主持科研项目：
1.国家自然科学基金面上项目，大豆油脂体氧化稳定性维持的分子机制研究.2019年1月至2022年12月
2.黑龙江省自然科学基金重点项目. 乳源功能因子调控肠道健康机制的研究.2021年7月—2024年7月
3.黑龙江省重大项目. 功能性液态奶的研制及产业化(羊奶除膻技术研究及羊奶液态系列产品开发). 2019年12月1日-2022年12月1日
4.“十三五”国家重点研发计划课题，肠道微生态调控技术研究和营养健康食品创制及产业化. 2016年07月至2020年12月
5.国家“十二五”科技支撑子课题,大豆蛋白生物柔性解离技术研究. 2014年01月-2016年12月
6.国家“十二五”科技支撑子课题，大豆蛋白高值化利用关键技术的研究与开发. 2012年1月-2014年12月
发表主要论文：
1.Ma, Jiage, Tianzhu Li, Qingyun Wang, Cong Xu, Wei Yu, Hongliang Yu, Wan Wang, Zhibiao Feng, Lijun Chen, Juncai Hou*, and Zhanmei Jiang*. Enhanced Viability of Probiotics Encapsulated within Synthetic/Natural Biopolymers by the Addition of Gum Arabic Via Electrohydrodynamic Processing. Food Chemistry,2023, 413: 135680.
2.Wang Wan, Xu Cong, Liu Zhijing, Gu Liya, Ma Jiage, Hou Juncai*, Jiang Zhanmei*., Physicochemical properties and bioactivity of polysaccharide from Isaria cicadae Miquel with different extraction processes: Effects on gut microbiota and immune response in mice. Food & Function, 2022, 13(18): 9268-9284.
3.Wang Wan, Xu Cong, Zhou Xuan, Zhang Le, Gu Liya, Liu Zhijing, Ma Jiage, Hou Juncai*, Jiang Zhanmei*., Lactobacillus plantarum combined with galactooligosaccharides supplement: a neuroprotective regimen against neurodegeneration and memory impairment by regulating short chain fatty acids and JNK signaling pathway in mice. Journal of Agricultural and Food Chemistry, 2022, 70(28): 8619-8630.
4.Wang Wan, Hu Chuanbing, Zhao Jiale, Xu Cong, Ma Yue, Ma Jiage, Jiang Lianzhou, Hou Juncai*, Jiang Zhanmei*., Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. LWT-Food Science and Technology, 2022, 167: 113867.
5.Ma Jiage, Miao Yusi, Li Jinzhe, Ma Yue, Wu Mengguo, Wang Wan, Xu Cong, Jiang Zhanmei, Hou Juncai*.Incorporation of blue honeysuckle juice into fermented goat milk: Physicochemical, sensory, antioxidant characteristics and in vitro gastrointestinal digestion. Foods, 2022, 11(19): 3065.
6.Sun Changbao, Wang Qingyun, Xu Cong, Wang Wan, Ma Jiage, Gu Liya, Liu Zhijing, Hou Juncai*, Jiang Zhanmei*. Reproducibility and Validity of a Semi-Quantitative Food Frequency Questionnaire for Assessing Dietary Intake of Vegetarians and Omnivores in Harbin, China. Nutrients, 2022, 14(19), 3975.
7.Xu Cong, Ban Qingfeng, Wang Wan, Hou Juncai*, Jiang Zhanme*. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. Journal of Controlled Release, 2022, 349: 184-205.
8.Wang Wan, Li Jinzhe, Wang Min, Gu Liya, Liu Zhijing, Xu Cong, Ma Jiage, Jiang Lianzhou, Jiang Zhanmei, Hou Juncai*.Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability. Foods, 2022, 11, 2560.
9.Wang Wan, Hu Chuanbing, Zhao Jiale, Xu Cong, Ma Yue, Ma Jiage, Jiang Lianzhou, Hou Juncai*, Jiang Zhanmei*. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. LWT, 2022, 167: 113867.
