导师姓名：刘骞
性别：男
人气指数：565

所属院校：东北农业大学
所属院系：食品学院
职称：副教授
导师类型：硕导
招生专业：畜产品加工工程


通讯方式 :
办公电话：**
电子邮件：liuqian_neau@hotmail.com


科研工作 :
1、国家自然基金青年基金项目“猪血浆蛋白抗氧化肽与食品组分互作及自由基攻击对肽结构变化的影响”，2014.01-2016.12，22.0万元，课题负责人。（课题编号**）2、国家“863”计划项目“大宗食品品质改良蛋白配料制备关键技术研究与开发”–二级子课题“肉品品质改良蛋白配料关键技术研究与开发”，2013.01-2017.12,92.0万元，子课题负责人。（课题编号2013AA102208-2）3、国家“十二五”科技支撑项目“动物源食品加工过程中质量安全控制技术研究”—三级子课题“红肠腐败菌菌相变化分析及其生产过程中HACCP体系的建立”，2012.01-2015.12，3.0万元，子课题负责人。（课题编2012BAD28B02-01-03）4、黑龙江省青年基金项目“黑加仑花色苷抗氧化活性和机理及对体内自由基清除作用的研究”，2012.1-2014.12，5.0万元，项目负责人。（课题编号QC2011C001）5、黑龙江省博士后经费资助项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2010.11-2013.11，4.0万元，项目负责人。（课题编号LBH-Z10244）6、黑龙江省教育厅科技研究项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2011.01-2013.12，1.5万元，项目负责人。（课题编号**）7、东北农业大学博士启动基金项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2010.01-2012.12，6.0万元，项目负责人。（课题编号2010RCB62）8、黑龙江省教育厅普通高等学校青年学术骨干支持计划项目“美拉德修饰提高猪血浆蛋白肽抗氧化活性的机制及其应用的研究”，2013.1-2015.12，4.0万元，项目负责人。（课题编号1253G007）9、高等学校博士学科点专项科研基金（新教师类）“美拉德修饰提高猪血浆蛋白肽抗氧化活性机理的研究”，2013.01-2015.12，4.0万元，项目负责人。（课题编号**018）10、黑龙江省2012年省政府博士后科研启动金（博士后研究人员落户黑龙江科研启动资助金）“红肠贮藏过程中生物胺产生与腐败菌菌相变化关系的研究”，2013.01-2015.12，3.0万元，项目负责人。（课题编号LBH-Q12154）。近五年代表性著作、论文：SCI检索文章第一或者通讯作者SCI：(1)QianLiu,BaohuaKong*,LianzhouJiang,XuhaiCui,JingLiu.Freeradicalscavengingactivityofporcineplasmaproteinhydrolysatesdeterminedbyelectronspinresonancespectrometer.LWT-FoodScienceandTechnology,2009,42,956-962.(SCI检索,IF=2.545).(2)QianLiu,BaohuaKong*,YoulingL.Xiong,XiufangXia.Antioxidantactivityandfunctionalpropertiesofporcineplasmaproteinasinfluencedbythedegreeofhydrolysis.FoodChemistry,2010,118,403-410.(SCI检索,IF=3.655).(3)QianLiu,BaohuaKong*,GuangxingLi,NingLiu,XiufangXia.Hepatoprotectiveandantioxidanteffectsofporcineplasmaproteinhydrolysatesoncarbontetrachloride-inducedliverdamageinrats.FoodandChemicalToxicology?,2011,49,1316-1321.(SCI检索,IF=2.999).(4)QianLiu,JingLi,BaohuaKong*,NaJia,PeijunLi.TheantioxidantcapacityofMaillardreactionproductsformedbyaporcineplasmaproteinhydrolysate-sugarmodelsystemasrelatedtochemicalcharacteristics.FoodScienceandBiotechnology,2014,23,33-41.(SCI检索,IF=0.695).(5)QianLiu,BaohuaKong*,JianchunHan,QianChen,XueyingHe.Effectsofsuperchillingandcryoprotectantsonthequalityofcommoncarp(Cyprinuscarpio)surimi:Microbialgrowth,oxidation,andphysiochemicalproperties.LWT-FoodScienceandTechnology,2014,57,165-171.(SCI检索,IF=2.545).(6)QianLiu,QianChen,BaohuaKong*,JianchunHan,XueyingHe.Theinfluenceofsuperchillingandcryoprotectantsonproteinoxidationandstructuralchangesinthemyofibrillarproteinsofcommoncarp(Cyprinuscarpio)surimi.LWT-FoodScienceandTechnology,2014,57,603-611.(SCI检索,IF=2.545).