孔保华

期刊论文

1. 刘佳健，王强，陈倩，刘骞，孔保华（2026）. 多元统计分析对真空包装低温乳化肠中特定腐败菌的预测. 《食品科学》.
2. 苗嘉，张紫媛，刘文惠，孔保华，刘骞，孙方达（2026）. 醪糟发酵牛肉干工艺优化及肌原纤维蛋白变化研究. 《食品工业科技》.
3. 马佳音，张潮，刘骞，陈倩，孔保华（2026）. 流通中温度变化对冷冻鱼肉水饺品质及生物胺含量的影响. 《食品工业科技》.
4. 荆金菊，范宇航，陈倩，刘骞，孔保华（2026）. 木糖葡萄球菌ATCC 29971产一氧化氮合酶特性及诱导表达. 《食品科学》.
5. 李帅彬，张碧莹，鲁嘉晟，孔保华，刘昊天，陈倩（2026）. 高光谱成像技术在食品质量控制与安全检测中的应用研究. 《食品工业科技》.
6. Xuefei Wang, Wenhao Hao, Siqi Zhao, Qian Chen, Baohua Kong, Haotian Liu (2026). Structured soy protein amyloid fibril/diacylglycerol bigels as semi-solid fat substitutes: Role of EGCG-Ca2+ hydrogel reinforcement and oleogel fraction. Food Hydrocolloids.DOI
7. Ziyi Zhang, Shiyu Han, Biying Zhang, Jiasheng Lu, Jiahui Chen, Baohua Kong, Qian Chen (2026). Inhibitory effects of the herbal quorum sensing quencher isoorientin on spoilage characteristics of Serratia liquefaciens S01: In vitro and in a smoked chicken leg model. International Journal of Food Microbiology.DOI
8. Mengning Zhao, Ziyuan Zhang, Jinfeng Fang, Xinning Huang, Yian Wang, Xiufang Xia, Qian Liu, Baohua Kong, Fangda Sun (2026). Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat. Meat Science.DOI
9. Yuexin Li, Yuhang Fan, Lang Zhang, Qian Liu, Hui Wang, Haotian Liu, Baohua Kong (2026). Structure–Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion‐Induced Structural Diversity and Corresponding Food Application Potential. Comprehensive Reviews in Food Science and Food Safety.DOI
10. Yi Deng, Jiahui Li, Zhiao Du, Baohua Kong, Qian Chen, Zhihong Pan, Hui Wang (2026). Citric acid-induced aqueous phase separation method in the fabrication of chitosan/nisin films for the preservation of chilled pork. Food Hydrocolloids.DOI
11. Jingming Zhang, Honglei Zhao, Chuanai Cao, Yangyang Feng, Xinning Huang, Baohua Kong, Fangda Sun, Hongwei Zhang, Qian Liu (2026). Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications. Food Chemistry.DOI
12. Ziyi Wang, Xin Li, Yafei Zhou, Chao Zhang, Fangda Sun, Qian Liu, Qian Chen, Baohua Kong, Baohua Kong (2026). Regulating the interfacial behavior of diacylglycerol emulsions via non-covalent assembly of soluble soybean polysaccharide and soy protein isolate complexes. Food Chemistry.DOI
13. Yafei Zhou, Ziyi Wang, Haotian Liu, Qian Chen, Fangda Sun, Baohua Kong (2026). Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex. Food Chemistry.DOI
14. Runze Wu, X Li, Q Chen, Fangda Sun, Haotian Liu, Liu Q, C L Zhang, Baohua Kong (2026). Shaping zinc protoporphyrin formation during fermentation of Weissella viridescens JX11-inoculated minced meat: roles of NaCl concentration and fermentation temperature. Food Bioscience.DOI
15. Yiping Zhi, Dewei Kong, Qian Chen, H Liu, Chao Zhang, Qian Liu, Baohua Kong (2026). Regulation of hydroxyl radical-induced myofibrillar protein and iron/ascorbate-induced liposome oxidation by sodium nitrite: focus on its concentration and pH. Food Research International.DOI
16. Dewei Kong, Xiaoming Guo, Shuangjing Li, Qian Liu, Qian Chen, Haotian Liu, Baohua Kong, Chao Zhang (2026). Relationship between structural properties and functionality of common carp myofibrillar protein under low ionic strength conditions: Effects of high-intensity ultrasound. Ultrasonics Sonochemistry.DOI
17. Jiasheng Lu, Huiping Wang, Mingzhu Zhang, Baohua Kong, Haotian Liu, Fangda Sun, Qian Chen (2026). Transcriptomics-guided mco overexpression enhances biogenic amine reduction by Lactobacillus sakei MDJ6 in vitro and in a dry sausage model. International Journal of Food Microbiology.DOI
18. Yuan Tian, Gengxuan Yan, Chong Yu, Yumeng Sui, Baohua Kong, Qian Chen (2026). Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage. Food Chemistry X.DOI
19. Dongxue Yuan, Yutong Liu, Cheng Li, Baohua Kong, Chuanai Cao, Hongwei Zhang, Huailiang Zhang, Qian Liu, Yangyang Feng (2026). Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminase. Meat Science.DOI
20. Risu Na, 王佳旺, Jiasheng Lu, Zhengyi Li, Qian Qian Chen, Baohua Kong (2026). Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expression. Meat Science.DOI
21. Yubo Zhao, Zhengyi Li, Xinyu Shi, Fangda Sun, Qian Chen, Qian Liu, Baohua Kong (2026). Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printing. Food Chemistry.DOI
22. Yangyang Feng, Yutong Liu, Cheng Li, Baohua Kong, Qian Chen, Hongwei Zhang, Qian Liu (2026). Elucidation on molecular interaction behaviour and gelling properties of myofibrillar protein and κ-carrageenan mixed systems as modulated by microbial transglutaminase:Perspective on incubation time. Food Hydrocolloids.DOI
23. Yumeng Sui, Bowen Jiang, Ziyi Zhang, Fujie Yan, Baohua Kong, Haotian Liu, Qian Chen (2026). Lipid-derived flavor compounds in dry sausages: yeast esterase-mediated free fatty acid release and ester synthesis. Food Chemistry.DOI
24. Ziyi Wang, Yuxin Huang, Yafei Zhou, Chao Zhang, Qian Liu, Qian Chen, Simin Zheng, Haotian Liu, Baohua Kong (2026). Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels. Food Chemistry X.DOI
25. Zihan Xu, X Li, Yutong Liu, Chuan’ai Cao, Baohua Kong, Hongwei Zhang, Qian Liu, Fengxue Zhang (2026). Comparative study of pre-drying treatment on physicochemical properties, fatty acid composition, and volatile compounds of oil extracted from dried Tenebrio molitor larvae. Food Science of Animal Products.DOI
26. Jiasheng Lu, Biying Zhang, Ziyi Zhang, Wangang Zhang, Yumeng Sui, Baohua Kong, Qian Chen (2026). Effect of luxS gene overexpression in the quorum sensing system on fermentation characteristics of Lactiplantibacillus plantarum HRB1: In vitro and in a dry sausage model. Food Microbiology.DOI
27. Yumeng Sui, Xinran Guo, Biying Zhang, Xiang-ao Li, Yuan Tian, Baohua Kong, Huan Zhang, Qian Chen (2026). Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancement. Meat Science.DOI
28. Zhi Wang, Xuefei Wang, Xin Li, Chao Zhang, Fangda Sun, Qian Chen, Qian Liu, Baohua Kong, Haotian Liu (2026). Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. Foods.DOI
29. Yu Wang, Xuefei Wang, Yuchen Zhu, Qian Chen, Zengwang Guo, Baohua Kong, Haotian Liu, Wei Li (2026). Epigallocatechin gallate-loaded alginate-peanut protein hydrogel beads: Influence of pectin-based crosslinking and chitosan-based coating strategies. Carbohydrate Polymers.DOI
30. Jiaqi Liu, Ziyuan Zhang, Mengning Zhao, Jiayu Xu, Hao Wang, Qian Liu, Baohua Kong, Fangda Sun (2026). Lactiplantibacillus plantarum pre-fermented PUL/GA/WPH/FOS nanofiber film: Physical, structural, and antibacterial properties. Food Bioscience.DOI
31. Jingming Zhang, Xin Li, Yutong Liu, Didi Liu, Yangyang Feng, Chuanai Cao, Baohua Kong, Hongwei Zhang, Qian Liu, Songmin Cao (2026). Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage quality. Meat Science.DOI
32. Ziyuan Zhang, Jia MIAO, Mengning Zhao, Jiaqi Liu, Jiayu Xu, Xiufang Xia, Qian Liu, Baohua Kong, Fangda Sun (2026). Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and texture. Food Chemistry.DOI
33. Siqi Zhao, Xuefei Wang, Xiaoming Guo, Chao Zhang, Qian Chen, Haotian Liu, Baohua Kong (2026). Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork. Food Chemistry X.DOI
34. Qian Chen, Yunlong Bai, Yingying Fan, Jiasheng Lu, Yumeng Sui, Baohua Kong, Yingying Hu (2026). Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. Foods.DOI
35. Miao Feng, Yuxin Huang, Xuefei Wang, Yuchen Zhu, Longyi Fan, Zengwang Guo, Baohua Kong, Haotian Liu, Chao Zhang (2026). Tailoring the stability of low-salt myofibrillar protein emulsions via a glycation–enzymatic deamidation strategy: An interfacial molecular assembly perspective. Food Research International.DOI
36. Zhaohui Huang, Caiyue Ren, Wenhui Liu, Ziyuan Zhang, Mengning Zhao, Qian Liu, Baohua Kong, Fangda Sun (2026). High internal phase emulsions stabilized by rice protein-xanthan gum complexes: Interfacial interactions, formation mechanisms, and functional properties. Food Research International.DOI
37. Wenjing Yao, Yutong Liu, Yajie Liu, Yajie Liu, Yajie Liu, Anqi Wang, Baohua Kong, Yangyang Feng, Xinning Huang, Min Li, Qian Liu, Chuanai Cao (2026). Underlying the enhancement mechanism of emulsion stability in myofibrillar protein emulsions by κ-carrageenan based on interfacial adsorption kinetics and interfacial proteins conformation. Food Hydrocolloids.DOI
38. Xiaodong Li, Fujie Yan, Ziyi Zhang, Qiang Wang, Baohua Kong, Qian Chen (2026). Autochthonous lactic acid bacteria-yeast symbiotic interactions: Implications for quality improvement and microbial co-occurrence networks in dry sausage. Food Bioscience.DOI
