劉素穩，女，1981年生，博士，教授，碩士生導師，食品專業實驗室主任，校學術骨幹，教學骨幹，河北省科技專家庫專家，先後獲得河北省“三三三人才”工程三層次人選，河北省 “雙百雙千”工程科技英才，河北省食品學會青年科技創新獎，校“巾帼标兵”“優秀教師”等榮譽稱号。
多年來，一直從事食品營養與衛生學，食品功能性作用機理、功能食品與果蔬産品加工利用方面的研究。河北省燕山特色果品加工技術創新中心，副主任。河北省燕山農業特色産業技術研究院，副院長。近年來獲得河北省科技進步三等獎2項，獲得河北省山區創業三等獎2項。承擔國家科技部課題1項，河北省重點研發計劃項目2項，河北省自然科學基金項目1項，成果轉化項目1項，市廳級項目6項，完成成果鑒定8項。發表論文80多篇，其中高水平SCI、EI論文索引論文30餘篇。出版教材3部，授權發明專利4項，實用新型2項。《Food Chemistry》，《Journal of Functional Foods》、《Journal of Food Biochemistry》、《International Journal of Food Engineering》、《Journal of Food Processing and Preservation》、《食品研究與開發》、《天然産物研究與開發》等雜志審稿人。
主要講授《儀器分析》，《現代食品加工技術概論》等課程。主持教學研究項目3項，發表教研論文10餘篇。
研究方向：食品營養學，功能食品作用機理與産品開發，果蔬産品加工利用。
主要學術成果：
一、代表論文
1.Suwen Liu∗, Jincheng Yu, Shuo Guo, Honglei Fang, Xuedong Chang. Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemica gents[J]. LWT - Food Science and Technology, 2020, 126109288.
2.Suwen Liu*, Qianqian Sui, Yanxue Zhao, Xuedong Chang. Lonicera caerulea berry polyphenols activate SIRT1, enhancing inhibition of Raw264.7 macrophage foam cell formation and promoting cholesterol efflux[J]. Journal of Agricultural and Food Chemistry, 2019, 67, 7157−7166.
3.Suwen Liu,* Xuedong Chang, Jincheng Yu, and Weifeng Xu. Cerasus humilis Cherry Polyphenol Reduces High-Fat Diet-Induced Obesity in C57BL/6 Mice by Mitigating Fat Deposition, Inflammation, and Oxidation[J]. Journal of Agricultural and Food Chemistry, 2020, 68, 4424−4436.
4.Suwen Liu, Qian Xu, Xinyuan Li, Yuehua Wang, Jinyan Zhu, Chong Ning, Xuedong Chang, Xianjun Meng*. Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry[J]. Innovative Food Science and Emerging Technologies, 2016, 36: 48-58.
5.Suwen Liu*, Xuedong Chang, Xiufeng Liu, Zhanwei Shen. Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink[J]. Food Chemistry, 2016, 212, 87-95.
6.Suwen Liu*, Xuan Zhang, Lu You, Zhaoyuan Guo, Xuedong Chang. Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments[J]. LWT- Food Science and Technology, 2018, 95179–95186.
7.Suwen Liu, Lu You, Yanxue Zhao, Xuedong Chang*. Hawthorn polyphenol extract inhibits UVB-induced skin photoaging by regulating MMP expression and type I procollagen production in mice[J]. Journal of Agricultural and Food Chemistry, 2018, 66: 8537-8546.
8.Suwen Liu, Lu You, Yuhua Zhao, Xuedong Chang*. Wild Lonicera caerulea berry polyphenol extract reduces cholesterol accumulation and enhances antioxidant capacity in vitro and in vivo[J]. Food Research International, 2018, 107, 73-83.
9.Suwen Liu, Zhanyi Wu, Shuo Guo, Xianjun Meng, Xuedong Chang*. Polyphenol-rich extract from wild Lonicera caerulea berry reduces cholesterol accumulation by mediating the expression of hepatic miR-33 and miR-122, HMGCR, and CYP7A1 in rats[J]. Journal of Functional Foods, 2018, 40, 648-658.
10.Suwen Liu, Xiaoying Li, Zhaoyuan Guo, Xuan Zhang, and Xuedong Chang*. Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes[J]. Journal of Food Quality, 2018, https://doi.org/10.1155/2018/ 5479565.
