乐鱼平台资助大巴黎

乐鱼平台资助大巴黎:孙京新

    2019-12-01 00:00:00           浏览数:0

  个人简介:

  孙京新,博士,教授,兼职博导,从事肉、蛋食品加工与安全控制。现任山东省现代农业产业技术体系(家禽)加工与质量控制岗位专家。获省部级奖励10项,主持和参与制定国家、行业、地标、团标等30项,承担ISO 标准1项,发表SCI/EI 论文60余篇,授权国际、国内专利30余件,主参编科技书籍20余部、教材15部。

  承担主要项目/课题:

  山东省现代农业产业技术体系(家禽)加工与质量控制岗位,2021-2025;

  山东省家禽创新团队建设加工与质量检测岗位,2013-2020;

  山东省自然科学基金,木质化鸡胸肉肌原纤维蛋白热凝胶劣变及其分子机制,2023-2025;

  国家自然科学基金,奈曼旗主要特色食品深加工关键技术研究与示范推广,2023- 2023;

  International Organization for Standardization,Operating procedures of chicken slaughtering,

  2023-2025;

  山东省企业技术创新项目,肉鸡油脂精深加工关键技术与新产品开发,2023-2024;

  山东省科技型中小企业创新能力提升工程项目,工业智能化双螺旋蒸烤机研发及产业

  化,2023-2025。

  农业行业标准制定项目,畜禽肉分割技术规程 鹅肉,2022-2023;

  农业行业标准制定项目,畜禽屠宰操作规程 鹅,2019-2020;

  潍坊市科学技术发展计划项目,冰鲜鸡肉食品新型减菌及护色关键技术研究及产业化,

  2021-2023;

  南京市科学技术局南京市科技计划(国际联合研发项目),鸡肉加工中有害物减控与保鲜技术合作研发,2020-2022;

  南京市科学技术委员会南京市科技计划(农业科技攻关),烧鸡保鲜关键技术研究与气调类产品开发,2018-2020;

  青岛特种食品研究院项目,新型常温保存肉制品研发,2020-2020;

  南京市科学技术委员会南京市科技计划(农业科技攻关),盐水鸭及副产物保鲜加工技术的应用,2015-2018;

  国家自然科学基金项目,具有KatA 基因的乳酸菌株对肉制品的发色机理研究,2016-2018;

  公益性行业(农业)科研专项,肉鸡宰后减损与畜禽分级装备研究与示范,2013-2017;

  国家科技支撑计划,生鲜调理肉品加工技术研发与产业化示范,2012-2015;

  国家肉品质量安全控制工程技术研究中心开放课题,肉品快速腌制技术,2012-2015;

  青岛市国际科技合作项目,生态黑猪繁养及精品开发,2013-2015;

  国家“十一五”科技支撑计划,调理肉制品综合保鲜技术研究,2007-2010;

  国家“十一五”科技支撑计划,食品凝胶与风味控制技术开发研究,2006-2008;

  国家“十一五”“863”计划,猪肉产品绿色供应链技术创新与设备研制,2008-2010。

  近期发表重要论文:

  Effects of Tenebrio molitor protein emulsion on the properties, and structure

  of myofibrillar protein gel[J]. LWT-Food Science and Technology, 189 (2023) 115511,doi.org/10.1016/j.lwt.2023.115511;

  Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate[J]. International Journal of Biological Macromolecules, 253 (2023) 127383;

  Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms[J]. LWT-Food Science and Technology,187 (2023) 115314 , doi.org/10.1016/j.lwt.2023.115314;

  Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting[J]. Poultry Science, 2023,103063, doi.org/10.1016/j.psj.2023.103063;

  The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study[J]. LWT- Food Science and Technology, 2023,114931, doi.org/10.1016/j.lwt.2023.114931;

  The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar[J]. Food Chemistry-X,2023(18),100677, doi.org/10.1016/j.fochx.2023.100677; 

  Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change[J].

  LWT- Food Science and Technology, 2023,181, doi.org/10.1016/j.lwt.2023.114743;

  Stability of native/thermally denatured myofibrillar protein particles:Improvement with decreasing pH[J]. Food Hydrocolloids, 2023, 140, doi.org/10.1016/j.foodhyd.2023.108628;

  Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast[J]. Food Science of Animal Products,2023, 1 (3): 9240032, 2023, doi.org/10.26599/FSAP.2023.9240032;

  Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review[J]. Food Materials Research, 2023, 3:1,doi.org/10.48130/FMR-2023-0001;

  Physicochemical properties and oxidative stability of an emulsion prepared from (-)-epigallocatechin-3-gallate modified chicken wooden breast myofibrillar protein [J]. Antioxidants, 2023, 12, 64, doi.org/10.3390/antiox12010064;

  Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels [J]. Gels, 2022,8, 620, doi.org/10.3390/ gels8100620;

  Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating[J]. Frontiers in Nutrition, 2022,09, doi.org/10.3389/fnut.2022.1016942;

  Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein[J]. Food Research International, 2022: 162, doi.org/10.1016/j.foodres.2022.111975;

  Effect of high voltage electrostatic field heating on the oxidative stability of duck oils containing diacylglycerol[J]. Foods, 2022, doi.org/10.3390/foods11091322;

  Synergistic effect of preheating and different power output high-intensity

  ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast[J]. Ultrasonics Sonochemistry, 2022: 86,  doi.org/10.1016/j.ultsonch..2022.106030;

  Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review[J]. Meat Science, 2022: 189:(07),  doi.org/10.1016/j.meatsci.2022.108822

  Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers[J]. Food Chemistry, 2022: 387:(09),  doi.org/10.1016/j.foodchem.2022.132775;

  Improving gelling properties of myofifibrillar proteins incorporating with cellulose micro/nanofifibres[J]. International Journal of Food Science and Technology, 2022, doi:10.1111/ijfs.15667;

  Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies[J]. Food Chemistry, 2022, 382, doi.org/10.1016/j.foodchem.2022.132328;

  Efficacy and mechanism of ultrasound combined with slightly acidic electrolyzed water for inactivating escherichia coli.[J]. Journal of Food Quality, 2021, doi.org/10.1155/2021/6689751;

  Effect of fermentation with two molds on characteristics of chicken meat[J]. Journal of Food Quality, 2021, doi.org/10.1155/2021/8845552;

  The characteristics of gelation of myofbrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking[J]. Food Chemistry,2021,343:doi.org/10.1016/j.foodchem.2020.128505;

  Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates[J]. LWT-Food Science and Technology, 2020, 129, doi.org/10.1016/j.lwt.2020.109525;

  Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling[J]. Ultrasonics–Sonochemistry, 2020,64, DOI:10.1016/j.ultsonch.2020.105022;

  The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli[J]. Food Research International, 2020,129, DOI:10.1016/j. foodres.2019.108887;

  Effects of ultrafne comminution treatment on gelling properties of myofbrillar proteins from chicken breast[J]. Food Hydrocolloids,2019,97,  DOI:10.1016/j.foodhyd.2019.105199;

  Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat[J]. International Journal of Food Science and Technology, 2019,54: 1550-1557, DOI:10.1111/ijfs.14019.

  教学授课情况:

  主讲本科生课程《肉品工艺学》、《畜产品加工学》及研究生课程《现代食品加工技术(农产品)》等。

  获奖情况:

  2022—2023年度神农中华农业科技奖一等奖,2024;

  全国商业科技进步奖特等奖,2024;

  2022年度中国食品科学技术学会科技创新奖一等奖,2022;

  2021年度中国轻工业联合会科学技术进步奖一等奖,2022;

  2018年度山东省科学技术奖二等奖,2018;

  2019年度山东省科学技术奖三等奖,2019;

  2018年度青岛市科学技术奖二等奖,2019;

  山东省省级教学成果奖一等奖,2018;

  山东省省级教学成果奖二等奖,2014;

  第三批“山东省高校黄大年式教师团队,2023;

  山东省研究生教育省级教学成果奖三等奖,2014;

  山东省教育科学优秀成果奖三等奖,2016;

  山东软科学优秀成果奖三等奖,2013;

  山东省专业学位研究生优秀实践成果奖二等奖,2016;

  山东省专业学位研究生优秀实践成果奖,2015;

  山东省研究生优秀科技创新成果奖三等奖,2012.

  2018年“创青春” ·海尔山东省大学生创业大赛银奖,2018;

  2014“创青春”·青岛银行山东省大学生创业大赛优秀作品银奖,2014;

  十三届“挑战杯”山东省大学生课外学术科技作品竞赛获奖二等奖,2013;

  2018年“奥维森杯”全国大学生畜产品创新创业大赛铜奖。2019;

  职务或社会兼职:

  山东省肉类食品质量控制工程技术研究中心主任;

  国家禽肉加工技术研发专业中心(南京)副主任;

  中国畜产品加工研究会常务理事;

  国家肉类加工产业科技创新联盟常务理事;

  全国屠宰加工标准化技术委员会家禽屠宰标准化工作组委员;

  国家农产品加工产业科技创新联盟预制菜专业委员会执行专家组专家;

  山东畜牧兽医学会水禽专业委员会常务理事;

  民盟山东省十一届农业农村专业委员会委员;

  山东省畜牧协会禽业分会专家组成员;

  山东省预制菜产业研究院专家;

  第三届山东省畜牧业标准化技术委员会委员;

  山东省优质畜产品协会第一届技术委员会技术委员;

  山东省科技扶贫专家;

  江苏省“双创计划”人才(科技副总);

  青岛市专家工作站首席专家;

  第二届青岛市食品科学技术学会常务理事。

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