姓名：刘骞

性别：男

学历：博士

职称：教授

工作单位：东北农业大学食品学院

教育情况：

1、2000/09-2004/07，东北农业大学，食品学院，学士

2、2004/09-2007/07，东北农业大学，食品学院，硕士

3、2006/09-2009/07，东北农业大学，食品学院，博士

工作经历：

1、2009/09-2011/09，东北农业大学，食品学院，讲师

2、2012/09-2016/09，东北农业大学，食品学院，副教授

3、2016/09-至今，东北农业大学，食品学院，教授

4、2010/01-2012/07，东北农业大学，畜牧学博士后流动站，博士后

5、2016/10-2017/10，美国农业部农业研究局，访问学者

所受奖项：

一、省部级以上人才项目和荣誉

1、2021年黑龙江省杰出青年基金获得者

2、2018年黑龙江省龙江学者青年学者

3、2019年黑龙江省青年科技奖获得者

4、2018年哈尔滨市青年科技奖获得者

二、主要社会兼职

1、东北农业大学“畜产品加工工程”二级学科带头人

2、黑龙江省肉类加工与品质控制重点实验室主任

3、黑龙江省肉品加工与质量控制工程技术研究中心主任

4、东北农业大学“畜禽副产物高值化加工关键技术与应用”学科团队负责人

4、中国畜产品加工研究会第一届青年工作委员会委员

5、中国畜产品加工研究会理事

6、中国农业机械学会农副产品加工机械分会会员

7、中国机械工程学会包装与食品工程分会会员

8、黑龙江省天然产物工程学会理事

9、《肉类工业》杂志编委

三、主要科研获奖

1、“抗氧化肽和降血压肽的作用机制及其构效分析”，2016年8月获得黑龙江省科技一等奖（自然科学类）。第二

2、“北方传统肉灌制品现代化生产及安全控制技术”，2014年8月获得黑龙江省科技一等奖（技术发明类）。第二

3、“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11月获得黑龙江省科技二等奖（自然科学类）。第一

4、“调理肉制品品质提升关键技术创新及应用”，2020年12月获得黑龙江省科技二等奖（科技进步类）。第三

5、“复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究”，2013年11月获得黑龙江省科技进步三等奖。第二

6、“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5月获得黑龙江省畜牧科技一等奖。第一

7、“抗氧化肽和降血压肽的作用机制及其构效分析”，2016年4月获得黑龙江省畜牧科技一等奖。第二

8、“北方传统肉灌制品现代化生产及安全控制技术”，2014年4月获得黑龙江省畜牧科技一等奖。第二

9、“复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究”，2012年12月获得哈尔滨市科技进步二等奖。第二

10、“Antioxidant activity and functional properties of porcine plasma protein as influenced by the degree of hydrolysis”，2011年6月获得第十二届黑龙江省自然科学技术学术成果一等奖。第一

11、“Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats”， 2013年7月获得第十三届黑龙江省自然科学技术学术成果二等奖。第一

主要研究方向：

从事肌肉蛋白精深加工与质量控制等方面的研究与教学工作，主要包括：

（1）加工、贮藏条件对肌肉蛋白功能和营养特性的影响

（2）功能性肉制品加工关键技术及新产品开发

（3）动物源天然抗氧化肽的作用机制及其应用

（4）畜禽副产物高效增值利用关键技术及其应用

代表性著作：

(1) Keshun Liu, Qian Liu*. Enzymatic determination of total starch and degree of starch gelatinization in various products. Food Hydrocolloids, 2020, 103, 105639.

(2) Yangyang Feng, Xiaoli Ma, Baohua Kong, Qian Chen, Qian Liu*. Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration. Food Hydrocolloids, 2021, 111, 106379.

(3) Chuanai Cao, Dongxue Yuan, Baohua Kong, Qian Chen, Junjie He, Qian Liu*. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters. Food Hydrocolloids, 2022, 129, 107637.

