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31301450）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12511054）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20122325120018）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).