2021.05-至今：中国农业大学，副教授

2018.04-2020.03：加拿大萨斯喀彻温大学，博士后

2015.10-2016.11：美国罗格斯大学，联合培养博士

2012.09-2017.12：华南理工大学，工学博士

2008.09-2012.06：河南工业大学，工学学士

1. 碳水化合物化学，包括淀粉、纤维素、半纤维素结构改造

2. 碳水化合物营养学，包括淀粉抗消化、膳食纤维功能评价

3. 功能碳水化合物应用，包括功能性淀粉基食品的研发

1. 国家自然基金面上项目“重结晶直链淀粉的抗消化结构特征及靶向调控机制”（项目编号：32472263），主持

2. 国家自然基金青年基金项目“皱粒豌豆III型抗性淀粉耐热机制研究”（项目编号：32101870），主持

3. “十四五”国家重点研发计划项目“玉米加工增值关键技术研发与产业化示范”（项目编号：2021YFD2101000），课题主持

4. “十四五”国家重点研发计划项目“方便主食食品规模化加工关键技术研究与集成应用”（项目编号：2021YFD2100200），子课题主持

5. 加拿大Mitacs Accelerate 项目“In vitro digestibility of resistant starch after high-temperature cooking with Rapid Visco Analyzer 4800”（项目编号：IT13424），主持

· J.L. Shi, K.X. Zeng, J.Y Guo, P.J. Wang, F.Z. Ren, S.C. Zhang and S.Y. Liu^*, Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization. Carbohydrate Polymers 347 (2025): 122736.

· J.L. Shi, K.X. Zeng, D.L. Guo, P.J. Wang, S.C. Zhang, F.Z. Ren and S.Y. Liu^*, Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches. Food Hydrocolloids (2023): 144, p.109056. 

· Y.L. Zhu, P.C. Wen, P.J. Wang, Y. Li, Y. Tong, F.Z. Ren, and S.Y. Liu^*. Influence of native cellulose, microcrystalline cellulose and soluble cellodextrin on inhibition of starch digestibility. International Journal of Biological Macromolecules 219 (2022): 491-499.

· S.Y. Liu, L. Li, B. Li, J. Zhu, and X.X. Li. Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film. Carbohydrate Polymers 296 (2022): 119935.

· S.Y. Liu, Y.K. Ren, H.Y. Yin, M. Nickerson, M. Pickard, and Y.F. Ai.  Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chemistry 396 (2022), 133649.

· S.Y. Liu, M. Reimer, Y. F. Ai, In vitro digestibility of different types of resistant starches under high-temperature cooking conditions. Food Hydrocolloids (2020), 105927.

· S.Y. Liu, H.Y. Yin, M. Pickard, Y. F. Ai, Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size, Food Research International (2020), 109568.

· S.Y. Liu, T. Yuan, X.Y Wang, M. Reimer, C. Isaak, Y. F. Ai, Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer‒RVA 4800. Food Hydrocolloids (2019), 94, 217-228. 

· S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, Tunable d-limonene permeability in starch-based nanocomposite films reinforced by cellulose nanocrystals，Journal of Agricultural and Food Chemistry (2018), 66(4), 979-987.

· S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, X.Y. Liang, Investigating the H₂O/O₂ selective permeability from a view of multi-scale structure of starch/SiO₂ nanocomposites, Carbohydrate Polymers (2017), 173, 143-149. 

· S.Y. Liu, X.X. Li, L. Chen, L. Li, B. Li, J. Zhu, Understanding physicochemical properties change from multi-scale structures of starch/CNT nanocomposite films, International Journal of Biological Macromolecules (2017), 104, 1330-1337. 

· S.Y. Liu, P.F. Cai, X.X. Li, L. Chen, L. Li, B. Li, Effect of film multi-scale structure on the water vapor permeability in hydroxypropyl starch (HPS)/Na-MMT nanocomposites, Carbohydrate Polymers, (2016), 154, 186-193.

·    一种豌豆III型抗性淀粉制备方法，授权公告日：2023年06月23日，授权公告号：CN 115595346 B