一、代表性科研项目 1. 国家“十二五”科技支撑计划课题,2011BAD09B01,乳基料加工关键技术研究与产业化,2011/01-2013/12,已结题,主持; 2. 国家“十二五”科技支撑计划课题,2011BAD09B02,干酪系列食品加工关键技术研究及产业化子课题,2011/01-2013/12,已结题,主持; 3. 国家“科技助力经济2020”重点专项子课题,新型智能奶酪和乳清加工成套设备及高效利用关键技术的研发,2020/07-2021/06,已结题,主持; 6. 2019年黑龙江省百千万工程重大专项课题,中国母乳功能成分解析及牛乳基婴幼儿奶粉研制及产业化,2019/12-2022/12,在研,主持; 7. 2020年黑龙江省百千万工程重大专项课题,乳制品关键配料及功能性配方产品研制与产业化,2020/10-2023/10,在研,主持; 8. 黑龙江省应用技术研究与开发计划重大项目课题,GA16B201-3,母乳中甘油三酯种类及其含量研究及系列婴幼儿奶粉的开发,2016/12-2018/12,已结题,主持; 9. 中国食品科学技术学会食品科技基金雅培食品营养与安全专项科研基金,母乳MFGM脂质分析及母乳脂质体生理代谢功能的研究,2020.10-2022.10,在研,主持 10. 中国食品科学技术学会食品科技基金项目,2016zfjj02,乳脂替代烘焙油脂的应用及其营养优势研究,2017/02-2018/02,在研,主持; 11. 国家教育部创新团队发展计划项目,IRT-0959-301,乳酸菌代谢调控与发酵剂制造技术二级课题-干酪促熟的非发酵剂乳酸菌的筛选及促熟模型的建立研究,2011/01-2013/12,已结题,主持; 12. 国家科技部星火计划项目,功能型母乳化婴儿奶粉的开发及产业化子课题,2012/01-2014/12,已结题,主持; 13. 黑龙江省科技厅攻关课题,GCB05404,涂抹型再制干酪的研制及其物性和流变学特性的研究,2005/01-2006/12,已结题,主持; 14. 教育部高等学校博士学科点专项科研基金,20092325110010,超临界二氧化碳应用于乳及乳制品杀菌的微生物死亡机理的研究,2010/01-2012/12,已结题,主持; 15. 教育部留学回国人员科研启动基金,高压CO2对原料奶中致病菌及腐败菌灭活及应用的研究,2010/01-2011/12,主持; 16. 黑龙江省教育厅科学技术研究面上项目,12541027,适合干酪生长的益生菌筛选及益生菌干酪的研究,2014/01-2016/12,已结题,主持; 17. 黑龙江省教育厅科学技术研究面上项目,11551061,莫扎瑞拉(Mozzarella)模拟干酪工艺及物性影响因素的研究,2010/01-2012/12,已结题,主持; 18. 黑龙江省教育厅科学技术面上项目,10551023,涂抹型再制干酪加工机理及其流变学特性的研究,2005/01-2007/12,已结题,主持; 19. 黑龙江省省属高校科技成果研发项目,TSTAU-R2018015,新一代营养配方乳粉配方设计、功能和关键技术研究及开发,2017/10-2020/10,在研,主持; 20. 黑龙江省高校科技成果产业化前期研发培育项目,1253CGZH28,适合我国系列干酪食品加工关键技术与产品的中试开发,2012/07-2014/12,已结题,主持; 21. 哈尔滨市科学技术局留学回国人员基金,2012RFLXN033,干酪促熟发酵剂乳酸菌筛选、鉴定及促熟作用机理研究,2012/01-2014/12,已结题,主持; 22. 国家科技部“十一五”科技支撑项目重大专项子课题,东北农区农业集约化生产技术集成及产业化示范—益生菌在乳制品中应用技术研究,2006/01-2010/12,已结题,主持; 23. 国家科技部“十一五”重大专项子课题,常温再制干酪保质期的研究,2006-2010,已结题,主持; 24. 哈尔滨市科技局青年基金,2003AFQXJ045,大豆牛乳混合干酪的研制及加工机理的研究,2004/01-2006/12,已结题,主持。 25. 国家重点研发计划,现代食品加工及粮食收储运技术与装备重点专项-方便营养型蛋制品绿色加工关键技术研究及开发2018YFD0400300,2018/7/1-2020/12/31,主要参加人; 26. 黑龙江省财政厅农业开发项目,20130241,克东县飞鹤奶伴侣加工科技项目中的双层包埋技术子课题,2013/5-2016/5,已结题,主持; 27. 黑龙江省“十一五”畜禽副产物重大专项-子课题,GB06B403-2,畜禽骨骼超微粉碎技术及其产品应用的研究,2006/01-2008/12,已结题,主持; 28. 国家科技部“十五”重大奶业专项课题子课题,亚油酸强化奶粉的研制,2003-2005,已结题,主持; 29. 黑龙江省工信委《黑龙江省十三五乳制品工业发展规划课题》,2016,已结题,主持; 30. 三区”科技人才选派,克山县黑龙江汇昌贝滋特乳业有限公司,2015,已结题,主持; 二、授权专利 1. 一种高降胆固醇活性的低脂契达干酪及其制备方法,2021.04.08,中国,ZL201710950376.2 2. 含有植物甾醇酯微胶囊的夸克干酪及其制备方法,2021.04.13,中国,ZL201611255833.8 3. 一种模拟母乳脂肪酸的复配油脂及含有该复配油脂的婴幼儿配方羊奶粉及该奶粉的制备方法,2021.11.09,中国,ZL201811340961.1 4. 一种干酪抗氧化肽的制备方法,2021.06.01,中国,ZL201710950377.7; 5. 含有植物乳杆菌和干酪乳杆菌的抗氧化契达干酪及其制备方法,2020.11.10,中国,ZL201710012032.7 6. 含有微胶囊化降胆固醇植物乳杆菌的white-brined干酪及其制备方法,2020.07.10,中国,ZL201710011747.0 7. 一种以益生元和乳清浓缩蛋白为壁材的微胶囊化乳清蛋白水解物的制备及其方法,2017.9.19,中国,ZL201510207262.X;已转化 8. 利用乳清蛋白肽降低血清胆固醇水平的产品和制备方法,2016.2.5,中国,ZL201310741701.6; 9. 加压二氧化碳和三种天然抑菌剂对液体食品中芽孢的协同杀菌方法,2015.12.3,中国,ZL201310741702.0; 10. 含有低聚异麦芽糖和鼠李糖乳杆菌的干酪及其生产方法,2015.8.12,中国,ZL201310743236.X; 11. 含有产胞外多糖干酪乳杆菌的低脂契达干酪及其制备方法,2015.6.17,中国,ZL201310743315.0; 12. 