刘功良｜仲恺农业工程学院｜学者主页

2026

接种时序对混菌发酵脐橙果酒特征成分及抗氧化活性的影响

安楠，陆治颖，刘功良，白卫东，陈铎，王宏

《食品工业科技》

2026

产β-苯乙醇的酵母菌筛选及发酵性能提升

屈春云，曾瑜，黄禄一，徐一尹，白卫东，刘功良

《现代食品科技》

DOI

2026

料酒的生产工艺及其风味调控机制研究进展

安楠，刘功良，白卫东，童星，王宏

《食品与机械》

2026

料酒的风味及安全控制研究进展

黄禄一，刘功良，林烁纯，白永平，白卫东，屈春云

《中国酿造》

2026

Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen

Gongliang Liu, Jinxia Guo, Li Li, Weidong Bai, H B Wang

Foods

DOI

2026

The mechanisms underlying ester enhancement and higher alcohol reduction in Chi-flavor base liquor brewing via Limosilactobacillus fermentum fortification: A multi-omics investigation

Gongliang Liu, Jingwei Zhong, Dong Yang, Yu Zeng, Rongbing Cao, Songgui He, Weidong Bai, Chunyun Qu

Food Microbiology

DOI

2026

Polyphenol-rich Chinese olive extracts attenuate lipid accumulation in HepG2 cells, accompanied by AMPK phosphorylation and miRNA alterations

Hong Wang, Bingqi Huang, Wenhong Zhao, Gongliang Liu, Weidong Bai

Frontiers in Nutrition

DOI

2025

应用型高校微生物代谢调控技术研究生教学改革初探

王宏，屈春云，高苏娟，梁景龙，白卫东，刘功良

《食品工业》

2025

蜂蜜接合酵母LGL-1发酵制备余甘果脯工艺优化及其抗氧化活性

梁嘉怡，刘婕琳，刘功良，白卫东，汪薇，王宏

《食品科技》

DOI

2025

植物精油的化学组成、功效及递送体系研究进展

黄佳琳，白卫东，刘功良，李湘銮，王敬源，王宏

《食品与机械》

DOI

2025

Green extraction of bioactive phenolics from Chinese olive (Canarium album L.) using deep eutectic solvents: optimization, characterization, and antioxidant activities

Bingqi Huang, Hong Wang, Wenhong Zhao, Gongliang Liu, Limei Yu, Haie Hu, Xueli Li, Weidong Bai

Journal of Food Science and Technology

DOI

2025

The synergistic effects of ammonium and phosphorus on higher alcohol biosynthesis in Zygosaccharomyces mellis LGL-1 and its application for wampee/grape winemaking

Chunyun Qu, Zuyue Qi, Shuochun Lin, Jianjun Li, Yu Zeng, Yiyin Xu, Weidong Bai, Gongliang Liu

Food Microbiology

DOI

2025

Modulation of microbial communities and flavor metabolism in rice-flavor baijiu fermentation by Huazhou Exocarpium Citri Rubrum

Puxi Fan, Yongtao Fei, Minhua Liang, Zhichao Zhang, Zhichao Zhang, Gongliang Liu, Weidong Bai, Wenhong Zhao, Mengmeng Zhang

Food Bioscience

DOI

2025

Investigation of β-phenylethanol production by a wild-type Pichia kudriavzevii isolated from jiuqu of rice-flavor baijiu

Chunyun Qu, Maoxiu Tian, Ziyi Cai, Yiyin Xu, Yu Zeng, Weidong Bai, Gongliang Liu

Biotechnology and Bioprocess Engineering

DOI

2025

Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage

Yongtao Fei, Yihe Huang, Puxi Fan, Jianjun Shen, Weidong Bai, Gongliang Liu

Food Bioscience

DOI

2025

Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1

Chunyun Qu, Jianjun Li, Fuxin Liu, Yu Zeng, Yiyin Xu, Weidong Bai, Hao Dong (246379), Gongliang Liu

