刘付，博士，副研究员，硕士、博士生导师，广东省农村科技特派员。长期从事食品及食药同源分子的自/共组装机制及其功能性研究工作。主持国家自然科学基金面上项目、国家自然科学基金青年项目、中国博士后基金特别资助项目、广东省自然科学基金等项目10余项，发表SCI论文40余篇，发表论文累计引用超3300次，h指数25，参编中文书籍1部，获高等学校科学研究优秀成果奖（5/6），授权发明授权专利3件。联合培养博士研究生3名、硕士研究生10名。入选斯坦福大学全球前2%顶尖科学家榜单年度榜单（2021、2022、2023）。担任《农产品加工》首届青年编委，Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Food Research International等食品领域主流期刊的审稿人。

2011/09–2015/09 华南理工大学，博士，粮食、油脂及植物蛋白工程，导师：唐传核

2008/09–2011/07 华南理工大学，硕士，粮食、油脂及植物蛋白工程，导师：唐传核

2004/09–2008/07 合肥工业大学，本科，食品科学与工程

2019/2–至今暨南大学，副研究员

2016/2–2019/2 暨南大学，博士后

（1）新型食品级Pickering乳液的构建及创新应用；

（2）生物大分子及生物活性物质的自/共组装机制及创新应用；

（3）食品热加工危害物的调控与消减。

1.Mianzhang Zhang¹, Zixin Huang¹, Pallavi Jayavanth, Ziming Luo, Hua Zhou, Caihuan Huang, Shiyi Ou, Fu Liu*, Jie Zheng*. Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product[J]. Food Chemistry, 2024, 448: 139079.

2. Xueying Li#, Penghui Sun#, Liang Fu*, Jie Zheng, Shiyi Ou, Caihuan Huang, Juanying Ou, Hua Zhou, Danyu Zhao, Tao Yang, Fu Liu*. Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion[J]. Food Structure, 2023, 37: 100331.

3. Shenglan Lu, Xueying Li, Xunran Wei, Caihuan Huang, Jie Zheng, Shiyi Ou, Tao Yang, Fu Liu*. Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion[J]. Foods, 2023, 12(7): 1415.

4. Manyu Lan, Jie Zheng, Caihuan Huang, Yong Wang, Wenzhong Hu, Shenglan Lu, Fu Liu*, and Shiyi Ou*. Water-in-oil Pickering emulsions stabilized by microcrystalline phytosterols in oil: Fabrication mechanism and application as a salt release system[J]. Journal of Agricultural and Food Chemistry, 2022, 70(17): 5408-5416.

5. Manyu Lan#, Yuan Song#, Shiyi Ou, Jie Zheng, Caihuan Huang, Yong Wang, Hua Zhou, Wenzhong Hu, Fu Liu*, Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles. Langmuir, 2020, 36 (49), 14991-14998.

6.Fu Liu, Jie Zheng, Chai-Huan Huang, Chuan-He Tang* and Shi-Yi Ou*. Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals. Food Hydrocolloids, 2018, 82: 96-105.

7. Fu Liu, Shi-Yi Ou* and Chuan-He Tang*. Ca2+-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization. Food Hydrocolloids, 2017, 65: 175-186.

8. Fu Liuand Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for beta-carotene. Food Hydrocolloids, 2016, 56: 434-444.

9. Fu Liuand Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening. Food Hydrocolloids, 2016, 60: 620-630.

10. Fu Liu and Chuan-He Tang*. Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface. Food Hydrocolloids, 2016, 60: 606-619.

11. Fu Liu and Chuan-He Tang*. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process. Journal of Agricultural and Food Chemistry,2014, 62(12): 2644-2654.

12. Fu Liuand Chuan-He Tang*. Phytosterol colloidal particles as Pickering stabilizers for emulsions. Journal of Agricultural and Food Chemistry, 2014, 62(22): 5133-5141.

13. Fu Liu, Zhong Chen andChuan-He Tang*. Microencapsulating properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate.LWT-Food Science and Technology, 2014, 55: 74-82.

14. Fu Liuand Chuan-He Tang*. Soy protein nanoparticle aggregates as Pickering stabilizers for oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2013, 61 (37): 8888-8898. （引用次数超470次，ESI高引论文）

15. Li-Jun Luo¹,Fu Liu¹, and Chuan-He Tang*. The role of glycinin in the formation of gel-like soy protein-stabilized emulsions.Food Hydrocolloids, 2013, 32(1): 97-105.

16. Miao Yang¹, Fu Liu¹, and Chuan-He Tang*. Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels. Food Research International,2013, 52: 409-418.

17. Fu Liuand Chuan-He Tang*.Cold, gel-like whey protein emulsions by microfluidisation emulsification: rheological properties and microstructures. Food Chemistry, 2011, 127: 1641-1647.

(1) 国家自然科学基金面上项目，植物甾醇颗粒稳定油包水皮克林乳液的构建及控释特性研究，32172344，2022/01-2025/12，58万，主持，在研

(2) 国家自然科学基金青年项目，皮克林乳液界面调控油脂氧化稳定性的途径及机理，31601431，2017/01-2019/12，20万，主持，结题

(3) 广东省自然科学基金面上项目，蛋白包覆纳米纤维素颗粒稳定皮克林乳液调控脂肪消化吸收的机制研究，2021A1515010637，2021/01-2024/12，10万，主持，在研

一种基于植物甾醇稳定的油包水型Pickering乳液的制备方法，ZL2019111993701

《农产品加工》首届青年编委。Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Food Research International等食品领域主流期刊的审稿人。