姓名：刘源

性别：男

学历：博士研究生

职称：教授

工作单位：上海交通大学, 农业与生物学院

教育情况：

(1) 2001-09 至 2006-06, 南京农业大学, 食品科学与工程, 博士

(2) 1997-09 至 2001-06, 南京农业大学, 食品科学与工程, 学士

工作经历：

(1) 2017-05 至 今, 上海交通大学, 农业与生物学院, 教授

(2) 2015-12 至 2017-04, 上海海洋大学, 食品学院, 教授

(3) 2009-12 至 2015-12, 上海海洋大学, 食品学院, 副教授

(4) 2010-10 至 2011-10, 澳大利亚联邦科工组织（CSIRO）, Food and Nutritional Sciences

(5) 2006-07 至 2009-12, 上海海洋大学, 食品学院, 讲师

所主持的项目及其进展：

(1) 国家自然科学基金委员会, 联合基金项目, U2005209, 闽台特色乌龙茶特征风味指纹图谱及烘焙过程关键风味形成机制, 2021-01-01 至 2024-12-31,在研, 合作单位主持人

(2) 国家自然科学基金委员会, 面上项目, 31972198, 基于关键内源蛋白酶功能解析的红鳍东方鲀鲜味肽形成机制, 2020-01-01 至2023-12-31,在研

(3) 国家自然科学基金委员会, 优秀青年科学基金项目, 31622042, 食品科学, 2017-01-01 至 2019-12-31, 结题

(4)科技部, 国家十三五重点研发计划项目子课题,2016YFD0400803, 水产鲜味剂绿色制造关键技术研究,2016-01 至 2020-12,结题

主要研究方向：

食品风味与品质评价

代表性著作：

(1) Wenli Wang, Dingqiang Lu, Qiuda Xu, Yulian Jin, Guangchang Pang, Yuan Liu. Remodeling of RyR1 channel regulates the sweet and umami perception of Rattus norvegicus, Fundamental Research （2022, In Press）

(2) Wang, W; Cui, Z; Ning, M; Zhou, T; Liu, Y; In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach, Biomaterials, 2022, 281: 121338

(3) Fan, Y; Huang, Y; Zhang, N; Chen, G; Jiang, S; Zhang, Y; Pang, G; Wang, W; Liu, Y; Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor, Biosensors and Bioelectronics, 2022, 197: 113780

(4) Li, Mingyang; Zhang, Ninglong; Cui, Zhiyong; Wang, Wenli; Wang, Cunli; Wang, Dongdong; Li, Minmin; Lu, Wenqi; Qing, Guangyan; Liu, Yuan; Biomimetic ion nanochannels for sensing umami substances, Biomaterials, 2022, 282: 121418 

(5) Li, J; Wang, W; Liu, J; Li, H; Zhang, N; Yang, F; Dong, H; Sun, X; Chen, G; Fan, Y; Guo, Y; Liu, Y; Human-like performance umami electrochemical biosensor by utilizing co-electrodeposit

ion of ligand binding domain T1R1-VFT and Prussian blue, Biosensors and Bioelectronics, 2021, 193: 113627

(6) Wang, Wenli; Zhou, Xirui; Liu, Yuan; Characterization and evaluation of umami taste: A review, TrAC-Trends in Analytical Chemistry, 2020, 127: 115876

(7) Ninglong Zhang; Charfedinne Ayed; Wenli Wang; Yuan Liu ; Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus), Journal of Agricultural and Food Chemistry , 2019, 67(50): 13809-13816

(8) Wang, W; Yang, L; Ning, M; Liu, Z; Liu, Y ; A rational tool for the umami evaluation of peptides based on multi-techniques, Food Chemistry , 2022, 371: 131105

(9) Wu W; Eldeghaidy S; Ayed C; Fisk I. D; Hewson L; Liu Y. ; Mechanisms of umami taste perception: From molecular level to brain imaging, Critical Reviews in Food Science and Nutrition , 2021

(10) Jiang S; Ni C. D; Chen G. L; Liu Y. ; A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams, Sensors and Actuators B: Chemical , 2021, 344: 130324

(11) Zhang, Ninglong; Wei, Xuan; Fan, Yuxia; Zhou, Xirui; Liu, Yuan ; Recent advances in development of biosensors for taste-related analyses, TrAC-Trends in Analytical Chemistry , 2020, 129:115925

(12) Shui Jiang; Yuan Liu ; Gas sensors for volatile compounds analysis in muscle foods: A review, Trends in Analytical Chemistry , 2020, 126: 115877