基本信息
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姓名：赵前程 职称： 教授 电话：0411-84763508
电子信箱：qczhao@dlou.edu.cn 办公室：北院办公楼S115
个人简介
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男，汉族，食品科学与工程学院院长、教授、食品科学博士、食品科学与工程一级学科负责人、海洋动物食品高效利用创新团队负责人、硕士生导师、省教学名师、省高等学校创新人才、省高等学校优秀青年骨干教师。曾任国际教育学院院长，赴冰岛参加水产品加工技术与质量管理培训和项目研究，先后应邀去新西兰、美国、日本、韩国、越南、韩国、俄罗斯交流与学习。
主要从事黄渤海特色水产品精深加工和海洋功效成分开发，重点开展多糖和多肽的制备、提取与活性研究，开发高附加值海洋功能食品；开展水产品加工副产物的高效利用新技术研究，改进传统加工工艺，减少营养损失，提高产品品质，提高综合加工效益。已开发出海参多糖、海参肽、贝类多糖、贝类多肽、海参营养液等高附加值产品，研发出口感好、营养价值高的蒸制海参，开发了高弹性扇贝糜制品和天然海鲜调味料，部分产品已产业化；第一完成人于2020年获省科技进步二等奖、2019年获大连市科技进步二等奖，作为主要完成人，获省市科技奖5项；以第一完成人和第二完成人获得省级教学成果二等奖2项；第一发明人获授权发明专利6项，转让3项；发表论文70余篇，副主编专著1部、参编英文专著1部、中文教材2部，主持水产行业标准《海胆制品》1项。
目前，担任辽宁省海洋健康食品工程研究中心主任、辽宁省水产品分析检验及加工技术科技服务中心主任、大连市特色海洋功效成分开发与高值化利用重点实验室主任、大连市水产品质量安全工程技术中心主任、辽宁省营养学会第二届公共营养专业委员会副主任委员、辽宁省食品安全地方标准审评委员会委员、辽宁省食品科学技术学会副理事长、辽宁省食品安全委员会专家、辽宁省人民政府学位委员会第六届学科评议成员、辽宁省普通高等学校食品科学与工程类专业指导委员会委员、农业部中国水产流通与加工协会专家、大连市国家科技兴海生物产业示范基地专家咨询委员会委员、辽宁省水产学会第八届常务理事、大连市食品行业协会副会长、大连饮品协会专家委员会主任委、辽宁省保健食品生产企业审查员。
主讲课程
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1.《食品质量与安全控制技术》，硕士生课
2.《食品质量管理与控制》，本科生课
研究方向
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1. 海参精深加工及其副产物的高效利用技术与高品质海参食品开发
2. 贝类精深加工及其副产物的高效利用技术与新型贝类食品开发
3. 海洋活性肽和多糖的提取、分离与活性研究及功能食品开发
在研项目
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1. 主持辽宁省海洋经济发展专项“大连特色海产品精深加工与冷链物流关键技术协同创新及产业化”课题“海产品精深加工技术与应用”,2022.1-2023.12, 80万元
2. 主持科技部国家重点研发计划“蓝色粮仓科技创新”专项“黄渤海滩涂生态农牧化与三产融合模式示范课题”课题“滩涂生态农牧场生物资源产品和生物制品精深加工及示范”,2020.10-2022.12, 342万元
3. 主持辽宁省农业重大专项“辽宁特色海产品深加工产业化关键技术开发利用与示范”课题“海洋源功能因子筛选及工业化制备技术”,2020.4-2022.12,170万元
4. 主持科技部国家重点研发计划“蓝色粮仓科技创新”专项“水产品营养品质保持与调控机制”子任务“水产品加工过程中糖类的变化规律及其调控机制”,2018.12-2022.12, 101万元
5. 主持大连市科技创新基金项目“热加工过程中海参多糖的变化规律及其调控”, 2019.3-2022.2, 50万元
6. 主持企业技术开发项目“海参精深加工关键技术及产品开发,2021.3-2023.12, 80万元
7. 主持企业技术开发项目“蒸制海参产品研发”,2020.10-2023.9, 20万元
发明专利及转让情况
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1. 蛤类固体海鲜调味品及生产方法（ZL200810012584.9）,2012年,转让
2. 从海参加工废液回收蛋白质及粗多糖方法(ZL200910012425.3),2012年,转让
3. 美洲帘蛤多糖的制备方法（ZL200910249063.X）,2013年,转让
4. 扇贝柱肉糜制品的制备方法（ZL200910249033.9）,2013年
5. 改性扇贝柱蛋白粉的制备方法（ZL200910249029.2）,2013年
6. 一种利用扇贝裙边及扇贝蒸煮液加工的扇贝风味鱼糜制品及其制备方法（ZL2018101 35129.1）,2021年
7. 贝类粗多糖中蛋白质的发酵脱除方法（ZL2017110332789）,2021年
获奖情况
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1. 辽宁省科技进步二等奖“海参高值化加工与高效利用关键技术及产业化应用”, 2021年,排名1
2. 大连市科技进步二等奖“海参高质化加工与高效利用关键技术”,2019年,排名1
3. 辽宁省教学成果二等奖“深化内涵建设---五位一体精准改革推动食品类专业创新创业教育质量”,2018年,排名1
4. 辽宁省教学成果二等奖“以特色提升内涵、以学科建设带动食品科学与工程类一流专业建设的研究与实践”,2018年,排名2
5. 辽宁省科学技术发明三等奖“基于多生物功能群资源恢复的北方河口湿地生态修复工程技术应用与示范”,2017年,排名3
6. 辽宁省科学技术二等奖“沙蚕生物滤池研制及其在海珍品循环养殖中应用”,2015年,
排名4
7. 鞍山市科技进步特等奖“鱼皮胶原蛋白活性肽生产关键技术研究与产品开发”,2012年,排名4
8. 大连市科技进步二等奖“贝类（活杂色蛤）保鲜加工技术”,2009年,排名2
9. 辽宁省科技进步一等奖“海带综合利用系列产品加工关键技术”,2008年,排名10
10.辽宁省出入境检验检疫局科技兴检二等奖“风险评估中动物毒理学模型建立及检测方法体系的研究”,2006年,排名2
代表性论文
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1. Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review. International Journal of Food Science and Technology. doi:10.1111/ ijfs.15922 . 2022. SCI. 通讯
2. High-performance micro/nanoplastics characterization by MALDI-FTICR mass spectrometry.
Chemosphere. doi.org/10.1016/j.chemosphere.2022.135601. 2022. SCI. 通讯