11.Suwen Liu, Qianqian Sui, Jian Zou, Yanxue Zhao, Xuedong Chang*. Protective effects of hawthorn (Crataegus pinnatifida) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo[J]. Journal of Food Biochemistry, 2019; 43: e12708.
12.Suwen Liu，Jincheng Yu，Jing Zou，Yang Yang，Lixian Cui，Xuedong Chang*. Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders[J]. Journal of Food Processing and Preservation, 2020;00: e14460.
13.Suwen Liu, Xuedong Chang, Xiufeng Liu, Wenhong Jiang, Xiaofeng Ma. The effect of process parameters and microstructural changes on a new convenience food by quick-frozen paste-coated mushrooms (Agaricus bisporus) [J]. Journal of Food Science and Technology, 2015, 52(3):1304–1315.
14.Suwen Liu, Xuedong Chang*, Zizi Song. Study on Flammulina velutipes ready -to-eat snacks prepared by microwave vacuum osmotic dehydration combined with hot-air drying[J]. Journal of Food Process Engineering, 2016, 39, 357-365.
15Jinyan Zhu, Yuehua Wang, Xinghe Li, Bin Li, Suwen Liu, Nan Chang, Ding Jie, Chong Ning, Haiyan Gao, Xianjun Meng*, Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice[J].Ultrasonics Sonochemistry, 2017, 37, 251–259.
16.Yuehua Wang, Jinyan Zhu, Xianjun Meng*, Suwen Liu, Jingjing Mu, Cong Ning, Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts[J]. Food Chemistry, 2016, 197 522–529.
17.Chong Ning, Xiyao Wang, Song Gao, Jingjing Mu, Yuehua Wang, Suwen Liu, Jinyan Zhu and Xianjun Meng*, Chicory inulin ameliorates type 2 diabetes mellitus and suppresses JNK and MAPK pathways in vivo and in vitro[J]. Molecular Nutrition & Food Research 2017, 61, 8, 1600673.
18.劉素穩，吳瞻邑，由璐，常學東.山楂果膠低聚半乳糖醛酸提取物對中波紫外線輻射HaCaT細胞氧化損傷和光老化的保護作用,食品科學，2018, 39, 21, 210-218.
19.方園,代銀銀,劉素穩*常學東.制備方式對山楂果膠理化特性的影響[J].食品科學, 2020, https://kns.cnki.net/kcms/detail/11.2206.TS.20201015.1150.026.html
20.由璐，趙豔雪，劉素穩*.花色苷分子結構修飾及其生理活性研究進展[J].食品科學，2019，40. 351-359.
21.劉素穩,趙希豔,常學東,劉雪嬌.機械剪切與研磨超微粉碎對海鮮菇粉體特性的影響[J].中國食品學報, 2015,15(1): 99-107.
科研獎勵
二、獲獎情況
1.河北省科技進步獎三等獎，山楂産業關鍵技術創新與應用，2020，第2名。
2.河北省山區創業獎三等獎，食用菌膨化食品開發及應用（JS2013339-1），第1名。
3.河北省科技進步獎三等獎，ß-葡萄糖苷酶生産工藝技術及其在葡萄酒中的應用（2013JB3109-5）第5名。
三、發明專利
1.一種山楂豆瓣醬及其加工方法，專利号：ZL 201510807669.6
2.一種安梨複合果汁飲料，專利号：ZL201210404157.1
3.歐李罐頭，專利号：ZL201210404176.4
在研項目：
1.國家“科技助力經濟2020”重點專項：山楂休閑食品關鍵技術研究及産品研發，2020.06-2021.12。
2.河北省技術創新引導計劃項目:備戰2020冬奧會河北省優秀運動員競技表現提升關鍵技術研究(19975708D)，2019.06-2021.12。
3.河北省技術創新引導計劃項目:山楂栽培關鍵技術及營養休閑食品開發中試與示範（20827105D）, 2020.1-2021.12。
4.省屬高校基本科研項目：藍靛果多酚調節高糖環境下膽固醇代謝分子機制及腸道菌群益生作用（2020JK014），2021.1-2022.12。
5.河北省創新能力提升計劃項目：興隆山楂産業科技示範基地（20537101D），2020.6-2022.12。
6.校博士基金項目：藍靛果多酚活化SIRT1通路調控巨噬細胞泡沫化的分子機制(2018YB006)，2018.01- 2020.12。
聯系方式：Tel：0335-2039074；Email：liusuwenyy@163.com
