侯俊财
性 别： 男 出生年月： 1975-03-25
职 称： 教授 工作单位： 食品学院
招生学科1： 食品科学 招生学科2：
办公电话： E-mail： houjuncai88@126.com

 开设研究生课程情况
课程编号 课程名称 课程级别 学时
 近五年主持科研项目概况
1. 国家“十三五”重点研发计划课题，肠道微生态调控技术研究和营养健康食品创制及产业化，项目号2016YFD**，2016年-2020年12月；
2. 国家自然科学基金面上项目，大豆油脂体氧化稳定性维持的分子机制研究，项目号**，2019年-2022年；
3. 黑龙江省重大项目子课题，功能性液态奶的研制及产业化，项目号2019ZX07B02-04，2019年-2022年；
4. 国家“十二五”科技支撑子课题，大豆蛋白生物柔性解离技术研究，项目号2014BAD22B01-3，2014年-2016年；
5. 东北农业大学学科创新团队，肠道微生态调控技术研究及营养健康食品创制，2017年-2018年；
6. 黑龙江省教育厅新世纪人才，乳酸菌蛋白代谢水解体系的关键酶基因识别，项目号1253-NCEF-006，2013年-2015年；
7. 黑龙江省博士后科研启动金，大豆油脂体稳定性及其破乳机理的研究，项目号LBH-Q13015，2014年-2015年；
8. 东北农业大学“学术骨干”项目，油脂体维持TAGs高氧化稳定性机制，项目号15XG23，2015年-2018年。


 近五年项目获奖概况
1. 一种“膳纤维生”吐司的研制，全国大学生生命科学创新创业大赛，二等奖，高等学校生物科学类专业指导委员会/中国，指导教师，2018年。
2. 安全冷却肉生产技术及质量控制研究，黑龙江省高教育厅二等奖，第二完成人，2009年；
3. 高N-3脂肪酸低胆固醇鸡蛋的研制与生产，黑龙江省教育厅二等奖，第三完成人，2008年；
4. 优质高产青贮玉米栽培及利用技术集成与示范，齐齐哈尔市科技进步一等奖，第五完成人，2008年。


