一、基本情况

姓名：洪惠

职称/职务：教授，博士生导师，食品营养与安全系副主任
学科方向：水产品加工及贮藏工程；动物蛋白质资源高值化利用

邮箱：hhong@cau.edu.cn

二、学术兼职

北京水产学会理事，《Food Science of Animal Products》《肉类研究》编委

三、教育经历

2010.9-2015.7 中国农业大学食品科学与营养工程学院，获博士学位

2013.12-2014.12 美国康奈尔大学食品科学系，CSC公派联合培养博士

2006.9-2010.7 北京林业大学生物学院食品科学与工程系，获学士学位

四、工作经历

2023.10至今，中国农业大学食品学院，教授

2018.08-2023.9，中国农业大学食品学院，副教授

2015.12-2018.06，加拿大阿尔伯塔大学农业食品与营养科学系，博士后

五、研究领域及方向

1. 水产品品质控制与营养健康

2. 水产品蛋白质功能特性研究

3. 生物活性肽的开发与功能评价

4. 水产预制菜的研发与品质控制

六、教授课程

1. 本科生课程：食品工程原理，水产品加工工艺学

2. 研究生课程：食品科学与工程博士Seminar，水产品加工研究专题

七、主要项目

1. 国家自然科学基金，冻藏鱼肉中大分子拥挤效应促进肌原纤维蛋白氧化的机制，主持

2. 国家自然科学基金，基于侧链氨基丢失介导的蛋白羰基化影响冻藏鱼肉持水力的机制，主持，

3. 国家自然科学基金，鳙鱼肉冻藏过程中肌原纤维蛋白氧化修饰介导的肌肉持水力下降机制，主持

4. 国家重点研发项目，传统淡水鱼制品绿色加工与品质提升关键技术研究及产业化示范，子课题主持

5. 国家重点研发项目，水产品危害物质检测与质量控制技术，子课题主持

6. 国家重点研发项目，水产品营养品质保持与调控机制，子课题主持

7. 科技部“一带一路”创新人才交流外国专家项目，水产品绿色加工与增值利用技术开发，主持

8. 现代农业产业技术体系大宗淡水鱼加工研究室质量安全与营养品质评价岗位，骨干成员

八、代表著作与论文

完整论文列表：https://www.researchgate.net/profile/Hui-Hong-honghui

1. Sun, X., Li, Q., Ding, N., Liang, S., Mubango, E., Zheng, Y., Yu, Q., Dai, R., Tan, Y., Luo, Y., & Hong, H*. (2023). Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage. Food Hydrocolloids, 109404. https://doi.org/10.1016/j.foodhyd.2023.109404

2. Liu, Y., Fu, Z., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis). Food Research International, 113546. https://doi.org/10.1016/j.foodres.2023.113546

3. Liu, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Food Chemistry, 137396. https://doi.org/10.1016/j.foodchem.2023.137396

4. Gao, S., Fu, Z., Zhang, L., Li, B., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Food Chemistry, 136747.https://doi.org/10.1016/j.foodchem.2023.136747

5. Yu, Q., Feng, C., Liang, S., Benjakul, S., Tan, Y., Luo, Y., & Hong, H.*. (2023). Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation. Food Hydrocolloids, 109117. https://doi.org/10.1016/j.foodhyd.2023.109117 

6. Gao, S., Liu, Y., Fu, Z., Zhang, H., Zhang, L., Li, B., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chemistry, 135714. https://doi.org/10.1016/j.foodchem.2023.135714 

7. Li, Q., Sun, X., Mubango, E., Zheng, Y., Liu, Y., Zhang, Y., Tan, Y., Luo, Y*., & Hong, H*. (2023). Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Food Chemistry, 136238. https://doi.org/10.1016/j.foodchem.2023.136238

8. Liu, Y., Mubango, E., Dou, P., Bao, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2023). Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp. Food Chemistry, 411, 135515. https://doi.org/10.1016/j.foodchem.2023.135515 

9. Feng, R., Liang, W., Liu, Y., Luo, Y., Tan, Y.*, & Hong, H*. (2023). Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system. Food Chemistry, 135279. https://doi.org/10.1016/j.foodchem.2022.135279

10 Liang, Y., Zhang, H., Tian, L., Shi, C., Zheng, Y., Wang, J., Tan, Y., Luo, Y., & Hong, H*. (2023). Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation. Food Chemistry, 133905. https://doi.org/10.1016/j.foodchem.2022.133905

11. Tavakoli, S., Mubango, E., Tian, L., Bohoussou ŃDri, Y., Tan, Y., Hong, H.*, & Luo, Y*. (2023). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 402, 134203. https://doi.org/10.1016/j.foodchem.2022.134203

12. Zhang, L., Li, Q., Bao, Y., Tan, Y., Lametsch, R., Hong, H.*, & Luo, Y*. (2022). Recent advances on characterization of protein oxidation in aquatic products A comprehensive review. Critical Reviews in Food Science and Nutrition, 1–20. https://doi.org/10.1080/10408398.2022.2117788

