【个人简介】

侯俊财，男，汉族，1975年生，中共党员，博士（博士后），教授，博导。2000年毕业于黑龙江八一农垦大学，获学士学位；2003年毕业于东北农业大学，获硕士学位；2007年毕业于东北农业大学，获博士学位；2012年国家大豆工程技术研究中心博士后出站。兼任全国特殊膳食标准化技术委员会委员、中国食品科学技术学会食品装备与智能制造分会理事、中国畜产品加工研究会理事、食品工业科技杂志编委、黑龙江省杂粮学会副理事长等学术职务。

【主要研究方向】

食品营养与健康；农产品加工与功能性食品。

【主要代表性论文】

以第一或通讯作者发表论文200余篇，其中发表SCI论文100余篇，主要代表性论文：

[1] Xu Cong, Gantumur Munkh-Amgalan, Sun Jialu, Guo Jiahui, Ma Jiage, Jiang Zhanmei, Wang Wan, Zhang Jing, Ma Yue, Hou Juncai*. Mcclements David Julian. Design of probiotic delivery systems for targeted release. Food Hydrocolloids, 2024, 149: 109588.

[2] Ma Jiage, Wang Qingyun, Dou Nianxu, Li Yanan, Ma Yue, Liu Yuhan, Wu Mengguo, Wei Xuan, Miao Yusi, Chen Lijun, Xu Dong, Hou Juncai*, Jiang Zhanmei*. Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt. LWT-Food Science and Technology, 2023, 184: 115016.

[3] Sun Hong, Sun Jialu, Dou Nianxu, Li Jinzhe, Hussain Muhammad Altaf, Ma Jiage*, Hou Juncai*. Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins. Food Bioscience, 2023, 53: 102740.

[4] Ma Jiage, Li Tianzhu, Dou Nianxu, Li Yanan, Wang Qingyun, Wu Mengguo, Miao Yusi, Li Jinzhe, Su Chengcheng, Chen Lijun, Hussain Muhammad Altaf, Hou Juncai, Jiang*, Zhanmei*. Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk. Food Control, 2023, 153: 109898.

[5] Li Jinzhe, Huang Yuxuan, Peng Xinhui, Luo Wenwen, Gantumur Munkh-Amgalan, Jiang Zhanmei*, Hou Juncai*. Physical treatment synergized with natural surfactant for improving gas-water interfacial behavior and foam characteristics ofa-lactalbumin. Ultrasonic Sonochemistry, 2023, 93: 106369.

[6] Wang Wan, Shang Hang, Li Jinzhe, Ma Yue, Xu Cong, Ma Jiage, Hou Juncai*, Jiang Zhanmei*. Four Different Structural Dietary Polyphenols, Especially Dihydromyricetin, Possess Superior Protective Effect on Ethanol-Induced ICE-6 and AML-12 Cytotoxicity: The Role of CYP2E1 and Keap1-Nrf2 Pathways. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1518–1530.

[7] Wang Wan, Xu Cong, Wang Qingyun, Hussain Muhammad Alta, Wang Changyuan, Hou Juncai*, Jiang Zhanmei*. Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms. Journal of Agricultural and Food Chemistry, 2023, 15(71): 5861-5883.

[8] Wang Wan, Zhao Xu, Ma Yue, Zhang Jing, Xu Cong, Ma Jiage, Hussain Muhammad Altaf, Hou Junca*, Qian Shanshan*.Alleviating Effect of Lacticaseibacillus rhamnosus 1.0320 Combined with Dihydromyricetin on Acute Alcohol Exposure-Induced Hepatic Impairment: Based on Short-Chain Fatty Acids and Adenosine 5- Monophosphate-Activated Protein Kinase-Mediated Lipid Metabolism Signaling Pathway. Journal of Agricultural and Food Chemistry, 2023, 12(71): 4837-4850.

[9] Ma Jiage, Li Tianzhu, Wang Qingyun, Xu Cong, Yu Wei, Yu Hongliang, Wang Wan, Feng Zhibiao, Chen Lijun, Hou Juncai*, Jiang Zhanmei*. Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing. Food Chemistry, 2023, 413: 135680.

[10] Huang Yuxuan, Li Jinzhe, Liu Yue, Gantumur Munkh-Amgalan, Sukhbaatar Narantuya, Zhao Panpan,Oh Kwang Chol, Jiang Zhanmei*, Hou Juncai*. Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins. Food Hydrocolloids, 2023, 138: 108463.

