1. 国家自然科学基金（面上项目）：发酵香肠中基于微生物多样性及其相互作用的风味形成及机制研究

2. 国家自然科学基金（面上项目）：发酵肉制品中基于蛋白氧化作用的风味形成及机制研究

3. 国家自然科学基金（青年基金），风味物质与肌原纤维蛋白相互作用规律及分子机制的研究

4. 黑龙江省“百千万”工程重大科技专项：特色肉制品开发与安全品质提升技术研究示范

5. 黑龙江省自然科学基金项目（优秀青年）：肌原纤维蛋白氧化修饰对发酵肉制品风味保持能力影响的研究

6. 黑龙江省博士后特别资助经费：发酵肉制品中乳酸菌作为生物保护剂的抑菌和抗氧化作用及机理研究

7. 黑龙江省博士后面上项目：传统发酵肉制品中基于微生物多样性的生物胺降解机制研究

1. 中国食品科学技术学会科技创新二等奖（技术进步奖）：北方特色肉制品品质控制及功能性肉制品创制与产业化，第二完成人

2. 黑龙江省科学技术二等奖（自然类）：氧化引发的蛋白质结构和功能特性变化及其机制研究，第四完成人

3. 黑龙江省科学技术二等奖（技术发明类）：调理肉制品品质提升关键技术创新及应用，第四完成人

4. 黑龙江省畜牧科技一等奖：氧化引发的蛋白质结构和功能特性变化及其机制研究，第四完成人

代表性专著

1. 陈倩，殷小钰，孔保华主编，《肉制品检测新技术》，科学出版社（“十四五”时期国家重点出版物出版专项规划项目），ISBN 978-7-03-075997-9

2. 孔保华，陈倩，刘骞主编，《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），ISBN 978-7-03-075898-9

3. 孔保华主编，陈倩等副主编，《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），ISBN 978-7-03-044945-0

代表性论文

第一/通讯作者发表一区TOP期刊SCI论文50余篇，其中ESI高被引（TOP1%）论文5篇，h-index=38

1. 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高被引）

2. Qian Chen, Baohua Kong*, Qi Han, Xiufang Xia, Li Xu. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. LWT - Food Science and Technology, 2017, 77: 389-396.（ESI高被引）

3. Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen*, Baohua Kong*. 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, 2021, 172, 108345.（ESI高被引）

4. 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高被引）

5. Yingying Hu, Lang Zhang, Qian Liu, Yan Wang, Qian Chen*, Baohua Kong*. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. Food Microbiology, 2020, 91, 103505.（ESI高被引）

6. Jiaxin Chen, Yingying Hu, Rongxin Wen, Qian Liu, Qian Chen*, Baohua Kong. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Science, 2019, 156: 205-213.

7. Rongxin Wen, Yingying Hu, Lang Zhang, Yan Wang, Qian Chen*, Baohua Kong. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science, 2019, 156: 33-43.

8. Ge Han, Lang Zhang, Qixuan Li, Yan Wang, Qian Chen*, Baohua Kong*. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science, 2020, 162, 108030.

9. Yingying Hu, Lang Zhang, Huan Zhang, Yan Wang, Qian Chen*, Baohua Kong*. Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride, LWT-Food Science and Technology, 2020, 124, 109061.

10. Yingying Hu, Lang Zhang, Qian Liu, Yan Wang, Qian Chen*, Baohua Kong*. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. Food Microbiology, 2020, 91, 103505.

11. 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.

12. 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.

13. Huan Zhang, Jinming Liu, Rongxin Wen, Qian Chen*, Baohua Kong*. Metabolomics profiling reveals defense strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages under oxidative stress. LWT - Food Science and Technology, 2021, 135, 110041.

14. Rongxin Wen, Huan Zhang, Xiangao, Li, Qian Chen*, Baohua Kong*. High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions. Meat Science, 2021, 172, 108348.

15. Ligang Qin, Jing Yu, Jiamin Zhu, Baohua Kong, Qian Chen*. Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage. Meat Science, 2021, 172, 108351.

16. 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.

17. 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.

