基本信息
刘骞
性 别：男出生年月：1981-09-10
职 称：副教授工作单位：食品学院
招生学科1：畜产品加工工程招生学科2：
办公电话：**E-mail：liuqian_neau@hotmail.com

开设研究生课程情况
课程编号课程名称课程级别学时
210330抗氧化食品与健康硕士32
近五年主持科研项目概况
1、国家自然基金青年基金项目“猪血浆蛋白抗氧化肽与食品组分互作及自由基攻击对肽结构变化的影响”，2014.01-2016.12，22.0万元，课题负责人。（课题编号**）2、国家“863”计划项目“大宗食品品质改良蛋白配料制备关键技术研究与开发” –二级子课题“肉品品质改良蛋白配料关键技术研究与开发”，2013.01-2017.12, 92.0万元，子课题负责人。（课题编号2013AA102208-2）3、国家“十二五”科技支撑项目“动物源食品加工过程中质量安全控制技术研究”—三级子课题“红肠腐败菌菌相变化分析及其生产过程中HACCP体系的建立”，2012.01-2015.12，3.0万元，子课题负责人。（课题编2012BAD28B02-01-03）4、黑龙江省青年基金项目“黑加仑花色苷抗氧化活性和机理及对体内自由基清除作用的研究”，2012.1-2014.12，5.0万元，项目负责人。（课题编号QC2011C001）5、黑龙江省博士后经费资助项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2010.11-2013.11，4.0万元，项目负责人。（课题编号LBH-Z10244）6、黑龙江省教育厅科技研究项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2011.01-2013.12，1.5万元，项目负责人。（课题编号**）7、东北农业大学博士启动基金项目“香辛料提取物抗氧化活性及对自由基引起的细胞和肝组织损伤修复作用的研究”，2010.01-2012.12，6.0万元，项目负责人。（课题编号2010RCB62）8、黑龙江省教育厅普通高等学校青年学术骨干支持计划项目“美拉德修饰提高猪血浆蛋白肽抗氧化活性的机制及其应用的研究”，2013.1-2015.12，4.0万元，项目负责人。（课题编号1253G007）9、高等学校博士学科点专项科研基金（新教师类）“美拉德修饰提高猪血浆蛋白肽抗氧化活性机理的研究”，2013.01-2015.12，4.0万元，项目负责人。（课题编号**018）10、黑龙江省2012年省政府博士后科研启动金（博士后研究人员落户黑龙江科研启动资助金）“红肠贮藏过程中生物胺产生与腐败菌菌相变化关系的研究”，2013.01-2015.12，3.0万元，项目负责人。（课题编号LBH-Q12154）

近五年项目获奖概况
1、“北方传统肉灌制品现代化生产及安全控制技术”，2014年8月获得黑龙江省技术发明一等奖。第二（孔保华，刘骞，夏秀芳，李威娜，郑冬梅，刁新平，徐松滨，陈倩，施雪，叶卫星，岳忠岩，陈喜良，张尊峰）2、“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（孔保华，刘骞，夏秀芳，李威娜，郑冬梅，刁新平，徐松滨，陈倩，施雪，叶卫星，岳忠岩，陈喜良，张尊峰）3、“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（孔保华，刘骞，孙瑶，王雅静，夏秀芳，于长青，施雪，郑冬梅，邢绍平，蔡克周，张立娟，程涛，李艳青，王宪青，施春权，刘滨成，曹荣安，王长瑞）4、“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（孔保华，刘骞，孙瑶，王雅静，夏秀芳，于长青，施雪，郑冬梅，邢绍平，蔡克周，张立娟，程涛，李艳青，王宪青，施春权，刘滨成，曹荣安，王长瑞）5、“安全冷却肉生产技术及质量控制技术”，2009年3月获得黑龙江省高校科技进步二等奖。第四（孔保华，侯俊财，于国志，刘骞，刁新平，韩建春，郑冬梅，夏秀芳，曹荣安，陈洪生，刁静静。）6、“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（刘骞，孔保华，熊幼翎）7、“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（刘骞，孔保华，李广兴，刘宁，夏秀芳）8、“Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle”， 2013年7月获得第十三届黑龙江省自然科学技术学术成果三等奖。第五（夏秀芳，孔保华，刘晶，刁新平，刘骞）9、“应用电子自旋共振技术测定猪血浆蛋白水解物清除自由基能力的研究”，2010年10月获得哈尔滨市2009年度自然科学技术学术成果优秀奖。第一（刘骞，孔保华，江连洲）10、“反复冻融引起猪肉背最长肌物理化学变化和肌原纤维蛋白氧化的研究”，2010年10月获得哈尔滨市2009年度自然科学技术学术成果优秀奖。第三（夏秀芳，孔保华，刘骞）11、“水解度对猪血浆蛋白水解物抗氧化活性和功能特性影响的研究”，2011年7月获得哈尔滨市2010年度自然科学技术学术成果二等奖。第一（刘骞，孔保华，熊幼翎）12、“Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats”，2012年8月获得哈尔滨市2011年度自然科学技术学术成果三等奖。第一（刘骞，孔保华，李广兴）