[11] Xu Cong, Ma Jiage, Wang Wan, Liu Xin, Qian Shanshan, Chen Lijun, Gu Liya, Sun Chuanqiang, Hou Juncai*, Jiang Zhanmei*. Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning. Food Chemistry, 2023, 402: 134253.

[12] Ma Yue, Li Jinzhe, Huang Yuxuan, Liu Xin, Dou Nianxu., Zhang Xuewei, Hou Juncai*, Ma Jiage*. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chemistry, 2023, 404, 134646.

[13] Gantumur Munkh-Amgalan, Hussain Muhammad, Li Jinzhe, Hui Mizhou, Bai Xi, Sukhbaatar Narantuya, Li Jinpeng, Chen Wei, Hou Juncai*, Jiang Zhanmei*. Modification of fermented whey protein concentrates: impact of sequential ultrasound and TGase cross-linking. Food Research International, 2022, 163: 112158.

[14] Bilawal Akhunzada, Wang Xindi, Oh Kwang-Chol, Qayum, Abdul, Gantumur, Munkh-Amgalan, Jiang, Zhanmei, Hou, Juncai. Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate. Food Bioscience, 2022, 47: 101684.

[15] Ma Jiage, Miao Yusi, Li Jinzhe, Ma Yue, Wu Mengguo, Wang Wan, Xu Cong, Jiang Zhanmei, Hou Juncai*.Incorporation of blue honeysuckle juice into fermented goat milk: Physicochemical, sensory, antioxidant characteristics and in vitro gastrointestinal digestion. Foods, 2022, 11(19): 3065.

[16] Xu Cong, Ban Qingfeng, Wang Wan, Hou Juncai*, Jiang Zhanme*. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. Journal of Controlled Release, 2022, 349: 184-205.

[17] Jiang Zhanmei, Zhang Minghan, Huang Yuxuan, Ma Chenglong, Mu Sinan, Li Hongyu, Liu Xianqi, Ma Yue, Liu Yue, Hou Juncai*. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods, 2022, 11(17): 2665.

[18] Wang Wan, Hu Chuanbing, Zhao Jiale, Xu Cong, Ma Yue, Ma Jiage, Jiang Lianzhou, Hou Juncai*, Jiang Zhanmei*. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. LWT, 2022, 167: 113867.

[19] Dou Nianxu, Sun Rongbo, Su Chengcheng, Ma Yue, Zhang Xuewei, Wu Mengguo, Hou Juncai*. Soybean oil bodies as a milk fat substitute improves quality, antioxidant and digestive properties of yogurt.Foods, 2022,11(14), 2088.

[20] Wang Wan, Xu Cong, Zhou Xuan, Zhang Le, Gu Liya, Liu Zhijing, Ma Jiage, Hou Juncai*, Jiang Zhanmei*. Lactobacillus plantarum combined with galactooligosaccharides supplement：a neuroprotective regimen against neurodegeneration and memory impairment by regulating short chain fatty acids and JNK signaling pathway in mice. Journal of Agricultural and Food Chemistry, 2022, 70(28): 8619-8630

[21] Zhou Xuan, Wang Mingli, Zhang Le, Liu Zhijing, Su Chengcheng, Wu Mengguo, Wei Xuan, Jiang Lianzhou, Hou Juncai*, Jiang Zhanme*. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. LWT, 2022, 163: 113607.

[22] Shi Ruijie, Liu Yue; Ma Yue, Zhao Panpan; Jiang Zhanmei*, Hou Juncai*. pH-Dependent Binding Behavior of the alpha-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. Journal of agricultural and food chemistry. 2022, 70(10): 3252-3262.

[23] Liu Zhijing, Zhao Jiale, Sun Rongbo, Wang Min, Wang Kunyang, Li Yanan, Shang Hang, Hou Juncai*, Jiang Zhanmei*. Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through TLR4/NF-κB signaling pathway in obese mice. Food & Function, 2022, 13, 5971–5986.

[24] Ma Yue, Liu Yue, Yu Haiying, Mu Sinan, Li Hongyu, Liu Xianqi, Zhang Minghan, Jiang Zhanmei*, Hou Juncai*. Biological activities and in vitro digestion characteristics of glycosylated alpha-lactalbumin prepared by microwave heating: Impacts of ultrasonication. LWT-Food Science and Technology, 2022, 158: 113141.

[25] Zhang Wenjuan, Zhao Panpan, Li Jinzhe, Wang Xindi, Hou Juncai*, Jiang Zhanmei*. Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate. Ultrasonics sonochemistry, 2022, 83: 105935.