Food Bioscience

DOI

2024

基于大学生创新性实践能力培养的课程教改探索——以“现代生物工程进展”课程为例

梁景龙，高苏娟，刘功良

《教育教学论坛》

2024

不同酶制剂及酒曲组合对米香型白酒品质的影响

孙海芩，刘功良，赵文红，白卫东，梁景龙

《中国酿造》

2024

PBL项目式教学法在农业院校“生物反应工程”课程教学中的应用

屈春云，刘君彦，刘功良

《科教导刊》

2024

植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响

费永涛，刘东杰，罗子淳，杨晨，张智坤，马路凯，刘功良，肖更生

《轻工学报》

2024

Effects of Saccharomyces cerevisiae and Cyberlindnera fabianii Inoculation on Rice-Flavor Baijiu Fermentation

Jinglong Liang, Haishan Yuan, Yongtao Fei, Hong Wang, Chunyun Qu, Weidong Bai, Gongliang Liu

Foods

DOI

2024

Development, evaluation and application of a polymerase spiral reaction (PSR) based assay on accurate detection of Vibrio parahaemolyticus viable cells and virulence factors from rice product

Junyan Liu, Zhufang Xiang, Teng‐Yi Huang, Zhenbo Xu, Gongliang Liu, Chunyun Qu, Thanapop Soteyome, Yuting Luo, Qin Ma, Lei Yuan, Wei Hong, Xuejie Li, Yanrui Ye

LWT

DOI

2024

Corrigendum to “A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype” [LWT, volume 170, article 114069]

Jun-Yan Liu, Tengyi Huang, Wei Hong, Fang Peng, Ze-Rong Lu, G. Peng, Xin Fu, Gongliang Liu, Zhi Wang, Qingmei Peng, Xiang-Jun Gong, Li-Zhe Zhou, Lin Li, Bing Li, Zhen-Bo Xu, Haifeng Lan

