1. 国家自然科学基金（青年项目）：非酶促糖基化修饰对低盐条件下肌原纤维蛋白加工特性的影响及机理

2. 黑龙江省优秀青年项目：基于肌球蛋白分子特性探讨糖化影响肌原纤维蛋白低盐加工特性机制

3. 新时代龙江优秀硕博论文项目：肌球蛋白的低盐加工分子行为分析

4. 东北农业大学“学术骨干”：高强度超声改善肌原纤维蛋白低盐加工特性研究

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

2. 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

以第一/通讯作者发表SCI论文20余篇，ESI高被引/热点论文一篇，代表作如下：

(1) Haotian Liu; Huan Zhang; Qian Liu; Qian Chen; Baohua Kong ; Filamentous myosin in lowionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies, Trends in Food Science & Technology, 2021, 112: 25- 35

(2) 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 

 (3) Ge Han; Jianhang Xu; Qian Chen; Xiufang Xia; Haotian Liu; Baohua Kong ; Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation, Food Chemistry, 2022, 395: 133590 

(4) Jingnan Zhang; Siqi Zhao; Qian Liu; Qian Chen; Haotian Liu; Baohua Kong ; High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles, Food Hydrocolloids, 2023, 141: 108715 

(5) Chao Zhang; Ziyi Wang; Qian Liu; Qian Chen; Fangda Sun; Haotian Liu; Baohua Kong ; Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly, Food Chemistry, 2024, 436: 137701 

黑龙江省三区人才

东北农业大学“学术骨干”

东北农业大学学术英才