1.承担项目 [1] 国家自然科学基金项目：基于甘油二酯的搅打奶油乳状体系品质变化规律与稳定机理研究 [2] 陕西省重点研发计划重点项目：苹果渣全效利用开发高值系列产品关键技术研究与示范 [3] 秦创原“科学家+工程师”队伍建设项目：菜籽油加工副产物综合利用及示范队伍 [4] 陕西省教育厅服务地方专项计划项目：特色油粕蛋白高值化利用关键技术及应用 [5] 宁夏中宁枸杞产业创新研究院项目：枸杞皮渣梯次高值化利用关键技术研究 [6] 西安市科技计划项目：猕猴桃皮渣的高值化利用及产品开发关键技术 [7] 农业农村部富硒产品开发与质量控制重点实验室项目：富硒绞股蓝和桑叶功能性焙烤食品开发关键技术 2.论文 [1] Ning Liu, et al. Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type. Food Hydrocolloids, 2024, 152: 109921. [2] Ning Liu, et al. Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. International Journal of Biological Macromolecules, 2023, 251: 126420. [3] Ning Liu, et al. Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. Innovative Food Science and Emerging Technologies, 2022, 77: 102975. [4] Ning Liu, et al. Comparison of conventional and green extraction methods on oil yield, physicochemical properties, and lipid compositions of pomegranate seed oil. Journal of Food Composition and Analysis, 2022, 114: 104747. [5] Ning Liu, et al. Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions. LWT - Food Science and Technology, 2021, 148: 111744. 3.专利 [1] 刘宁, 等. 一种高含量稳定型青刺果油微乳液及其制备方法, 专利号 201610318421.8 [2] 刘宁, 等. 一种复合植物油微乳液及其制备方法, 专利号 201610669425.0 [3] 刘宁, 等. 一种食品加工用果脯制作干燥设备, 专利号 201711192814.X [4] 刘宁, 等. 一种食品加工用小麦研磨设备, 专利号 201711195528.3 [5] 刘宁, 等. 一种高乳化稳定性文冠果油微乳液及其制备方法, 专利号 201810301978.X | 