3. A Routine and Sensitive Quantifcation of 2‑Acetyl‑1‑Pyrroline in Shrimp by DSPE‑DLLME Coupled to HPLC–UV. doi.org/10.1007/s12161-022-02304-4. Food Analytical Methods. 2022. SCI. 通讯
4. Highly efficient heavy metal ion removal from shellfish processing liquid with low protein and polysaccharide loss by hybrid mesoporous silica Diol-APDC-SBA15. Journal of Ocean University of China. 2022. SCI. 通讯
5. Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains. Journal of Applied Microbiology. DOI: 10.1111/jam.15569. 2022. SCI. 通讯
6. Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS. Food Chemistry. doi: 10.1016/j.foodchem.2021.131368. 2022. SCI. 通讯
7. Current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review. Journal of Functional Foods.doi.org/10.1016/j.jff.2021.104744. 2021. SCI. 通讯
8. Marine Sulfated Polysaccharides: Preventive and Therapeutic Effects on Metabolic Syndrome: A Review. Marine Drugs. doi.org/10.3390/md19110608. 2021. SCI. 通讯
9. Polysaccharide from Patinopecten yessoensis skirt boosts immune response via modulation of gut microbiota and short-chain fatty acids metabolism in mice. doi.org/10.3390/ foods10102478 . Foods. 2021. SCI. 通讯
10. Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicas. Journal of Aquatic Food Product Technology. DOI: 10.1080/10498850.2021.1949769. 2021. SCI. 通讯
11. Complete genome sequence of PFP1, a novel T7 like Pseudomonas fluorescens bacteriophage. Archives of Virology. doi.org/1 0.1 007/s00705-01 8-3979-3. 2020. SCI. 通讯
12. A novel expression vector for Corynebacterium glutamicum with an auxotrophy complementation system. Plasmid. doi.org/10.1016/j.plasmid.2019.102476. 2020. SCI. 通讯
13. Effects of processing method on chemical compositions and nutritional quality of ready-to-eat sea cucumber (Apostichopus japonicus). Food Science & Nutrition. DOI: 10.1002/fsn3.921. 2020. SCI. 通讯
主要专著
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1. 《海洋生物活性肽的研究与产业化》(ISBN978-7-122-35765-6). 副主编. 2020. 海洋出版社
2. 《Marine Proteins and Peptides: Biological Activities and Applications》(ISBN:9781118375068)参编. 2013年. Wiley- Black well出版社
3. 《水产品加工学》(ISBN978-7-122-35765-6). 参编. 2019. 普通高等教育“十三五”规划教材. 化学出版社
4.《食物过敏现代理论与技术》(ISBN978-7-5210-0707-7). 参编. 2020. 中国科学技术出版社
5.《现代海洋食品产业科技创新战略研究》(ISBN978-7-03-064537-1). 参编. 2020.科学出版社
6. 《食品安全与卫生》(ISBN 9787502636487). 参编. 2012.普通高等教育“十二五”规划教材. 中国质检出版社
研究生培养
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在读硕士生人数：15名 已毕业硕士人数：62名
Name: Zhao Qiancheng Professional Title: Professor Major engaged: Food Science
Political Affiliation: Member of the Communist Party of China
Office Phone: (0411) 84763552 Mobile Phone:13898424616 Email: qczhao@dlou.edu.cn
Organization: College of Food Science and Engineering, Dalian Ocean University
Address: Room S112, North Campus Office Building, No. 52, Heishijiao Street, Shahekou District, Dalian, Liaoning Province, China
