职称

Title

教授

Professor

所在系别

Department

食品科学系

Department of Food Science

电子邮箱

kongbh@163.com, kongbh63@hotmail.com, kongbh@neau.edu.cn

Baohua KONGProfessor

College of Food Science, Northeast Agricultural University

Professor Kong received her Ph. D from China Agricultural University in 2000. She is "Longjiang Scholar" professor in Heilongjiang and won the title of "Longjiang Science and Technology Talent" in 2017. She is executive director of Chinese Association of Animal Product Processing (CAAPP) and director of Meat Product Chapter; director of Agricultural and Sideline Products Chapter of Chinese Society for Agricultural Machinery (CSAM). Professor Kong had a visiting scholar experience in University of Kentucky, USA in 2005-2006. She had studied the courses about food management in Hebrew University of Israel in 2007. Her research is focused on the functional properties of proteins and the processing technology of meat and meat products. Professor Kong is the director of National beef processing sub-center. She has received many professional awards and honors, including Second Prize of National Science and Technology Progress Award in China, and four First Prize, three Second Prizes and three Third Prizes of Science and Technology Award in provincial or ministerial level. She also obtained Chinese meat processing industry “Top 10 Most Outstanding People in Meat Science & Technology” in China (2005), “Outstanding Scientific Research Personnel Prize” for innovation and development of food industry in China (2011), “Technological Innovation Leader of China Meat Processing Industry” (2011). Professor Kong has published more than 690 research papers (206 papers cited by SCI and 78 papers cited by EI) and 22 books, eight of SCI papers were rated as “highly cited papers” (top 1%) by Essential Science Indicators (ESI), She obtained 30 licensed patents. She has mentored 40 Ph. D students and 137 M. S. students.

孔保华，二级教授,国务院特殊级帖获得者。获黑龙江省"龙江学者"和"龙江科技英才"称号，为省级教学名师，省杰出青年基金获得者，省头雁计划骨干成员。任中国畜产品加工学会常务理事，肉品分会主任，中国农业机械学会农副产品分会副理事长，2005年至2006年在美国肯塔基大学作访问学者。主要研究方向为蛋白质功能性和肉制品加工。为农业部国家牛肉加工分中心主任。主持和参加的科研项目50余项，包括国家十二五科技支撑，国家836课题，国家自然科学基金，国家十三五重点研发任务，省重大项目，省重点基金等。获国家科技进步二等奖1项，黑龙江省科学技术一等奖2项、二等奖3项、三等奖3项，国家教育部高校科技进步二等奖1项，中国轻工业联合会科技进步一等奖，中国商业总会科技进步一等奖1项。2005年荣获中国肉品加工业“十大杰出科技人物”。2011年获得为中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。2012年获得由中国肉类协会颁发的“中国肉类产业科技领军人物称号”。发表学术论文690余篇，其中发表SCI论文206篇，EI论文78篇, 8篇SCI为Essential Science Indicators高引论文(top 1%)。编写教材和专著22部。获得授权专利36项。指导博士研究生40人，硕士研究生137人。