一种低钠低脂型模拟干酪及生产方法,2013.7.31,中国,ZL201210136871.7; 13. 一种非褐变的常温贮藏干酪生产方法,2013.6.12,中国,ZL201210139822.9;已转化 14. 新型研磨石超微粉碎机,2009.11.11,中国,ZL200920099017.1; 15. 超微粉体滑角自动测量仪,2008.4.30,中国,ZL200720116427.3。 三、代表性论文 SCI: 1. Simulated In Vitro Infant Gastrointestinal Digestion of Infant Formulas Containing Different Fat Sources and Human Milk: Differences in Lipid Profiling and Free Fatty Acid Release, Journal of Agricultural and Food Chemistry, 2021,69(24):6799-6809(一区,TOP期刊) 2. Effect of Particle Size and Interface Composition on the Lipid Digestion of Droplets Covered with Membrane Phospholipids. Journal of Agricultural and Food Chemistry, 2021, 69(1): 159-169(一区,TOP期刊) 3. Comparative lipidomics analysis of human milk and different fat source infant formulas by using UHPLC-Q-TOF-MS. Journal of Agricultural and Food Chemistry, 2021, 69(3):1146-1155(一区,TOP期刊) 4. Comparative analysis of lipid digestion characteristics in human, bovine and caprine milk based on simulated in vitro infant gastrointestinal digestion, Journal of Agricultural and Food Chemistry, 2021,69(35):10104-10113(一区,TOP期刊) 5. Enhanced in vitro functionality and food application of L. acidophilus encapsulated in whey protein isolate and (-)-epigallocatechin-3-gallate conjugate, Journal of Agricultural and Food Chemistry, 2021,69, 11074-11084(一区,TOP期刊) 6. Comparative analysis of interfacial composition and structure of fat globules in human milk and infant formulas, Food Hydrocolloids,2021,124,107290(一区,TOP期刊) 7. Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions. Food Hydrocolloids, 2020,101(一区,TOP期刊) 8. Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions. Ultrasonics Sonochemistry, 2022, 82, 105881.(一区,TOP期刊) 9. A comparative analysis of lipid digestion in human milk and infant formulas based on simulated in vitro infant gastrointestinal digestion. Foods, 2022, 11, 200. (一区,TOP期刊) 10. Physicochemical and Functional Characterization of Newly Designed Biopolymeric-Based Encapsulates with Probiotic Culture and Charantin. Foods, 2021, 10, 2677. (一区,TOP期刊) 11. Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS, FoodChemistry, 2020,310(一区,TOP期刊) 12. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions. FoodChemistry, 2020.310. (一区,TOP期刊) 13. Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication, LWT-Food Science and Technology, 2021,148,111747. (一区,TOP期刊) 14. Identification of antioxidant peptides from Cheddar cheese made with Lactobacillus helveticus. LWT-Food Science and Technology, 2021,141,110866.(一区,TOP期刊) 15. Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. LWT-Food Science and Technology, 2021,145,111295. (一区,TOP期刊) 16. Characterization and anti-hyper-lipidemic effect of micro encapsulated phytosterol enriched cheddar cheese, LWT-Food Science and Technology, 2020,134,110114. (一区,TOP期刊) 17. Potato protein: An emerging source of high quality and allergy free protein and its possible future based products, Food Research International, 2021,148,110583. (一区,TOP期刊) 18. Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion, LWT-Food Science and Technology, 2018, 95:99-106. 19. Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus, LWT-Food Science and Technology, 2016, 73: 37-43. 20. Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose, LWT-Food Science and Technology, 2019,109:130-136 21. Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese, Food Control, 2017, 79: 44-49. 22. The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening, International Dairy Journal,2021,115:104947. 23. Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity, International Dairy Journal,2020,102, 104584 24. Effect of lactation stages and dietary intake on the fatty acid composition of human milk (A study in Northeast China), International Dairy Journal, 2020,101 25. Recent Approaches and Methods for the Formulation of a Risk Free Infant Formula: Review,FoodReviewsInternational. 2021 26. Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review, Journal of Functional Foods, 2021,87,104812. 27. Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances, Food Research International,2018,105:241-249. 28. Improved viability of microencapsulated probiotics in a freeze dried banana powder during storage and under simulated gastrointestinal tract, Probiotics and Antimicrobial Proteins, 2019,11:1330-1339. 29. Effect of exopolysaccharides-producing strain on oxidation stability of DHA micro algae oil microcapsules, Food Bioscience, 2018,23:60-66. 30. Decomposition of dibutyl phthalate in goat whey solution by different catalytic ozonation treatments: Performance and efficiency, Environmental Technology & Innovation, 2020,20,101165 31. Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria. International Journal of Food Properties, 2019,22(1):218-229. 32. Effect of resistant starch and inulin on the properties of imitation Mozzarella cheese, International Journal of Food Properties, 2016, 19: 159-171. 33. Imitation cheese manufacture using rapid visco-analyzer and its optimization, International Journal of Food Properties, 2016, 19: 1053-1064. 34. Impact of using exopolysaccharides (EPS)-producing strain on qualities of half-fat Cheddar cheese, International Journal of Food Properties, 2015, 18 (7): 1546-1559. 35. Effect of waxy rice starch on textural and microstructural properties of microwave-puffed cheese chips, International Journal of Dairy Technology, 2018,71(2):501-511 36. Isomaltooligosaccharide increase the Lactobacillus rhamnosus viable count in Cheddar Cheese, International Journal of Dairy Technology, 2015, 68 (3): 389-399. 