[26] Jiang Zhanmei, Mu Sinan, Ma Chenglong, Liu Yue, Ma Yue, Zhang Minghan, Li Hongyu, Liu Xianqi, Hou Juncai*, Tian Bo. Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber. Food Hydrocolloids, 2022, 127: 107515.

[27]Zhou Xuan, Zhao Jiale, Zhao Xu, Sun Rongbo, Sun Chuanqiang, Hou Dongdong, Zhang Xuewei, Jiang Lianzhou, Hou Juncai*, Jiang Zhanme*. Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein genotype soybeans. Food & Function, 2022,13(6): 3271-3282.

[28] Xu Cong, Ma Jiage, Wang Wan, Liu Zhijing, Gu Liya, Qian Shanshan, Hou Juncai*, Jiang Zhanmei*. Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning. Food Hydrocolloids, 2022, 124, 107216.

[29] Hou Juncai, Zhou Xuan, Yu Tong, Sop Ri Tong, Ma Jiage, Wang Mingli, Wu Qinrou, Zheng Xiaoyu, Jiang Zhanmei*. Ziziphi spinosae semen oil enhance the oxidative stability of soybean oil under frying conditions. European Journal of Lipid Science and Technology,2021, 123(11):1-10.

[30] Jiang Zhanmei, Shi Ruijie, Ma Ling, Munkh-Amgalan Gantumur, Bilawal Akhunzada, Hou Juncai*, Tian Bo*. Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin. Food Hydrocolloids, 2021, 121, 107036.

【主要授权发明专利】

[1] Fermented milk containing extruded whey protein inulin complex and its preparation method. US 11, 632, 965 B2，美国，第一发明人

[2] 人源广谱抗菌肽及其应用. ZL202311077083.X，中国，第一发明人

[3] 一种改性乳清蛋白及其制备方法. ZL202310190094.2，第一发明人

[4] 含有挤压乳清蛋白-菊粉的发酵乳及其制备方法. ZL202110773164.8，中国，第一发明人

[5] 一种高蛋白营养棒及其制作方法. ZL202210141427.8，中国，第一发明人

[6] 一种封装鼠李糖乳杆菌1.0320核-壳纤维及其制备方法与应用. ZL202210019252.3，中国，第一发明人

[7] 包埋益生菌的阿拉伯胶复合纤维/微胶囊及其制备方法和应用. ZL 202210013148.3，中国，第一发明人

[8] 一种改性乳清蛋白的制备方法. ZL202110656786.2，中国，第一发明人

[9] 一种银杏蛋白源ACE抑制肽组合物及其制备方法和应用. ZL202011321061.X，中国，第一发明人

[10] 一种具有高抗氧化性的大豆油脂体的提取方法. ZL201410731905.6，中国，第一发明人

【主要科研项目】

[1] 国家自然科学基金面上项目.鼠李糖乳杆菌1.0320联合菊粉调节肠道微生态重塑肠道屏障功能的分子机制研究. 2024年1月1日-2027年12月31日，主持

[2] 黑龙江省自然科学基金重点项目.乳源功能因子调控肠道健康机制的研究. 2021年7月-2024年7月，主持

[3] 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. 2019年1月-2022年12月，主持

[4] “十三五”国家重点研发计划.肠道微生态调控技术研究和营养健康食品创制及产业化. 2016年07月-2020年12月，主持

[5] 黑龙江省重大项目课题.羊奶除膻技术研究及羊奶液态系列产品开发. 2019年12月-2022年12月.主持

[6] 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. 2014年1月-2016年12月，主持

[7] 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. 2013年1月-2015年12月，主持

【所获奖励】

[1] 益生菌功能性挖掘和稳定化关键技术及创新.中国发明创业奖创新奖一等奖. 2023年

[2] 慢病营养健康食品创制关键集成技术及产业化. 2023年度中国商业联合会科学技术奖二等奖. 2023年

[3] 大豆蛋白质柔性化加工理论创新与应用. 2022年度中国食品科技十大进展. 2022年

[4] 大豆蛋白质结构解析与柔性化加工理论创新及应用，黑龙江省自然科学一等奖. 2020年

[5] "一平台二导师三基地四课堂"实践创新能力协同培养模式的探索与实践，第二届全国农业专业学位研究生实践教学成果特等奖. 2021年

【荣誉称号】

[1] 2023年，获第十三届发明创业奖人物奖

[2] 2022年，黑龙江省高层次人才

[3] 2019年，获“龙江学者”特聘教授

[4] 2019年，入选黑龙江省“头雁”团队骨干

[5] 2013年，入选黑龙江省省新世纪人才