刘本国
基本信息
刘本国，男，1978年11月生，博士，三级教授，博士生导师，澳大利亚政府奋进奖学金获得者, 中原科技创新领军人才，河南省杰出青年科学基金获得者，河南省高层次人才，河南省高校食源性多酚开发与利用科技创新团队带头人，河南省高校科技创新人才、河南省高等学校青年骨干教师, 河南省教育厅学术技术带头人、河南省科技副总、新乡市博士服务团成员、河南省现代农业与未来食品研究会理事，国际期刊eFood副主编, 河南科技学院食品学院分析检测中心主任。主要研究方向：食品化学，功能性食品。主持国家自然科学基金项目4项，在Food Hydrocolloids, Food Chemistry等国际学术刊物上以第一/通讯作者发表SCI 收录论文100余篇，H-index为35，第一发明人授权国家发明专利7项，获河南省科技进步奖5项。2011年受澳大利亚政府奋进奖学金资助在新南威尔士大学Jian Zhao实验室从事合作研究，2017年受国家留学基金资助在美国新泽西州立罗格斯大学Qingrong Huang实验室访学。
教育背景
l 2004.09~2007.06，华南理工大学，食品科学专业，工学博士
l 2001.09~2004.07，河南工业大学，食品科学专业，工学硕士
l 1997.09~2001.07，武汉轻工大学，食品科学与工程专业，工学学士
工作经历
l 2018.01~至今，河南科技学院，食品学院，教授
l 2016.12~2017.12，美国新泽西州立罗格斯大学，食品系，访问学者
l 2011.09~2016.12，河南科技学院，食品学院，副教授
l 2011.03~2011.09，澳大利亚新南威尔士大学，化学工程学院，访问学者
l 2007.07~2011.03，河南科技学院，食品学院，讲师
主持项目
(1) 碱促酚酸酯/α-乳白蛋白共价结合的机制研究，国家自然科学基金（面上项目）, 编号32472288，2025.01~2028.12；
(2) 类黄酮/直链淀粉主客体型超分子稳定Pickering乳液凝胶的跨尺度机制，国家自然科学基金(面上项目), 编号32072180，2021.01~2024.12；
(3) 食源性酚酸-葡聚糖缀合物与α-葡萄糖苷酶的互作机制研究, 国家自然科学基金(面上项目), 编号31771941，2018.01~2021.12；
(4) 类黄酮/羟丙基-β-环糊精超分子体系的主客体识别机理研究，国家自然科学基金(青年基金)，编号31101232，2012.01~2014.12；
(5) 中原科技创新领军人才项目，编号264200510026，2026.01~2027.12，主持；
(6) 热挤压3D打印协同类黄酮复合调控淀粉消化特性的分子机制，河南省自然科学基金重点科学基金项目，编号262300421265，2026.01~2028.12；
(7) 食源性多酚开发与利用，河南省高校科技创新团队，编号25IRTSTHN026，2025.01~2027.12；
(8) 类黄酮和溶菌酶超分子复合物稳定高内相乳液凝胶的多尺度机制，河南省杰出青年科学基金项目，2021.01~2023.12；
(9) 环糊精酯的非水相酶促合成及其对多酚的识别机制, 河南省高等学校重点科研项目计划基础研究专项，编号20zx016，2020.01-2022.12；
(10) 根皮苷酯化物的酶促合成及其抑制α-葡萄糖苷酶的机制，河南省基础与前沿技术研究计划项目，2016.01~2018.12;
(11) 类黄酮酯化物的非水相酶促合成及其对PC12细胞氧化损伤的保护作用研究，河南省高校科技创新人才项目，编号14HASTIT019，2014.01~2016.12;
科研获奖
(1) Endeavour Research Fellowship Award（研究学者奋进奖学金），澳大利亚政府奖学金，2011年。
(2) 代茶类黄酮的开发与高效利用，河南省科技进步三等奖，排名第一，2022年。
(3) 食源性类黄酮资源的开发与高效利用，河南省教育厅科技成果一等奖，排名第一，2022年
(4) 糊精制备工艺调控及诱导枯草芽孢杆菌产α-淀粉酶研究，河南省科技进步奖二等奖，排名第七，2014年。
授权发明专利
(1) 刘本国, 陈玉珍, 耿升. 刘长忠，马汉军. 一种从藤茶中制备具有α-葡萄糖苷酶抑制活性的多酚聚合物的方法.国家发明专利，专利号ZL201510921525.3，
2019年.
(2) 刘本国，陈玉珍，刘江伟，耿升，马汉军. 一种具有肝癌HepG2 细胞抑制活性的根皮苷三乙酯的制备方法. 国家发明专利，专利号ZL201611243884.9，2019年
(3) 刘本国，耿升，陈玉珍，梁桂兆，马汉军，莫海珍. 基于二氢杨梅素/直链淀粉复合物的乳液凝胶的制备方法. 国家发明专利，专利号ZL202010047915.3, 2022年.