39. Honglei Zhao, Yuan Meng, Jing Zhang, Chuanai Cao, Baohua Kong, Fangda Sun, Qian Liu, Yangyang Feng (2026). Combined effects of natrium citricum with sodium carbonate on the promotion of quality profiles and sensorial attributes of phosphate-free frankfurters. Food Control.DOI
40. Meihui Wang, Meihui Wang, Zhiao Du, Fei Li, Yi Deng, Jiahui Li, Baohua Kong, Qian LIU, Hui Wang (2026). Preparation and characterization of the complex of resveratrol and crab shell derived carbon dots with improved solubility, photostability, antioxidant, and antibacterial properties. Food Bioscience.DOI
41. Yuhang Fan, Qian Chen, Qian Liu, Chao Zhang, Baohua Kong, Fangda Sun (2026). Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential. Food Research International.DOI
42. Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Chao Zhang, Baohua Kong (2026). Single-starter replacement strategy: Insights from untargeted metabolomics and GC–MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage. Food Chemistry.DOI
43. Dewei Kong, Haotian Liu, Qian Chen, Qian Liu, Fangda Sun, Baohua Kong (2026). A comprehensive review on chemical modifications of plant proteins: mechanisms, influencing factors, and impacts on structural, functional, and nutritional properties. Critical Reviews in Food Science and Nutrition.DOI
44. Yubo Zhao, Xinyu Shi, Qian Chen, H. L. Liu, Qian Liu, Baohua Kong, Fangda Sun (2026). Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils. Food Chemistry.DOI
45. Yumeng Sui, Ziyi Zhang, Biying Zhang, Qiang Wang, Baohua Kong, Zejian Xu, Qian Chen (2026). Conditioned raw cut steak in modified atmosphere packaging: Prediction, identification, and quality correlation analysis of specific spoilage organisms during storage. Food Control.DOI
46. Ziyi Wang, Yafei Zhou, Yuxin Huang, Chao Zhang, Qian Liu, Qian Chen, Baohua Kong, Haotian Liu (2026). Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion. Meat Science.DOI
47. Hongbo Sun, Dongxue Shi, Wenting Hui, Yuxin Huang, Fangda Sun, Qian Chen, Qian Liu, Haotian Liu, Baohua Kong (2026). Engineering heat-resistant high internal phase emulsions via Gelatin/soy protein isolate heterogeneous protein complexes. Food Research International.DOI
48. Yaru Yuan, Zhengyi Li, Qian Chen, Qian Liu, Baohua Kong, Chao Zhang (2026). Evaluation of zinc protoporphyrin IX synthesis and color development in minced meat model system by diverse Staphylococcus strains: a strategy for developing nitrite-free meat products. Food Bioscience.DOI
49. Xia Hu, Ziyi Zhang, Haotian Liu, Baohua Kong, Chao Zhang, Ligang Qin, Zengwang Guo, Qian Chen (2026). Advances in molecular dynamics simulation of meat protein and small molecule interactions: insights into mechanisms and applications. Trends in Food Science & Technology.DOI
50. Jia MIAO, Ziyuan ZHANG, Wenhui Liu, Baohua Kong, Qian LIU, Fangda Sun (2026). Optimization of the Rice Wine Fermentation Process for Beef Jerky and Changes in Myofibrillar Proteins. DOAJ (DOAJ: Directory of Open Access Journals).DOI
51. 聂鹏霏，李悦欣，刘昊天，陈倩，刘骞，孔保华（2025）. 无磷保水剂对乳化肉糜流动性、流变特性及乳化肠品质的影响. 《食品科学》.
52. 王美惠，刘金铭，孙朋媛，孔保华，王辉（2025）. 海藻酸钠基智能指示水凝胶监测冷却猪肉的新鲜度. 《中国食品学报》.DOI
53. 郭翔，王守伟，李莹莹，孔保华（2025）. 基于3D打印新型细胞支架构建及在细胞培育肉中的应用. 《现代食品科技》.DOI
54. Jiawang Wang, Baohua Kong, Ziyi Zhang, Xin Liu, Xiang-ao Li, Xinran Guo, Qian Chen (2025). The physicochemical characteristics and intracellular metabolic profile changes of Lactiplantibacillus plantarum SC-MDJ in a low-temperature environment. Food Chemistry.DOI
55. Yuhang Fan, Zhengyi Li, Ziyuan Zhang, Sitong Liu, Baohua Kong, Fangda Sun (2025). Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages. Meat Science.DOI
56. Yuhang Fan, Fangda Sun, Qian Chen, Qian Liu, Haotian Liu, Baohua Kong (2025). Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking. Meat Science.DOI
57. Yuxin Huang, Xuefei Wang, Miao Feng, Qian Chen, Chao Zhang, Baohua Kong, Haotian Liu (2025). Synergistic enhancement of thermal stability and digestibility in thermally processed Myofibrillar proteins via glycation and l-glutamic acid supplementation. Food Research International.DOI
58. Qiang Wang, Kaida Zhang, Qian Chen, Haotian Liu, Chao Zhang, Qian Liu, Baohua Kong (2025). Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging. Foods.DOI
59. Dewei Kong, Wenting Hui, Haotian Liu, Qian Liu, Qian Chen, Baohua Kong (2025). Improving the functional, thermal stability and structural properties of soybean protein isolate by dual modification of succinylation combined with ultrasound: Focus on the ultrasound intensity. Food Chemistry.DOI
60. Shiwen Lin, Yutong Liu, Cheng Li, Baohua Kong, Min Li, Qian Liu, Chuanai Cao (2025). Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process. Food Hydrocolloids.DOI
61. Dewei Kong, Qian Chen, Chao Zhang, Haotian Liu, Fangda Sun, Qian Liu, Baohua Kong (2025). A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives. Trends in Food Science & Technology.DOI
62. Shiwen Lin, Xin Li, Yutong Liu, Chuanai Cao, Baohua Kong, Shuai Jiang, Qian Liu (2025). Mechanisms and effects of temperature-controlled high-intensity ultrasound treatment on the textural properties, rheological behaviours and in vitro digestibility of frankfurters containing κ-carrageenan. International Journal of Biological Macromolecules.DOI
63. Dewei Kong, Qian Chen, Haotian Liu, Qian Liu, Fangda Sun, Baohua Kong (2025). Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylation. Food Research International.DOI
64. Qiang Wang, Zhengyi Li, Jing Ma, Qian Chen, Qian Liu, Haotian Liu, Baohua Kong (2025). Cryotolerant bioprotective potential of Pediococcus acidilactici L1 and Latilactobacillus sakei B2 in chilled pork with modified atmosphere packaging. International Journal of Food Microbiology.DOI
65. Shiwen Lin, Zhigang Sun, Yutong Liu, Chuanai Cao, Baohua Kong, Hongwei Zhang, Qian Liu (2025). Quantitative proteomics analysis to identify potential biomarkers associated with promoted quality profiles of frankfurters by ultrasound treatment combined with κ-carrageenan. Food Chemistry.DOI
66. Xia Hu, Bi-Ying Zhang, Ziyi Zhang, Qingzhe Dou, Baohua Kong, Haotian Liu, Qian Chen (2025). Effect of NaCl on the structural properties, hydrolytic properties and binding of heptanal of oxidized myofibrillar proteins. International Journal of Biological Macromolecules.DOI
67. Bi-Ying Zhang, Biying Zhang, Jiasheng Lu, Ziyi Zhang, Ziyi Zhang, Yumeng Sui, Baohua Kong, Wangang Zhang, Qian Chen (2025). Effect of exogenous C4-HSL on the spoilage capacity of Acinetobacter johnsonii AJ1 isolated from Harbin red sausage. Food Bioscience.DOI
68. Wenting Hui, Zhengyi Li, Qian Liu, Qian Chen, Haotian Liu, Baohua Kong, Chao Zhang (2025). Non-covalent interactions between tea saponin and pea protein isolate: concentration-dependent effects on structural property and emulsifying stability. Food Hydrocolloids.DOI
69. Ziyuan Zhang, Lin Wang, Mengning Zhao, Taotao Li, Sitong Liu, Jiayu Xu, Qian Liu, Chuanai Cao, Baohua Kong, Xiufang Xia, Fangda Sun (2025). Astaxanthin-rich Haematococcus pluvialis mitigates oxidative damage and restores gel functionality in myofibrillar protein for enhanced meat product quality. Food Chemistry.DOI
70. Miao Feng, Yuxin Huang, Xuefei Wang, Simin Zheng, Qian Chen, Baohua Kong, Haotian Liu, Chao Zhang (2025). Improved water solubility of myofibrillar protein through enzymatic deamidation and glycosylation: Insights into molecular behavior of myosin. Food Chemistry.DOI
71. Dewei Kong, Qian Liu, Qian Chen, Chao Zhang, Haotian Liu, Baohua Kong (2025). A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties. Comprehensive Reviews in Food Science and Food Safety.DOI
72. Ziyi Wang, Yafei Zhou, Qian Liu, Qian Chen, Baohua Kong, Haotian Liu (2025). Ionic strength effects on rheology, microstructure, and properties of diacylglycerol-based high internal phase Pickering emulsion-myofibrillar protein gels. Food Chemistry.DOI
73. Huiping Wang, Mengtong Li, Baohua Kong, Haotian Liu, Qian Liu, Fangda Sun, Qian Chen (2025). Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods. Food Chemistry.DOI
74. Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun, Baohua Kong (2025). An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases. Food Chemistry.DOI
