范宇航

       副教授（校聘）

个人简介

       范宇航，博士，校聘副教授。现任大连工业大学食品学院教师，主要从事肉制品加工与品质研究。
       2026年8月至今，大连工业大学食品学院，校聘副教授
       2018年9月至2026年6月，东北农业大学畜产品加工工程专业，本硕博连读

社会兼职

       担任Food Chemistry审稿人、《食品工业科技》期刊青年协审

研究方向

       1. 发酵肉制品特征风味形成机制及品质调控；
       2. 微生物蛋白酶开发利用及作用机理研究。

主要成果

       共发表学术论文19篇，其中以第一/通讯作者发表SCI论文11篇，中文论文2篇。

出版著作和论文 

       近年代表论文
       1. Yuhang Fan, Kaida Zhang, Qian Liu, Haotian Liu, Hui Wang, Fangda Sun*, Baohua Kong*. Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages. Food Chemistry, 2025. 464: 141703 (SCI, TOP 10%, 一区, IF=9.8)
       2. Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, Xiufang Xia, Qian Chen, Baohua Kong*, Fangda Sun*. Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review. Meat Science, 2025, 221: 109732 (SCI, TOP 10%, 一区, IF=6.1)
       3. Yuhang Fan, Renjie Gan, Ziyuan Zhang, Jiayu Xu, Sitong Liu, Yuyang Bu, Chuanai Cao, Qian Liu, Xiufang Xia, Baohua Kong*, Fangda Sun*. Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food. Food Microbiology, 2025, 130: 104769 (SCI, TOP 10%, 一区, IF=4.6)
       4. Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun*, Baohua Kong*. An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases. Food Chemistry, 2025. 493: 145999 (SCI, TOP 10%, 一区, IF=9.8)
       5. Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun*, Baohua Kong*. Effects of eugenol on protease activity and structural characteristics of Saccharomyces cerevisiae and its hydrolysis mechanism. International Journal of Biological Macromolecules, 2025, 318: 145154 (SCI, 二区, IF=8.5)
       6. Yuhang Fan, Zhengyi Li, Ziyuan Zhang, Sitong Liu, Baohua Kong*, Fangda Sun*. Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages. Meat science, 2025, 233: 110023 (SCI, TOP 10%, 一区, IF=6.1)
       7. Yuhang Fan, Fangda Sun; Qian Chen, Qian Liu, Haotian Liu, Baohua Kong. Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking. Meat science, 2025, 233: 110025 (SCI, TOP 10%, 一区, IF=6.1)
       8. Yuhang Fan, Kaida Zhang, Qian Liu, Qian Chen, Xiufang Xia, Fangda Sun*, Baohua Kong*. Mechanism, application, and prospect of bioprotective cultures in meat and meat products. Food Chemistry, 2025, 476: 143474 (SCI, TOP 10%, 一区, IF=9.8)
       9. Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Chao Zhang, Baohua Kong*. Single-starter replacement strategy: Insights from untargeted metabolomics and GC-MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage. Food Chemistry, 2026, 508: 148397. (SCI, TOP 10%, 一区, IF=9.8)
       10. Yuhang Fan, Qian Chen, Qian Liu, Hui Wang, Fangda Sun*, Baohua Kong*. Functional evaluation of a Staphylococcus vitulinus protease: Biochemical properties, structural adaptation, and application in myofibrillar proteins. Food Research International, 2026, 230, 118603. (SCI, TOP 10%, 一区, IF=8.0)
       11. Yuhang Fan, Qian Chen, Qian Liu, Chao Zhang, Baohua Kong*, Fangda Sun*. Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential. Food Research International, 2026, 231: 118702. (SCI, TOP 10%, 一区, IF=8.0)
       12. 范宇航,张潮,李敏,等.基于超声辅助技术提取食品原料中脂质的研究进展[J].食品研究与开发,2023,44(07):185-192.
       13. 范宇航,周雅菲,刘昊天,等.光动力灭活在食品杀菌保鲜中的研究进展[J].食品科学,2023,44(17):373-381.