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刘书成（1977-），博士，教授，博士生导师，现任食品科技学院院长。1999年本科毕业于西北农业大学（现西北农林科技大学），2002年硕士毕业于西北农林科技大学，2005年博士毕业于中国科学院南海海洋研究所。2005年入职广东海洋大学食品科技学院，2016-2017年在新西兰奥克兰大学化学与材料工程系做访问学者，2022年3-7月在中共广东省委党校（广东行政学院）学习。现是国家虾蟹产业技术体系岗位科学家、广东省扬帆计划高层次人才、广东省科技创新团队“海洋食品绿色加工技术”团队负责人、广东海洋大学杰出南海学者、广东省水产品加工与安全重点实验室主任，广东省水产预制食品加工与... 详细>>

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共 308 条记录，以下是 1-30

Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology: JOURNAL OF SUPERCRITICAL FLUIDSLiu, Shucheng Yang, Feng Zhang, Chaohua Ji, Hongwu Hong, Pengzhi Deng, Chujin 出版年：2009; Response surface methodology (RSM) was employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil. The effects of temperature, pressure and extraction time on the...

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles: FOOD CHEMISTRYNian, Linyu Cao, Ailing Cai, Luyun Ji, Hongwu Liu, Shucheng 出版年：2019; This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bre...

Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters: JOURNAL OF FOOD ENGINEERINGLiu, Shucheng Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2006; Production of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) concentrates from tuna oil was optimized. In the process, the liquid recovery yield (Y-1) and the total content of DHA and EPA (Y-2) were response ...

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality: LWT-FOOD SCIENCE AND TECHNOLOGYSun, Qinxiu Kong, Baohua Liu, Shucheng Zheng, Ouyang Zhang, Chao 出版年：2021; The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force, colour, water distribution and microstructure)...

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide: FOOD CHEMISTRYGuo, Minghui Liu, Shucheng Ismail, Marliya Farid, Mohammed M. Ji, Hongwu Mao, Weijie Gao, Jing Li, Chengyong 出版年：2017; Dense phase carbon dioxide (DPCD) could induce protein conformation changes. Myosin and shrimp surimi from Litopenaeus vannamei were treated with DPCD at 5-25 MPa and 40-60 degrees C for 20 min. Myosin secondary structur...

Monitoring the contents of six steroidal and phenolic endocrine disrupting chemicals in chicken, fish and aquaculture pond water samples using pre-column derivatization and dispersive liquid-liquid microextraction with the aid of experimental design methodology: FOOD CHEMISTRYWu, Hongliang Li, Guoliang Liu, Shucheng Hu, Na Geng, Dandan Chen, Guang Sun, Zhiwei Zhao, Xianen Xia, Lian You, Jinmao 出版年：2016; This research established a sensitive and efficient pre-column derivatization HPLC method based on dispersive liquid-liquid microextraction (DLLME) for the simultaneous determination of six steroidal and phenolic endocri...

A simple and sensitive HPLC method based on pre-column fluorescence labelling for multiple classes of plant growth regulator determination in food samples: FOOD CHEMISTRYLi, Guoliang Liu, Shucheng Sun, Zhiwei Xia, Lian Chen, Guang You, Jinmao 出版年：2015; The determination of trace plant growth regulator (PGR) has received more and more attentions in the field of phytophysiology and food safety. But the simple and sensitive method for simultaneously analysing multiple cla...

Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS: FOOD RESEARCH INTERNATIONALZhang, Di Ji, Hongwu Liu, Shucheng Gao, Jing 出版年：2020; The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromatography-mass spectrometry (GC-MS). In th...

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus): FOOD CHEMISTRYLiu, Yang Sun, Qinxiu Wei, Shuai Xia, Qiuyu Pan, Yanmo Ji, Hongwu Deng, Chujin Hao, Jiming Liu, Shucheng 出版年：2022; To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their co...

