孔繁华
讲师
个人简介 ：
2024年09月-至今，大连工业大学食品学院，讲师
2022年06月-2024年09月，大连工业大学食品科学与工程博士后流动站，讲师
2018年08月-2022年05月，沈阳农业大学食品学院食品科学与工程专业，博士（硕博连读）
2012年09月-2016年6月，大连工业大学食品学院，学士
研究方向：
功能性海洋多糖制品的开发与应用，包括（1）海洋多糖、寡糖及其衍生物的制备与生物功能的研究及构效关系表征；（2）海洋多糖与活性蛋白相互作用与生物功能机制的研究及相关产品开发。
主要成果：
发表学术论文20余篇，其中以第一作者或通讯作者发表SCI收录论文12篇。
主要代表论文：
1.Kong, Fanhua., Kang, Shimo., Tian, Jinlong., Li, Mohan., & Yue, Xiqing*., et al. (2020). Interaction of xylitol with whey proteins: multi-spectroscopic techniques and docking studies. Food Chemistry, 326, 126804.
2.Kong, Fanhua., Kang, Shimo., Zhang, Juan., Jiang, Lu., Liu, Yiming., & Yue Xiqing*., et al. (2022). The non-covalent interactions between whey protein and various food functional ingredients. Food Chemistry, 133455.
3.Kong, Fanhua., Kang, Shimo., Zhang, Juan., Zhao, Huiwen., Peng, Yanqi., & Yue Xiqing*., et al. (2022). Whey protein and xylitol complex alleviate type 2 diabetes in C57BL/6 mice by regulating the intestinal microbiota. Food Research International, 157, 111454.
4.Kong, Fanhua., Zhang, Juan., Kang, Shimo., Shen, Xinyu., Liu, Aicheng., & Yue, Xiqing*., et al. (2024). Effects of a xylitol-casein complex on insulin resistance and gut microbiota composition in high-fat-diet + streptozotocin-induced type 2 diabetes mellitus mice. Food Science and Human Wellness, 13, 2741-2753.
5.Tang, Jianbo., Wu, Xiaomeng., Huang, Shan., Lv, Du., Zhang, Yu., Kong, Fanhua*. (2024). Effect of salt concentration on the quality and microbial community during pickled peppers fermentation. Food Chemistry:X, 23, 101594.
6.Kong Fanhua., An Yuejia., Jiang Lu., Tian Jinlong., Yang Mei., & Yue Xiqing*., et al. (2021). Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein. Colloids and Surfaces B: Biointerfaces, 111930.
7.Kong, Fanhua., Tian, Jinlong., Yang, Mei., Zheng, Yan., & Yue, Xiqing*., et al. (2020). Characteristics of the interaction mechanisms of xylitol with β-lactoglobulin and β-casein: a multi-spectral method and docking study. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy, 243, 118824.
8.Kong, Fanhua., Kang, Shimo., An, Yuejia., Li, Weixuan., Han, Hongjiao., & Yue Xiqing*., et al. (2020). The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. International Dairy Journal, 111, 104841.
9.Sun, Qi., Mu, Guangqing., Ma, Xutong., Zhao, Qing., Wu, Xiaomeng., Jiang, Shujuan., & Kong, Fanhua*., (2024). Study on the mechanism of targeted regulation ofcasein linear epitopes by three animal-derived proteasesunder the optimal antigen inhibition rate conditions. International Journal of Dairy Technology, 77(3), 986-1002.
10.Sun, Peng., Mu, Guangqing., Gao, Ziqi., Zhao, Anqi., Zhao, Qing., Sun, Qi., Wu, Xiaomeng.,& Kong, Fanhua*., (2024). Regulating antigenicity of α-lactalbumin based on enzymolysis: Insights into structure and linear epitopes. International Journal of Dairy Technology, 77(4), 1170-1182.
11.Sun, Qi., Mu, Guangqing., Sun, Peng., Zhao, Qing., Wu, Xiaomeng., Jiang, Shujuan., & Kong, Fanhua*., (2024).Regulation mechanisms of allergenic epitope sites in casein by microbial and plant-derived proteases. Food Bioscience, 62, 105357.
12.Sun, Peng., Wu, Xiaomeng., Sun, Qi., Zhao, Qing., Mu, Guangqing., & Kong, Fanhua*., (2024). Optimizing β-Lactoglobulin antigenicity through single enzyme hydrolysis: Exploring structural changes and effects on linear epitopes. Food Chemistry, 464, 141770.
