导师姓名：孔保华
性别：女
人气指数：614

所属院校：东北农业大学
所属院系：食品学院
职称：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：kongbh@163.com


科研工作 :
st1\:*{behavior:url(#ieooui) 1.公益性行业（农业）科研专项经费，**-8,传统腌腊肉制品（风干肠）加工过程中亚硝胺的控制技术,2013/1-2016/12，30万元,在研，子课题主持2.国家自然科学基金面上项目，**，微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究，2013/1-2016/12，86万元,在研，主持3.黑龙江省科技计划项目，GC13B212，中式肉灌制品现代化连续生产及品质控制技术，2013/1-2015/12，50万元，正在结题，主持4.国家十二五科技支撑计划，2012BAD28B02，动物源食品加工过程中质量安全控制技术研究，2012/1-2015/12，890万元，正在结题，主持5.黑龙江省高校科技成果产业化前期研发培育项目，252CGZH25，糖基化亚硝基血红蛋白复合色素产业化技术,2012/1-2013/12，10万元,已结题，主持6.哈尔滨市科技创新人才研究专项资金项目，2012RFXXN105，发酵肉制品直投式发酵剂制备及其对肉制品品质影响的研究，2012/1-2014/12，7万元，已结题，主持7.2010年度高等学校博士学科点专项科研基金，**011，冷冻和缓化对淡水鱼肌原纤维蛋白结构和功能特性影响机理的研究，2011/1-2013/12，6万元，已结题，主持8.国家农业科技成果转化资金项目，2011GB2B200011，冷却肉气调包装和抗菌涂膜保鲜技术的产业化研究，2011/1-2012/12，60万元,已结题，第二9.安徽省农业科技成果转化资金项目，1104b**，猪血制备亚硝基血红蛋白技术的中试及产业化推广，2011/1-2012/12，20万元,已结题，第二10.黑龙江省人才计划项目，龙江学者（特聘教授），2009年，食品科学11.黑龙江省优势农产品生产与加工研发平台产业化项目，亚硝基血红蛋白复合色素产业化技术，2010/1-2012/12，15万元，已结题，主持12.黑龙江省2009年农业科技成果转化资金项目，应用发酵剂技术生产北方传统风干肠产业化技术的研究，2010/1-2011/12，20万元，已结题，第二13.国家公益性行业（农业）科研专项经费项目，**-02，肉类生产与加工质量安全控制技术，2009.1-2013.12，58.5万元，已结题，子课题主持14.国家自然科学基金，**，蛋白氧化引起的乳清蛋白结构及功能性变化的研究，2009/1-2011/12，32万元，已结题，主持15.国家高技术研究发展计划863项目，2008AA10Z315，乳源蛋白抗氧化肽和降血压肽的生物制备技术,2008/3-2010/10，50万元,已结题，主持16.黑龙江省杰出青年基金，JC200702，肌肉蛋白凝胶特性及其改进技术的研究，2008/1－2010/12，20万元,已结题，主持。近五年代表性著作、论文：st1\:*{behavior:url(#ieooui) 发表学术论文500余篇，其中SCI论文61篇，EI论文31篇。主要如下1.第一作者论文(1)Kong,B.H.,Niu,H.L.,Sun,F.D.,Han,J.C.,&LiuQ.*.Regulatoryeffectofporcineplasmaproteinhydrolysatesonthepastingandgelatinizationactionofcornstarch.InternationalJournalofBiologicalMacromolecules,2016,82,637-644.(2)Kong,B.H.,Xiong,Y.L.*,Cui,X.,&Zhao,X.Hydroxylradical-stressedwheyproteinisolate:Functionalandrheologicalproperties.FoodandBioprocessTechnology,2013,6,169-176.(3)Kong,B.H.,GuoY.Y.,Xia,X.F.,Liu,Q.,Li,Y.Q.,&Chen,H.S.Cryoprotectantsreduceproteinoxidationandstructuredeteriorationinducedbyfreeze-thawcyclesincommoncarp(Cyprinuscarpio)surimi.FoodBiophysics,2013,8,104-111.(4)Kong,B.H.,Sun,Y.,Jiang,L.Z.*,Liu,Q.,&Xia,X.Theeffectivenessofbutylatedhydroxyanisoleanda-tocopherolininhibitingoxidant-inducedchemicalandstructuralchangesofwheyprotein.InternationalJournalofDairyTechnology.2012,65,(3),353-359.(5)Kong,B.H.,Peng,X.,Xiong,Y.L.*,Zhao,X.H.ProtectionoflungfibroblastMRC-5cellsagainsthydrogenperoxide-inducedoxidativedamageby0.1–2.8kDaantioxidativepeptidesisolatedfromwheyproteinhydrolysate.FoodChemistry.2012,135,540-547.