不同干燥方法对罗非鱼片品质和微观结构的影响: 《农业工程学报》刘书成张常松吉宏武章超桦洪鹏志高加龙出版年：2012; 为了解不同干燥方法对罗非鱼片干燥后品质和微观结构的影响,采用热风干燥、真空冷冻干燥、超临界CO2干燥等3种方法对罗非鱼片进行干燥,研究其对营养成分、微生物、感官特征、复水性能、质构特征、微观结构等的影响。结果表明:与热风...; 关键词：干燥微观结构质构特征品质罗非鱼片 被引量：43

SDE/GC-MS测定南美白对虾的挥发性香气成分: 《现代食品科技》麦雅彦杨锡洪连鑫吉宏武刘书成毛伟杰解万翠出版年：2014; 基于感官品评与仪器分析相结合,优化并采用同时蒸馏萃取/气相色谱-质谱联用(SDE/GC-MS)方法对南美白对虾挥发性香气成分进行了分析,对特征性香气组分进行鉴定,并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析...; 关键词：南美白对虾香气成分同时蒸馏萃取(SDE) 气相色谱—质谱联用(GC-MS) 指纹图谱 被引量：42

Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products: LWT-FOOD SCIENCE AND TECHNOLOGYAli, Ahtisham Wei, Shuai Liu, Zhenyang Fan, Xiuping Sun, Qinxiu Xia, Qiuyu Liu, Shucheng Hao, Jiming Deng, Chujin 出版年：2021; Marine products are important food resources for humans, as they contain high-quality protein as well as nutrients. With the rapid development of the marine food industry, large amounts of by-products are produced, under...

Recovery of astaxanthin from shrimp (Penaeus vannamei) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions: FOOD CHEMISTRYGao, Jing You, Juyu Kang, Juhong Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020; In this study, an ultrasonic-assisted extraction using microemulsions was developed for the recovery of natural astaxanthin from shrimp waste. To select applicable solvent systems, the phase equilibrium, microstructure, ...

Effects of tea polyphenols on the conformational, functional, and morphological characteristics of beef myofibrillar proteins: LWT-FOOD SCIENCE AND TECHNOLOGYHu, Yunpeng Gao, Yongfang Solangi, Iftikhar Liu, Shucheng Zhu, Jie 出版年：2022; The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine gro...

Physical and chemical analysis of Passiflora seeds and seed oil from China: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONLiu, Shucheng Yang, Feng Li, Jiali Zhang, Chaohua Ji, Hongwu Hong, Pengzhi 出版年：2008; The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high ...

Enhanced extraction of astaxanthin using aqueous biphasic systems composed of ionic liquids and potassium phosphate: FOOD CHEMISTRYGao, Jing Fang, Chunli Lin, Yongzi Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020; Shrimp waste containing a substantial amount of valuable nutrients presents a challenge for food industry. In this work, extraction of astaxanthin from shrimp waste via aqueous biphasic systems (ABS) composed of ionic li...

神经网络优化牡蛎的高密度CO_2杀菌工艺: 《农业工程学报》张良刘书成章超桦吉宏武高加龙邓楚津出版年：2011; 为了研究高密度二氧化碳(DPCD)对牡蛎的杀菌效果,利用神经网络对DPCD杀菌工艺参数进行优化,建立了杀菌工艺的神经网络模型。研究结果表明:当温度在(50±5)℃时,压力和时间相应调整,即可在低压短时间内达到较好的杀菌效...; 关键词：神经网络杀菌优化牡蛎高密度CO2 被引量：38

冷冻贮藏对罗非鱼肌肉质构特性的影响: 《广东海洋大学学报》王俏仪董强卢水仙谢婉灵刘书成高加龙出版年：2011; 采用质构仪的TPA模式对冷冻贮藏罗非鱼肌肉的硬度、黏附性、弹性、咀嚼性、胶黏性、凝聚性和恢复性等进行测试。结果表明:在-18℃和-50℃的贮藏条件下,随着贮藏时间的增加,罗非鱼肌肉质构的硬度、弹性、咀嚼性、胶黏性、凝聚性...; 关键词：罗非鱼肌肉质构特性冷冻贮藏 TPA模式 被引量：38

The Role of Bioactive Peptides in Diabetes and Obesity: FOODSChelliah, Ramachandran Wei, Shuai Daliri, Eric Banan-Mwine Elahi, Fazle Yeon, Su-Jung Tyagi, Akanksha Liu, Shucheng Madar, Inamul Hasan Sultan, Ghazala Oh, Deog-Hwan 出版年：2021; Bioactive peptides are present in most soy products and eggs and have essential protective functions. Infection is a core feature of innate immunity that affects blood pressure and the glucose level, and ageing can be de...