学习

经历

1980.09-1984.07 在山西农业大学畜牧系获学士学位

1984.09-1987.07 在887700葡京线路检测获硕士学位

1997.09-2000.07 在中国农业大学887700葡京线路检测获博士学位

2000.11-2002.11 进入葡京线路检测中心网址动物营养学科博士后流动站

2005.02-2006.02 美国肯塔基大学访问学者

2007.04-2007.05以色列希伯来大学学习

社会

兼职

1.中国畜产品加工学会常务理事，肉品加工分会主任委员

2.中国农业机械学会第十届理事会理事

3.国家牛肉研究开发分中心主任

4.黑龙江省天然产物学会副理事长

5.中国农业机械学会农副产品加工机械分会副主任委员

6.黑龙江省天然产物工程学会副理事长

7.中国农学会农产品加工分会常务理事

8.黑龙江省食品科学学会常务理事

9.国家农产品加工技术研发体系畜产品加工专业委员会常务理事

10.为30余个国际期刊审稿人，国内7个期刊和国际2个期刊编委会成员

教学

成果

1.食品科学与工程专业创新实验区平台构建与实践, 2019年6月获得黑龙江省高等公司产品成果二等奖。第一

2.乳品工程专业创新人才培养模式的研究与实践，2012年1月获得黑龙江省高等公司产品成果二等奖。第一

3.食品科学与工程类专业实践教学体系的创新与实践. 2013年3月获得黑龙江省高度公司产品成果一等奖。第四

4.构建“四元一体”教学平台，培养食品科学与工程类专业人才的创新与实践，2014年7月获得国家教育部教学成果二等奖。第四

科研

成果

一、科研奖励：

获得省部级以上奖励12项，主要包括：

1.传统特色肉制品现代化加工关键技术及产业化，国家科技部，国家科技进步奖，二等奖，2019，第二

2.抗氧化肽和降血压肽的作用机制及其构效分析，黑龙江省科学技术奖（自然），一等奖，2016，第一

3.北方传统肉灌制品现代化生产及安全控制关键技术，黑龙江省科技科学技术奖（发明），一等奖，2014，第一

4.传统特色肉制品现代化加工关键技术及产业化应用，中国轻工业联合会科技进步奖，一等奖，2018，第二

5.生鲜食品气调包装贮藏保鲜机理及工艺装备研究以产业化应用，国家教育部科技进步奖，二等奖，2011，第二

6.氧化引发的蛋白质结构和功能特性变化及其机制研究，黑龙江省科学技术奖（自然），二等奖，2018，第二

7.调理肉制品品质提升关键技术创新及应用，黑龙江省科学技术奖（科技进步），二等奖，2020，第二

二、科研课题

主持和参加的科研项目近50余项，主要包括：

1.黑龙江省科技厅，“百千万”工程重大科技专项课题，2020ZX07B72，生鲜预制肉制品品质提升及加工关键技术研究，2020-10至2023-10，259万元，主持

2.国家自然科学基委员会，面上项目，31771990，基于蛋白和代谢组学研究发酵肉制品中乳酸菌氧化胁迫应答机制及抗氧化效果，2018-01至2021-12，61万元，主持

3.国家科技部，国家“十三五”重点研发计划项目子课题，2016YFD0401504-03，传统哈尔滨风干肠绿色制造关键技术研究，2016-01至2020-12，135万元，主持

4.黑龙江省科技厅，应用技术研究与开发计划重大项目，GA15B302，调理肉制品加工关键技术及安全质量控制，2015-08至2017-08，200万元，第二

5.国家自然科学基金委员会，面上项目，31471599，基于蛋白组学研究微生物发酵对肉制品蛋白质降解及风味形成机理，2015-01至2018-12，88万元，主持

6.国家农业部，公益性行业（农业）科研专项经费子课题，201303082-8,传统腌腊肉制品（风干肠）加工过程中亚硝胺的控制技术，2013-01至2017-12，30万元,主持

7.国家自然科学基金委员会，面上项目，31271897，微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究，2013-01至2016-12，86万元,主持

8.黑龙江科技厅，科技计划项目，GC13B212，中式肉灌制品现代化连续生产及品质控制技术，2013-01至2015-12，50万元，主持

9.国家科技部，十二五科技支撑计划，2012BAD28B02，动物源食品加工过程中质量安全控制技术研究，2012-01至2015-12，890万元，主持

10.黑龙江省教育厅，高校科技成果产业化前期研发培育项目，252CGZH25，糖基化亚硝基血红蛋白复合色素产业化技术，2012-01至2013-12，10万元，主持

11.国家科技部，农业科技成果转化资金项目，2011GB2B 200011，冷却肉气调包装和抗菌涂膜保鲜技术的产业化研究，2011-01至2012-12，60万元，第二

12.国家农业部，公益性行业（农业）科研专项经费项目子课题，200903012-02，肉类生产与加工质量安全控制技术，2009-01至2013-12，58.5万元，主持

13.国家自然科学基金委员会，面上项目，30871818，蛋白氧化引起的乳清蛋白结构及功能性变化的研究，2009-01至2011-12，32万元，主持

14.国家科技部，高技术研究发展计划863项目，2008AA10Z315，乳源蛋白抗氧化肽和降血压肽的生物制备技术,2008-03至2010-10，50万元,主持

15.黑龙江省科技厅，杰出青年基金，JC200702，肌肉蛋白凝胶特性及其改进技术的研究，2008-01至2010-12，20万元，主持

三、论文、专利、著作

1.获得专利：获得国家专利30项，其中发明专利20项。

2.出版著作：主编和副主编出版教材和专著22部，其中主编“肉制品品质及质量控制”专著获得国家科学技术学术著作出版基金资助，科学出版社；“低温西式低温肉制品加工技术”中国农业出版社；“肉制品深加工技术”科学出版社；“食品质量安全检测新技术”科学出版社；“肉品科学与技术”中国轻工业出版社；“畜产品加工储藏新技术”专著获得华夏英才基金的资助，科学出版社；“乳品科学与技术”科学出版社等。

3.发表论文：发表学术论文690余篇，其中SCI论文206篇，EI论文78篇。8篇SCI论文被ESI检索为高引用论文(top 1%)。SCI一区85篇。受邀近20余次在国际会议进行大会发言。

MajorPublications (2018-2021)

1. Niu, H. L., Zhang, M. C., Xia, X. F., Liu, Q.*, &Kong, B. H.*(2018). Effect of porcine plasma protein hydrosylates on long-term retrogradation of corn starch.Food Chemistry,239,172-179.

2. Niu, H. L., Chen, Y. C., Zhang, H.,Kong, B. H.*, & Liu, Q.*(2018). Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system.International Journal of Biological Macromolecules,107, 654-661.

3. Guan, H. N., Diao, X. Q., Jiang, F., Han, J. C.*, &Kong, B. H.(2018). The enzymatic hydrolysis of soy protein isolate by corolase pp under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates.Food Chemistry,245, 89-96.

4.Niu, H. L., Xia, X. F., Wang, C.,Kong, B. H.*, & Liu, Q.*(2018). Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.Food chemistry,242, 188-195.