(4) 刘本国，耿升，陈玉珍，梁桂兆，马汉军，莫海珍. 基于芒果苷/γ-环糊精复合物的Pickering高内相乳液凝胶的制备方法. 国家发明专利，专利号ZL202010047512.9, 2022年
(5) 刘本国，耿升，陈玉珍，梁桂兆，马汉军，莫海珍. 一种负载β-胡萝卜素的乳液凝胶的制备方法. 国家发明专利，专利号ZL202010048526.2, 2023年
(6) 刘本国，刘忠博，师玉忠，梁桂兆，沈汪洋，莫海珍. 一种基于甜菜果胶和β-环糊精的葵花籽油基乳液凝胶的制备方法. 国家发明专利，专利号ZL202010796281.1, 2023年
(7) 刘本国, 蒋兆景，陈玉珍，耿升，康壮丽，马汉军. 一种固载辣椒红素的油凝胶的制备方法. 国家发明专利, 专利号ZL201910747493.8，2023年
(8) 耿升，刘本国，陈春刚，马汉军，梁桂兆，莫海珍. 一种基于二氢杨梅素/鸡蛋溶菌酶复配乳化剂构建高内相乳液凝胶的方法. 国家发明专利，专利号ZL202011549882.9, 2023年
学术贡献
l 利用显齿蛇葡萄叶(藤茶)、亮叶杨桐叶(石崖茶)等我国特有的代茶植物资源，建立了具有工业化意义的二氢杨梅素、山茶苷、芹菜素等的生产方法，系统研究了这些类黄酮的生物活性，为它们作为功能因子在功能性食品、植物药、抗病饲料、化妆品中的应用奠定了基础。
l 系统的研究了羟丙基-β-环糊精与类黄酮间的包合作用，结合实验和分子模拟手段，揭示了二者的包合规律和模型。该研究对指导环糊精的分子设计，促进类黄酮在功能性食品和医药中的广泛应用具有重要意义。
l 利用分子重组策略，构建了酚酸-葡聚糖缀合物, 考察了其与α-葡萄糖苷酶互作行为。结合分子模拟手段，揭示了其与酶的互作机制。该研究对于理解天然酚酸-多糖缀合物的功能及其对食品加工与消化的影响，丰富现有的食品组分互作理论，开发新型的食品功能因子具有重要的意义。
l 首次以类黄酮为颗粒乳化剂，在室温下一步构建了Pickering乳液凝胶。系统考察了各因素对该乳液凝胶的形成、微观结构和力学性质的影响，并运用分子模拟方法阐明了其稳定机制。该研究为食品级Pickering乳液凝胶的构建提供了新思路，也开拓了类黄酮应用的新领域。
代表论文
(1) Lu Bai, Yingxuan Zhou, Sheng Geng, Chunyan Wang, Benguo Liu*. A systematic study of the covalent complex of naringin dihydrochalcone/whey protein isolate: Binding sites, structural characterization and emulsifying properties. Food Hydrocolloids, 2026, 172, 112188.
(2) Xiaofan Lv, Hao Liu, Yingtao Yu, Jinshui Wang*, Benguo Liu*. In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance. Food Chemistry, 2026, 501, 147640.
(3) Benguo Liu, Shijie Zhang, Qiqi Liu, Kangyi Zhang*. A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities. Food Chemistry, 2026, 510, 148746.
(4) Yunbo Li , Qihang Zhi , Ziyu Liu , Lu Bai , Benguo Liu*. Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum. Food Chemistry: X, 2026, 34, 103643.
(5) Sheng Geng, Guoyang Liu, Lu Bai, Chunyan Wang, Wei Yang, Yangyang Jia, Huan Liu, Benguo Liu*. Interaction of flavonoids and lysozyme: Fluorescence, 3D-QSAR and molecular dynamics studies. Food Chemistry, 2026, 520, 149859.
(6) Yuchan Ding, Yaru Pan, Lingxiang Qin, Lisha Wang, Benguo Liu*. Ginger starch-whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods. Current Research in Food Science, 2026, 12, 101431.
(7) Chunyan Wang , Xinxin Ma, Zhuang-Li Kang, Sheng Geng, Shengjie Hu, Liping Guo, Hanjun Ma*, Benguo Liu*. Structural stability and antibacterial activity of gelatin/zein composite films loaded with thirteen-spices essential oil for chilled pork preservation. LWT - Food Science and Technology, 2026, 245, 119262.