18. 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.

19. Yingying Hu, Lang Zhang, Rongxin Wen, 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, 62(10): 2741-2755.

20. Rongxin Wen, Fangda Sun, Yan Wang, Qian Chen*, Baohua Kong*，Evaluation of the potential lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation, LWT - Food Science and Technology, 2021, 142, 110982.

21. 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.

22. 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.

23. 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.

24. Haotian Liu, 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.

25. 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.

26. 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.

27. 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.

28. 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.

29. 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.

30. Rongxin Wen, Baohua Kong, Xiaoyu Yin, Huan Zhang, Qian Chen*. Characterisation of flaovur profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry. Meat Science, 2022, 183, 108658.

31. 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.

32. Fangda Sun, Huiping Wang, Qian Liu, Baohua Kong*, Qian Chen*. Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins. Food Bioscience, 2021, 42, 101099.

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

34. 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.

35. Haitang Wang, Xiufang Xia, Xiaoyu Yin, Haotian Liu, Qian Chen*, Baohua Kong*. Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods. International Journal of Biological Macromolecules, 2021, 193, 672-680.

36. 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, 2022, 349, 118190.

37. Yingying Hu, Yongjie Li, Xiang-ao Li, Hongwei Zhang, Qian Chen*, Baohua Kong*. 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, 2022, 145, 112723.

38. Rongxin Wen, Xiaoyu Yin, Yingying Hu, Qian Chen*, Baohua Kong*. Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China. LWT - Food Science and Technology, 2022, 154, 112853.

39. Xiang-ao Li, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, Qian Chen*. Flavour compensation role of yeast strains in reduced-salt dry sausages: taste and odour profiles. Foods, 2022, 11(5), 650.

40. Yingying Hu, Yuan Tian, Jiamin Zhu, Rongxin Wen, Qian Chen*, Baohua Kong*. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiology, 2022, 106, 104059.

41. Yingying Hu, Jiawang Wang, Qian Liu, Yan Wang, Jing Ren, Qian Chen*, Baohua Kong*. Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. Food Bioscience, 2022, 47, 101778.

42. Haitang Wang, Hongwei Zhang, Qian Liu, Xiufang Xia, Qian Chen*, Baohua Kong*. Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches, Food Research International, 2022, 160, 111624.

43. Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, Qian Liu, Qian Chen*, Baohua Kong*. Insights into the flavour perception and enhancement of sodium-reduced fermented foods: a review. Critical Reviews in Food Science and Nutrition, 2022.

44. Huiping Wang, Hongwei Zhang, Siting Liu, Ligang Qin, Qian Chen*, Baohua Kong*. Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition. Food research international. 2022, 162, 112084.

45. Xiaoyu Yin, Mingkun Gao, Haitang Wang, Qian Chen*, Baohua Kong*. Probing the interaction between selected furan derivatives and porcine myofibrillar proteins by spectroscopic and molecular docking approaches. Food Chemistry, 2022, 397, 133776.

46. Ligang Qin, Xiang-ao Li, Yu-Xiang Huang, Yongjie Li, Qian Chen*. Flavour profile of traditional dry sausage prepared with partial substitution of NaCl with KCl. Foods, 2023, 12, 388.

47. Yingying Hu, Zhiming Dong, Rongxin Wen, Baohua Kong, Weihua Yu, Jianzhao Wang, Haotian Liu*, Qian Chen*. Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 2023, 204, 109240.

48. Rongxin Wen, Zhiming Dong, Yichao Lv, Haotian Liu, Bazhenova Bayana, Baohua Kong*, Qian Chen*. Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages. LWT-Food Science and Technology, 2023, 184, 115032.

49. Jianhang Xu, Yuhang Fan, Haotian Liu, Qian Liu, Sesegma Zhamsaranova, Baohua Kong*, Qian Chen*. Improvement of rheological properties and 3D printability of pork pastes by the addition of xanthan gum. LWT - Food Science and Technology, 2023, 173, 114325.

