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Faculty
Chen, Ye
Du, Xinjun
Fan, Zhenchuan
Fang, Guozhen
Guo, Qingbin
Hou, Lihua
Liu, Huiping
Liu, Jifeng
Liu, Xia
Liu, Yaqing
Lu, Xiaoling
Sheng, Wei
Wang, Changlu
Wang, Chunling
Wang, Junping
Wang, Lixia
Wang, Shujun
Wang, Wenhang
Wang, Yanping
Yu, Jinghua
Zhang, Min
Zhang, Zesheng
Zhao, Jiang
Zhou, Zhongkai
Zhu, Zhenyuan
Current Location:Home > About Us > Faculty > Professors > text

Liu, Jifeng

  

Jifeng Liu

Ph.D, Professor

address:

8# Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China

email:

jfliu@tust.edu.cn

phone:

+86 022-60602795

Biography

Dr. Jifeng Liu, received his Ph.D in Analytical Chemistry in 2004 from Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences (CAS). After postdoctoral research at École Polytechnique Fédérale de Lausanne (EPFL), he came to Liaocheng University in October 2007 as a professor in the Department of Chemistry. Since January 2015, he became a professor in College of Food Engineering & Biotechnology, Tianjin University of Science and Technology. His research focuses on development of analytical methods in food safety, bioantioxidants, peptide material. He published over 90 scientific papers.

Research Interests

The vast majority of nature enzymes are proteins which possess outstanding catalytic activity and high substrate specificity and the catalytic activity originated from the binding and catalytic centres are the essential features of enzyme catalysis. In the past decades, artificial enzymes or enzyme mimics have been actively pursued as potentially viable alternatives to natural enzymes. They are expected to have less complex structures but similar catalytic activities to the natural counterparts; lower molecular weights; higher stability, especially at high temperatures; better solubility in a wide range of solvents. Jifeng Liu’s research focuses on using various scaffolds to fabricate artificial enzymes to imitate the structural features and the catalytic mechanisms of natural enzymes used in food safety.

Recent Publications

[1].

[2].

[3].

[4]. Xingxing HeProbing the Structure-Activity Relationship of a novel Artificial Cellobiose Hydrolase, J. Mater. Chem. B 2017, 5: 5225-5233.

[5]. Chin. J. Anal. Chem. 2017, 45:662–667.

[6]. Ailing Han, Yayu Yang, Qiang Zhang, Qingxia Tu, Guozhen Fang, Jifeng Liu*, Shuo Wang*, Rui Li. Electrochemistry and electrochemiluminescence of copper metal cluster, J. Electroanal. Chem. 2017, 795:116–122.

[7]. Rui Li*, Haibo Li, Shuling Xu, Jifeng Liu*. Combined quantum chemistry and Monte Carlo simulation of competitive adsorption of O2 and OH on Pt surfaces. Appl. Sur. Sci. 2017, 410: 593–601.

[8]. Youna Zhang, Qingwang Xue*, JifengLiu*, Huaisheng Wang*. Magnetic bead-liposome hybrids enable sensitive and portable detection of DNA methyltransferase activity using personal glucose meter. Biosens. Bioelectron. 2017,87: 537–544.

[9]. Qiang Zhang, Xingxing He, Ailing Han, Qingxia Tu, Guozhen Fang, Jifeng Liu*, Shuo Wang*, Haibo Li. Artificial hydrolase based on carbon nanotubes conjugated with peptides. Nanoscale, 2016, 8, 16851–16856.

[10]. Ruijie Jia, Qiang Zhang, Jifeng Liu*, Mohamad Hojeij3, Hubert H. Girault*. Antioxidant Assay Based on Quenching of Photocatalytically Generated Reactive Oxygen Species. Chin. J. Anal. Chem., 2016, 44:1257–1262.

Honors & Awards

1st Scientific Award from Shandong Ministry of Education, China.

Teaching

Analytical and Detection Techniques in Food Quality Control for undergraduate students

 

 

 

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