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课程编号 | 课程名称 | 课程级别 | 学时 |
210304 | 食品添加剂原理与应用技术 | 硕士课程 | 32 |
210312 | 食品加工新技术 | 硕士课程 | 32 |
110205 | 植物化学成分 | 博士课程 | 32 |
1. 国家自然基金面上项目:三萜皂苷/α-乳白蛋白复合物的“分子互作-界面行为-表面活性”关联机制研究,2022.01-2025.12,主持
2. 黑龙江省教育厅项目:乳清蛋白功能基料开发与产业化应用,2022.10-2026.10,主持
3. 黑龙江省自然科学基金面上项目:乳清糖肽生成途径对谷胱甘肽合成调控与促氧化作用机制的研究,2017.10-2020.10,主持
4. 哈尔滨市应用技术研究与开发项目:乳过氧化物酶快速检测试纸的研制,2016.10-2018.10,主持
5. 国家重点实验室开放基金项目:三萜皂苷调控a-乳白蛋白表面活性的分子机制研究,2021.05-2023.04,主持
6. 横向课题:乳清蛋白高值化利用及关键技术的研究,2022.11-2024.10,主持
7. 横向课题:功能食品基料开发关键技术,2021.08-2023.07,主持
1. 益生菌功能性挖掘与稳定化关键技术及创新,中国发明协会创新奖,一等奖,排名4;
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科学类一等奖,排名3;
以第一作者或通讯作者,在中科院1区TOP期刊发表学术论文48篇。
1. Effect of modified fermented whey
protein fortification on the functional, physical, microstructural, and sensory
properties of low-fat yogurt [J]. Food Control, 2024, 155. (SCI 中科院1区, IF:6 通讯作者)
2. Extrusion of casein and whey protein
isolate enhances anti-hardening and performance in high-protein nutrition bars
[J]. Food Chemistry-X, 2023, 18. (SCI 中科院1区, IF:6.1通讯作者)
3. Non-thermal techniques as an approach to
modify the structure of milk proteins and improve their functionalities: a
review of novel preparation [J]. Critical Reviews in Food Science and Nutrition,
2023. (SCI 中科院1区,
IF:10.2 通讯作者)
4. Evaluating the role of glycyrrhizic acid
on the dynamic stabilization mechanism of the emulsion prepared by
α-Lactalbumin: Experimental and silico approaches [J]. Food Chemistry, 2023,
429. (SCI 中科院1区,
IF:8.8通讯作者)
5. Modification of fermented whey protein
concentrates: Impact of sequential ultrasound and TGase cross-linking [J]. Food
Research International, 2023, 163. (SCI 中科院1区, IF:8.1通讯作者)
6. Insight into comparison of binding
interactions and biological activities of whey protein isolate exposed prior to
two structurally different sterols [J]. Food Chemistry, 2023, 405. (SCI 中科院1区, IF:8.8通讯作者)
7. Structure and rheological properties of
extruded whey protein isolate: Impact of inulin [J]. International Journal of
Biological Macromolecules, 2023, 226: 1570-1578. (SCI 中科院1区, IF:8.2通讯作者)
8. Insight into binding mechanism between
three whey proteins and mogroside V by multi-spectroscopic and silico methods:
Impacts on structure and foaming properties [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, IF:10.7 通讯作者)
9. Physical treatment synergized with
natural surfactant for improving gas–water interfacial behavior and foam
characteristics of α-lactalbumin [J]. Ultrasonics Sonochemistry, 2023, 95. (SCI
中科院1区,
IF:8.4 通讯作者)
10. Impacts of cold-extrusion whey protein
isolate synergized with inulin on physicochemical characteristics of fermented
milk [J]. Food Bioscience, 2023, 54. (SCI 中科院1区, IF:5.2 通讯作者)
11. Extrusion for reducing
malondialdehyde-induced whey protein isolate oxidation in relation with its
physicochemical, functional and intro digestive properties [J]. Food
Hydrocolloids, 2023, 142. (SCI 中科院1区, ESI高被引, IF:10.7 第一作者)
12. Characterization of
chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol
[J]. Food Bioscience, 2023, 51. (SCI 中科院1区, IF:5.2 第一作者)
13. Improving gas-water interface
properties and bioactivities of a-lactalbumin induced by three structurally
different saponins [J]. Food Hydrocolloids, 2023, 138. (SCI 中科院1区, ESI高被引, IF:10.7 通讯作者)
14. Structural, functional, and
physicochemical characterization of fermented whey protein concentrates
recovered from various fermented-distilled whey [J]. Food Hydrocolloids, 2023,
135. (SCI 中科院1区, IF:10.7 通讯作者)
15.
Binding interaction and
stability of alpha-lactalbumin and retinol: Effects of pre- or
post-acidification [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, IF:10.7 通讯作者)
16.
Effects of ultrasound
synergized with microwave on structure and functional properties of
transglutaminase-crosslinked whey protein isolate[J]. Ultrasonics sonochemistry,
2022, 83: 105935-105935. (SCI 中科院1区,ESI高被引,IF:9.336通讯作者)
17.
pH-Dependent Binding Behavior
of the alpha-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming
Characteristics in Bulk[J]. Journal of Agricultural and Food Chemistry, 2022, 70(10):
3252-3262. (SCI 中科院1区,IF:5.895通讯作者)
18.
