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姓名：陈倩

性别：女

学历：博士研究生

职称：副教授

工作单位：东北农业大学

教育情况：

2007.09-2010.06 东北农业大学，食品科学与工程，学士

2010.09-2015.06 东北农业大学，农产品加工与贮藏工程，博士

工作经历：

2015.07-2017.06 东北农业大学，畜牧学，博士后

2017.07-至今东北农业大学，食品科学与工程系，副教授

所主持的项目及其进展：

1. 国家自然科学基金面上项目，发酵香肠中基于微生物多样性及其相互作用的风味形成及机制研究，在研，主持.

2. 国家自然科学基金面上项目，发酵肉制品中基于蛋白氧化作用的风味形成及机制研究，在研，主持.

3. 国家自然科学基金，风味物质与肌原纤维蛋白相互作用规律及分子机制的研究，已结题，主持.

4. 黑龙江省自然科学基金项目（优秀青年），肌原纤维蛋白氧化修饰对发酵肉制品风味保持能力影响的研究，在研，主持.

5. 黑龙江省“百千万”工程科技重大专项课题，特色肉制品安全品质提升技术研究，在研，主持.

6. 黑龙江省博士后特别资助经费，发酵肉制品中乳酸菌作为生物保护剂的抑菌和抗氧化作用及机理研究，已结题，主持.

7. 黑龙江省博士后科研启动项目（一等），传统发酵肉制品中基于微生物多样性的生物胺降解机制研究，在研，主持

8. 黑龙江省普通本科高等学校青年创新人才，发酵肉制品中乳酸菌的生物保护作用机制及其效果评价，在研，主持.

9. 黑龙江省博士后资助经费，发酵肉制品中乳酸菌氧化胁迫应答机制及其抗氧化效果评价，已结题，主持.

10. 东北农业大学“青年才俊”项目，风味物质与肌肉蛋白相互作用规律及机制研究，已结题，主持.

所受奖项：

1. 北方传统肉灌制品现代化生产及安全控制关键技术，2014年黑龙江省科学技术一等奖（发明类）

2. 氧化引发的蛋白质结构和功能特性变化及其机制研究，2018年黑龙江省科学技术二等奖（自然类）

3. 调理肉制品品质提升关键技术创新及应用，2020年黑龙江省科学技术二等奖（技术发明类）

4. 北方传统肉灌制品现代化生产及安全控制关键技术，2014年黑龙江省畜牧科技一等奖

5. 氧化引发的蛋白质结构和功能特性变化及其机制研究，2018年黑龙江省畜牧科技一等奖

主要研究方向：

1. 肉制品加工及质量安全控制

2. 发酵食品菌种资源挖局及功能分析

代表性著作：

1. Qian Chen, Qian Liu, Qinxiu Sun, Baohua Kong*, Youling Xiong. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science, 2015, 100: 110-117.

2. Qian Chen, Baohua Kong*, Qinxiu Sun, Fujia Dong, Qian Liu. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model. Meat Science, 2015, 110:180-188.

3. Qian Chen, Baohua Kong*, Qi Han, Qian Liu, Li Xu. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages. Meat Science, 2016, 121:196-206.

4. Qian Chen, Baohua Kong*, Qi Han, Xiufang Xia, Li Xu. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. LWT - Food Science and Technology, 2017, 77: 389-396.

5. Qinxiu Sun1, Qian Chen1, Fangfei Li, Baohua Kong*, Dongmei Zheng. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum. Food Control, 2016, 68, 358-366.

6. Jiaxin Chen, Yingying Hu, Rongxin Wen, Qian Liu, Qian Chen*, Baohua Kong. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Science, 2019, 156: 205-213.

7. Rongxin Wen, Yingying Hu, Lang Zhang, Yan Wang, Qian Chen*, Baohua Kong. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science, 2019, 156: 33-43.

8. Ge Han, Lang Zhang, Qixuan Li, Yan Wang, Qian Chen*, Baohua Kong*. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science, 2020, 162, 108030.

9. Yingying Hu, Lang Zhang, Huan Zhang, Yan Wang, Qian Chen*, Baohua Kong*. Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride, LWT-Food Science and Technology, 2020, 124, 109061.

10. Yingying Hu, Lang Zhang, Qian Liu, Yan Wang, Qian Chen*, Baohua Kong*. The potential correlation between bacterial diversity and the characteristic volatile ?avour of traditional dry sausages from Northeast China. Food Microbiology, 2020, 91, 103505.

11. Haotian Liu, Huan Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound. Ultrasonics Sonochemistry, 2020, 67, 105160.

12. Huan Zhang, Qiang Wang, Haotian Liu, Baohua Kong*, Qian Chen*. In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. Food & Function, 2020, 11, 6376.

