刘潇阳

        副教授/硕导

个人简介

        2020年5月- 至今，大连工业大学食品学院，副教授，硕导，国家海洋食品工程技术研究中心副主任

        2021年12月-今，大连工业大学食品学院，副教授，硕导

        2018年1月-2021年11月，大连工业大学食品学院，讲师，硕导

        2014年10月-2017年9月，日本冈山大学食品生物化学专业，博士

        2011年9月-2014年7月，大连工业大学食品科学专业，硕士

        2007年9月-2011年7月，大连工业大学食品质量与安全专业，学士

社会兼职

研究方向

        (1)海洋食品功能组分研究与开发；
        (2) 海洋活性肽、食品功能因子的制备与递送。

主要成果

        主持国家自然科学基金青年项目1项、国家重点研发计划子课题1项、辽宁省省级面上项目2项、大连市市级项目1项，获得大连市科技之星荣誉称号；签订企业横向技术服务项目1项，项目金额为60万元；以第一或通讯作者发表论文28篇，其中SCI论文27篇，申请专利6项，参编著作1项；主持省级研究生教改1项、校级教改项目1项，发表教改论文1篇。

科研项目

主持的科研项目如下：
        1. 国家重点研发计划子课题: 甲壳类水产品深加工关键技术与产品研发（2023YFD2401502）；75 万，2023.12-2027.12（项目负责人）；
        2. 国家自然科学基金青年项目: 海参多肽与铁螯合的分子机制及其促铁吸收机理研究（31801554），22 万，2019.1-2021.12（项目负责人）；
        3. 辽宁省科技厅面上项目：南美白对虾多肽水凝胶-钙递送体系性研究自组装及其促钙吸收特（2025-MS-153），8万，2025.07-2027.06（项目负责人）
        4. 辽宁省教育厅面上项目：海洋贝类钙螯合多肽的开发及其营养递送应用研究（LJKZ0521），5万，2021.06-2023.06（项目负责人）；
        5.大连市科技之星：海洋生物钙螯合多肽的制备关键技术开发与利用（2021RQ096），10万，2021.06-2023.06（项目负责人：刘潇阳）。

