1.粮油食品精深加工及增值转化
2.食品加工过程中组分结构变化与品质功能调控研究
3.蛋白质资源开发与利用

1.学术新人提升计划B项目：面筋蛋白与花色苷复合微结构增筋共色机制研究，项目号JZ2021HGTB0115，2021-2023，主持。
2.课程思政示范课程项目：食品工艺学基础（本），项目号KCSZ2022047，2022-2024，主持。
3.国家自然科学基金青年项目，冻藏过程中面筋蛋白网络劣变的构象解析与光诱导修复机制研究，项目号31701638，2018-2020，主持。
4.企业委托项目，微电脑分段式电烤炉变温焙烤的研究，项目号W2018JSKF0075，2018-2019，主持。
5.中国博士后科学基金面上项目，小麦面筋蛋白网络结构光反应机制及调控研究，项目号2018M632525，2018-2020，主持。
6.学术新人提升计划A项目，谷物蛋白与小分子配体相互作用规律及功能性质调控研究，项目号JZ2017HGTA0224，2017-2018，主持。
7.博士专项科研资助基金，金属离子介导下的麦胚蛋白结构及功能性质变化，项目号JZ2015HGBZ0125，2015-2017，主持。
8.博士产学研启动专项资助基金，菜籽油沉淀物的去除及品质提升研究，项目号XC2015JZBZ10，2015-2018，主持。

代表性论文

1.Yueqin Li, Li Xie, Xintong Jiang, Gaoyang Cai, Guobin Zhu, Zhi Zheng, Fengru Liu*(通讯作者). Effect of anthocyanins on mechanical and physicochemical properties of wheat dough. Journal of Cereal Science, 2023, 110:103652.

2.Guobin Zhu, Yueqin Li, Li Xie, Huizi Sun, Zhi Zheng, Fengru Liu*(通讯作者). Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein. Food Chemistry, 2022, 383:132641.

3.Ziqiao Liu , Zhi Zheng , Guobin Zhu , Shuizhong Luo , Danfeng Zhang , Fengru Liu*(通讯作者), Yizhong Shen *. Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill. Food Chemistry, 2021,363 :130251.

4.Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye. Exploration of the binding bet ween ellagic acid, a potentially risky food additive, and bovine serum albumin. Food and Chemical Toxicology, 2019, 134: 110867.

5.Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye. Exploration of the binding between ellagic acid, a potentially risky food additive, and bovine serum albumin , Food and Chemical Toxicology, 2019, 134: 0-110867

6.Bingzhi Wang, Fengru Liu, Shuizhong Luo, Peijun Li, Dongdong Mu, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Zheng. Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 2019, 12(2): 220-227.

7.Feng-Ru Liu, Si-Min Wang, Bao-Chen He, Su-Yue Sun and Chun-Xian Wang, Behavior and characteristics of calcium-induced aggregation of wheat germ proteins, Current Topics in Nutraceutical Research, 2018, 16(1): 9-20.

8.Fengru Liu, Zhengxing Chen, Juanjuan Shao, Chunxian Wang, Chen Zhan, Effect of fermentation on the peptide content, phenolics and antioxidantactivity of defatted wheat germ, Food Bioscience, 2017, 20: 141-148.

9. Li Wang, Xinxia Zhang, Fengru Liu, Yuanyuan Ding, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen. Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative Food Science & Emerging Technologies, 2017, 41: 124-129.

10.Tao Wang, Fengru Liu, Ren Wang, Li Wang, Hao Zhang and Zhengxing Chen. Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food & Function, 2015, 6, 423-430.

11.Fengru Liu, Li Wang, Ren Wang, Zhengxing Chen. Calcium-Induced Disaggregation of Wheat Germ Globulin under Acid and Heat Conditions. Food Research International. 2014, 62: 27-34.

12.Zhongwei Chen, Fengru Liu, Li Wang, Yongfu Li, Ren Wang, Zhengxing Chen. Tribocharging properties of wheat bran fragments in air-solids pipe flow. Food Research International. 2014, 62: 262-271.

13.Feng-Ru Liu, Li Wang, Ren Wang, and Zheng-Xing Chen. Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex. Journal of Agricultural and Food Chemistry. 2013, 61 (31): 7537–7544.

14.Fengru Liu, Zhengxing Chen, Li Wang, Ren Wang. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. International Journal of Food Science and Technology. 2013, 48 (7): 1490–1497.

专利
1.一种改性糯米粉及其制备方法与应用，发明专利，专利申请号：2023103267210

2.一种提高小麦粉粉色的方法，发明专利，专利授权号：ZL202011087434.1

3.基于深度学习的多功能农作物分选机，实用新型专利，专利授权号：ZL202121276331.X

4.多功能农作物分选设备自动化操作控制管理系统V1.0，计算机软件著作权，2022SR0133270

5.一种脱脂小麦胚芽蛋白的提取方法，发明专利，专利授权号：ZL 201210165588.7

6.一种脂肪酸淀粉酯制备方法与应用，发明专利，专利授权号：ZL 200810242673.2

1.面粉加工副产品小麦胚芽精深加工关键技术与产业化示范，河北省科学技术进步奖三等奖，2016，证书号：2015JB3075-2
2.安徽省大学生食品设计创新大赛二等奖，指导老师，2017，2022。
3.本科毕业设计（论文）优秀指导教师，2019。