科研 成果 |
从事肉源蛋白质改性加工与利用，蛋白质分子组装及活性物质递送等方面的研究，近年来参与国家自然科学基金、黑龙江“百千万”工程科技重大专项、黑龙江省自然科学基金等项目工作。在国内外学术期刊上发表文章20余篇，其中第一/通讯作者SCI论文7篇（一区Top），总IF为56.259，单篇最高12.563，EI论文3篇，核心论文2篇。 代表性论文： [1]Haotian Liu, yuanyuan Li, xinping Diao, Baohua Kong*, Qian Liu*. Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 538: 757-764.（SCI检索IF: 4.539二区） [2]Haotian Liu, Ge Han, Huang Zhang, Qian Liu, Baohua Kong*.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 [J]. Food Hydrocolloids, 2019, 94, 418-427. (SCI检索IF:9.147一区TOP) [3]Haotian Liu,Huang 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 [J]. Ultrasonics Sonochemistry, 2020, 67: 105160. (SCI检索IF:7.491一区TOP) [4]Haotian Liu, Huang 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 [J]. Trends in Food Science & Technology, 2021,112, 25-35 (SCI检索IF:12.563 一区TOP) [5]Haotian Liu, Jingnan 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 [J]. Ultrasonics Sonochemistry, 2021, 74, 105554 (SCI检索IF:7.491 一区TOP) [6]Haotian Liu, Iftikhar Hussain Badar, Chao Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Intermolecular sulfhydryl-disulfide interchange interference to suppress thermal aggregation of myofibrillar protein in water through high-intensity ultrasound and hydrogen peroxide treatment [J]. Food Chemistry, 2022, 367, 130756 (SCI检索IF:7.541 一区TOP) [7]刘昊天，殷小玉，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[J].食品科学，2020,41（21）：230-237.（EI检索） [8]刘昊天，李媛媛,汪海棠,孔保华*.不同水解度猪骨蛋白水解物对水包油型乳状液乳化特性的影响[J].食品科学，2018，39（16）:60-67. （EI检索） [9]刘昊天,李媛媛,孔保华*.基因组学技术在鉴定及预测猪肉质量特性生物标志物中的应用[J].食品工业科技, 2016, 37(13): 381-385;（中文核心） [10]刘昊天,李媛媛,孔保华*.天然乳化剂在食品乳状液中应用研究进展[J].食品工业, 2017(7):223-227.（中文核心） |