5.Zhang, M. C., Niu, H. L., Chen, Q., Xia, X. F.*, &Kong, B. H.*(2018). Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.Meat Science, 136, 1-8.http://dx.doi.org/10.1016/j.meatsci.2017.10.005.

6. Liu, H.T., Li,Y.Y., Diao, X.P.,Kong, B.H.*,&Liu, Q.* (2018). Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions.Colloids and Surfaces A: Physicochemical and Engineering Aspects,538, 757-764.

7. Li, Y.,Niu, H. L.,Liu,H. T.,Liu, Q.*,&Kong, B.H.*(2018). Effect of porcine plasma protein with limited hydrolyzation coupled with Tween 20 on the physical and oxidative stability of oil-in-water emulsions.Food Biophysics,13, 1-11. https://doi.org/10.1007/s11483-017-9512-5.

8. Niu, H. L., Han, Q., Cao, C. A.,Liu, Q.*, &Kong, B.H.*(2018). Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates.International Journal of Biological Macromolecules,115,393-400.

9.Niu, H. L., Gao, M. K., Zhang, H.,Kong, B.H.*,Liu, Q.*(2018).Stability of oil-in-water emulsions fortified with enzymatic hydrolysates from porcine plasma protein.European Journal of Lipid Science and Technology, 1-8.

10.Sun, Q. X.,Zhao, X. X.,Xia,X. F.,Zhang,C.,&Kong, B.H.*(2018).Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage.Food Control,92, 190-200.

11.Zhao, X. X., Sun, Q. X., Qin, Z. Y., Liu, Q., &Kong, B.H.*(2018). Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis and its physicochemical properties.Ultrasonics Sonochemistry, 48, 11-18.

12. Chen,Y. C.,Wang,C.,Liu,H. T.,Liu,Q*.,&Kong, B.H.*(2018). Enhanced physical and oxidative stability of porcine plasma protein hydrolysates based oil-in-water emulsions by adding oxidized chlorogenic acid.Colloids and Surfaces A:Physicochemistry andEngineeringAspects,558, 330-337.

13. Li,Y. Y.,Liu,H. T.,Liu,Q.,Kong, B.H.*, Diao, X. P.*(2019). Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions.Food Hydrocolloids,87, 149-157.

14. Li, F. F., Wang, B.,Liu,Q., Chen, Q., Zhang, H. W.,Xia,X. F*. &Kong, B.H.*.(2019). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods.Meat Science,147, 108-115.

15. Sun, Q. X., Sun, F. D.,Xia,X. F., Xu, H. H., &Kong, B.H.*(2019). The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage.Ultrasonics Sonochemistry,51, 281-291.

16. Liu, P. X., Wang, S. W., Zhang, H., Wang, H. T., &Kong, B.H.*(2019). Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages.Meat Science,148, 96-104.

17.Sun, Q. X., Sun, F. D., Zheng, D. M.,Kong, B. H.*, Liu, Q.*(2019).Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage.Food Control, 100, 58-66.

18.Zhang, M. C.^#, Xia, X. F.^#, Liu, Q., Chen, Q.,Kong, B. H.*(2019). Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Science, 151, 24-32.

19.Sun, Q. X.,Chen, Q., Xia, X. F.,Kong, B. H.*, Diao, X. P.*(2019). Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins.Ultrasonics Sonochemistry, 54, 311-320.

20. Chen, Y. C., Jiang, S., Chen, Q., Liu, Q.*,Kong, B. H.*(2019). Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid.Process Biochemistry,79, 105-113.

21. Sun, Q. X., Zhao, X. X., Zhang, C., Xia, X. F., Sun, F. D.*,Kong, B. H.*(2019). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels.LWT - Food Science and Technology,108, 106-112.

22. Liu, H. T., Han, G., Zhang, H., Liu, Q.,Kong, B. H.*(2019). Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates.Food Hydrocolloids,94, 418-427.

23.Jiang, S., Cao, C. A., Xia, X. F., Liu, Q.*,Kong, B. H.*(2019). Enhancement of the textural and gel properties of Frankfurters by adding thermo-reversible or thermo-irreversible curdlan gels.Journal of Food Science,84, 1068-1077.

24. Sun, F. D., Sun, Q. X., Zhang, H.,Kong, B. H.*,Xia, X. F.* (2019). Purification and biochemical characteristics of the microbial extracellular protease fromLactobacillus curvatusisolated from Harbin dry sausages.International Journal of Biological Macromolecules,133, 987-997.

25. Huang, L., Ding, B., Zhang, H.,Kong, B. H.*, Xiong, Y. L. (2019). Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.Journal of The Science of Food and Agriculture,99, 4379-4747.

26. Wen, R. X., Hu, Y. Y., Zhang, L., Wang, Y., Chen, Q.*,Kong, B. H.*(2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.Meat Science,156, 33-43.

27. Sun, F. D., Hu, Y. Y., Chen, Q.,Kong, B. H.*, Liu, Q.* (2019). Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages.Meat Science,156, 156-165.

28. Chen, J. X., Hu, Y. Y., Liu, Q., Chen, Q.*,Kong, B. H.*(2019).Effect of NaCl substitutes on thephysical,microbial and sensory characteristics ofHarbin dry sausage.Meat Science,156, 205-213.IF=3.483.