75. Jinhai Zhao, Xinpeng Yao, Hui Zhang, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao (2025). Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters. Meat Science.DOI
76. Yuxin Huang, Xinyao Xu, Xiaoming Guo, Baohua Kong, Zengwang Guo, Haotian Liu, Zhongjiang Wang (2025). Synergistic modulation of myofibrillar protein self-assembly in aqueous systems via nonenzymatic glycation and amino acid supplementation. Food Chemistry.DOI
77. Zihan Zhao, Xinning Huang, Cheng Li, Hong Lv, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao (2025). Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes. Food Research International.DOI
78. Yuexin Li, Wenting Hui, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong, Hui Wang (2025). Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C. Meat Science.DOI
79. Yumeng Sui, Bi-Ying Zhang, Ziyi Zhang, Jiasheng Lu, Baohua Kong, Jing Ren, Qian Chen (2025). Transcriptomic analysis of Lactiplantibacillus plantarum SH7 reveals LuxS/AI-2 quorum sensing-mediated putrescine degradation and enhanced biogenic amine reduction via luxS gene overexpression. Food Microbiology.DOI
80. Qiang Wang, Jing Ma, Qian Chen, Qian Liu, Hui Wang, Fangda Sun, Cao Jinxuan, Baohua Kong (2025). Prediction of specific spoilage organisms in modified atmosphere packaging chilled pork: succession and association of bacteria, volatile organic compounds, and color. Food Research International.DOI
81. Ziyi Wang, Iftikhar Hussain Badar, Yafei Zhou, Haotian Liu, Qian Chen, Baohua Kong, Qian Liu (2025). Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins. Critical Reviews in Food Science and Nutrition.DOI
82. Xiang-ao Li, Yumeng Sui, Biying Zhang, Zhiming Dong, Baohua Kong, Qian Liu, Qian Chen (2025). The impact of O2 and CO2 concentrations of modified atmosphere packaging on the storage quality of the conditioned raw cut steak. Food Control.DOI
83. Huan Zhang, Wenqing Zhou, Yue Hu, Lifeng Zhang, Junrong Huang, Young-Woon Ju, Yungang Cao, Baohua Kong (2025). Evaluation of the physicochemical properties and sensory characteristics of Harbin red sausages with different NaCl replacements during storage. Food Science of Animal Products.DOI
84. Ziyuan Zhang, Renjie Gan, Yixin Zhang, Jiayu Xu, Sitong Liu, Qian Liu, Xiufang Xia, Hui Wang, Baohua Kong, Fangda Sun (2025). The characteristics of Lactobacillus curvatus R5 protease at different pH and temperature levels: structural change, molecular dynamics simulation, hydrolysis ability were extracted from Harbin dry sausage. International Journal of Biological Macromolecules.DOI
85. Binghui Zhang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Liang Zhao, Baohua Kong, Wei Wang, Ying Wang, Wendi Teng (2025). The screen of the key differential taste substances and its metabolic pathways for different grades of Jinhua hams based on untargeted metabolomics. Food Chemistry.DOI
86. Xinxin Zhao, Bangcheng Lai, Yunhong Jiang, Xiankun Sun, Qingfeng Ge, Lang Zhang, Baohua Kong, Hai Yu (2025). Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters. Journal of the Science of Food and Agriculture.DOI
87. Shiwen Lin, Xin Li, Cheng Li, Baohua Kong, Chuanai Cao, Fangda Sun, Yichen Zhao, Qian Liu (2025). Elucidating the effects and mechanism of ultrasound treatment combined with κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters based on principal component analysis. Food Chemistry X.DOI
88. Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong (2025). Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste. Future Foods.DOI
89. Dongxue Yuan, Cheng Li, Yutong Liu, Yutong Liu, Chuanai Cao, Baohua Kong, Fangda Sun, Qian Liu, Yangyang Feng (2025). Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment. Food Hydrocolloids.DOI
90. Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun, Baohua Kong (2025). Effects of eugenol on protease activity and structural characteristics of Saccharomyces cerevisiae and its hydrolysis mechanism. International Journal of Biological Macromolecules.DOI
91. Ziyuan Zhang, Yixin Zhang, Yasi Ah, Sitong Liu, Jiayu Xu, Qian Liu, Baohua Kong, Fangda Sun (2025). Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production. Food Chemistry.DOI
92. Xia Hu, Qingzhe Dou, Mengtong Li, Qiang Wang, Baohua Kong, Qian Chen (2025). Effect of pH on oxidation and hydrolysis of myofibrillar protein and the ability to bind heptanal. Food Research International.DOI
93. Xin Liu, Jiawang Wang, Jiasheng Lu, Yumeng Sui, Baohua Kong, Haotian Liu, Hui Wang, Qian Chen (2025). Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut. Food Bioscience.DOI
94. Shiwen Lin, Yutong Liu, Jian‐Rong Wang, Chuanai Cao, Baohua Kong, Qian Liu, Xinning Huang (2025). Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters. Meat Science.DOI
95. Lingyu Yin, Yuhang Cao, Meihui Wang, Meihui Wang, Yi Deng, Fei Li, Baohua Kong, Qian Liu, Hui Wang (2025). Effect of adding Pickering emulsion containing oregano essential oil on the storage quality of Harbin red sausage. Food Bioscience.DOI
96. Jingnan Zhang, Hongbo Sun, Xinyao Xu, Baohua Kong, Xiufang Xia, Chen Qian, Haotian Liu, Ligang Qin (2025). Corrigendum to “Food-derived protein fibril-based multiscale structured systems: construction, potential applications, and future prospects” [Nano Today 61 (2025) Article 102615]. Nano Today.DOI
97. Yuhang Fan, Renjie Gan, Ziyuan Zhang, Jiayu Xu, Sitong Liu, Yuyang Bu, Chuanai Cao, Qian Liu, Xiufang Xia, Baohua Kong, Fangda Sun (2025). Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food. Food Microbiology.DOI
98. Ziyuan Zhang, Jia Miao, Lin Wang, Jiaqi Tian, Jiayu Xu, Sitong Liu, Qian Liu, Baohua Kong, Juyang Zhao, Fangda Sun (2025). Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels. Food Chemistry Advances.DOI
99. Jun Wang, Dewei Kong, Rongwei Han, Peng Li, Yongxin Yang, Baohua Kong (2025). Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel. Meat Science.DOI
100. Xue Liang, Xinning Huang, Cheng Li, Baohua Kong, Chuanai Cao, Fangda Sun, Hongwei Zhang, Qian Liu, Liuyang Shen (2025). Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds. Food Chemistry.DOI
101. Zhuoran Jiao, Zhiqiang Feng, Siqi Zhao, Yu Wang, Miao Feng, Qian Chen, Baohua Kong, Haotian Liu (2025). Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein. Foods.DOI
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233. Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu, Xin Li (2023). Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions. Food Hydrocolloids.DOI
234. Rongxin Wen, Zhiming Dong, Yichao Lv, Haotian Liu, Bazhenova Bayana, Baohua Kong, Qian Chen (2023). Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages. LWT.DOI
235. Sumeng Wei, Liang Xue, Baohua Kong, Chuanai Cao, Hongwei Zhang, Qian Liu, Hui Wang (2023). Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan. Meat Science.DOI
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265. Haijing Li, Xue Bai, Ying Li, Xin Chen Du, Bo Wang, Fangfei Li, Shuo Shi, Nan Pan, Quanyu Zhang, Xiufang Xia, Baohua Kong (2022). The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Critical Reviews in Food Science and Nutrition.DOI
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267. Dongxue Yuan, Yining Xu, Baohua Kong, Chuanai Cao, Fengxue Zhang, Xiufang Xia, Hongwei Zhang, Qian Liu, Jinhai Zhao (2022). Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles. Meat Science.DOI
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269. Hui Wang, Jinming Liu, Fan Xu, Jing Ren, Qian Liu, Baohua Kong (2022). Fabrication, characterisation, and application of green crosslinked sodium alginate hydrogel films by natural crab-shell powders to achieve drug sustained release. LWT.DOI
270. Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong (2022). Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods.DOI
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278. Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia (2022). Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chemistry.DOI
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293. Yingying Hu, Yuan Tian, Jiamin Zhu, Rongxin Wen, Qian Chen, Baohua Kong (2022). Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiology.DOI
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522. 赵欣欣，杜洪振，殷小钰，李龙祥，孔保华（2016）. 基于不同制备方法的猪油甘油二酯理化性质的比较研究. 《2016中国农业机械学会国际学术年会暨十届三次理事会议》.
