刘书来

现任食品科学与工程学院副院长、教授、博士生导师，浙江工业大学健行特聘教授，丹麦奥胡斯大学访问学者，入选浙江省高校中青年学科带头人，兼任国家远洋水产品加工技术研发分中心副主任、国家食药同源产业科技创新联盟理事、浙江省食品工业协会理事、浙江省食品学会理事、浙江省海洋资源环境标准化技术委员会委员等。作为项目负责人，主持承担国家重点研发计划课题、国家863计划子课题、浙江省重点研发计划项目、浙江省基金重点项目、浙江省重点科技攻关项目、企业横向项目等10余项；获省部级科学技术奖8项，发表学术论文100余篇，获授权发明专利20余项（其中美国专利4项），出版专著、教材3部。

研究方向：

食品保鲜加工与安全控制、食品脂质营养与健康、食品发酵与酶工程、海洋生物资源精深加工与综合利用

主持科研项目：

1. 国家重点研发计划课题“贝类高效加工新装 备与新材料研发”，2024.12-2027.11，主持

2. 国家重点研发计划课题“东海贝类资源连续化加工与全效利用技术开发及应用示范”，2020.10-2022.12，主持

3. 国家863计划“大洋性金枪鱼围网捕捞与超低温保鲜关键技术研究”，2012.01-2015.12，子课题主持

4. 国家863计划重点项目“海洋鱼类船上加工新技术及设备”，2008.08-2010.12，子课题主持

5. 浙江省基金重点项目“秘鲁鱿鱼中奥品物质生成及其呈酸机制研究”，2022.01-2024.12，主持

6. 浙江省重大科技专项“水产加工副产物的综合加工新技术与功能性产品开发研究”，2016.01-2018.12，主持

7. 浙江省重点科技攻关项目“酶解低值海产品的Maillard风味化与微胶囊化应用开发”，2007.01-2008.12，主持

8. 横向项目“营养功能食品品质特性研究”，2024.04-2024.12，主持

9. 横向项目“营养健康食品研究开发”，2023.12-2024.11，主持

10. 横向项目“乳酸菌微泡片产品开发”，2021.01-2022.01，主持

11. 金龙鱼营养与安全基金项目“非均相金属催化生产饲用CLA棉籽油的研究”, 2016.10-2017.10，主持

12. 横向项目“东海中上层鱼的船上冻结保鲜技术开发研究”, 2013.09-2016.09，主持

代表性论文（第一或通讯作者）：

1. Yufeng Chen, Yian Zhao, Siqi Lan, Yadan Zheng, Huiru Shi, Peng Yang, Xuxia Zhou, Yuting Ding, Shulai Liu*. Ion-mediated structural evolution of κ-carrageenan/agar composite gels: Implications for in vitro digestion control and its underlying mechanism. Food Hydrocolloids, 2026, 180, 112896. 

2. Yufeng Chen, Jialai Zhang, Siqi Lan, Yuhang Lei, Xuxia Zhou, Yuting Ding, Shulai Liu*, Baiyi Lu*. Comparative evaluation of sequence-dependent effects of pulsed electric field coupled with pectinase treatment on olive oil extraction efficiency. Food Chemistry, 2026, 520, 149669.

3. Weiwei Cheng, Chen Chen,  Jiangxiang Wang, Sohail Khan, Yufeng Chen, Zhigang Ke, Xuxia Zhou, Yuting Ding, Shulai Liu*. Survival-enhancement potential of tea polyphenol-chitosan composites for Pacific oysters (Crassostrea gigas) during anhydrous low-temperature preservation and its multiple mechanisms. Food Chemistry, 2026, 514: 149140.

4. Sohail Khan, Mingming Han, Haroon Shah, Jiangxiang Wang, Xuxia Zhou, Yuting Ding, Weiwei Cheng*, Shulai Liu*. Harnessing fruit-based anthocyanins for modern food industry: A comprehensive review on extraction, stabilization, and emerging applications in smart packaging. Food Reviews International,  2026, 1-46.

5. Sohail Khan, Zhongming Bao, Abdullah, Jiangxiang Wang, Xuxia Zhou, Yuting Ding, Weiwei Cheng*, Shulai Liu*. Smart funoran film incorporated with blueberry anthocyanins as a dual pH/NH3 sensor for real-time monitoring of shrimp freshness. Food Hydrocolloids,  2026, 171: 111788. 