29. Sun, F. D., Li, Q. X., Liu, H. T.,Kong, B. H.*, Liu, Q.* (2019).Purification and biochemical characteristics of the protease fromLactobacillus brevisR4 isolated from Harbin dry sausages. LWT-Food Science and Technology,113, 108287.

30. Qin, Z. Y., Jia, X. W., Liu, Q.,Kong, B. H.*, Wang, H.* (2019). Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers.International Journal of Biological Macromolecules,137, 224-231. 107. Hu, Y. Y., Chen, Q., Wen, R. X., Wang, Y., Qin, L. G.*,Kong, B. H.*(2019).Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria andStaphylococcus xylosus.LWT-Food Science and Technology,114, 108392.

31. Li, F. F., Wang, B.,Kong, B. H.Shi, S., Xia, X. F.* (2019). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles.Food Hydrocolloids,97, 1-8. IF=5.839

32. Dong, C. H., Wang, B., Li, F. F., Zhong, Q., Xia, X. F.*,Kong, B. H.*(2020). Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature.Meat Science,159, 107919.

33. Cao, C. A., Zhao, S. C., Chen, J. X., Wang, H., Liu, Q.*,Kong, B. H.*(2020). Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide.International Journal of Biological Macromolecules,142, 803-810.

34. Zhao, X. X., Han, G., Wen, R. X., Xia, X. F., Chen, Q.,Kong, B. H.* (2020). Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.Food research international,127, 108723.

35. Zhao, X. X.,Han, G.,Sun, Q. X.,Chen, Q., Liu, Q.,Kong, B. H.* (2020). Influence of lard-baseddiacylglycerolon rheological and physicochemicalpropertiesof thermally-induced gels of pork myofibrillar protein at different pH.LWT - Food Science and Technology,117, 108708.

36. Chen, Y. C., Jia, X. W., Sun, F. D., Jiang, S., Liu, H. T., Liu, Q.*,Kong, B. H.*(2020). Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters. Meat Science,160, 107968.

37. Zhang, L., Du, H. Z., Zhang, P.,Kong, B. H.*, Liu, Q.* (2020). Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market.Food and Chemical toxicology,135, 110931.

38. Wang, B., Du, X.,Kong, B. H.,Liu, Q., Li, F. F., Pan, N., Xia, X. F.* (2020).Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcinelongissimus dorsi.Ultrasonics Sonochemistry,64, 104860.

39. Sun, F. D., Hu, Y. Y., Yin, X. Y.,Kong, B. H.*, Qin, L. G.* (2020). Production, purification and biochemical characterization of the microbial protease produced byLactobacillus fermentumR6 isolated from Harbin dry sausages.Process Biochemistry, 89, 37-45.

40. Jia, X. W., Qin, Z. Y., Xu, J. X.,Kong, B. H., Liu, Q.*, Wang, H.*(2020). Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films.International Journal of Biological Macromolecules,157, 641-647.

41. Han, G., Zhang, L., Li, Q. X., Wang, Y., Chen, Q.*,Kong, B. H.*(2020). Impacts of different altitudes and natural drying times on thelipolysis, lipid oxidationand flavour profile of traditional Tibetan yak jerky. Meat Science,162, 108030.

42. Jiang, S., Zhao, S. C., Jia, X. W., Wang, H., Liu, Q.*,Kong, B. H.*(2020). Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels.Food Chemistry,311, 126018. https://doi.org/10.1016/j.foodchem.2019.126018.

43.Wang, B.,Kong, B. H.,Li,F. F.,Liu, Q.,Zhang, H. W.,Xia, X. F.*(2020). Changes in the thermal stability and structure of protein from porcine longissimus dorsiinduced by different thawing methods.Food Chemistry, 126375.

44. Shi, S.,Kong, B. H.,Wang, Y., Liu, Qian., Xia, X. F.* (2020). Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia.Meat Science,163, 108080.

45. Hu, Y. Y., Zhang, L.,Zhang, H.,Wang, Y.,Kong, B. H.*, Chen, Q.* (2020). Physicochemical properties and flavor profile of fermented dry sausages with reduction of sodium chloride.LWT-Food Science and Technology,124, 109061.

46. Yang, Y. F., Xie, B. F., Liu, Q.,Kong, B. H.*, Wang, H.* (2020). Fabrication and characterization of a novel polysaccharide based composite nanofiber films with tunable physical properties.Carbohydrate Polymers,236, 116054.

47. Du, X., Chang, P., Tian, J. Y.,Kong, B. H., Xia, X. F.* (2020).Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles.LWT-Food Science and Technology,124, 109140.

48. Li, F. F., Zhong, Q.,Kong, B. H.,Wang, B., Pan, N., Xia, X. F.* (2020). Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage,Food Research International, 133, 109142.

49. Luo, H. T., Li, P. J., Zhang, H. W., Diao, X. P.,Kong, B. H.*(2020). Nitrosylmyoglobin formation in meat byLactobacillus fermentumAS1.1880 is due to its nitric oxide synthase activity.Meat Science,166, 108122.