523. 李媛媛，刘鹏雪，汪海棠，孔保华（2016）. 玉米蛋白水解物-肌原纤维蛋白乳状液体系稳定性研究. 《2016中国农业机械学会国际学术年会暨十届三次理事会议》.
524. 韩齐，孔保华，陈倩，殷小钰（2016）. 不同贮藏条件下速冻水饺中微生物的动态变化及菌相分析. 《2016中国农业机械学会国际学术年会——分会场2：现代食品及农产品加工科技创新论文集》.
525. 李艳青，孔保华，夏秀芳，陈洪生（2016）. 漂洗和冻藏对鲤鱼肌原纤维蛋白理化特性的影响. 《中国食品学报》.
526. 夏秀芳，王博，伊东，潘男，孔保华（2016）. 转谷氨酰胺酶和淀粉复配对肌原纤维蛋白凝胶特性的影响. 《中国食品学报》.
527. 刘鹏雪，韩齐，郑冬梅，孔保华（2016）. 生物保护菌及其在肉制品中的应用. 《肉类研究》.
528. 唐晓婷，孔保华，刘骞，韩建春（2016）. 高压均质处理淀粉及大豆分离蛋白凝胶性质研究. 《中国食品学报》.
529. 张可，燕蕊，孔保华，刘骞（2016）. 面糊中食用胶对微波复热鸡米花品质的影响. 《食品研究与开发》.
530. 李芳菲，夏秀芳，孔保华（2016）. 原子力显微镜特点及其在食品中的研究进展. 《食品研究与开发》.
531. 韩齐，李媛媛，孙方达，孔保华，陈倩（2016）. 新一代测序技术在食品微生物学中的应用. 《食品工业》.
532. 姜秀丽，牛海力，孔保华，夏秀芳，刘骞（2016）. 烘干温度对牛肉干水分分布与品质相关性的影响. 《食品研究与开发》.
533. 李月，孔保华，王超，吕虹，刘骞（2016）. 蛋白酶种类及水解时间对猪血浆蛋白水解物抗氧化性和乳化性的影响. 《肉类研究》.
534. 陈佳新，孔保华（2016）. 气质联用分析肉制品中风味物质的研究进展. 《食品研究与开发》.
535. 周凤超，孔保华，刘骞，张宏伟（2016）. 次氯酸钠氧化马铃薯粉和淀粉的机理及应用探究. 《食品工业》.
536. 孙方达，赵钜阳，李媛媛，开晗，孔保华（2016）. 原料肉质量及斩拌比例对红肠品质影响的研究. 《食品工业》.
537. 李月，孔保华，刘骞（2016）. 处理和添加物对O/W型乳化体系稳定性的影响. 《食品研究与开发》.
538. 李媛媛，赵钜阳，齐鹏辉，孔保华，董和谦（2016）. 高光谱成像技术在红肉质量特性无损检测中的应用. 《食品工业》.
539. 孙方达，赵钜阳，李媛媛，开晗，孔保华（2016）. 大豆分离蛋白、复配胶及变性淀粉对红肠品质影响的研究. 《食品工业》.
540. 赵天彤，吕永慧，孔保华，刘骞（2016）. 淀粉及小苏打添加量对微波复热鸡米花品质的影响. 《食品研究与开发》.
541. 李芳菲，郑环宇，孔保华，夏秀芳（2016）. 大豆蛋白美拉德反应产物在肉糜保鲜中的应用. 《食品研究与开发》.
542. 牛海力，孔保华，刘骞，吕虹（2016）. 猪血浆蛋白水解物对玉米淀粉老化和糊化特性的影响. 《中国食品学报》.
543. 任静，孙方达，程龙，孔保华（2016）. 电子鼻技术研究不同包装调理预制烤猪肉冷却贮藏过程中品质的变化. 《肉类研究》.
544. 贾娜，刘丹，李博文，孔保华（2016）. 超声波辅助腌制及煮制温度对酱牛肉品质的影响. 《食品研究与开发》.
545. 韩齐，姚来斌，李媛媛，孔保华（2016）. 贮藏温度及香辛料提取物对红肠品质的影响. 《食品研究与开发》.
546. 姜秀丽，刁小琴，孔保华，夏秀芳，刘骞（2016）. 烘干时间对牛肉干水分分布与品质变化的影响. 《肉类研究》.
547. 刘鹏雪，李媛媛，孔保华（2016）. 功率超声波技术对肉品品质及加工特性的影响研究进展. 《肉类研究》.
548. 牛海力，刘骞，姜秀丽，孔保华（2016）. 非肉蛋白对乳化体系稳定性影响的研究进展. 《肉类研究》.
549. 刘兵，韩齐，孔保华，孙方达（2016）. 重组肉加工中黏合剂的应用及研究进展. 《肉类研究》.
550. 李媛媛，孙方达，刘骞，孔保华（2016）. 水解度对玉米蛋白水解物抗氧化性和乳化性影响的研究. 《食品工业》.
551. 赵欣欣，孔保华，孙方达，孙钦秀，刁小琴（2016）. 功率超声对酶催化反应影响因素的研究进展. 《食品工业》.
552. 赵欣欣，孔保华，李龙祥，孙方达，刁小琴（2016）. 甘油二酯的制备及其高效液相色谱的检测技术. 《食品工业》.
553. 赵欣欣，张明成，陈倩，刁小琴，孔保华（2016）. 分子蒸馏技术在甘油二酯纯化中的应用. 《食品工业》.
554. 黄莉，孔保华，张韩杰，韩齐，赵欣欣（2016）. 冻藏温度对冷冻水饺肉馅品质和微观结构的影响. 《现代食品科技》.
555. 韩齐，孔保华，姚来斌，孙方达（2016）. 贮藏温度及香辛料提取物对真空包装红肠菌相变化的影响. 《现代食品科技》.
556. 李龙祥，赵欣欣，孔保华（2016）. 大豆分离蛋白对调理重组牛肉品质特性的影响. 《肉类研究》.
557. 孙方达，孔保华，韩齐，赵欣欣（2016）. MALDI-TOF MS技术在肉品研究中的应用. 《食品工业》.
558. 陈佳新，陈倩，孔保华（2016）. 壳聚糖的保鲜机制及其在肉与肉类制品保鲜中应用的研究进展. 《肉类研究》.
559. 耿蕊，卢岩，孔保华，刘骞，吕红（2016）. pH偏移结合加热处理对大豆分离蛋白乳化特性的影响. 《中国食品学报》.
560. 李木子，孔保华，黄莉，陈倩，刘骞（2016）. 弯曲乳杆菌对风干肠发酵过程亚硝胺降解及其理化性质的影响. 《中国食品学报》.
561. 樊晓盼，郭耀华，岳兰昕，尚鑫茹，马俪珍，王瑞，王金娥，孔保华（2016）. 蔬菜对发酵香肠中氨基酸、脂肪酸、生物胺和亚硝胺含量的影响. 《食品科技》.
562. 唐晓婷，刘骞，孔保华，韩建春（2016）. 压热-冷却循环工艺对淀粉理化特性及消化动力学的影响. 《中国食品学报》.
563. 刘丽美，刘骞，孔保华，王雪，刘璐，韩建春（2016）. 基于低场NMR研究油炸温度对牛肉干水分分布与品质的影响. 《中国食品学报》.
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575. 孙方达，孔保华，韩齐，赵欣欣（2015）. 不同还原糖及复配比例对猪骨蛋白水解物美拉德产物特性的影响. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
576. 赵钜阳，刘丽美，于海龙，刘骞，孔保华，韩建春（2015）. 烘烤温度对烤羊排水分分布与品质相关性的研究. 《食品研究与开发》.
577. 孙钦秀，董福家，陈倩，孔保华（2015）. 应用电子鼻技术检测肉与肉制品的风味和品质. 《食品研究与开发》.
578. 赵钜阳，于海龙，王雪，韩建春，刘骞，刘丽美，孔保华（2015）. 油炸时间对鱼香羊肉丝水分分布与品质相关性的研究. 《食品研究与开发》.