13. Huan Zhang, Jinming Liu, Rongxin Wen, Qian Chen*, Baohua Kong*. Metabolomics profiling reveals defense strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages under oxidative stress. LWT - Food Science and Technology, 2021, 135, 110041.

14. Rongxin Wen, Huan Zhang, Xiangao, Li, Qian Chen*, Baohua Kong*. High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions. Meat Science, 2021, 172, 108348.

15. Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen*, Baohua Kong*. Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat Science, 2021, 172, 108345.

16. Ligang Qin1, Jing Yu1, Jiamin Zhu, Baohua Kong, Qian Chen*. Ultrasonic-assisted extraction of polyphenol from the seeds of Allium senescens L. and its antioxidative role in Harbin dry sausage. Meat Science, 2021, 172, 108351.

17. Xiaoyu Yin, Hongzhen Du, Ming Xu, Qian Chen*, Baohua Kong*. Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Science, 2021, 172, 108360.

18. Yichao Lv, Xiaoyu Yin, Yan Wang, Qian Chen*, Baohua Kong*. The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis. Food Control, 2021, 123, 107701.

19. Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin*, Baohua Kong*. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue. Meat Science, 2021, 172, 108338.

20. Yingying Hu, Hui Wang, Baohua Kong, Yan Wang, Qian Chen*. The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation，LWT - Food Science and Technology, 2021, 138, 110689.

21. Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen*, Baohua Kong*. Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition, 2020,

22. Lang Zhang, Yingying Hu, Yan Wang, Baohua Kong*, Qian Chen*. Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS. LWT - Food Science and Technology, 2021, 140, 110764.

23. Rongxin Wen, Fangda Sun, Yan Wang, Qian Chen*, Baohua Kong*，Evaluation of autochthonous lactic acid bacteria starter cultures for their potential of volatile compound formation during the fermentation of beef jerky, LWT - Food Science and Technology, 2021, 142, 110982

24. Xiaoyu Yin, Rongxin Wen, Fangda Sun, Yan Wang, Baohua Kong, Qian Chen *. Collaborative analysis on difference in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose. LWT - Food Science and Technology, 2021, 143, 111144

25. Rongxin Wen, Xiang-ao Li, Ge Han, Qian Chen *, Baohua Kong*. Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation. Food Microbiology, 2021, 99, 103764

26. Rongxin Wen, Fangda Sun, Xiang-ao Li, Qian Chen*, Baohua Kong*. The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China. Food Microbiology, 2021, 98, 103787.

27. Haotian Liu, Huan 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. Trends in Food Science & Technology, 2021, 112, 25-35.

28. Haotian Liu, Jiangnan Zhang, Hui Wang, Qian Chen *, Baohua Kong*. High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly. Ultrasonics Sonochemistry, 2021, 74, 105554.

29. Yingying Hu, Yongjie Li, Baohua Kong, Qian Liu, Qian Chen*. Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International, 2021, 145, 110391.

30. Huan Zhang, Baohua Kong, Haotian Liu, Fangda Sun, Qian Chen*. Response of physiology and antioxidant activities of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 to lactic acid stress. LWT - Food Science and Technology, 2021, 149, 1111878

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

32. Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, Xiufang Xia, Baohua Kong*, Qian Chen *. Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 2021, 116, 434-444.

33. Qian Chen, Pei-jun Li, Bao-hua Kong*, Qian Liu, Xiu-fang Xia, Jing Li. Effect of Staphylococcus xylosus and Lactobacillus fermentum inoculation on raw pork batters and optimization of the fermentation conditions. 2012, 1133-1139. Advanced Materials Research Vols. 554-556(2012): 1133-1139.

34. 刘昊天, 殷小钰, 汪海棠, 孔保华, 陈倩*. 基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展. 食品科学, 2020, 41(21): 230-273

35. 吴宇桐, 崔梦晗, 王宇琦, 孔保华, 陈倩*. 超声辅助冷冻技术的作用机制及其对食品品质影响的研究进展. 食品科学, 2018, 39(17): 275-280.

36. 温荣欣, 扈莹莹, 于晶, 孔保华, 陈倩*. 激光诱导击穿光谱技术及其在食品分析中的应用研究进展. 食品科学, 2019, 40(15):293-299.

37. 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩*. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响, 食品科学, 2019, 40(18): 8-14.

38. 扈莹莹, 李其轩, 刘昊天, 孔保华, 陈倩*. 纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用. 食品科学, 2020, 41(03): 232-238.

39. 温荣欣, 扈莹莹, 殷小钰, 王妍, 孔保华, 陈倩*. 食盐添加量对哈尔滨风干肠脂质和蛋白氧化及挥发性化合物形成的影响. 食品科学, 2020, 41(02): 29-36.

40. 殷小钰, 刘昊天, 邹汶蓉, 孔保华, 陈倩*. 肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展. 食品科学, 2020,42(15): 288-294.