刘晓芳

博士、副教授、硕导

联系方式

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

邮编：225127

E-mail: liuxf@yzu.edu.cn

个人主要经历

2023.07-至今，扬州大学旅游烹饪学院，副教授

2020.04-2023.07，扬州大学旅游烹饪学院，讲师

2017.04-2020.03，日本秋田县立大学，生物资源科学，博士

2016.10-2017.03，日本秋田县立大学，生物资源科学，研究生

2013.09-2016.07，湖南科技大学，应用化学，硕士

主要研究方向

1. 食用油在热处理过程中的劣化特性及品质评价

2. 脂质营养、安全与质量控制

主要讲授课程

烹饪营养学

食品营养学

科研项目

1. 主持：国家自然科学基金青年项目“食用油中PAHs在热处理过程中的产生规律及致毒机理研究”（2022-2024），在研。

2. 参与：国家自然科学基金面上项目“基于单颗粒微观结构解析煎炸过程中油烟颗粒携带PAH4机制的研究”（2023-2026），在研。

3. 参与：江苏省自然科学基金青年基金项目“基于毛细悬浮体系构建抗热氧化性油凝胶的研究”（2023-2026），在研。

4. 主持：扬州大学高层次人才科研启动基金项目，在研。

研究论文

[1] Quality Change in Camellia Oil during Intermittent Frying. Foods. 2022, 11(24): 4047. (一作)

[2] An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. Foods. 2022, 11(16): 2413. (一作)

[3] Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil. European Journal of Lipid Science and Technology. 2022, 124(2): 2100143. (一作)

[4] Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying. Journal of Agricultural and Food Chemistry. 2022, 70(19): 5879-5886. (共一作)

[5] A new perspective on the benzo(a)pyrene generated in tea seeds during roasting. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2022, 39(3): 440-450. (通讯)

[6] Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying. Analytical Letters. 2021, 54(18): 2813-2825. (一作)

[7] Volatile profile and flavor characteristics of ten edible oils. Analytical Letters. 2021, 54(9): 1423-1438. (一作)

[8] Model for prediction of the carbonyl value of frying oil from the initial composition. LWT-Food Science and Technology. 2020, 117: 108660. (一作)

[9] Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying. Analytical Letters. 2020, 53(12), 1982-1991. (一作)

[10] Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying. Analytical Letters. 2019, 52(12): 1991-2005. (一作)

[11] A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition. European Journal of Lipid Science and Technology. 2018, 120(7): 1700528. (一作)

[12] 大豆油与菜籽油煎炸薯条过程中的稳定性与适用性研究. 美食研究. 2022, 39(3): 60-68. （通讯）

主要荣誉

2020年度 扬州市“绿扬金凤计划”优秀博士