性 别： 女 出生年月： 1963-03-19
职 称： 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： kongbh@163.com
开设研究生课程情况
课程编号 课程名称 课程级别 学时
210212 肌肉食品质量特征 硕士课 36
110107 高级肉品科学 博士课 36
210106 畜产品加工前沿讲座 硕士课 36
110106 畜产品加工工程学科前沿专题 博士 32
近五年主持科研项目概况
1. 国家“十三五”重点研发计划项目子课题“传统哈尔滨风干肠绿色制造关键技术研究（2016YFD**-03）”，2016.07-2020.12，在研，主持人，135万元。
2. 国家重点研发计划项目“中式传统肉制品绿色制造关键技术与装备研发及示范（2016YFD**）”，子课题名称“风干肠制品绿色制造关键技术与装备研发及示范（2016YFD**）”，2016.07-2020.12，在研，第二参加人，1378万元。
3. 国家自然科学基金面上项目“基于蛋白和代谢组学研究发酵肉制品中乳酸菌氧化胁迫应答机制及抗氧化效果（**）”，2018.01-2021.12，在研，主持人， 61万元。
4. 国家自然科学基金面上项目“基于蛋白组学研究微生物发酵对肉制品蛋白质降解及风味形成机理（**）”，2015.01-2018.12，已结题，主持人，88万元。
5. 国家自然科学基金面上项目“微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究（**）”，2013.01-2016.12，已结题，主持人， 86万元。
6. 国家公益性行业（农业）科研专项经费子课题“传统腌腊肉制品（风干肠）加工过程中亚硝胺的控制技术（-8）”，2013.01-2016.12，已结题，主持人，30万元。
7. 国家十二五科技支撑计划课题“动物源食品加工过程中质量安全控制技术研究（2012BAD28B02）”，2012.01-2015.12，已结题，主持人，890万元。
8. 黑龙江省应用技术研究与开发计划项目“中式肉灌制品现代化连续生产及品质控制技术(GC13B212)”，2013.01-2015.12，已结题，主持人，50万元。
9. 黑龙江省应用技术研究与开发计划重大项目“调理肉制品加工关键技术及安全质量控制（GA15B302）”，2015.08-2017.08，已结题，副主持人，200万元。
10. 国家“863”计划项目子课题“肉品品质改良蛋白配料关键技术研究与开发（2013AA102208-2）”2013.01-2017.12，已结题，第二参加人，92万元。
近五年项目获奖概况
1. 传统特色肉制品现代化加工关键技术及产业化，2019年获得国家科技进步二等奖，排名第二。
2. 抗氧化肽和降血压肽的作用机制及其构效分析，2016年获得黑龙江省科技一等奖（自然科学类），排名第一。
3. 北方传统肉灌制品现代化生产及安全控制关键技术 ，2014年获得黑龙江省科技一等奖（技术发明类），排名第一。
4. 传统特色肉制品现代化加工关键技术及产业化应用，2018年获得中国轻工业联合会科技进步一等奖，排名第二。
5. 生鲜食品气调包装贮藏保鲜机理及工艺装备研究以产业化应用，2011年获得国家教育部科技进步二等奖，排名第二。
6. 生鲜食品气调保鲜包装技术及装备研究开发与产业化应用，2010年获得中国商业联合会科技进步一等奖，排名第三。
7. 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年获得黑龙江省科技三等奖（科技进步类），排名第一。
8. 氧化引发的蛋白质结构和功能性变化及其机制研究，2018年获得黑龙江省科技二等奖（自然科学类），排名第二。
9. 抗氧化肽和降血压肽的作用机制及其构效分析，2016年获得黑龙江省畜牧科技一等奖，排名第一。
10. 北方传统肉灌制品现代化生产及安全控制关键技术 ，2014年获得黑龙江省畜牧科技一等奖，排名第一。
11. 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年获得哈尔滨市科技进步二等奖，排名第一。
12. 氧化引发的蛋白质结构和功能性变化及其机制研究，2018年获得黑龙江省畜牧科技一等奖，排名第二。
近五年代表性著作、论文
一、共计发表学术论文500余篇，其中近五年第一或者通讯作者发表SCI论文78篇，EI论文40余篇。主要如下：
1. Chen, Q., Liu, Q., Sun, Q. X., Kong, B. H.*, Xiong, Y. L.* (2015). Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science, 100, 110-117.
