Prof. Shaowei Liu
My Social Links

Prof. Shaowei Liu

Professor
East China University of Science and Technology, China

Highest Degree
Ph.D. in Agricultural and Biological Engineering from Pennsylvania State University, USA

Share this Profile

Area of Interest:

Food Science and Technology
100%
Food Engineering
62%
Food Technology
90%
Food Nutrition
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Huang, C., J. Zhang, S. Liu, X. Tang, Y. Lu and L. Kong, 2015. Physicochemical changes and antioxidant activity prediction model of corn/ginger-based extrudates during a long term storage. Food Sci. Technol. Res., 21: 715-725.
    CrossRef  |  Direct Link  |  
  2. Liu, X., S. Liu and Y. Lu, 2012. Impact of oleifera powder on nutritional and function properties of wheat flour product. Int. J. Food Eng., Vol. 8, No. 3. 10.1515/1556-3758.2639.
    CrossRef  |  Direct Link  |  
  3. Zhu, X., L. Zhao, S. Liu, W. Huang and S. Zhao, 2011. Experimental study and modeling NaCl mass transfer during Feta cheese ripening. Int. J. Food Eng., Vol. 7, No. 4. 10.2202/1556-3758.2332.
    CrossRef  |  Direct Link  |  
  4. Liu, S., S. Alavi and M. Abughoush, 2011. Extruded Moringa leaf-oat flour snacks: Physical, nutritional and sensory properties. Int. J. Food Propert., 14: 854-869.
    CrossRef  |  Direct Link  |  
  5. Liu, S., V.M. Puri and A. Demirci, 2009. Evaluation of Listeria innocua as a suitable indicator for replacing Listeria monocytogenes during ripening of Camembert cheese. Int. J. Food Sci. Technol., 44: 29-35.
    CrossRef  |  Direct Link  |  
  6. Gajula, H., S. Liu, S. Alavi, T. Herald, R. Madl, S.R Bean and M. Tilley, 2009. Pre-cooked fiber-enriched wheat flour obtained by extrusion: Rheological and functional properties. Int. J. Food Prot., 12: 27-44.
    CrossRef  |  Direct Link  |  
  7. Liu, S. and V.M. Puri, 2008. pH spatial distribution model during ripening of Camembert cheese. LWT-Food Sci. Technol., 41: 1528-1534.
    CrossRef  |  Direct Link  |  
  8. Liu, S. and V.M. Puri, 2008. Dynamic growth models for L. monocytogenes during ripening in Camembert cheese. LWT-Food Sci. Technol., 41: 511-520.
    CrossRef  |  Direct Link  |  
  9. Liu, S., V.M. Puri and A. Demirci, 2007. Spatial distribution of population of Listeria monocytogenes during manufacturing and ripening of Camembert cheese. J. Food Saf., 27: 43-55.
    CrossRef  |  Direct Link  |  
  10. Liu, S. and V.M. Puri, 2007. Spatial moisture content distribution during ripening of Camembert cheese. Trans. ASABE, 50: 567-571.
    CrossRef  |  Direct Link  |  
  11. Liu, S. and V.M. Puri, 2007. IDG-FEM models for survival and growth of L. monocytogenes in Camembert cheese. Int. J. Food Eng., Vol. 3, No. 2. 10.2202/1556-3758.1082.
    CrossRef  |  Direct Link  |  
  12. Liu, S. and V.M. Puri, 2007. Finite element modeling for spatial moisture content distribution during ripening of Camembert cheese. Int. J. Food Eng., Vol. 3, No. 2. 10.2202/1556-3758.1218.
    CrossRef  |  Direct Link  |  
  13. Liu, S. and V.M. Puri, 2005. Measurement of pH during ripening of Camembert cheese. Trans. ASABE, 48: 279-285.