LWT

DOI

2023

饮料酒中高级醇的危害及其调控研究进展

李健俊，屈春云，刘功良，白卫东，肖更生，高泓，方芳，郑宇

《食品与发酵工业》

DOI

2023

101果汁澄清剂、壳聚糖及复合澄清剂对无核黄皮果醋澄清效果的比较研究

黄星源，黄星才，谢永巧，刘功良，王宏，姚建华，李南薇，费永涛，周灿辉，屈春云，朱振雄，林锦波，黄振洪

《酿酒》

2023

利用体外模型分析解淀粉乳杆菌L6发酵豆乳对肠道菌群和短链脂肪酸的影响

费永涛，黄一鹤，黄力，刘功良，白卫东

《食品科学》

2023

原核漆酶的研究进展及其应用

张馨，刘功良，白卫东，梁景龙，刘锐

《食品工业科技》

2023

新农科背景下课程思政融入高级食品生物化学的创新教学模式改革

王宏，刘功良，高苏娟，汪薇，白卫东

《中国食品》

2023

无核黄皮果醋酿造菌种的分离筛选及鉴定

刘建，李南薇，苏顺好，刘功良，高苏娟

《食品科技》

2023

“三全育人”背景下“食品生物化学”教学团队的建设路径探析

汪薇，任文彬，黄桂颖，王宏，刘功良，高苏娟，白卫东

《农产品加工》

2023

一流本科课程建设背景下“动植物检验检疫学”课程建设初探

任文彬，汪薇，陈海光，白卫东，辛璇，刘功良，黄桂颖

《农产品加工》

2023

产酯酵母在发酵食品中的应用研究进展

袁海珊，刘功良，白卫东，肖更生，梁景龙

《中国酿造》

2023

涉农院校专业基础课课程思政建设的研究

汪薇，任文彬，刘功良，于辉，黄桂颖，姜浩，白卫东

《广州化工》

2023

农业院校《生物反应工程》课程教学改革与实践

屈春云，刘功良，邓开野，赵翾，李南薇

《广州化工》

2023

橄榄果酒发酵工艺优化与挥发性风味物质分析

王宏，黄炳旗，刘功良，肖更生，赵文红，李学莉，白卫东

《中国酿造》

2023

覆盆子乳酸菌饮料发酵工艺优化及挥发性风味物质分析

费永涛，黄一鹤，屈春云，王宏，黄力，刘功良，余元善，卢楚强，陈从贵

《中国酿造》

2023

岭南地区米香型白酒特征风味物质分析研究

屈春云，余洁瑜，刘功良，白卫东，肖更生，田茂秀，王敏

《中国酿造》

2023

无核黄皮果醋醋酸发酵工艺优化

李南薇，刘建，麦苇祥，高苏娟，刘功良，黄星源，林锦波

《中国酿造》

2023

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas

Chunyun Qu, Liying Peng, Yongtao Fei, Jinglong Liang, Weidong Bai, Gongliang Liu

Bioengineered

DOI

2023

The survival and enterotoxin gene expression of Staphylococcus aureus planktonic and biofilm cells in quick-frozen food

Jun-Yan Liu, Tengyi Huang, Thanapop Soteyome, Yuzhu Mao, Yuting Luo, Lijuan Yuan, Qin Ma, Gongliang Liu, Chunyun Qu, Gamini Seneviratne, B. Kjellerup, Zhen-Bo Xu

LWT

DOI

2023

Sub-MIC streptomycin and tetracycline enhanced Staphylococcus aureus Guangzhou-SAU749 biofilm formation, an in-depth study on transcriptomics

Jun-Yan Liu, Tengyi Huang, Zhen-Bo Xu, Yuzhu Mao, Thanapop Soteyome, Gongliang Liu, Chunyun Qu, Lijuan Yuan, Qin Ma, Fang Zhou, Gamini Seneviratne

Biofilm

DOI

2023

Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation

Hong Wang, Minqian Zhang, Chunyun Qu, Yongtao Fei, Jing-Yi Liang, Wei-Dong Bai, Wen-Hong Zhao, Geng-Sheng Xiao, Gong-Liang Liu

Foods

DOI

2023

Phenolamide extract of apricot bee pollen alleviates glucolipid metabolic disorders and modulates the gut microbiota and metabolites in high-fat diet-induced obese mice.

Xingxing Zhang, Xin Wu, Geng-Sheng Xiao, Gong-Liang Liu, Hao Dong, R. Liu, Qun Lu

Food & Function

DOI

2023

A propidium monoazide-polymerase spiral reaction (PMA-PSR) designed for direct detection of Escherichia coli O157:H7 viable cell

Jun-Yan Liu, Tengyi Huang, Riyi Xu, Zhu-Fang Xiang, Thanapop Soteyome, Xiangyi Chen, Qian-Fei Zhang, Qiurong Huang, Zixu Wu, Yunyi Huang, Gong-Liang Liu, Chunyun Qu, G. Seneviratne, B. Kjellerup, Zhen-Bo Xu

LWT

DOI

2023

Engineering Thermoanaerobacterium aotearoense SCUT27 with the deficiency of a hypothetic protein regulated by ArgR1864 for enhanced ethanol production from lignocellulosic hydrolysates

Chunyun Qu, Kaiqun Dai, Gong-Liang Liu, Ju-Fang Wang

Renewable Energy

DOI

2023

Composition, Functional Properties and Safety of Honey: A Review.

Hong Wang, Lan Li, Xiaohui Lin, Wei-Dong Bai, Geng-Sheng Xiao, Gong-Liang Liu

The Journal of the Science of Food and Agriculture

DOI

2022

PBL结合TBL教学模式提高“食品生物化学”实验实践教学效果

黄桂颖，汪薇，任文彬，高苏娟，刘功良，于辉，白卫东

《农产品加工》

2022

复合酶水解黄油制备天然咸奶味香基的研究

李玮琪，王婧，杨娟，黄绮婷，艾卿，房佳晴，白卫东，汪薇，刘功良

《中国调味品》

2022

工程认证背景下农业院校食品科学与工程专业建设的思考

丘苑新，刘巧瑜，王琴，张宏康，刘功良，赵丽

《中国食品》

2022

发酵型富硒猕猴桃果醋的研制

黄星源，黄星才，李灿文，刘功良，周灿辉，姚建华，丘苑新，李南薇，王宏

《酿酒》

2022

发酵型橄榄果醋的研制

黄星源，黄星才，周灿辉，刘功良，姚建华，费永涛，陈志成

《酿酒》

2022

新农科背景下《生物化学》课程思政教学改革研究与实践

王宏，刘功良，高苏娟，汪薇，黄桂颖，白卫东

《广东化工》

2022

金丝枣柠檬复合果醋的发酵工艺优化

高安曲，李南薇，杨泳怡，高苏娟，刘功良，白卫东

《中国酿造》

2022

Development and application of multiple polymerase spiral reaction (PSR) assays for rapid detection of methicillin resistant Staphylococcus aureus and toxins from rice and flour products