10.Dou Nianxu, Sun Rongbo, Su Chengcheng, Ma Yue, Zhang Xuewei, Wu Mengguo, Hou Juncai*. Soybean oil bodies as a milk fat substitute improves quality, antioxidant and digestive properties of yogurt. Foods, 2022, 11(14), 2088.
11.Wang Wan, Hu Chuanbing, Sun Hong, Zhao Jiale, Xu Cong, Ma Yue, Ma Jiage, Jiang Lianzhou, Hou Juncai*. Physicochemical properties, stability andtexture of soybean-oil-body-substitutedlow-fat mayonnaise: effects of thickeners and storage temperatures. Foods, 2022, 11(15), 2201.
12.Wang Wan, Xu Cong, Zhou Xuan, Zhang Le, Gu Liya, Liu Zhijing, Ma Jiage, Hou Juncai*, Jiang Zhanmei*. Lactobacillus plantarum combined with galactooligosaccharides supplement： a neuroprotective regimen against neurodegeneration and memory impairment by regulating short chain fatty acids and JNK signaling pathway in mice. Journal of Agricultural and Food Chemistry, 2022, 70(28): 8619-8630
13.Wang Wan, Wang Min, Xu Cong, Liu Zhijing, Gu Liya, Ma Jiage, Jiang Lianzhou, Jiang Zhanmei, Hou juncai*. Effects of soybean oil body as a milk fat substitute on ice cream: physicochemical, sensory and digestive properties. Foods, 2022, 11(10), 1504.
14.Zhou Xuan, Wang Mingli, Zhang Le, Liu Zhijing, Su Chengcheng, Wu Mengguo, Wei Xuan, Jiang Lianzhou, Hou Juncai*, Jiang Zhanme*. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. LWT-Food Science and Technology, 2022, 163: 113607.
15.Liu Zhijing, Zhou Xuan, Wang Wan, Gu Liya, Hu Chuanbing, Sun Hong, Xu Cong, Hou Juncai*, Jiang Zhanmei*. Lactobacillus paracasei 24 attenuates lipid accumulation in high-fat diet-induced obese mice by regulating the gut microbiota. Journal of Agricultural and Food Chemistry, 2022, 70(15): 4631-4643.
16.Liu Zhijing, Zhao Jiale, Sun Rongbo, Wang Min, Wang Kunyang, Li Yanan, Shang Hang, Hou Juncai*, Jiang Zhanmei*. Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through TLR4/NF-κB signaling pathway in obese mice. Food & Function, 2022, 13, 5971–5986.
17.Ma Yue, Liu Yue, Yu Haiying, Mu Sinan, Li Hongyu, Liu Xianqi, Zhang Minghan, Jiang Zhanmei*, Hou Juncai*. Biological activities and in vitro digestion characteristics of glycosylated alpha-lactalbumin prepared by microwave heating: Impacts of ultrasonication. LWT-Food Science and Technology, 2022, 158: 113141.
18.Zhao Xu, Wang Kaili, Zhao Jiale, Sun Rongbo, Shang Hang, Sun Chuanqiang, Liu Liangwei, Hou Juncai*, Jiang Zhanmei*. Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes. Journal of The Science of Food and Agriculture, 2022, 102(11): 4909-4917.
19.Zhou Xuan, Zhao Jiale, Zhao Xu, Sun Rongbo, Sun Chuanqiang, Hou Dongdong, Zhang Xuewei, Jiang Lianzhou, Hou Juncai*, Jiang Zhanme*. Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein genotype soybeans. Food & Function, 2022, 13(6): 3271-3282.
20.Xu Cong, Ma Jiage, Wang Wan, Liu Zhijing, Gu Liya, Qian Shanshan, Hou Juncai*, Jiang Zhanmei*. Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning. Food Hydrocolloids, 2022, 124, 107216.
21.Zhou Xuan, Sun Rongbo, Zhao Jiale, Liu Zhijing, Wang Min, Wang Kunyang, Jiang Lianzhou, Hou Juncai*, Jiang Zhanmei*. Enzyme activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments. LWT-Food Science and Technology, 2022, 153, 112545.
