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姓名：洪惠

性别：男

学历：博士

职称：副教授

工作单位：中国农业大学

教育情况：

2010.9-2015.7 中国农业大学食品科学与营养工程学院，获博士学位

2013.12-2014.12 美国康奈尔大学食品科学系，CSC公派联合培养博士

2006.9-2010.7 北京林业大学生物科学与技术学院食品科学与工程系，获学士学位

工作经历：

2018.08-至今，中国农业大学食品学院，副教授

2015.12-2018.06，加拿大阿尔伯塔大学农业食品与营养科学系，博士后

所受奖项：

2022年教育部科技进步奖二等奖

主要研究方向：

1. 水产品品质控制与营养健康

2. 水产品蛋白质功能特性研究

3. 生物活性肽的开发与功能评价

代表性著作：

1. Zhang, L., Li, Q., Bao, Y., Tan, Y., Lametsch, R., Hong, H., & Luo, Y. (2022). Recent advances on characterization of protein oxidation in aquatic products A comprehensive review. Critical Reviews in Food Science and Nutrition, 1–20. https://doi.org/10.1080/10408398.2022.2117788

2. Tavakoli, S., Mubango, E., Tian, L., Bohoussou ?Dri, Y., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 402, 134203. https://doi.org/10.1016/j.foodchem.2022.134203

3. Wasinnitiwong, N., Benjakul, S., & Hong, H. (2022). Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder. International Journal of Biological Macromolecules, 221, 61-70. https://doi.org/10.1016/j.ijbiomac.2022.08.200 （IF=8.025）

4. Yu, Q., Liu, J., Liu, Y., Zheng, Y., Pi, R., Mubango, E., Tan, Y., Luo, Y., & Hong, H*. (2022). Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage. Food Research International, 111880. https://doi.org/10.1016/j.foodres.2022.111880（IF=7.425）

5. Xiong, X., Tan, Y., Mubango, E., Shi, C., Regenstein, J. M., Yang, Q., Hong, H.*, & Luo, Y*. (2022). Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective. Trends in Food Science & Technology, 129, 61-73. https://doi.org/10.1016/j.tifs.2022.08.011（IF=16.002）

6. Liang, Y., Zhang, H., Tian, L., Shi, C., Zheng, Y., Wang, J., Tan, Y., Luo, Y., & Hong, H*. (2022). Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation. Food Chemistry, 133905. https://doi.org/10.1016/j.foodchem.2022.133905

7. Mubango, E., Tavakoli, S., Liu, Y., Zheng, Y., Huang, X., Benjakul, S., Yuqing, T., Luo, Y*., & Hong, H*. (2022). Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions. Reviews in Fisheries Science & Aquaculture, 1–26. https://doi.org/10.1080/23308249.2022.2117980（IF=10.405 ）

8. Yingchutrakul, M.#; Wasinnitiwong, N.#; Benjakul, S.; Singh, A.; Zheng, Y.; Mubango, E.; Luo, Y.; Tan, Y.; Hong, H*. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022, 11, 1318. https:// doi.org/10.3390/foods11091318

9. Pi, R.; Li, G.; Zhuang, S.; Yu,Q.; Luo, Y.; Tan, Y.; Dai, R.; Hong, H*. Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp. Foods 2022, 11, 576. https://doi.org/10.3390/foods11040576

10. Feng C., Tian L., Jiao Y., Tan Y., Liu C., Luo Y., Hong, H*. The effect of steam-cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: digestibility, allergenicity and bioactivity. Food Chemistry, 132160. https://doi.org/10.1016/j.foodchem.2022.132160

11. Liang, Y., Wang, K., Yang, Q., Zhang, L., Shi, C., Tavakoli, S., ... & Hong, H*. (2022). The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides. LWT, 113104. https://doi.org/10.1016/j.lwt.2022.113104 （IF=4.952）

12. Gao, S., Liu, Y., Zhang, L., Tan, Y., Li, B., Hong, H*., & Luo, Y*. (2021). Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Research International, 110915. https://doi.org/10.1016/j.foodres.2021.110915 （IF=6.478）

13. Liu, Y., Jiang, H., Zhang, L., Tan, Y., Luo, Y., & Hong, H*. (2021). Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (Hypophthalmichthys molitrix) by Dissolving Hydroxyapatite and Collagen. Foods, 11(1), 1. https://doi.org/10.3390/foods11010001

14. Liu, Y., Zhang, L., Gao, S., Zheng, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2022). Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins. Food Research International, 151, 110869. https://doi.org/10.1016/j.foodres.2021.110869（IF=6.478）

15. Liu, Y., Zhang L., Gao S., Tan, Y., Luo Y., Li X., Hong, H*. Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage. Food Chemistry. https://doi.org/10.1016/j.foodchem.2021.131079（IF=7.514）

16. Tan, Y., Tam, C. C., Rolston, M., Alves, P., Chen, L., Meng, S*., Hong, H*., Chang, S., Yokoyama, W. (2021). Quercetin Ameliorates Insulin Resistance and Restores Gut Microbiome in Mice on High-Fat Diets. Antioxidants, 10(8), 1251. https://doi.org/10.3390/antiox10081251（IF=6.312）（高被引）

