Dr. Lingyi Liu

Research

My research primarily focuses on the comprehensive utilization of food and agricultural by-products, with an emphasis on upcycling these resources into functional and nutritious food options. The majority of the work involves investigating transformative processes aimed at creating value-added products and exploring the role of phytochemicals in enhancing food quality and contributing to health promotion.

Education

• B.S., Food Science and Engineering, Wuhan Polytechnic University
• M.S., Agricultural Products Processing and Preservative Engineering, China Agricultural University
• Ph.D., Food Science, Zhejiang University
• Ph.D., Food Science and Technology, University of Nebraska-Lincoln

Teaching and/or Extension Activities

• 3+1 Program, FDST 205 Food Composition and Analysis
  FDST 465 Food Engineering Unit Operations

Publications

1. Liu, H., Guo, X., Jiang, K., Shi, B., Liu, L*., Hou, R., Chen, G., Farag, M.A., Yan, N*., Liu, L*. Dietary polyphenols regulate appetite mechanism via gut-brain axis and gut homeostasis (2024) Food Chemistry, 446, 138739.
2. Liu, X., Su, S., Yao, J., Zhang, X., Wu, Z., Jia, L., Liu, L*., Hou, R., Farag, M.A., Liu, L*. Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation (2024) Food Bioscience, 59, 103831, .
3. Dong, L., Zhang, Y., Li, Y., Liu, Y., Chen, Q., Liu, L*., Farag, M., Liu, L*. The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking (2023) Food and Function, 14 (22), 10221-10231.
4. Wu, H., Sang, S., Weng, P., Pan, D., Wu, Z., Yang, J., Liu, L*., Farag, M.A., Xiao, J*., Liu, L*. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition (2023) Comprehensive Reviews in Food Science and Food Safety, 22 (6), 4217-4241.
5. Liu, L., Ramirez, I.S.A., Yang, J., Ciftci, O.N. Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil (2020) Food Chemistry, 309, 125567.
6. Liu, L., Ciftci, O.N. Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model (2020) Journal of Food Engineering, 288, 110135.