研究方向为食品生物技术，主要围绕微生物代谢调控、菌种资源挖掘、功能材料的原位生物合成及应用开展研究。

代表性学术论文

1. Liu, S. Y., Wang, W., Lu, H. Y., Shu, Q., Zhang, Y., & Chen, Q. H. New perspectives on physiological, biochemical and bioactive components during germination of edible seeds: A review. Trends in Food Science & Technology, 2022, 123, 187-197.（IF₅: 18.4）

2. Liu, S. Y., Gu, S. M., Shi, Y., & Chen, Q. H. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Food Chemistry, 2024,431, 137122.（IF₅: 9.7）

3. Liu, S. Y., Lou, H. H., Luo, J. Q., Albashir, D., Shi, Y., & Chen, Q. H. A novel in situ biosynthesized bacterial cellulose/MoS₂/TiO₂ composite film for efficient removal of dyes and pathogenic bacteria from industrial wastewater under sunlight illumination. ACS Applied Materials & Interfaces, 2025, 17(13), 19543-19561.（IF₅: 8.8, 补充封面论文）

4. Liu, S. Y., Lu, H. Y., Zhang, S. L., Shi, Y., & Chen, Q. H. Phages against pathogenic bacterial biofilms and biofilm-based infections: A review. Pharmaceutics, 2022, 14(2), 427.（IF₅: 5.8, ESI高被引论文）

5. Liu, S. Y., Luo, J. Q., Shi, Y., & Chen, Q. H. Unlocking the potential of Komagataeibacter europaeus FMES: A novel source of bacterial cellulose from Monascus vinegar biofilm. Carbohydrate Polymer Technologies and Applications, 2025, 10, 100841.（IF₅: 7.1）

6. Liu, S. Y., Luo, J. Q., Liu, X. Y., Shi, Y., & Chen, Q. H. Integrative liquid chromatography–tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China. Food Quality and Safety, 2024, 8.（IF₅: 4.8）

7. Liu, S. Y., Wei, T. Y., Lu, H. Y., Liu, X. Y., Shi, Y., & Chen, Q. H. Interactions between mannosylerythritol lipid-A and heat-induced soy glycinin aggregates: Physical and chemical characteristics, functional properties, and structural effects. Molecules, 2022, 27(21), 7393.（IF₅: 4.6）

8. 刘思宇，舒琴，芦红云，陈启和。不同改良剂对冷冻面团及其蒸制包子品质的影响。中国食品学报，2023, 23(02): 173-182.（EI）

9. 刘思宇，史瑛，陈启和。干燥香榧假种皮精油挥发性成分、体外抗氧化活性及抑菌效果研究。河南工业大学学报（自然科学版），2023, 44(03): 42-49.（北大核心）

代表性专利

1. 史瑛，刘思宇，陈启和，王禹锡，骆佳琪。一株高效降解亚硝酸盐和高产酸的副干酪乳酪杆菌FMES-1及其应用。（国家发明专利，授权）

2. Qihe CHEN, Siyu LIU, Ying SHI, Qianhui QI. Bacterial cellulose-producing Komagataeibacter europaeus strain FMES and use thereof.（美国专利，公开）

3. 陈启和，刘思宇，史瑛，王禹锡。一种乳酸菌用冻干保护剂及乳酸菌冻干粉的制备方法和应用。（国家发明专利，公开）

4. 陈启和，刘思宇，王禹锡，芦红云。一种乳酸菌和细菌纤维素产生菌混合发酵原位生产益生菌椰纤果的方法及应用。（国家发明专利，公开）