(7)QianLiu,JingLi,BaohuaKong*,PeijunLi,XiufangXia.PhysicochemicalandantioxidantpropertiesofMaillardreactionproductsformedbyheatingwheyproteinisolateandreducingsugars.InternationalJournalofDairyTechnology,2014,67,220-228.(SCI检索,IF=1.170).(8)QianLiu,BaohuaKong*,JianchunHan,ChangyanSun,PeijunLi.StructureandantioxidantactivityofwheyproteinisolateconjugatedwithglucoseviatheMaillardreactionunderdry-heatingconditions.FoodStructure,2014,1,145-154.(SCI检索,IF=2.415).(9)QianLiu,HailiNiu,JuyangZhao,JianchunHan,BaohuaKong*.EffectofthereactantratioonthecharacteristicsandantioxidantactivitiesofMaillardreactionproductsinaporcineplasmaproteinhydrolysate–galactosemodelsystem.InternationalJournalofFoodProperties,2016,19(1),99-110.(SCI检索,IF=0.935).(10)QianLiu,RuiGeng,Juyangzhao,QianChen,BaohuaKong*.StructuralandgeltexturalpropertiesofsoyproteinisolatewhensubjectedtoextremeacidpH-shiftingandmildheatingprocesses.JournalofAgriculturalandFoodChemistry,2015,63,4853-4861.(SCI检索,IF=3.107).(11)JuyangZhao,FujiaDong,YuanyuanLi,BaohuaKong*,QainLiu*.Effectoffreeze-thawcyclesontheemulsionactivityandstructuralcharacteristicsofsoyproteinisolate.ProcessBiochemistry,2015,50,1607-1613.(SCI检索,IF=2.516).(12)BaohuaKong,HialiNiu,FangdaSun,JianchunHan,QianLiu*.Regulatoryeffectofporcineplasmaproteinhydrolysatesonpastingandgelatinizationactionofcornstarch.InternationalJournalofBiologicalMacromolecules,2016,82,637-644.(SCI检索,IF=2.890).(13)QainLiu,YanLu,JianchunHan,QainChen,BaohuaKong*.Structure-modificationbymoderateoxidationinhydroxylradical-generatingsystemspromotetheemulsifyingpropertiesofsoyproteinisolate.FoodStructure,2015,6,21-28.(SCI检索,IF=2.415).其他顺序作者SCI：(1)XinyanPeng,BaohuaKong*,XiufangXia,QianLiu.Reducingandradical-scavengingactivitiesofwheyproteinhydrolysatespreparedwithAlcalase.InternationalDairyJournal,2010,20(5),360-365.(SCI检索,IF=2.401).(2)XiufangXia,BaohuaKong*,QianLiu,JingLiu.Physicochemicalchangeandproteinoxidationinporcinelongissimusdorsiasinfluencedbydifferentfreeze-thawcycles.MeatScience,2009,83,239–245.(SCI检索,IF=2.275).(3)NaJia,YoulingL.Xiong,BaohuaKong*,QianLiu,XiufangXia.Radicalscavengingactivityofblackcurrant(RibesnigrumL.)extractanditsinhibitoryeffectongastriccancercellproliferationviainductionofapoptosis.JournalofFunctionFoods,2012,4,382-390.(SCI检索,IF=4.480).(4)XiufangXia,BaohuaKong*,JingLiu,XinpingDiao,QianLiu.Influenceofdifferentthawingmethodsonphysicochemicalchangesandproteinoxidationofporcinelongissimusmuscle.LWT-FoodScienceandTechnology,2012,46,280-286.(SCI检索,IF=2.545).(5)NaJia,BaohuaKong*,QianLiu,XinpingDiao,XiufangXia.Antioxidantactivityofblackcurrant(RibesnigrumL.)extractanditsinhibitoryeffectonlipidandproteinoxidationofporkpattiesduringchilledstorage.MeatScience,2012,91,533-539.