Professor Zhao obtained his Ph. D in food science in 2005, and he is a leader in charge of discipline of food science and engineering, a team leader of marine food efficient utilization innovation team, master student's supervisor. He was selected to be an agricultural expert of the Xing Liao Talent Plan in Liaoning, a talent support plan for innovation of Liaoning higher education institutions and high-level talents in Dalian; He was awarded honorable titles of outstanding science and technology researcher in Liaoning Province, teaching master of Liaoning province, and outstanding young backbone teacher of Liaoning higher education institutions. He used to serve as the dean of the School of Food Science and Engineering and College of International Education. He is now the director of the Key Laboratory of Seafood Processing and Utilization of Liaoning Province, the Director of the Liaoning Marine Healthy Food Engineering Research center, and the Director of the Dalian City Key Laboratory of Special Marine Functional Components Development and High Value Utilization.
·Education Background
He received a Bachelor's degree in 1989 from Shenyang Agricultural University, and in the same year, he was admitted to continue to pursue a master's degree with exemption from National Entrance Examination. He obtained a Master's degree in 1992 and a Doctoral degree in 2005 from Shenyang Agricultural University.
·Work Experience
Sept. 2014 - Nov.2024, Professor, Dean of College of Food Science and Engineering, Dalian Ocean University
Sept. 2011 - Aug.2014, Professor, Dean of College of International Education, Dalian Ocean University
Sept. 2005 - Aug. 2011, Associate professor, Vice dean of College of Food Science and Engineering, Dalian Ocean University
Dec. 1999 - Aug. 2002, Deputy Manager of Technical Department, Shandong FHTK (Singapore) Refrigerated Co. Ltd.,
Aug. 1992 - Nov. 1999, Manager, International Business Engineering, China Cereals and Oils Import and Export Corporation Dalian Company
Committee member of Society of Processing and Comprehensive Utilization of Aquatic Products of Chinese Society of Fisheries, Member of the 1st Professional Committee of pre-made foods of Chinese Institute of Food Science and Technology, Member of the Professional Committee on Prepared Meals and Nutrition of Liaoning Provincial Nutrition Society, Member of the 2nd Liaoning Provincial Local Food Safety Standards Review Committee, Deputy Director of the 2nd Public Nutrition Professional Committee of Liaoning Provincial Nutrition Society, Committee Director of Dalian Beverage Association, Member of the Agricultural Products Professional Committee of Liaoning Food Safety Expert Committee, Member of the Expert Working Committee of the Sea cucumber Branch of China Aquatic Products Circulation and Processing Association, Member of the Sixth Discipline Evaluation Group of Liaoning Provincial Government Academic Degrees Committee, Member of the Food Science and Engineering Professional Guidance Committee of Liaoning Provincial General Institutions of Higher Education, Member of the Professional Committee on Agricultural Products Storage and Processing of Chinese Society of Agricultural Science, Vice President of Dalian Food Industry Association, Executive Member of Liaoning Province Food Technology Society, Executive Member off Liaoning Province Food and Safety Society, Executive Member of the Agricultural Society of Liaoning Province.