(6)Kong,B.H.,Zhang,H.,&Xiong,Y.L.*(2010).Antioxidantactivityofspiceextractsinaliposomesystemandincookedporkpattiesandthepossiblemodeofaction.MeatScience,2010,85(4):772-778.(7)Kong,B.H.,Xiong,Y.L.*,Chen,G.,&Webster,C.D.InfluenceofgenderandspawningonthermalstabilityandproteolyticdegradationofproteinsinAustralianredclawcrayfish(Cheraxquadricarinatus)musclestoredat2°C.Internationaljournaloffoodscience&technology,2007,42(9),1073-1079.(8)Kong,B.H.,Wang,J.,&Xiong,Y.L.*.Antimicrobialactivityofseveralherbandspiceextractsinculturemediumandinvacuum-packagedpork.JournalofFoodProtection,2007,70(3),641-647.(9)Kong,B.H.#,&Xiong,Y.L.*.Antioxidantactivityofzeinhydrolysatesinaliposomesystemandthepossiblemodeofaction.JournalofAgriculturalandFoodChemistry,2006,54(16),6059-6068.(10)Kong,B.H.,Diao,X.,&Xiong,Y.L.*.Postmortemcalciumchlorideinjectionaltersultrastructureandimprovestendernessofmaturechineseyellowcattlelongissimusmuscle.JournalofFoodScience,2006,71(3),C124-C129.(11)Kong,B.H.,Xiong,Y.L.*,Fang,C.,Thompson,K.R.,Metts,L.S.,Muzinic,L.A.,&Webster,C.D.InfluenceofgenderandspawningonmeatqualityofAustralianredclawcrayfish(Cheraxquadricarinatus)storedat2°C.JournalofFoodScience,2006,71(6),E320-E325.2.通讯作者论文(1)Chen,H.S.,Diao,J.J.,Li,Y.Y.,Chen,Q.,&Kong,B.H.*.Theeffectivenessofcloveextractsintheinhibitionofhydroxylradicaloxidation-inducedstructuralandrheologicalchangesinporcinemyofibrillarprotein.MeatScience,2016,111,60-66.(2)Li,P.J.,Luo,H.T.,Kong,B.H.*,Liu,Q.,&Chen,C.G.FormationofredmyoglobinderivativesandinhibitionofspoilagebacteriainrawmeatbattersbylacticacidbacteriaandStaphylococcusxylosus.LWT-FoodScienceandTechnology,2016,68,251-257.(3)DiaoX.Q.,Guan,H.N.,Zhao,X.X.,Chen,Q.,&Kong,B.H.*.Propertiesandoxidativestabilityofemulsionspreparedwithmyofibrillarproteinandlarddiacylglycerols.MeatScience,2016,115,16-23.(4)Zhou,F.C.,Liu,Q.,Chen,Q.,Zhang,H.W.,&Kong,B.H.*.Potatostarchoxidationinducedbysodiumhypochloriteanditseffectonfunctionalpropertiesanddigestibility.InternationalJournalofBiologicalMacromolecules,2016,84,410–417.(5)Liu,Q.,Niu,H.Li.,Zhao,J.Y.,Han,J.C.,&Kong,B.H.*.EffectofthereactantratioonthecharacteristicsandantioxidantactivitiesofMaillardreactionproductsinaporcineplasmaproteinhydrolysate–galactosemodelsystem.InternationalJournalofFoodProperties,2016,19,99-110.(6)Huang,L.,Liu,Q.,XiaX.f.,KongB.H.,*Xiong,Y.L.*Oxidativechangesandweakenedgellingabilityofsalt-extractedproteinareresponsiblefortexturallossesindumplingmeatfillingsduringfrozenstorage.FoodChemistry,2015,185,459-469.