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侯俊财

领域:现代农业 学校:东北农业大学职称:教授

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具体了解该专家信息,请致电:027-87555799 邮箱 haizhi@uipplus.com

教育背景

1996年9月-2000年9月黑龙江八一农垦大学动物科学农学学士 2000年9月-2003年9月东北农业大学食品科学工学硕士 2003年9月-2006年12月东北农业大学食品科学工学博士 2009年1月-2012年6月东北农业大学国家大豆工程技术研究中心博士后 2013年1月-2014年1月美国佛蒙特大学访问学者

工作经历

项目课题经历

论文、成果、著作等

[1] Zhang, H.C., SunC. B., Han,W., Zhang,J.,Hou,J. C*., Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011 . Meat Science, 2018, 136(2): 30-34. [2] Wang, Q. L., Cui, C.L., Jiang, L. Z., Liu, Y., Liang, X.T.,Hou, J. C*., Oil bodies extracted from high-fat and low-fat soybeans: stability and composition during storage. Journal of Food Science, 2017, 82(6): 1319-1325. [3] Hou, J.C*., Liu, F., Ren, D.X., Han, W.W., Du, Y.O., Effect of culturing conditions on the expression of key enzymes in the proteolytic system ofLactobacillus bulgaricus. Journal of Zhejiang University-Sience B, 2015 16(4): 317-326. [4] Hou, J. C*., Jiang, C.G., Long, Z. C. Nitrite level of pickled vegetables in Northeast China. Food Control, 2013, 29(1): 7-10. [5] Hou, J. C*., Wang, F., Wang, Y. T., Liu, F. Effects of vitamin E on the concentration of conjugated linoleic acids and accumulation of intermediates of ruminal biohydrogenation in vitro. Small Ruminant Research, 2013, 111(1-3): 63-70. [6] Wang, F., Jiang, L. Z., Zhu, X. Q.,Hou, J. C*. Effects of frying on polar material and free fatty acids in soybean oils. International Journal of Food Science & Technology, 2013, 48(6): 1218-1223. [7] Hou, J. C*., Wang, F., Ren, D. X.Effect of the supplementation of fish oil on the conjugated linoleic acid production, especially accumulation of trans-11 C18:1 and trans-10 C18:1 fatty acids: An in vitro rumen fermentation study. Small Ruminant Research, 2011, 99(8): 148-152. [8] Hou, J. C*., Jiang, L. Z., Zhang, C. W. Effects of frying on the trans-fatty acid formation of soybean oils. European Journal of Lipid Science and Technology, 2012, 114(3), 287–293. [9] Hou, J. C*., Wang, F., Wang, Y.T., Xu, J., Zhang, C. W. Assessment of trans fatty acids in edible oils in China. Food Control, 2012, 25(1):211-215. [10] Hou, J. C*., Liu, F., Wang, D. G., Ren, D. X Effect of parity on conjugated linoleic acid (CLA) content in milk fat and CLA-desaturase index in mammary. Milk Science International, 2011, 66(1): 33-37. [11] Hou, J. C*., Variations of trans octadecenoic acids, especially trans-10 C18:1 and trans-11 C18:1 in milk fat. Milk Science International, 2011, 66(2): 189-192. [12] Hou, J. C*., Liu Y. P., Wang, Y. T., Xiao, Z. G., Liu, F., Wang, F., Xu, J. Promoting the production of conjugated linoleic acid by optimizing the fermentation parameters of Lactobacillus. Milchwissenschaft, 2011, 66(4): 368-371 [13] Hou, J. C*. Liu, Y. P., Du, P., Xu, J., Jiang, L. Z. Optimization of protectant formulation of Lactobacillus plantarum during lyophilization by using a response surface methodological approach. Milchwissenschaft, 2012, 67(1) :3-5. [14] 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.食品科学, 2018, 39(3): 1-6. [15] 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.生物医学工程学杂志2017, 34(4): 572-577. [16] 耿浩,刘悦,梁新婷, 朱瑞麒,侯俊财*.热诱导WPC和WPI聚合乳清蛋白乳化性及稳定性的研究.中国食品学报, 2016, 16(8): 71-77. [17] 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.中国食品学报, 2017, 17(5): 264-269. [18] 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.中国食品学报, 2017, 17(8): 74-79. [19] 梁新婷,江连洲,侯俊财*,王胜男.高油大豆与低油大豆油脂体组成及其稳定性的研究.中国粮油学报, 2016, 31(10): 11-16. [20] 杜越欧,侯俊财*.保加利亚乳杆菌胞内肽酶基因在菌体不同生长阶段表达研究.中国食品学报, 2013,13(10):184-190. [21] 侯俊财,江连洲*,王芳,张春伟.深度油炸对食用油中反式亚油酸含量的影响.中国粮油学报, 2012, 27(1): 62-65. [22] 江连洲,赵谋明,陈复生, 侯俊财.大豆精深加工关键技术创新与应用.中国食品学报2012, 12(6):1-8.

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