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus): FOOD CHEMISTRYZhou, Jieqian Dong, Xiuping Kong, Baohua Sun, Qinxiu Ji, Hongwu Liu, Shucheng 出版年：2023; This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and phys...

Simultaneous Determination of Seven Biogenic Amines in Foodstuff Samples Using One-Step Fluorescence Labeling and Dispersive Liquid-Liquid Microextraction Followed by HPLC-FLD and Method Optimization Using Response Surface Methodology: FOOD ANALYTICAL METHODSWu, Hongliang Li, Guoliang Liu, Shucheng Ji, Zhongyin Zhang, Qiulong Hu, Na Suo, Yourui You, Jinmao 出版年：2015; A simple, sensitive and selective method based on one-step fluorescence labeling and ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) was developed for the determination of biogenic amines (BAs) in...

金枪鱼油的精炼及其脂肪酸组成特征: 《中国油脂》洪鹏志刘书成章超桦吉宏武出版年：2006; 粗鱼油中通常含有一定量的非甘油三酯杂质成分,这些杂质会影响鱼油的稳定性和进一步的深加工,通过精炼可以除去这部分杂质。研究表明,黄鳍金枪鱼鱼油精炼的工艺参数为:80%的H3PO4脱胶,添加量为油量的1%;30%的NaOH脱...; 关键词：黄鳍金枪鱼鱼油精炼脂肪酸 被引量：35

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage: FOODSSun, Qinxiu Kong, Baohua Liu, Shucheng Zheng, Ouyang Zhang, Chao 出版年：2021; Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio...

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis: FOOD SCIENCE & NUTRITIONPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Xia, Qiuyu Zheng, Ouyang Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021; The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starc...

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESHuang Wanyou Ji Hongwu Liu Shucheng Zhang Chaohua Chen Yali Guo Minghui Hao Jiming 出版年：2014; Using heat treatment (40-100 degrees C) as the control, the effects of ultra-high pressure (UHP, 100-600 MPa) on activity of polyphenol oxidase (PPO) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific whit...

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Yuanchao Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021; Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this stud...

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide: FOOD CHEMISTRY-XLong, Xiaoshan Hu, Xiao Liu, Shucheng Pan, Chuang Chen, Shengjun Li, Laihao Qi, Bo Yang, Xianqing 出版年：2021; Gracilaria lemaneiformis is a kind of edible economic red algae, which is rich in polysaccharide, phycobiliprotein, pigments, minerals and other nutrients and functional components. Polysaccharide is one of the main acti...

番木瓜籽油的提取工艺优化及其理化特性: 《中国粮油学报》刘书成邓楚津钟益强高加龙张丽出版年：2010; 以番木瓜籽为原料,通过单因素试验和响应面优化试验研究了浸提溶剂、料液比、浸提温度、浸提时间等因素对番木瓜籽油提取率的影响,确定了溶剂浸提番木瓜籽油的最佳工艺条件,并分析了番木瓜籽油的理化性质和脂肪酸组成。结果表明:正己烷...; 关键词：番木瓜籽油提取工艺优化理化特性 被引量：28

邻苯二甲醛柱前衍生高效液相色谱法测定马氏珠母贝中牛磺酸含量: 《广东海洋大学学报》高加龙章超桦刘书成吉宏武出版年：2007; 应用邻苯二甲醛柱前衍生高效液相色谱法,测定了马氏珠母贝中牛磺酸,结果表明:采用邻苯二甲醛为柱前衍生剂,与原料中的牛磺酸发生衍生化反应后,以甲醇-乙酸钠溶液(体积比40︰60)为流动相,使用ODSC18分离柱,FLD检测器...; 关键词：牛磺酸高效液相色谱法柱前衍生马氏珠母贝 被引量：28

A Rapid and Sensitive Method for Semicarbazide Screening in Foodstuffs by HPLC with Fluorescence Detection: FOOD ANALYTICAL METHODSLi, Guoliang Tang, Chenhong Wang, Ying Yang, Jing Wu, Hongliang Chen, Guang Kong, Xiaojian Kong, Weiheng Liu, Shucheng You, Jinmao 出版年：2015; Semicarbazide (SEM) has been proven to extensively exist in foodstuffs due to anthropogenic factor in food processing and possesses various toxic effects on human health. Although many methods have been developed, they o...

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