职 称：讲师
学 历：博士研究生
E-mail: liu.y@hbut.edu.cn
研究方向：食品软物质结构与功能
学习/工作经历：刘毅，女，中共党员，湖北武汉人，英国威尔士大学博士。目前任教于湖北工业老员工物工程与食品学院，研究方向为食品软物质结构与功能，主要涉及蛋白质与多糖的相互作用、乳液界面结构设计、营养活性物质的包埋及其缓控释特性等方面。
荣获奖励:
1. 英国威尔士大学 PhD全奖奖学金
2. 第30届（2016）英国青年科学家论坛演讲二等奖
研究课题：
1. 武汉市科技局项目“魔芋基缓控释肥料包膜材料研究与产业化开发”
2. 国家自然科学基金面上项目“葡甘聚糖-乙基纤维素复合物及缓释特性研究”
3. 横向项目“制丝过程中烟丝水分活度及水分转移规律的研究”
研究成果：
1. Liu,Y.; Ratcliffe, I and Williams, P.A. Characteristics and properties of electrostatic complexes between Bovine Serum Albumin and Low Methoxyl Pectin. Royal Society of Chemistry Young Scientists’ Symposium; 19thJuly, 2016; Bangor University, UK.
2. Liu,Y.; Ratcliffe, I and Williams, P.A. Encapsulation of beta-carotene using polysaccharide-protein stabilised emulsions. The 19th Gums and stabilisers for the food industry conference; 27-30thJune, 2017, Berlin, Germany.
3. Kuang, Ying, Zhao, Si, Liu, Puming, Liu, Menglong, Wu, Kao, Liu, Yi, Jiang, Fatang. (2023). Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking. Food Hydrocolloids, 108733.
4. Chen, Kai, Tian, Runmiao, Xu, Guojuan, Wu, Kao, Liu, Yi, & Jiang, Fatang. (2023). Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. International Journal of Biological Macromolecules, 232, 123359.
5. Kuang Y, Xiao Q, Yang Y, Liu M, Wang X, Deng P, Wu K, Liu Y, Peng B, Jiang F, Li C. (2023). Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles.Materials, 16(8): 3164.
6. Wu, Kao, Wu, Huaxin, Wang, Ru, Yan, Xu, Sun, Weiwei, Liu, Yi, Chen, Sheng. (2022). The use of cellulose fiber from office waste paper to improve the thermal insulation-related property of konjac glucomannan/starch aerogel. Industrial Crops and Products, 177, 114424.
7. 刘毅，张艳，兰晶，柯百盛，王勖，余文洁，姜发堂，魔芋葡甘聚糖基缓释膜材料的结构表征，高分子材料科学与工程，2012, 4(28): 88-91. (EI)