Insight into binding behavior,
structure, and foam properties of alpha-lactalbumin/glycyrrhizic acid complex
in an acidic environment[J]. Food Hydrocolloids, 2022, 125. (SCI 中科院1区, IF:11.504通讯作者)
19.
Characterization of the binding
behavior, structure and foaming properties of bovine alpha-lactalbumin combined
with saponin by the multi-spectroscopic and silico approaches[J]. Food
Hydrocolloids, 2022, 124. (SCI 中科院1区,IF:11.504通讯作者)
20.
Glycosylated whey protein
isolate enhances digestion behaviors and stabilities of conjugated linoleic
acid oil in water emulsions[J]. Food Chemistry, 2022, 383. (SCI 中科院1区,
IF:9.231通讯作者)
21.
Non-covalent interaction and
digestive characteristics between alpha-lactalbumin and safflower yellow: Impacts
of microwave heating temperature [J]. Lwt-Food Science and Technology, 2022,
159. (SCI 中科院1区, IF:6.056通讯作者)
22.
Low temperature extrusion
promotes transglutaminase cross-linking of whey protein isolate and enhances
its emulsifying properties and water holding capacity[J]. Food Hydrocolloids,
2022, 125. (SCI 中科院1区,ESI高被引,IF:11.504通讯作者)
23.
Consequences of ball milling
combined with high-pressure homogenization on structure, physicochemical and
rheological properties of citrus fiber[J]. Food Hydrocolloids, 2022, 127. (SCI 中科院1区,
IF:11.504一作)
24.
Superfine grinding pretreatment
enhances emulsifying, gel properties and in vitro digestibility of
laccase-treated alpha-Lactalbumin[J]. Lwt-Food Science and Technology, 2022,
157. (SCI 中科院1区, IF:6.056通讯作者)
25.
Characterization of major
volatile compounds in whey spirits produced by different distillation stages of
fermented lactose-supplemented whey[J]. Journal of Dairy Science, 2022, 105(1):
83-96. (SCI 中科院1区,IF:4.225通讯作者)
26.
Cysteine inducing formation and
reshuffling of disulfide bonds in cold-extruded whey protein molecules: From
structural and functional characteristics to cytotoxicity[J]. Food Chemistry,
2021, 360. (SCI 中科院1区,IF:9.231通讯作者)
27.
Comparison of high pressure
homogenization, selective thermal denaturation and glycosylation on textural
properties of green soybean (Glycine max)tofu by TOPSIS analysis[J]. Food
Control, 2021, 129. (SCI 中科院1区,IF:6.652通讯作者)
28.
Investigation of the
consequences of ultrasound on the physicochemical, emulsification, and
gelatinization characteristics of citric acid-treated whey protein isolate[J]. Journal
of Dairy Science, 2021, 104(10): 10628-10639. (SCI 中科院1区,IF:4.225通讯作者)
29.
Consequences of dynamic
high-pressure homogenization pretreatment on the physicochemical and functional
characteristics of citric acid-treated whey protein isolate[J]. Lwt-Food
Science and Technology, 2021, 136. (SCI 中科院1区,ESI高被引,IF:6.056通讯作者)
30.
Laccase cross-linking of
sonicated alpha-Lactalbumin improves physical and oxidative stability of CLA
oil in water emulsion[J]. Ultrasonics sonochemistry, 2021, 71. (SCI 中科院1区,IF:9.336通讯作者)
31.
Gelling, microstructure and
water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined
ultrasound pretreatment and laccase cross-linking[J]. Food Hydrocolloids, 2021,
110. (SCI 中科院1区,ESI高被引,IF:11.504通讯作者)
32.
Citric acid promotes disulfide
bond formation of whey protein isolate in non-acidic aqueous system[J]. Food
Chemistry, 2021, 338. (SCI 中科院1区,ESI高被引,IF:9.231通讯作者)
33.
Limited hydrolysis of
glycosylated whey protein isolate ameliorates the oxidative and physical
stabilities of conjugated linoleic acid oil-in-water emulsions[J]. Food
Chemistry, 2021, 362. (SCI 中科院1区,IF:9.231通讯作者)
34.
Effect of thermal treatment and
pressure on the characteristics of green soybean tofu and the optimization conditions
of tofu processing by TOPSIS analysis[J]. Lwt-Food Science and Technology,
2021, 136. (SCI 中科院1区,IF:6.056通讯作者)
35.
Interaction mechanism of
flavonoids with whey protein isolate: A spectrofluorometric and theoretical
investigation[J]. Food Chemistry, 2021, 355. (SCI 中科院1区,IF:9.231通讯作者)
36.
Comparisons of characteristics,
kinetics and biological activities of glycosylated alpha-lactalbumin produced
by microwave and conventional heating[J]. Lwt-Food Science and Technology,
2021, 151. (SCI 中科院1区,IF:6.056一作)
37.
