刘源，博士，上海交通大学教授
学术兼职：现任中国畜产品加工研究会及中国食品科技学会食品添加剂分会常务理事、上海食品学会常务理事及青年工作委员会主任委员、中国食品科技学会青年工作委员会委员、全国特殊膳食标准化技术委员会委员、中国渔业协会河豚鱼分会理事/专家委员会委员、中国水产流通与加工协会河豚鱼美食文化分会理事以及Journal of the Science of Food and Agriculture（Associate Editor）、International Journal of Gastronomy and Food Science（Consulting Editor）、Food Chemistry、Food Science and Human Wellness等期刊编辑、编委， Food Science and Technical Abstracts (FSTA) 编辑顾问委员会委员。
主要研究方向：
（1）食品风味
（2）食用品质评价及溯源
代表性论文：
1. Yuxia Fan .... Yuan Liu✱. Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky.[J]. Meat science,2024,216109570-109570.
2. Wenli Wang .... Yuan Liu✱. Remodeling of the ryanodine receptor isoform 1 channel regulates the sweet and umami taste perception of Rattus norvegicus[J]. Fundamental Research,2023,3(3):459-468.
3. Mingyang Li .... Yuan Liu✱. Biomimetic ion nanochannels for sensing umami substances[J]. Biomaterials, 2022,282121418-121418.
4. Mingyang Li .... Yuan Liu✱. Biomimetic ion nanochannels for sensing umami substances[J]. Biomaterials,2022,282121418-121418.
5. Wenli Wang .... Yuan Liu✱. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams[J]. Meat Science,2021,171(prepublish):108290-108290.
6. 陈艳萍,阿丽雅,刘源✱. 油脂的风味及感知[J]. 食品与生物技术学报,2022,41(06):13-20.
7. 刘源,崔智勇,周雪珂,等.水产品滋味研究进展[J]. 食品科学技术学报,2022,40(01):2a2-29.