2. Wang, N., Zhao, J. Y., Liu, Q., Diao, X. P., & Kong, B. H.* (2015). Sulforaphane protects human umbilical vein cells against lipotoxicity by stimulating autophagy via an AMPK-mediated pathway. Journal of Functional Food, 15, 23-34.
3. Huang, L., Liu, Q., Xia X. F., Kong B. H.*, Xiong, Y. L.* (2015). Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry, 185, 459-469.
4. Chen, Q, Kong, B. H.*, Sun, Q. X., Dong, F. J., & Liu, Q. (2015). Antioxidant potential of a unique LAB culture isolated from
5. Zhao, J. Y., Dong, F. J., Li, Y. Y., Kong, B. H.*, & Liu, Q*. (2015). Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate. Process Biochemistry, 50, 1607-1613.
6. Liu, Q., Geng, R., Zhao, J. Y., Chen, Q., & Kong, B. H.* (2015). 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, 63, 4853-4861.
7. Liu, Q., Lu, Y., Han, J. C., Chen, Q., & Kong, B. H.* (2015). Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate. Food Structure, 6, 21-28.
8. Diao, J. J., Chen, H. H., Chen, Q., & Kong, B. H.*, & Diao X. P.* (2015). The effectiveness of konjac flour on the physicochemical and rheological properties of the myofibrillar proteins of the common carp (Cyprinus Carpio). International Journal of Food Processing Technology, 2(2), 26-33.
9. Liu, Q., Niu, H. L., Zhao, J. Y., Han, J. C., & Kong, B. H.* (2016). 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, 19, 99-110.
10. Chen, H. S., Diao, J. J., Li, Y. Y., Chen, Q., & Kong, B. H.* (2016). The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein. Meat Science, 111, 60-66.
11. Li, P. J., Luo, H. T., Kong, B. H.*, Liu, Q., & Chen, C. G. (2016). Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus. LWT-Food Science and Technology, 68, 251-257.
12. Kong, B. H., Niu, H. L., Sun, F. D., Han, J. H., & Liu Q.* (2016). Regulatory effect of porcine plasma protein hydrolysates on the pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules, 82, 637-644.
13. Zhou, F. C., Liu, Q., Chen, Q., Zhang, H. W., & Kong B. H.* (2016). Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility. International Journal of Biological Macromolecules, 84, 410-417.
14. Diao, X. Q., Guan, H. N., Zhao, X. X., Chen, Q., & Kong B. H.* (2016). Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols. Meat Science, 115, 16-23.
15. Sun, Q. X., Chen, Q., Li, F. F., Zheng, D. M., & Kong B. H.* (2016). Biogenic amine inhibition and quality protection of
16. Chen, Q., Kong, B. H.*, Han, Q., Liu, Q., & Xu, L. (2016). The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in
17. Xu, H. H., Wang, J., Dong, S. R., Cheng, W., Kong, B. H., & Tan, J. Y. (2016). Acid-responsive properties of fibrils from heat-induced whey protein concentrate. Journal of Dairy Science, 2016, 99(8):1-9.
18. Diao, X. Q., Guan, H. N., Zhao,X. X., Diao, X. P., & Kong, B. H.* (2016). Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols. Meat Science, 121, 333-341. http://dx.doi.org/10.1016/j.meatsci.2016.07.002
19. Chen, Q., Kong, B. H.*, Han, Q., Xia, X. F., & Xu, L. (2017). The role of bacterial fermentation in lipolysis and lipid oxidation in
20. Li, Y. Y., Liu, H. T., Han, Q., Kong, B. H.*, Liu, Q.* (2017). Cooperative antioxidative effects of zein hydrolysates with sage (salvia officinalis) extract in a liposome system. Food Chemisry, 222, 74-83.
