个人简介

主要从事食品微生物和食品风味研究。以第一作者或通讯作者在Food Chemistry、Food Research International等国际TOP期刊上发表SCI论文14篇（顶尖10篇，权威4篇），国家公派归国，海南自由贸易港E类人才。未来研究方向：1、热带水产品加工风味形成及异味调控—非热加工技术与发酵技术干预；2、发酵鱼类功能菌的分离纯化及应用；3、水产微生物组工程与靶向增益生物活性化合物；4、风味感知及食品组学分析。

教育背景

2021.09-2025.06：中国海洋大学，美狮贵宾会，食品科学与工程专业，博士学位
2024.01-2025.05：新加坡国立大学，理公司，食品科学与技术系，联合培养博士
2018.09-2021.07：中国海洋大学，美狮贵宾会，食品工程专业，硕士学位
2014.09-2018.07：湖北工业大学，生物工程与食品公司，食品科学专业，学士学位

工作经历

2025.08-至今美狮贵宾会，美狮贵宾会，讲师

科研项目

1.美狮贵宾会科研启动基金项目，在研，主持
2.国家基金委，国家建设高水平大学公派联合培养博士项目，202306330083，2024-2025，结题，主持

文章著作

(1) Li Liu, Tianhong Liu, Hongjiang Wang, Yuanhui Zhao, Xinxing Xu, Mingyong Zeng. Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas) [J]. Food Chemistry, 2024, 449, 138970.
(2) Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng. Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) [J]. Food Chemistry: X, 2023, 17, 100569.
(3) Li Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway [J]. Food Research International, 2024, 178,113914.
(4) Li Liu, Shixue Lu, Weijia Zhang, Fan Bai, Xuqing Zhang, He Xu, Xiaoming Jiang, Shucai An, Wei Li, Yuanhui Zhao, Xinxing Xu. Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii) [J]. Food Research International, 2024, 178,113903.
(5) Li Liu, Suisui Jiang, Wei Xie, Jinjin Xu, Yuanhui Zhao, Mingyong Zeng. Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity [J]. Food Bioscience, 2022, 47, 101472.
(6) Liu Li, Liu Xue, Yang Xinyi, Xu Xinxing, Zeng Mingyong. The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate [J]. Journal of Food Measurement & Characterization, 2023, 18(1):199-215.
(7) Li Liu, Yihuan Liu, Fan Bai, Jinlin Wang, He Xu, Xiaoming Jiang, Shixue Lu, Jihong Wu, Yuanhui Zhao, Xinxing Xu. Multi-omics combined approach to analyze the mechanism of flavor evolution in Sturgeon Caviar (Acipenser gueldenstaedtii) during refrigeration storage [J]. Food Chemistry: X, 2024, 23, 101688.
(8) Li Liu & Weijia Zhang, Yuanhui Zhao, Xinxing Xu. Anti-solvent precipitation for encapsulation of oyster protein hydrolysate nanoparticles: effect on off-flavor elimination and bioaccessibility [J]. International Journal of Biological Macromolecules, 2024, 280 (2), 135628.
(9) Li Liu, Xue Liu, Yuyang Ma, Mingyong Zeng. Characterization of high intensity ultrasound on structure, digestibility, and IgG binding capacity of Pacific oyster (Crassostrea gigas) tropomyosin [J]. Food Science and Human Wellness, 2024.
(10) Liu Li, Huang Pan, Xie Wei, Wang Jinlin, Li Yujin, Wang Haiyan, Xu He, Bai Fan, Zhou Xiaodong, Gao Ruichang, Yuanhui Zhao. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying [J]. Food Science & Nutrition, 2022, 10(2):342-353.
(11) Pengfei Xu & Li Liu, Kang Liu, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Fan Bai, Yujin Li, Jihong Wu, Mingyong Zeng, Xinxing Xu. Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels [J]. Food Chemistry: X, 2023, 17, 100534.
(12) Li Liu, Tianhong Liu, Yuanhui Zhao, Xinxing Xu, Mingyong Zeng. Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation [J]. Food Research International, 2025, 115712.
(13) Li Liu, Yakun Guo, Weijia Zhang, Fan Bai, Jinlin Wang, Ruichang Gao, Xiaoming Jiang, Yuanhui Zhao, Xinxing Xu. 2025. Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis) [J]. Food Bioscience, 2025,68, 106493.
(14) Yan Li & Li Liu, Youwei Du, Zihao Yin, Yue Zhao, Guangxin Feng, Mingyong Zeng. Composite solutions of Phycocyanin and chitosan extend oyster shelf life [J]. Food Chemistry: X, 2025, 27, 102456.
(15) 刘荔，谢伟，徐锦锦，赵元晖. 牡蛎酸羊奶的工艺优化及其品质分析, 食品工业科技，2021，42（9）：166172.

获奖

无

专利

（1）曾名湧;刘荔;徐新星;芦祥志.一株戊糖乳杆菌及其在制备发酵牡蛎酱中的应用，2024-8-23，中国，ZL 2023 1 1578420.3.
（2）徐新星;刘荔;曾名湧;赵元晖;李珂;王洪江. 发酵牡蛎调味品及其制备方法与应用，2024-02-09，中国，ZL 2023 1 0213676.8.
（3）曾名湧;刘荔;赵元晖. 一种脱腥脱苦的牡蛎全营养粉制备方法，2022-06-21，中国，ZL 2020 1 0005581.3.
（4）曾名湧;刘荔;赵元晖. 一种新型牡蛎酸羊乳的制备方法，2022-04-05，中国，ZL 2020 1 0005561.6.

承担教学

无

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