刘岩龙，男，工学博士，讲师，2016年毕业于华中农业大学。
现授课程：食品感官评定，果蔬加工与储运学，工程制图
目前研究方向或领域：果蔬贮运与精深加工，果蔬副产物综合利用
目前承担的科研项目：
1. 山东省重点研发计划，大樱桃商品化处理与保鲜技术集成及产业化示范（2019GNC106085）。
2. williamhill官网引进人才科研项目，β-葡萄糖苷酶调控樱桃酒键合态香气释放作用研究（LB2017016）。
目前有代表性的论文：
1. Yanlong Liu, Chuanhui Fan, Ming Tian, Ziyu Yang, Fengxia Liu, Siyi Pan*. Effect of drying methods on physicochemical properties and in vitro hypoglycemic effect of orange peel dietary fiber. Journal of Food Processing and Preservation. 2017, 41(6), e13292
2. Yanlong Liu, Man Dong, Ziyu Yang, Siyi Pan*. Anti-diabetic effect of citrus pectin in diabetic rats and potential mechanism via PI3K/Akt signaling pathway. International Journal of Biological Macromolecules, 2016, 89: 484-488
3. Yanlong Liu, Lufeng Wang*, Fengxia Liu, Siyi Pan. Effect of grinding methods on structural, physicochemical and functional properties of insoluble dietary fiber from orange peel. International Journal of Polymer Science, 2016(2016), Article ID 6269302: 1-7