21. Zhao, J. Y., Sun, F. D., Li, Y. Y., Liu, Q.*, & Kong, B. H.* (2017). Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation. Process Biochemistry, 52, 200-208.
22. Jia, N., Wang, L. T., Shao, J. H., Liu, D. Y., & Kong, B. H.* (2017). Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. Meat Science, 127, 45-50.
23. Sun, F. D., Kong, B. H.*, Chen, Q., Han, Q., Diao. X. P. (2017). N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake. Food Control, 73, 1514-1521.
24. Li, Y. Y., Kong, B. H.*, Liu, Q. Xia, X. F., Chen, H. S. (2017). Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates. Process Biochemistry, 53, 116-124.
25. Han, Q., Kong, B. H.*, Chen, Q., Sun, F., & Zhang, H. (2017). In vitro, comparison of probiotic properties of lactic acid bacteria isolated from
26. Niu, H. L., Li, Y., Han, J. C., Liu, Q. *, & Kong, B. H.* (2017). Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic ph treatment combined with a mild heating. Food Hydrocolloids, 70, 269-276.
27. Zhang, M. C., Li, F. F., Diao, X. P., Kong, B. H.*, & Xia, X. F.*. (2017). Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Meat Science, 133, 10-18.
28. Diao, X. Q., Guan, H. N., Kong, B. H.*, Zhao, X. X. (2017). Preparation of diacylglycerol from lard by enzymatic glycerolysis and its compositional characteristics. Korean Journal for Food Science of Animal Resources, 37(6), 813-822.
29. Niu, H. L., Zhang, M. C., Xia, X. F., Liu, Q.*, & Kong, B. H.* (2018). Effect of porcine plasma protein hydrosylates on long-term retrogradation of corn starch. Food Chemistry, 239, 172-179.
30. Niu, H. L., Chen, Y. C., Zhang, H., Kong, B. H.*, & Liu, Q.* (2018). 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, 107, 654-661.
31. Guan, H. N., Diao, X. Q., Jiang, F., Han, J. C., & Kong, B. H. (2018). The enzymatic hydrolysis of soy protein isolate by corolase pp under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chemistry, 245, 89-96.
32. Niu, H. L., Xia, X. F., Wang, C., Kong, B. H.*, & Liu, Q.* (2018). Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating. Food chemistry, 242, 188-195.
33. Zhang, M. C., Niu, H. L., Chen, Q., Xia, X. F.*, & Kong, B. H.* (2018). Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science, 136, 1-8.
34. Liu, H. T., Li, Y. Y., Diao, X. P., Kong, B. H.*, & Liu, Q.* (2018). 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, 538, 757-764.
35. Li, Y., Niu, H. L., Liu, H. T., Liu, Q.*, & Kong, B. H.* (2018). 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, 13, 1-11,
36. Niu, H. L., Han, Q., Cao, C. A., Liu, Q.*, & Kong, B. H.* (2018). Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. International Journal of Biological Macromolecules, 115, 393-400.
37. Elfalleh, W., Sun, C. Y., He, S. D., Kong, B. H., & Ma, Y. (2017). Changes in enzymatic activities during “koji” incubation and natural fermentation of soybean paste. Journal of Food Processing and Preservation, 41(6), 1-7.
38. Niu, H. L., Gao, M. K., Zhang, H., Kong, B. H.*, Liu, Q.* (2018). Stability of oil-in-water emulsions fortified with enzymatic hydrolysates from porcine plasma protein. European Journal of Lipid Science and Technology, 2018, **.
39. Sun, Q. X., Zhao, X. X., Xia, X. F., Zhang, C., & Kong, B. H.* (2018). Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control, 92, 190-200.
40. Zhao, X. X., Sun, Q. X., Qin, Z. Y., Liu, Q., & Kong, B. H.* (2018). Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis and its physicochemical properties. Ultrasonics Sonochemistry, 48, 11-18.
