韩格

        讲师

个人简介 :

研究方向：

        肉品加工与品质控制，包括（1）肌肉蛋白质低盐加工特性及分子行为研究；（2）肌肉源功能蛋白质的开发与利用。

主要成果：

        发表学术论文19篇，其中以第一/通讯作者发表SCI论文7篇，EI论文3篇。入选大连市高层次人才-青年才俊。

科研项目：

        主持的科研项目如下：

        1. 辽宁省自然科学基金计划（博士科研启动计划）（2025-BS-0462）“超声结合外源氨基酸修饰对低离子强度条件下肌原纤维蛋白加工特性的研究”，2025.07-2027.06，5万。

        2.大连工业大学人才引进科研启动基金（61250450）“高强度超声协同氨基酸调控肌肉蛋白质分子自组装行为”，2025.06-2027.05，10万。

出版著作和论文：

论著：

        《肉制品加工新技术》，科学出版社，ISBN：9787030758989，参编。

主要代表论文：

        1.Ge Han, Jianhang Xu, Qian Chen, Xiufang Xia, Haotian Liu*, Baohua Kong*. Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation. Food Chemistry, 2022, 395.

        2. Ge Han, Yuexin Li, Qian Liu, Qian Chen, Haotian Liu*, Baohua Kong*. Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior. Ultrasonics Sonochemistry, 2022, 89:106140.

        3. Ge Han，Siqi Zhao，Fangda Sun，Xiufang Xia，Haotian Liu*，Baohua Kong*. A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation. Ultrasonics Sonochemistry, 2023, 101: 106694.

        4. Ge Han, Siqi Zhao, Qian Liu, Xiufang Xia, Qian Chen, Haotian Liu*. Baohua Kong*. High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution. International Journal of Biological Macromolecules, 2023, 251: 126301.

        5. Ge Han, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong*, Hao Wang*. High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Science, 2021, 181:108617.

        6. Ge Han，Lang Zhang，Qixuan Li，Yan Wang，Qian Chen*，Baohua Kong*. Impacts of different altitudes and natural drying times on lipolysis， lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science, 2020, 162.