Name: LIU Dun-Hua

Gender: Male

Degree: Ph.D

Title: Professor

Organization: College of Food science, Ningxia University

Education Experience:

Wuhan Polytechnic University

Bachelor Degree in College of Food Science and Engineering      1982-1986                                             

Jiangnan University                                       1986-1987

Jiangnan University                                       2001-2002

Jiangnan University

Doctor Degree in Jiangnan University                         2003-2006

Work Experience:

College of Food science, Ningxia University                     1986-2001

Postdoctoral Workstation, Ningxiahong Wolfberry Industry Group Co., Ltd. 2008-2012

College of Food science, Ningxia University                   2006- present

Rewards:

the second award for “Research and application on the key technology of Chilled Mutton” Scientific Advancement of Chinese Academy of Agricultural Sciences 2012;

the third award for “Research and demonstration for wolfberry juice or concentrated juice preservation under room temperature.” Scientific and technological innovation of Chinese Institute of Food Science and Technology September 2011

Research Area:

Food science, Food quality and safety control, Food safety test

Publication:

1 Functional Properties of Lycium barbarum L. Seed Protein Isolate in Ningxia. Food Science, December 26, 2012.

2 Tracing the Geographic Origin of Chinese Wolfberry by Near Infrared Spectroscopy. Food Science, November 25,2011.

3 Research on Enzymatic method for potato porous starch preparation. Farm Machinery, November 18,2011.

4 Optimization of Flavoring Materials in Steamed Lamb Using Response Surface Methodology. Meat Research, September 30,2011.

5 Clarification effects of lycium juice for pectinase and efficient amylase. Food Science and Technology, May 20,2011.

6 Research on Preservation Technology of Lycium Barbarum L. Juice at Normal Temperature. Chinese Journal of Food Hygiene, July 30, 2010.

7 Optimization of Ultrasonic Extraction Technology of Flavonoids from Lycium barbarum L . Cereals and Oils Processing, March 28,2010.

8 Effects of Artemisia sphaerocephala Krasch gum on the rheological properties of dough and its application to break processing. Transactions of the Chinese Society of Agricultural Engineering, June 30,2009