50. Jiawang Wang, Yumeng Sui, Jiasheng Lu, Zhiming Dong, Haotian Liu, Baohua Kong*, Qian Chen*. Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China, Food chemistry X, 2023, 19, 100840.

51. Jiawang Wang, Yumeng Sui, Xin Liu, Baohua Kong, Ligang Qin*, Qian Chen**. Exploring potential correlations between fungal communities, safety, and quality properties of traditional fermented sauerkraut from Northeast China, LWT-Food Science and Technology, 2023, 185, 115185.

52. Ying-ao Zhu, Pengyuan Sun, Chengyu Duan, Yuhang Cao, Baohua Kong, Hui Wang *, Qian Chen **. Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion. Food research international, 2023, 174, 113634.

53. Huiping Wang, Yumeng Sui, Jiaqi Liu, Baohua Kong, Huiyao Li, Ligang Qin* and Qian Chen*. Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China. Food Chemistry X, 2023, 20, 100979.

54. Yumeng Sui, Xiang-ao Li, Yuan Gao, Baohua Kong, Yitong Jiang*, Qian Chen*. Effect of yeast inoculation on the bacterial community structure in reduced-salt Harbin dry sausages: a perspective of fungi-bacteria interactions. Foods, 2024, 13, 307.

55. Huiping Wang, Yumeng Sui, Jiaqi Liu, Haotian Liu, Ligang Qin, Qian Chen*, Baohua Kong*. Screening and mining microorganisms with broad-spectrum biogenic amine degrading ability from naturally fermented dry sausage collected from Northeast China. Meat Science, 2024, 210, 109438.

1. 陈倩，王慧平，孔保华，王家旺，刘骞，张宏伟，刘昊天. 一种广谱降解生物胺的清酒乳杆菌及其应用，ZL 202211169975.8

2. 陈倩，扈莹莹，孔保华，朱嘉敏，张浪，刘骞. 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法，ZL 202111339454.8

3. 陈倩，温荣欣，孔保华，扈莹莹，刘骞，张宏伟，殷小钰，李香澳. 一株发酵性能良好且具有产香功能的汉逊德巴利酵母菌及其筛选方法，ZL 202110659527.5

4. 孔保华，陈倩，李木子，孙钦秀，刘骞.一株具有体外抗氧化活性的戊糖片球菌R1及其在发酵肉品中作为抗氧化剂的应用，ZL 201410273218.4

5. 孔保华，李沛军，陈倩，夏秀芳. 可转化高铁肌红蛋白生成氧合肌红蛋白的弯曲乳杆菌R5及其新用途，ZL 201310282268.4

6. 刘骞，韩建春，孔保华，李鑫，陈倩. 一种应用于冰温鱼糜中的天然保鲜剂及利用其进行鱼糜冰温保鲜的方法，ZL 201210166565.8

7. 刘骞，孔保华，孙方达，韩建春，张宏伟，陈倩，冯旸旸，曹传爱，魏苏萌，张风雪. 一种畜禽血液清洁收集装置，ZL 202211239009.9

8. 刘骞，孔保华，韩建春，孙方达，陈倩，王浩，张宏伟. 一种小型动物油脂精炼设备，ZL202122428213.2

其他获奖

1. “全球前2%顶尖科学家”

2. 黑龙江省高层次人才

3. 黑龙江省“科技特派员”

4. 东北农业大学“青年五四”奖章获得者

5. 东北农业大学“东农学者”计划—杰出学者JC2

6. 东北农业大学“青年才俊”

社会兼职

1. 《Food Science of Animal Products》创刊编委

2. 《Foods》编委，专刊主编

3. 《肉类研究》编委

4. 《食品工业科技》青年编委

5. 《食品研究与开发》青年编委委员

6. 《食品安全质量检测学报》青年编委，特邀专刊主编

7. 《包装工程》青年编委委员，特邀专刊主编

8. 中国机械工程学会包装与食品工程分会委员

9. 中国机械工程学会农副产品加机械分会委员

10. 黑龙江省食品科学与技术学会青年委员

11. 黑龙江省天然产物工程学会委员

12. 黑龙江省肉类工业产业技术创新联盟理事