【TITLE & POSITION】Professor, PhD and PostD supervisor

【ACADEMIC APPOINTMENTS】

Deputy director of Chongqing High-resolution 3D Dynamic Imaging Testing Engineering Technology Research Center; Technical Committee Member of Active Substances Biotechnology Engineering Research Center of Ministry of Education; Standing member of Chongqing Bioinformatics Society; Member of Chinese Society of Bioengineering and Society of Nutrition; Evaluation expert for science and technology awards and projects for Ministry of Education, Henan Province, Guangxi Province, Yunnan Province, Hebei Province, etc.

【CONTACT INFORMATION】E-mail: gzliang@cqu.edu.cn; Website: http://gzliang.cqu.edu.cn/

【PERSONAL PROFILE】

Dr. Liang Guizhao graduated from Chongqing University (Ph.D. in Biomedical Engineering, 2007). He joined Chongqing University (2007.7) to carry out teaching/research work. He has been a visiting scholar in Akron University (2010 to 2011). He has presided 3 Projects supported by National Natural Science Foundation of China (NSFC), 5 provincial and ministerial projects, and 5 school-enterprise cooperation projects, and won 2 science and technology awards from the Ministry of Education of China.

He has published more than 80 papers in journals such as Trends in food science and technology, Food chemistry and ACS Chemical Neuroscience. Moreover, he has applied and obtained 12 patents of inventions. Current courses taught by Dr. Liang include Bio-separation Engineering, Biostatistics and Big Data Analysis, Bioinformatics and Big Data Analysis, etc. He has supervised 36 master students and 6 Ph.D. students.

【RESEARCH INTERESTS】

1. Biomedical function, molecular nutrition mechanism and product development of medicine-food homology substances.

2. Bioinformatics and health big data analysis.

3. Biopharmaceutical and development of health food.

4. Quantitative structure-activity relationship of functional peptides, and computer-aided molecular design.

【REPRESENTATIVE PUBLICATIONS】

1. Bo WC, Chen L, Qin DY, Geng S, Li JQ, Mei H, Li B*, Liang GZ*. Application of quantitative structure-activity relationship to food-derived peptides: methods, situations, challenges and prospects, Trend Food Sci. Tech., TIFS-D-20-00647, Accepted.

2.Pu P, Zheng X, Jiao LN, Chen L, Yang H, Liang GZ*. Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study. Food Chem, 2021, https://doi.org/10.1016/j.foodchem.2020.128106.

3. Geng S, Jiang ZJ, Ma HJ, Wang Y, Liu BG*, Liang GZ*. Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies. Food Chem., 2020, https://doi:10.1016/j.foodchem.2019.126066

4. Li JQ, Geng S, Wang Y, Lv YH, Wang HB, Liu BG, Liang GZ*. The interaction mechanism of oligopeptides containing aromatic rings with β-cyclodextrin and its derivatives, Food Chemistry, 2019, 286: 441-448

5. Qiao Y, Zhang MZ, Liang YN, Zheng J, Liang GZ*. A computational study of self-assembled hexapeptide inhibitors against amyloid-β(Aβ) aggregation, Physical Chemistry Chemical Physics, 2017, 19: 155-166.