Kaihao Liu

Shaanxi University of Science and Technology

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Liangyan Rong

Bohai University

Ruren Li

Bohai University

Di Zhang

Shaanxi University of Science and Technology

Wu Liu

Chongqing Medical University

Huan Zhang

Shihezi University

Peng Yang

Institute of Agricultural Resources and Regional Planning

Lan Zhang

Institute of Plant Protection

Guoliang Li

Huazhong Agricultural University

Lei Zhang

North China Electric Power University

Qingshan Zhang

Shanghai Ship and Shipping Research Institute

Cooperative Institutions

Shaanxi University of Science and Technology

Bohai University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Tsinghua University

Purple Mountain Observatory

Xi'an Jiaotong University

Shanghai Ship and Shipping Research Institute

Henan Normal University

Chinese Academy of Sciences

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Numerical study of the influence of hydrofoil hydrodynamic performance considering near-free surface

Brodogradnja (2025)

Yuanhui Wei Jianing Zhang Kaihao Liu Jiazhen Pan Lei Zhang

Bionic flapping hydrofoil motion is increasingly used in bionic underwater robots. However, many scholars have focused their attention on the navigation problem in deep-water environments, thus ignoring changes in the hydrodynamics of hydrofoils under the action of the near-free-surface effect. This paper studies and explores the hydrofoil motion in near-free surfaces through the RANS viscous flow numerical simulation method, combined with overset mesh and adaptive mesh technology. Three different forms of motion are studied respectively, including a stationary fixed, a single-degree-of-freedom pitch and a two-degree-of-freedom heaving-pitching coupled hydrofoil. The effects of varying the immersion depth d on the lift and thrust generated were analyzed. Results indicate noticeable differences in the free surface action among different motion forms. When the water depth is less than one chord length C, the lift and thrust of the three motion forms decreased rapidly decrease. When d/C=1~1.5, the static fixed hydrofoil lift and thrust gradually approach the deep-water state. When d/C>2, the pitching motion of a single degree of freedom also tends to be stable. The two-degree-of-freedom motion is d/C>3. This finding shows that the effect of the near-free surface is closely related to the vertical motion. The greater the vertical motion is, the more severe the effect.

Free surface

10.21278/brod76108

Cite

Citations (0)

Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages

International Journal of Food Microbiology (2023)

Kaihao Liu Peng Yang Xu Dong Zhang Di Zhang Wu Liu

Debaryomyces hansenii

Staphylococcus xylosus

10.1016/j.ijfoodmicro.2023.110373

Cite

Citations (8)

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Food Chemistry X (2023)

Di Zhang Peng Yang Kaihao Liu Wu Liu Guoliang Li

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH < 5.2) caused the community to exhibit a fluctuation in succession pattern, the inoculation of Latilactobacillus paracasei (sample Y) maintained microbial diversity and was conducive to the accumulation of aldehydes and esters. In sample P, inoculated the starter with Latilactobacillus and Staphylococcus also maintained microbial diversity, the moderately acidic environment (pH > 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.

Starter

Pediococcus

10.1016/j.fochx.2023.100838

Cite

Citations (3)

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Journal of Agricultural and Food Chemistry (2024)

Liangyan Rong Kaihao Liu Mairui An Lan Zhang Di Zhang

The precise impact of species and strain diversity on fungal–bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal–bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.

Strain (injury)

Mutualism

10.1021/acs.jafc.3c08616

Cite

Citations (0)