(SCI检索,IF=2.275).(6)BaohuaKong,YanSun,LianzhouJiang*,QianLiu,XiufangXia.Inhibitionofoxidant-inducedchemicalandstructuralchangesofwheyproteinbyBHAandα-tocopherol.InternationalJournalofDairyTechnology,2012,65,353-359.(SCI检索,IF=1.107).(7)BaohuaKong*,YuanyuanGuo,XiufangXia,QianLiu,YanqingLi,HongshengChen.Cryoprotectantsreduceproteinoxidationandstructuredeteriorationinducedbyfreeze-thawcyclesinCommonCarp(Cyprinuscarpio)Surimi.FoodBiophysics,2013,8,104-111.(SCI检索,IF=2.187).(8)YuanyuanGuo,BaohuaKong*,XiufangXia,TaoYu,QianLiu.Changesinphysicochemicalandproteinstructuralpropertiesofcommoncarp(Cyprinuscarpio)musclesubjectedtodifferentfreeze–thawcycles.JournalofAquaticFoodProductTechnology,2014,23,579-590.(SCI检索,IF=0.737).(9)YanqingLi,BaohuaKong*,XiufangXia,QianLiu,XinpingDiao.Structuralchangesofthemyofibrillarproteinsincommoncarp(Cyprinuscarpio)muscleexposedtoahydroxylradical-generatingsystem.ProcessBiochemistry,2013,48,863–870.(SCI检索,IF=2.414).(10)YanqingLi,BaohuaKong*,XiufangXia,QianLiu,PeijunLi.Theinhibitionoffrozenstorage-inducedproteinoxidationandstructuralchangesinthemyofibrillarproteinsofcommoncarp(Cyprinuscarpio)surimibycryoprotectantandhydrolysedwheyprotein.InternationalJournalofFoodScienceandTechnology,2013,48,1916–1923.(SCI检索,IF=1.240).(11)ChangyanSun,DehaiLi,QianLiu,BaohuaKong*.Improvementofantioxidantactivityofwheyproteinhydrolyzatebyconjugationwithglycosylation.AsianJournalofChemistry,2014,26(16),5087-5092.(SCI检索,IF=0.340).(12)QianChen,QianLiu,QinxiuSun,BaohuaKong*,YoulingL.Xiong.FlavourformationfromhydrolysisofporksarcoplasmicproteinextractbyauniqueLABcultureisolatedfromHarbindrysausage.MeatScience,2015,100,110-117.(SCI检索,IF=2.275).(13)LiHuang,BaohuaKong*,JuyangZhao,QianLiu,XinpingDiao.Contributionsoffatcontentandoxidationtothechangesinphysicochemicalandsensoryattributesofporkdumplingfillerduringfrozenstorage.JournalofAgriculturalandFoodChemistry,2014,62(27),6390–6399.(SCI检索,IF=3.333).(14)LiHuang,QianLiu,XiufangXia,BaohuaKong*,YoulingL.Xiong.Oxidativechangesandweakenedgellingabilityofsalt-extractedproteinareresponsiblefortexturallossesindumplingmeatfillingsduringfrozenstorage.FoodChemistry,2015,185,459-469.(SCI检索,IF=3.655).(15)NingWang,JuyangZhao,QianLiu,XinpingDiao,BaohuaKong*.SulforaphaneprotectshumanumbilicalveincellsagainstlipotoxicitybystimulatingautophagyviaanAMPK-mediatedpathway.JournalofFunctionalFoods,2015,15,23-34.(SCI检索,IF=4.480).(16)QianChen,BaohuaKong*,QinxiuSun,FujiaDong,QianLiu.AntioxidantpotentialofauniqueLABcultureisolatedfromHarbindrysausage:Invitroandinasausagemodel.MeatScience,2015,110,180-188.(SCI检索,IF=2.275).