(7)Wang,N.,Zhao,J.Y.,Liu,Q.,Diao,X.P.,&Kong,B.H.*SulforaphaneprotectshumanumbilicalveincellsagainstlipotoxicitybystimulatingautophagyviaanAMPK-mediatedpathway.JournalofFunctionalFood,2015,15,23-34.(8)Liu,Q.,Lu,Y.,Han,J.C.,Chen,Q.,Kong,B.H.*.Structure-modificationbymoderateoxidationinhydroxylradical-generatingsystemspromotetheemulsifyingpropertiesofsoyproteinisolate.FoodStructure,2015,6,21-28.(9)Liu,Q.#,Geng,R.#,Zhao,J.Y.,Chen,Q.,Kong,B.H.*StructuralandgeltexturalpropertiesofsoyproteinisolatewhensubjectedtoextremeacidpH-shiftingandmildheatingprocesses.JournalofAgriculturalandFoodChemistry,2015,63,4853-4861.(10)Zhao,J.Y.,Dong,F.J.,Li,Y.Y.,Kong,B.H.*&Liu,Q*.Effectoffreeze-thawcyclesontheemulsionactivityandstructuralcharacteristicsofsoyproteinisolate.ProcessBiochemistry,52015,0,1607–1613.(11)Chen,Q,Kong,B.H.*,Sun,Q.X.,Dong,F.J.,&Liu,Q.AntioxidantpotentialofauniqueLABcultureisolatedfromHarbindrysausage:invitroandinasausagemodel.MeatScience,2015,110,180-188.(12)Chen,Q.,Liu,Q.,Sun,Q.X.,Kong,B.H.*,Xiong,Y.L.*.FlavourformationfromhydrolysisofporksarcoplasmicproteinextractbyauniqueLABcultureisolatedfromHarbindrysausage.Meatscience,2015,100,110-117.(13)Peng,X.Y.,KongB.H.*,Yu,H.Y.,&Diao,X.P.ProtectiveeffectofwheyproteinhydrolysatesagainstoxidativestressinD-galactose-inducedagingrats.InternationalDairyJournal,2014,34,80-85.(14)Liu,Q.,KongB.H.*,Han,J.C.,Chen,Q.,&He,X.Y.Effectsofsuperchillingat–3°Cwithcryoprotectantsonthequalityofcommoncarp(Cyprinuscarpio)surimi:microbialgrowth,oxidation,andphysiochemicalproperties.LWT-FoodScienceandTechnology,2014,57,165-171.(15)Liu,Q.,Li,J.,KongB.H.*,Jia,N.,Li,P.J.AntioxidantCapacityofMaillardReactionProductsFormedbyaPorcinePlasmaProteinHydrolysate-sugarModelSystemasRelatedtoChemicalCharacteristics.FoodScienceandBiotechnology,2014,23(1),33-41.(16)Liu,Q.,Chen,Q.,KongB.H.*,He,X.Y.,&Han,J.C.,Theinfluenceofsuperchillingandcryoprotectantsonproteinoxidationandstructuralchangesinthemyofibrillarproteinsofcommoncarp(Cyprinuscarpio)surimi.LWT-FoodScienceandTechnology,2014,57,603-611.(17)Liu,Q.,Li,J.,KongB.H.*,Li,P.J.,&Xia,X.F.PhysicochemicalandantioxidantpropertiesofMaillardreactionproductsformedbyheatingwheyproteinisolateandreducingsugars.InternationalJournalofDairyTechnology,2014,67(2),220-228.(18)Liu,Q.,KongB.H.*,Li,J.,Sun,C.Y.,Jin,Z.,&Li,P.J.