41. Chen, Y. C., Wang, C., Liu, H. T., Liu, Q*., & Kong, B. H.* (2018). Enhanced physical and oxidative stability of porcine plasma protein hydrolysates based oil-in-water emulsions by adding oxidized chlorogenic acid. Colloids and Surfaces A: Physicochemistry and Engineering Aspects, 558, 330-337.
42. Li, Y. Y., Liu, H. T., Liu, Q., Kong, B. H.*, Diao, X. P*. (2019). Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions. Food Hydrocolloids, 87, 179-157.
43. Li, F. F., Wang, B., Liu, Q., Chen, Q., Zhang, H. W., Xia, X. F*., & Kong, B. H.* (2019). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat Science, 147, 108-115.
44. Sun, Q. X., Sun, F. D., Xia, X. F., Xu, H. H., & Kong, B. H.* (2019). The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrasonics Sonochemistry, 51, 281-291.
45. Liu, P. X., Wang, S. W., Zhang, H., Wang, H. T., & Kong, B. H.* (2019). Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of
46. Qinxiu Sun, Fangda Sun, Dongmei Zheng, Baohua Kong *, Qian Liu *. (2019). Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage. Food Control, 100, 58-66.
47. Mingcheng Zhang#, Xiufang Xia#, Qian Liu, Qian Chen, Baohua Kong*. (2019). Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Science, 151, 24-32.
48. Qinxiu Sun, Qian Chen, Xiufang Xia, Baohua Kong *, Xinping Diao*. (2019). Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins. Ultrasonics Sonochemistry, 54, 311-320.
49. Yichun Chen, Shuai Jiang, Qian Chen, Qian Liu*, Baohua Kong*. (2019). Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid. Process Biochemistry, 79, 105-113.
50. Qinxiu Sun, Xinxin Zhao, Chao Zhang, Xiufang Xia, Fangda Sun*, Baohua Kong*. (2019). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. LWT - Food Science and Technology, 108, 106-112.
51. Haotian Liu, Ge Han, Huan Zhang, Qian Liu, Baohua Kong*. (2019). Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates. Food Hydrocolloids, 94, 418-427.
52. Shuai Jiang, Chuan-ai Cao, Xiu-fang Xia, Qian Liu*, and Bao-hua Kong*. (2019). Enhancement of the textural and gel properties of Frankfurters by adding thermo-reversible or thermo-irreversible curdlan gels. Journal of Food Science, 84, 1068-1077.
53. Fangda Sun, Qinxiu Sun, Huan Zhang, Baohua Kong,* Xiufang Xia*. (2019). Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages. International Journal of Biological Macromolecules, 133, 987-997.
54. Li Huang, Bo Ding, Huan Zhang, Baohua Kong*, Youling Xiong. (2019). Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of The Science of Food and Agriculture, 99,4379-4747.
55. Rongxin Wen, Yingying Hu, Lang Zhang, Yan Wang, Qian Chen*, Baohua Kong* (2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science, 156, 33-43.
56. Fangda Sun, Yingying Hu, Qian Chen, Baohua Kong*, Qian Liu*. * (2019). Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages. Meat Science, 156, 156-165.
57. Jiaxin Chen, Yingying Hu, Qian Liu, Qian Chen*, Baohua Kong *. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Science, 156, 205-213.
58. Fangda Sun, Qixuan Li, Haotian Liu, Baohua Kong*, Qian Liu*. (2019). Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages. LWT-Food Science and Technology, 113, 108287.
59. Zeyu Qin, XiWen Jia, Qian Liu, Baohua Kong*, HaoWang*. (2019). Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers. International Journal of Biological Macromolecules, 137, 224-231.
60. Yingying Hu, Qian Chen, Rongxin Wen, Yan Wang, Ligang Qin*, Baohua Kong*. (2019). Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT-Food Science and Technology, 114, 108392. 108.
61. Fangfei Li, Bo Wang, Baohua Kong, Shuo Shi, Xiufang Xia*. (2019). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocolloids, 97, 105223,1-8.
