包怡红 教授,博士导师,食品科学与工程一级学科带头人
联系方式:
E-mail:baoyihong@nefu.edu.cn
地址:黑龙江省哈尔滨市香坊区和兴路26号
99905i银河官方网(新逸夫教学楼)
教育和训练经历:
1989/09-1993/07,东北农学院,食品科学系,工学学士
1998/09-2001/07,东北农业大学,发酵食品方向,工学硕士
2001/09-2004/07,东北农业大学和中国科学院微生物研究所联合培养,食品微生物方向,工学博士
2007/10-2009/04,美国佛蒙特大学,农业与生命技术学院,功能食品方向,博士后
工作经历:
1993/07-1998/09,黑龙江省食品工业公司,乳品科/白酒科,工程师
2001/07-2003/09,99905i银河官方网,林学院,讲师
2003/09-2009/09,99905i银河官方网,林学院,副教授,硕导
2009/09-2023/05,99905i银河官方网,林学院,教授,博导
2023/05-至今,99905i银河官方网,99905i银河官方网,教授,博导
专业特长:
食品微生物学,食品加工工艺,乳品科学,食品酶学
研究领域:
主要研究方向为食品的贮藏与精深加工、活性物质的生物合成与应用、益生菌及功能食品作用机制、高端森林食品创制及全产业链条设计等研究。
教学情况:
承担本科课程《食品微生物学》、《乳制品工艺学》和《食品科学与工程专业导论课》;承担研究生课程《现代食品微生物进展》和《食品产业安全风险分析》。
承担课题:
黑龙江省基金重点研发项目:ESL红松松仁油凝胶制备及其生物活性研究(ZD2019C002)2019--2022,负责人:包怡红
大兴安岭地区行署科技局院地共建产学研合作项目:高附加值山特产品精深加工关键技术研发(DXAL20170608),2017--2019 ,负责人:包怡红
黑龙江省“百千万”工程科技重大专项:乳制品关键配料及功能性配方产品研制与产业化-功能性配方奶粉的研制与产业化(2020ZX07B01),2020-2023,负责人:包怡红
黑龙江省教育厅学科协同创新孵化项目:寒地浆果高附加值加工产业化关键技术,(LJGXCG2022-009),2022—2025,负责人:包怡红
全国农业专业学位研究生教育指导委员会面上项目:农林院校食品加工与安全专业学位研究培养模式及质量提升研究(2021-NYYB-22),2021-2024,负责人:包怡红
发表学术论文:
Luo H,Bao YH*, Zhu P*. Development of a novel functional yogurt rich in lycopene by Bacillus subtilis. Food Chemistry. 2023. doi: 10.1016/j.foodchem.2022.135142. (IF=9.231)
Luo JY, Jiang L, Gao B, Chai YY*,Bao YH*.Comprehensive in silico analysis of the probiotics, and preparation of compound probiotics-Polygonatum sibiricumsaponin with hypoglycemic properties.Food Chemistry. 2023. doi: 10.1016/j.foodchem.2022.134569. (IF=9.231)
Ma YP, Zhang PQ, Dai XD, Yao XG, Zhou SY, Ma QF, Liu JN, Tian S, Zhu JN, Zhang JC, Kong XH*,Bao YH*. Extraction, physicochemical properties, and antioxidant activity of natural melanin from Auricularia heimuer fermentation.Frontiers in Nutrition. 2023. doi: 10.3389/fnut.2023.1131542.(IF=6.590 )
Jia MJ, Luo JY, Gao B, Huangfu YP,Bao YH*, Li DH, Jiang SL. Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice. Food&Function. 2023. doi: 10.1039/d2fo04092a. PMID: 36919678.(IF=6.317)
Jiang ZH, Huangfu YP, Jiang L, Wang TH,Bao YH*, Ma W. Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction. LWT-Food Science and Technology. 2023.(IF=6.056)
Luo JY, Chen ZF, Guo QQ, Chai YY*,Bao YH*.Effects of saponins isolated fromPolygonatum sibiricumon H2O2-induced oxidative damage in RIN-m5F cells and its protective effect on pancreas.Food and Chemical Toxicology. 2023. doi: 10.1016/j.fct.2023.113724. (IF=5.572)
Yan HX, Xu YY, Dai ZQ, Zhang ZY,Bao YH*, Li DJ. Comparative study of the properties of lutein nanoliposomes coated with chitosan/(-)-epigallocatechin- 3-gallate (EGCG) complexes.Journal of the Science of Food and Agriculture. 2023. doi: 10.1002/jsfa.12484.(IF=4.125)
Zhao XL, Yang X,Bao YH*, Guo Y, Luo JY, Jiang SL, Zhang W. Construction of vitamin D delivery system based on pine nut oil Pickering emulsion: effect of phenols.Journal of the Science of Food and Agriculture. 2023. doi: 10.1002/jsfa.12363.(IF=4.125)
Guo Y, Yang X, Bao YH*, Zhao XL, Huang L, Chen ZX, Ma Y, Lu WH. Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil. LWT-Food Science and Technology. 2022. doi: 10.1016/j.lwt.2022.113660.(IF=6.056)
