梁　伟

联系方式

院系：食品学院

办公电话：

电子信箱： 821887286@qq.com

更新时间： 2026-05-27

梁伟

副教授（校聘）

个人简介：

  2025年12月-至今，大连工业大学食品学院，校聘副教授
  2021年9月-2025年6月，西北农林科技大学，食品科学与工程专业，博士
  2019年9月-2021年6月，甘肃农业大学，食品加工与安全专业，硕士
  2013年9月-2017年6月，商洛学院，食品科学与工程专业，学士

社会兼职：

担任《Journal of Future Foods》青年编委，在MDPI和Frontiers等出版社担任Guest Editor。同时，长期担任Food Hydrocolloids、Food Chemistry、Food Research International等40余本SCI期刊（涉及Elsevier、Springer、Wiley、Frontiers、MDPI等出版社）的审稿人（ORCID: 0000-0001-6052-6520）。

研究方向：

  (1) 碳水化合物资源功能化修饰与加工；
  (2) 复杂食品体系组分互作与品质调控；
  (3) 可降解智能包装材料的构建与开发；

主要成果：

发表学术论文70余篇，其中以第一作者/通讯作者发表SCI收录论文20余篇，EI 论文1 篇，h-index 21（Google scholar）；申请国家发明专利3项（第二）。入选“大连市高层次人才-青年才俊”。

科研项目：

主持的科研项目如下：
1. 大连工业大学人才引进科研启动基金（7261041038）“基于藻蓝蛋白-壳寡糖协同增效的淀粉凝胶体系构建及其消化调控机制研究”，2026.06-2028.05.

出版著作和论文：

主要代表论文：
  [1]Liang W, Lin Q, Zhao W, et al. Elucidating the role of fermented bran fiber in alleviating the quality deterioration of reconstituted doughs during freeze-thaw cycles: Insights into intrinsic correlation and potential mechanism.Food Hydrocoll., 174, 112388.
  [2]Liang W, Zhao W, Lin Q, et al.. Investigating the modulation effects of fermented dietary fiber on structure-property relationships during dough fermentation: A mechanistic study.Food Chem., 513, 148978.
  [3]Liang W, Lin Q, Xiong K, et al. Structure-property evolution of insoluble dietary fiber from wheat bran under solid-state fermentation and its effect on functional and processing properties.Food Chem., 519, 149633.
  [4]Liang W, Liu X Y, Wang H W, et al. Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation.Food Hydrocoll., 159, 110651.
  [5]Liang W, Zhao W, Lin Q, et al. Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms.Food Chem., 460, 140641.
  [6]Liang W, Zhang Q, Guo S, et al. Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism.Food Chem., 436, 137724.
  [7]Liang W, Ge X, Lin Q, et al. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging.Int. J. Biol. Macromol., 257, 128580.
  [8]Liang W, Ge X, Lin Q, et al. pH-responsive liposomes for controlled release of Alpinia galanga essential oil : Investigating characteristics, stability , control release behavior , and functionality.Ind. Crops Prod., 209, 117978.
  [9]Liang W, Lin Q, Zeng J, et al. Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective.Food Chem., 437, 137820.
  [10]Liang W, Sun C, Shen H, et al. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations.Int. J. Biol. Macromol., 260, 129481.
  [11]Liang W, Ge X, Lin Q, et al. pH-responsive PVA/konjac glucomannan/functional liposome terpolymer composites: spotlight on its structure-performance, functionality, barrier properties, controlled-release behavior, biodegradability, and its intelligent preservation role for food. Food Packag.Shelf Life, 42, 101250.
  [12]Liang W, Shen H S, Lin Q, et al. Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability.Int. J. Biol. Macromol., 274, 133256.
  [13]Liang W, Ge X Z, Lin Q, et al. Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation.Ind. Crops Prod., 217, 118869.
  [14]Liang W, Lin Q, Zhao W, et al. Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting.Ind. Crops Prod., 222, 119836.
  [15]Liang W, Liu X, Zheng J, et al. Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch.Food Bioprocess Technol., 16(10), 2287–2303.
  [16]Liang W, Zheng J, Saleh A S M, et al. Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties.Int. J. Biol. Macromol., 225, 172–184.
  [17]Liang W, Zheng J, Liu X, et al. Insight into how E-beam pretreatment promotes sodium hypochlorite oxidation for structure–property improvement of cassava starch: A molecular-level modulation mechanism.Food Res. Int., 173, 113246.
  [18]Liang W, Zhang Q, Duan H, et al. Understanding CaCl2 induces surface gelatinization to promote cold plasma modified maize starch: Structure-effect relations.Carbohydr. Polym., 320, 121200.
  [19]Liang W, Zhao W, Liu X, et al. Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch.Food Res. Int., 162, 111947.
  [20]Liang W, Zhao W, Liu X, et al. Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility. Food Hydrocoll., 137, 108433.

学院教师