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Xinqi Liu. Ph.D.
Professor (Expert of 1000 plan). Food Science.
Education
B.S., Grain and oil storage, Henan University of Technology, 1983
M.S., Biological resources utilization, Ibaraki University, 1993
Ph.D., Biological engineering, Tokyo University of Agriculture and Technology, 1996
Working Experiences
Research Associate, Chinese Qinghai Grain & Oil Research Institution, 1983-1988
Internship, Kagawa University, 1988-1990
Post-doctoral Research Associate, National Institute of Health Sciences (Japan), 1995-2000
Research Associate, Japan Atomic Energy Agency, 2000-2001
Principal Research Scientist, FUJI OIL CO., LTD, 2001-2011
Principal Research Scientist, COFCO Corporation (China), 2011-2014
Professor, Beijing Technology and Business University, 2014-
Principal Scientist, Beijing Advanced Innovation Center for Food Nutrition and Human Health, 2014-
Research Backgrounds and Interests
Prof Liu has extensive experience in plant protein developing and processing based on his work in Japan. His current national, regional projects involve soy protein/peptides refining, selecting and extracting techniques study and extension. His soy peptides projects had also been successfully commercialized. Prof Liu also possesses expertise on protein, peptides and amino acids nutritional functionalities. He had published more than 50 papers, 3 books, 30 patents and given 30 talks on international conferences. He was selected as “2014 yearly people” of journal “Scientific Chinese”. His lab is equipped with state-of-the-art facilities, including LC-MS, automated protein/peptides sequencer, amino acids analyzer, chirascan circular dichroism spectrometer, UPLC, gel imaging system, high pressure homogenizer etc, which worth more than 10 million Yuan. Other than governmental grants, Prof Liu also collaborates with numerous industries and hospitals.
Teaching
Introduction of Food Science
Food Bioengineering and Techniques Commercialization
Research funding
14.22 million Yuan
Contact information
liuxinqi111@qq.com
Selected Publication
1）Liu xinqi,Masami Yonekura and Masakazu Tsutsumi : Gel formation of globin prepared by acid-acetone method and globin hydrolyzates. Food Science and Technology Research. 41(3), 178？183, 1994.
2）Liu xinqi,Masami Yonekura and Masakazu Tsutsumi : Gel properties of globin hydrolyzates. Food Science and Technology Research. 41(3), 196？201, 1994.
3）Liu xinqi,Masami Yonekura and Masakazu Tsutsumi : Aggregate formation of globin hydrolyzates by their association. Food Science and Technology Research. 42(8), 562？568, 1995.
4）Liu xinqi,Masami Yonekura and Masakazu Tsutsumi : Restrictive hydrolysis of globin by citric acid.
Food Science and Technology Research. 43(2), 141？145, 1996.
5）Liu, X. Q., Yonekura, M., Tsutsumi, M., Sano, Y. : Physico-chemical properties of aggregates of globin hydrolyzates. J. Agric. Food Chem. 44(10), 2957~2961, 1996.
6）Y. Sano,Y. Watanabe, Liu X. Q., S. Ichikawa, I. Tanaka, N. Niimura: Interior structure of southern bean mosaic virus by neutron scattering. Activity report on neutron scatterring research. (5), 248, 1996.
7）Y. Sano, K, Suzuki, T. Hiyosi, Liu X. Q., H. Tagawa, Y. Hiragi, Y. Muruga : Functional Structure of Tabaccoo Mosaic Virus RNA. Photon factory activity report. (14), 249, 1996.
8）Liu, X. Q., Yonekura, M., Tsutsumi, M., Sano, Y. : Self-assembling of peptide α-Ⅰ of globin hydrolyzates. J. Agric. Food Chem. 45(2), 328~333, 1997.
9）Liu, X. Q., Yonekura, M., Tsutsumi, M., Sano, Y. : Quasi-elastic light scatting study on globin hydrolyzates gel formation process. J. Agric. Food Chem. 45(5), 1574~1578, 1997.
10）Y. Sano, K. Suzuki, T. Hiyosi, Liu X. Q., H. Tagawa, Y. Hiragi, Y. Muruga: Functional Structure of Tabaccoo Mosaic Virus RNA. Spectroscopy of Biological Molecules: Modern Trends. 275~279, 1997.
