姓名：靳国锋
性别：男
学历：博士研究生
职称：副教授
工作单位：华中农业大学食品科学技术学院
教育情况：
2002.09-2006.06 山西农业大学 生物工程 本科
2006.09-2011.06 南京农业大学 食品科学 硕士-博士
工作经历：
2011.07-2013.12 华中农业大学 食品科学技术学院 讲师
2014.01-至今 华中农业大学 食品科学技术学院 副教授
主要研究方向：
1）传统肉制品加工工艺技术及品质形成机理与调控机制；
2）畜产品加工副产物骨骼、血液等的深加工利用，及产品功能活性评价；
3）辐照等非热处理对肉品品质影响机理及调控机制；
4）肌肉蛋白质修饰改性及功能特性研究。
代表性著作：
1. Chengliang Li, Guofeng Jin*, Lichao He, Chuqiao Xiao. Effect of D-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system. LWT, 2020, 133, 110138.
2. Shilin Zhao, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin*. Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting. Food Chemistry, 2020, 327, 127061.
3. Xiaojie Liu, Lichao He, Min Zhang, Shilin Zhao, Yan Fang, Yanhui Liang, Guofeng Jin*. Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 589, 124461.
4. Min Zhang, Lichao He, Chengliang Li, Fan Yang, Shilin Zhao, Yanhui Liang, Guofeng Jin*. Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage. Meat Science, 2020, 163, 108058.
5. Yanhui Liang, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin*, Yongguo Jin, Meihu Ma. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells. Food Bioscience, 2020, 36, 100661.
6. Hammad, HHM, Meihu Ma*, Elgasim AE, Guofeng Jin*, Yongguo Jin, Warda SA, Ibrahim Khalifa, Allah BJ, Chaoqing Tang. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model. International Journal of Food Microbiology, 2020, 331, 108731.
7. Wenmin Wu, Lichao He, Chengliang Li, Shilin Zhao, Yanhui Liang, Fan Yang, Min Zhang, Guofeng Jin*, Meihu Ma. Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells. Journal of Functional Foods, 2020, 64, 103701.
8. Hammad Hamed Hammad Mohammed, Guofeng Jin*, Meihu Ma*, Ibrahim Khalifa, Rizwan Shukat, Abdeen E. Elkhedir, Qi Zeng, Abeer E. Noman. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. LWT-Food Science and Technology, 2020, 118, 108714.
9. Lichao He, Fan Yang, Yanhui Liang, Min Zhang, Xiaojie Liu, Shilin Zhao, Guofeng Jin*. Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem-enriched peptides and its iron uptake property evaluation by Caco-2 cell model. International Journal of Food Science & Technology, 2020, 55(11), 3412-3423.
10. Hammad HHM, Asad N, Guofeng Jin*, Meihu Ma, Warda S, Abdegadic E, Yongguo Jin, Ibrahim K. Effect of freezing and refreezing storage of beef and chicken meats on inoculated microorganisms and meat quality. Meat Science, 2020, (Minor Revision)
11. 刘纯友,付春婷,殷朝敏,许金蓉,黄承都,靳国锋*.低温贮藏过程中水牛肉质构特性的变化[J].食品与机械,2019,35(10):88-92.
12. 何立超,杨海燕,孙秀秀,吴文敏,马素敏,靳国锋*.3种抗氧化剂对辐照猪肉火腿肠异味的控制技术研究[J].核农学报,2019,33(03):509-517.
13. 孙秀秀,何立超,杨海燕,吴文敏,岳丽莉,彭伟明,靳国锋*,金永国.间歇超声辅助加快咸蛋腌制速度工艺优化[J].食品工业科技,2018,39(22):204-211.
14. 杨海燕,金永国,孙秀秀,靳国锋*,马美湖.添加不同水平NaCl对蛋黄浆质凝胶性的影响研究[J].现代食品科技,2018,34(08):165-171.
15. 何立超,吴文敏,杨海燕,孙秀秀,彭伟明,岳丽莉,靳国锋*,马美湖.γ-辐照生鲜猪肉中氨基酸及小分子肽组成特征分析[J].食品科学,2018,39(24):26-33.
16. 何立超,马素敏,李成梁,杨海燕,孙秀秀,吴文敏,靳国锋*.不同煮制时间对水煮鸡蛋质构及蛋黄脂质成分的影响[J].食品工业科技,2018,39(06):25-30.
17. 马素敏,何立超,李成梁,孙媛,靳国锋*,马美湖.猪血红蛋白超声提取工艺响应面优化及超声对其结构的影响[J].食品工业科技,2018,39(06):184-190.
18. 何立超,李成梁,马素敏,靳国锋*.辐照对猪肉火腿肠风味与品质的影响[J].食品科学,2017,38(09):34-39.
