Awards, Fellowships, and Grants

1.Nature Science Foundation of China funded project(21706096): Modeling and parameter identification of fermentation process for multivariable heterogeneous sampling system (Principal Investigator, 2018.01-2020.12) ¥230,000

2.Nature Science Foundation of Jiangsu state funded project(BK20160162):Optimization control of traditional brewing process of Chinese rice wine based on fermentation data. (Principal Investigator, 2016.09-2019.09) ¥200,000

3.Postdoctoral Foundation of Jiangsu state funded project(1601009A):Modeling design of high efficient oligopeptide inhibitor targeting DAPK1 protein.(Principal Investigator, 2016.09-2019.09) ¥80,000

4.China Postdoctoral Science Foundation (2017M621627):Multivariable Modeling and Parameter Identification of Rice Wine Fermentation Process with Irregular Sampling Intervals.(Principal Investigator, 2018.01-2020.12) ¥50,000

5.Nature Science Foundation of China funded project(61773182):Modelling and application of soft measurement key technology under non-ideal data condition.(2018.01-2021.12) ¥630,000

Publication

[1]Liu D, Zhang H, Lin C-C; Xu B. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model. Chinese Journal of Chemical Engineering,2016,24(10):1406-1412.

[2]Liu D, Zhang H, Xu B, Tan J*. Development of a kinetic model structure for simultaneous saccharification and fermentation in rice wine production. Journal of the Institute of Brewing, 2015, 121(4):589-596.

[3]Liu D, Zhang H, Xu B*, Tan J*. Development of kinetic model structures for glutinous rice saccharification by different enzymes. Journal of Food Process Engineering. 2014, 37 (3): 317-328.

[4]Liu D, Zhang H, Xu B*, Tan J*. Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine. Journal of the Institute of Brewing. 2014, 120 (3): 231–237.

[5]Liu D, Xu L, Xiong W, Zhang H, Lin C C, Jiang L, Xu B*. Fermentation process modeling with Levenberg-Marquardt algorithm and Runge-Kutta method on ethanol production bySaccharomyces cerevisiae. Mathematical Problems in Engineering.2014.

[6]Liu D, Xiong W, Xu G, Xu B*. An automated system for monitoring and controlling of rice wine fermentation. 2012 ASABE Annual international Meeting; July 29 - August 1; Dallas, Texas: The American Society of Agricultural and Biological Engineers, St. Joseph, Michigan; 2012,3643-3651.

[7]Liu D, Xu B, Tan, J. Kinetic model structures for simultaneous saccharification and fermentation process of glutinous rice. 2014 ASABE Annual international Meeting; July 13 - July 16; Montreal, QCCanada.

[8]Zhang,H. T., Zhu, L., Liu, Dengfeng, Zhan, X. B., Ding, J., & Lin, C. C. Model-based estimation of optimal dissolved oxygen profile inAgrobacteriumsp. fed-batch fermentation for improvement of curdlan production under nitrogen-limited condition.Biochemical Engineering Journal, 2015,103,12-21.