(2014).StructureandantioxidantactivityofwheyproteinisolateconjugatedwithglucoseviatheMaillardreactionunderdry-heatingconditions.FoodStructure,1(2),145-154.(19)Jia,N.,LiT.J.,Diao,X.P.*,&KongB.H.*.Protectiveeffectsofblackcurrant(RibesnigrumL.)extractonhydrogenperoxide-induceddamageinlungfibroblastMRC-5cellsinrelationtotheantioxidantactivity.Journaloffunctionalfood,2014,11,142-151.(20)Guo,Y.Y.,Kong,B.H.*,Xia,X.F.,Yu,T.,Liu,Q.ChangesinPhysicochemicalandProteinStructuralPropertiesofCommonCarp(Cyprinuscarpio)MuscleSubjectedtoDifferentFreeze–ThawCycles.JournalofAquaticFoodProductTechnology,2014,23(6),579-590.(21)Huang,L.,Kong,B.H.*,Zhao,J.Y.,Liu,Q.Contributionsoffatcontentandoxidationtothechangesinphysicochemicalandsensoryattributesofporkdumplingfillerduringfrozenstorage.JournalofAgruculturalandFoodChemistry,2014.62,6390-6399.(22)Li,P.J.,Kong,B.H.*,Zheng,D.M.,&Chen,Q.FormationandidentificationofnitrosylmyoglobinbyStaphylococcusxylosusinrawmeatbatters:Apotentialsolutionfornitritesubstituteinmeatproducts.MeatScience,2013,93,67-72.(23)Li,Y.Q.,KongB.H.*,Xia,X.F.,Liu,Q.,&Diao,X.P.Structuralchangesofthemyofibrillarproteinsincommoncarp(Cyprinuscarpio)muscleexposedtoahydroxylradical-generatingsystem.ProcessBiochemistry,2013,48,863-870.(24)Huang,L.,KongB.H.*,Huang,X.G.,&Li,J.Influenceofstoragetemperatureanddurationonlipidandproteinoxidationandflavourchangesinfrozenporkdumplingfiller.Meatscience,2013,95,295-301.(25)Li,Y.Q.,KongB.H.*,Xia,X.F.,Liu,Q.,&Li,P.J.Theinhibitionoffrozenstorage-inducedproteinoxidationandstructuralchangesinthemyofibrillarproteinsofcommoncarp(Cyprinuscarpio)surimibycryoprotectantandhydrolysedwheyprotein.InternationaljournalofFoodScienceandTechnology.2013,48,1916-1923.(26)Chen,H.S.,KongB.H.*,Guo,Y.Y.,Xia,X.F.,&Diao,X.P.Theeffectivenessofcryoprotectantsininhibitingmultiplefreeze–thaw-inducedfunctionalandrheologicalchangesinthemyofibrillarproteinsofcommoncarp(Cyprinuscarpio).FoodBiophysics,2013,8:302-310.(27)Cui,X.H.,Xiong,Y.L.,Kong,B.H.*,Zhao,X.,&Liu,N.HydroxylRadical-StressedWheyProteinIsolate:ChemicalandStructuralProperties.FoodandBioprocessTechnology,2012,5(6),2454-2461.(28)Xia,X.F.,Kong,B.H.*,Liu,J.,Diao,X.,&Liu,Q.Influenceofdifferentthawingmethodsonphysicochemicalchangesandproteinoxidationofporcinelongissimusmuscle.LWT-FoodScienceandTechnology,2012,46,280-286.(29)Jia,N.,Xiong,Y.L.,Kong,B.H.*,Liu,Q.,&XiaX.F.Radicalscavengingactivityofblackcurrant(RibesnigrumL.)extractanditsinhibitoryeffectongastriccancercellproliferationviainductionofapoptosis.Journaloffunctionalfood.2012,4(1):382-390.