科研 成果 |
主持科研项目 [1] “十三五”国家重点研发计划课题，肠道微生态调控技术研究和营养健康食品创制及产业化. 2016年07月至2020年12月 [2] 国家“十二五”科技支撑子课题,大豆蛋白生物柔性解离技术研究. 2014年01月-2016年12月 [3] 博士后研究人员落户黑龙江科研启动金，大豆油脂体稳定性及其破乳机理的研究. 2014年1月-2015年12月 [4] 葡京线路检测中心网址“学术骨干”项目，油脂体维持TAGs高氧化稳定性机制. 2015年6月-2018年6月 [5] 国家“十二五”科技支撑子课题，大豆蛋白高值化利用关键技术的研究与开发. 2012年1月-2014年12月 发表主要论文 [1] Zhang, H.C., SunC. B., Han,W., Zhang,J.,Hou,J. C*., Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011 . Meat Science, 2018, 136(2): 30-34. [2] Wang, Q. L., Cui, C.L., Jiang, L. Z., Liu, Y., Liang, X.T.,Hou, J. C*., Oil bodies extracted from high-fat and low-fat soybeans: stability and composition during storage. Journal of Food Science, 2017, 82(6): 1319-1325. [3] Hou, J.C*., Liu, F., Ren, D.X., Han, W.W., Du, Y.O., Effect of culturing conditions on the expression of key enzymes in the proteolytic system ofLactobacillus bulgaricus. Journal of Zhejiang University-Sience B, 2015 16(4): 317-326. [4] Hou, J. C*., Jiang, C.G., Long, Z. C. Nitrite level of pickled vegetables in Northeast China. Food Control, 2013, 29(1): 7-10. [5] Hou, J. C*., Wang, F., Wang, Y. T., Liu, F. Effects of vitamin E on the concentration of conjugated linoleic acids and accumulation of intermediates of ruminal biohydrogenation in vitro. Small Ruminant Research, 2013, 111(1-3): 63-70. [6] Wang, F., Jiang, L. Z., Zhu, X. Q.,Hou, J. C*. Effects of frying on polar material and free fatty acids in soybean oils. International Journal of Food Science & Technology, 2013, 48(6): 1218-1223. [7] Hou, J. C*., Wang, F., Ren, D. X.Effect of the supplementation of fish oil on the conjugated linoleic acid production, especially accumulation of trans-11 C18:1 and trans-10 C18:1 fatty acids: An in vitro rumen fermentation study. Small Ruminant Research, 2011, 99(8): 148-152. [8] Hou, J. C*., Jiang, L. Z., Zhang, C. W. Effects of frying on the trans-fatty acid formation of soybean oils. European Journal of Lipid Science and Technology, 2012, 114(3), 287–293. [9] Hou, J. C*., Wang, F., Wang, Y.T., Xu, J., Zhang, C. W. Assessment of trans fatty acids in edible oils in China. Food Control, 2012, 25(1):211-215. [10] Hou, J. C*., Liu, F., Wang, D. G., Ren, D. X Effect of parity on conjugated linoleic acid (CLA) content in milk fat and CLA-desaturase index in mammary. Milk Science International, 2011, 66(1): 33-37. [11] Hou, J. C*., Variations of trans octadecenoic acids, especially trans-10 C18:1 and trans-11 C18:1 in milk fat. Milk Science International, 2011, 66(2): 189-192. [12] Hou, J. C*., Liu Y. P., Wang, Y. T., Xiao, Z. G., Liu, F., Wang, F., Xu, J. Promoting the production of conjugated linoleic acid by optimizing the fermentation parameters of Lactobacillus. Milchwissenschaft, 2011, 66(4): 368-371 [13] Hou, J. C*. Liu, Y. P., Du, P., Xu, J., Jiang, L. Z. Optimization of protectant formulation of Lactobacillus plantarum during lyophilization by using a response surface methodological approach. Milchwissenschaft, 2012, 67(1) :3-5. [14] 崔春利，张鸿超，王秋岭，蒋姗姗，周鑫，江连洲，侯俊财*.温度对不同油料作物油脂体理化稳定性的影响.食品科学, 2018, 39(3): 1-6. [15] 李盈盈,韩宛君, 曹宋宋,侯俊财*,姜瞻梅,姜成刚,王海梅, 逄诗玥.牛溶菌肽线性衍生物Bac2a的生物特性及其稳定性研究.生物医学工程学杂志2017, 34(4): 572-577. [16] 耿浩,刘悦,梁新婷, 朱瑞麒,侯俊财*.热诱导WPC和WPI聚合乳清蛋白乳化性及稳定性的研究.中国食品学报, 2016, 16(8): 71-77. [17] 刘悦，王秋岭，孙亚婷，江连洲，侯俊财*.高油大豆与低油大豆油脂体结构蛋白的研究.中国食品学报, 2017, 17(5): 264-269. [18] 王秋岭,刘悦, 江连洲,侯俊财*.热处理对高油和低油大豆油脂体乳化性的影响.中国食品学报, 2017, 17(8): 74-79. [19] 梁新婷,江连洲,侯俊财*,王胜男.高油大豆与低油大豆油脂体组成及其稳定性的研究.中国粮油学报, 2016, 31(10): 11-16. [20] 杜越欧,侯俊财*.保加利亚乳杆菌胞内肽酶基因在菌体不同生长阶段表达研究.中国食品学报, 2013,13(10):184-190. [21] 侯俊财,江连洲*,王芳,张春伟.深度油炸对食用油中反式亚油酸含量的影响.中国粮油学报, 2012, 27(1): 62-65. [22] 江连洲,赵谋明,陈复生, 侯俊财.大豆精深加工关键技术创新与应用.中国食品学报2012, 12(6):1-8. |
