个人简历：
刘昊澄，男，汉族，中共党员，江西景德镇人，硕士研究生导师，现任赣南医科大学公共卫生与健康管理学院教师。曾获第二届全国博士博士后创新创业大赛铜奖、华南理工大学社会实践先进个人等学术荣誉。近五年来，主持广东省重点实验室科研项目、潮州市科技计划项目等课题2项，参与国家级项目子课题2项、省部级项目8项及横向项目10余项；获省级以上奖项5项；发表学术论文30余篇，其中SCI收录论文15篇（中科院一区8篇，二区7篇），累计影响因子超过80。
学习工作经历：
2011.09---2015.06 武汉设计工程学院食品科学与工程专业读本科；
2016.09---2019.06 江西农业大学食品加工与安全专业读硕士研究生；
2019.09---2021.06 广东省农业科学院蚕业与农产品加工所任科研助理；
2021.09---2025.06 华南理工大学资源与环境专业（食品方向）攻读博士研究生；
2025.07---至今 赣南医科大学公共卫生与健康管理学院工作。
研究方向：
主要从事药食同源综合副产物利用及加工过程风味调控等方面的研究工作，拥有较为丰富的功能性新型健康食品开发及产业化的经验。
科研课题：
1.广东省重点实验室科研项目：“柑橘皮特征活性营养物质挖掘及转化规律的研究”（No. DT20220028；起止时间：2022.10-2023.10；资助经费：10万元；主持）；
2.潮州市科技计划项目：“杨梅蜜饯现代化加工关键技术研究与示范”（No. 20240303；起止时间：2024.10-2025.10；资助经费：20万元；第二主持）；
3.横向项目：徐福记健康食品开发、海天葛根产品开发、领航食品基料超高压灭菌工艺开发等（主持，共10余项）。
发表文章：
1.Haocheng Liu, Manqin Fu, Jijun Wu, Yuanshan Yu, Weili Si, Yujuan Xu, Jiguo Yang. Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC-MS, E-nose, E-tongue, and chemometrics. Food Chemistry, 2025, 490, 144995. (第一作者，中科院SCI一区，IF=9.8)
2.Haocheng Liu, Jiguo Yang*, Yuqian Tang, Xiaole Xia, Jinxin Lin. Carboxymethyl polysaccharides from Poria cocos (Schw.) wolf: Structure, immunomodulatory, anti-inflammatory, tumor cell proliferation inhibition and antioxidant activity. International Journal of Biological Macromolecules, 2025, 299, 140104. (第一作者，中科院SCI一区，IF=8.2)
3.Haocheng Liu, Yujuan Xu, Jijun Wu, Jing Wen, Yuanshan Yu, Kejing An, Bo Zou. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. Food Research International, 2021, 150, 110784. (第一作者，中科院SCI一区，IF=7.8)
4.Haocheng Liu, Jing Wen, Guodong Huang, Zhong Yuan, Jiguo Yang, Jijun Wu, Yuanshan Yu, Tenggen Hu, Yujuan Xu. Assessment of oil extracted from Gardenia fruits by different commercial extraction methods for potential industrial applications. Industrial Crops & Products, 2022, 187, 115498. (第一作者，中科院SCI一区，IF=6.4)
5.Haocheng Liu, Yujuan Xu, Jing Wen, Kejing An, Jijun Wu, Yuanshan Yu, Bo Zou, Manhua Guo*. A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. LWT - Food Science and Technology, 2021, 143, 110860. (第一作者，中科院SCI一区，IF=6.0)
6.Haocheng Liu, Yuqian Tang, Shangwei Zhang, Xiaofei Xu, Jiguo Yang*. Synthesis of polyglycerol fatty acid esters catalyzed by lipase and evaluation of its emulsification properties. LWT - Food Science and Technology, 2023, 182, 114919. (第一作者，中科院SCI一区，IF=6.0)
7.Haocheng Liu, Yuqian Tang, Weili Si, Jiaru Yin, Yujuan Xu, Jiguo Yang*. Rhodococcus turbidus PD630 enables efficient biodegradation of aflatoxin B1. LWT - Food Science and Technology, 2023, 186, 115225. (第一作者，中科院SCI一区，IF=6.0)
8.Haocheng Liu, Jing Wen, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jiguo Yang, Haiyang Liu, Manqin Fu. Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata 'chachi' peel at different collection periods using gas chromatography-ion mobility spectrometry. LWT - Food Science and Technology, 2022, 171, 114126. (第一作者，中科院SCI一区，IF=6.0)
9.Haocheng Liu, Yuqian Tang, Zhaowen Deng, Jiguo Yang, Dan Gan. Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum. Foods, 2023, 12, 2384. (第一作者，中科院SCI二区，IF=5.1)
10.Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun, Weili Si. Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads. Foods, 2025, 14, 326. (第一作者，中科院SCI二区，IF=5.1)
11.Jun Li, Haocheng Liu, Yujuan Xu, Jiguo Yang, Yuanshan Yu, Jing Wen, Dasen Xie, Yujuan Zhong, Jijun Wu, Manqin Fu. Metabolomic Analysis of Different Parts of Black Wax Gourd (Cucurbita pepo). Foods, 2025, 14, 1046. (共同第一作者，中科院SCI二区，IF=5.1)
12.Haocheng Liu, Kejing An, Siqi Su, Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu*. Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography-Mass Spectrometry and Olfactometry and Sensory Analyses. Foods, 2020, 9(1), 69. (第一作者，中科院SCI二区，IF=5.1)
13.Haocheng Liu, Yuanshan Yu*, Bo Zou, Yangyang Yu, Jiguo Yang, Yujuan Xu, Xiaowei Chen, Fan Yang. Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC-IMS with PLS-DA. Foods, 2023, 12, 551. (第一作者，中科院SCI二区，IF=5.1)
14. Liu H, Pang C, Luo S, Yang Z, Yang J. Microencapsulated OPO Enhances Intestinal SCFA Production by Optimizing Lipid Digestion and Regulating Bile Acid Metabolism in Mice. Foods, 2026, 15(12), 2075. (第一作者，中科院SCI二区，IF=5.1)
15. Liu H, Pang C, Luo S, Yang Z, Yang J. Microencapsulated OPO Enhances Intestinal SCFA Production by Optimizing Lipid Digestion and Regulating Bile Acid Metabolism in Mice. Foods. 2026 Jun 8;15(12):2075.(第一作者，中科院SCI二区，IF=5.1)
获奖情况：
1.第二届全国博士博士后创新创业大赛-揭榜领题赛道铜奖（参与人，2024年）；
2.华南理工大学校社会实践先进个人（2024年）。
联系方式：
电子邮箱：Ansishc@163.com