62. Chunhui Dong, Bo Wang, Fangfei Li, Qiang Zhong, Xiufang Xia*, Baohua Kong*. (2020). Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science, 159, 107919. IF=3.483
63. Chuanai Cao, Shenchi Zhao, Jiaxin Chen, Hui Wang, Qian Liu*, Baohua Kong*. (2020). 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, 142, 803-810.
64. Xinxin Zhao, Ge Han, Rongxin Wen, Xiufang Xia, Qian Chen, Baohua Kong*. (2020). Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations. Food Research International, 127, 108723.
67. Xinxin Zhao, Ge Han, Qinxiu Sun,, Qian Chen,, Qian Liu,, Baohua Kong *. (2020). Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally-induced gels of pork myofibrillar protein at different pH. LWT - Food Science and Technology, 117, 108708.
68. Yichun Chen, Xiwen Jia, Fangda Sun, Shuai Jiang, Haotian Liu, Qian Liu*, Baohua Kong*. (2020). 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, 160, 107968.
69. Lang Zhang, Hongzhen Du, Pin Zhang, Baohua Kong*, Qian Liu*. (2020). Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food and Chemical Toxicology, 135, 110931.
70. Bo Wang, Xin Du, Baohua Kong, Qian Liu, Fangfei Li, Nan Pan, Xiufang Xia*. (2020). Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics Sonochemistry, available online.
72. Fangda Sun, Yingying Hu, Xiaoyu Yin, Baohua Kong*, Ligang Qin*. (2020). Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. Process Biochemistry, 89, 37-45.
73. Xiwen Jia, Zeyu Qin, Jingxin Xu, Bao hua Kong, Qian Liu*, Hao Wang*. (2020). Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films . International Journal of Biological Macromolecules, available online.
74. Ge Han, Lang Zhang, Qixuan Li, Yan Wang, Qian Chen*, Baohua Kong*. (2020). Impacts of different altitudes and natural drying times on the lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science, 162, 108030.
75. Shuai Jiang, Shenchi Zhao, Xiwen Jia, Hui Wang, Qian Liu*, Baohua Kong*. (2020). Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels. Food Chemistry, 311, 126018.
768. Yingying Hu, Lang Zhang, Huan Zhang, Yan Wang, Baohua Kong*, Qian Chen*. (2020). Physicochemical properties and flavor profile of fermented dry sausages with reduction of sodium chloride. LWT-Food Science and Technology, 124, 109061.
77. Bo Wang, Baohua Kong, Fangfei Li, Qian Liu, Hongwei Zhang, XiufangXia*. (2020). Changes in the thermal stability and structure of protein from porcine longissimus dorsiinduced by different thawing methods. Food Chemistry, 126375.
78. Shuo Shi, Baohua Kong, Yan Wang, Qian Liu, Xiufang Xia*. (2020). Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Meat Science, 163,108080.