579. 赵欣欣，韩齐，孙方达，孔保华，刁小琴（2015）. 甘油二酯的制备及高效液相色谱技术在其检测中的应用研究进展. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
580. 赵欣欣，韩齐，孙方达，孔保华，刁小琴（2015）. 超声辅助酶法催化猪油甘油解制备甘油二酯的研究. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
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583. 李木子，孔保华，黄莉，陈倩，刘骞（2015）. 弯曲乳杆菌对哈尔滨风干肠发酵过程中亚硝胺降解及对其理化性质的影响. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
584. 孙方达，孔保华，赵欣欣，开晗（2015）. 添加非肉蛋白和淀粉对红肠品质影响的研究. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
585. 卢岩，刘骞，耿蕊，孔保华，韩建春，吕红（2015）. 羟基自由基氧化对大豆分离蛋白结构特性的影响. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
586. 韩齐，李媛媛，姚来斌，孔保华（2015）. 贮藏温度及植物提取物对红肠理化性质的影响. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
587. 韩齐，孙方达，孔保华（2015）. 贮藏条件及植物提取物对真空包装红肠微生物菌相变化的影响. 《2015年国际包装与食品工程、农产品加工学术年会论文集》.
588. 李暮春，孔保华，孙方达，韩齐（2015）. 肉桂提取物降低哈尔滨风干肠中亚硝胺作用的研究. 《现代食品科技》.
589. 任静，程龙，韩齐，张欢，孔保华（2015）. 不同包装方式对调理预制烤猪肉冰温贮藏中微生物和理化特性影响. 《现代食品科技》.
590. 贾娜，陈璐，孔保华（2015）. 迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影响. 《现代食品科技》.
591. 韩齐，孙钦秀，孙方达，郑冬梅，孔保华（2015）. 反复冻融对速冻水饺菌相变化的影响. 《现代食品科技》.
592. 贾娜，李博文，孔保华（2015）. 盐水注射及食用胶对酱牛肉品质的影响. 《食品与发酵工业》.DOI
593. 陈洪生，孔保华，刁静静，贺旺林，张瑞红，薛冰（2015）. 氧化引起的肌肉蛋白质功能性变化及其控制技术的研究进展. 《食品科学》.
594. 赵钜阳，于海龙，王雪，韩建春，刘骞，孔保华，刘丽美（2015）. 油炸温度对孜然羊肉片品质与水分分布相关性的研究. 《食品研究与开发》.
595. 赵钜阳，孔保华，刘骞，李媛媛，孙方达（2015）. 中式传统菜肴方便食品研究进展. 《食品安全质量检测学报》.
596. 牛海力，孔保华（2015）. 红肉及加工肉制品与癌症风险关系的研究进展. 《肉类研究》.
597. 耿蕊，刘骞，卢岩，孔保华，韩建春（2015）. pH偏移结合加热处理对大豆分离蛋白结构特性的影响. 《中国食品学报》.
598. 夏秀芳，李芳菲，王博，伊东，陈倩，孔保华（2015）. 冰温保鲜对牛肉肌原纤维蛋白结构和功能特性的影响. 《中国食品学报》.
599. 贾娜，马宏慧，刘登勇，陈倩，孔保华（2015）. 干酪乳杆菌-木糖葡萄球菌直投式复合发酵剂的制备. 《中国食品学报》.
600. 李媛媛，韩齐，牛海力，孔保华（2015）. 高静压加工对肉及肉制品脂肪氧化的影响. 《食品工业》.
601. 赵钜阳，刘丽美，于海龙，刘骞，孔保华，韩建春（2015）. 烘烤时间对烤羊排水分分布与品质相关性的研究. 《食品工业》.
602. 董福家，孙钦秀，陈倩，孔保华（2015）. 面糊中添加羟丙基甲基纤维素对微波复热鸡米花品质的影响. 《食品工业》.
603. 孙钦秀，董福家，陈倩，孔保华，刘骞（2015）. 肉制品中生物胺及其控制技术研究进展. 《食品工业》.
604. 李媛媛，赵钜阳，韩齐，孔保华（2015）. 反复冻融对肉制品品质影响的研究进展. 《食品工业》.
605. 赵钜阳，于海龙，王雪，刘骞，韩建春，孔保华（2015）. 油炸温度对鱼香羊肉丝水分分布与品质相关性的研究. 《食品工业》.
606. 张明成，刘骞，孔保华，韩建春（2015）. 酶解结合酶交联对大豆蛋白分散性及结构特性的影响. 《食品工业》.
607. 夏秀芳，黄莉，吕鸿鹄，费楠，孔保华（2015）. 马铃薯淀粉对鲤鱼肌原纤维蛋白功能特性的影响. 《食品工业》.
608. 董福家，陈倩，孔保华，孙钦秀（2015）. 肌肉中的小热休克蛋白及其对肌肉品质的影响. 《食品工业》.
609. 刘骞，牛海力，李菁，卢岩，耿蕊，孔保华，李东海（2015）. 美拉德反应修饰改善猪血浆蛋白抗氧化肽功能特性的研究. 《东北农业大学学报》.
610. Baohua Kong, Haili Niu, Fangda Sun, Jianchun Han, Qian Liu (2015). Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules.DOI
611. Qian Liu, Yan Lü, Jianchun Han, Qian Chen, Baohua Kong (2015). Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate. Food Structure.DOI
612. Hongsheng Chen, Jingjing Diao, Yuanyuan Li, Qian Chen, Baohua Kong (2015). The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein. Meat Science.DOI
613. Qian Chen, Baohua Kong, Qinxiu Sun, Fujia Dong, Qian Liu (2015). Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model. Meat Science.DOI
614. Juyang Zhao, Fujia Dong, Yuanyuan Li, Baohua Kong, Qian Liu (2015). Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate. Process Biochemistry.DOI
615. Qian Liu, Rui Geng, Juyang Zhao, Qian Chen, Baohua Kong (2015). Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes. Journal of Agricultural and Food Chemistry.DOI
616. Qian Liu, Haili Niu, Juyang Zhao, Jianchun Han, Baohua Kong (2015). Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System. International Journal of Food Properties.DOI
617. Li Huang, Qian Liu, Xiufang Xia, Baohua Kong, Youling L. Xiong (2015). Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry.DOI
618. Peijun Li, Huiting Luo, Baohua Kong, Qian Liu, Conggui Chen (2015). Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus. LWT.DOI
619. Zhou FengChao, Qian Liu, Hongwei Zhang, Qian Chen, Baohua Kong (2015). Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility. International Journal of Biological Macromolecules.DOI
620. 杨永青，谢远红，张红星，熊利霞，马晓丹，刘慧，孔保华（2014）. 枯草芽孢杆菌C3产抗菌物质发酵条件优化. 《中国酿造》.
621. 孙常雁，李德海，刘骞，孔保华（2014）. 超滤分级研究乳清蛋白肽美拉德反应产物的抗氧化活性的影响. 《中国乳品工业》.
622. 孔保华（2014）. 肉制品深加工技术.
623. 贾娜，孙钦秀，李博文，孔保华（2014）. 香辛料提取物对酱牛肉的护色效果. 《食品与发酵工业》.
624. 耿蕊，刘骞，孔保华，韩建春（2014）. 物理改性制备高凝胶型大豆分离蛋白的研究进展. 《食品工业》.
625. 李艳青，孔保华，夏秀芳，陈洪生（2014）. 不同漂洗处理后冻藏对鲤鱼蛋白功能特性的影响. 《现代食品科技》.
626. 唐晓婷，刘骞，孔保华，韩建春（2014）. 脂肪替代品的分类及在食品中应用的研究进展. 《食品工业》.
627. 贾娜，韩齐，芦嘉莹，刘登勇，孔保华（2014）. 复配食用胶对肌原纤维蛋白功能特性的影响. 《中国食品学报》.
628. 李木子，孔保华，陈倩，罗慧婷（2014）. 肉制品中亚硝胺的形成及控制技术的研究进展. 《食品工业》.
629. 金钟，卢岩，耿蕊，刘骞，孔保华（2014）. 不同环境条件对沙棘叶提取物抗氧化稳定性影响的研究. 《食品工业》.
630. 李暮春，孔保华，李木子，张宏伟，韩齐（2014）. 发酵温度对风干肠亚硝胺含量影响及与理化指标相关性. 《食品工业》.
631. 陈倩，韩齐，孔保华，夏秀芳，刘骞（2014）. 乳酸菌对发酵肉制品中肌肉蛋白降解作用的研究进展. 《食品科学》.
632. 李菁，耿蕊，卢岩，孔保华，刘骞（2014）. 经美拉德修饰的猪血浆蛋白水解物在肉糜中的应用. 《食品工业》.
633. 孙钦秀，陈倩，孔保华，董福家，刘骞（2014）. 高效液相色谱技术检测食品中生物胺的研究进展. 《食品工业》.
634. 刁小琴，孔保华，陈倩，赵欣欣，刘骞（2014）. 甘油二酯生理作用及作为可食用油的安全性评价. 《食品工业》.
635. 贾娜，马宏慧，韩齐，孔保华，夏秀芳，刘骞（2014）. 木糖葡萄球菌高密度培养条件的研究. 《中国食品学报》.
636. 金钟，刘骞，孔保华，贾娜，李菁（2014）. 超声波辅助乙醇-盐酸溶剂提取沙棘叶总黄酮及其抗氧化活性的研究. 《食品工业》.
637. 陈洪生，孔保华，王宇（2014）. 蛋清蛋白对猪肉肌原纤维蛋白功能性的影响. 《中国食品学报》.
638. 姚来斌，孔保华，孙方达，程龙，刘骞，杨明（2014）. 真空包装红肠在不同贮藏温度下微生物及理化性质变化研究. 《食品工业》.
