刘楠，女，现任中国水产科学研究院黄海水产研究所副研究员，韩国高丽大学博士。主要从事水产品加工与高值化利用方面的科研工作，主持国家自然科学基金、中央级公益性科研院所基本科研业务费项目等课题；作为骨干参与国家重点研发计划、国家科技支撑计划等多项科研项目的研究工作。目前已发表学术论文20余篇，其中SCI论文7篇，第一作者和通讯作者4篇，EI1篇，参与制修订行业标准3项；制定团体标准1项；主编《海鲜食用宝典》一书。
代表性论文:
[1]Liu N, Chen X G, Park H J, et al. Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli[J]. Carbohydrate polymers, 2006, 64(1): 60-65.
[2]Liu N, Park H J. Factors effect on the loading efficiency of Vitamin C loaded chitosan-coated nanoliposomes[J]. Colloids and Surfaces B: Biointerfaces, 2010, 76(1): 16-19.
[3]Liu N, Sun Y, Zhou D. Antimcriobial activity and mechanism of chitosan with different molecular weight[C]//2015 Seventh International Conference on Measuring Technology and Mechatronics Automation. IEEE, 2015: 166-169.
[4]Liu N, Park H J. Chitosan-coated nanoliposome as vitamin E carrier[J]. Journal of microencapsulation, 2009, 26(3): 235-242.
[5]Kexin Cui, Nan Liu*, Yong Sun, Guohui Sun, Shanshan Wang, Min Yang, Xiaoli Wang, Deqing Zhou,Yinggang Ge, Dajun Wang, Mingli Wang.Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (Scomberomorus niphonius) Food Science & Nutrition, 2022.
[6]周德庆,刘楠.舌尖上的海洋-海鲜食用宝典ISBN9787567014282 [M].中国海洋大学出版社,2018.
