姓名：梁会朋

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：

2013.09 -2017.06 四川大学，轻工科学与工程学院，发酵工程，博士（

3 2 3 项目）；

2016.12-2017.01 熊本大学，自然科学研究院，分子生物学；

2009.09-2013.06 四川大学，轻工科学与工程学院，食品科学与工程，学士。

工作经历：

2020.09 -至今 大连工业大学，食品学院，副教授，硕导；

2017.06-2020.09 大连工业大学，食品学院，副教授（校聘），硕导；

主要研究方向：

发酵食品加工理论研究与品质控制

发酵食品微生物菌种资源开发与营养评价

代表性著作：

1. Ge Song, Zhen He, Xinyi Wang, Mingwei Zhao, Xinying Cao, Xinping Lin, Chaofan Ji,

Sufang Zhang, Huipeng Liang*. Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus. Food Research International 148 (2021) 110581.

2. Xinyi Wang, Ge Song, Zhen He, Mingwei Zhao, Xinying Cao, Xinping Lin, Chaofan Ji, Sufang Zhang and Huipeng Liang*. Effects of salt concentration on the quality of paocai, a fermented vegetable product from China. Journal of the Science of Food and Agriculture, 2021,

101(15): 6202-6210.

3. Huipeng Liang*, Zhen He, Xinyi Wang, Ge Song, Huiying Chen, Xinping Lin, Chaofan Ji, Sufang, Zhang. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China. Food Research International, 2020, 137: 109384.

4. Huipeng Liang∗, Zhen He, Xinyi Wang, Ge Song, Huiying Chen, Xinping Lin, Chaofan Ji, Shengjie Li, Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation, Food Microbiology, 2020, 91: 103537.

5. Zhen He, Huiying Chen, Xinyi Wang, Xinping Lin, Chaofan Ji, Shengjie Li, Huipeng Liang*. Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern

China. LWT-Food Science and Technology, 2020, 118: 108773.