刘柳，博士，副教授，硕士生导师。主要从事食品发酵与安全控制、食品致病菌抑制机制及调控、食品益生菌功能验证与转化、食品加工副产物开发与利用方面的研究工作。以通讯作者身份，在Journal of Agricultural and Food Chemistry等本领域国际权威期刊上发表SCI论文40余篇。主持国家自然科学基金面上项目、国家自然科学基金青年科学基金项目、陕西省重点研发计划项目、西安市科技项目等。近五年获得陕西省教育厅一等奖(3/11)。
近五年科研项目（10万以上）
(1) 国家自然科学基金面上项目，32570475，2026.01–2029.12，主持。
(2) 陕西省重点研发计划项目，2021QFY07-04，2021.01–2023.12，主持。
近五年代表性学术论文
(1) Yalin Li, Wenwen Zhang, Yongqi Chen, Liu Liu, Xiaoxia Wu, Ying Luo, Yuhuan Zhang. Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. Foods, 2025,14:1985.
(2) Ting Liu, Xingyan Wei, Yongqi Chen, Liu Liu*, Xiaoxia Wu. Proteomic investigation of the antibacterial and anti-biofilm mechanisms of phenyllactic acid against Shigella flexneri and its application in tofu preservation. Food Bioscience, 2025,72:107507.
(3) Xueying Song, Xingyan Wei, Liu Liu*, Xiaoxia Wu. Gelatin/agar pH-indicator film based on cranberry extract loaded with linalool nanoparticle: Survey on physical, antimicrobial, and antioxidant properties. International Journal of Biological Macromolecules, 2024(268):131767.
(4) Xueying Song, Lei Wang, Liu Liu*, Jianke Li, Xiaoxia Wu. Impact of tea tree essential oil and citric acid/choline chloride on physical, structural and antibacterial properties of chitosan-based films. Food Control, 2022,141:109186.
(5) Xueying Song, Lei Wang, Ting Liu, Yongfeng Liu, Xiaoxia Wu, Liu Liu*. Mandarin (Citrus reticulata L.) essential oil incorporated into chitosan nanoparticles: Characterization, anti-biofilm properties and application in pork preservation. International Journal of Biological Macromolecules, 2021,185:620–628.
近五年获奖
(1) 陕西省教育厅一等奖，畜禽肉保鲜及营养健康产品开发关键技术研究与示范，排名3，2024年。