project No. 2016YFD0400401‒5)
4. National hi-tech research and development project（2013AA102103-3）
5. Public welfare (agriculture) research project（201303072)
6. National Natural Science Fund Key Project(31130042)
7. Science and Technology Project Fund of China(2012BAD37B00)
Publications (* as corresponding author)
1. Weiwei Cheng,Guoqin Liu*,and Xinqi Liu. Effects of Fe3+ and Antioxidants on Glycidyl Esters Formation in Plant Oil at High Temperature and Their Influencing Mechanisms,J.Agric.Food Chem., 2017,65(20):4167-4176
2. Cheng, Wei-wei,Liu, Guo-qin*, Wang, Li-qing, Liu Zengshe. Glycidyl Fatty Acid Esters in Refined Edible Oils:A Review on Formation, Occurrence, Analysis, and Elimination Methods, Comprehensive Reviews of Food Science and Food Safety, 2017,16:263-281
3.Cheng, Wei-wei, Liu,Guo-qin, Liu*, Xin-qi.Formation of Glycidyl Fatty Acid Esters both in Real Edible Oils during Laboratory-scale Refining and in Chemical Model during High Temperature Exposure. J.Agric.Food Chem.64:5919-5927,2016
4.Liu Guoqin, Wan Wenbo. Effects of Structursnts onstructure and loading capacity of ternary organogels. Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science Edition), 2016, 44(10):143-150
5.Cheng, Wei-wei,Liu, Guo-qin*, Wang, Xue-de,Liu Xinqi, Liu, Bingge Formation of Benzo(a)pyrene in Sesame Seeds During theRoasting Process for Production of Sesame Seed Oil. J.Am oil Chem Soc . 2015,92,1725-1733.
6. Cheng, Wei-wei,Liu, Guo-qin*, Wang, Xue-de, Liu, Xinqin, Jing, Lu Kinetics of the Epoxidation of Soybean Oilwith H2O2Catalyzed by Phosphotungstic Heteropoly Acid in the Presence of Polyethylene Glycol. Eur.J.Lipids Sci.Technol. 2015, 117：1185-1191.
7. Cheng Wei-wei,Liu Guo-qin*, Liu Xin-qi, Wang Xue-de, Lu Xiao-zhu. Optimization of the Preparation Technology of Epoxidized Soybean Oil by Response Surface Methodology.2015,43(11):23-29
8. Jing-Mei Fan, Wen Ma,Guoqin Liu, Shou-Wei Yin*, Chuan-He Tang, Xiao-Quan Yang Preparation and characterization of kidney bean protein isolate (KPI) chitosan (CH) composite films prepared by ultrasonic pretreatment,2014, Food Hydrocolloids, 2014,36:60-69.
9. Lijuan Han, Lin Li,Bing Lin, Lei Zhao,Guoqin Liu*.Rheological Properties of Organogels Developed by Sitosterol and Lecithin. Food research international. 2013, 53,42-48.
10. Lijuan Han, Lin Li, Lei Zhao, Bing Lin,Guoqin Liu* ,Xinqi Li,Xuede Wang.Structure and Physical Propertieof Organogels Developed bySitosterol and Lecithin. with Sunflower Oil. J.Am oil Chem Soc . 2014,91,1783-1792.
11 Lijuan Han, Lin Li, Lei Zhao, Bing Lin,Guoqin Liu*，Xinqi Liu and Xuede Wang.Effect ofHigh-pressure Microfluidization on the Crystallization Behavior of Plam Stearin—Palm Olein Blends. Molecules. 2014 ,19,5348-5359.
12. Zhao,Lei, Li, Lin, Liu,Guo-qin, Chen, Ling,Liu, Xingxun,Zhu, Jie, Li,Bing.Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten. Food research international, 2013, 53,409-416.
13. Han Lipeng, Li, Lin, Li Bing, Zhao Di，Li, Yuting，Xu Zhenbo,Liu Guoqin. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Ne-carboxymethyllysine formation. Food and Chemical Toxicology, 2013,60:536-541.
14 Lipeng Han, Lin Li, Bing Li, Di Zhao, Yuting Li, Zhengbo Xu,Guoqin Liu. Glyoxal derived from triglyceride participating indiet-derivedNε-carboxymethyllysine formation.Food research international. Food research international, 2013,51(2):836-840.
15. Lipeng Han, Lin Li, Bing Li, Di Zhao, Yuting Li, Zhengbo Xu,Guoqin Liu.Review of the characteristics of food-derived and Endogenous N-epsilon-carboxymethyllysine [J]. Journal of Food Protection, 2013, 76(5): 912-918.
16 Zhao,Lei, Li, Lin,Liu,Guo-qin, Chen, Ling,Liu, Xingxun,Zhu, Jie, Li,Bing. Effect of Frozen Storage on Molecular Weight, Size Distribution and Conform -ation of Gluten by SAXSand SEC-MALLS. Molecules, 17, 7169-7182,2012.)
17. Zhao,Lei, Li, Lin, Liu,Guo-qin, Chen, Ling, Li, Xiaoxi, Li,Bing. Fractional Separation andEstimation of Mark-Houwink-Sakurada EquationParameters for Gluten. InternationalJournal of FoodEnginering,2012:8(1):1-17.
18. Jin, Bei, Li, Lin, Feng, Zong-Cai, Li, Bing;Liu, Guo-Qin, Zhu,Yu-Kui Investigation of the relationship of malt protein and beer haze by proteome analysis, Journal of Food Processing and Preservation, 2012,36, 169-175.
19.Cheng Wei-wei, Wang Xue-de, Liu Bing-ge,Liu Guoqin*et al. Comparison of HPLC-FLD with GC-MS in estimation of benzo[a]pyrene in sesame oil, Modern Food Science and Technology, 2015, 31(10):282-286, 306.
20. Liu Guoqin, Fang Zhaoxi. Li Qi. Effect of heat and cold processing processes on flavon conpounds of linseed oil and correponding analysis of key aroma compounds.Journal of South China University of Technology(Natural Science Edistion),2015, 43(11)1-7
21.Liu Guoqin,Yin Shiqin,Wang Xuede.Determination of Glycidyl Esters in Edible Oils by GC-MS.Modern Food Science and Technology,2016,32(5):289-294.
Professional Activities
1.Member of the American Society of Oil Chemists
2.Standing Director of the Chinese Society of Grain and Oil, Oils and Fat Branch
3.National Natural Science Foundation of China, Project review expert.
Courses Offered
1. Undergraduate Courses: Food Science and Technology Progress, and Food Quality and Safety
2. Graduate Courses: Oil Engineering
