刘巧珍，女，博士，中共党员，讲师。研究方向：加工对蛋白质结构及功能特性研究；食品蛋白质过敏原致敏性评价及消减研究。联系邮箱：Liuqzhen123@163.com

教育背景：

2014年9月-2018年6月，山东农业大学，食品科学与工程专业，工学学士

2018年9月-2021年6月，山东农业大学，食品科学与工程专业，工学硕士

2021年9月-2025年8月，大连工业大学，食品科学与工程专业，工学博士

科研项目及获奖情况：

1. 参与国家优秀青年科学基金项目“食品蛋白质资源利用的基础研究”（项目号：32022067）；

2. 参与大连市科技人才创新支持计划项目“基于表位加工的虾肉过敏原致敏性消减技术研究”（项目号：2022RY04）；

3.主持大连工业大学2023年研究生创新研究计划项目“多糖共价修饰消减南美白对虾致敏性的分子机制研究”（项目号：2023CXYJ06）。

学术论文及获奖情况：

1. Qiaozhen Liu, Songyi Lin, Na Sun*. How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review. Trends in Food Science & Technology, 2022, 127: 280-290.

2. Qiaozhen Liu, Songyi Lin, Yao Liu, Kexin Liu, Shuqi Jia, Shuya Wang, Na Sun*. Allergenicity reduction of shrimp (Penaeus vannamei) via fucoidan-mediated covalent modification: insights from epitope modifying effect. Journal of Agricultural and Food Chemistry, 2025, 73(12): 7482-7495.

3. Qiaozhen Liu, Songyi Lin, Kexin Liu, Shuqi Jia, Shuya Wang, Na Sun*. Fucoidan mediated covalent modification induces oral tolerance to shrimp by generating tolerogenic peptides and reducing antigen responsiveness. Journal of Agricultural and Food Chemistry, 2025, 73(9): 5548-5561.

4. Qiaozhen Liu, Songyi Lin, Kexin Liu, Shuqi Jia, Shuya Wang, Na Sun*. Fucoidan mediated covalent modification mitigates allergenicity of shrimp (Penaeus vannamei) in mice via enhanced intestinal barrier function and antigen presentation suppression. Journal of Agricultural and Food Chemistry, 2024, 73(1): 811-821.

5. Qiaozhen Liu, Songyi Lin, Kexin Liu, Shuqi Jia, Shuya Wang, Na Sun*. Enhancing oral tolerance of Penaeus vannamei by covalent modification of fucoidan: Insights from intestinal microecology. Food Bioscience, 2024, 62: 105361.

6. Qiaozhen Liu, Yangyong Dai*, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Xiangyang Li, Haizhou Dong. Changes in the structure and emulsification properties of pea protein isolate during grinding. LWT-Food Science and Technology, 2020: 110066.

7. Qiaozhen Liu, Zhuowa Li, Xiaoxue Pan, Yangyong Dai*, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Xiangyang Li, Haizhou Dong. Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels. International Journal of Food Science & Technology, 2021, 56(7): 3455-3462.

8.刘巧珍,代养勇*,侯汉学,王文涛,丁秀臻,张慧,董海洲.研磨对豌豆分离蛋白应用特性的影响.食品研究与开发,2021,42(05):9-14.

专利及获奖情况：

1.孙娜，刘巧珍，林松毅，姜鹏飞，刘瑶，刘柯欣. 一种低致敏性南美白对虾及其制备方法和应用[P]. 中国专利: 202311562993.7，2023.11.22（授权）。