 近五年代表性著作、论文
一、近五年代表性著作
[1] 主著《肠道健康与功能性食品》科学出版社, 2019, 08.
[2] 副主编《食品试验设计与统计分析》中国农业大学出版社, 2017, 1.
[3] 主著《功能性油脂—共轭亚油酸》东北林业大学出版社, 2012, 8.
[4] 主编《优质原料奶生产技术》化学工业出版社,2010.1.
二、近五年代表性论文
[1]Ma Jiage, sun changbao, Liu Zhijing, Gu Liya, Yu Wei, Chen Lijun, Jiang Zhanmei*, Juncai Hou*. Effects of environmental stresses on the physiological characteristics, abilities to adhesion and inhibit pathogen adhesion of Lactobacillus plantarum KLDS 1.0328. Process Biochemistry, 2020. DOI: 10.1016/j.procbio.2020.02.001. (IF=2.883)
[2]Hussain Muhammad Altaf, Wang Wan, Sun Changbao, Gu Liya , Liu Zhijing, Yu Tong , Ahmad Yasin，Jiang Zhanmei, Hou Juncai*. Molecular characterization of pathogenic salmonella sppfrom raw beef in Karachi, Pakistan. Antibiotics, 2020, 9, 73. (IF=2.921)
[3]Abdul Qayum, Chen Wei, Ma Ling, Li Tianqi, Hussain Muhammad, Bilawal Akhunzada, Jiang Zhanmei*, Hou Juncai*. Characterization and comparison of α-lactalbumin pre-and post-emulsion. Journal of Food Engineering,2020,https://doi.org/10.1016/j.jfoodeng.2019.109743. (IF=3.625)
[4]Ma Ling , Li Aili, Li Tianqi, Li Meng, Wang Xindi, Hussain Muhammad Altaf, Qayum Abdul, Jiang Zhanmei*, Hou Juncai*. Structure and characterization of laccase-crosslinked α-lactalbumin: impacts of high pressure homogenization pretreatment. LWT - Food Science and Technology, 2019, DOI: 10.1016/j.lwt.2019.108843. (IF=3.198)
[5]Wang Chunyan, Li Tianqi; Ma Ling, Li Tong, Yu Haiying, Hou Juncai, Jiang Zhanmei. Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate. Food Chemistry, 309:125757. DOI information: 10.1016/j.foodchem.2019.125757. (IF=5.399)
[6]Sun Changbao, Gu Liya, Hussain Muhammad Altaf, Chen Lijun, Lin Li,Wang Haimei, Pang Shiyue, Jiang Chenggang, Jiang Zhanmei, Hou Juncai*. Characterization of the Bioactivity and Mechanism of Bactenecin Derivatives Against Food -Pathogens. Frontier in Microbiology, 2019, 10: 2593. doi: 10.3389/fmicb.2019.02593 (IF=4.259)
[7]Li Jiaqi, Zhao Jiajia, Wang Xindi, Qayum Abdul, Hussain Muhammad Altaf, Liang Guizhao, Hou juncai, Jiang Zhanmei. Novel angiotensin converting enzyme inhibitory peptides from fermented bovine milk started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, identification and interaction mechanism. Frontier in Microbiology, 2019 DOI: 10.3389/fmicb.2019.02643. (IF=4.259)
[8]Yang Nan, Li Tianqi, Ma Ling, Sun Dongxue, Jiang Zhanmei*, Hou, Juncai*. Characterization and structure of cold-extruded whey protein isolate: impact of ball milling. Applied Nanoscience, 2019, 9(3): 423-433. (IF=3.198)
[9]Wang Cuina, Wang Mu, Wang Hao, Sun Xiaomeng, Guo Mingruo*, Hou Juncai*. Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA-5 during freeze-drying. Food Science and Nutrition, 2019. DOI: 10.1002/fsn3.1130. (IF=1.747)
[10] Hou Juncai, Feng Xue, Jiang Mengting, Wang Qiuling, Cui Chunli, Sun Changbao, Hussain Muhammad Altaf, Jiang Lianzhou, Jiang Zhanmei, Li Aili*. Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops. LWT - Food Science and Technology, 2019, 113: 108263. DOI: 10.1016/j.lwt.2019.108263. (IF=3.714)
[11]Jiang Zhanmei, Li Meng, Zhao Jiajia, Wang Xindi, Yu Panpan, Qayum Abdul, Li Aili*, Hou Juncai*. Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose. LWT - Food Science and Technology, 2019, 113: 108313. DOI: 10.1016/j.lwt.2019.108313. (IF=3.714)
[12]Fang Tianqi, Shen Xue, Hou Juncai*, Guo Mingruo*. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt. LWT - Food Science and Technology, 2019, 115: 108268 (IF=3.714)
[13]Wang Wan, Cui Chunli, Wang Qiuling, Sun Changbao, Jiang Lianzhou, Hou Juncai*. Effect of pH on physicochemical properties of oil bodies from different oil crops. Journal of Food Science and Technology, 2019, 56 (1): 49-58. (IF=1.797)
[14]Yao Kun, Xia Yu, Gao Hao, Chen Wei, Hou Juncai*, Jiang Zhanmei*. Influence of ultrasonic power and ultrasonic time on the physicochemical and functional properties of whey protein isolate. International Journal of Food Engineering, 2019, 15(3-4) DOI: 10.1515/ijfe-2017-0370. (IF=3.625)
[15]Liu Fei, Wang Haimei, Cao Songsong, Jiang Chenggang, Hou Juncai*. Characterization of antibacterial activity and mechanisms of two linear derivatives of bactenecin. LWT - Food Science and Technology, 2019, 107(6): 89-97. (IF=3.714)
[16]Li Tianqi, Ma Ling, Sun Dongxue, Liu Lili, Qayum Abdul, Jiang Zhanmei*, Hou Juncai*. Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation. Journal of Food Measurement and Characterization, 2019, 13(2): 1400-1410. https://doi.org/10.1007/s11694-019-00056-0. (IF=1.415)
[17]Sun Changbao, Li Yingying, Cao Songsong, Wang Haimei, Jiang Chenggang, Pang Shiyue, Hussain Muhammad Altaf, Hou Juncai* . Antibacterial activity and mechanism of action of bovine lactoferricin derivatives with symmetrical amino acid sequences. International Journal of Molecular Sciences, 2018, 19(10), 2951. (SCI, IF=4.183)
[18]Zhanmei Jiang*, Yao Kun, Yuan Xiangying, Mu Zhishen, Gao Zengli, Hou Juncai, Jiang Lianzhou, Effects of ultrasound treatment on physicochemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate, Journal of the Science of Food and Agriculture, 2018, 98(4): 1522-1529.
[19]Jiang Shanshan, Hussain Muhammad Altaf, Cheng Jianjun, Jiang Zhanmei, Geng Hao, Sun Ying, Sun Changbao, Hou Juncai*. Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. LWT - Food Science and Technology, 2018, 98: 134-140. (SCI, IF=3.714)
[20]Hou Juncai*, Liu Zhijing, Cao Songsong, Wang Haimei, Jiang Chenggang, Hussain Muhammad Altaf, Pang Shiyue. Broad-spectrum antimicrobial activity and low cytotoxicity against human cells of a peptide derived from bovine αS1-casein. Molecules, 2018, 23(5): 1220. (IF=3.098)
[21]Li Tong, Wang Chunyan, Li Tianqi, Ma Ling, Sun Donexue, Hou Juncai*, Jiang Zhanmei*. Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules 2018, 23(9), 2383; https://doi.org/10.3390/molecules** (IF=3.089)
[22]Zhang Hongchao, Sun Chagbao, Han, Wanjun, Zhang Jiaxiu, Hou Juncai*. Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011. Meat Science, 2018, 136(2): 30-34. (IF=3.483)
[23]Wang Qiuling, Cui Chunli, Jiang Lianzhou, Liu Yue, Liang Xinting, Hou Juncai*. Oil bodies extracted from high-fat and low-fat soybeans: stability and composition during storage. Journal of Food Science, 2017, 82(6): 1319-1325. DOI:10.1111/1750-3841.13715 (IF=2.081)
[24]Hou Juncai*, Liu Fei, Ren Daxi, Han Weiwei, Du Yueou. Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus. J Zhejiang Univ-Sci B (Biomed & Biotechnol), 2015 16(4): 317-326. (SCI, IF=1.797)
[25]李国良, 侯俊财. 大豆肽-钙螯合物制备条件优化及质量评价的研究. 农业机械学报, 2019,50(8): 379-385+409.
[26]王惋, 卢佳音，焦月华，王毅超，姜瞻梅，田波，王玉堂，侯俊财*.菜中乳酸菌的分离鉴定与耐酸性菌株的筛选. 食品科学, 2019,40(10): 99-105.（EI）
[27]卢佳音, 李东飞, 赵悦含, 侯俊财*.不同培养条件对保加利亚乳杆菌中胞外肽酶PrtB基因表达的影响[J]. 中国食品学报, 2019, 19(11): 47-54. (EI)
[28]王海梅, 李盈盈, 侯俊财*, 姜成刚, 李东飞, 卢佳音, 赵悦含, 逄诗玥. 新型牛乳铁蛋白衍生肽KW-WK的生物活性及其稳定性研究[J].食品科学, 2018, 39(20): 57-62.(EI)
[29]曹宋宋，李盈盈，姜成刚等．牛溶菌肽线性衍生物bac8c的抑菌活性及其稳定性的研究[J]. 中国食品学报，2018. 10(18): 95-101. (EI)
[30] 逄诗玥, 韩宛君, 韩巍巍, 姜瞻梅, 杜鹏, 侯俊财*.氮源对保加利亚乳杆菌关键蛋白酶基因表达的影响[J].中国食品学报, 2018, 18(7):37-45. (EI)
[31]孙亚婷, 韩宛君, 蒋姗姗, 曹宋宋, 崔春利, 程建军, 侯俊财*. 聚合乳清浓缩蛋白对发酵乳饮料稳定性的影响[J]. 中国食品学报, 2018, 18(3): 157-162. (EI)
[32]崔春利，张鸿超，王秋岭，蒋姗姗，周鑫，江连洲，侯俊财*. 温度对不同油料作物油脂体理化稳定性的影响[J]. 食品科学, 2018, 39(3): 1-6. (EI)
[33]周鑫, 韩宛君, 李东飞, 崔春利, 江连洲, 侯俊财*. 不同油脂体结构及性质差异的研究[J].食品科学，2017，16(39): 133-139. (EI)
[34]王秋岭, 刘悦, 江连洲, 侯俊财*. 热处理对高油和低油大豆油脂体乳化性的影响[J]. 中国食品学报, 2017, 17(8): 74-79. (EI)
[35]李盈盈, 韩宛君, 曹宋宋, 侯俊财, 姜瞻梅, 姜成刚, 王海梅, 逄诗玥. 牛溶菌肽线性衍生物Bac2a的生物特性及其稳定性研究[J].生物医学工程学杂志 2017, 34(4): 572-577. (EI)
[36]刘悦，王秋岭，孙亚婷，江连洲，侯俊财*. 高油大豆与低油大豆油脂体结构蛋白的研究[J]. 中国食品学报, 2017, 17(5): 264-269. (EI)
[37]耿浩, 刘悦, 梁新婷, 朱瑞麒, 侯俊财*.热诱导对乳清浓缩蛋白和分离蛋白乳化性及稳定性的影响[J]. 中国食品学报, 2016, 16(8): 71-77. (EI)


