教育经历
- 2007-2011，河南科技大学，农业工程系，学士
- 2011-2014，河南科技大学，农业工程系，硕士
- 2014-2018，浙江大学，生物系统工程系，博士
工作经历
- 2018-2021，上海交通大学农业与生物学院，博士后
- 2022-2025，上海交通大学农业与生物学院，助理研究员
- 2026-至今，上海交通大学农业与生物学院，副研究员
承担项目
- 国家自然科学基金委，面上项目，32572731，2026.01.01 ~ 2029.12.31，在研，主持。
- 国家自然科学基金委员会，青年基金，32001824，2021.01-2023.12，结题，主持。
- 贵州茅台酒股份有限公司，产学研项目，2023.12.01 ~ 2027.06.30，在研，主持。
- 宿迁市科技计划项目，2024.06.01 ~ 2026.05.31，在研，子课题主持。
- 宿迁市科技计划项目，2022.07.01 ~ 2024.06.30，结题，子课题主持。
- 上海来伊份股份有限公司，校企合作，2021.01-2021.12，结题，主持。
- 农业农村部农产品产地处理装备重点实验室，2016NYZD18002，2019.01-2020.12，结题，主持。
- 北京工商大学食品风味与营养健康创新中心开放课题，2023.07.01 ~ 2024.06.30，结题，主持。
论文
- Shui Jiang, Xiangyuan Li, Lexin Zhao, Shuang Bai, Danni Zhang, Hengli Meng, Zhiyong Cui, Xiaoming Wang, Bo Yu*, Yuan Liu*. Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste recombination and virtual screening. Food Chemistry, 2026, 506: 148158.
- Panpan Chen, Yubo Yang, Jinyuan Sun, Shui Jiang*, Imre Blank, Bohan Zhang, Chao Chen, Tianjun Long, Liangyan Chen, Hongyan Tang, Fan Yang*, Yuan Liu*. Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms. Food Chemistry, 2025, 493: 145864.
- Yanyang Yu, Zhiyong Cui, Tianxing, Zhou, Yueming Wang, Panpan Chen, Shengnan Wang, Yiwen Zhu, Jing Liu, Shui Jiang*, Yuan Liu*. Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy. Biosensors and Bioelectronics, 2025, 278: 117331.（高被引）
- Aliya1, Shui Jiang1, Xue Jiang, Panpan Chen, Danni Zhang, Jinyuan Sun*, Yuan Liu*. Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques. Food Chemistry, 2025, 472: 142893.
- Xiumin Zhang, Wenfeng Du, Danni Zhang, Na Zhang*, Yuan Liu, and Shui Jiang*. Flavor Quality Characterization of Rapeseed Oil During Storage by Physicochemical Analysis, Sensory Evaluation, Electronic Nose, and GC–O. Journal of Food Biochemistry, 2025, 7434957.
- Hengli Meng, Zhiyong Cui, Yingqiu Li, Yanyang Yu, Shui Jiang*, Yuan Liu*. Investigating the interaction between umami peptides and umami receptor T1R1/T1R3-VFT: a computational approach. Food Science and Human Wellness, 2024.
- Hengli Meng, Zhiyong Cui, Yanyang Yu, Yingqiu Li, Shui Jiang*, Yuan Liu*. From molecular dynamics to taste sensory perception: A comprehensive study on the interaction of umami peptides with T1R1/T1R3-VFT Receptor. Journal of Agricultural and Food Chemistry, 2024, 72: 5533-6543.（高被引）
- Yanyang Yu，Shui Jiang*, Zhiyong Cui, Ninglong Zhang, Mingyang Li, Jing Liu, Hengli Meng, Shengnan Wang, Yin Zhang, Jie Han, Xia Sun, Wenping Zhao*, Yuan Liu*. Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances. Biosensors and Bioelectronics, 2023, 234: 115357.
- Yiwen Zhu, Xiang Li, Shui Jiang*, Yin Zhang, Lihua Zhang, Yuan Liu,* Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units. Food Chemistry, 2023, 411: 135488.
- Shui Jiang, Yiwen Zhu, Jinyue Peng, Yin Zhang, Weiyi Zhang, Yuan Liu*. Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods. Food Chemistry, 2023, 408: 135193.