22.Hou Juncai, Zhou Xuan, Yu Tong, Sop Ri Tong, Ma Jiage, Wang Mingli, Wu Qinrou, Zheng Xiaoyu, Jiang Zhanmei*. Ziziphi spinosae semen oil enhance the oxidative stability of soybean oil under frying conditions. European Journal of Lipid Science and Technology, 2021,123(11): 1-10.
23.Gao Da, Liu Zhijing, Liu Fei, Chen Lijun, Wang Wan, Ma Jiage, Xu Cong, Jiang Zhanmei*, Hou Juncai*. Study of the Immunoregulatory effect of Lactobacillus Rhamnosus 1.0320 in immunosuppressed mice. Journal of Functional Foods, 2021, 79: 104423.
24.Wang Wan, Liu Fei, Xu Cong, Liu Zhijing, Ma Jiage, Gu Liya, Jiang Zhanmei*, Hou Juncai*. Lactobacillus plantarum 69-2 combined with galacto-oligosaccharides alleviates D-galactose-induced aging by regulating AMPK/SIRT1 signaling pathway and gut microbiota in mice. Journal of Agricultural and Food Chemistry, 2021, 69(9): 2745-2757.
25.Xu Cong, Fu Yongyan, Liu Fei, Liu Zhijing, Ma Jiage, Jiang Rui, Song Chaonan, Jiang Zhanmei*, Hou Juncai*. Purification and Antimicrobial Mechanism of a Novel Bacteriocin Produced by Lactobacillus rhamnosus 1.0320. LWT-Food Science and Technology, 2021,137: 110338.
26.Ma Jiage, Xu Cong, Yu Hongliang, Feng Zhibiao, Gu Liya, Yu Wei, Chen Lijun, Jiang Zhanmei*, Hou Juncai*. Electro-encapsulation of probiotics in gum arabic-pullulan blend nanofibres using electrospinning technology. Food Hydrocolloids, 2021, 111： 106381.
27.Gu Liya, Sun Changbao, Chen Lijun, Pang Shiyue, Hussain Muhammad Altaf, Jiang Chenggang, Ma Jiage, Jiang Zhanmei*, Hou Juncai*. Non-perfectly Amphipathic alpha-Helical Structure Containing the XXYXX Sequence Improves Biological Activity of Bovine alpha(s2)-Casein Antimicrobial Peptides. Journal of Agricultural and Food Chemistry, 2020, 68(28): 7520-7529.
28.Liu Zhijing, Liu Fei, Sun Changbao, Gao Da, Ma Jiage, Xu Cong, Jiang Zhanmei*, Hou Juncai*. Study of the Alleviation Effects of a Combination of Lactobacillus Rhamnosus and Inulin on Mice with Colitis. Food & Function, 2020, 11(5): 3823-3837.
29.Ma Jiage, Wang Wan Sun Changbao, Liu Zhijing, Yu Wei, Chen Lijun, Jiang Zhanmei, Hou Juncai*. Effects of environmental stresses on the physiological characteristics, abilities to adhesion and inhibit pathogen adhesion of Lactobacillus plantarum KLDS 1.0328. Process Biochemistry, 2020, 92:426-436. DOI: 10.1016/j.procbio.2020.02.001
30.Hussain Muhammad Altaf, Wang Wan, Sun Changbao, Gu Liya , Liu Zhijing, Yu Tong, Ahmad Yasin, Jiang Zhanmei, Hou Juncai*. Molecular characterization of pathogenic salmonella sppfrom raw beef in Karachi, Pakistan. Antibiotics, 2020, 9(2):73.
31.Sun Changbao, Gu Liya, Hussain Muhammad Altaf, Chen Lijun, Lin Li,Wang Haimei, Pang Shiyue, Jiang Chenggang, Jiang Zhanmei*, Hou Juncai*. Characterization of the Bioactivity and Mechanism of Bactenecin Derivatives Against Food -Pathogens. Frontiers in Microbiology, 2019, 10: 2593.
