Dr. Fuguo Liu

Dr. Liu is currently a professor in College of Food Science & Engineering at Northwest A&F University. He is actively exploring in the field of food colloids and has made certain contributions. His achievements are particularly focused on the study of the interaction laws of proteins, polysaccharides, and polyphenols in food systems, which provides a theoretical basis for the effective construction of functional molecular complexes and polyphenol delivery systems. At the same time, he has explored delivery of synergistic polyphenol combinations using biopolymer-based systems (emulsion, nanoparticles, emulsion gel, etc.), which can lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing. In recent years, he has published more than 100 papers in peer-reviewed journals (with an H-index of 45 on Google Scholar). Dr. Liu is an associate editor of Frontiers in Nutrition and Journal of Food Quality. He has reviewed more than 300 academic papers for 50 journals including Food Hydrocolloids and ACS Nano and he was awarded an outstanding reviewer.