近五年代表性著作、论文
SCI检索文章第一或者通讯作者SCI：(1) Qian Liu, Baohua Kong*, Lianzhou Jiang, Xuhai Cui, Jing Liu. Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer. LWT- Food Science and Technology, 2009, 42, 956-962. (SCI检索, IF=2.545).(2) Qian Liu, Baohua Kong*, Youling L. Xiong, Xiufang Xia. Antioxidant activity and functional properties of porcine plasma protein as influenced by the degree of hydrolysis. Food Chemistry, 2010, 118, 403-410. (SCI检索, IF=3.655).(3) Qian Liu, Baohua Kong*, Guangxing Li, Ning Liu, Xiufang Xia. Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology?, 2011, 49, 1316-1321. (SCI检索, IF=2.999).(4) Qian Liu, Jing Li, Baohua Kong*, Na Jia, Peijun Li. The antioxidant capacity of Maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics. Food Science and Biotechnology, 2014, 23, 33-41. (SCI检索, IF=0.695).(5) Qian Liu, Baohua Kong*, Jianchun Han, Qian Chen, Xueying He. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties. LWT-Food Science and Technology, 2014, 57, 165-171. (SCI检索, IF=2.545).(6) Qian Liu, Qian Chen, Baohua Kong*, Jianchun Han, Xueying He. The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT - Food Science and Technology, 2014, 57, 603-611. (SCI检索, IF=2.545).(7) Qian Liu, Jing Li, Baohua Kong*, Peijun Li, Xiufang Xia. Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 2014, 67, 220-228. (SCI检索, IF=1.170).(8) Qian Liu, Baohua Kong*, Jianchun Han, Changyan Sun, Peijun Li. Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions. Food Structure, 2014, 1, 145-154. (SCI检索, IF=2.415).(9) Qian Liu, Haili Niu, Juyang Zhao, Jianchun Han, Baohua Kong*. Effect of the reactant ratio on the characteristics and antioxidant activities of Maillard reaction products in a porcine plasma protein hydrolysate–galactose model system. International Journal of Food Properties, 2016, 19(1), 99-110. (SCI检索, IF=0.935).(10) Qian Liu, Rui Geng, Juyang zhao, Qian Chen, Baohua Kong*. Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes. Journal of Agricultural and Food Chemistry, 2015, 63, 4853-4861. (SCI检索, IF=3.107).(11) Juyang Zhao, Fujia Dong, Yuanyuan Li, Baohua Kong*, Qain Liu*. Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate. Process Biochemistry, 2015, 50, 1607-1613. (SCI检索, IF=2.516).(12) Baohua Kong, Hiali Niu, Fangda Sun, Jianchun Han, Qian Liu*. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules, 2016, 82, 637-644. (SCI检索, IF=2.890).(13) Qain Liu, Yan Lu, Jianchun Han, Qain Chen, Baohua Kong*. Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate. Food Structure, 2015, 6, 21-28. (SCI检索, IF=2.415).其他顺序作者SCI：(1) Xinyan Peng, Baohua Kong*, Xiufang Xia, Qian Liu. Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 2010, 20(5), 360-365. (SCI检索, IF=2.401).(2) Xiufang Xia, Baohua Kong*, Qian Liu, Jing Liu.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Science, 2009, 83, 239–245. (SCI检索,IF=2.275).(3) Na Jia, Youling L. Xiong, Baohua Kong*, Qian Liu, Xiufang Xia. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis. Journal of Function Foods, 2012, 4, 382-390. (SCI检索, IF=4.480).(4) Xiufang Xia, Baohua Kong*, Jing Liu, Xinping Diao, Qian Liu. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT- Food Science and Technology, 2012, 46, 280-286. (SCI检索, IF=2.545).(5) Na Jia, Baohua Kong*, Qian Liu, Xinping Diao, Xiufang Xia. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 2012, 91, 533-539. (SCI检索,IF=2.275).(6) Baohua Kong, Yan Sun, Lianzhou Jiang*, Qian Liu, Xiufang Xia. Inhibition of oxidant-induced chemical and structural changes of whey protein by BHA and α-tocopherol. International Journal of Dairy Technology, 2012, 65, 353-359. (SCI检索, IF=1.107).(7) Baohua Kong*, Yuanyuan Guo, Xiufang Xia, Qian Liu, Yanqing Li, Hongsheng Chen. Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze-thaw cycles in Common Carp (Cyprinus carpio) Surimi. Food Biophysics, 2013, 8, 104-111. (SCI检索, IF=2.187).(8) Yuanyuan Guo, Baohua Kong*, Xiufang Xia, Tao Yu, Qian Liu. Changes in physicochemical and protein structural properties of common carp (Cyprinus carpio) muscle subjected to different freeze–thaw cycles. Journal of Aquatic Food Product Technology, 2014, 23, 579-590. (SCI检索, IF=0.737).(9) Yanqing Li, Baohua Kong*, Xiufang Xia, Qian Liu, Xinping Diao. Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochemistry, 2013, 48, 863–870. (SCI检索, IF=2.414).(10) Yanqing Li, Baohua Kong*, Xiufang Xia, Qian Liu, Peijun Li. The inhibition of frozen storage-induced protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein. International Journal of Food Science and Technology, 2013, 48, 1916–1923. (SCI检索, IF=1.240).(11) Changyan Sun, Dehai Li, Qian Liu, Baohua Kong*. Improvement of antioxidant activity of whey protein hydrolyzate by conjugation with glycosylation. Asian Journal of Chemistry, 2014, 26(16), 5087-5092. (SCI检索, IF=0.340).(12) Qian Chen, Qian Liu, Qinxiu Sun, Baohua Kong*, Youling L. 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. (SCI检索,IF=2.275).(13) Li Huang, Baohua Kong*, Juyang Zhao, Qian Liu, Xinping Diao. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage. Journal of Agricultural and Food Chemistry, 2014, 62(27), 6390–6399. (SCI检索,IF=3.333).(14) Li Huang, Qian Liu, Xiufang Xia, Baohua Kong*, Youling L. Xiong. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry, 2015, 185, 459-469. (SCI检索, IF=3.655).(15) Ning Wang, Juyang Zhao, Qian Liu, Xinping Diao, Baohua Kong*. Sulforaphane protects human umbilical vein cells against lipotoxicity by stimulating autophagy via an AMPK-mediated pathway. Journal of Functional Foods, 2015, 15, 23-34. (SCI检索,IF=4.480).(16) 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. (SCI检索,IF=2.275).