32.Hou Juncai, Feng Xue, Jiang Mengting, Wang Qiuling, Cui Chunli, Sun Changbao, Hussain Muhammad Altaf, Jiang Lianzhou, Jiang Zhanmei, Li Aili*. Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops. LWT - Food Science and Technology, 2019, 113: 108263.
33.Wang Wan, Cui Chunli, Wang Qiuling, Sun Changbao, Jiang Lianzhou, Hou Juncai*. Effect of pH on physicochemical properties of oil bodies from different oil crops. Journal of Food Science and Technology, 2019, 56 (1): 49-58.
34.Liu Fei, Wang Haimei, Cao Songsong, Jiang Chenggang, Hou Juncai*. Characterization of antibacterial activity and mechanisms of two linear derivatives of bactenecin. LWT - Food Science and Technology, 2019, 107(6): 89-97.
35.Sun Changbao, Li Yingying, Cao Songsong, Wang Haimei, Jiang Chenggang, Pang Shiyue, Hussain Muhammad Altaf, Hou Juncai*. Antibacterial activity and mechanism of action of bovine lactoferricin derivatives with symmetrical amino acid sequences. International Journal of Molecular Sciences, 2018, 19(10), 2951.
36.Jiang Shanshan, Hussain Muhammad Altaf, Cheng Jianjun, Jiang Zhanmei, Geng Hao, Sun Ying, Sun Changbao, Hou Juncai*. Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. LWT - Food Science and Technology, 2018, 98: 134-140.
37.Hou Juncai*, Liu Zhijing, Cao Songsong, Wang Haimei, Jiang Chenggang, Hussain Muhammad Altaf, Pang Shiyue. Broad-spectrum antimicrobial activity and low cytotoxicity against human cells of a peptide derived from bovine αS1-casein. Molecules, 2018, 23(5): 1220.
38.冯雪, 钱珊珊, 于彤, 周鑫, 江连洲, 侯俊财*. 提方法对大豆油脂体组成及氧化稳定性的影响. 中国食品学报, 2021, 21(1): 148-156.
39.王惋, 卢佳音，焦月华，王毅超，姜瞻梅，田波，王玉堂，侯俊财*. 东北酸菜中乳酸菌的分离鉴定与耐酸性菌株的筛选. 食品科学, 2019,40(10): 99-105.
40.王海梅, 李盈盈, 侯俊财*, 姜成刚, 李东飞, 卢佳音, 赵悦含, 逄诗玥. 新型牛乳铁蛋白衍生肽KW-WK的生物活性及其稳定性研究.食品科学, 2018, 39(20): 57-62.
41.曹宋宋，李盈盈，姜成刚, 崔春利, 蒋姗姗, 王秋岭, 张宏超, 侯俊财*．牛溶菌肽线性衍生物bac8c的抑菌活性及其稳定性的研究. 中国食品学报，2018. 10(18): 95-101.
42.逄诗玥, 韩宛君, 韩巍巍, 姜瞻梅, 杜鹏, 侯俊财*.氮源对保加利亚乳杆菌关键蛋白酶基因表达的影响.中国食品学报, 2018, 18(7):37-45.
43.孙亚婷, 韩宛君, 蒋姗姗, 曹宋宋, 崔春利, 程建军, 侯俊财*. 聚合乳清浓缩蛋白对发酵乳饮料稳定性的影响. 中国食品学报, 2018, 18(3): 157-162.
44.崔春利，张鸿超，王秋岭，蒋姗姗，周鑫，江连洲，侯俊财*. 温度对不同油料作物油脂体理化稳定性的影响. 食品科学, 2018, 39(3): 1-6.
获得奖励
黑龙江省自然科学一等奖（第三名）
2022年度中国食品科技十大进展（第三名）
全国大学生生命科学创新创业大赛二等奖（指导教师奖）
黑龙江省高校科学技术奖励二等奖（第二名）
黑龙江省高校科学技术奖励二等奖（第三名）
齐齐哈尔市科技进步一等奖（第五名）