Junyan Liu, Teng‐Yi Huang, Yuzhu Mao, Thanapop Soteyome, Gongliang Liu, Gamini Seneviratne, Birthe Veno Kjellerup, Zhenbo Xu

LWT

DOI

2022

Phenotypic and comparative genomic analysis of two Lactobacillus amylolyticus strains from naturally fermented tofu whey

Yongtao Fei, Li Li, Li Huang, Gongliang Liu, Weidong Bai, Ruiheng Liang

International Journal of Food Science & Technology

DOI

2022

A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype

Jun-Yan Liu, Tengyi Huang, W. Hong, F. Peng, Ze-Rong Lu, G. Peng, Xin Fu, Gong-Liang Liu, Zhi Wang, Qingmei Peng, Xiang-Jun Gong, Li-Zhe Zhou, Lin Li, Bing Li, Haifeng Lan, Zhen-Bo Xu

LWT

DOI

2022

The effect of inulin-type fructans on the intestinal immune function of antibiotic-treated mice

W. Zeng, Qin Zhang, Gang Feng, Gong-Liang Liu, Feng-lin Wu, Han Shen, Hong-Wei Shao, Chang-Li Tao

Applied Microbiology and Biotechnology

DOI

2022

Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles

Yongtao Fei, Li Huang, Hong Wang, Jing-Yi Liang, Gong-Liang Liu, Wei-Dong Bai

Food Science & Nutrition

DOI

2022

Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China

Wen-Hong Zhao, Min Qian, Hao Dong, Xiao-Yan Liu, Wei-Dong Bai, Gong-Liang Liu, Xu-Cong Lv

LWT

DOI

2022

Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism

Jun-Yan Liu, Tengyi Huang, Gong-Liang Liu, Yan-Rui Ye, Thanapop Soteyome, G. Seneviratne, Geng-Sheng Xiao, Zhen-Bo Xu, B. Kjellerup

Microbiology spectrum

DOI

2021

利用蜂蜜接合酵母合成海藻糖

张敏倩，刘功良，费永涛，白卫东，艾连中，俞剑燊

《食品与发酵工业》

DOI

2021

麦曲协同蜂蜜接合酵母用于料酒的酿制

林春瑶，刘功良，高苏娟，白卫东，费永涛，贾爱娟

《食品工业》

2021

无核黄皮果酱的制备及其理化性质研究

郑文雄，陈燕清，刘小欣，汪薇，刘功良，任文彬，朱振雄，黄星源，姜依晴，陈茵欣

《食品安全质量检测学报》

DOI

2021

高等农科院校“食品微生物学”双语教学的实践与思考

费永涛，杜林，高苏娟，王颖，刘功良，白卫东

《农产品加工》

DOI

2021

微生物航天育种及其在发酵食品微生物中的应用研究概述

黄力，刘功良，费永涛，高苏娟，白卫东，刘锐

《食品与发酵工业》

DOI

2021

“双万计划”背景下“食品生物化学”课程的建设与探索

汪薇，任文彬，白卫东，于辉，高苏娟，刘功良

《农产品加工》

DOI

2021

岭南特色果酒关键技术研究及产业化

朱新武，黄星源，黄星才，刘功良，杨清群，白卫东，付珑，姚建华，周灿辉

《酿酒》

2021

米香型白酒的研究进展

余洁瑜，刘功良，白卫东，费永涛，艾连中，俞剑燊，王莉嫦

《中国酿造》

2021

专业认证背景下的本科食品质量与安全专业实践教学改革和探索

汪薇，任文彬，冯卫华，陈海光，刘功良，白卫东

《广州化工》

2021

响应面法优化刺梨果酒发酵工艺研究

王宏，李登，黄星源，刘功良，白卫东，曾彬

《中国酿造》

2021

豆腐黄浆水资源综合利用研究进展

李小凤，蓝莹儿，蒋丽婷，郑文雄，刘功良，费永涛

《中国酿造》

2021

Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes

Yin Zheng, Li Li, Zekun Jin, Peipei An, Shang-Tian Yang, Yongtao Fei, Gong-Liang Liu

