Hongsheng Liu

Name: Hongsheng Liu
Introduction: Associate Professor

School of Food Science and Engineering
Tel: 020-87113845
Fax: 0086-20-87113845

Education Background
1997.9~2001.6 Bachelor Degree （Food Engineering）, Hebei University of Science & Technology (China)

2003.9~2008.12 PHD (Poly-saccharide Engineering), South China University of Technology(China)

2007.9~2008.9 Joint PHD candidate, Monash University (Australlia)

2014.9~2015.9 Visiting Scholar, Rutgers University (American)

Employment Summary
Associate Professor (2011- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Post-Doctor (2009-2011) : School of Material Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research
Research on natural polymers modification and processing as well as new technologies developed for food engineering

Current Research Projects
1. Development of Starch-based Materials. (Innovative & Entrepreneurial Research Team Program 2013C0085）

2. Study on application of reactive extrusion in preparation of starch-based soft capsules. (The Natural Science Fund of Guangdong , A020210009)

Publications（* as corresponding author）

Selected Publications

1. Zhang S, Wang C, Fu X, Liu H*, Yu L, Jiang T, Qiao Q. A comparison study on phase transition and structure of cornstarch in dimethyl sulfoxide and ionic liquid systems, Journal of Cereal Science, 2016, 71, 53-60.

2. Qiao D, Liu H*, Yu L, Bao X, George S, et al. Preparation and characterization of slow-release fertilizer encapsulated by starch-based superabsorbent polymer. Carbohydrate polymers, 2016, 147: 146-154.

3. Wang Y, Zhang L, Liu H*, Yu L, Simon G, et al., Relationship between Morphologies and Mechanical Properties of HPMC/HPS blends, Carbohydrate Polymer, 2016, 153, 329-335.

4. Zhao D, Palaparthi A, Huang Q, Liu H*, Fu X, Yu L, l. Effects of ionic liquid 1-allyl-3-methylimidazolium chloride treatment on the microstructure and phase transition of cornstarch [J]. Industrial Crops and Products, 2015, 77: 139-145.

5. Zhao D, Wang C, Luo X, Fu X, Liu H*, Yu L, Morphology and phase transition of waxy cornstarch in solvents of 1-allyl-3-methylimidazolium chloride/water [J]. International journal of biological macromolecules, 2015, 78: 304-312.

6. Zhang L, Wang Y, Liu H*, Yu L, Liu X, et al., “Developing hydroxypropyl methylcellulose/hydroxypropyl starch blends for use as capsule materials”, Carbohydrate Polymer, 2013, 98, 73-79.

Professional Activities

Institute of Food Technologists (IFT)，Member

Courses Offered
1. “Modified starch” for undergraduate students majoring in Food Science as well as Sugar Engineering.
2. “English skill course ” for graduate student majoring in Sugar Engineering Direction.