科研项目
1. 国家自然科学基金委员会, 联合基金项目, U22A20547, 北方传统特色发酵食品中微生物资源挖掘及关键功能基因解析, 2023-01-01 至 2026-12-31, 主持
2. 国家自然科学基金委员会, 面上项目, 31771990, 基于蛋白和代谢组学研究发酵肉制品中乳酸菌氧化胁迫应答机制及其抗氧化效果, 2018-01-01 至 2021-12-31,主持
3. 国家自然科学基金委员会，面上项目，31471599，基于蛋白组学研究微生物发酵对肉制品蛋白质降解及风味形成机理，2015-01至2018-12，主持
4. 黑龙江省科技厅, 黑龙江省“百千万”工程重大科技专项, 2020ZX07B72, 生鲜预制肉制品品质提升及加工关键技术研究, 2020-10 至 2023-10,主持
5. 黑龙江省科技厅, 黑龙江省“百千万”工程重大科技专项课题, 2021ZX12B05, 特色肉制品开发于安全品质提升技术研究示范, 2021-07 至 2024-07,主持
6. 黑龙江天顺源清真食品有限公司, 横向课题, 牛羊肉制品品质提升关键技术及新产品开发, 2021-08 至 2023-08,主持
7. 黑龙江省科技厅, 黑龙江省“百千万”工程重大科技专项子课题, 2019ZX07B03, 肉制品品质和风味调控技术研究及新型肉制品创制与产业化, 2019-12 至 2022-12,主持
8. 国家科技部, 国家“十三五”重点研发计划项目子课题, 2016YFD0401504-03, 传统哈尔滨风干肠绿色制造关键技术研究, 2016-01 至 2021-08, 主持
9. 国家科技支撑计划，动物源食品加工过程中质量安全控制技术研究，2012-1至2016-12，主持.
10. 黑龙江省科技计划项目，中式肉灌制品现代化连续生产及品质控制技术，2013.1-2015.12，主持。
11. 国家自然科学基金 微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究，2013.1-2016.12， 31271897，主持.
12. 公益性行业（农业）科研专项经费，项目名称：传统腌腊肉制品生产关键技术装备研究与示范，课题：传统腌腊肉制品（风干肠）加工过程中亚硝胺的控制技术。2013.1-2016.12，主持
13. 黑龙江省应用技术研究与开发计划，重大项目，调理肉制品加工关键技术及安全质量控制， 2015.8-2017.8，副主持
14. 国家自然科学基金，蛋白氧化引起的乳清蛋白结构及功能性变化的研究，项目批准号：30871818，2009.1－2011.12，主持
15. 国家高技术研究发展计划项目，乳源蛋白抗氧化肽和降血压肽的生物制备技术。2008AA10Z315， 2008.3－2010.10，主持
项目获奖
获得国家及省部级以上科技奖励12项
1. 传统特色肉制品现代化加工关键技术及产业化, 中华人民共和国国务院, 科技进步, 国家科技进步二等奖, 2019，第二
2. 抗氧化肽和降血压肽的作用机制及其构效分析, 黑龙江省政府, 自然科学, 省部科技一等奖, 2016，第一
3. 传统特色肉制品现代化加工关键技术及产业化应用, 中国轻工业联合会, 科技进步, 省部一等奖, 2019。第二
4. 北方传统肉灌制品现代化生产及安全控制关键技术, 黑龙江省政府, 发明, 省部科技一等奖, 2014，第一
5. 氧化引发的蛋白质结构和功能特性变化及其机制研究, 黑龙江省政府, 自然科学, 省部科技二等奖, 2018，第二
6. 调理肉制品品质提升关键技术创新及应用, 黑龙江省政府, 科技进步, 省部科技二等奖, 2020，第二
7. 复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究，获得黑龙江省科技进步三等奖。第一
8. 应用酶技术提高牛肉品质及系列方便食品的研究，获黑龙江省科技进步三等奖，第一
9. 黑龙江省优质淡水鱼深加工技术的研究，获黑龙江省政府科技进步三等奖， 第一
10. 生鲜食品气调包装贮藏保鲜机理及工艺装备研究以产业化应用，国家教育部科技进步，二等奖，第二
11. 生鲜食品气调保鲜包装技术及装备研究开发与产业化应用”，中国商业联合会科技进步一等奖，第三
12. 禽蛋深加工系列产品综合开发技术的研究，黑龙江省人民政府，科技进步，省部二等奖，第二
代表性著作
主编和副主编教材专著22部，主要包括：
1. 《畜产品加工储藏新技术》，获华夏英才基金资助，主编，科学出版社出版, ISBN 978-7-03-018926-4
2.《畜产品加工》，农业部十一五规划教材，主编，中国农业科学技术出版社出版. ISBN 978-7-80233-596-7
3.《肉品科学与技术》，高等学校使用教材，主编，中国轻工业出版社， ISBN 7-109-07560-5
4.《食品质量安全检测新技术》，科学出版社，主编，全国农业推广专业学位研究生教育指导委员会推荐教材。ISBN 978-7-03-038002-9
5.《低温西式肉制品加工技术》，中国农业出版社，主编. ISBN 978-7-109-18528-9