近五年授权的专利等情况
已授权国家发明专利：(1) 孔保华，刘骞，刁新平，张宏伟. 具有抗氧化活性的血清蛋白及其制备方法（已授权国家发明专利）. 专利授权号码：ZL **5.X(2) 孔保华，刘骞，刁新平. 采用微生物发酵法猪血清蛋白抗氧化肽的方法及其产品（已授权国家发明专利）. 专利授权号码：ZL **4.3(3) 孔保华，邢绍平，刘骞. 肉制品着色剂及其制备方法（已授权国家发明专利）. 专利授权号码：ZL **3.9(4) 孔保华，夏秀芳，刘骞，刁新平，张慧芸，褚福娟，张宏伟. 利用复合发酵剂生产的发酵牛肉干及其生产工艺（已授权国家发明专利）. 专利授权号码：ZL**1.2(5) 孔保华，施春权，夏秀芳，张慧芸，刘骞，张宏伟. 复合食品着色防腐剂及其制备方法（已授权国家发明专利）. 专利授权号码：ZL**6.4(6) 刘骞，韩建春，孔保华，李鑫，陈倩. 一种应用于冰温鱼糜中的天然保鲜剂及利用其进行鱼糜冰温保鲜的方法（已授权国家发明专利）.专利授权号码：ZL**5.8 (7) 刘骞，韩建春，孔保华，赵钜阳，韩齐. 应用冻融法提高大豆分离蛋白凝胶性的方法（已授权国家发明专利）. 专利授权号码：ZL**8.4(8) 孔保华，赵钜阳，刘骞，耿蕊，夏秀芳.可微波方便京酱肉丝的生产方法（已授权国家发明专利）. 专利授权号码：ZL**3.1(9) 孔保华，李沛军，罗慧婷，刘骞. 木糖葡萄球菌A2可转化高铁肌红蛋白生成亚硝基肌红蛋白的新用途（已授权国家发明专利）. 专利授权号码：ZL**9.5 (10) 孔保华，赵钜阳，张宏伟，卢岩，韩建春，刘骞. 可微波方便葱烧木耳炒肉的生产方法. （已授权国家发明专利）. 专利授权号码： ZL**3.8已授权国家实用新型专利：(1) 刘骞，许晓曦. 电加热自动双筒炒锅（已授权国家实用新型专利）. 专利授权号码：ZL **4.6(2) 刘骞，许晓曦. 固体食品机械质地特性测定仪（已授权国家实用新型专利）. 专利授权号码：ZL 2009 2 **.1(3) 夏秀芳，孔保华，刘骞，张宏伟，李沛军. 一种用后可密封的绞肉机（已授权国家实用新型专利）. 专利授权号码：ZL **4.0(4) 夏秀芳，孔保华，刘骞，李沛军，张宏伟. 一种鱼丸机（已授权国家实用新型专利）. 专利授权号码：ZL **9.6(5) 夏秀芳，孔保华，刘骞，张宏伟，李沛军. 一种台式切骨机（已授权国家实用新型专利）. 专利授权号码：ZL **2.9(6) 刘骞，孔保华，夏秀芳. 食品烘烤柜（已授权国家实用新型专利）. 专利授权号码：ZL**9.1(7) 刘骞，孔保华，夏秀芳. 电加热烧烤设备（已授权国家实用新型专利）. 专利授权号码：ZL**6.8(8) 刘骞，孔保华，夏秀芳. 熟食保温柜（已授权国家实用新型专利）. 专利授权号码：ZL**7.X

其他获奖及荣誉称号