Review Experts of National Science and Technology Award, National Leading Talent, Liaoning, Shandong, Hebei, Jiangsu, Ani, Jilin and other provinces' science and technology award, China Association for Science and Technology talent selection, China Ocean University National Key R & D Project consultation, Liaoning Province Agricultural Project, Agricultural and Rural Investment Project, Dalian City Science and Technology, Liaoning Province Science and Technology System Professional Title Evaluation.
Members of the editorial board of Journal of Dalian Ocean University, Journal of Science and Technology of Food Industry, Journal of Food Safety & Quality, and Journal of Ocean University of China (English version), and reviewers for Food chemistry, Food research international, Journal of agriculture and food chemistry, Foods, Marine drugs, Journal of functional foods.
Research projects: From 2015 to 2025, he undertook nearly 30 projects of science and technology at different levels, with a contract amount of more than 16 million yuan.
2. Dec. 2024 to Nov. 2027, Ministry of Science and Technology of China, National Key R & D Program project Key for Fresh and Live Transport and High-Quality Processing of Cultured Shellfish, sub-task Key Technologies for High-Quality Processing of Shellfish Meat and R&D New Products, 2024YFD2401902, funding of 850,000 yuan.
3. Dec. 2024 to Dec. 2026, Department of Science and Technology of Liaoning Province, Joint Plan of Provincial Science and Technology, Key Technical Research Project Key Technologies and Applications for Integrated Recovery and Utilization of Nutritional and Functional Components from Sea cucumber by-products , 2024JH2/102600074, funding of 300,000 yuan.
4. Aug.2024 to Jul. 2027, Department of Science and Technology of Liaoning Province, Key Provincial R & D Project-Industrial Technology Innovation project Research and Application of Quality Enhancement and Deep Processing Technology of Northern Specialty Aquatic Products, Research on Integrated Processing Efficient Utilization Technology of bioactive Peptides and Polysaccharides of Liaoning Sea Cucumber, 2024JH2/10200002, funding of 400,000 yuan.
5. Jan.2023 to Dec. 2023, Department of Agriculture and Rural Affairs of Liaoning Province, Central Financial Subsidy Project for Liaoning Fisheries Project Northern special Aquatic Germplasm Creation, Demonstration and Promotion task Construction of a Holistic Polysaccharide Spectrum of Marine delicacies , funding of 2.6 million yuan.
6. Sept. 2022 to Sept. 2025, The Educational Department of Liaoning Province, Key Research and Development Project Key Technology and Product Development for One Step Extraction and Utilization of Sea Cucumber Peptides and Polysaccharides, LJKZZ2022090, 50,000 yuan.
7. Jan.2023 to Dec.2023, Dalian Science and Technology Bureau, 2022 Outstanding Overseas Experts Project Key Technologies for Efficient Utilization of Fish By-products, funding of 200,000 yuan.
8. Jan.2022 to Dec.2023, Department of Natural Resources of Liaoning Province, Marine Economic Development Project Dalian Special Seafood Deep Processing and Cold Chain Logistics Key Technology Collaborative Innovation and Industrialization project Seafood Deep Processing Technology and Application”, funding of 800,000 yuan.
9. Jul. 2022 to Jun. 2023, Department of Science and Technology of Liaoning Province, Technical Expert Team for Rural Science and Technology Project High Value-added Processing Technology of Special Aquatic Products in Lvshunkou District , 022JH5/10400016, funding of 100,000 yuan.
10. Nov. 2020 to Nov. 2025, Dalian Science and Technology Bureau, Technical Expert Team Project for Science and Technology Project High Value-added Processing and Efficient Utilization Technology of Marine Products , (2020) No. 16, funding of 130,000 yuan.
11. Oct. 2020 to Dec. 2022, Ministry of Science and Technology of China, National Key R & D Project Huanghai and Bohai Sea Mudflat Ecological Agriculture and Three-Industry Integration Model Demonstration, Task Deep Processing and Demonstration of Biological Resource Products and Bioproduct in Sea Mudflat Ecological Agriculture, 2020YFD0900700, funding of 3.42 million yuan.