6. 《肉制品深加工技术》，科学出版社，主编。ISBN 978-7-03-040561-6
7. 《肉制品品质及质量控制》，专著，科学出版社，主编，ISBN 978-7-03-044945-0. 获得国家科学技术学术著作出版基金资助.
8.《乳品科学与技术》，21世纪高等学校使用教材，科学出版社，主编 ISBN 7-109-07560-5
9. 《实用肉制品加工技术》，化学工业出版社，共同主编ISBN 978-7-122-40911-9,
10. 《畜产品加工学》，国家精品课程配套教程，中国农业出版社，普通高等教育“十二五”国家级规划， 副主编，ISBN 978-7-5019-8190-8
11. 《肉制品消费指南》，中国农业出版社出版，主编。ISBN 7-5048-3227-8
代表性论文
发表论文620余篇，近五年主要发表的SCI论文：
1. Niu, H. L., Zhang, M. C., Xia, X. F., Liu, Q.*, & Kong, B. H.* (2018). Effect of porcine plasma protein hydrosylates on long-term retrogradation of corn starch. Food Chemistry, 239, 172-179. http://dx.doi.org/10.1016/j.foodchem.2017.06.103.
2. Niu, H. L., Chen, Y. C., Zhang, H., Kong, B. H.*, & Liu, Q.* (2018). Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system. International Journal of Biological Macromolecules, 107, 654-661. https://doi.org/10.1016/j.ijbiomac.2017.09.036.
3. Niu, H. L., Xia, X. F., Wang, C., Kong, B. H.*, & Liu, Q.* (2018). Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating. Food chemistry, 242, 188-195.
4. Zhang, M. C., Niu, H. L., Chen, Q., Xia, X. F.*, & Kong, B. H.* (2018). Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science, 136, 1-8. http://dx.doi.org/10.1016/j.meatsci.2017.10.005.
5. Liu, H. T., Li, Y. Y., Diao, X. P., Kong, B. H.*, & Liu, Q.* (2018). Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 538, 757-764. https://doi.org/10.1016/j.colsurfa.2017.11.061. 2014.
6. Li, Y., Niu, H. L., Liu, H. T., Liu, Q.*, & Kong, B. H.* (2018). Effect of porcine plasma protein with limited hydrolyzation coupled with Tween 20 on the physical and oxidative stability of oil-in-water emulsions. Food Biophysics, 13, 1-11. https://doi.org/10.1007/s11483-017-9512-5.
7. Niu, H. L., Han, Q., Cao, C. A., Liu, Q.*, & Kong, B. H.* (2018). Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. International Journal of Biological Macromolecules, 115, 393-400.
8. Niu, H. L., Gao, M. K., Zhang, H., Kong, B. H.*, Liu, Q.* (2018). Stability of oil-in-water emulsions fortified with enzymatic hydrolysates from porcine plasma protein. European Journal of Lipid Science and Technology, 1-8. https://doi.org/10.1002/ejlt.201700501.
