一、基本信息

孙卫青     教授     博士     博士生导师

招收研究生专业、方向：

食品科学与工程；食品加工与安全

Email：sunweiqing@yangtzeu.edu.cn

二、教育经历

2006-2009                        南京农业大学                          博士

1999-2002                        山西农业大学                          硕士

1990-1994                        山西农业大学                          本科

三、工作经历

2012-2013                      美国肯塔基大学                  访问学者

2002至今                      版权所有：304永利集团(中国)官网-登录入口

1995-1999                      太原市卫生培训中心

1994-1995                      山西省太原市维克食品公司

四、社会兼职情况

中国畜产品加工研究会理事。

中文核心期刊《食品研究与开发》、《肉类工业》编委。

Food Chemistry、Meat Science、European Food Research and Technology、LWT - Food Science and Technology等SCI期刊审稿。

中国农业科学、食品科学、农业工程学报、食品学报、食品工业科技、食品研究与开发、食品科技、肉类研究等中文学术期刊审稿。

五、开设课程

本科生课程：畜产食品加工工艺学；食品工艺学导论；食品保健原理与技术

研究生课程：畜产品加工研究进展；食品加工与安全领域专题讨论；食品科学进展

编写教材：

[1]. 主编 《羊产品加工新技术》, 中国农业出版社，2013.01.

[2]. 副主编 《畜禽与水产品加工工艺学》(工程教育及新工科理念建设规划教材)，郑州大学出版社，2022.08.

[3]. 副主编 《肉品科学与技术》，中国轻工业出版社，2011.07.

[4]. 副主编 《食品工艺学实验》(“十二五”规划教材)，化学工业出版社，2011.02.

[5]. 参编 《畜产食品工艺学》(“十二五”规划教材)，科学出版社，2013.08

[6]. 参编 《蛋品科学与技术》(“十二五”规划教材)，中国标准出版社，2013.04

六、科研状况（近五年）

（一）科研项目

1、国家自然科学基金面上项目，32172239，磁场诱导肌球蛋白在低盐条件下形成热凝胶的分子机制，2022/01-2025/12，58万，主持。

2、国家自然科学基金面上项目，31771993，磁场介导的肌红蛋白氧化聚合-降解的分子机制，2018/01-2021/12，60万，主持。

3、国家自然科学基金面上项目，31271903，蒸煮腌肉制品的血红素色素组成及褪色机理研究，2013/01-2016/12，80万，主持。

4、国家自然科学基金面上项目，31071568，肉制品加工中蛋白和脂肪氧化与N-亚硝胺形成的关系研究，2011/01-2013/12，5万，合作主持。

5、湖北省自然基金，2011CDC056，冰温淡水鱼糜水分迁移和分布规律及其对品质预测的研究，2012/01-2013/12，主持。

6、湖北省国际合作项目，2011BFA024，鹅血蛋白高效利用技术研究及应用，2012/01-2013/12，10万，主持。

7、湖北省教育厅重点项目，D20111303，淡水鱼糜冰温保鲜技术及品质特性研究，2011/01-2012/12，3万，主持。

8、武汉风味食品有限公司, 香辣风味膏风味评价， 2017.01-2018.01，10万，主持。

9、湖北省农科院农产品加工与核农技术研究所，运输过程应激对畜禽肉肌肉品质影响研究，2020-2022，10万，主持。

10、湖北省农科院农产品加工与核农技术研究所，水产品在贮运过程中肌肉品质变化规律及机制，2022.03-2023.03，5万，主持。

（二）近五年发表论文

[1] Honghong Gong^#, Jiao Liu^#, Limei Wang, Li You, Kun Yang, Jing Ma and Weiqing Sun*. Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Critical Reviews in Food Science and Nutrition, 2022 (DOI: 10.1080/10408398.2022.2139660).

[2] Kun Yang, Di Wu, Limei Wang, Xian Wang, Jing Ma, Weiqing Sun*. Direct current magnetic field: An optional strategy for reducing pyrophosphate in gelatinous meat products. LWT - Food Science and Technology, 2022, 169: 114018.

[3] Limei Wang, Kun Yang, Xian Wang, Di Wu, Xiaopeng You, Jing Ma, Yunhua Zhang, Guangquan Xiong, Lan Wang, Weiqing Sun*. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field. Journal of Food Science, 2022, 87(4): 1662-1671.

[4] Manman Zhao, Xiaopeng You, Yiwen Wu, Lan Wang, Wenjin Wu, Liu Shi, Weiqing Sun*, Guangquan Xiong*. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. LWT - Food Science and Technology, 2022, 156: 112844.

[5] Jin Huang, Fangyun Lu, Yujie Wu, Daoying Wang, Weimin Xu, Ye Zou, and Weiqing Sun*. Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver. Poultry Science, 2022, 101: 101689.