13. Dec. 2018 to Dec. 2022, Ministry of Science and Technology of China, National Key R & D Project Regulation Mechanism of Nutritional Quality Retention of Seafood and Its Control Mechanism During Processing, Subtask The law of change and its regulatory mechanism of carbohydrates in the process of aquatic product processing, 2018YFD091004, funding of 1.01 million yuan.
14. Mar.2019 to Feb.2022, Dalian Science and Technology Bureau, Science and Technology Innovation Fund Project The Change Law of Sea Cucumber Polysaccharides During Thermal Processing and Its Regulation, funding of 500,000 yuan.
15. Mar.2021 to Dec.2023, Enterprise technology development project Key Technologies and Product Development of Sea Cucumber Processing, funding of 800,000 yuan.
16. Oct.2020 to Sept.2023 Enterprise technology development project Steamed Sea Cucumber Product R&D, funding of 300,000 yuan.
17. Mar.2018 to Feb.2020, The Educational Department of Liaoning Province, Key Technologies and Product Development Deep Processing of Nutritional Functional Components of Shellfish and Sea Cucumber Based on Traditional Technology, funding of 120,000 yuan.
18. Nov. 2017 to Nov. 2020, The Educational Department of Liaoning Province, Provincial Science and Technology Project for Serving Local Development Key Technologies and Industrialization of Green Processing and High-Value Utilization of Sea Cucumber, funding of 50,000 yuan.
19. Jan. 2017 to Dec. 2019, The Educational Department of Liaoning Province, Provincial Higher Education Institution Innovation Talent Support Program Project, funding of 100,000 yuan.
20. Jan. 2015 to Dec. 2018, State Oceanic Administration, National Marine Public Welfare Industry Research Special Project: Research and Application of Key Technologies for High-Quality Processing Equipment and Comprehensive Utilization of Shellfish Sub-project: Preparation Technology and Product Development of Active Components from Shellfish By-products, funding of 904,000 yuan.
21. Jan. 2015 to Dec. 2018, State Oceanic Administration, National Marine Public Welfare Industry Research Special Project Integration and Demonstration of Key Industrialization Technologies for High-Value Utilization of Major Aquatic Product Processing By-products in the Yellow and Bohai Sea Regions Sub-project Research on Large-Scale Preparation Technology of Active Polysaccharides from Shellfish Cooking Liquor, funding of 600,000 yuan.
22. Jul. 2015 to May 2018, Ministry of Science and Technology of China, National Science and Technology Support Program Project Science and Technology Demonstration Project for Cultivating Ethnic Characteristic Agricultural Product Brands in the New Silk Road Economic Belt Sub-task Integration, Demonstration, and Brand Innovation of Key Technologies for Whole-Chain Preservation of Xinjiang Cold-Water Salmon and Development of Ethnic Characteristic Aquatic Food, funding of 440,000 yuan.
23. Jul. 2015 to May 2018, Ministry of Science and Technology of China, National Science and Technology Support Program Project Comprehensive Demonstration of Green Preservation and Safe Fresh-Keeping Technologies for Logistics Aquatic Products and Meat Sub-project Preservation Technology for Premium Seafood, funding of 350,000.
24. Apr. 2015 to Mar. 2018, Liaoning Provincial Department of Ocean and Fisheries, Science and Technology Project Integration of Key Technologies for Whole-Shellfish Deep Processing and Utilization, and Development of Series of Flavored Shellfish Products, funding of 100,000 yuan.
Academic achievements
Representative Research Papers: Published over 100 papers, with more than 40 indexed by SCI and EI.
1. Sea Cucumber Polysaccharides Promote Gut-Liver Axis Health by Modulating Microbiota, Metabolism, and Gene Expression in Mice [J]. Foods, 2025, 14, 2962.
3. Research Progress on Preparation Methods and Skin Care Related Efficacy of Sea Cucumber Peptides [J]. Science and Technology of Food Industry, 2025, 46(11): 434-445.
4. Research Progress on the Structure, Health Benefits and Mechanisms of Action of Sea Cucumber Polysaccharides [J]. Science and Technology of Food Industry, 2025, 46(08): 23-32.
5. Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication[J]. Foods, 2024, 13(2):15.
6. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels[J]. Journal of the Science of Food & Agriculture, 2024, 104(13).
7. Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review [J]. Foods, 2024, 13.
8. Sulfated Polysaccharides from Sea Cucumber Cooking Liquid Prevents Obesity by Modulating Gut Microbiome, Transcriptome, and Metabolite Profiles in Mice Fed a High-Fat Diet[J]. Foods, 2024, 13(13).