9. Sun, Q. X., Zhao, X. X., Xia, X. F., Zhang, C., & Kong, B. H.* (2018). Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control, 92, 190-200. IF=4.248.
10. Zhao, X. X., Sun, Q. X., Qin, Z. Y., Liu, Q., & Kong, B. H.* (2018). Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis and its physicochemical properties. Ultrasonics Sonochemistry, 48, 11-18. https://doi.org/10.1016/j.ultsonch.2018.05.005. IF=7.279.
11. Chen, Y. C., Wang, C., Liu, H. T., Liu, Q*., & Kong, B. H.* (2018). Enhanced physical and oxidative stability of porcine plasma protein hydrolysates based oil-in-water emulsions by adding oxidized chlorogenic acid. Colloids and Surfaces A: Physicochemistry and Engineering Aspects, 558, 330-337.
12. Li, Y. Y., Liu, H. T., Liu, Q., Kong, B. H.*, Diao, X. P.* (2019). Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions. Food Hydrocolloids, 87, 149-157. ESI高被引. https://doi.org/10.1016/j.foodhyd.2018.07.052.
13. Li, F. F., Wang, B., Liu, Q., Chen, Q., Zhang, H. W., Xia, X. F*., & Kong, B. H.* (2019). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat Science, 147, 108-115. ESI高被引. https://doi.org/10.1016/j.meatsci.2018.09.003.
14. Sun, Q. X., Sun, F. D., Xia, X. F., Xu, H. H., & Kong, B. H.* (2019). The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrasonics Sonochemistry, 51, 281-291. https://doi.org/10.1016/j.ultsonch.2018.10.006. IF=7.279.
15. Liu, P. X., Wang, S. W., Zhang, H., Wang, H. T., & Kong, B. H.* (2019). Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Science, 148, 96-104. https://doi.org/10.1016/j.meatsci.2018.10.008.
16. Sun, Q. X., Sun, F. D., Zheng, D. M., Kong, B. H.*, Liu, Q.* (2019). Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage. Food Control, 100, 58-66. https://doi.org/10.1016/j.foodcont.2019.01.008.
17. Zhang, M. C.#, Xia, X. F.#, Liu, Q., Chen, Q., Kong, B. H.* (2019). Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Science, 151, 24-32. https://doi.org/10.1016/j.meatsci.2019.01.002.
18. Sun, Q. X., Chen, Q., Xia, X. F., Kong, B. H.*, Diao, X. P.* (2019). Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins. Ultrasonics Sonochemistry, 54, 311-320. https://doi.org/10.1016/j.ultsonch.2019.01.026.
19. Chen, Y. C., Jiang, S., Chen, Q., Liu, Q.*, Kong, B. H.* (2019). Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid. Process Biochemistry, 79, 105-113.
20. Sun, Q. X., Zhao, X. X., Zhang, C., Xia, X. F., Sun, F. D.*, Kong, B. H.* (2019). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. LWT - Food Science and Technology, 108, 106-112. https://doi.org/10.1016/j.lwt.2019.03.0422017.
21. Liu, H. T., Han, G., Zhang, H., Liu, Q., Kong, B. H.* (2019). Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates. Food Hydrocolloids, 94, 418-427. https://doi.org/10.1016/j.foodhyd.2019.03.037.
22. Jiang, S., Cao, C. A., Xia, X. F., Liu, Q.*, Kong, B. H.* (2019). Enhancement of the textural and gel properties of Frankfurters by adding thermo-reversible or thermo-irreversible curdlan gels. Journal of Food Science, 84, 1068-1077. https://doi.org/10.1111/1750-3841.14595.
23. Sun, F. D., Sun, Q. X., Zhang, H., Kong, B. H.*, Xia, X. F.* (2019). Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages. International Journal of Biological Macromolecules, 133, 987-997. https://doi.org/10.1016/j.ijbiomac.2019.04.169. 2017. I
24. Huang, L., Ding, B., Zhang, H., Kong, B. H.*, Xiong, Y. L. (2019). Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of The Science of Food and Agriculture, 99, 4379-4747. https://doi.org/10.1002/jsfa.9716.