(30)Jia,N.,Kong,B.H.*,Liu,Q.,Diao,X.,&Xia,X.Antioxidantactivityofblackcurrant(RibesnigrumL.)extractwithaqueousethanolanditsinhibitoryeffectonlipidandproteinoxidationofporkpattiesduringchilledstorage.MeatScience,2012,91,533-539.(31)Liu,Q.,Kong,B.H.*.,Li,G.,Liu,N.,&Xia,X.Hepatoprotectiveandantioxidanteffectsofporcineplasmaproteinhydrolysatesoncarbontetrachloride-inducedliverdamageinrats.FoodandChemicalToxicology,2011,49,1316-1321(32)Liu,Q.,Kong,B.H.*,Xiong,Y.L.,&Xia,X.Antioxidantactivityandfunctionalpropertiesofporcineplasmaproteinhydrolysateasinfluencedbythedegreeofhydrolysis.FoodChemistry,2010,118(2),403-410.(33)Peng,X.,Kong,B.H.*,Xia,X.,&Liu,Q.Reducingandradical-scavengingactivitiesofwheyproteinhydrolysatespreparedwithAlcalase.InternationalDairyJournal,2010,20(5),360-365.(34)Xia,X.,Kong,B.H.*.,Xiong,Y.,&Ren,Y.Decreasedgellingandemulsifyingpropertiesofmyofibrillarproteinfromrepeatedlyfrozen-thawedporcinelongissimusmuscleareduetoproteindenaturationandsusceptibilitytoaggregation.MeatScience,2010,85(3),481-486.(35)Peng,X.,Xiong,Y.L.,&Kong,B.H.*.Antioxidantactivityofpeptidefractionsfromwheyproteinhydrolysatesasmeasuredbyelectronspinresonance.FoodChemistry,2009,113(1),196-201.(36)Xia,X.,Kong,B.H.*,Liu,Q.,&Liu,J.Physicochemicalchangeandproteinoxidationinporcinelongissimusdorsiasinfluencedbydifferentfreeze–thawcycles.MeatScience,2009,83(2),239-245.(37)Zhang,H.,Kong,B.H.*,Xiong,Y.L.,&Sun,X.Antimicrobialactivitiesofspiceextractsagainstpathogenicandspoilagebacteriainmodifiedatmospherepackagedfreshporkandvacuumpackagedhamslicesstoredat4АC.MeatScience,2009,81(4),686-692.(38)Liu,H.,Xiong,Y.L.,Jiang,L.,&Kong,B.H.*Fatreductioninemulsionsausageusinganenzyme‐modifiedpotatostarch.JournaloftheScienceofFoodandAgriculture,2008,88(9),1632-1637.(39)Liu,Q.,Kong,B.H.*,Jiang,L.,Cui,X.,&Liu,J.Freeradicalscavengingactivityofporcineplasmaproteinhydrolysatesdeterminedbyelectronspinresonancespectrometer.LWT-FoodScienceandTechnology,2009,42(5),956-962.(40)Zhang,X.,Kong,B.H*.,&Xiong,Y.L.Productionofcuredmeatcolorinnitrite-freeHarbinredsausagebyLactobacillusfermentumfermentation.MeatScience,2007,77(4),593-598.二、专著（仅不列此项时可删除该标题，标题序号按实际情况编排）1.孔保华，刘骞，陈洪生，陈倩，孙方达，肉制品品质及质量控制，科学出版社，该著作获得2014年度国家科学技术学术著作出版基金资助，585千字，20152.孔保华，夏秀芳，杨萍，李沛军，肉制品深加工技术，科学出版社，350千字，20143.孔保华，夏秀芳，李洪军，低温西式肉制品加工技术，中国农业出版社，174千字，20134.孔保华，刘骞，熊建华，马丽艳，食品质量安全检测新技术，６５０千字，科学出版社，20135.孔保华，李晓东，迟玉杰，熊幼翎，孟祥晨，畜产品加工储藏新技术，获华夏英才基金资助，科学出版社，517千字，2007