(4) Haili Niu, Mingcheng Zhang, Xiufang Xia, Qian Liu*, Baohua Kong*. Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch. Food Chemistry, 2018, 239, 172-179.

(5) Haili Niu, Xiufang Xia, Chao Wang, Baohua Kong*, Qian Liu*. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating. Food Chemistry, 2018, 242, 188-195.

(6) Shuai Jiang, Shenchi Zhao, Xiwen Jia, Huan Zhang, Qian Liu*, Baohua Kong*. Thermal gelling properties, structural properties and mechanism of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels. Food Chemistry, 2020, 311, 126018.

(7) Jiaxin Chen, Chuanai Cao, Dongxue Yuan, Xiufang Xia, Qian Liu*, Baohua Kong*. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chemistry, 2022, 385, 132700.

(8) Fengxue Zhang, Honglei Zhao, Chuanai Cao, Baohua Kong, Xiufang Xia, Qian Liu*. Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50 %. Ultrasonics Sonochemistry, 2021, 71, 105379.

(9) Haili Niu, Yichun Chen, Huan Zhang, Baohua Kong*, Qian Liu*. Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system. International Journal of Biological Macromolecules, 2018, 107, 654-661.

(10) Haili Niu, Qi Han, Chuanai Cao, Qian Liu*, Baohua Kong*. Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. International Journal of Biological Macromolecules, 2018, 115, 393-400.

(11) Chuanai Cao, Shenchi Zhao, Jiaxin Chen, Hui Wang, Qian Liu*, Baohua Kong*. Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. International Journal of Biological Macromolecules, 2020, 142, 803-810.

(12) Xiwen Jia, Zeyu Qin, Jingxin Xu, Baohua Kong, Qian Liu*, HaoWang*. Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films. International Journal of Biological Macromolecules, 2020, 157, 641-647.

(13) Chuanai Cao, Yangyang Feng, Baohua Kong, Fangda Sun, Le Yang, Qian Liu*. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. International Journal of Biological Macromolecules, 2021, 172, 429-438.

(14) Chuanai Cao, Chao Wang, Dongxue Yuan, Baohua Kong, Fangda Sun, Qian Liu*. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions. International Journal of Biological Macromolecules, 2021, 183, 1459-1474.

(15) Qinxiu Sun, Fangda Sun, Dongmei Zheng, Baohua Kong*, Qian Liu*. Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage. Food Control, 2019, 100, 58-66.

(16) Lang Zhang, Hao Wang, Xiufang Xia, Ming Xu, Baohua Kong*, Qian Liu*. Comparative study on the formation of heterocyclic aromatic amines different sugar smoking time. Food Control, 2021, 124, 107905.

(17) Fangda Sun, Yingying Hu, Qian Chen, Baohua Kong*, Qian Liu*. Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages. Meat Science, 2019, 156, 156-165.

(18) Yichun Chen, Xiwen Jia, Fangda Sun, Shuai Jiang, Haotian Liu, Qian Liu*, Baohua Kong*. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters. Meat Science, 2020, 160, 107968.

(19) Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu*. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Science, 2021, 176, 108483.

(20) Chuanai Cao, Dongxue Yuan, Xin Li, Baohua Kong, Qian Chen, Fangda Sun, Qian Liu*. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Science, 2022, 185, 108708.

(21) Fengxue Zhang, Chuanai Cao, Baohua Kong, Fangda Sun, Xihui Shen, Xiangyue Yao, Qian Liu*. Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios. Meat Science, 2022, 188, 108802.

(22) Fangda Sun, Qixuan Li, Haotian Liu, Baohua Kong*, Qian Liu*. Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages. LWT-Food Science and Technology, 2019, 113, 108287.

(23) Lang Zhang, Hongzhen Du, Pin Zhang, Baohua Kong*, Qian Liu*. Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food and Chemical Toxicology, 2020, 135, 110931.

