刘璐博士

基本信息

姓名：刘璐（1996年04月）

职称：讲师

研究方向：水产品加工及贮藏、水产品精深加工与品质调控技术研究、纳米材料抑菌机制

院系：浙江海洋大学食品与药学学院食品科学与工程系

邮箱：20240096@zjou.edu.cn

教育/工作经历

2024.12-至今 浙江海洋大学 讲师

2021.09 - 2024.06吉林大学 食品科学与工程学院 工学博士

教学情况

主讲《物理化学B》《食品工厂设计基础与环境保护》等课程

科研项目

浙江海洋大学人才引进科研基金项目主持

国家自然科学基金茶黄素抑制B类β-内酰胺酶的靶点确证及构效关系研究（31872525） 参与

吉林省科技厅重点研发项目基于金属纳米酶构建比色传感阵列用于食品总抗氧化能力检测（20230203048NC） 参与

代表性论文著作

1)Liu,L., Wang, H., Zhou, Q., Dong, B*., & Niu, X*. (2025). Breaking the durability barrier with band optimized Cu Fe twin crystal nanozymes for long term suppression ofBotrytis cinerea.Nature Communications, 17(1): 403.

2)Bao, L., Yang, R.,Liu, L*., et al (2026) Rapid and sensitive detection of flavor nucleotides in aquatic products by SERS sensors with unique virus-like spike structures,Lwt-food Science and Technology, 2026, 239.

3)Zhou, Q., Wang, H.,Liu, L., Dong, B., Sun, L*., & Niu, X*. (2025). Broad-spectrum utilization and direct energy transfer from lanthanide nanoparticles for sunlight-triggered low-dose, highly efficient photodynamic therapy.Nano Today, 62, 102733.

4)Yang, RZ., Deng, HT.; Bao, LX .; Tian, F*.; Li, JF.; Zhao, LP.;Liu, L.& Zhao, YD*. (2025). Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties.Food Chemistry, 484, 144384.

5)Wang, H., Zhou, Q., Pan, K.,Liu, L.,& Niu, X*. (2025). Enhancing Botrytis cinerea resistance in strawberry preservation with non-contact functionalized chitosan-Cinnamaldehyde composite films.Food Chemistry, 476, 143488.

6)Niu, X., Lin, L.,Liu, L.,& Wang, H*. (2023). Preparation of a novel glucose oxidase-N-succinyl chitosan nanospheres and its antifungal mechanism of action against Colletotrichum gloeosporioides.International Journal of Biological Macromolecules, 228, 681-691.

7)Liu, Y., Zhu, L., Ma, Y.,Liu, L.,Wang, H., & Niu, X*. (2023). Eco-friendly and non-toxic lysozyme immobilised on chitosan bacteriostatic agent for strawberry and fresh Tremella fuciformis preservation.International Journal of Food Science and Technology, 58(6), 2985-2994.

8)Niu, X., Duan, X., Lyu, S., Liu, L.,Lin, L.,Yu, Y., & Wang, H*. (2023). Antifungal activity of ginsenoside CK against Botrytis cinerea by targeting sterol 14α-demethylase cytochrome P450 (CYP51) and the application on cherry tomato preservation.Postharvest Biology and Technology, 199, Article 112294.

9)Liu, L.,Wang, H., Lin, L., Gao, Y. & Niu, X*. (2022) Mulberrin inhibits Botrytis cinerea for strawberry storage by interfering with the bioactivity of 14α-demethylase (CYP51).Food & Function13, 4032-4046.

10)Niu, X., Lin, L.,Liu, L.,Yu, Y., & Wang, H*. (2022). Antifungal activity and molecular mechanisms of mulberrin derivatives against Colletotrichum gloeosporioides for mango storage.International Journal of Food Microbiology, 378, 109817.

11)Wang, H., Ma, Y.,Liu, L.,Liu, Y., & Niu, X*. (2022). Incorporation of clove essential oil nanoemulsion in chitosan coating to control Burkholderia gladioli and improve postharvest quality of fresh Tremella fuciformis.LWT-Food Science and Technology, 170, Article 114059.

12)Niu, X.,Liu, L.,Wang, H., Lin, L., Yang, Y., Gao, Y., Wang, X., Sun, J*., & Dong, B. (2021). Discovery of novel photosensitized nanoparticles as a preservative for the storage of strawberries and their activity againstBotrytis cinerea.LWT-Food Science and Technology, 145, 111359.

13)Liu, L.,Zhu, L., Zhang, S., Ma, Y., Wang, L., Wang, H., & Niu, X*. (2021). Preparation and properties of chitosan-based bacteriostatic agents and their application in strawberry bacteriostatic preservation.Journal of Food Science, 86(10), 4611-4627.

14)Wang, H., Guo, L.,Liu, L.,Han, B., & Niu, X*. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life.Food Bioscience, 41, 101037.

15)Wang, L., Xiu, Y., Han, B.,Liu, L.,Niu, X., & Wang, H*. (2020). Magnetic mesoporous carbon material based electrochemical sensor for rapid detection of penicillin sodium in milk.Journal of Food Science, 85(8).

发明专利

1.刘璐，秦嘉龙，赵亚东，刘海忠，沃金跃，曹露，一种基于微纳米气泡水复合脱腥技术的大黄鱼鱼籽酱的制备方法，2025，中国，202511918534.7（实质审查）

2.牛效迪，刘璐，董彪，王虹苏，光动力疗法结合N-琥珀酰壳聚糖复合涂膜液的保鲜方法，2023，中国，ZL201910496047.4（专利授权）

3.王虹苏，刘璐，董彪，牛效迪，一种长效抗真菌纳米晶的制备及果蔬保鲜方法，2024，中国，CN202311590307.7（实质审查）

4.王虹苏，马永亮，刘璐，牛效迪，一种草莓保鲜壳聚糖基抑菌膜的制备方法，2020，中国，ZL202010209709.8（实质审查）

5.王虹苏，张鑫冉，牛效迪，刘璐，一种北五味子与麦芽混合发酵的啤酒及制备方法，2019，中国，CN201911306889.5（实质审查）

学术兼职

舟山市市级乡镇科技特派员、中国水产学会会员、浙江省食品学会青委会成员、浙江省水产学会会员等。