出版著作和论文

论著：
        1. 《“课程思政”教学案例集》，参编；

主要代表论文：
        (1) Xuening Yu, Shijie Dou, Rui Liu, Xiaoyang Liu*, Yoshimasa Nakamura,Dayong Zhou ORCID, Role of the Maillard reaction products of oyster peptides and chitosan oligosaccharide in chelation with zinc: restoring testicular injury and the testosterone synthesis pathway, Food&Function, 2025,16, 8217-8232
        (2) Xuening Yu, Rui Liu, Yuewen Xu, Ningning Pan, Xiaoyang Liu*, Yoshimasa Nakamura, Dayong Zhou, Mechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress, Food Research International, 2025, 221, 117338
        (3) Xuening Yu, Guang Li, Xiaoyang Liu*, Xiangbo Zeng, Fawen Yin, Deyang Li, Ningbo Qin, Dayong Zhou, Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception, Food Chemistry, 2025, 490, 145077
        (4) Xuening Yu, Guang Li, Shijie Dou, Shuling Zhou, Xiaoyang Liu*, Dayong Zhou, Molecular interactions and physiological effects of oyster-derived synthetic peptide-calcium complex: Insight in improving the bone growth and health, Food Research International, 2025, 212, 116516
        (5) Xuening Yu, Guang Li, Xiaoyang Liu*, Fawen Yin, Deyang Li, Dayong Zhou, Evaluation of oyster peptide-chitosan oligosaccharide-iron complex (OPCFe) complex as a novel approach for iron supplementation: Effects on oxidative stress, inflammation, and gut microbiota in vivo, Food Bioscience, 2025, 65, 106007.
        (6) Guang Li, Xuening Yu, Shuling Zhou, Xiaoyang Liu*, Fawen Yin, Deyang Li, Baocai Xu, Dayong Zhou, Preparations of Mytilus edulis protein hydrolysate-iron complexes and their ameliorative effects on mice with iron deficiency anemia, Food Science and Human Wellness, 2025, Online.
        (7) Xuening Yu, Guang Li, Shuling Zhou, Xiaoyang Liu*, Fawen Yin, Deyang Li, Dayong Zhou, Glycosylation of oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of the gut microbiota in vivo, Food&Function, 2025, 16, 640-656.
        (8) Shijie Dou, Xuening Yu, Yuewen Xu, Xiaoyang Liu*, Fawen Yin, Deyang Li, Dayong Zhou, Preparation and characterization of white shrimp hydrolysate–xylooligosaccharide Maillard products and their in vivo promotive effects of zinc absorption in mice, Food&Function, 2024, 15, 11726-11739.
        (9) Guang Li, Xuening Yu, Yuewen Xu, Luyu Ji, Xiaoyang Liu*, Fawen Yin, Deyang Li, Baocai Xu, Dayong Zhou, Recovery effects of sodium carboxymethylcellulose-xanthan gum hydrogels containing peptide‑iron complexes against iron deficient anemia in vivo, International Journal of Biological Macromolecules, 2024, 283, 137915.
        (10) Yang Li, Xuening Yu, Rui Liu, Xiaoyang Liu*, Fawen Yin, Deyang Li, Pengfei Jiang, Dayong Zhou, Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion, Food Chemistry: X, 2024, 23, 101727.
        (11) Xuening Yu, Xiaoyang Liu*, Dayong Zhou. A critical review of a typical research system for food-derived metal-chelating peptides: Production, characterization, identification, digestion, and absorption, Comprehensive Reviews in Food Science and Food Safety, 2023, 23(1), 1-30.
        (12) Xuening Yu, Shijie Dou, Xiaoyang Liu*, Fawen Yin, Deyang Li, Pengfei Jiang, Dayong Zhou, Establishment of oyster protein hydrolysate-chitosan oligosaccharide-zinc delivery system and its characterization, digestion & absorption in-vitro and in-vivo, Food Bioscience, 2023, 56(3), 103247.
        (13) Xiaoyang Liu*, Xuening Yu, Shijie Dou, Fawen Yin, Deyang Li, Dayong Zhou, Characterization of oyster protein hydrolysate–iron complexes and their in vivo protective effects against iron deficiency-induced symptoms in mice, Journal of Agricultural and Food Chemistry, 2023, 71, 16618−16629.
        (14) Xiaoyang Liu*, Jiatong Sun, Yue Li, Xuening Yu, Fawen Yin, Deyang Li, Pengfei Jiang, Yoshimasa Nakamura, Dayong Zhou, Characterisation of zinc-chelating peptides derived from scallop (Patinopecten yessoensis) mantle and their intestinal transport in everted rat sacs. International Journal of Food Science and Technology, 2023, 58: 2236-2246.
        (15) Yue Li, Xiaoyang Liu*, Fawen Yin, Deyang Li, Pengfei Jiang, Liang Song, Yoshimasa Nakamura, Dayong Zhou, Characterization of oyster water-soluble protein-EGCG conjugate and its antioxidant effects on linolic acid in emulsion system, Food Bioscience, 2023, 51: 102215.
        (16) Zixu Wang, Jiatong Sun, Xiaoyu Ma, Xiaoyang Liu*, Fawen Yin, Deyang Li, Yoshimasa Nakamura, Chenxu Yu, Dayong Zhou, Characterization of a synthetic zinc-chelating peptide from sea cucumber (Stichopus japonicus) and its gastrointestinal digestion and absorption in vitro. Journal of the Science of Food and Agruculture, 2022, 102: 4542-4550.
        (17) Tianjian Tong, Xiaoyang Liu*, Chenxu Yu*. Extraction and nano-sized delivery systems for phlorotannins to improve its bioavailability and bioactivity, Marine Drugs, 2021, 19, 11: 625.
        (18) Jiatong Sun, Xiaoyang Liu*, Zixu Wang, Fawen Yin, Huilin Liu, Yoshimasa Nakamura，Chenxu Yu,  Dayong Zhou, Gastrointestinal digestion and absorption characterization in vitro of zinc-chelating hydrolysate from scallop adductor (Patinopecten yessoensis). Journal of the Science of Food and Agruculture, 2022, 102: 3277-3286.
        (19) Zixu Wang, Xiaoyang Liu*, Hongkai Xie, Ziqiang Liu, Kanyasiri Rakariyatham, Chenxu Yu, Fereidoon Shahidi, Dayong Zhou, Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro, Food Chemistry, 2021, 344:128566,
        (20) Xiaoyang Liu, ZixuWang, Jing Zhang, Liang Song，Deyang Li，ZixuanWu, Beiwei Zhu, Yoshimasa Nakamura, Fereidoon Shahidi, Chenxu Yu, and Dayong Zhou*, Isolation and identification of zinc-helating peptides from sea cucumber (Stichopus japonicus) protein hydrolysate, 2019, 99: 6400-6407
        (21)Xiaoyang Liu, Zixu Wang, Fawen Yin, Yuxin Liu, Ningbo Qin ,Yoshimasa Nakamura, Fereidoon Shahidi, Chenxu Yu, Dayong Zhou*,Beiwei Zhu, Zinc-chelating Mechanism of sea cucumber (Stichopus japonicus)-derived synthetic peptides, Marine Drugs, 2019, 8:438

在读学生人数

        在读硕士研究生9名。 

毕业学生人数

        已毕业硕士研究生7人。