50. Hu, Y. Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q.*,Kong, B. H.*(2020).The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China,Food Microbiology,91, 103505.

51. Cao, C. A., Wang, C., Feng, Y. Y., Liu, H., Liu, Q.*,Kong, B. H.*(2020).Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets.Colloids and Surfaces A: Physicochemical and Engineering Aspects,597, 124818.

52. Guan, H. N., Diao, X. P., Han, J. C.*,Kong, B. H.(2020). Effect of high pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions,Journal of The Science of Food and Agriculture.

53. Zhang, C., Li, X. A., Wang, H., Xia, X. F.,Kong, B. H.*(2020).Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast.Ultrasonics Sonochemistry,67, 10517.

54. Liu, H. T., Zhang, H., Liu, Q., Chen, Q.*,Kong, B. H.*(2020). Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound.Ultrasonics Sonochemistry,67, 105160.

55. Zhang, C., Sun, Q. X., Chen, Q., Sun, F. D.,Kong, B. H.*(2020). Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast.International Journal of Refrigeration,117, 247-255.

56. Qin, Z. Y., Jia, X. W., Liu, Q.,Kong, B. H.,Wang, H.* (2020). Enhancing physical properties of chitosan/pullulan electrospinning nanofibers via green crosslinking strategies.Carbohydrate Polymers,247, 116734.

57. Zhang, H., Wang, Q., Liu, H. T.,Kong, B. H.*, Chen, Q.* (2020). In vitro growth performance, antioxidant capacity and cell surface physiological characteristics ofPediococcus pentosaceusR1 andLactobacillus fermentumR6 stressed under different NaCl concentrations.Food & functions,11, 6376-6386.

58. Sun, Q. X., Zhang, C., Li, Q. X., Xia, X. F.,Kong, B. H.*(2020). Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing.Journal of Food Science, 85(9), 2879-2888.

59. Chen, J. X., Feng, Y. Y.,Kong, B. H.,Xia, X. F., Liu, Q.* (2020). An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20.Colloids and Surfaces A: Physicochemical and Engineering Aspects, 604, 125332.

60. Yufan Yang, Shengliang Zheng, Qian Liu, Baohua Kong, Hao Wang*. (2020). Fabrication and characterization of cinnamaldehyde loaded polysaccharide composite nanofiber film as potential antimicrobial packaging material. Food Packaging and Shelf Life, 26, 100600.

61. Chen, J. X., Feng, Y. Y.,Kong, B. H.,Xia, X. F., Liu, Q.* (2020). An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20.Colloids and Surfaces A: Physicochemical and Engineering Aspects,604, 125332.

62. Zhang, H., Liu, J. M., Wen, R. X., Chen, Q.*,Kong, B. H.*(2021). Untargeted metabolomic approach to reveal the metabolite profile ofPediococcus pentosaceusR1 under oxidative stress.LWT- Food Science and Technology,135, 110041.https://doi.org/10.1016/j.lwt.2020.110041.

63. Dong, C. H., Du, X., Zhong, Q., Wang, J. J., Hu, Y. Y.,Kong, B. H.,Xia, X. F.* (2021). Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens.Food Control,121, 107600.

64. Pan, N., Dong, C. H., Du, X.,Kong, B. H.,Sun, J. Y., Xia, X. F.* (2021). Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Science,172, 108313.

65. Yin, X. Y., Lv, Y. C., Wen, R. X., Wang, Y., Chen, Q.*,Kong, B. H.*(2021). Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue.Meat Science,172, 108345. 143. Wen, R. X., Lv, Y. C., Li, X. A., Chen, Q.*,Kong, B. H.*(2021) High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions.Meat Science,172, 108348.

66. Lv, Y. C., Yin, X. Y., Wang, Y., Chen, Q.*,Kong, B. H.*(2021). The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis.Food Control, 123,107701.

67.Zhang, F. X., Zhao, H. L., Cao, C. A.,Kong, B. H.,Xia, X. F., Liu, Q.* (2021)Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50 %.Ultrasonics Sonochemistry, 105379.

68.Qin, L. G., Yu, J., Zhu, J. M.,Kong, B. H.,Chen, Q.* (2021). Ultrasonic-assisted extraction of polyphenol from the seeds ofAllium senescensL. and its antioxidative role in Harbin dry sausage.Meat Science,172,108351.

69. Zhong, Q., Li, H. J., Deng, S. Y., Ren, Y. M.,Kong, B. H.,Xia, X. F.* (2021).Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process.LWT- Food Science and Technology, 110381.

70.Li, H. J., Hu, Y. F., Zhao, X. H., Wan, W., Du, X.,Kong, B. H.,Xia, X. F.* (2021). Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad.LWT- Food Science and Technology, 110403.

71. Wang, B., Li, F. F., Pan, N.,Kong, B. H.,Xia, X. F.* (2021). Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.Meat Science,172, 108335.

72. Feng, Y. Y., Ma, X. L.,Kong, B. H.,Chen, Q., Liu, Q.* (2021). Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration.Food Hydrocolloids,111, 106379.