13. Tavakoli, S., Mubango, E., Tian, L., Bohoussou ŃDri, Y., Tan, Y., Hong, H*., & Luo, Y*. (2022). Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 134203. https://doi.org/10.1016/j.foodchem.2022.134203

14. Wasinnitiwong, N., Benjakul, S*., & Hong, H*. (2022). Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder. International Journal of Biological Macromolecules, 221, 61-70. https://doi.org/10.1016/j.ijbiomac.2022.08.200

15. Yu, Q., Liu, J., Liu, Y., Zheng, Y., Pi, R., Mubango, E., Tan, Y., Luo, Y., & Hong, H*. (2022). Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage. Food Research International, 111880. https://doi.org/10.1016/j.foodres.2022.111880

16. Mubango, E., Tavakoli, S., Liu, Y., Zheng, Y., Huang, X., Benjakul, S., Yuqing, T., Luo, Y*., & Hong, H*. (2022). Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions. Reviews in Fisheries Science & Aquaculture, 1–26. https://doi.org/10.1080/23308249.2022.2117980

Xiong, X., Tan, Y., Mubango, E., Shi, C., Regenstein, J. M., Yang, Q., Hong, H.*, & 17. Luo, Y*. (2022). Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2022.08.011

18. Yingchutrakul, M.#; Wasinnitiwong, N.#; Benjakul, S.; Singh, A.; Zheng, Y.; Mubango, E.; Luo, Y.; Tan, Y.; Hong, H*. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022, 11, 1318. https:// doi.org/10.3390/foods11091318

19. Feng, C., Tian, L., Jiao, Y., Tan, Y., Liu, C., Luo, Y., & Hong, H*. (2022). The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity. Food Chemistry, 379, 132160. https://doi.org/10.1016/j.foodchem.2022.132160

20. Liang, Y., Wang, K., Yang, Q., Zhang, L., Shi, C., Tavakoli, S., ... & Hong, H*. (2022). The antioxidant activities and flavor properties of glycated bighead carp meat hydrolysates produced with galactose and galacto-oligosaccharides. LWT, 113104. https://doi.org/10.1016/j.lwt.2022.113104

21. Gao, S., Liu, Y., Zhang, L., Tan, Y., Li, B., Hong, H*., & Luo, Y*. (2021). Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Research International, 110915. https://doi.org/10.1016/j.foodres.2021.110915

22. Liu, Y., Zhang, L., Gao, S., Zheng, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2022). Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins. Food Research International, 151, 110869.

23. Liu, Y., Zhang, L., Gao, S., Bao, Y., Tan, Y., Luo, Y., Li, X., & Hong, H*. (2022). Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage. Food Chemistry, 370, 131079. https://doi.org/10.1016/j.foodchem.2021.131079

24. Tavakoli, S., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Luo, Y., & Hong, H*. (2022). Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood. Critical Reviews in Food Science and Nutrition, 62(22), 6055–6068. https://doi.org/10.1080/10408398.2021.1895065

25. Zhang, J., Li, Y., Yang, X., Liu, X., Hong, H*., & Luo, Y*. (2021). Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). LWT, 147, 111609. https://doi.org/10.1016/j.lwt.2021.111609

26. Jiao, Y., Liu, C., Feng, C., Regenstein, J. M., Luo, Y., Tan, Y*., & Hong, H*. (2021). Bioaccessibility and intestinal transport of deltamethrin in pacific oyster (Magallana gigas) using simulated digestion/NCM460 cell models. Frontiers in Nutrition, 8, 726620.. https://doi.org/10.3389/fnut.2021.726620

27. Hong, H., Fan, H., Roy, B. C., & Wu, J*. (2021). Amylase enhances production of low molecular weight collagen peptides from the skin of spent hen, bovine, porcine, and tilapia. Food Chemistry, 352, 129355. https://doi.org/10.1016/j.foodchem.2021.129355

28. Li, D., Prinyawiwatkul, W., Tan, Y., Luo, Y.*, & Hong, H*. (2021). Asian carp: A threat to American lakes, a feast on Chinese table. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2968–2990. https://doi.org/10.1111/1541-4337.12747

29. Tavakoli, S., Luo, Y., Regenstein, J. M., Daneshvar, E., Bhatnagar, A., Tan, Y., & Hong, H*. (2021). Sturgeon, caviar, and caviar substitutes: From production, gastronomy, nutrition, and quality change to trade and commercial mimicry. Reviews in Fisheries Science & Aquaculture, 29(4), 753-768. https://doi.org/10.1080/23308249.2021.1873244

30. Liang, Y., Xie, Y., Li, D., Luo, Y., & Hong, H*. (2021). Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. LWT, 135, 110033. https://doi.org/10.1016/j.lwt.2020.110033

31. Hong, H., Zheng, Y., Song, S., Zhang, Y., Zhang, C., Liu, J., & Luo, Y*. (2020). Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates. Food Bioscience, 100748. https://doi.org/10.1016/j.fbio.2020.100748

32. Yang, Q., Hong, H.*, & Luo, Y*. (2020). Heterogeneous nucleation and synthesis of carbon dots hybrid Zr-based MOFs for simultaneous recognition and effective removal of tetracycline. Chemical Engineering Journal, 392, 123680. https://doi.org/10.1016/j.cej.2019.123680

33. 冯淳淞，梁释介，罗永康，谭雨青*，洪惠*. 鲢鱼肌原纤维结合型丝氨酸蛋白酶的结构建模、内源抑制剂对接及其钙结合机制[J].广东海洋大学学报, 2023, 43(1): 87-94.