(8) Yalong Liang, Xiangke Jin, Sheng Geng, Benguo Liu*. Ultrasound-assisted preparation of nanoemulsions co-stabilized by immature nectarine polysaccharide and soy protein isolate. Ultrasonics Sonochemistry, 2026, 126, 107771.
(9)Yaru Pan, Chunyan Wang, Sheng Geng, Benguo Liu*. Ginger as a novel starch resource: Preparation, structural characterization and physicochemical properties. Food Chemistry, 2025, 497, 146832.
(10) Sheng Geng, Guoyang Liu, Yuxiang Wang, Chunyan Wang, Benguo Liu*. Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels. Current Research in Food Science, 2025, 11, 101225. (SCI)
(11) Shijie Zhang, Sheng Geng , Yalong Liang , Benguo Liu*. Formation mechanism of polyphenol-Tartary buckwheat starch complexes and their Pickering emulsifying capacity. International Journal of Biological Macromolecules, 2025, 307, 142087.
(12) Chunyan Wang, Xinxin Ma , Sheng Geng , Hanjun Ma*, Benguo Liu*. Zein/peach gum composite antibacterial absorbent pads loaded with thirteen-spices essential oil: Preparation, characterization and its application in pork preservation. International Journal of Biological Macromolecules, 2025, 306, 141661.
(13) Sheng Geng, Jiahui Lu, Yuxiang Wang, Benguo Liu*. Comparison of the Pickering emulsifying capacity of myricetin and myricitrin: Experimental and molecular simulation studies. Food Chemistry, 2025, 483, 144237.
(14) Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu*. Interaction of camellianin A and lysozyme: Binding mechanism and its application in nanoemulsions. Food Chemistry, 2025, 475, 143265.
(15)Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu*. Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides. Food Chemistry: X, 2025, 25, 102090.
(16) Sheng Zhang , Sheng Geng , Hanjun Ma , Benguo Liu*. Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation. Food Chemistry: X, 2025, 25, 102067. (SCI)
(17) Wangyang Shen, Jiye Yang, Zhan Wang, Benguo Liu*. Structural characterization and physicochemical properties of grain amaranth starch. Food Chemistry: X, 2024, 23, 101723.
(18) Tongchao Su, Wenkai Du, Jie Zeng, Haiyan Gao, Benguo Liu*. Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system. Food Chemistry: X, 2024, 23, 101641.
(19) Sheng Geng, Yuxiang Wang, Benguo Liu*. Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder. Food Chemistry: X, 2024, 22, 101476.
(20) Lu Bai, Sheng Geng, Yingxuan Zhou, Hanjun Ma*, Benguo Liu*. Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion. Ultrasonics Sonochemistry, 2024, 104, 106807.
(21) Changsheng Guo, Sheng Geng, Yuzhong Shi, Chao Yuan*, Benguo Liu*. Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch. Food Chemistry: X, 2024, 22, 101277.
(22) Changsheng Guo, Fenxia Han, Sheng Geng, Yuzhong Shi, Hanjun Ma, Benguo Liu*. The physicochemical properties and Pickering emulsifying capacity of acorn starch. International Journal of Biological Macromolecules, 2023, 239, 124289.
(23) Sheng Geng, Fenxia Han, Xiaofan Lv, Sheng Zhang, Hanjun Ma, Benguo Liu*. Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies. Food Chemistry, 2023, 418, 135904.
(24) Chengyun He, Lu Bai, Daqun Liu, Benguo Liu*. Interaction mechanism of okra (Abelmoschus esculentus L.) seed protein and flavonoids: Fluorescent and 3D-QSAR studies. Food Chemistry: X, 2023, 20, 101023.
(25) Sheng Geng, Yuan Yuan, Xinying Jiang, Ruhua Zhang, Hanjun Ma, Guizhao Liang*, Benguo Liu*. An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties. Current Research in Food Science, 2023, 6, 100458.
(26) Sheng Zhang, Sheng Geng, Yuzhong Shi, Hanjun Ma, Benguo Liu*. Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour. Food Chemistry: X, 2022, 16, 100513.
(27) Jiaqi Li, Sheng Geng, Shiyu Zhen, Xiaofan Lv, Benguo Liu*. Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex. Food Hydrocolloids, 2022, 129, 107625.
(28) Xiaofan Lv, Changsheng Guo, Yuxiang Ma, Benguo Liu*. Effect of citric acid esterification on the structure and physicochemical properties of tigernut starch. International Journal of Biological Macromolecules, 2022, 222, 2833-2842.
(29) Xiaoling Liu, Sheng Geng, Chengyun He, Junliang Sun, Hanjun Ma, Benguo Liu*. Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer. Food Chemistry, 2022, 376, 131952.