[6] Kun Yang(#), Limei Wang(#), Juanjuan Guo(#), Di Wu, Xian Wang, Mengting Wu, Xiaolong Feng, Jing Ma, Yunhua Zhang, Weiqing Sun*. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels. Food chemistry, 2021, 345: 128849.

[7] Di Wu, Juanjuan Guo, Xian Wang, Kun Yang, Limei Wang, Jing Ma, Yuanhua Zhou, Weiqing Sun*. The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition. LWT-Food Science and Technology, 2021, 151: 112034.

[8] Xiaolong Feng, Di Wu, Kun Yang，Limei Wang, Xian Wang, Jing Ma, Yunhua Zhang, Caili Wang, Yuanhua Zhou, Weiqing Sun*. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles. Journal of Food Science, 2021, 86(5): 1835-1844.

[9] Wang, Xian; Wang, Limei; Yang, Kun; Wu, Di; Ma, Jing; Wang, Shaojin; Zhang, Yunhua; Sun, Weiqing*. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure. Food chemistry, 2021, 350: 129265.

[10] Limei Wang, Minquan Xia, Yuanhua Zhou, Xian Wang, Jing Ma, Guangquan Xiong, Lan Wang, Shaojin Wang, Weiqing Sun*. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocolloids, 107 (2020) 105920.

[11] Limei Wang, Xian Wang, Jing Ma, Kun Yang, Xiaolong Feng, Xiaopeng You, Shaojin Wang, Yunhua Zhang, Guangquan Xiong, Lan Wang, Weiqing Sun*. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel. Food Chemistry, 2020, 343: 128557.

[12] Jin Huang, Mengting Wu, Kun Yang, Manman Zhao, Di Wu, Jing Ma, Baomiao Ding, and Weiqing Sun*. Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein. Journal of Food Science, 2020, 85(10): 3034-3042.

[13] Kun Yang, Huiling Wang, Jin Huang, Di Wu, Manman Zhao, Jing Ma & Weiqing Sun*. Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein. International Journal of Food Science and Technology, 2020, 56(2): 733-741.

[14] Xian Wang, Minquan Xia, Yuanhua Zhou, Limei Wang, Xiaolong Feng, Kun Yang, Jing Ma, Zhenshun Li, Lan Wang, Weiqing Sun*. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field. Food Chemistry, 2020, 321: 126728.

[15] Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiaolong Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun*, Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chemistry, 2020, 326: 126896.

[16] Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Zhenshun Li, Guangquan Xiong, Lan Wang, Wenjin Wu, Weiqing Sun*, Yuanhua Zhou. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chemistry, 2020, 312: 126069.

[17] Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*, Yuanhua Zhou. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chemistry, 2020, 309: 125651.

[18] Juanjuan Guo, Yuanhua Zhou, Kun Yang, Xiaoli Yin, Jing Ma, Zhenshun Li, Weiqing Sun*, Minyi Han*. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins. Food Chemistry, 2019, 274: 775–781.

[19] Minquan Xia, Yinxia Chen, Juanjuan Guo, Han Huang, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*. Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein. LWT - Food Science and Technology, 2019, 103: 308–315.

[20] Minquan Xia, Yinxia Chen, Juanjuan Guo, Xiaolong Feng, Xiaoli Yin, Lan Wang, Wenjin Wu, Zhenshun Li, Weiqing Sun*, Jing Ma. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Research International, 2019, 121: 678-683.

 

（三）专利

[1] 孙卫青、王丽梅、冯小龙、马静、夏民权. 一种提高草鱼肌原纤维蛋白凝胶特性的方法，国家发明专利，授权专利号：ZL201910815730.X

[2] 孙卫青、王贤、刘鑫尧、夏民权、马静. 一种改善猪肉肌原纤维蛋白凝胶持水力的加热方法，国家发明专利，授权专利号：ZL201910815726.3

[3] 孙卫青，马静，贾伟，刘亚菲，武关. 一种鹅血抗氧化水解物及其微胶囊的制备方法，国家发明专利，授权专利号：ZL201610251008.4.

[4] 马俪珍，孙卫青，刘慧，付翠萍，王浩田. 一种鲶鱼午餐肉的加工方法，国家发明专利，授权专利号：ZL 2009 1 0307458. 0.

 

(四)科研奖励

孙卫青（2/9）畜禽肉制品高效加工关键技术及应用，湖北省科技进步二等奖，2019

 

七、荣誉及获奖情况

2020年度被评为第七届“温暖长大”年度人物

2018年度被评为永利集团官网“学位与研究生教育优秀管理工作者”

2018年度被评为永利集团官网“优秀研究生导师”

2017年度被评为永利集团官网“教学名师”

2017年度被评为永利集团官网 “优秀共产党员”

2016年度获得永利集团官网“教学成果二等奖”

2015年度获得永利集团官网“教学质量优秀奖”

2015年度被评为永利集团官网“优秀班主任”

2014年度被评为永利集团官网“工会积极分子”

2013年度被评为永利集团官网“优秀女工”