9. Research Progress on the Structure, Composition of Marine Polysaccharides and Their Mechanism in Inhibiting Obesity[J]. Food Science, 2024, 45(17): 335-347.
10. Research Progress on Sarcopenia in the Elderly and Its Nutritional Interventions [J]. Science and Technology of Food Industry, 2024, 45(07): 370-377.
11. Research Progress on Extraction, Isolation, Purification and Activity of Polysaccharides from Apostichopus japonicus[J]. Food Science and Technology, 2024, 49(03): 226-232.
12. Development Status, Influencing Factors and Trends of the Pre-made Dish Industry in China [J]. Food and Fermentation Industries, 2024, 50(05): 388-394.
13. Study on Nutritional Components and In Vitro Antioxidant Activity of Sea Cucumber Freeze-dried Powder and Peptide Powder [J]. Journal of Fisheries Research, 2024, 46(05): 501-508.
14. Highly efficient heavy metal ion removal from shellfish processing liquid with low protein and polysaccharide loss by hybrid mesoporous silica Diol-APDC-SBA15 [J]. Journal of Ocean University of China, 2023, 22(1):221-228.
15. Research Progress on the Interaction Between Sea Cucumber Sulfated Polysaccharides and Gut Microbiota and Their Regulation of Glucose and Lipid Metabolism [J]. Food Science, 2023, 44(17): 321-340.
16. Research Progress on the Regulatory Effects of Marine Sulfated Polysaccharides on Glucose and Lipid Metabolism and Gut Microbiota [J]. Chinese Journal of Marine Drugs, 2023, 42(4): 71-79.
17. Research Progress on Structural Characterization of Sea Cucumber Polysaccharides [J]. Chinese Journal of Marine Drugs, 2023, 42(1): 66-75.
18. Study on the Effect of Sugar Type on the Properties of Maillard Reaction Products from Sea Cucumber Protein [J]. China Food Additives, 2023, 34(05): 39-47.
19. Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS [J]. Food Chemistry, 2022, 373: 131368.
20. High-performance micro/nanoplastics characterization by MALDI-FTICR mass spectrometry[J]. Chemosphere, 2022, 307, 135601.
21. Thermal treatments and their influence on physicochemical properties of sea cucumbers: A comprehensive review[J]. International Journal of Food Science & Technology, 2022.
22. A Routine and Sensitive Quantification of 2-Acetyl-1-Pyrroline in Shrimp by DSPE-DLLME Coupled to HPLC-UV[J]. Food analytical methods, 2022(9):15.
23. Characterization of bacterial communities in Coregonus peled fillets during chilled storage and interactions between selected bacterial strains[J]. Journal of Applied Microbiology, 2022(6):132.
24. Improvement of Structural Stability of Silver Carp Myofibrillar Protein by Peptides from Yesso Scallop Skirt [J]. Meat Research, 2022, 36(09): 13-19.
25. Analysis and Evaluation of Nutritional Components of Apostichopus japonicus from Different Origins in Dalian [J]. China Food Additives, 2022, 33(04): 188-195.
26. The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review[J]. Journal of Functional Foods, 2021, 87:104744
27. Polysaccharide from Patinopecten yessoensis Skirt Boosts Immune Response via Modulation of Gut Microbiota and Short-Chain Fatty Acids Metabolism in Mice[J]. Foods, 2021,10(10):2478.
28. Marine Sulfated Polysaccharides: Preventive and Therapeutic Effects on Metabolic Syndrome: A Review[J]. Marine Drugs, 2021, 19(11):608.
29. Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicus[J]. Journal of Aquatic Food Product Technology, 2021(9):1-12.
Major Monographs: Served as Chief Editor or Associate Editor for 2 monographs and contributed to 5 other monographs/textbooks. Presided over the formulation of 1 industry standard.
1. Chief Editor, Nutrition and Deep Processing Technology of Sea Cucumber (ISBN 978-7-122-45526-0), Chemical Industry Press, 2024.
2. Deputy Editor, Research and Industrialization of Marine Bioactive Peptides (ISBN 978-7-122-35765-6), Ocean Press, 2020.
3. Contributor, Marine Proteins and Peptides: Biological Activities and Applications (ISBN 9781118375068), Wiley-Blackwell, 2013.