(24) Chuanai Cao, Jingxin Xu, Xin Li, Baohua Kong, Meijuan Wang, Junjie He, Qian Liu*. A new enzymatic method for measuring the degree of gelatinized starch in meat products. Journal of Food Composition and Analysis, 2022, 108, 104451.

(25) Haotian Liu, Yuanyuan Li, Xinping Diao, Baohua Kong*, Qian Liu*. Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 538, 757-764.

(26) Yichun Chen, Chao Wang, Haotian Liu, Qian Liu*, Baohua Kong*. Enhanced physical and oxidative stability of porcine plasma protein hydrolysates based oil-in-water emulsions by adding oxidized chlorogenic acid. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 558, 330-337.

(27) Chuanai Cao, Chao Wang, Yangyang Feng, Hui Liu, Qian Liu*, Baohua Kong*. Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 597, 124818.

(28) Jiaxin Chen, Yangyang Feng, Baohua Kong, Xiufang Xia, Qian Liu*. An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 604, 125332.

(29) Jiaxin Chen, Xin Li, Baohua Kong, Qian Chen, Qian Liu*. Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2022, 633, 127916.

(30) Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu*, Chengguo Liu*. Comparative study of oxidative structural modifications of unadsorbed and adsorbed proteins in whey protein isolates-stabilized oil-in-water emulsions under the stress of primary and secondary lipid oxidation products. Foods, 2021, 10, 593.

(31) Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu*. Effects of sodium chloride on the physical and oxidative stability of filled hydrogel particles fabricated with phase separation behavior. Foods, 2021, 10, 1027.

(32) Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu*, Baohua Kong*. Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in Harbin dry sausages. Foods, 2021, 10, 1460.

(33) Xin Li, Chuanai Cao, Dongxue Yuan, Qian Liu*, Jinhai Zhao*. Effects of the incorporation of calcium chloride on the physical and oxidative stability of filled hydrogel particles. Foods, 2022, 11, 278.

(34) Shuai Jiang, Chuanai Cao, Xiufang Xia, Qian Liu*, Baohua Kong*. Enhancement of the textural and gel properties of frankfurters by adding thermo-reversible or thermo-irreversible curdlan gels. Journal of Food Science, 2019, 84, 1068-1077.

(35) Yichun Chen, Shuai Jiang, Qian Chen, Qian Liu*, Baohua Kong*. Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid. Process Biochemistry, 2019, 79, 105-113.

(36) Yue Li, Haili Niu, Haotian Liu, Qian Liu*, Baohua Kong*. Effect of porcine plasma protein with limited hydrolyzation coupled with Tween 20 on the physical and oxidative stability of oil-in-water emulsions. Food Biophysics, 2018, 13, 1-11.

(37) Haili Niu, Mingkun Gao, Huan Zhang, Baohua Kong*, Qian Liu*. Stability of oil-in-water emulsions fortified with enzymatic hydrolysates form porcine plasma protein. European Journal of Lipid Science and Technology, 2018, 1700501.

(38) Jiaxin Chen, Xin Li, Baohua Kong, Jinglin Ma, Meiyue Liu, Chengguo Liu*, Qian Liu*. How to efficiently remove tert-butylhydroquinone from commercial soybean oils to obtain stripped oils: Eliminating tert-butylhydroquinone's influence on oxidative stabilities of model oil-in-water emulsions. European Journal of Lipid Science and Technology, 2021, 123, 2000385.

(39) Shenchi Zhao, Xin Li, Gongshe Hu, Xi Liang, Chengguo Liu*, Qian Liu*. Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches. Food Science and Biotechnology, 2021, 30(9), 1171-1181.

(40) Dong Yu, Yangyang Feng, Jingxin Xu, Baohua Kong, Qian Liu*, Hao Wang*. Fabrication, characterization and antibacterial properties of citric acid crosslinked PVA electrospun microfiber mats for active food packaging. Packaging Technology and Science, 2021, 1-10.