职称：讲师

学历：博士研究生

电子邮件: liuwangxin24@163.com

研究方向：食品脂质与风味、食品功能性设计、食品乳化剂

职务：/

地址：威廉希尔中文网站旗山校区国家大学科技园阳光科技大厦

教育工作经历：

2015-9至2019-6：南京农业大学，食品质量与安全专业（本科），学士学位（保研）

2019-9至2024-6：浙江大学，食品工程领域生物与医药专业，博士学位（提前攻博）

2024-12至今：威廉希尔中文网站，威廉体育williamhill，讲师

科研简介：

博士期间师从浙江大学冯凤琴教授，主要从事食品脂质与风味、食品功能性设计和食品乳化剂等领域的研究工作，研究成果受国内和国际同行的认可。近五年，以第一作者在“Trends in Food Science & Technology”、“Food Chemistry”、“Food Research International”等国际期刊发表SCI论文9篇，其中JCR一区论文8篇，申请国家专利2项；参与国家自然科学基金面上项目“基于肠道微生物组评估有机酸型食品防腐剂的安全性（32072224）”、“单双脂肪酸甘油酯在饲料中的应用技术研究及产品开发”、“月桂酸甘油单脂（GML）技术开发”、“功能性脂肪酸甘油酯的研究开发”等项目研究。目前，加入福州老员工物科学与工程学院倪莉教授团队，结合团队在食品微生物和食品风味等研究领域的优势，继续开展食品乳化剂和脂质风味、功能相关研究。

代表性学术论文：

[1] Wangxin Liu, Minjie Zhao, Ying Huang, Fengqin Feng, Xianliang Luo, Jing Wang. Novel lauric acid-butyric structural lipid inhibits inflammation: small intestinal microbes may be important mediators [J].Molecular Nutrition & Food Research, 2024, 68: 2300535.

[2] Wangxin Liu, Xianliang Luo, Ying Huang, Fengqin Feng, Minjie Zhao. Butyric-lauric acid structural lipid relieves liver inflammation and small intestinal microbial disturbance: In obese male C57BL/6 mice [J]. Food Bioscience, 2023, 55:102944.

[3] Wangxin Liu, Xianliang Luo, Ying Huang, Minjie Zhao, Tao Liu, Jing Wang, Fengqin Feng.Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation [J]. Food Research International, 2023, 167:112685.

[4] Wangxin Liu, Xianliang Luo, Tao Liu, Fengqin Feng. Study on the digestive characteristics of short-and medium-chain fatty acid structural lipid and its rapid intervention on gut microbes[J]. Food Chemistry, 2022, 380:131792.

[5] Wangxin Liu, Xianliang Luo, Yang Tao, Ying Huang, Minjie Zhao, Jiahui Yu, Fengqin Feng, Wei Wei. Ultrasound enhanced butyric acid-lauric acid designer lipid synthesis: Based on artificial neural network and changes in enzymatic structure [J]. Ultrasonics Sonochemistry, 2022, 88:106100.

[6] Wangxin Liu, Xianliang Luo, Jing Wang, Yang Li, Fengqin Feng, Minjie Zhao. Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion models [J]. LWT-Food Science and Technology, 2021, 149:112006.

[7] Wangxin Liu, Xianliang Luo, Jun Tang, Qiufen Mo, Hao Zhong, Hui Zhang, Fengqin Feng. A bridge for short-chain fatty acids to affect inflammatory bowel disease, type 1 diabetes, and non-alcoholic fatty liver disease positively: By changing gut barrier [J]. European Journal of Nutrition, 2021, 60(5): 2317-2330.

[8] Xianliang Luo^#, Wangxin Liu^#, Minjie Zhao, Ying Huang, Fengqin Feng. Glycerol monolaurate beyond an emulsifier: synthesis, in vivo fate, food quality benefits, health efficacies, and safety [J]. Trends in Food Science & Technology, 2022, 127: 291-302.

[9] Wensong Chen^#, Wangxin Liu^#, Zhibin Liu, Daoliang Wang, Xiaoye Lan, Sijia Zhan, Xiaoxiao Feng, Yuan Liu, Li Ni.Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling [J]. Food Chemistry, 2025, 474: 143174.