- Youyou Li, Shui Jiang*, Yiwen Zhu, Wenzheng Shi, Yuan Liu*. Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus. Food science and human wellness, 2023, 12: 223-232.（高被引）
- Rani Andaleeb, Danni Zhang, Shui Jiang*, Yin Zhang, Yuan Liu*. Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala. Food Science and Human Wellness, 2023: 57-68.
- Xiangyuan Li, Hengli Meng, Yiwen Zhu, Shumin Shu, Yugang Bao, Shui Jiang*, Yuan Liu*. Correlation analysis on sensory characteristics and physicochemical indices of bone broth under different processing methods. Food Chemistry Advances, 2022, 1: 100036.
- Jiang, S., Xia, D., Wang, X., Zhu, Y., Chen, G., Liu, Y.* Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. LWT-Food Science and Technology, 2022, 153: 112497.
- Hengli Meng, Shui Jiang*, Yin Zhang, Yun Hu*, Yuan Liu. In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry. Molecules, 2022, 27: 6122.
- Jiang, S., Ni, C.D., Chen, G.L., Liu, Y.* A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams. Sensors and Actuators B: Chemical, 2021, 344: 130324.
- Jiang, S., Liu, Y.* Gas sensors for volatile compounds analysis in muscle foods: A review. Trends in Analytical Chemistry. 2020, 115877.
- Jiang, S., Dong Xia, Danni Zhang, Gaole Chen, Yuan Liu*. Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams. LWT-Food Science and Technology, 2020, 120: 108881.
专利著作
- 刘源, 陈盼盼, 姜水, 王文利, 吴奔, 冯笑笑. 一种基于脑电监测技术的鲜味协同作用评价方法. 中国发明专利, 2026年4月3日, ZL 202510467813.X.
- 王文利, 刘源, 曹锦轩, 姜水. 一种用于火腿样品的低温解冻装置. 中国实用新型专利, 2026年3月27日, ZL 202520728513.8.
- 刘源, 曹锦轩, 王文利, 姜水. 一种火腿样品检测用粉碎装置. 中国实用新型专利, 2026年4月14日, ZL 202520719713.7.
- 刘源, 崔智勇, 姜水, 王文利, 吴奔, 冯笑笑, 陈盼盼. 一种滋味感知环节中鲜味诱发脑电信号的识别方法. 中国发明专利, 2025年10月13日, ZL202510468058.7.
- 王文利, 崔智勇, 刘源, 姜水, 孟恒立. 一种鲜味肽筛选方法及筛选模型. 中国发明专利, 2025年9月11, ZL202211523847.9.
- 刘源，孟恒立，姜水，胡云. 一种功能化固相微萃取探针及其在河鲀鱼毒素活体检测中的应用. 中国发明专利, 2023年10月31日, ZL202210809169.6.
- 施永雷，李想，张丽华，郁瑞芬，刘源，姜水，朱忆雯. 基于气味指纹图谱预测调味料关键挥发成分的方法及系统. 中国发明专利, 2024年04月02日, ZL202111242979.X
- 刘源, 姜水, 李享远, 孟恒立, 邓绍林, 王晓明, 李凌云. 一种白切鸡滋味复合调味剂的制备方法. 中国发明专利, 2023年07月25日, ZL202211025485.0.
- 施永雷，李想，张丽华，郁瑞芬，刘源，姜水，朱忆雯. 基于气相离子迁移谱鉴别辣椒粉品种的方法. 中国发明专利, 2023年06月13日, ZL202111029094.1
- 刘源, 刘静思, 樊玉霞, 姜水. 谷氨酸氧化酶生物传感器及其制备方法和应用. 中国发明专利, 2021年11月30日, ZL202010662320.9.
- 刘源, 刘静思, 王广现, 姜水. 一种检测肌苷酸的酶生物传感器、其制备方法和应用. 中国发明专利, 2021年03月12日, ZL201910837551.6.
- 王俊, 姜水. 一种气相色谱质谱联用测定山核桃脂肪酸含量的方法. ZL201610074100.8. 发明专利
- 王俊, 姜水. 一种基于电子鼻的不同新鲜度山核桃的快速无损区分方法. ZL201610071517.9. 发明专利
- 王俊, 姜水. 一种基于电子鼻快速预测山核桃脂肪酸含量的方法. ZL201610071566.2. 发明专利
- 王俊, 姜水. 一种基于电子鼻的不同新鲜度山核桃的快速鉴别方法. ZL201610072271.7. 发明专利