25. Wen, R. X., Hu, Y. Y., Zhang, L., Wang, Y., Chen, Q.*, Kong, B. H.* (2019). Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage. Meat Science, 156, 33-43.
26. Sun, F. D., Hu, Y. Y., Chen, Q., Kong, B. H.*, Liu, Q.* (2019). Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages. Meat Science, 156, 156-165.
27. Chen, J. X., Hu, Y. Y., Liu, Q., Chen, Q.*, Kong, B. H.* (2019). Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Science, 156, 205-213.
28. Sun, F. D., Li, Q. X., Liu, H. T., Kong, B. H.*, Liu, Q.* (2019). Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages. LWT-Food Science and Technology, 113, 108287. https://doi.org/10.1016/j.lwt.2019.108287.
29. Qin, Z. Y., Jia, X. W., Liu, Q., Kong, B. H.*, Wang, H.* (2019). Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers. International Journal of Biological Macromolecules, 137, 224-231. https://doi.org/10.1016/j.ijbiomac.2019.06.224.
30. Hu, Y. Y., Chen, Q., Wen, R. X., Wang, Y., Qin, L. G.*, Kong, B. H.* (2019). Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT-Food Science and Technology, 114, 108392. https://doi.org/10.1016/j.lwt.2019.108392.
31. Dong, C. H., Wang, B., Li, F. F., Zhong, Q., Xia, X. F.*, Kong, B. H.* (2020). Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science, 159, 107919. https://doi.org/10.1016/j.meatsci.2019.107919.
32. Cao, C. A., Zhao, S. C., Chen, J. X., Wang, H., Liu, Q.*, Kong, B. H.* (2020). Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. International Journal of Biological Macromolecules, 142, 803-810. https://doi.org/10.1016/j.ijbiomac.2019.10.021.
33. Zhao, X. X., Han, G., Wen, R. X., Xia, X. F., Chen, Q., Kong, B. H.* (2020). Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations. Food research international, 127, 108723. https://doi.org/10.1016/j.foodres.2019.108723.
34. Zhao, X. X., Han, G., Sun, Q. X., Chen, Q., Liu, Q., Kong, B. H.* (2020). Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally-induced gels of pork myofibrillar protein at different pH. LWT - Food Science and Technology, 117, 108708. https://doi.org/10.1016/j.lwt.2019.108708.
34. Chen, Y. C., Jia, X. W., Sun, F. D., Jiang, S., Liu, H. T., Liu, Q.*, Kong, B. H.* (2020). Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters. Meat Science, 160, 107968. https://doi.org/10.1016/j.meatsci.2019.107968.
36. Zhang, L., Du, H. Z., Zhang, P., Kong, B. H.*, Liu, Q.* (2020). Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food and Chemical toxicology, 135, 110931. https://doi.org/10.1016/j.fct.2019.110931.
37. Sun, F. D., Hu, Y. Y., Yin, X. Y., Kong, B. H.*, Qin, L. G.* (2020). Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. Process Biochemistry, 89, 37-45. https://doi.org/10.1016/j.procbio.2019.10.029.
38. Han, G., Zhang, L., Li, Q. X., Wang, Y., Chen, Q.*, Kong, B. H.* (2020). Impacts of different altitudes and natural drying times on the lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science, 162, 108030. https://doi.org/10.1016/j.meatsci.2019.
39. Jiang, S., Zhao, S. C., Jia, X. W., Wang, H., Liu, Q.*, Kong, B. H.* (2020). Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels. Food Chemistry, 311, 126018. https://doi.org/10.1016/j.foodchem.2019.126018.
40. Hu, Y. Y., Zhang, L., Zhang, H., Wang, Y., Kong, B. H.*, Chen, Q.* (2020). Physicochemical properties and flavor profile of fermented dry sausages with reduction of sodium chloride. LWT-Food Science and Technology, 124, 109061. https://doi.org/10.1016/j.lwt.2020.109061.