639. 程龙，孔保华，姚来斌，韩齐，孙方达（2014）. 不同包装方式对调理预制烤猪肉冷藏过程中品质影响的研究. 《食品工业》.
640. 卢岩，于飞，刘骞，孔保华，韩建春（2014）. 蛋白氧化对大豆蛋白凝胶和乳化特性影响的研究进展. 《食品研究与开发》.
641. Qian Chen, Qian Liu, Qinxiu Sun, Baohua Kong, Youling L. Xiong (2014). Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science.DOI
642. Li Huang, Baohua Kong, Juyang Zhao, Qian Liu, Xinping Diao (2014). Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage. Journal of Agricultural and Food Chemistry.DOI
643. Qian Liu, Qian Chen, Baohua Kong, Jianchun Han, Xue‐Ying He (2014). The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT.DOI
644. Chun‐Hui Chang, Baohua Kong, Xin‐Huai Zhao (2014). Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking. CyTA - Journal of Food.DOI
645. Qian Liu, Baohua Kong, Jianchun Han, Qian Chen, Xueying He (2014). Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties. LWT.DOI
646. Changyan Sun, Dehai Li, Qian Liu, Baohua Kong (2014). Improvement of Antioxidant Activity of Whey Protein Hydrolyzate by Conjugation with Glycosylation. Asian Journal of Chemistry.DOI
647. 孙常雁，李德海，夏秀芳，孔保华（2013）. 乳蛋白及肽的美拉德反应及其产物的特性研究. 《中国乳品工业》.
648. 孔保华（2013）. 西式低温肉制品加工技术. 《中国农业出版社》.
649. 李暮春，李沛军，孔保华（2013）. 冰温结合气调技术在肉品保鲜中的应用. 《山西农业科学》.
650. 孔保华（2013）. 食品质量安全检测新技术.
651. 孔保华（2013）. 食品质量安全检测新技术 高职高专食品类专业教材系列_普通高等教育十二五规划教材. 《科学出版社》.
652. 孙方达，刘骞，孔保华（2013）. 美拉德反应及其在肉类香味物质生产中的应用. 《包装与食品机械》.
653. 马振龙，李菁，刘骞，李沛军，孔保华（2013）. 猪骨蛋白水解物与3种还原糖美拉德反应产物的理化特性及抗氧化活性的研究. 《食品科技》.
654. 常钊，孔保华，郑冬梅，夏秀芳，李沛军，张宏伟（2013）. 屠宰过程中牛胴体表面腐败菌的分离鉴定及菌相变化. 《食品工业》.
655. 邵美丽，许岩，刘思国，赵燕丽，孔保华（2013）. TaqMan探针实时定量PCR检测肉中金黄色葡萄球菌的研究. 《食品工业》.
656. 李菁，刘骞，孔保华，黄莉（2013）. L-赖氨酸与3种还原糖美拉德反应产物的理化特性及抗氧化活性. 《食品科学》.
657. 刘骞，孔保华，韩建春，夏秀芳（2013）. 肉品科学与技术精品课程建设中的实践教学改革. 《林区教学》.
658. 孙常雁，李德海，刘骞，孔保华（2013）. 乳清蛋白肽美拉德反应产物的抗氧化活性与稳定性. 《食品科学》.
659. 李欣，苏珊珊，马俪珍，孔保华（2013）. 利用LF-NMR研究牛肉粒微波干燥过程中水分迁移和分布变化. 《食品科技》.
660. 赵钜阳，李沛军，孔保华，李菁，黄莉（2013）. 上浆配料对预油炸鸡肉丁半成品品质的影响. 《食品科技》.DOI
661. 李沛然，姚骏，刘彩红，张乃琳，岳兰昕，赵温，韩孝菲，马俪珍，孔保华（2013）. 发酵芹菜粉替代亚硝酸盐对灌肠品质影响. 《食品研究与开发》.
662. 李宁，李沛军，张红涛，孔保华（2013）. 糖化亚硝基血红蛋白制备及其光照稳定性的研究. 《食品工业》.
663. 邵美丽，董鑫，赵燕丽，孔保华，刘思国（2013）. 单增李斯特菌和金黄色葡萄球菌双重荧光定量PCR检测方法建立. 《食品科学》.
664. 刘骞，陈璐，孔保华（2013）. 香辛料提取物对冷藏牛肉丸微生物变化和抗氧化效应的研究. 《食品科技》.DOI
665. 黄莉，孔保华，夏秀芳，李菁，赵钜阳，冯金凤，常钊（2013）. 脂肪添加量和冻藏时间对冷冻水饺肉馅肌原纤维蛋白氧化和凝胶特性的影响. 《食品科学》.
666. 陈洪生，孔保华，王宇（2013）. 加热时间和葡萄糖酸内酯对猪肌原纤维蛋白凝胶性的影响. 《肉类研究》.
667. 夏秀芳，孔保华（2013）. 食品科学与工程重点专业建设思路和方案. 《林区教学》.
668. 徐玮东，孔保华（2013）. 不同添加量的亚硝酸盐和番茄粉对哈尔滨红肠品质特性及氧化程度的影响. 《包装与食品机械》.
669. Qian Liu, Jing Li, Baohua Kong, Jia Na, Peijun Li (2013). Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics. Food Science and Biotechnology.DOI
670. Qian Liu, Jing Li, Baohua Kong, Peijun Li, Xiufang Xia (2013). Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology.DOI
671. Qian Liu, Baohua Kong, Jianchun Han, Changyan Sun, Peijun Li (2013). Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions. Food Structure.DOI
672. Xinyan Peng, Baohua Kong, Haiyang Yu, Xinping Diao (2013). Protective effect of whey protein hydrolysates against oxidative stress in d-galactose-induced ageing rats. International Dairy Journal.DOI
673. Yuanyuan Guo, Baohua Kong, Xiufang Xia, Tao Yu, Qian Liu (2013). Changes in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus carpio) Muscle Subjected to Different Freeze–Thaw Cycles. Journal of Aquatic Food Product Technology.DOI
674. Hongsheng Chen, Baohua Kong, Yuanyuan Guo, Xiufang Xia, Xinping Diao, Peijun Li (2013). The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi. Food Biophysics.DOI
675. Yanqing Li, Baohua Kong, Xiufang Xia, Qian Liu, Peijun Li (2013). Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp ( C yprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition. International Journal of Food Science & Technology.DOI
676. Li Huang, Youling L. Xiong, Baohua Kong, Xiangang Huang, Jing Li (2013). Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Science.DOI
677. Yanqing Li, Baohua Kong, Xiufang Xia, Qian Liu, Xinping Diao (2013). Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochemistry.DOI
678. Baohua Kong, Hongtao Zhang, Peijun Li, Qian Liu, Yang He-hong, Juyang Zhao, Yanan Jiang (2013). Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage. Advance Journal of Food Science and Technology.DOI
679. Baohua Kong, Hehong Yang, Peijun Li, Qian Liu, Qian Liu, Xu Huang, Zengbao Wu (2013). Physicochemical Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein Subject to Free Hydroxyl Radical System. Advance Journal of Food Science and Technology.DOI
680. Juyang Zhao, Peijun Li, Baohua Kong, Mingcheng Zhang, Ming Liu (2013). Oxidation Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations of Potassium Sorbate, Sodium Diacetate and Nisin. Advance Journal of Food Science and Technology.DOI
681. Baohua Kong, Yuanyuan Guo, Xiufang Xia, Qian Liu, Yanqing Li, Hongsheng Chen (2013). Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi. Food Biophysics.DOI
682. Baohua Kong (2013). Effect of the Addition of Nitrite and Tomato Powder on the Quality Properties and Oxidation Level of Red Sausage. Packaging and Food Machinery.
683. Baohua Kong (2013). Physicochemical properties and antioxidant activity of Maillard reaction products from pig bone protein hydrolysate and reducing sugar model system. Food Science and Technology International.
684. Baohua Kong (2013). Review on Application of Superchilling Combined with Modified Atmosphere Packaging on Preservation of Meat Products. Shanxi nongye kexue.
685. 孔保华，刘骞（2012）. 畜产品加工特色专业建设中实践教学的改革与创新. 《东北农业大学学报：社会科学版》, No. 5.下载原文
686. 李晓东，孔保华，杜鹏，郑冬梅（2012）. 乳品工程专业创新型“3＋1”人才培养模式的优化研究与实践. 《东北农业大学学报：社会科学版》, No. 4.下载原文
687. 郑冬梅，孔保华，常钊，夏秀芳，张宏伟（2012）. 龙江黑牛牛肉品质评定. 《中国食品科学技术学会第九届年会》.
688. 贾娜，孔保华，刘登勇，宋立，邵俊花，戚军（2012）. 光照对黑加仑提取物中花色苷含量及其抗氧化活性的影响. 《中国食品科学技术学会第九届年会》.
689. 芦嘉莹，孔保华（2012）. 食用胶的添加量对肌原纤维蛋白功能特性影响研究. 《中国食品科学技术学会第九届年会》.
690. 李艳青，孔保华，杨赫鸿，夏秀芳（2012）. 自由基氧化引起鲤鱼肌原纤维蛋白结构的变化. 《食品科学》.
