International Research Awards on Fiberreinforced Polymer
Guoyan Liu
School of Food Science and Engineering, Yangzhou University, China
Guoyan Liu is a researcher affiliated with the School of Food Science and Engineering at Yangzhou University, China. His listed research record includes work concerning food-related hazards, protein nanofibrils, amyloid fibrils, electrospun fibers, and chemical migration during frying. The available bibliographic profile reports 78 documents, 1,476 citations, and an h-index of 23. [1]
Abstract
The research profile of Guoyan Liu reflects an interdisciplinary connection between food science, protein-based functional materials, fiber technologies, and food-safety research. Recent listed publications examine fatty-acid oxidation-driven migration of PAH4 from rapeseed oil to fume particles during frying, milk protein-based amyloid fibrils and electrospun fibers for food applications, AI-driven design of oil-crop-derived protein nanofibrils, and the formation and network relationships of four hazards in fried foods. [2] [3]
Keywords
Fiberreinforced Polymer; food science; protein nanofibrils; amyloid fibrils; electrospun fibers; frying hazards; PAH4; food applications; artificial intelligence; functional materials.
Introduction
Liu’s listed publications demonstrate a research direction focused on understanding the relationships between food processing, molecular structure, functional fibers, and safety. His work involving protein fibrils and electrospun fibers is particularly relevant to emerging material strategies for food applications, while studies of fried-food hazards address chemical and process-related considerations. [4]
Research Profile
The profile combines food-material science with analytical and computational approaches. Reported topics include protein self-assembly, nanofibrillar structures, electrospinning, hazard formation, oxidation processes, and artificial-intelligence-assisted prediction. This combination places the work at an intersection of food engineering, functional biomaterials, and food-safety assessment.
Research Contributions
- Investigation of PAH4 migration associated with oxidation during frying. [2]
- Development-oriented analysis of milk protein amyloid fibrils and electrospun fibers for food applications. [3]
- Exploration of AI-driven process control and functional prediction for protein nanofibrils. [4]
Publications
The following selected publications highlight Guoyan Liu’s research activities in food science, protein-based functional materials, advanced fiber technologies, food safety, and data-driven material design.
- Fatty acid oxidation-driven migration of PAH4 from rapeseed oil to fume particles during frying
Authors: Li Liang, Wenyuan Xu, Xiaofang Liu, Xinyu Jiang, Chuang Chen, Xinyu Zhao, Xin Xu, Jixian Zhang, Chaoting Wen, Youdong Li, Guoyan Liu.
Research Focus: Investigates the relationship between fatty acid oxidation during frying and the migration of PAH4 into fume particles, contributing to the understanding of chemical hazards associated with cooking processes.
Research Area: Food Safety; Food Chemistry; Frying Technology; Hazardous Compounds.
- Milk protein-based amyloid fibrils and electrospun fibers for food applications: A critical roadmap from synergistic fabrication to data-driven design
Authors: Chaoting Wen, Xinyu Qiu, Xingyuan Gao, Jixian Zhang, Guoyan Liu, Xin Xu.
Research Focus: Reviews the fabrication and potential food applications of milk protein-based amyloid fibrils and electrospun fibers, with emphasis on synergistic processing and data-driven design approaches.
Research Area: Protein Materials; Electrospinning; Food Applications; Functional Fibers; Food Engineering.
- Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction
Authors: Chaoting Wen, Jieyu Wang, Guoyan Liu, Jixian Zhang, Lingjun Tong, Xin Xu.
Research Focus: Explores artificial-intelligence-assisted strategies for the rational design, process control, and functional prediction of protein nanofibrils derived from oil crops.
Research Area: Protein Nanofibrils; Artificial Intelligence; Functional Materials; Process Control; Food Engineering.
- Formation and network relationship of 4 hazards in fried foods
Authors: Xiaofang Liu, Xiaowei Xu, Yinyin Wu, Xiangxin Xu, Mengyu Shen, Jixian Zhang, Chaoting Wen, Li Liang, Youdong Li, Guoyan Liu, Xin Xu.
Research Focus: Examines the formation and interconnected relationships of four hazards generated in fried foods, supporting a broader understanding of food-processing safety and hazard control.
Research Area: Food Safety; Fried Foods; Hazard Formation; Food Processing.
Collectively, these publications illustrate research spanning food safety, protein-based nanostructures, electrospun fibers, advanced functional materials, frying-related hazards, and artificial-intelligence-supported process design. The publication portfolio demonstrates an interdisciplinary research approach connecting food engineering with emerging fiber and biomaterial technologies.
Research Impact
The reported bibliometric indicators provide measurable evidence of scholarly activity, including 78 documents, 1,476 citations, and an h-index of 23. [1] The publication topics also demonstrate relevance to contemporary research challenges involving sustainable food materials, advanced fiber structures, processing safety, and data-driven research methodologies.
Award Suitability
Based on the supplied publication record and research profile, Liu’s interdisciplinary work may be considered relevant to recognition under the International Research Awards on Fiberreinforced Polymer, particularly where food-related fiber materials, protein-based nanostructures, and advanced fiber-processing approaches intersect. Final award assessment should be based on independently verified publications, research quality, originality, and documented impact.
Conclusion
Guoyan Liu’s documented research spans food safety, protein nanofibrils, amyloid fibrils, electrospun fibers, and computationally supported materials design. The combination of these areas provides a relevant interdisciplinary foundation for research recognition within advanced fiber and functional-material applications.
External Links
References
- Elsevier. (n.d.). Scopus author details: Guoyan Liu, Author ID 55929257100. Scopus.
https://www.scopus.com/authid/detail.uri?authorId=55929257100
- Li, L., Xu, W., Liu, X., Jiang, X., Chen, C., Zhao, X., Xu, X., Zhang, J., Wen, C., Li, Y., & Liu, G. Fatty acid oxidation-driven migration of PAH4 from rapeseed oil to fume particles during frying. Food Chemistry.
ScienceDirect.
- Wen, C., Qiu, X., Gao, X., Zhang, J., Liu, G., & Xu, X. Milk protein-based amyloid fibrils and electrospun fibers for food applications: A critical roadmap from synergistic fabrication to data-driven design. Trends in Food Science & Technology.
ScienceDirect.
- Wen, C., Wang, J., Liu, G., Zhang, J., Tong, L., & Xu, X. Rational design of oil crop-derived protein nanofibrils: An AI-driven solution for process control and functional prediction. Trends in Food Science & Technology.
ScienceDirect.
- Liu, X., Xu, X., Wu, Y., Xu, X., Shen, M., Zhang, J., Wen, C., Liang, L., Li, Y., Liu, G., & Xu, X. Formation and network relationship of 4 hazards in fried foods. Food Science and Human Wellness.
https://doi.org/10.26599/FSHW.2025.9250526