科研 成果 |
● 科研项目 主要从事微生物菌种资源挖掘与利用、肉品风味、发酵肉制品加工与质量安全控制方面的研究工作。黑龙江省优青获得者，黑龙江省普通本科高等学校青年科技创新人才，黑龙江省“科技特派员”、“东农学者计划”杰出学者，葡京线路检测中心网址“青年才俊”。近5年主持科研项目13项，主要包括国家自然科学基金3项，黑龙江“百千万”工程科技重大专项，黑龙江省自然科学基金（优秀青年），黑龙江省博士后特别资助（青年英才计划）、黑龙江省博士后面上项目（一等）、黑龙江省普通本科高等学校青年创新人才项目等，授权专利8项，制定地方标准2项。 ● 代表性著作、论文 在本领域国内外高水平期刊Trends in Food Science & Technology，Critical Reviews in Food Science and Nutrition，Food Chemistry，Food Microbiology，Food & Function，Food Control、食品科学、中国食品学报等上发表论文200余篇，以第一/通讯作者发表一区TOP期刊SCI论文40余篇，ESI前1%高被引论文3篇，EI论文16篇，h-index=30。 ■ 代表性著作 Ø 主编，《肉制品品质及质量控制》，科学出版社（“国家科学技术学术著作出版基金”资助） Ø 主编，《肉制品加工新技术》，科学出版社（“国家科学技术学术著作出版基金”资助） Ø 主编，《肉制品检测新技术》，科学出版社 Ø 参编，《低温西式肉制品加工技术》，中国农业出版社 ■ 代表性论文 Ø Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin*, Baohua Kong*. 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, 2021, 172, 108338. (ESI前1%高被引论文) Ø Xiaoyu Yin, Rongxin Wen, Fangda Sun, Yan Wang, Baohua Kong, Qian Chen*. Collaborative analysis on difference 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, 2021, 143, 111144. (ESI前1%高被引论文) Ø Lang Zhang, Yingying Hu, Yan Wang, Baohua Kong*, Qian Chen*. 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, 2021, 140, 110764. (ESI前1%高被引论文) Ø Liu, Haotian, Huan Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Filamentous myosin in low-ionic strength meat protein processing media: assembly mechanism, impact on protein functionality, and inhibition strategies. Trends in Food Science & Technology, 2021, 112, 25-35. (IF 16.002) Ø Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, Xiufang Xia, Baohua Kong*, Qian Chen*. Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 2021, 116, 434-444. (IF 16.002) Ø Yingying Hu, Lang Zhang, Iftikha Hussain Badar, Qian Liu, Haotian Liu, Qian Chen*, Baohua Kong*. Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition, 2022 (IF 11.208) Ø Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen*, Baohua Kong*. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Critical Reviews in Food Science and Nutrition, 2022 (IF 11.208) Ø Yingying Hu, Hui Wang, Baohua Kong, Yan Wang, Qian Chen*. The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation，LWT - Food Science and Technology, 2021, 138, 110689. Ø Yingying Hu, Yongjie Li, Baohua Kong, Qian Liu, Qian Chen*. Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International, 2021, 145, 110391. Ø Xiaoyu Yin, Hongzhen Du, Ming Xu, Qian Chen*, Baohua Kong*. Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Science, 2021, 172, 108360. Ø Rongxin Wen, Baohua Kong, Xiaoyu Yin, Huan Zhang, Qian Chen*. Profiling of volatile compounds by gas chromatography-ion mobility spectrometry and electronic nose in beef jerky inoculated with different autochthonous lactic acid bacteria. Meat Science, 2022, 183, 108658. Ø Rongxin Wen, Xiang-ao Li, Ge Han, Qian Chen*, Baohua Kong*. Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation. Food Microbiology, 2021, 99, 103764. Ø Rongxin Wen, Fangda Sun, Xiang-ao Li, Qian Chen*, Baohua Kong*. The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China. Food Microbiology, 2021, 98, 103787. Ø Huan Zhang, Qiang Wang, Haotian Liu, Baohua Kong*, Qian Chen*. In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. Food & Function, 2020, 11, 6376. Ø Huan Zhang, Baohua Kong, Haotian Liu, Fangda Sun, Qian Chen*. Response of physiology and antioxidant activities of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 to lactic acid stress. LWT - Food Science and Technology, 2021, 149, 1111878. Ø Huan Zhang. Zhi Wang, Zhiwei Li, Keda Wang, Baohua Kong*, Qian Chen*. L-glycine and L-glutamic acid protect Pediococcus pentosaceus R1 isolated from Harbin dry sausages against oxidative damage induced by hydrogen peroxide. Food Microbiology, 2022, 101, 103897. Ø Haotian Liu, Zhi Wang, Iftikhar Hussain Badar, Qian Liu, Qian Chen*, Baohua Kong*. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food Chemistry, 2022, 367, 130756. Ø Haotian Liu, Huan Zhang, Qian Liu, Qian Chen*, Baohua Kong*. 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, 2020, 67, 105160. Ø Haotian Liu, Jiangnan Zhang, Hui Wang, Qian Chen*, Baohua Kong*. High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly. Ultrasonics Sonochemistry, 2021, 74, 105554. Ø Yichao Lv, Xiaoyu Yin, Yan Wang, Qian Chen*, Baohua Kong*. The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis. Food Control, 2021, 123, 107701. Ø Haitang Wang, Haining Guan, Hongwei Zhang, Haotian Liu, Qian Chen*, Baohua Kong*. Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation. LWT - Food Science and Technology, 2021, 154, 112787. Ø 吕懿超, 李香澳, 王凯博, 孔保华, 陈倩*. 乳酸菌作为生物保护菌的抑菌机理及其在食品中应用的研究进展.食品科学, 2021, 42(19): 281-290. Ø 殷小钰, 刘昊天, 邹汶蓉, 孔保华, 陈倩*. 肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展. 食品科学, 2020, 42(15): 288-294. Ø 刘昊天, 殷小钰, 汪海棠, 孔保华, 陈倩*. 基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展. 食品科学, 2020, 41(21): 230-273. Ø 温荣欣, 扈莹莹, 殷小钰, 王妍, 孔保华, 陈倩*. 食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响. 食品科学, 2020, 41(02): 29-36. Ø 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩*. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响, 食品科学, 2019, 40(18): 8-14. |