34. 刘月月，傅子昕，张慧娟，高嵩，舒锐，罗永康，洪惠*. 集装箱式与池塘养殖草鱼营养品质的分析比较[J], 中国农业大学学报，2022, 27(1):193-202

35. 《胶原蛋白与胶原蛋白肽功能与应用》，主编，（中国轻工业出版社，2022）

36 《生物活性肽功能与制备》，副主编,（中国轻工业出版社，2019）

九、授权专利

1. 洪惠，焦亚丹，蒋蕙蔓，罗永康，用于淡水鱼肌尖刺硬度测量的辅助固定装置[P]，北京：ZL2019222856718

2. 洪惠，谢育杨，罗永康，一种快速实时监测淡水鱼腌制程度的方法[P]，北京：ZL2019211328959.7

3. 罗永康、庄帅、洪惠，一种鱼肉腐败菌氨基酸脱羧能力的检测方法[P]，北京：ZL201911050898.2.

十、标准制定

1. T/CAPPMA 1-2023，天然水域活鲢、鳙鱼分割规范（参与）

2. T/CAPPMA 2-2023，天然水域冻鲢、鳙鱼制品（参与）

十一、软件著作权

1. 水产菌落总数检测测定系统 V1.0

2. 测鳗鱼重量指标大数据评估分析系统 V1.0

十二、学生培养

指导本科生创业项目“动肽-创新动物蛋白肽引领者”获第八届中国国际“互联网+”大学生创新创业大赛北京赛区复赛高教主赛道二等奖、全国大学生生命科学竞赛（2022）三等奖，“专养*功能营养棒”获第七届中国国际“互联网+”大学生创新创业大赛北京赛区三等奖，天食杯第二届食品研究与开发创新创意大赛产品创新类三等奖；"试金食"获2022年中国农业大学“兴农杯”校赛一等奖；“鱼*玩”获CIFST-第二届“三只松鼠”休闲食品创新大赛三等奖，2021年中国农业大学食品创新大赛暨中国食品科学技术学会学生创新活动大赛校级选拔赛一等奖；“小猪上上签”创新猪肉脯获CIFST-第二届“三只松鼠”休闲食品创新大赛提名奖，“兴农杯”二等奖；“虾now”人造虾仁获“兴农杯”三等奖；“蟹小煌”创新蟹黄酱获2021年中国农业大学“兴农杯”创新创业大赛食品学院院内选拔赛一等奖，校赛三等奖；第四届全国大学生化工实验大赛华北赛区团体二等奖，指导老师（排名第三）。“摸摸小鱼”轻蔬鱼肉包、“鱼皇万脆”鱼脆片获得2022年中国农业大学食品创新大赛暨中国食品科学技术学会学生创新活动大赛一等奖，第四届“三只松鼠杯”休闲食品创新大赛3等奖；“摸摸小鱼”轻蔬鱼肉包获第四届“三只松鼠杯”休闲食品创新大赛提名奖。指导硕士生梁艺凡、冯淳淞、余勤业获得硕士国家奖学金。

十三、获得奖励

1. 2022年教育部科技进步奖二等奖

2. 2022年商业联合会科技进步一等奖

3. 2019年入选中国农业大学“人才培育发展支持计划”青年新星

4. 第二届北京高校教师教学创新大赛三等奖

十四、科普工作

1. 中央电视台 CCTV-9 记录频道《螃蟹的征途》科学顾问

2. 中央电视台 CCTV-9 记录频道《鲜生史I, II》科学顾问

3. 中央电视台 CCTV-10《味道中国·大海篇》顾问

4. 中国科学技术协会《大国渔业》系列科普，参与

5. 中国水产学会《鱼类产品质量安全与营养健康》科学传播专家团队成员

十五、实验室简介

中国农业大学食品科学与营养工程学院水(畜)产品加工团队主要从事动物资源高效利用技术与理论研究，动物蛋白（肽）的高效制备与功能结构解析，水产品的贮藏保鲜与品质控制技术研究，畜水产品加工副产物高值化利用技术研究与产品开发等工作；承担了国家自然科学基金、国家重点研发课题、农业农村部及相关省市科研项目40多项，完成了50多项企业合作项目；有多项研究成果获省部级科技成果奖，在产业化中得到较好的应用；在国内外期刊上发表学术论文600多篇，其中国际主流期刊上发表SCI收录论文270余篇，获得授权发明专利50余项；培养了博士后、博士、硕士研究生160余名。实验室先后有30余名硕士和博士研究生获得了国家公派出国留学资格，分别去康奈尔大学、加州戴维斯分校、阿尔伯塔大学、哥本哈根大学、东京大学、赫尔辛基大学、瓦格宁根大学、格罗宁根大学、都柏林大学、路易斯安那州立大学、巴黎高师等攻读博士学位或联合培养。