任柳阳（1994--），女，博士，中共党员，讲师。2025年9月进入山西师范大学食品科学学院任教。研究方向：农产品干燥与贮藏，谷物加工与食品研发，淀粉改性加工，食品风味理论与分析，食品蛋白质的营养与加工。联系邮箱：sxnu545rly@126.com

教育背景：

2021-09 至 2025-06, 中国农业大学, 农业工程, 博士

2018-09 至 2021-06, 北京农学院, 食品科学与工程, 硕士

2013-09 至 2017-07, 山西师范大学, 食品科学与工程, 学士

科研项目及获奖情况：

1. 参与国家重点研发计划项目：块根块茎类蔬菜高效修整技术及其智能化装备的研制

2. 参与省部级赣南油茶产业开发协同创新中心项目：油茶桃预干燥剥壳分离技术及装备研究与示范

3. 参与北京市自然科学基金委员会与北京市教育委员会联合资助项目：热处理导致的氨基酸低效化大豆蛋白分子结构特征及其形成机制研究

学术论文及获奖情况：

[1] Liuyang Ren, Zhaohui Zheng, Hanyu Fu, Pei Yang, Jingshen Xu, Deyong Yang. Hot air–assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch[J]. International Journal of Biological Macromolecules, 2024: 131470.

[2] Liuyang Ren, Zhaohui Zheng, Pei Yang, Hanyu Fu, Jingshen Xu, Weijun Xie, Deyong Yang. Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment[J]. Innovative Food Science & Emerging Technologies, 2024: 103689.

[3] Liuyang Ren, Zhaohui Zheng, Hanyu Fu, Pei Yang, Jingshen Xu, Weijun Xie, Deyong Yang. Radio frequency modulates the multi-scale structure and physicochemical properties of corn starch: the related mechanism[J]. Food and Bioprocess Technology, 2024: 1-16.

[4] Liuyang Ren, Zhaohui Zheng, Pei Yang, Hanyu Fu, Jingshen Xu, Weijun Xie, Deyong Yang. Radio frequency regulates the multi‐scale structure and functional properties of starch from different genotypes of corn. International Journal of Food Science & Technology, 2024, 59: 6491-6500.

[5] Liuyang Ren, Cheng Sun, Ying Lv, Lokesh Kumar. Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks[J]. Foods, 2024, 13: 3489.

[6] Liuyang Ren, Jie Ma, Weili Xu, Ying Lv, Qigen Tong. Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk[J]. Food Research International, 2022, 154: 111029.

[7] Liuyang Ren, Jie Ma, Ying Lv, Qigen Tong, Huiyuan Guo. Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination[J]. Lwt, 2021, 143: 111182.

[8] Liuyang Ren, Jingyuan Liu, Xueqi Zhang, Shujing Zhao, Ying Lv, Huiyuan Guo. Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk[J]. Lwt, 2020, 131: 109675.

专利及获奖情况：

[1]吕莹,任柳阳.处理蛋黄的方法和蛋白酶酶解物在制备咸蛋黄中的应用[P]. 北京市:CN117617456A, 2024-03-01.

[2]杨德勇,魏硕,谢为俊,郑招辉,任柳阳,付晗宇,范 奔. 改善射频加热干燥均匀性的通风装置及射频加热干燥装置[P]. 北京市:CN217031845U, 2022-07-22.

[3]杨德勇,魏硕,谢为俊,郑招辉,任柳阳,付晗宇,范 奔. 一种改善射频加热干燥均匀性的通风装置[P]. 北京市:CN113932576A, 2022-01-14.