4. Contributor, Aquatic Product Processing (ISBN 978-7-122-35765-6), 13th Five-Year National Planning Textbook, Chemical Industry Press, 2019.
5. Contributor, Modern Theories and Technologies of Food Allergy (ISBN 978-7-5210-0707-7), China Science and Technology Press, 2020.
6. Contributor, Strategic Research on Scientific and Technological Innovation in the Modern Marine Food Industry (ISBN 978-7-03-064537-1), Science Press, 2020.
7. Contributor, Food Safety and Hygiene (ISBN 9787502636487), 12th Five-Year National Planning Textbook, China Quality Inspection Press, 2012.
8. Presided over the formulation of the aquatic industry standard: Sea Urchin Products SC/T 3902-2020.
Authorized Invention Patents: Granted 11 invention patents, with 7 patents transferred.
1. A Method for Improving the Gel Properties and Flavor of Scallop Surimi Products (ZL 202311029795.1)
2. Application of a Kind of Fermented Sea Cucumber Liquid Rich in Acidic Polysaccharides in Anti Alcoholic Food (ZL 202311794987.4)
3. Processing Method for Original-Flavored, Cleaned, Ready-to-Eat Sea Cucumber with Reduced Polysaccharide Loss (ZL 202011545026.6)
4. Scallop-Flavored Surimi Product Processed Using Scallop Skirt and Scallop Cooking Liquid and Its Preparation Method (ZL 201810135129.1)
5. Fermentation Method for Removing Proteins from Crude Shellfish Polysaccharides (ZL 201711033278.9)
6. Clam-Based Solid Seafood Seasoning and Production Method (ZL 200810012584.9)
7. Method for Recovering Proteins and Crude Polysaccharides from Sea Cucumber Processing Waste Liquid (ZL 200910012425.3)
8. Preparation Method for Polysaccharides from Mercenaria (ZL 200910249063.X)
9. Preparation Method for Scallop Adductor Muscle Surimi Products (ZL 200910249033.9)
10. Preparation Method for Modified Scallop Adductor Muscle Protein Powder (ZL 200910249029.2)
11. Modified Mesoporous Material for Heavy Metal Removal (ZL 201710795019.3)
Awards: Presided over 2 provincial-level science and technology awards and 1 municipal-level award, participated in 7 other science and technology awards, and presided over 1 provincial-level teaching achievement award.
1. Second Prize of Liaoning Provincial Science and Technology Progress Award, Key Technologies and Industrialization of High-Value Processing and Utilization of Characteristic Shellfish, 2023, Rank 1, No. 2023-J-2-62-R01.
2. Second Prize of Liaoning Provincial Science and Technology Progress Award, Key Technologies and Industrialized Application of High-Value Processing and Efficient Utilization of Sea Cucumber, 2020, Rank 1, No. 2020-J-2-32-R01.
3. Second Prize of Dalian Municipal Science and Technology Progress Award, Key Technologies for High-Quality Processing and Efficient Utilization of Sea Cucumber, 2019, Rank 1, No. 2019J-2-13-R01.
4. Second Prize of Liaoning Provincial Teaching Achievement Award, Deepening Connotation Construction—Five-in-One Precision Reform to Promote Innovation and Entrepreneurship Education Quality in Food-Related Majors, 2018, Rank 1, No. 20181590226601.
5. Second Prize of Liaoning Provincial Teaching Achievement Award, Enhancing Connotation with Characteristics, Driving the Construction of First-Class Food Science and Engineering Majors Through Discipline Development—Research and Practice, 2018, Rank 2, No. 20204202253.
6. Second Prize of Dalian Municipal Science and Technology Progress Award, Preservation and Processing Technology for Shellfish (Live Variegated Clam), 2009, Rank 2, No. 2008J-2-36-02.
7. First Prize of Liaoning Provincial Science and Technology Progress Award, Key Processing Technologies for Comprehensive Utilization Series of Kelp Products, 2008, Rank 10, No. 2008J-1-6-10.
8. Special Prize of Anshan Municipal Science and Technology Progress Award, Research on Key Technologies and Product Development of Fish Skin Collagen Active Peptide Production, 2012, Rank 4, No. 1110404.
Postgraduate Recruitment Directions:
Deep processing technology and functional ingredient development of sea cucumber and shellfish.
Currently supervising 4 master's students, with 96 master's students already graduated.