Profile

Liu Rui, Associate Professor and Master's Supervisor at Yangzhou University, specializes in meat processing and quality control research. He has led six projects including the National Natural Science Youth Fund, Jiangsu Province Excellent Youth Fund, Jiangsu Province Natural Science Youth Fund, and the National Postdoctoral Fund. He has published over 70 academic papers, with 22 SCI papers as the first or corresponding author in journals such as Food Chemistry, Meat Science, Food Microbiology, and LWT. He has co-authored two English monographs and holds four national invention patents. Liu serves as a guest editor for Frontiers in Nutrition and Gels, and is an editorial board member for Meat Science. He has received titles such as "Top Talent" under Yangzhou University's High-end Talent Support Program, Yangzhou University's "Qinglan Project" Excellent Young Backbone Teacher Trainee, and Jiangsu Province Science and Technology Deputy Director.I. Research Projects National Natural Science Foundation Youth Project: Study on the Mechanism of NO-induced Myofibrillar Protein Nitrosylation in Pork Aging; Project Approval Number: 31901610, January 2020 to December 2022.Jiangsu Province Excellent Youth Fund: Study on the Mechanism of Antioxidant Protein DJ-1 Balancing Free Radicals Affecting Postmortem Pork Water Migration; Project Approval Number: BK20230070, September 2023 to August 2026.Jiangsu Province Natural Science Youth Fund: Study on the Mechanism of Protein DJ-1 Regulating Oxidative Stress in Pork Aging; Project Approval Number: BK20190888, July 2019 to June 2022.National Postdoctoral Fund General Project: "Effect of Protein DJ-1 Regulating Calcium Ion Release on Meat Quality During Postmortem Pork Aging"; Project Approval Number: 2020M671626; July 2020 to July 2022.Yangzhou University "High-end Talent Support Program" — Top Talent, Yangzhou University, July 2022 to June 2026.Yangzhou University "Qinglan Project" Excellent Young Backbone Teacher Trainee, Yangzhou University, July 2022 to July 2025.2022 Jiangsu Province Science and Technology Deputy Director Project, Project Approval Number: FZ20221742, July 2022.Open Project of Jiangsu Province Key Laboratory of Animal Genetic Breeding and Molecular Design: Study on the Mechanism of DJ-1/PARK7 Gene Polymorphism and Protein Expression in Three-way Crossbred Pigs Affecting Fresh Meat Quality, Project Approval Number: AGBMD202006; September 2020 to August 2022.Horizontal Project: Research on Technology to Improve the Quality of Fresh Livestock and Poultry Products and Develop Deep-processed Products: Research on the Production Technology of Cured Duck, Wens Foodstuff Group Co., Ltd., June 2021 to December 2021.Horizontal Project: Development and Application of Key Technologies to Improve the Quality of Chilled Pork Based on Nitric Oxide, Yangzhou Xiangtai Food Co., Ltd., January 2022 to December 2023. II Published papers1. Liu Rui, Li Keyue, Yang Tianyi, Yang Lun, Qin Man, Yu Hai, Wu Mangang, Ge Qingfeng*, Bao Wenbin, Wu Shenglong*. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging. Food Chemistry, 2023, 398, 133817.2. Lei Chen, Rui Liu*, Mangang Wu, Qingfeng Ge, Hai Yu*. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies. Trends in Food Science & Technology, 2024, 145, 104371.3. Liu, R.; Guan, W.; Lv, W.; Kang, Z.; Wang, Q.; Jin, D.; Zhao, X.; Ge, Q.; Wu, M.; Yu, H. Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging. Foods 2024, 13(3), 391.4. Tianyi Yang, Yamin Yang, Peng Zhang, Weitao Li, Qingfeng Ge, Hai Yu, Mangang Wu, Lidong Xing, Zhiyu Qian*, Fan Gao*, Rui Liu*. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods. Food Chemistry, 2023, 426, 136602.5. Lei Chen, Rui Liu*, Chenyan Lu, Xinxin Zhao, Mangang Wu, Qingfeng Ge, Hai Yu*. Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. LWT, 2023, 115512.6. Lei Chen, Rui Liu*, Suyun Li, Mangang Wu, Hai Yu, Qingfeng Ge*. Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: a proteomics study. Food Microbiology, 2023, 112, 104246.7. Liu Rui, Ma Yong, Chen Lei, Lu Chenyan, Ge Wingfeng, Wu Mangang, Xi Jun, Yu Hai*. Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. Frontiers in Microbiology, 2023, 13, 1118907.8. Ge Qingfeng, Guo Shuyang, Chen Sheng, Wu Yuehao, Jia Zhaoyang, Kang Zhuangli, Xiong Guoyuan, Yu Hai, Wu Mangang, Liu Rui*, A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Frontiers in Nutrition, 2022, 9, 1064521.9. Liu Rui, Li Keyue, Wu Guoyue, Qin Man, Yu Hai, Wu Mangang, Ge Qingfeng, Wu Shenglong*, Bao Wenbin, Zhang Wangang*. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay. Food Chemistry, 2022, 395, 133577.10. Liu Rui, Lu Chenyan, Wang Yongyong, Shen Yinhan, Ge Qingfeng, Wu Mangang, Xi Jun, Yu Hai*, Wu Shenglong, Bao Wenbin, Shan Yanqin. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model. Meat Science, 2022, 191, 108852.11. Liu Rui, Yang Lun, Yang Tianyi, Qin Man, Li Keyue, Bao Wenbin*, Wu Mangang, Yu Hai, Wu Shenglong, Ge Qingfeng*. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Science,2022, 190, 108806.12. Liu Rui, Li Suyun,Yang Bo, Chen Lei, Ge Qingfeng*, Xiong Guoyuan, Yu Hai, Wu Mangang, Zhang Wangang*. Investigation of the antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by different cell disruption methods. LWT, 2021, 152, 112393.13. Liu Rui, Wu Guoyue, Li Keyue, Ge Qingfeng*, Wu Mangang, Yu Hai, Wu Shenglong, Bao Wenbin*. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods, 2021, 10(4), 733.14. Wang Yanqing, Liu, Rui*, Ge Qingfeng, Wu Mangang, Xu Baocai, Xi Jun, Yu Hai*. Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage. International Journal of Food Science and Technology, 2021, 56, 374-383.15. Yang Tianyi, Liu Rui*, Yang Lun, Yang Wenxue, Li Keyue, Qin Man, Ge Qingfeng, Yu hai, Wu Mangang, Zhou Xiaoyan*. Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature. RSC Advances, 2022, 12, 7485-7496.16. Liu Rui, Wang Yanqing, Du Nan, Jiang Donglei, Ge Qingfeng, Wu Mangang, Yu Hai*, Xu Baocai*. An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria. Food Chemistry, 2019, 297: 125035.17. Liu Rui, Zhang Chaoyang, Xing Lujuan, Zhang Li Li, Zhou Guanghong, Zhang, Wangang*. A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle. Food Chemistry, 2019, 274: 407-414.18. Liu Rui, Lonergan Steven, Steadham E, Zhou Guanghong, Zhang Wangang*, Huff-Lonergan, Elisabeth*. Effect of nitric oxide and calpastatin on the inhibition of µ-calpain activity, autolysis and proteolysis of myofibrillar proteins. Food Chemistry, 2019, 275: 77-84.19. Liu Rui, Lonergan Steven, Steadham E, Zhou Guanghong, Zhang Wangang*, Huff-Lonergan Elisabeth*. Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis. Food Chemistry, 2019, 276: 63-70.20. Liu Rui, Warner R D, Zhou Guanghong, Zhang Wangang*. Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. Meat Science, 2018, 144: 135-148.21. Liu Rui, Fu Qingquan, Lonergan Steven, Huff-Lonergan Elisabeth, Xing Lujuan, Zhang Lili, Zhang Wangang*. Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags. Meat Science, 2018, 145: 431-439.22. Liu Rui, Xing Lujuan, Zhou Guanghong, Zhang Wangang*. What is meat in China? . Animal Frontiers, 2017, 53-56.23. Liu Rui, Li Yupin, Wang Mengqin, Zhou Guanghong, Zhang Wangang*. Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 2016, 213: 470-477.24. Liu Rui, Xing Lujuan, Fu Qingquan, Zhou Guanghong, Zhang Wangang*. A review of antioxidant peptides derived from meat muscle and by-products. Antioxidants, 2016, 5(3): 32.25. Liu Rui, Li Yupin, Zhang Wangang*, Fu Qingquan, Liu Nian, Zhou Guanghong. Activity and expression of nitric oxide synthase in pork skeletal muscles. Meat Science, 2015, 25-31.