691. 李博文，孔保华，杨振，李沛军（2012）. 超声波处理辅助腌制对酱牛肉品质影响的研究. 《包装与食品机械》.
692. 刘世欣，夏秀芳，孔保华，李沛军，于彩凤，赵钜阳（2012）. 微波方便食品的发展现状及趋势. 《包装与食品机械》.
693. 张红涛，孔保华，蒋亚男（2012）. 肉制品中亚硝酸盐替代物的研究进展及应用. 《包装与食品机械》.
694. 杨振，孔保华，夏秀芳，陈倩，李沛军（2012）. 魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响. 《食品科学》.
695. 马宏慧，孔保华，夏秀芳，李沛军（2012）. 干酪乳杆菌KLDS1.0381高密度培养条件研究. 《东北农业大学学报》.
696. 李艳青，孔保华，夏秀芳（2012）. 鱼糜凝胶形成机理及提高鱼糜凝胶特性的添加物研究新进展. 《食品科技》.DOI
697. 邵美丽，刘思国，赵燕丽，孔保华（2012）. TaqMan探针实时定量PCR检测肉中单增李斯特菌的研究. 《东北农业大学学报》.
698. 李艳青，孔保华，夏秀芳，杨赫鸿（2012）. 羟自由基氧化对鲤鱼肌原纤维蛋白乳化性及凝胶性的影响. 《食品科学》.
699. 张红涛，李沛军，孔保华，李宁（2012）. 糖化亚硝基血红蛋白制备工艺的优化及在肉糜中的应用. 《食品科技》.DOI
700. Peijun Li, Baohua Kong, Qian Chen, Dongmei Zheng, Ning Liu (2012). Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products. Meat Science.DOI
701. Baohua Kong, YAN SUN, Lianzhou Jiang, Qian Liu, XIUFAGN XIA (2012). The effectiveness of butylated hydroxyanisole and α‐tocopherol in inhibiting oxidant‐induced chemical and structural changes of whey protein. International Journal of Dairy Technology.DOI
702. Yan Wen, Baohua Kong, Xin‐Huai Zhao (2012). Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase. Journal of Food Science and Technology.DOI
703. Jia Na, Baohua Kong, Qian Liu, Xinping Diao, Xiufang Xia (2012). Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science.DOI
704. Baohua Kong (2012). Application of Raman Spectroscopy Technique in Meat Science: A Review. Food Science.
705. Baohua Kong (2012). Antioxidant Activity and Functional Properties of Carp Meat Protein Hydrolysates. Food Science.
706. Baohua Kong (2012). Advanced in improving crust crispness of microwavable pre-fried food. Science and Technology of Food Industry.
707. Baohua Kong, Xia Rang, Xia XiuFang, Xinping Diao (2012). Changes in microbial and physiochemical properties of Harbin traditional drying sausage prepared by direct vat starter during the ripening process. Science and Technology of Food Industry.
708. 张宏伟，郑冬梅，孔保华（2011）. 巴氏消毒乳储存过程中化学与微生物变化. 《中国乳品工业》.
709. 张立娟，邢绍平，孔保华，夏继华，王雅静，程榆茗（2011）. 糖基化血红蛋白着色剂在肉制品中的应用. 《肉类工业》.
710. 杨振，孔保华（2011）. 抗冻剂对冷冻鱼糜蛋白理化和凝胶特性的影响综述. 《食品科学》.
711. 郭园园，孔保华，夏秀芳，杨振（2011）. 冷冻-解冻循环对鲤鱼肉物理化学特性的影响. 《食品科学》.
712. 孔保华，李菁，刘骞（2011）. 美拉德反应产物抗氧化机理及影响因素的研究进展. 《东北农业大学学报》.
713. 施雪，孔保华，刘骞（2011）. 酶水解制备鲤鱼肉蛋白抗氧化肽. 《东北农业大学学报》.
714. 刘骞，孔保华，邢少平，张宏伟（2011）. 猪血浆蛋白水解物在熟肉糜中抗氧化效果研究. 《食品研究与开发》.
715. 刘骞，孔保华，李菁，杨赫鸿（2011）. 丁香不同溶剂提取物抗氧化活性的研究. 《包装与食品机械》.
716. 刘骞，施雪，孔保华，张金铎（2011）. 鲤鱼肉蛋白水解物对生猪肉糜抗氧化作用的研究. 《包装与食品机械》.
717. 贺红军，孔保华，孙承锋，姜竹茂（2011）. 乳糖酶生物黏附纳米微囊的制备及黏附性评价. 《食品工业》.
718. 开晗，孔保华（2011）. 近红外光谱检测技术在肉类工业中的应用. 《肉类研究》.
719. 施雪，孔保华，刘骞，张金铎（2011）. 鲤鱼肉蛋白水解物在熟猪肉糜中的抗氧化效果. 《肉类研究》.
720. 孔保华，李明清，夏秀芳（2011）. 不同盐对鲤鱼肌原纤维蛋白结构和凝胶特性的影响. 《食品与发酵工业》.
721. 王瑞，孔保华，夏秀芳，刘骞（2011）. 不同多糖对冷却牛肉涂膜保鲜效果研究. 《东北农业大学学报》.DOI
722. Yang Zhen, Baohua Kong (2011). A Review of the Literature on the Effect of Cryoprotectants on Physico-chemical Properties and Gel Properties of Frozen Surimi. Food Science.
723. Xiufang Xia, Baohua Kong, Jing Liu, Xinping Diao, Qian Liu (2011). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT.DOI
724. Baohua Kong, Youling L. Xiong, Xuhai Cui, Xin‐Huai Zhao (2011). Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties. Food and Bioprocess Technology.DOI
725. Wei Xu, Baohua Kong, Xin‐Huai Zhao (2011). Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase. Journal of Food Science and Technology.DOI
726. Ran Xu, N. Liu, Xiuhong Xu, Baohua Kong (2011). Antioxidative effects of whey protein on peroxide-induced cytotoxicity. Journal of Dairy Science.DOI
727. Peijun Li, Baohua Kong, Dongmei Zheng, Ya-Dong Zhao, Qian Liu, Xiufang Xia, Hongwei Zhang (2011). Notice of Retraction: Production of Cured Meat Pigment by Staphylococcus xylosus in a Model System. International Conference on Bioinformatics and Biomedical Engineering.DOI
728. Qian Liu, Baohua Kong, Guangxing Li, Ning Liu, Xiufang Xia (2011). Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology.DOI
729. Xuhai Cui, Youling L. Xiong, Baohua Kong, Xin‐Huai Zhao, Ning Liu (2011). Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties. Food and Bioprocess Technology.DOI
730. Baohua Kong (2011). Advances in the Research of Denaturation and Change in Physico-chemical Properties of Fish Proteins during Frozen Storage. Food Science.
731. Baohua Kong, Jing Li, Qian Liu (2011). Research progress of Antioxidant mechanism of maillard reaction products and its influencing factors. Dongbei Nongye Daxue xuebao.
732. Baohua Kong (2011). Chemical and microbiological changes of pasteurized milk during storage. Zhongguo rupin gongye.
733. Baohua Kong (2011). Effect of tumbling time and applied water quantity on quality of restructured beef. Science and Technology of Food Industry.
734. Baohua Kong (2011). Optimization of the surface mixture powders for microwavable popcorn chicken. Science and Technology of Food Industry.
735. Baohua Kong (2011). Application of Near Infrared Reflectance Spectroscopy in Meat Industry. Meat Research.
736. 刘迪迪，孔保华，刘骞，夏秀芳，张宏伟（2010）. 添加不同非肉蛋白对乳化肠品质特性的影响. 《2010国际农业工程大会提升装备技术水平，促进农产品、食品和包装加工业发展分会场论文集》.
737. 夏秀芳，孔保华（2010）. 冻藏温度和时间对猪肉品质影响的研究. 《2010国际农业工程大会提升装备技术水平，促进农产品、食品和包装加工业发展分会场论文集》.
738. 赵俊仁，孔保华（2010）. 自然发酵风干肠中葡萄球菌的筛选与鉴定. 《中国酿造》.
739. 霍乃蕊，岳文斌，刘玉花，马俪珍，孔保华（2010）. 羊骨木瓜蛋白酶水解物对小鼠免疫功能的影响. 《中国实验动物学报》.
740. 霍乃蕊，刘玉花，孔保华，马俪珍（2010）. 羊骨酶解物的免疫调节活性研究. 《核农学报》.
741. 霍乃蕊，马俪珍，忻欣，孔保华，陈红芳，卢军（2010）. 羊骨酶解发酵液钙鳌合物对骨质疏松大鼠骨密度和骨代谢生化指标的影响. 《中国实验动物学报》.
742. 刘骞，孔保华，韩建春（2010）. 关于高校精品课程建设的思考. 《林区教学》.
743. 杜鹏，许晓曦，孔保华（2010）. “3+1”人才培养模式下食品专业开放性实验教学的问题与对策. 《实验技术与管理》.
744. 姜瞻梅，孔保华，许晓曦（2010）. 畜产品副产品综合利用课程教学的探索与实践. 《黑龙江畜牧兽医》.
745. 李志涛，马俪珍，孔保华，南建浩，赵文杰（2010）. 鲶鱼体表粘液IgM的分离纯化及免疫调节活性的研究. 《肉类研究》.