High-protein nutrition bars:
Hardening mechanisms and anti-hardening methods during storage[J]. Food Control,
2021, 127. (SCI 中科院1区,IF:6.652一作)
38.
Microwave irradiation treatment
improved the structure, emulsifying properties and cell proliferation of
laccase-crosslinked alpha-lactalbumin[J]. Food Hydrocolloids, 2021, 121. (SCI 中科院1区,IF:11.504一作)
39.
Comparison of carrying
mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on
structure and physicochemical properties of alpha-lactalbumin[J]. Food
Hydrocolloids, 2021, 116. (SCI 中科院1区,IF:11.504通讯作者)
40.
Consequences of superfine
grinding treatment on structure, physicochemical and rheological properties of
transglutaminase-crosslinked whey protein isolate[J]. Food Chemistry, 2020,
309. (SCI 中科院1区,IF:9.231通讯作者)
41.
Characterization of
TGase-induced whey protein isolate: Impact of HPHP pretreatment[J]. Journal of
Food Engineering, 2020, 282. (SCI 中科院1区,IF:6.203通讯作者)
42.
Combination of high-pressure
homogenization and ultrasound improves physiochemical, interfacial and gelation
properties of whey protein isolate[J]. Innovative Food Science & Emerging
Technologies, 2020, 65. (SCI 中科院1区,IF:7.104通讯作者)
43.
Characterization and comparison
of alpha-lactalbumin pre-and post-emulsion[J]. Journal of Food Engineering,
2020, 269. (SCI 中科院1区,IF:6.203通讯作者)
44.
Structure and characterization
of laccase-crosslinked alpha-lactalbumin: Impacts of high pressure homogenization
pretreatment[J]. Lwt-Food Science and Technology, 2020, 118. (SCI 中科院1区,IF:6.056通讯作者)
45.
Comparison of interaction
between three similar chalconoids and alpha-actalbumin: Impact on structure and
functionality of alpha-lactalbumin[J]. Food Research International, 2020, 131.
(SCI 中科院1区,IF:6.475一作)
46.
Comparison in bioactivity and
characteristics of Ginkgo biloba seed polysaccharides from four extract
pathways[J]. International Journal of Biological Macromolecules, 2020, 159:
1156-1164. (SCI 中科院1区,IF:8.025通讯作者)
47.
Structure and emulsifying
properties of whey protein isolate: Effect of safflower yellow
concentration[J]. Lwt-Food Science and Technology, 2020, 123. (SCI 中科院1区,IF:6.056通讯作者)
48.
Effects of ultrafiltration and
hydrolysis on antioxidant activities of Maillard reaction products derived from
whey protein isolate and galactose[J]. Lwt-Food Science and Technology, 2019,
113. (SCI 中科院1区,IF:6.056一作)
49. 《乳品高新技术》专著,主编,科学出版社,2022.4
1. 一种低油相
Pickering 乳液凝胶的制备方法;授权专利号:202310566534X;授权日期:2024
年 03 月 14 日,中国,第一发明人
2.一种提高α-乳白蛋白发泡性能的方法,授权专利号:ZL2023101885641,授权日期:2023年10月03日,中国,第一发明人
3. 一种经多糖混合物改良的咸蛋清蛋白及制备方法与应用,授权专利号:ZL 202211621718.3,授权日期:2023年05月23日,中国,第一发明人
4. 一种负载大麻二酚介孔二氧化硅纳米颗粒及其制备方法,授权专利号:202210696889.6,授权日期:2023年05月12日,中国,第一发明人
5. 一种水溶性大麻二酚微胶囊及其制备方法,授权专利号:ZL202210778496.X,授权日期:2023年04月14日,中国,第一发明人
6.一种蛋白基发泡剂及其制备方法和应用. 授权专利号:ZL202111333075.8,授权日期:2022年5月7日,中国,第一发明人
7. 一种抗硬化高蛋白营养棒及其制备方法,授权专利号:ZL202110695746.9,授权日期:2022年1月25日,中国,第一发明人
8. 一种乳清蛋白的改性方法, 授权专利号:ZL202110527562.1, 授权日期:2022年1月18日,中国,第一发明人
9. 一种pH偏移结合超声处理提高乳清蛋白功能特性的方法,授权专利号:ZL202010892239X,授权日期:2021年12月10日,中国,第一发明人
10. 一种糖基化蛋白水解物运载的共轭亚油酸水包油乳液的制备方法,授权专利号:ZL202011121723.9,授权日期:2021年10月8日,中国,第一发明人
11. A detection method for lactoperoxidase in raw milk
adopting test paper, 专利授权号:2020103767,澳大利亚,授权日期:2021年1月27日,第一发明人
12. 一种新型b-胡萝卜素微胶囊的制备方法,专利授权号:201610243070.9,授权日期:2019-9-17,中国,第一发明人
1.黑龙江省新世纪人才;
2. 东农杰出学者;
3. 东农学术骨干;
4. 黑龙江省科学技术奖一等奖1项;
5. 黑龙江省高校科学技术奖一等奖1项;
6. 哈尔滨科技进步二等奖1项。