姓名：刘昊天

性别：男

学历：博士

职称：副教授

工作单位：东北农业大学食品学院

教育情况：

2010~2014 东北农业大学，食品科学与工程专业，学士

2015~2018 东北农业大学，畜产品加工工程，硕士，导师：孔保华

2018~2021 东北农业大学，畜产品加工工程，博士，导师：孔保华

工作经历：

2021~至今，东北农业大学， 副教授

所受奖项：

黑龙江省畜牧科技一等奖；

东北农业大学“学术骨干”

新时代龙江优秀硕博论文

黑龙江省优秀青年基金

主要研究方向：

肉制品绿色加工及制造、肉源蛋白质改性加工与利用、蛋白质分子组装及活性物质递送

代表性著作：

Haotian Liu, Ge Han, Huang Zhang, Qian Liu, Baohua Kong*. Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates [J]. Food Hydrocolloids, 2019, 94, 418-427.

Haotian Liu, Huang Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Filamentous myosin in low-ionic strength meat protein processing media: assembly mechanism, impact on protein functionality, and inhibition strategies [J]. Trends in Food Science & Technology, 2021,112, 25-35

Haotian Liu, Iftikhar Hussain Badar, Chao Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water [J]. Food Chemistry, 2022, 367, 130756

Ge Han, Jianhang Xu, Qian Chen, Xiufang Xia, Haotian Liu*, Baohua Kong*. Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation [J]. Food Chemistry, 2022, 395, 133590

Jingnan Zhang, yuexin Li, Qian Chen, Haotian Liu*, Baohua Kong*. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles [J]. Food Hydrocolloids, 2023,141, 108715