11）Liu, X. Q., Sano, Y. : Tertiary Structure of α-1 Peptide of Globin Hydrolyzates by Small-Angle Solution X-Ray Scattering Method. J. Agric. Food Chem. 45(12), 4535~4539, 1997.
12） Liu, X. Q., Sano, Y. : Kinetic Studies on the Initial Crystallization Process of Lysozyme in the Presence of D2O and H2O.J. Protein Chemistry. 17(1), 9~14, 1998.
13）Liu, X. Q., Sano, Y. : Effect of Na+ and K+ Ions on the Initial Crystallization Process of Lysozyme in the Presence of D2O and H2O. J. Protein Chemistry. 17(5), 479~484, 1998.
14）Y. Sano, A. Yuge, H. Aizawa, Liu X. Q. and Y. Hiragi: Structural kinetics of different reconstitution process between tobacco mosaic virus and its mutant. Spectroscopy of Biological Molecules: New Direction. 445~447, 1999.
15）Liu, X. Q, M. Nakajima and Y. Sano: Structure and dynamics of globin hydrolyzates gel formation.
Spectroscopy of Biological Molecules: New Direction. 35~37, 1999.
16）Y. Muroga, Y. Sano, H. Inoue, K. suzuki, T. Miyata, T. Hiyoshi, K. Yokota, Y. Watanabe, Liu X.Q. S. Ichikawa, H. Takawa, Y. Hiragi: Small angle X-ray scattering studies on local stracture of tobacco mosaic virus RNA in solution. Biophysical Chemistry. 83, 197~209, 1999.
17）Hideki Aizawa, Masakazu Tsutsumi, Takehara Masaki, Xinqi Liu, Yasushi Watanabe, Hiroshi Nabetani, Mitsutoshi Nagajima, Sousaku Ichikawa, Hajime Ihara and Yoh Sano：Difference in dispersed properties of O/W emulsion prepared with polyoxyethylene(20) sorbitan monopalmitate(Tween40) or polyoxyethylene(20) sorbitan trioleate(Tween85). Food Science and Technology Research. 47(7), 487-495, 2000.
18）Liu X. Q., M. Nakajima, H. Nabetani, Q. Y. Xu, S. Ichikawa, and Y. Sano: Stability Characteristics of Dispersed Oil Droplets Prepared by Microchannel Emulsification Method. J. Colloid and interface science. 233(1), 23-30. 2001
19）Y. Ogawa, J. Sugiyama, H. Kuensting, T. Ohtani, S. Hagiwara, Liu X. Q., M. Kokubo, A. Yamamoto, Ken-ichi Kudoh and T. Higuchi. : Advanced Technique for Three-Dimensional Visualization of Compound Distribution in a Rice Kernel. J. Agric. Food Chem. 2001. 49(2). 736-740.
20）Liu X. Q., T. Ohtani, M. Nakajima, Q. Y. Xu, Y. Ogawa and Y. Sano. : Aggregates and Gel Network Structure of Globin Hydrolyzates. J. Agric. Food Chem. 2001. 49. 2518-2522.
21）Shinji Sugiura, Sosaku Ichikawa, Yoh Sano, Mitsutoshi Nakajima, Xin Qi Liu, Minoru Seki, and Shintaro Furusaki: Formation and Characterization of Reversed Micelles Composed of Phospholipids and Fatty Acids. J. Colloid and interface science. 240, 566-572. 2001.
22）Q. Y., Xu, M. Nakajima, H. Nabetani, S. Ichikawa and X. Q. Liu: Effect of the Dispersion Behavior of a Nonionic Surfactant on Surface Activity and Emulsion Stability.Journal of Colloid Interface Science. 242, 443-449, 2001.
23）Q. Y., Xu, M. Nakajima, H. Nabetani, S. Iwamoto and X. Q. Liu: Effect of Ethanol Content and Emulsifying Agent Concentration on the Stability of Ethanol-oil Emulsions. Journal of the American Oil Chemists' Society. 78, 1185-1190. 2001
24）Q. Y., Xu, M. Nakajima, H. Nabetani, S. Ichikawa and X. Q. Liu, Factors affecting the Preparation of Ethanol-in-oil Emulsions. Food Science and Technology Research. 8, 36-41. 2002
25）Yukiharu Ogawa, Heinrich Kuensting, Junichi Sugiyama, Toshio Ohtani, XinQi Liu, Mitsunori Kokubo, Ken-ichi Kudoh and Toshiro Higuchi : Structure of a rice grainrepresented by a new three-dimensional visualization technique(1). Journal of Cereal Science. 36(1) : 1-7, 2002.
