个人简历

教育经历\r
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\r
2006.9-2010.7 北京林业大学生物科学与技术学院食品科学与工程系，获学士学位\r
工作经历\r
2018.08-至今，中国农业大学食品学院，副教授\r
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

研究领域

""水产品贮藏保鲜与质量控制技术 水产资源高效利用技术与理论研究 小分子活性肽的开发与功能评价""""

近期论文

(1)Hong, H.; Roy, B. C.; Chalamaiah, M.; Bruce, H. L.; Wu, J. Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hens. Food Chemistry2018, 258, 174–180.\r
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(2)Hong, H.; Chaplot, S.; Chalamaiah, M.; Roy, B. C.; Bruce, H. L.; Wu, J. Removing cross-linked telopeptides enhances the production of low-molecular-weight collagen peptides from spent hens. Journal of Agricultural and Food Chemistry 2017, 65 (34), 7491–7499.\r
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(3)Hong, H.; Akbari, A.; Wu, J. Small amphipathic peptides are responsible for the assembly of cruciferin nanoparticles. Scientific Reports2017, 7 (1), 7819.\r
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(4)Hong, H.; Regenstein, J. M.; Luo, Y. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition2017, 57 (9), 1787–1798.\r
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(5)Hong, H.; Zhou, Y.; Wu, H.; Luo, Y.; Shen, H. Lipid Content and Fatty Acid Profile of Muscle, Brain and Eyes of Seven Freshwater Fish: a Comparative Study. Journal of the American Oil Chemists' Society 2014, 91 (5), 795–804.\r
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(6)Hong, H.; Fan, H.; Wang, H.; Lu, H.; Luo, Y.; Shen, H. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology 2015, 52 (2), 903–911.\r
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(7)Hong, H.; Luo, Y.; Zhou, Z.; Bao, Y.; Lu, H.; Shen, H. Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry2013,138 (2-3), 1476–1482.\r
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(8)Hong, H.; Luo, Y.; Zhu, S.; Shen, H. Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering2012, 113 (4), 554–558.\r
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(9)Hong, H.; Luo, Y.; Zhou, Z.; Shen, H. Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chemistry2012, 133 (1), 102–107.\r
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(10)Hong, H.; Luo, Y.; Zhu, S.; Shen, H. Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology 2011, 47(3), 488–494.