二、专著或教材
1. 孔保华，陈倩，《肉品科学与技术》，中国轻工业“十三五”规划立项教材，中国轻工业出版社， 450千字，2018
2. 孔保华，刘骞，陈洪生，陈倩，孙方达，《肉制品品质及质量控制》，科学出版社，该著作获得2014年度国家科学技术学术著作出版基金资助，585千字，2015
3. 孔保华主审，《畜产品加工实验指导》，浙江大学出版社，80千字，2017
4. 孔保华，夏秀芳，杨萍，李沛军，《肉制品深加工技术》，科学出版社，350千字，2014
5. 孔保华，夏秀芳，李洪军，《低温西式肉制品加工技术》，中国农业出版社，174千字，2013
6. 孔保华，刘骞，熊建华，马丽艳，《食品质量安全检测新技术》，650千字，科学出版社，2013
7. 孔保华，李晓东，迟玉杰，熊幼翎，孟祥晨，《畜产品加工储藏新技术》，获华夏英才基金资助，科学出版社，517千字，2007
近五年授权的专利等情况
1. 孔保华，陈倩，李木子，孙钦秀，刘骞. 一株具有体外抗氧化活性的戊糖片球菌R1及其在发酵肉制品中作为抗氧化剂的应用，2017.5.10，中国，ZL 20**218.4
2.孔保华，李沛军，陈倩，夏秀芳，可转化高铁肌红蛋白生成氧合肌红蛋白的弯曲乳杆菌R5及其新用途，2015.12.23，中国，ZL8.4
3.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，2015.10.9，中国，ZL3.8
4.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. 2015.9.9，中国， ZL9.5
5.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，2015.9.2，中国，ZL3.1
6. 夏秀芳，潘男，邓思杨，王博，孔保华，一种细菌纤维素-茶多酚复合膜在食品保鲜中的应用， 2019.8.23，中国， ZL8.9
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. 2015.6.17，中国，ZL8.4
8．刁新平,武宏志，孔保华. 发酵茯苓饲料添加剂及其应用, 2014.2.19，中国，ZL3.4
9.孔保华，孙常艳，刁新平，具有抗氧化活性的糖基化乳清蛋白多肽及其制备方法和应用，2013.9.22，中国，ZL1.4
10. 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. 2013.7.17，中国，ZL5.8，
11. 刁新平,张鹏,孔保华. 发酵板蓝根饲料添加剂及其应用，2013.9.11，中国，3.1
12. 刁新平,李国忠,孔保华. 发酵黄芩饲料添加剂，2013.9.22，中国，7.2
13. 韩建春，孔保华，郭鴒. 一种烘焙食品抗氧化剂及其制备方法，2012.01.11，中国，ZL6.9
14.孔保华，马宏慧，刁新平. 木糖葡萄球菌A2的高密度培养的培养基及培养方法，2012.11.1，中国，ZL 8.5
15.孔保华，邢绍平，刘骞，肉制品着色剂及其制备方法, 2012.10.03，中国，ZL 3.9
16.孔保华，刘骞，刁新平，微生物发酵法猪血清蛋白抗氧化肽的方法及其产品, 2009.6.19，中国，ZL4.3
17.孔保华，彭新颜，李艾黎，刁新平，具有抗氧化活性的乳清蛋白抗多肽及其制备方法，2012.5.23，中国， ZL3.4
18.孔保华，赵俊仁，张宏伟，刁新平，一种能够快速发酵风干肠的直投型复合发酵剂和制作方法，2011.8.17，中国，ZL2.7
19.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，2011.04.27，中国，ZL5.X
20.孔保华，褚福娟，刁新平，利用复合发酵剂生产的发酵牛肉干及其生产工艺，2010.12.08，中国，ZL 1.2
21.孔保华，施春权，复合食品着色防腐剂及其制备方法，2010.10.27，中国，ZL6.4
22.孔保华，刁新平，营养骨泥蔬菜肉饼制作方法，2006.12.13，中国，ZL**.1
其他获奖及荣誉称号
1. 2019年入选黑龙江省“头雁团队”骨干成员。
2. 2017年评为首届“龙江科技英才”称号。
3. 2017年被评为黑龙江省“教学名师”。
4. 2016获得中国机械工程学会先进工作者称号。
5. 2016年获得食品科学杂志 “中国肉类科技30年功勋奖-科技工作者奖”等荣誉称号
6. 2017年获得全国农产品加工业十大科技创新推广成果奖
7. 2012年获得黑龙江省教育厅全省高校师德先进个人
8. 2012年获得中国肉类产业科技领军人物称号，由中国肉类协会颁发
9. 2011年获得东北农业大学第三届教学名师奖
10. 2011年获得中国食品杂志社颁发的为中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”
11. 2010年获得东北农业大学第四届“振兴东农教学质量优秀奖”一等奖
12. 2009年荣获中国食品和包装机械行业科技进步奖，由中国食品和包装机械工业协会颁发
13. 2009年荣获中国食品和包装机械行业科技进步奖，由中国食品和包装机械工业协会颁发
14. 2009年获得东北农业大学博士研究生优秀导师称号
15. 2009年获得东北农业大学“巾帼女杰”称号