6. Weiwei Cheng, Jiangxiang Wang, Xinyang Li, Lukai Ma, Sohail Khan, Yufeng Chen, Zhigang Ke, Xuxia Zhou, Yuting Ding, Shulai Liu*. Sustainable recovery of phospholipid-enriched polar lipids from scallop processing wastes for multifunctional application. Food Chemistry, 2026, 500: 147469.

7. Yufeng Chen, Fangdong Yang, Weiwei Cheng, Qingyu Hong, Hongyun Yan, Xuxia Zhou, Yuting Ding, Shulai Liu*. A dual crosslinking strategy to enhance the quality stability of surimi gels at 115 °C under high-pressure: An underlying mechanism. Food Research International, 2025, 222(2): 117755.

8. Jiangxiang Wang, Zhigang Ke, Weiwei Cheng*, Xingran Kou, Xuxia Zhou, Yuting Ding, Shulai Liu*.  Effects of different sour off-flavor in jumbo squid (Dosidicus gigas) on brain perceptions via scalp electroencephalogram and the underlying mechanisms. Food Research International, 2025, 221(4): 117575.

9. Sheng Wan, Yilin Lu, Xuxia Zhou, Yuting Ding, Shulai Liu*, Zhigang Ke*. Effect and mechanism of cold plasma treatment on the heat pump drying performance of mussel (Mytilus coruscus) meat. Food Chemistry, 2025, 488: 144821.

10. Weiwei Cheng, Jiangxiang Wang, Jiahe Xu, Sohail Khan, Hongyun Yan, Yufeng Chen, Zhigang Ke, Xuxia Zhou, Yuting Ding, Shulai Liu*. Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation. Food Research International, 2025, 214: 116647. 

11. Weiwei Cheng, Jiahe Xu, Xiaowen Wang, Xinyang Li, Yufeng Chen, Guoqin Liu, Xuxia Zhou, Yuting Ding, Shulai Liu*. Multiple mechanisms of Haematococcus pluvialis–Derived carotenoids to inhibit glycidyl ester formation in riceoil and a chemical model at high temperatures. Journal of Agricultural and Food Chemistry,  2024, 72(34): 19177-19186. 

12. Weiwei Cheng, Jiahe Xu, Mingwen Fu, Yufeng Chen, Zhigang Ke, Wenbiao Wang, Xuxia Zhou, Yuting Ding, Shulai Liu*. Quantitative assessment of sourness intensity in Symlectoteuthis oualaniensis from Indian Ocean based on PCA and MVDA models. Journal of Food Composition and Analysis, 2024, 129: 106086. 

13. Qihong Jiang, Lin Chen, Rui Wang, Yin Chen, Shanggui Deng, Guoxin Shen, Shulai Liu*, Xingwei Xiang*. Hypoglycemic mechanism of Tegillarca granosa polysaccharides on type 2 diabetic mice by altering gut microbiota and regulating the PI3K-akt signaling pathway. Food Science and Human Wellness, 2024, 13(2): 842-855.

14. Weiwei Cheng, Bokai Yu, Yadan Zheng, Peng Yang, Zhigang Ke, Xuxia Zhou, Zheng Guo, Xuebing Xu, Yuting Ding, Shulai Liu*. Chemical enrichment of conjugated linoleic acid in cottonseed oil using ruthenium nanoparticle immobilized on chemically modified multiwalled carbon nanotube as heterogeneous nanocatalyst. Journal of the American Oil Chemists' Society, 2024, 101(11): 1133-1143.

15. Shichen Zhu, Lin Zhu, Zhigang Ke, Hui Chen, Yadan Zheng, Peng Yang, Xingwei Xiang, Xiaomin Zhou, Youding Jin, Shanggui Deng, Xuxia Zhou, Yuting Ding, Shulai Liu*. A comparative study on the taste quality of Mytilus coruscus under different shucking treatments. Food chemistry, 2023, 412: 135480.

16. Yufeng Chen, YiSun, Yueli Meng, Shulai Liu*, Yicheng Ding, Xuxia Zhou, Yuting Ding*. Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions. Food Chemistry, 2023, 408: 135147.

17. Xingwei Xiang, Rui Wang, Lin Chen, Yufeng Chen, Bin Zheng, Shanggui Deng, Shulai Liu*, Peilong Sun, Guoxin Shen*. Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice model. npj Science of Food, 2022, 6(1), 26.