37. Separation and purification of hypocholesterolaemic peptides from whey protein and their stability under simulated gastrointestinal digestion, International Journal of Dairy Technology, 2018,71(2):460-468 38. Effects of rapid visco analyzer on the functional properties of imitation mozzarella cheese (abstract). Journal of Dairy Science. 2010,93(1):328-328. 39. Amino acid mutations in the env gp 90 protein that modify N-linked glycosylation of the Chinese EIAV vaccine strain enhance resistance to neutralizing antibodies, Virus Genes, 2016,52(8):814-822. 40. Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose, Journal of Food Processing and Preservation, 2016 41. Study on microwave-accelerated casein protein grafted with glucose and β-cyclodextrin to improve the gel properties,International Journal of Food Science & Technology,2015,50(6), 1429-1435. 42. Relationship between membrane damage, leakage of intracellular compounds, and inactivation of Escherichia coli treated by pressurized CO2, Journal of Basic Microbiology 2014, 54(8): 858-865. 43. Comparison of inactivation effects of pressurized CO2 and thermal pasteurization on natural microorganisms in raw milk, Food, Agriculture and Environment 11 (2013) 767-772. EI: 1. 基于脂质组学法对母乳、牛乳及羊乳脂质的差异分析.食品科学,2021 2. 不同脂肪来源婴儿配方奶粉与母乳的甘油脂组成差异.食品科学,2021 3. 乳脂肪球膜的特性、开发及在模拟母乳脂肪球结构中的应用.食品科学,2021 4. 益生菌契达干酪抗氧化肽的结构及其体内代谢稳定性.食品科学,2021 5. 瑞士乳杆菌对契达干酪成熟期间所产ACE抑制肽的影响及其消化稳定性.食品科学,2021 6. 不同脂肪来源婴儿配方乳粉与母乳脂质组成的差异,食品科学,2021 7. 婴儿配方乳粉脂质母乳化的研究进展,食品科学,2021 8. 植物乳杆菌低脂契达干酪降胆固醇活性的研究.中国食品学报,2020 9. 乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响.食品科学,2020 10. 不同加工方式和蛋白组成下冰淇淋脂肪球低温失稳研究,农业机械学报,2020,51(8):365-371. 11. 超声对乳清蛋白及其水解物的美拉德产物抗氧化性及结构的影响.中国食品学报,2019,19(2):62-70. 12. 母乳与山羊乳功能性不饱和脂肪酸及脂肪球微观结构的比较.食品科学,2019,40(19):83-88. 13. 黄油的烘焙稳定特性及其脂肪酸含量变化的研究,食品科学,2020.12 14. 发酵乳清蛋白制备抗氧化肽对微胶囊化DHA微藻油氧化稳定性的影响.中国食品学报,2018,18(5):88-97. 15. 贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响.食品科学,2018,39(9):53-59. 16. 超声预处理对酪蛋白美拉德反应产物抗氧化性和结构的影响.中国食品学报,2018,182):125-133. 17. 植物乳杆菌和干酪乳杆菌对契达干酪的抗氧化活性及模拟胃肠道活菌数研究.中国食品学报,2018,18(6):130-138. 18. 植物甾醇酯的微囊制备及其在夸克干酪中的应用.中国食品学报,2018,18(5):78-87. 19. 微胶囊化对植物乳杆菌在高盐干酪中存活率的影响.中国食品学报,2018,18(5):98-105. 20. 益生菌对契达干酪成熟过程中抗氧化性变化的影响.食品科学,2018,39(22):179-185. 21. 消化对益生菌干酪抗氧化活性的影响.食品科学,2018,39(3):90-96. 22. 酪蛋白与大豆蛋白双蛋白微波膨化模拟干酪食品.中国食品学报,2017,17(1):84-91. 23. 胶囊化鼠李糖乳杆菌在模拟胃肠道中活性的研究.中国食品学报,2016,16(12):23-29. 24. 美拉德反应对乳清分离蛋白及其水解物抗氧化性的影响.食品科学,2017,38(1):171-176. 25. 微胶囊化干酪乳杆菌和嗜酸乳杆菌在冻干香蕉粉中的活力研究.中国食品学报,2017,17(9):33-40. 26. 微胶囊化乳清蛋白水解物的降胆固醇活性、苦味和稳定性研究.中国食品学报,2017,17(1):31-38. 27. 超声协同美拉德反应对酪蛋白乳化性和凝胶性的影响.中国食品学报,2016,16(10):73-79. 28. RP-HPLC柱后衍生法检测干酪中6种生物胺.中国食品学报,2015,15(5):213-218. 29. 促熟干酪的非发酵剂乳酸菌筛选及其对干酪浆模型蛋白质降解的研究.食品科学,2012,33(1):131-135. 30. 牦牛乳干酪素制备模拟干酪的质构模型研究.中国食品学报,2010,10(05):123-130. 31. 加工条件对涂抹型再制干酪品质的影响.食品科学,2008(3):200-203. 利用破坏应力确定超微粉碎骨粉的前处理工艺研究.食品科学,2008,29(12):377-380. |