41. Yang, Y. F., Xie, B. F., Liu, Q., Kong, B. H.*, Wang, H.* (2020). Fabrication and characterization of a novel polysaccharide based composite nanofiber films with tunable physical properties. Carbohydrate Polymers, 236, 116054. https://doi.org/10.1016/j.carbpol.2020.116054.
42. Luo, H. T., Li, P. J., Zhang, H. W., Diao, X. P., Kong, B. H.* (2020). Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity. Meat Science, 166, 108122. https://doi.org/10.1016/j.meatsci.2020.108122.
43. Hu, Y. Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q.*, Kong, B. H.* (2020). The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China, Food Microbiology, 91, 103505. https://doi.org/10.1016/j.fm.2020.103505.
44. Cao, C. A., Wang, C., Feng, Y. Y., Liu, H., Liu, Q.*, Kong, B. H.* (2020). Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 597, 124818. https://doi.org/10.1016/j.colsurfa.2020.124818.
45. Zhang, C., Li, X. A., Wang, H., Xia, X. F., Kong, B. H.* (2020). Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast. Ultrasonics Sonochemistry, 67, 10517. https://doi.org/10.1016/j.ultsonch.2020.105137.
46. Liu, H. T., Zhang, H., Liu, Q., Chen, Q.*, Kong, B. H.* (2020). Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound. Ultrasonics Sonochemistry, 67, 105160. https://doi.org/10.1016/j.ultsonch.2020.105160.
47. Zhang, C., Sun, Q. X., Chen, Q., Sun, F. D., Kong, B. H.* (2020). Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast. International Journal of Refrigeration, 117, 247-255. https://doi.org/10.1016/j.ijrefrig.2020.05.006.
48. Zhang, H., Wang, Q., Liu, H. T., Kong, B. H.*, Chen, Q.* (2020). In vitro growth performance, antioxidant capacity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed under different NaCl concentrations. Food & functions, 11, 6376-6386. https://doi.org/10.1039/c9fo02309g.
49. Sun, Q. X., Zhang, C., Li, Q. X., Xia, X. F., Kong, B. H.* (2020). Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing. Journal of Food Science, 85(9), 2879-2888.
50. Zhang, H., Liu, J. M., Wen, R. X., Chen, Q.*, Kong, B. H.* (2021). Metabolomics profiling reveals defense strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages under oxidative stress. LWT- Food Science and Technology, 135, 110041. https://doi.org/10.1016/j.lwt.2020.110041.
51. Yin, X. Y., Lv, Y. C., Wen, R. X., Wang, Y., Chen, Q.*, Kong, B. H.* (2021). Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat Science, 172, 108345. ESI高被引论文 https://doi.org/10.1016/j.meatsci.2020.108345.
52. Wen, R. X., Lv, Y. C., Li, X. A., Chen, Q.*, Kong, B. H.* (2021) High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions. Meat Science, 172, 108348. https://doi.org/10.1016/j.meatsci.2020.108348.
53. Lv, Y. C., Yin, X. Y., Wang, Y., Chen, Q.*, Kong, B. H.* (2021). The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis. Food Control, 123, 107701. 2019省重大，陈倩基金，https://doi.org/10.1016/j.foodcont.2020.107701
54. Yin, X. Y., Du, H. Z., Xu, M., Chen, Q.*, Kong, B. H.* (2021). Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Science, 108360. 2017国家基金第二，2016国家十三五. https://doi.org/10.1016/j.meatsci.2020.108360.
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79. Iftikhar Hussain Badar, Haotian Liu, Qian Chen, Xiufang Xia, Baohua Kong*. (2021). Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety, 2021, 1-40. https://doi.org/10.1111/1541-4337.12813
80. Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, Xiufang Xia, Baohua Kong*, Qian Chen*. (2021). Prospects of artificial meat: opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 116, 434-444. https://doi.org/10.1016/j.tifs.2021.07.010.
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授权专利
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