DOI

2020

梅州蜜柚果酒酿造工艺

高苏娟，李南薇，刘功良，白卫东，傅曼琼，艾连中

《食品工业》

2020

基于微信的移动微课程在“食品生物化学”课程教学中应用与探讨

任文彬，汪薇，刘功良，于辉，高苏娟，白卫东

《农产品加工》

DOI

2020

产酯酵母及其产酯关键酶的研究进展

彭立影，刘功良，费永涛，余洁瑜，刘锐，白卫东，王莉嫦，贾爱娟

《食品与发酵工业》

DOI

2020

高糖胁迫下蜂蜜接合酵母碳代谢流的研究

刘功良，朱宝生，高苏娟，刘锐，白卫东，费永涛，艾连中，俞剑燊，郭波

《中国食品学报》

DOI

2020

生物被膜对食品工业的危害与控制

李南薇，刘功良，高苏娟，白卫东，贾爱娟

《食品工业》

2020

梅州蜜柚汁脱苦方法的比较

高苏娟，黄钿，李南薇，白卫东，刘功良，傅曼琼

《食品工业》

2020

白酒酿造中杂醇油调控技术的研究进展

张敏倩，刘功良，费永涛，白卫东，艾连中，俞剑燊

《中国酿造》

2020

基于产学研合作的地方院校研究生培养模式探索——以仲恺农业工程学院食品专业为例

白卫东，李湘銮，赵文红，曾晓房，刘功良

《高等农业教育》

DOI

2020

酵母菌高糖胁迫机制的研究进展

雷梦琳，李湘銮，白卫东，赵文红，刘功良，郭波，黄文彪

《中国酿造》

2020

黄皮功能成分及加工研究进展

林春瑶，刘功良，李南薇，高苏娟，白卫东，黄星源，肖更生

《中国酿造》

2020

白酒酿造过程中的微生物研究进展

梁栩煜，钱敏，白卫东，肖更生，刘功良，俞剑燊，郭波

《中国酿造》

2020

Effects of the prebiotic inulin‐type fructans on post‐antibiotic reconstitution of the gut microbiome

Changli Tao, W. Zeng, Qing Zhang, Gongliang Liu, Fang Wu, Han Shen, Weina Zhang, Bo Huang, Hongwei Shao

Journal of Applied Microbiology

DOI

2020

Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China

Xiao-Yan Liu, Min Qian, Hao Dong, Wei-Dong Bai, Wen-Hong Zhao, Xiang-Luan Li, Gong-Liang Liu

DOI

2020

The effect of antibiotic cocktails on host immune status is dynamic and does not always correspond to changes in gut microbiota

Chang-Li Tao, Qin Zhang, W. Zeng, Gong-Liang Liu, Hong-Wei Shao

Applied Microbiology and Biotechnology

DOI

2020

Cloning and expression of a novel α-galactosidase from Lactobacillus amylolyticus L6 with hydrolytic and transgalactosyl properties

Yongtao Fei, Wen-Juan Jiao, Ying Wang, Jing-Yi Liang, Gong-Liang Liu, Li Li

PLoS ONE

DOI

2020

Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress

Gong-Liang Liu, Xin-Yu Bi, Chang-Li Tao, Yongtao Fei, Su-ting Gao, Jing-Yi Liang, Wei-Dong Bai

