姓名：董亮
性别：男
学历：博士研究生
职称：副教授
工作单位：大连工业大学
教育情况：
博 士 2008.03-20013.12 江南大学 发酵工程 博导 史仲平 教授
硕 士 2003.09-2006.07 大连工业大学 发酵工程 硕导 赵长新 教授
学 士 1999.09-2003.07 大连工业大学 生物工程
工作经历：
1. 2006年5月-2015年12月，大连工业大学，生物工程学院，讲师
2. 2016年1月至今，大连工业大学，食品学院，副教授
3. 2014年4月-2016年12月，中国科学院大连化学物理研究所，物理化学专业分子反应动力学国家重点实验室，博士后
4. 2018年9月-2019年9月，美国加州大学戴维斯分校，食品发酵专业，访问学者
所主持的项目及其进展：
1. 国家自然科学基金面上项目“结合量子理论计算的十八碳脂肪酸热氧化风味形成机制研究” （项目编号：31871760），59万。（已结题）
2. 国家重点研发计划重点专项子课题“杂粮活性成分在加工过程中的调控与活性保持技术与应用” （项目编号：2017YFD0401203），76万。（已结题）
3. 大连市高层次人才支持计划项目“微生物群体效应对麦芽风味代谢作用的机制” （项目编号： 2017RQ131），10万。（已结题）
4. 辽宁省科技厅自然科学基金计划重点项目“面食制品热加工过程风味的形成机制” （项目编号： 20170520317），5万。（已结题）
5. 辽宁省教育厅大连工业大学基础科研业务费“镰刀菌对麦芽风味的作用机制” （项目编号： 2016J020），2万。（已结题）
主要研究方向：
食品风味化学；酿造学；食品发酵
代表性著作：
1) Cheng, K. Y., Wang, S., Wang, Y. A., Bao, Y. X., Gao, P. X., Lei, L. M., Liang, H. P., Dong, L*. Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking, Journal of Agricultural and Food Chemistry, 2023, DOI: 10.1021/acs.jafc.2c08646. (SCI, 一区, TOP, 封面文章)
2) Cheng, K. Y., Wang, B. C., Xiao, L., Bao, Y. X., Xu, X. B., Zhang, S. F., Liu, Z. F*., Dong, L*. Comprehensive metabolite analysis of wheat dough in a continuous heating process, Food Research International, 153, 2022, doi:10.1016/j.foodres.2022.110972. (SCI, 一区, TOP)
3）Dong, L*., Piao, Y. Z., Zhang, X., Zhao, C. X., Hou, Y. M., Shi, Z. P. Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC/MS. Food Research International. 51, 783-789, 2013. (SCI, 一区, TOP)
4）Dong, L., Hou, Y. M., Li, F., Piao, Y. Z., Zhang, X., Zhang, X. Y., Li, C., Zhao, C. X*. Characterization of volatile aroma compounds in different brewing barley cultivars. Journal of Science of Food and Agriculture. 95, 915-921, 2015. (SCI, 二区)
5) Dong, L., Liu, R. N., Dong, H. M., Piao, Y. Z., Hu, X. Y., Li, C., Cong, L. N*., Zhao, C. X*. Volatile metabolite profiling of malt contaminated by Fusarium poae during malting. Journal of Cereal Science. 66,37-45, 2015. (SCI, 二区)
6）Gao, P. X., Bao, Y. X., Wang, S., Lei, L. M., Wang, B. C., Xiao, L., Cheng, K. Y., Wang, Y. A., Zhang, S. F., Dong, L*. Mechanism of Palmitoleic Acid Oxidation into Volatile Compounds During Heating, Flavour and Fragrance Journal, 2023, 38: 95-107. (SCI, 三区)
7) Liu, L. Z., Liu, C., Dou, S. H., Dong, L*. Volatile Metabolite Profiling of Linolenic Acid Oxidation in the Heating Process, Food Science and Technology, 2023, Accepted. (SCI, 三区)
8) Zhao, X. C., Li, C. W., Jiang, Y. M., Wang, M. T., Wang, B. C., Xiao, L., Xu, X. B., Chai, D., Dong, L*. Metabolite fingerprinting of buckwheat in the malting process, Journal of Food Measurement and Characterization, 15, 1475-1486, 2021. (SCI, 三区)
9) Xiao, L., Li, C. W., Chai, D., Chen,Y., Wang, Z. Y., Xu, X.B., Wang, Y., Geng, Y. F., Dong, L*. Volatile compound profiling from soybean oil in the heating process. Food Science and Nutrition,8,1139-1149,2020. (SCI, 三区)
10) Wang, B. C., Xiao, L., Chai, D., Wang, M. T., Xu, X. B., Li, C. W., Dong, L*. Metabolite analysis of wheat dough fermentation incorporated with buckwheat, Food Science and Nutition,8,4242-4251, 2020. (SCI, 三区)
11）Zhang, H., Geng, Y. F., Qin, L., Dong, X. P., Xu, X. B., Du, M., Thornton, M., Wang, Z. Y., Yang, J. F., Dong, L*. Characterization of volatile compounds in different dried sea cucumber cultivars. Journal of Food Measurement and Characterization. 12,1439-1448,2018. (SCI, 三区)
12) Bao, Y. X., Du, J., Xu, C., Wang, M. T., Wang, B. C., Xiao. L., Cheng, K. Y., Dong, L*. Detailed temperature-dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process, Journal of Food Processing and Preservation, 2022, 46: e16445. (SCI, 四区)
13) Chai, D., Li, C. W., Zhang, X. X., Yang, J. F., Liu, L Z., Xu, X, B., Du, M., Wang, Y., Chen, Y., Dong, L*. Analysis of volatile compounds from wheat flour in the heating Process. International Journal of Food Engineering.15,10,1-13,2019. (SCI, 四区)
14) Chen, Y., Zhou, Z., Xu, K., Zhang, H., Thornton, M., Sun, L. M., Wang, Z. Y., Xu, X. B., Zhao, C. X., Dong, L*. Comprehensive evaluation of the malt flavor contaminated by Fusarium graminearum during malting. Journal of the Institute of Brewing. 123, 480-487, 2017. (SCI, 四区)
15) Li, R. L., Liu, J. X., Zhang, H., Piao, Y. Z., Hu, X. Y., Zhu, B. W., Cong, L. N., Zhao, C. X., Dong, L*. Assessment of the microbial diversity during an industrial-scale malting process by a polymerase chain reaction-denaturing gradient gel electrophoresis analysis. Journal of the Institute of Brewing. 122, 237-242,2016. (SCI, 四区)
16）Dong, L., Li, F., Piao, Y. Z., Sun, D., Zhao, R., Li, C., Cong, L. N., Zhao, C. X*. Characterization of proteinase A excretion from Saccharomyces cerevisiae in high sugar stress conditions. Applied Biological Chemistry. 58,203-208, 2015. (SCI, 四区)