Zhao XL,Bao YH*, Guo Y, Luo JY, Jiang SL, Yang X. Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions. Journal of the Science of Food and Agriculture. 2022. doi: 10.1002/jsfa.11931.(IF=4.125)
Chen ZF, Luo JY, Jia MJ, Chai YY*,Bao YH*.Polygonatum sibiricumsaponin exerts beneficial hypoglycemic effects in type 2 diabetes mice by improving hepatic insulin resistance and glycogen synthesis-related proteins.Nutrients. 2022. doi: 10.3390/nu14245222. (IF=6.706)
Chai YY, Luo JY,Bao YH*. Effects ofPolygonatum sibiricumsaponin on hyperglycemia, gut microbiota composition and metabolic profiles in type 2 diabetes mice. Biomedicine & Pharmacotherapy. 2021. doi: 10.1016/j.biopha.2021.112155.(IF=7.419)
Luo JY, Chai YY, Zhao M, Guo QQ,Bao YH*.Hypoglycemic effects and modulation of gut microbiota of diabetic mice by saponin fromPolygonatum sibiricum.Food&Function. 2020. doi: 10.1039/d0fo00428f. (IF=6.317)
Li JW, Luo JY, Chai YY, Guo Y, Tianzhi Y,Bao YH*. Hypoglycemic effect of Taraxacum officinale root extract and its synergism with Radix Astragali extract.Food Science & Nutrition. 2021. doi: 10.1002/fsn3.2176.(IF=3.553)
Guo Y,Bao YH*, Sun KF, Chang C, Liu WF. Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions. Food Hydrocolloids. 2020. doi: 10.1016/j.foodhyd.2020.106293.(IF=11.504 )
Luo JY, Chai YY, Zhao M, Guo QQ,Bao YH*.Hypoglycemic effects and modulation of gut microbiota of diabetic mice by saponin fromPolygonatum sibiricum.Food&Function. 2020. doi: 10.1039/d0fo00428f. (IF=6.317)
Kuerman M,Bao YH*, Guo Y, Guo MR. Effects of prebiotic carbohydrates on the growth promotion and cholesterol-lowering abilities of compound probiotics in vitro. LWT-Food Science and Technology. 2020. doi: 10.1016/j.lwt.2019.108703.(IF=6.056)
Luo H, He WW, Li DJ,Bao YH*, Riaz A, Xiao YD, Song JF, Liu CQ. Effect of methyl jasmonate on carotenoids biosynthesis in germinated maize kernels. Food Chemistry. 2020. doi: 10.1016/j.foodchem. (IF=9.231)
Guo Y,Bao YH*, Chai YY.Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction. Journal of the Science of Food and Agriculture. 2019. doi: 10.1002/jsfa.9488.(IF=4.125)
姜璐,包怡红*,贾雨彤,赖章飞,徐福成. 18个品种蓝靛果营养成分分析及综合品质评价[J].农业工程学报, 2022, 38(7): 326-335.
包怡红*,张俊顺,符群,张海婷.细叶小檗果小檗碱抑菌性能及机理[J].食品科学, 2020, 41(7): 29-34.
常晨,刘伟丰,郭阳,包怡红*.不同碳源培养下解脂耶氏酵母的转录组差异分析[J].食品科学, 2019, 40(20): 200-207.
教材著作:
食品专业英语,科学出版社,十四五规划教材,2022.10(主编)
红松球果及松针精深加工,99905i银河官方网出版社,2021.11(专著) 获黑龙江省优秀学术著作
东北核桃楸果应用原理与实践,99905i银河官方网出版社,2017.4(主编)
乳清蛋白应用原理与实践,99905i银河官方网出版社,2013.9(主编)
中国生物发酵产业协会 编 《生物发酵行业技术教程》 ,中国轻工业出版社,2021.05(编委)
whey protein production,chemistry, functionality, and applications, WILEY, 2019.02(编委)
教学科研奖励:
黑龙江省科技进步一等奖,油料功能脂质高值化利用关键技术研究及示范.2021.1
吉林省科学技术进步奖二等奖,东北山核桃生物活性成分研究及产品开发与应用,2020.11.4
黑龙江省科技进步三等奖,食物源蛋白肽制备关键技术示范与应用推广,2016.08
学术学会:
教育部高等学校食品科学与工程类专业教学指导委员会委员
国家林业和草原局院校教材建设专家委员会委员
黑龙江省食品科技学会 副理事长
黑龙江省天然产物工程学会 副理事长
第二届全国酵素行业专家委员会委员
《食品工业科技》《食品与机械》《中国林副特产》编委会委员
中国食品科学技术学会预制菜专业委员会第一届委员会委员