科研成果 及獎勵 |
1、主持或參與項目 高梁高活力種子精選技術研究 功能性馕的工藝引進開發與示范推廣 超聲在芽苗菜生產過程中的應用技術研究 7S和11S球蛋白在大豆發芽過程中構象和功能性研究 超聲對發芽大豆苷元型異黃酮富集的機制研究 2、論文 HongKai Liu 1*, ZhenHua Li 1, XiaoWei Zhang, YunPeng Liu, JianGuo Hu, CongWei Yang, XiaoYan Zhao **. The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts. Trends in Food Science & Technology. 2021, 111, 292–300（中科院1區，IF= 12.563） HongKai Liu1, YaYun Chen1, ShuJie Zhang, TingTing Hu, YaHong Zhang, TianYao Zhao, YuFan Kang. The Influence of Light-Emitting Diodes on the Phenolic Compounds and Antioxidant Activities in Pea Sprouts. Journal of Functional Foods. 2016, 25:459–465 (1 These authors contributed equally.)（中科院1區，IF= 3.859） Zhenhua Li,* , Xiaoyan Zhao, Xiaowei Zhang，Hongkai Liu *. Bioactive Compounds and Biological Activities of Sorghum Grains. Foods. 2021, 10, 2868. （中科院2區，IF= 4.350） HongKai Liu, YuFan Kang, XiaoYan Zhao, YunPeng Liu, XiaoWei Zhang, ShuJie Zhang. Effects of elicitation on bioactive compounds and biological activities of sprouts. Journal of Functional Foods. 2019, 53: 136–145. （中科院2區，IF= 3.470） Xiaoyan Zhao 1, Hongkai Liu 1, Xiaowei Zhang, Haitao Zhu. Comparison of structures of walnut protein fractions obtained through reverse micelles and alkaline extraction with isoelectric precipitation. International Journal of Biological Macromolecules. 2019,125:1214–1220 (1These authors contributed equally.)（中科院2區，IF= 3.909） Xiaoyan Zhao1, Hongkai Liu1, Xiaowei Zhang, Haitao Zhu, Qiang Ao. Surface structure and volatile characteristic of peanut proteins obtained through AOT reverse micelles. Colloids and Surfaces B: Biointerfaces, 2019, 173, 860–868(1 These authors contributed equally.)（中科院2區，IF= 3.997） Wei-Na Huang1，Hong-Kai Liu1, Yang-Dong Guo, Yu-Fan Kang. Ethylene-induced changes in lignification and cell wall-degrading enzymes in the roots of mungbean(Vigna radiata) sprouts. Plant Physiology and Biochemistry.2013,73:412-419 (1 These authors contributed equally.) (IF=3.330) Xiaoyan Zhao1，Hongkai Liu1，Xiaowei Zhang，Guixiang Zhang，Haitao Zhu. Astaxanthin from haematococcus pluvialis microencapsulated by spray drying: characterization and antioxidant activity. Journal of the American Oil Chemists' Society. 2019, 96: 93–102(1These authors contributed equally.) (IF=1.421) Xiaoyan Zhao1, Hongkai Liu1, Xiaowei Zhang, Qiang Ao. Effect of pressure grinding technology on the physicochemical and antioxidant properties of Tremella aurantialba powder. Journal of Food Processing and Preservation. 2018,42(12): e13833. (1 These authors contributed equally.) Hong-Kai Liu, Yan Cao, Wei-Na Huang, Yang-Dong Guo, Yu-Fan Kang. Effect of ethylene on total phenolics, antioxidant activity, and the activity of metabolic enzymes in mung bean sprouts. European Food Research and Technology.2013, 237:755–764.(IF=1.802) HongKai Liu,YaYun Chen, ShuJie Zhang, GuiQin Zhang,YuFan Kang. The carotenoids, chlorophylls, total phenolic, total flavonoid and antioxidant activity in legumes seeds and sprouts.(abstract). The 8th Conference and Exhibition of the International Society for Nutraceuticals and Functional Foods.2015.258 劉紅開,李 放,張亞宏,劉 紅,康玉凡.蠶豆種皮中膳食纖維的提取條件及其理化特性測定.食品科學.2016,16:22-28.（EI） 3、獲獎情況 2017年中國豆制品行業科技進步三等獎 2019年中國豆制品行業科技創新一等獎，獲優秀科技創新人才稱號。 2019山東省高等學校科學技術獎三等獎 |
