姓名：刘光

性别：男

学历：博士研究生

职称：副研究员

工作单位：广东省农业科学院蚕业与农产品加工研究所

教育情况：

2017年6月，博士毕业于华南理工大学，获工学博士学位

工作经历：

2017.7-今 广东省农业科学院蚕业与农产品加工研究所

所受奖项:

获广东省科技进步一等奖1项，广东省农技推广奖一等奖1项，广东省农技推广奖二等奖1项

主要研究方向：

粮油食品；功能乳液

代表性著作：

1.  Guang Liu, Zhi-ming Wang, Nian Du, Yan Zhang, ZhenCheng Wei, Xiao-Jun Tang, Lei Zhao, Chao Li, Yuan-Yuan Deng*, and Ming-Wei Zhang*. Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation. Journal of Agricultural and Food Chemistry, 2022, 70(29): 9106-9116.（封面论文）

2.  Zhiming Wang, Yongxuan Ma, Hualei Chen, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Ping Li, Zhihao Zhao, Peifei Zhou, Guang Liu*, Mingwei Zhang*. Rice bran-modified wheat gluten nanoparticles effectively stabilized Pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation, Food Chemistry, 2022: 132874.

3.  Zhiming Wang, Juan Hao, Yuanyuan Deng, Jun Liu, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zafar Iqbal, Mingwei Zhang *, Guang Liu*. Viscoelastic properties, antioxidant properties and structure of wheat gluten modified by rice bran, LWT - Food Science & Technology, 2021, 150(10): 112003

4.  Nian Du, Zhen-Cheng Wei, Yuan-Yuan Deng, Yan Zhang, Xiao-Jun Tang, Ping Li, Yan-Bo Huang, Qiao-Hui Zeng, Jing-Jing Wang, Ming-Wei Zhang*, Guang Liu*. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality, Food Chemistry, 2020, 333(12): 127492 

5.  Yuan Liu, Zhen-Cheng Wei, Yuan-Yuan Deng, Hao Dong, Yan Zhang, Xiao-Jun Tang, Ping Li, Guang Liu*, Ming-Wei Zhang*. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules, 2020, 25(3), 458

6.  Guang Liu, JingJing Wang, Yi Hou, Yan-Bo Huang, JiaJia Wang, Cunzhi Li, ShiJun Guo, Lin Li, Song-Qing Hu. Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread. Food Chemistry, 2018, 256(1):31-39.

7.  Guang Liu, JingJing Wang, Yi Hou, Yan-Bo Huang, Ya-Ping Zhang, Cunzhi Li, Lin Li, Song-Qing Hu. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality. Journal of Agricultural & Food Chemistry, 2017, 65(10):2162

8.  Guang Liu, JingJing Wang, Yi Hou, Yan-Bo Huang, Cun-Zhi Li, Lin Li, Song-Qing Hu. Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour. Food and Bioprocess Technology, 2016, 10(3):1-14.

9.  杜念，邓媛元，魏振承，张雁，唐小俊，李萍，周鹏飞，刘光*，张名位*. 重组小麦静息巯基氧化酶的表达、酶学特性及其对面包品质的影响[J]. 生物工程学报, 2021, 37(2): 593-603.

10. 刘媛，叶盛英，魏振承，张雁，邓媛元，唐小俊，张名位，刘光*. 宏量营养素和pH值对乳剂型特医食品基质品质的影响[J]. 食品科学, 2020, 41(4): 23-31.