姓名：潘锦锋

性别：男

学历：博士

职称：副教授

工作单位：大连工业大学食品学院

教育情况：

2009.9-2013.12，瑞典农业科学大学，农业资源学院，食品系，博士

2006.9-2009.6，中国农业大学，食品学院，硕士

2002.9-2006.6，北京林业大学，生物学院，学士

工作经历：

2014.6--至今，大连工业大学，食品科学与工程学院，副教授

所受奖项:

2017年入选辽宁省百千万人才工程万人层次；2018年入选大连市青年科技之星。2016年获大连市科学技术进步奖二等奖（7/10,2016J-2-23-R07）；2017年获教育部科技进步二等奖（7/12,2016-267）

主要研究方向：

1.鱼类贮运加工品质变化机理与新技术

2.鱼类蛋白凝胶食品加工理论与技术

代表性著作：

1.  Pan Jinfeng*, Lian Hongliang, Shang Meijun, Jin Wengang, Ning Yun, Zhang Xuening, Tang Yue. Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin. Journal of Food Measurement and Characterization, 2020

2.  Pan Jinfeng*, Lian Hongliang, Jia Hui, Li Shengjie, Wang Yujie, Zhang Xuening, Dong Xiuping. Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein. Food Chemistry, 2020, 320: 126637

3.  Pan Jinfeng*, Lian Hongliang, Jia Hui, Li Shengjie, Wang Yujie, Ju Huapeng, Li Shengjie, Dong Xiuping. Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein. LWT-Food Science and Technology, 2020, 118: 108849

4.  Pan Jinfeng*, Jia Hui, Shang Meijun, Xu Chang, Lian Hongliang, Li Haowei, Dong Xiuping. Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomours niphonius) surimi by different washing processes. Journal of Texture Studies, 2018,49(6):578-585

5.  Pan Jinfeng*, Jia Hui, Shang Meijun, Li Qi, Xu Chang, Wang Yao, Wu Hao, Dong Xiuping. Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin. International Journal of Biological Macromolecules, 2018,118:116-123