 近五年授权的专利等情况
[1]侯俊财, 江连洲, 王胜男, 梁新婷, 刘悦, 王秋岭. 一种具有高抗氧化性的大豆油脂体的提取方法. 授权专利号：ZL5.6.
[2]侯俊财, 王玉堂, 张英华. 一种基于二步酶解和酶膜反应的低致敏性乳清蛋白粉及其制备方法. 授权专利号：ZL2.3.
[3]侯俊财,邹月利,刘艳平,肖志刚,于微,王玉堂,王芳. 一种高产共轭亚油酸微生物发酵剂及其制备方法. 授权专利号：ZL3.2
[4]程涛, 侯俊财, 唐远征. 一种复合菌剂发酵床的制备方法. 授权专利号： ZL9.6
[5]杨丽杰, 侯俊财, 刘飞. 一种玉米青贮用乳酸菌剂及制作方法. 授权专利号：ZL0.0


 其他获奖及荣誉称号
“龙江学者”特聘教授
黑龙江省“头雁”团队骨干
省新世纪人才
全国农业专业学位研究生教育指导委员会委员
全国特殊膳食标准化技术委员会委员
食品工业科技编委
中国生物发酵产业协会益生制品分会理事
中国畜产品加工研究会理事
黑龙江省食品科学学会常务理事