(30) Sheng Geng, Yunbo Li, Jinling Lv, Hanjun Ma, Guizhao Liang*, Benguo Liu*. Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture. Food Chemistry, 2022, 373, 131576.
(31) Zhongbo Liu, Yunbo Li, Sheng Geng, Haizhen Mo, Benguo Liu*. Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin. International Journal of Biological Macromolecules, 2021, 182, 252-263.
(32) Sheng Geng, Xiaoling Liu, Hanjun Ma, Benguo Liu*, Guizhao Liang*. Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles. Food Chemistry, 2021, 355, 129660.
(33) Sheng Geng, Zhaojing Jiang, Hanjun Ma, Pei Pu, Benguo Liu*, Guizhao Liang*. Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin. Food Chemistry, 2021, 343, 128486.
(34) Zhaojing Jiang#, Xuanxuan Lu#, Sheng Geng, Hanjun Ma, Benguo Liu*. Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studies. Food Chemistry, 2020, 324, 126801.
(35) Zhongbo Liu, Sheng Geng, Zhaojing Jiang, Benguo Liu*. Fabrication and characterization of food-grade Pickering high internal emulsions stabilized with β-cyclodextrin. LWT-Food Science and Technology, 2020, 134, 110134.
(36) Sheng Geng, Zhaojing Jiang, Hanjun Ma, Yu Wang , Benguo Liu*, Guizhao Liang*. Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies. Food Chemistry, 2020, 312, 126066.
(37) Yongsheng Chen, Jiangwei Liu, Sheng Geng, Yonglan Liu, Hanjun Ma, Jie Zheng, Benguo Liu*, Guizhao Liang*. Lipase-catalyzed synthesis mechanism of tri-acetylated phloridzin and its antiproliferative activity against HepG2 cancer cells. Food Chemistry, 2019, 277, 186-194.
(38) Yike Yue, Sheng Geng, Yue Shi, Guizhao Liang, Jinshui Wang, Benguo Liu*. Interaction mechanism of flavonoids and zein in ethanol-water solution based on 3D-QSAR and spectrofluorimetry. Food Chemistry, 2019, 276, 776-781.
(39) Benguo Liu, Huizhi Xiao, Jiaqi Li, Sheng Geng, Hanjun Ma, Guizhao Liang*. Interaction of phenolic acids with trypsin: Experimental and molecular modeling studies. Food Chemistry, 2017, 228, 1-6.
(40) Benguo Liu, Jie Zeng, Chen Chen, Yonglan Liu, Hanjun Ma, Haizhen Mo, Guizhao Liang*. Interaction of cinnamic acid derivatives with β-cyclodextrin in water: Experimental and molecular modeling studies. Food Chemistry, 2016, 194, 1156-1163.
(41) Benguo Liu, Yongsheng Chen, Haizhen Mo, Hanjun Ma, Jian Zhao*. Catapult steam explosion significantly increases cellular antioxidant and anti-proliferative activities of Adinandra nitida leaves. Journal of Functional Foods, 2016, 23, 423-431.
(42) Benguo Liu, Wei Li, Jian Zhao*, Yang Liu, Xiaoai Zhu, Guizhao Liang. Physicochemical characterisation of the supramolecular structure of luteolin/cyclodextrin inclusion complex. Food Chemistry, 2013, 141(2), 900-906. (SCI)
(43) Benguo Liu, Xiaoai Zhu, Jie Zeng, Jian Zhao*. Preparation and physicochemical characterization of the supramolecular inclusion complex of naringin dihydrochalcone and hydroxypropyl-β-cyclodextrin. Food Research International, 2013, 54(1), 691-696.
(44) Benguo Liu, Jian Zhao*, Yanhong Liu, Xiaoai Zhu, Jie Zeng. Physicochemical properties of the inclusion complex of puerarin and glucosyl-β-cyclodextrin. Journal of Agricultural and Food Chemistry, 2012, 60(51), 12501-12507.
(45) Benguo Liu, Wei Li, Tien An Nguyen, Jian Zhao*. Empirical, thermodynamic and quantum-chemical investigations of inclusion complexation between flavanones and (2-hydroxypropyl)-cyclodextrins. Food Chemistry, 2012, 134(2), 926-932.
(46) Benguo Liu, Xiaona Guo, Kexue Zhu*, Yang Liu. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 2011, 129(3), 799-803.
(47) Erdong Yuan, Benguo Liu*, Zhengxiang Ning, Chungang Chen. Preparative separation of flavonoids in Adinandra nitida leaves by high-speed counter-current chromatography and their effects on human epidermal carcinoma cancer cells. Food Chemistry, 2009, 115(3), 1158-1163.
(48) Benguo Liu*, Yongyi Zhu. Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoids. Journal of Food Engineering, 2007, 78(1), 584-587.