Food Science and Human Wellness

DOI

2019

“巴伦比”梨果仙人掌酒的澄清技术研究

黄星源，刘功良，杨清群，黄星才，伍志强，姚建华，朱振雄，邓毛程，谢永巧

《酿酒》

2019

双酶糖化协同蜂蜜接合酵母发酵黄酒的工艺

张敏倩，刘功良，余洁瑜，白卫东，贾爱娟，何松贵

《食品工业》

2019

几种澄清剂对“巴伦比”发酵型余甘果酒澄清效果的比较研究

黄星源，黄星才，杨清群，刘功良，邓毛程，赵翾，李南薇，栗瑞敏，姚建华，朱振雄

《酿酒》

2019

“巴伦比”发酵型荔枝酒的研制

黄星源，杨清群，刘功良，赵翾，黄星才，李南薇，邓毛程，谢永巧，姚建华，朱振雄

《酿酒》

2019

依托产学研优势培养创新型食品类专业人才的研究与实践

刘功良，任文彬，汪薇，高苏娟，张宏康，丘苑新

《农产品加工》

2019

蜂蜜接合酵母协同传统曲种发酵广东黄酒的工艺研究

彭立影，刘功良，许莹莹，余洁瑜，白卫东，贾爱娟，何松贵

《食品与发酵工业》

DOI

2019

无核黄皮酥的研制

朱振雄，黄星源，刘功良，谢伟娴，朱委湾

《食品安全导刊》

DOI

2019

Hypoglycemic and hypolipidemic activities of Grifola frondosa polysaccharides and their relationships with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin.

Wei-Ling Guo, Jia-Cong Deng, Yuyang Pan, Jia-Xin Xu, Jia-Li Hong, Fei-Fei Shi, Gong-Liang Liu, Min Qian, Wei-Dong Bai, Wen Zhang, Bin Liu, Yan-Yan Zhang, P. Luo, Li Ni, Ping-Fan Rao, Xu-Cong Lv

International Journal of Biological Macromolecules

DOI

2018

“巴伦比”发酵型无核黄皮果酒的研制

黄星源，刘功良，苏柱华，姚建华，朱振雄，黄星才，谢永巧

《酿酒科技》

2018

共固定化酶的制备及其在奶香基料制备中的应用

陈萧萧，黄敏玲，汪薇，任文彬，白卫东，刘功良

《食品工业》

2018

“巴伦比”发酵型余甘果酒的研制

黄星源，姚建华，朱振雄，刘功良，黄星才，谢永巧

《酿酒》

2018

“巴伦比”发酵型桑葚酒的研制

黄星源，杨清群，刘功良，赵翾，黄星才，姚建华，朱振雄，谢永巧

《酿酒》

2018

酶法制备天然奶酪味香基的研究

陈萧萧，杨东兰，汪薇，白卫东，刘功良

《食品工业》

2018

广东黄酒中氨基甲酸乙酯的研究进展

曹甜，刘晓艳，白卫东，钱敏，刘功良，刘露，阙慕仪

《农产品加工》

2018

半甜型广东黄酒在煎酒过程中非酶褐变模拟体系的研究

李晓珺，白卫东，赵文红，刘功良，李湘銮，钱敏

《食品工业》

2018

蛋清粉和硅胶对黄秋葵发酵酒澄清效果的比较研究

朱新武，黄星源，刘功良，曾初欢，谢永巧

《酿酒》

2018

共固定化酶制备奶香基料的研究

陈萧萧，黄敏玲，汪薇，任文彬，白卫东，刘功良

《中国乳品工业》

2017

无核黄皮饼的研制

朱振雄，黄星源，刘功良

《现代食品》

2017

橄榄酒的发酵工艺研究

郭正忠，黄星源，刘功良，蔡冠英

《酿酒》

2017

桑葚果酒的发酵工艺研究

刘功良，余洁瑜，姜弘佳，赵翾，白卫东，黄星源

《中国酿造》

2017

黄酒生物活性成分及其功能研究进展

张元，白卫东，刘功良

《中国酿造》

2017

响应面法优化香梨米酒的发酵工艺研究

赵翾，刘功良，李红良，戴超泳，余洁瑜，黄星源

《中国酿造》

2017

Development of an indirect ELISA for the determination of ethyl carbamate in Chinese rice wine.