73. Yin, X. Y., Du, H. Z., Xu, M., Chen, Q.*,Kong, B. H.*(2021). Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market.Meat Science, 108360.

74. Chen, Q., Hu, Y. Y., Wen, R. X., Wang, Y., Qin L. Q.*,Kong, B. H.*(2021). Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.Meat Science,172, 108338.

75. Hu, Y. Y., Wang, H.,Kong, B. H.,Wang, Y., Chen Q. *. (2021). The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation.LWT- Food Science and Technology, 138, 110689.

76. Hu, Y. Y., Zhang, L., Wen, R. X., Chen Q.*Kong, B. H.*.Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review.Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2020.1858269 Published online: 30 Dec 2020.

77. Zhang, L., Hu, Y. Y., Wang, Y.,Kong, B. H.*,Chen Q.*.(2021). Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME-GC-MS.LWT- Food Science and Technology, 140, 110764.

78. Pan, N., Hu, Y. F., Ren, Y. M., Kong, B. H., Xia, X. F.*. (2021). Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.Meat Science,https://doi.org/10.1016/j.meatsci.2020.108420

79. Cao, C. A., Feng, Y. Y.,Kong, B. H.,Sun, F. D., Yang, L., Liu, Q.*. (2021). Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation.International Journal of Biological Macromolecules, 172, 429-438.

80. Zhang, L., Xia, X, F., Xu, M.,Kong, B. H.*,Liu, Q.*. (2021). Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time.Food Control, 124, 107905.

81. Wen, R., Sun, F. D., Wang, Y., Chen, Q.*,Kong, B. H.*. (2021). Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation.LWT- Food Science and Technology, 142, 110982.

82. Sun, F. D., Wang, H., Wang, H. P., Xia, X. F.,Kong, B. H.*. (2021). Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage.LWT- Food Science and Technology, 142, 111056.

83. Zhang, C., Liu, H. T., Xia, X. F., Sun, F. D.,Kong, B. H.*. (2021). Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein.LWT- Food Science and Technology, 142, 111016.

84. Wen, R. X., Li, X. A., Han, G., Chen, Q.*,Kong, B. H.*. (2021). Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation.Food Microbiology, 103764

85. Sun, Q. X.,Kong, B. H.*, Liu, S. C., Zheng, O. Y., Zhang, C. (2021). Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality.LWT- Food Science and Technology, 141, 1110806.

86. Wang, B., Li, H., Huang, Z. B.,Kong, B. H.*, Liu, Q., Wang, H., Xu, M., Xia X. F.*. (2021). Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time.Meat Science, 176, 108457.

87. Yin, X. Y., Wen, R. X., Sun, F. D., Wang, Y.,Kong, B. H., Chen Q.*. (2021). Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose.LWT- Food Science and Technology, 143, 111144.

88. Cao, C. A., Feng, Y. Y.,Kong, B. H., Xia X. F., Liu, M. Y., Chen, J. X., Zhang, F, Y., Liu, Q.*. (2021). Textural and gel properties of frankfurters as influenced by variousκ-carrageenan incorporation methods.Meat Science,176, 108483.

89. Chen, J. X., Zhao, J. H.,Kong, B. H., Chen, Q., Liu, Q.*, Liu, H. G.*. (2021). Comparative study of oxidative structural modifications of unadsorbed and adsorbed proteins in whey protein isolates-stabilized oil-in-water emulsions under the stress of primary and secondary lipid oxidation products.Foods, 10, 593.

90. Sun, Q. X.,Kong, B. H.*, Liu, S. C., Zheng, O. Y., & Zhang, C. (2021). Ultrasonic freezing reduces protein oxidation and myofibrillar gel quality loss of Common Carp (Cyprinus carpio) during long-time frozen storage.Foods, 10, 629.

91. Liu, H. T., Zhang, H., Liu, Q., Chen, Q.*,Kong, B.H.*. (2021). Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies.Trends in Food Science and Technology, 112, 25-35.

92. Wen, R. X., Sun, F. D., Li, X. A., Chen, Q.*,Kong, B.H.*. (2021). The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China.Food Microbiology, 98, 103787.

93. Fangda Sun, Ran Tao, Qian Liu, Hui Wang,Baohua Kong*. (2021). Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein. Journal of the Science of Food and Agricultural, 101, 5016-5027.

94. Haotian Liu, Jingnan Zhang, Hui Wang, Qian Chen*,Baohua Kong*. (2021). High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly. Ultrasonics Sonochemistry, 74, 105554. https://doi.org/10.1016/j.ultsonch.2021.105554

95. Chao Zhang,Qinxiu Sun,Qian Chen, Qian Liu,Baohua Kong*. (2021). Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. Journal of Food Science, 86, 1692-1703.https://doi.org/10.1111/1750-3841.15699.