26）XinQi Liu, Shigeru Sugiyama, QingYi Xu, Toshiro Kobori, Shoji Hagiwara, and Toshio Ohtani : Atomic force microscopy (AFM) study of chromosome surface structure changed by protein extraction.Ultramicroscopy. 94. 217-233. 2003.
27）Yukiharu Ogawa, Heinrich Kuensting, Junichi Sugiyama, Toshio Ohtani, XinQi Liu, Mitsunori Kokubo, Ken-ichi Kudoh and Toshiro Higuchi : Structure of a rice grainrepresented by a new three-dimensional visualization Technique(1).Journal of Cereal Science. 36(2) : 8-12, 2002.
28）Ying Sun, Guo-qin Liu, Xin-qi Liu. Antioxidative Activity and Functional Properties of Hydrolysates of Camellia Seed Meal Treated with Trypsin. Advanced Materials Research Vols. 554-556 (2012) pp 1174-1177.
29) Li-Juan Han , Lin Li , Lei Zhao , Bing Li , Guo-Qin Liu , Xin-Qi Liu , Xue-De Wang. Rheological properties of organogels developed by sitosterol and lecithin. Food Research International. 53 (2013) 42–48
30）Lu Jing, Guoqin Liu, Xinqi Liu, Xuede Wang, Synthesis of Epoxidized Soybean Oil via Phase Transfer Catalysis.Advanced Materials Research Vols. 690-693 (2013) 1061-1064.
31）Naijun Yan, Guoqin Liu,Luyao,Chen Xinqi Liu, Emulsifying and foaming properties of wheat gluten influenced by high pressure microfluidization.Advanced Materials Research Vols. 690-693 (2013) 1327-1330
32) Li-Juan Han , Lin Li , Lei Zhao , Bing Li , Guo-Qin Liu , Xin-Qi Liu , Xue-De Wang. Structure and physical properties of organogels developed by sitosterol and lecithin with sunflower oil. Journal of American Oil Chemists’ Society. 2014(91).1783-1792.
33）Li-Juan Han , Lin Li , Bing Li , Lei Zhao , Guo-Qin Liu , Xin-Qi Liu and Xue-De Wang.Effect of High Pressure Microfluidization on Crystallization Behavior of Palm Stearin—Palm Olein Blends. Molecules. 2014(19): 5348-5359.
34）Xiaozhu Lu, Guoqin Liu, Xinqi Liu and Lu Jing, Study on the regeneration of quaternary ammonium heteropolyphosphatotungstate catalyst.Aavance Materials Research. 2014(1004-1005):1000-1004.
35）Wenbo Wan, Li-Juan Han , Guo-Qin Liu , Xin-Qi Liu, Effect of storage conditions on apparent viscosity of oleogel developed by β-sitosterol and lecithin with sunflower oil.Aavance Materials Research. 2014 (1004-1005):903-907.
36）Shiqin Yin , Guo-Qin Liu , Xin-Qi Liu and Ying Sun. Study on Solubility, Water-holding Capacity and Stability of Polypeptide from Camellia Seed Meal. Aavance Materials Research. 2014(1033-1034):758-761.
37）Weiwei Cheng, Guoqin Liu, Xuede Wang,Xinqi Liu and Lu Jing, Kinetics of the Epoxidation of Soybean Oilwith H2O2Catalyzed by Phosphotungstic Heteropoly Acid in the Presence of Polyethylene Glycol.Eur.J.Lipid Sci.Technol. 2015(117):1-7.
38）Weiwei Cheng, Guoqin Liu, Xuede Wang, Xinqi Liu and Bingge Liu. Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil.Journal of American Oil Chemists’ Society. 92 (2015) 1725-1733.
39）Shiwei Hua, Wei Jianga,Shijie Lia,Wendong Songa,Lili Jia,Lu Caia,Xinqi Liu.Fucosylated chondroitin sulphate from sea cucumber reduces hepatic endoplasmic reticulum stress-associated inflammation in obesity mice. Journal of Functional Foods. 2015(16):352-363.
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