Lin Luo, Hongtao Lei, Jinyi Yang, Gong-Liang Liu, Yuanming Sun, Wei-Dong Bai, Hong Wang, Yu-Dong Shen, Sui Chen, Zhen-Lin Xu

Analytica Chimica Acta

DOI

2017

An Improved HPLC-FLD for Fast and Simple Detection of Ethyl Carbamate in Soy Sauce and Prediction of Precursors

Kai Zhou, Yao Liu, Wenqian Li, Gong-Liang Liu, Na Wei, Yuanming Sun, Wei-Dong Bai, Zhen-Lin Xu

Food Analytical Methods

DOI

2017

紹興酒中のカルバミン酸エチルの定量のための間接ELISAの開発【Powered by NICT】

Lin Luo, Hong-Tao Lei, Jinyi Yang, Gong-Liang Liu, Yuan-Ming Sun, Wei Bai, Hong Wang, Yu-Dong Shen, Sui Chen, Zhen-Lin Xu

2017

Highly Sensitive Molecularly Imprinted Sensor Based on Platinum Thin-film Microelectrode for Detection of Chloramphenicol in Food Samples

Xiao-Juan Zhao, Qi-Mei Zhang, Hai-Guang Chen, Gong-Liang Liu, Wei-Dong Bai

DOI

2016

基于电子舌的黄酒检测与辨识

钱敏，白卫东，赵文红，刘功良，黄敏欣，黄伟健

《仲恺农业工程学院学报》

2016

5种杀菌剂对蜡样芽孢杆菌生物被膜的杀灭

范鑫丽，李南薇，高苏娟，刘佳，刘功良，于丽梅

《食品工业》

2016

荔枝蜜酒发酵工艺的研究

刘功良，朱宝生，白卫东，马磊，陈华玲

《酿酒科技》

2016

Identification of Zygosaccharomyces mellis strains in stored honey and their stress tolerance

Gong-Liang Liu, Chang-Li Tao, Bao-Lin Zhu, Wei-Dong Bai, Liang-Liang Zhang, Zengpeng Wang, Xingting Liang

Food Science and Biotechnology

DOI

2014

Advance on Cell Wall Disruption Method of Bee Pollen

Gong-Liang Liu

2014

Research on Wall-breaking of Camellia Bee Pollen by Temperature Difference and Ultrasonic

Gong-Liang Liu

2013

食品化学的教与学

汪薇，白卫东，任文彬，刘功良

《广东化工》

精选作品

期刊论文

接种时序对混菌发酵脐橙果酒特征成分及抗氧化活性的影响

产β-苯乙醇的酵母菌筛选及发酵性能提升

料酒的生产工艺及其风味调控机制研究进展

料酒的风味及安全控制研究进展

Structural Features and Anti-Inflammatory Activity of a Low-Molecular-Weight Oligosaccharide Fraction from Lotus Bee Pollen

The mechanisms underlying ester enhancement and higher alcohol reduction in Chi-flavor base liquor brewing via Limosilactobacillus fermentum fortification: A multi-omics investigation

Polyphenol-rich Chinese olive extracts attenuate lipid accumulation in HepG2 cells, accompanied by AMPK phosphorylation and miRNA alterations

应用型高校微生物代谢调控技术研究生教学改革初探

蜂蜜接合酵母LGL-1发酵制备余甘果脯工艺优化及其抗氧化活性

植物精油的化学组成、功效及递送体系研究进展

Green extraction of bioactive phenolics from Chinese olive (Canarium album L.) using deep eutectic solvents: optimization, characterization, and antioxidant activities

The synergistic effects of ammonium and phosphorus on higher alcohol biosynthesis in Zygosaccharomyces mellis LGL-1 and its application for wampee/grape winemaking

Modulation of microbial communities and flavor metabolism in rice-flavor baijiu fermentation by Huazhou Exocarpium Citri Rubrum

Investigation of β-phenylethanol production by a wild-type Pichia kudriavzevii isolated from jiuqu of rice-flavor baijiu

Selecting of lactic acid bacteria from traditionally fermented food and their application in functional raspberry fermented beverage

Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1

基于大学生创新性实践能力培养的课程教改探索——以“现代生物工程进展”课程为例

不同酶制剂及酒曲组合对米香型白酒品质的影响

PBL项目式教学法在农业院校“生物反应工程”课程教学中的应用

植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响

Effects of Saccharomyces cerevisiae and Cyberlindnera fabianii Inoculation on Rice-Flavor Baijiu Fermentation

