刘连亮，宁波大学8040www威尼斯-apple app store副教授、硕士生导师。主要研究方向：食品生物技术与食品安全（发酵食品生物技术；多酚调控美拉德反应及肠道菌群；肠道菌群免疫代谢调控）。邮箱：hahaliang408@126.com。

2012年毕业于浙江大学食品科学专业，获工学博士学位。2017-2019年于University of Kansas Medical Center和 University of Louisville从事博士后研究。先后主持国家自然科学基金项目《裸燕麦酚类化合物与β-葡聚糖介导肠道菌群互作及氧化应激调控研究》、浙江省自然科学基金《燕麦酚类化合物抑制食源性AGEs生成及调控DC细胞炎性反应研究》，宁波市公益计划项目《燕麦活性成分高效制备耦合技术及其AGEs抑制研究》、宁波市自然基金项目《燕麦酚类化合物抑制美拉德反应AGEs生成机理研究》等。

近几年以第一或通讯发表Cancer research、Critical reviews in food science and nutrition、Food Hydrocolloids、Food Chemistry、Food &Function、 Journal of Agricultural and Food Chemistry 等SCI论文多篇，ESI高被引4篇。担任《Frontiers in Nutrition》编委，《Food Science and Human Wellness》青年编委，《Molecular Nutrition& Food Research》、《Nutrients》、《Food science & nutrition》等期刊客座编辑。主讲《食品安全学》、《食品营养学》、《微生物与免疫学》、《工程伦理》等课程。

承担主要课题：

1．国家自然科学基金项目《裸燕麦酚类化合物与β-葡聚糖介导肠道菌群互作及氧化应激调控研究》2017-2019主持，结题

2．浙江省自然科学基金《燕麦酚类化合物抑制食源性AGEs生成及调控DC细胞炎性反应研究》2021-2023主持，结题

3．浙江省自然科学基金《可口革囊星虫寡糖对AGEs 诱导内皮细胞损伤的调控构效关系及机制》2015-2017主持，结题

4．宁波市公益计划项目《燕麦活性成分高效制备耦合技术及其AGEs抑制研究》2019-2021主持，结题

5．宁波市自然基金项目《燕麦酚类化合物抑制美拉德反应AGEs生成机理研究》2019-2020主持，结题

近几年代表性论文

1. Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zufang Wu, Daodong Pan, Ning Yan, Lianliang Liu*. Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes. Critical Reviews in Food Science and Nutrition. Doi: 10.1080/10408398.2023.2213768. （IF11.208一区，TOP）

2. Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zhaohui Qiao, Shangyuan Sang, Jingshun Zhang, Shengnan Zhan, Zufang Wu, Lianliang Liu*. Research advances of advanced glycation end products in milk and dairy products: formation, determination, control strategy and immunometabolism via gut microbiota. Food Chemistry, 417(2023):135861.（IF9.231一区，TOP）

3. Qin Chen, Lezhen Dong, Ying Li, Yahui Liu, Qiang Xia, Shangyuan Sang, Zufang Wu, Jianbo Xiao*, Lingyi Liu*, Lianliang Liu*. Research advance of non-thermal processing technologies on ovalbumin properties: the gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Critical Reviews in Food Science and Nutrition. Doi: 10.1080/10408398.2023.2179969. （IF11.208一区，TOP）

4. Zhang Yunzhen, Li Yueqin, Ren Xiaxia, Zhang Xin, Wu Zufang, Liu Lianliang*. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds. Food Chemistry, 402(2023): 134231. （IF9.231一区，TOP，ESI高被引）

5. Ying Li, Chuan Qin, Lezhen Dong, Xin Zhang, Zufang Wu, Lingyi Liu, Junsi Yang, Lianliang Liu*. Whole grain benefit: oat β-glucan and phenolic compounds synergistically regulates hyperlipidemia via gut microbiota in high-fat-diet mice. Food & Function, 2022, 13(24), 12686-12696. （IF6.317一区，TOP，ESI高被引）

6. Dong Lezhen, Qin Chuan, Li Ying, Wu Zufang, Liu Lianliang*. Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota. Food Bioscience. 50(2022): 101946. （SCI一区，TOP，ESI高被引）

7. Liu Yahui, Weng Peifang, Liu Yanan, Wu Zufang, Wang Lei*, Liu Lianliang*. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocolloids,133(2022): 107910. （IF11.504一区，TOP）

8. Yueqin Li, Yao Peng, Yingbin Shen, Yunzhen Zhang, Lianliang Liu*, Xinquan Yang*. Dietary polyphenols: regulate the advanced glycation end products (AGEs)-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases. Critical Reviews in Food Science and Nutrition. Doi: 10.1080/10408398.2022.2076064. （IF11.208一区，TOP）

9. Jingshun Zhang, Qin Chen, Yunzhen Zhang, Yiping Ren*, Lianliang Liu*. Characterization and determination of bovine immunoglobulin G in milk and dairy products by ultra-high performance liquid chromatography mass spectrometry. Food Chemistry, 390(2022):133170. （IF9.231一区，TOP）

10. Zhang Yunzhen, Dong lezhen, Liu Lingyi, Wu Zufang, Pan Daodong, Liu Lianliang*. Recent advances of stimuli-responsive polysaccharide hydrogels in delivery systems: A review. Journal of Agricultural and Food Chemistry. 70(21):6300-6316. （IF5.985一区，TOP，ESI高被引）

11. Qin Chen, Ying Li, Lezhen Dong, Raran Shi, Zufang Wu, Lianliang Liu*, Jingshun Zhang*, Zufang Wu，Daodong Pan *. Quantitative determination of Nepsilon-(carboxymethyl)lysine in sterilized milk by isotope dilution UPLC-MS/MS method without derivatization and ion pair reagents. Food chemistry. 385(2022): 132697. （IF9.231一区，TOP）

12. Zhang Yunzhen, Li Yueqin, Xia Qiang, Liu Lianliang*, Wu zufang, & Pan daodong. Recent advances of cereal beta-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2021.1995842. （IF11.208一区，TOP）

13. Chuan Qin, Yueqin Li,Yunzhen Zhang, Lianliang Liu*, Zufang Wu, Peifang Weng. Insights into oat polyphenols against advanced glycation end products mechanism by spectroscopy and molecular interaction. Food Bioscience. 43(2021), 101313. (IF5.318, TOP)

14. Lianliang Liu, Rong Jin, Jiaqing Hao, Jun Zeng, Di Yin, Yanmei Yi, Mingming Zhu, Anita Mandal, Yuan Hua, Chin K. Ng, Nejat K. Egilmez, Edward R. Sauter, Bing Li*. Consumption of the fish oil high-fat diet uncouples obesity and mammary tumor growth through induction of reactive oxygen species in pro-tumor macrophages. Cancer Research, 2020, 80(12): 2564-2574. （IF13.312一区，TOP）

参编教材

《Dietary Supplements with Antioxidant Activity: Understanding Mechanisms and Potential Health Benefits》, edited by Cesarettin Alasalvar, Fereidoon Shahidi and Chi-Tang Ho.

《Handbook of Dietary Flavonoids》, edited by Jianbo Xiao.

《天然产物提取工艺学》

招生专业：

食品科学与工程（学硕），生物与医药（专硕），食品加工与安全（农业）