Yu Liu
Focus: Passive cooling materials; Food Preservation; Aquatic products processing
Yu's research focuses on developing a kind of passive cooling material to preserve agricultural products for a very long period.
[1] Liu, Y., Wu, S., Chen, L., Teng, X., Shi, H., Xue, C., & Li, Z. (2025). Metabolic profiles and protein expression responses of Pacific oyster (Crassostrea gigas) to polystyrene microplastic stress. Food Chemistry, 462, 140961.
[2] Liu, Y., Teng, X., Chen, L., Wu, S., Xue, C., & Li, Z. (2024). Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure. Foods, 13(5), 765.
[3] Liu, Y., Shi, H., Chen, L., Teng, X., Xue, C., & Li, Z. (2023). An overview of microplastics in oysters: Analysis, hazards, and depuration. Food Chemistry, 422, 136153.
[4] Teng, X., Liu, Y., Chen, L., Xue, C., & Li, Z. (2023). Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas). Food Chemistry, 422, 136162.
[5] Wu, S., Ma, H., Liu, Y., Shi, H., Xue, C., Chen, L., & Li, Z (2025). Effects of cooling rate on the physiological metabolism and flavor of thick-shell mussel (Mytilus coruscus) during low-temperature semi-anhydrous living-preservation. Aquaculture, 599, 742066.
[6] Xia, T#1., Gao, Y#1., Liu, Y., Wei, Z., & Xue, C. (2022). Lactoferrin particles assembled via transglutaminase induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chemistry, 374, 131779.
[7] Chen, L., Teng, X., Liu, Y., Shi, H., Li, Z., & Xue, C. (2024). The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS). Food Chemistry, 434, 137277.