96. Xiaoqin Diao, Haining Guan,Baohua Kong*, Dengyong Liu*, Yonggen Zhang. (2021). In vitro digestion of emulsied lard-based diacylglycerols. Journal of the Science of Food and Agriculture, 101, 3386–3393.https://doi.org/10.1002/jsfa.10968

97.Hui Wang, Qiang Wang, Xiufang Xia, Fangda Sun*,Baohua Kong*.(2021). Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins, Journal of Food Science, 86, 1642-1655.https://doi.org/10.1111/1750-3841.15726

98. Chuanai Cao, Xin Li, YongchaoYin,Baohua Kong, Fangda Sun, Qian Liu*. (2021). Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior. Foods, 10, 1027. https://doi.org/10.3390/foods10051027

99. Yingying Hu , Yongjie Li , Jiamin Zhu ,Baohua Kong , Qian Liu , Qian Chen *. (2021). Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria, Food Research International 2021,145,110391 https://doi.org/10.1016/j.foodres.2021.110391.

100. Chuanai Cao, Chao Wang, Dongxue Yuan,Baohua Kong, Fangda Sun, Qian Liu*. (2021). Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions. International Journal of Biological Macromolecules, 183, 1459-1474.https://doi.org/10.1016/j.ijbiomac.2021.05.134

101. Xiaoyu Yin, Qian Chen, Qian Liu, Yan Wang,Baohua Kong*. (2021). Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods, 10, 1180. 2016https://doi.org/10.3390/foods10061180

102. Dong Yu, Yang-Yang Feng, Jing-Xin Xu,Baohua Kong, Qian Liu*, Hao Wang*. (2021). Fabrication, characterization, and antibacterial properties of citric acid crosslinked PVA electrospun microfibre mats for active food packaging. Packaging Technology and Science, DOI: 10.1002/pts.2566.

103. Huan Zhang, Jianhang Xu, Qian Chen, Hui Wang (王辉),Baohua Kong*. (2021). Physiological, morphological and antioxidant responses ofPediococcus pentosaceus R1andLactobacillus fermentum R6isolated from Harbin dry sausages to oxidative stress. Foods 2021, 10, 1203.https://doi.org/10.3390/foods10061203.

104. Huan Zhang,Baohua Kong, Haotian Liu, Fangda Sun, Qian Chen*. (2021). Physiology and antioxidant activity ofPediococcus pentosaceus R1andLactobacillus fermentum R6in response to lactic acid stress. LWT- Food Science and Technology, 143, 111144.https://doi.org/10.1016/j.lwt.2021.111878.

105. Hui Wang, Jinming Liu, Qian Chen,Baohua Kong*, Fangda Sun*. (2021). Biochemical properties of extracellular protease fromStaphylococcus epidermidisisolated from Harbin dry sausages and its hydrolysis of meat protein. Food Bioscience,https://doi.org/10.1016/j.fbio.2021.101130.

106. Fangda Sun, Huiping Wang, Qian Liu,Baohua Kong*, Qian Chen*. (2021). Effects of temperature and pH on the structure of a protease fromLactobacillus brevis R4isolated from Harbin dry sausage and molecular docking of the protease to the meat protein. Food Bioscience, 42, 101099.https://doi.org/10.1016/j.fbio.2021.101099.

107.Yufan Yang, Yuanyue Shi, Xueke Cao, Qian Liu,Baohua Kong*, Hao Wang*. (2021). Preparation and functional properties of poly(vinyl alcohol)/ethyl cellulose/tea polyphenol electrospun nanofibrous films for active packaging material. Food Control, 130, 108331.https://doi.org/10.1016/j.foodcont.2021.108331

108. Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu*,Baohua Kong*. (2021). Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in Harbin dry sausages. Foods, 2021, 10, 1460. https://doi.org/10.3390/ foods10071460

109. Deng, S. Y., Bai, X., Li, Y., Wang, B.,Kong, B. H., Liu, Q., & Xia, X. F.*. (2021). Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. Meat Science, 181, Article 108604. https://doi.org/10.1016/j.meatsci.2021.108604

110. Shi, S., Zhao, M. N., Li, Y.,Kong, B. H., Sun, F. D., Yu, W. H., & Xia, X. F.*. (2021). Effect of hot air gradient drying on quality and appearance of beef jerky. LWT – Food Science and Technology, 150, Article 111974. https://doi.org/10.1016/j.lwt.2021.111974

111. Ge Han, Qian Chen, Xiufang Xia, Qian Liu,Baohua Kong*, Hao Wang*. (2021). High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Science, 181, 108617. https://doi.org/10.1016/j.meatsci.2021.108617

112.Hongzhen Du, Qian Chen, Qian Liu, Yan Wang,Baohua Kong*. (2021). Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose. Meat Science, 182, 108626.https://doi.org/10.1016/j.meatsci.2021.108626

113.Jiaxin Chen, Xin Li,Baohua Kong, Jinglin Ma, Meiyue Liu, Chengguo Liu,* and Qian Liu*. (2021). How to Efficiently Remove tert-butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating tert-butylhydroquinone’s Influence on Oxidative Stabilities of Model Oil-in-Water Emulsions. European Journal of Lipid Science and Technology, 123, 2000385: 1-10. DOI: 10.1002/ejlt.202000385

114.Iftikhar Hussain Badar, Haotian Liu, Qian Chen, Xiufang Xia,Baohua Kong*. (2021).Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety, 2021, 1-40.https://doi.org/10.1111/1541-4337.12813

115. Lang Zhang, Yingying Hu, Iftikhar Hussain Badar,Baohua Kong*, Qian Chen*. (2021). Prospects of artificial meat: opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 116, 434-444.https://doi.org/10.1016/j.tifs.2021.07.010.