17. Zhang, J., Li, Y., Yang, X., Liu, X., Hong, H*., & Luo, Y*. (2021). Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). LWT, 147, 111609. https://doi.org/10.1016/j.lwt.2021.111609（IF=4.952）

18. Jiao, Y., Liu, C., Feng, C., Regenstein, J. M., Luo, Y., Tan, Y*., & Hong, H*. (2021). Bioaccessibility and Intestinal Transport of Deltamethrin in Pacific Oyster (Magallana Gigas) Using Simulated Digestion/NCM460 Cell Models. Frontiers in Nutrition, 8(August), 1–12. https://doi.org/10.3389/fnut.2021.726620（IF=6.576）

19. Tavakoli, S., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Luo, Y.*, & Hong, H*. (2021). Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood. Critical Reviews in Food Science and Nutrition, 0(0), 1–14. https://doi.org/10.1080/10408398.2021.1895065（IF=11.176）

20. Hong, H., Fan, H., Roy, B. C., & Wu, J*. (2021). Amylase enhances production of low molecular weight collagen peptides from the skin of spent hen, bovine, porcine, and tilapia. Food Chemistry, 352, 129355. https://doi.org/10.1016/j.foodchem.2021.129355（IF=7.514）

21. Li, D., Prinyawiwatkul, W., Tan, Y., Luo, Y.*, & Hong, H*. (2021). Asian carp: A threat to American lakes, a feast on Chinese table. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2968–2990. https://doi.org/10.1111/1541-4337.12747（IF5=15.365）

22. Tavakoli, S., Luo, Y., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Tan, Y., & Hong, H*. (2021). Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry. Reviews in Fisheries Science and Aquaculture, 0(0), 1–25. https://doi.org/10.1080/23308249.2021.1873244（IF=5.893）

23. Liang, Y., Xie, Y., Li, D., Luo, Y., & Hong, H*. (2021). Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. LWT, 135, 110033. https://doi.org/10.1016/j.lwt.2020.110033（IF=4.952）

24. Hong, H., Zheng, Y., Song, S., Zhang, Y., Zhang, C., Liu, J., & Luo, Y*. (2020). Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates. Food Bioscience, 100748. https://doi.org/10.1016/j.fbio.2020.100748（IF=4.24）

25. Yang, Q., Hong, H.*, & Luo, Y*. (2020). Heterogeneous nucleation and synthesis of carbon dots hybrid Zr-based MOFs for simultaneous recognition and effective removal of tetracycline. Chemical Engineering Journal, 392, 123680. https://doi.org/10.1016/j.cej.2019.123680 （IF=13.273）

26. Hong, H., Fan, H., Chalamaiah, M., & Wu, J*. (2019). Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chemistry, 301, 125222. https://doi.org/10.1016/j.foodchem.2019.125222（高被引）

27. Hong, H., Roy, B. C., Chalamaiah, M., Bruce, H. L.,& Wu, J*. (2018). Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hens. Food Chemistry, 258, 174–180. https://doi.org/10.1016/j.foodchem.2018.03.036

28. Hong, H., Chaplot, S., Chalamaiah, M., Roy, B. C., Bruce, H. L., & Wu, J*. (2017). Removing Cross-Linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent Hens. Journal of Agricultural and Food Chemistry, 65(34), 7491–7499. https://doi.org/10.1021/acs.jafc.7b02319

29. Hong, H., Akbari, A., & Wu, J*. (2017). Small amphipathic peptides are responsible for the assembly of cruciferin nanoparticles. Scientific Reports, 7(1), 1–13. https://doi.org/10.1038/s41598-017-07908-z

30. Hong, H., Regenstein, J. M., & Luo, Y*. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 57(9), 1787–1798. https://doi.org/10.1080/10408398.2014.1001489（高被引）

31. Hong, H., Fan, H., Wang, H., Lu, H., Luo, Y., & Shen, H. (2015). Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology, 52(2), 903-911. doi: 10.1007/s13197-013-1129-1

32. Hong, H., Zhou, Y., Wu, H., Luo, Y.*, & Shen, H. (2014). Lipid content and fatty acid profile of muscle, brain and eyes of seven freshwater fish: A comparative study. JAOCS, Journal of the American Oil Chemists’ Society, 91(5), 795–804. https://doi.org/10.1007/s11746-014-2414-5

33. Hong, H., Luo, Y.*, Zhou, Z., Bao, Y., Lu, H., & Shen, H. (2013). Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry, 138(2–3), 1476–1482. https://doi.org/10.1016/j.foodchem.2012.11.031

34. Hong, H., Luo, Y.*, Zhou, Z., & Shen, H. (2012). Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C. Food Chemistry, 133(1), 102–107. https://doi.org/10.1016/j.foodchem.2012.01.002

35. Hong, H., Luo, Y.*, Zhu, S., & Shen, H. (2012). Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering, 113(4), 554–558. https://doi.org/10.1016/j.jfoodeng.2012.07.012

36. Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47(3), 488-494.