18. Shulai Liu, Xiaohong Zeng, Zhenyu Zhang, Guanyu Long, Fei Lyu, Yanping Cai, Jianhua Liu, Yuting Ding*. Effects of immersion freezing on ice crystal formation and the protein properties of snakehead (Channa argus). Foods, 2020, 9: 411.

19. Shulai Liu, Wei Hu, Yizhou Fang, Yanping Cai, Jianyou Zhang, Jianhua Liu*, Yuting Ding*. Extraction of oil from wet Antarctic krill (Euphausia superba) using a subcritical dimethyl ether method. RSC Advances, 2019, 9(59): 34274-34282.

20. Shulai Liu*, Bokai Yu, Zegao Wang, Jie Hu, Mingwen Fu, Yong Wang, Jianhua Liu, Zheng Guo, Xuebing Xu, Yuting Ding*. Highly selective isomerization of cottonseed oil into conjugated linoleic acid catalyzed by multiwalled carbon nanotubes supported ruthenium. RSC Advances, 2019, 9(36): 20698-20705.

21. Jianhua Liu, Chunhua Fang, Yahong Luo, Yuting Ding, Shulai Liu∗. Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus). Food Hydrocolloids, 2019, 89: 668-673.

22. Shulai Liu, Zegao Wang, Xuebing Xu, Yuting Ding, Zheng Guo*. Production of conjugated linoleic acid-rich cottonseed oil by supported Ru catalyzed isomerization. Industrial Crops and Products, 2017, 97: 10-20.

23. Shulai Liu, Peicheng Zhao, Jingjing Zhang, Qiuhong Xu, Yuting Ding and Jianhua Liu*. A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin. RSC Advance, 2017, 7: 1008–1015.

24. Shulai Liu, Peicheng Zhao, Jingjing Zhang, Qiuhong Xu, Yuting Ding and Jianhua Liu*. Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan. Food Hydrocolloids, 2017, 67: 216-223.

代表性授权发明专利：

1. 刘书来, 陈玉峰, 严红云, 姜利俊, 汤佳妮. 一种肠道靶向缓释型南极磷虾油Pickering乳液的制备方法. ZL202310977019.0, 2025.11

2. 刘书来, 陈进宇, 王芮, 柯志刚, 周绪霞, 相兴伟, 丁玉庭. 一种利用贻贝壳制备高纯度氨基酸螯合钙的方法. ZL202211466790.3, 2025.01 

3. 刘书来, 王疆翔, 周莹，张玥, 相兴伟, 陈慧. 一种酶解结合亚临界水处理制备脱敏鱼蛋白粉的方法. ZL202211101705.3, 2024.02

科研获奖：

1. 中国商业联合会科学技术奖特等奖“传统特色水产制品提质增效关键技术创新”,  2022，第11完成人

2. 浙江省科技进步一等奖“海捕渔业资源低碳高效开发与船载高质加工关键技术及应用”, 2021, 第6完成人

3. 中国食品工业协会科学技术奖特等奖“海洋渔获物源头品质保真与船载加工关键技术及应用”,  2020, 第7完成人

4. 中国商业联合会科学技术奖特等奖“海洋精准捕捞与海上移动干制加工新技术及应用”, 2018年，第5完成人

5. 中国商业联合会科学技术奖特等奖“海上一线船载保鲜加工与清洁生产新技术集成应用”，2016年，第2完成人

6. 中国商业联合会科学技术奖二等奖“海鲜香精的保真性创制与质量安全控制计划应用示范”，2015，第4完成人

7. 浙江省科学技术奖三等奖“海洋渔业船载保鲜加工新技术集成与应用”， 2014年，第2完成人

8. 国家海洋局海洋创新成果奖二等奖“船上海洋生物的移动加工技术集成与应用”2011年，第3完成人

本科生课程：食品机械与设备，食品感官与风味化学

研究生课程：高级食品营养学，现代仪器分析

（1）作为研究生/本科生导师，指导在读博士生、硕士生、本科生近20人，已培养研究生30余人、本科生50余人，其中获国家奖学金、省级优秀毕业生、校优秀毕业生等荣誉20人以上。

（2）指导学生获得浙江省“互联网＋”大学生创新创业大赛金奖，第三届全国食品专业工程实践训练能力竞赛总决赛一等奖，校运河杯一等奖、二等奖，农夫山泉杯食品科技竞赛二等奖等；指导学生承担浙江省新苗人才计划项目等。