116. Huan Zhang, Chao Zhang, Haotian Liu, Qian Chen*,Baohua Kong*. (2021). Proteomic response strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages to oxidative stress. Food Bioscience, 44, 101364.

117. Haitang Wang, Xiufang Xia, Xiaoyu Yin, Haotian Liu, Qian Chen*,Baohua Kong*. (2021). Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods. International Journal of Biological Macromolecules, 193, 672-680. https://doi.org/10.1016/j.ijbiomac.2021.10.105

118. Lang Zhang, Qian Chen, Qian Liu, Xiufang Xia, Yan Wang,Baohua Kong*. (2022).Effect of different types of smoking materials on the flavour, heterocyclic aromatic amine, and sensory property of smoked chicken drumsticks.Food chemistry, 2022, 367, 130680.https://doi.org/10.1016/j.foodchem.2021.130680

119. Haotian Liu, Zhi Wang, Iftikhar Hussain Badar, Qian Liu, Qian Chen*,Baohua Kong*. (2022). Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food Chemistry, 367,130756. https://doi.org/10.1016/j.foodchem.2021.130756.

120. Rongxin Wen,Baohua Kong, Xiaoyu Yin, Huan Zhang, Qian Chen*. (2022) Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry. Meat Science, 183,108658. https://doi.org/10.1016/j.meatsci.2021.108658

121. Huan Zhang, Zhi Wang, Zhiwei Li, Keda Wang,Baohua Kong*, Qian Chen*. (2022). L-glycine and L-glutamic acid protect Pediococcus pentosaceus R1 against oxidative damage induced by hydrogen peroxide. Food Microbiology. Food Microbiology, 101, 103897.https://doi.org/10.1016/j.fm.2021.103897.

122. Lang Zhang, Qiang Wang, Zhi Wang, Qian Chen, Fangda Sun, Ming Xu,Baohua Kong*. (2022). Influence of different ratios of sucrose and green tea leaves on heterocyclic aromatic amine formation and quality characteristics of smoked chicken drumsticks. Food Control, 133, 108613.https://doi.org/10.1016/j.foodcont.2021.108613

123. Yingying Hu, Yongjie Li , Xiang-ao Li , Hongwei Zhang , Qian Chen*,Baohua Kong*. (2022). Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles. LWT - Food Science and Technology 154 112723. https://doi.org/10.1016/j.lwt.2021.112723

124. Haitang Wang, Haining Guan, Hongwei Zhang, Haotian Liu, Qian Chen*,Baohua Kong*. (2022). Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation. LWT - Food Science and Technology, 154, 112787.https://doi.org/10.1016/j.lwt.2021.112787

125. Chuanai Cao, Dongxue Yuan, Xin Li,Baohua Kong, Qian Chen, Fangda Sun, Qian Liu*. (2022). Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Science, 185, 108708.https://doi.org/10.1016/j.meatsci.2021.108708

126. Wen, R., Yin, X., Hu, Y., Chen, Q.*,Kong, B.* (2022). Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China. LWT - Food Science and Technology, 154, 112853.https://doi.org/10.1016/j.lwt.2021.112853.

127. Jiaxin Chen, Xin Li,Baohua Kong, Qian Chen, Qian Liu. (2022). Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 633, 127916. https://doi.org/10.1016/j.colsurfa.2021.127916

128. Haitang Wang, Jiamin Zhu, Hongwei Zhang, Qian Chen*,Baohua Kong*. Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations.Journal of Molecular Liquids, 349, 118190. https://doi.org/10.1016/j.molliq.2021.118190

129. Nan Pan, Wei Wan, Xin Du,Baohua Kong, Qian Liu, Xiufang Xia*, Fangfei Li*. (2022). Mechanisms of change in emulsifying capacity induced by protein denaturation and aggregation in quick-frozen pork patties with different fat levels and freeze-thaw cycles. Foods, 2022, 11, 44, 1-15.https://doi.org/10.3390/foods11010044

130. Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen,Baohua Kong*. (2022). Influence of partial replacements of NaCl by KCl on quality characteristics and the heterocyclic aromatic amine contents of bacon. Foods, 11,143.https://doi.org/10.3390/foods11020143.

奖励

荣誉

1.黑龙江省龙江学者特聘教授

2.黑龙江省杰出青年基金获得者

3.国务院特殊津贴获得者

4.黑龙江省头雁团队主要成员

5.获得黑龙江“龙江科技英才”支持计划

6.获得黑龙江省教育厅全省高校师德先进个人

7. 2012年获得由中国肉类协会颁发的“中国肉类产业科技领军人物称号”。

8. 2011年获得为中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。

9. 2005年荣获中国肉品加工业“十大杰出科技人物”。

10. 2012年获黑龙江省全省高校师德先进个人。

11.获得葡京线路检测中心网址博士研究生优秀指导教师、教学质量奖、巾帼女杰、教书育人、先进个人等奖励。