Development, evaluation and application of a polymerase spiral reaction (PSR) based assay on accurate detection of Vibrio parahaemolyticus viable cells and virulence factors from rice product

Corrigendum to “A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype” [LWT, volume 170, article 114069]

饮料酒中高级醇的危害及其调控研究进展

101果汁澄清剂、壳聚糖及复合澄清剂对无核黄皮果醋澄清效果的比较研究

利用体外模型分析解淀粉乳杆菌L6发酵豆乳对肠道菌群和短链脂肪酸的影响

原核漆酶的研究进展及其应用

新农科背景下课程思政融入高级食品生物化学的创新教学模式改革

无核黄皮果醋酿造菌种的分离筛选及鉴定

“三全育人”背景下“食品生物化学”教学团队的建设路径探析

一流本科课程建设背景下“动植物检验检疫学”课程建设初探

产酯酵母在发酵食品中的应用研究进展

涉农院校专业基础课课程思政建设的研究

农业院校《生物反应工程》课程教学改革与实践

橄榄果酒发酵工艺优化与挥发性风味物质分析

覆盆子乳酸菌饮料发酵工艺优化及挥发性风味物质分析

岭南地区米香型白酒特征风味物质分析研究

无核黄皮果醋醋酸发酵工艺优化

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas

The survival and enterotoxin gene expression of Staphylococcus aureus planktonic and biofilm cells in quick-frozen food

Sub-MIC streptomycin and tetracycline enhanced Staphylococcus aureus Guangzhou-SAU749 biofilm formation, an in-depth study on transcriptomics

Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation

Phenolamide extract of apricot bee pollen alleviates glucolipid metabolic disorders and modulates the gut microbiota and metabolites in high-fat diet-induced obese mice.

A propidium monoazide-polymerase spiral reaction (PMA-PSR) designed for direct detection of Escherichia coli O157:H7 viable cell

Engineering Thermoanaerobacterium aotearoense SCUT27 with the deficiency of a hypothetic protein regulated by ArgR1864 for enhanced ethanol production from lignocellulosic hydrolysates

Composition, Functional Properties and Safety of Honey: A Review.

PBL结合TBL教学模式提高“食品生物化学”实验实践教学效果

复合酶水解黄油制备天然咸奶味香基的研究

工程认证背景下农业院校食品科学与工程专业建设的思考

发酵型富硒猕猴桃果醋的研制

发酵型橄榄果醋的研制

新农科背景下《生物化学》课程思政教学改革研究与实践

金丝枣柠檬复合果醋的发酵工艺优化

Development and application of multiple polymerase spiral reaction (PSR) assays for rapid detection of methicillin resistant Staphylococcus aureus and toxins from rice and flour products

Phenotypic and comparative genomic analysis of two Lactobacillus amylolyticus strains from naturally fermented tofu whey

A comprehensive study on ultrasonic deactivation of opportunistic pathogen Saccharomyces cerevisiae in food processing: From transcriptome to phenotype

The effect of inulin-type fructans on the intestinal immune function of antibiotic-treated mice

Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles

Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China

Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism

利用蜂蜜接合酵母合成海藻糖

麦曲协同蜂蜜接合酵母用于料酒的酿制

无核黄皮果酱的制备及其理化性质研究

高等农科院校“食品微生物学”双语教学的实践与思考

微生物航天育种及其在发酵食品微生物中的应用研究概述

“双万计划”背景下“食品生物化学”课程的建设与探索

岭南特色果酒关键技术研究及产业化

米香型白酒的研究进展

专业认证背景下的本科食品质量与安全专业实践教学改革和探索

响应面法优化刺梨果酒发酵工艺研究

豆腐黄浆水资源综合利用研究进展

Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes

梅州蜜柚果酒酿造工艺

基于微信的移动微课程在“食品生物化学”课程教学中应用与探讨

产酯酵母及其产酯关键酶的研究进展

高糖胁迫下蜂蜜接合酵母碳代谢流的研究

生物被膜对食品工业的危害与控制

梅州蜜柚汁脱苦方法的比较

依托产学研优势培养创新型食品类专业人才的研究与实践