746. 赵俊仁，孔保华（2010）. 乳酸菌发酵对风干香肠物理化学性质的影响. 《食品与发酵工业》.
747. 张宏伟，郑冬梅，孔保华（2010）. 肉品科学与技术实验教学改革探讨. 《实验室研究与探索》.
748. 张慧芸，孔保华，李鑫玲（2010）. 桂皮提取物成分分析及抗菌活性的研究. 《食品研究与开发》.
749. 刁静静，孔保华，彭新颜，陈洪生（2010）. 乳清蛋白水解物功能性质的研究. 《食品科技》.
750. 赵俊仁，孔保华（2010）. 自然发酵风干肠中酵母菌生产性能的研究. 《食品科技》.DOI
751. 赵俊仁，纪玉刚，孔保华，王蔚新（2010）. 自然发酵风干肠生产过程中微生物变化及理化性质的分析. 《食品科技》.DOI
752. 黄莉，孔保华，陈立东，匡云锋（2010）. 重组肉加工技术及发展趋势. 《食品工业科技》.
753. 蔡克周，张立娟，孔保华，姜绍通（2010）. 猪血浆蛋白与大豆蛋白在乳化肠中的应用. 《食品研究与开发》.
754. 夏让，孔保华，张宏伟，张金铎（2010）. 不同发酵剂对发酵牛肉串品质的影响. 《食品与发酵工业》.DOI
755. 刘骞，孔保华，许晓曦（2010）. 畜产品加工教学团队建设的实践与体会. 《林区教学》.
756. 彭新颜，孔保华，熊幼翎（2010）. 乳清蛋白抗氧化肽对H2O2所致人胚肺成纤维细胞MRC-5过氧化损伤的保护作用. 《中国农业科学》.
757. Baohua Kong, Huiyun Zhang, Youling L. Xiong (2010). Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science.DOI
758. Xiufang Xia, Baohua Kong, Youling L. Xiong, Yanming Ren (2010). Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science.DOI
759. Baohua Kong (2010). Screening and identification of Staphylococci from the Chinese-style naturally dry fermented sausages. China Brewing.
760. Baohua Kong (2010). The fermentation properties of yeast isolated from the Chinese-style naturally dry fermented sausages. Food Science and Technology International.
761. Jun-Ren Zhao, Baohua Kong (2010). Isolation and identification of lactic acid bacteria from the Chinese-style naturally dry fermented sausages. Science and Technology of Food Industry.
762. Baohua Kong (2010). Antioxidant Activity of Whey Protein Hydrolysates on Raw Pork Patties. Food Science.
763. Baohua Kong (2010). Exploration on the Reform of Experimental Teaching of Meat Science and Technology. Research and Exploration in Laboratory.
764. Baohua Kong (2010). Effect of protein oxidation on content of amino acids of whey protein isolate by a free radical-generating system. Science and Technology of Food Industry.
765. 孔保华，姜瞻梅，李晓东，徐建成（2009）. 乳品工程专业“3＋1”人才培养模式的实施与实践. 《东北农业大学学报：社会科学版》, Vol. 7, No. 6.下载原文
766. 姜瞻梅，孔保华，许晓曦（2009）. 乳品工程专业实践教学体系的探索与创新. 《东北农业大学学报：社会科学版》, Vol. 7, No. 4.下载原文
767. 张智，杨同舟，陈志红，王鹏，孔保华，于殿宇（2009）. 向素质教育教学转变——高校考试改革的探索与实践. 《黑龙江教师发展学院学报》.
768. 付丽，孔保华（2009）. 气调包装在冷却肉保鲜中的应用. 《农村新技术》.
769. 张慧芸，孔保华，孙旭（2009）. 几种香辛料醇提物抗氧化活性及稳定性研究. 《中国调味品》.
770. 崔旭海，孔保华（2009）. 添加羟基自由基氧化的乳清蛋白对冰淇淋品质的影响. 《中国乳品工业》.
771. 张天琪，张雪，孔保华，Huttunen Eine，杨贞耐（2009）. 东北酸菜中产胞外多糖乳杆菌的分离筛选及其在酸乳中的应用. 《中国乳品工业》.
772. 刘骞，孔保华，张宏伟，刁静静（2009）. 猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究. 《农产品加工(学刊)》.
773. 李明清，孔保华（2009）. 影响鲤鱼肌原纤维蛋白凝胶特性的理化因素. 《农产品加工(学刊)》.
774. 张宏伟，郑冬梅，孔保华（2009）. 原料乳在低温储存过程中金黄色葡萄球菌生长及产毒情况研究. 《农产品加工(学刊)》.
775. 孔保华，徐建成，姜瞻梅，李晓东，宋丽华（2009）. “3+1”人才培养模式创新实验区. 《实验室研究与探索》.
776. 杜鹏，刘丽波，孔保华（2009）. 食品科学与工程创新性实验教学的问题与对策. 《林区教学》.
777. 张慧芸，孔保华，孙旭（2009）. 香辛料提取物对熟肉糜的抗氧化作用. 《食品工业》.
778. 李永涛，张兰威，孔保华（2009）. 消除乳清蛋白中β-乳球蛋白致敏性的研究进展. 《东北农业大学学报》.DOI
779. 王瑞，张健斌，马俪珍，孔保华，方长发，孙长霞（2009）. 腊肠工艺中理化因素与亚硝胺含量的相关性. 《食品研究与开发》.
780. 李艾黎，姜毓军，孔保华（2009）. 东北地区食品科学与工程专业建设的思考. 《林区教学》.
781. 王晶，孔保华（2009）. 玉米蛋白抗氧化肽的制备及其在熟肉糜中的应用. 《肉类研究》.
782. 孔保华，夏秀芳（2009）. 微生物源肉类食品安全的现状分析及检测技术. 《肉类研究》.
783. 褚福娟，孔保华，黄永（2009）. 发酵肉制品常见乳酸菌的发酵性能研究. 《肉类研究》.
784. 刘迪迪，孔保华（2009）. 斩拌条件和添加成分对肉糜类制品质量的影响. 《肉类研究》.
785. 黄莉，孔保华，马芙俊，陈立东，匡云锋（2009）. 粘合剂在冷鲜重组肉中的应用. 《肉类研究》.
786. 邢绍平，孔保华，施春权，刘骞（2009）. 含蔗糖的亚硝基血红蛋白色素稳定性研究. 《东北农业大学学报》.
787. 刘迪迪，孔保华（2009）. 不同肥瘦肉质量比对乳化肠品质的影响. 《食品与发酵工业》.
788. 彭新颜，孔保华（2009）. 乳清蛋白水解物对熟肉糜抗氧化作用的研究. 《食品与发酵工业》.
789. 忻欣，马俪珍，孔保华，卢军（2009）. 采用酶解和发酵联用技术提高羊骨中钙转化率. 《食品与发酵工业》.
790. 张慧芸，孔保华，孙旭（2009）. 迷迭香和甘草复配液对冷却肉李斯特菌抑制效果及品质的影响. 《食品与发酵工业》.
791. 王晶，孔保华，熊幼翎，刁静静（2009）. 玉米蛋白酶水解物对生肉糜脂肪氧化的抑制研究. 《中国粮油学报》.
792. 陆冰，杨贞耐，张雪，孔保华（2009）. 产胞外多糖乳酸球菌的分离筛选及在Mozzarella干酪中的应用. 《食品与生物技术学报》.
793. Xinyan Peng, Baohua Kong, Xiufang Xia, Qian Liu (2009). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal.DOI
794. Hua YANG, Yuhua Liu, MA Li-zhen, Baohua Kong (2009). Hydrolyzing Condition and Immunocompetence of Sheep Bone Protein Enzymatic Lysates. Agricultural Sciences in China.DOI
795. Qian Liu, Baohua Kong, Youling L. Xiong, Xiufang Xia (2009). Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry.DOI
796. Xiufang Xia, Baohua Kong, Qian Liu, Jing L. Liu (2009). Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles. Meat Science.DOI
797. Baohua Kong (2009). Study on Antibacterial Mechanism of Clove Extract. Food Science.
798. Baohua Kong (2009). Effect of Nitrosohemoglobin Made from Porcine Blood on Quality of Red Sausage. Food Science.
799. Cui Xu-hai, Baohua Kong (2009). Influence of addition of oxidized whey protein by a free radical-generating system on quality of ice cream. Zhongguo rupin gongye.
800. Baohua Kong (2009). Effects of Hydroxyl Radical Induced Oxidation on Hydrophobicity of Whey Protein Isolate. Food Science.
801. Baohua Kong (2009). Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products. Food Science.
802. Baohua Kong (2009). Study on proteolysis susceptibility of Alcalase to the oxidized whey protein by a free radical-generating system. Science and Technology of Food Industry.
803. Baohua Kong (2009). Study on Antioxidation of Hydrolysates of Porcine Plasma Protein. Food Science.
804. 李春，刘丽波，孔保华（2008）. 乳品分析课程教学的探索与实践. 《东北农业大学学报：社会科学版》, Vol. 6, No. 6.下载原文
805. 崔旭海，孔保华（2008）. 环境条件对乳清蛋白凝胶特性和微观结构的影响. 《中国农业科学》.
806. 褚福娟，孔保华，黄永（2008）. 乳酸菌对发酵牛肉干品质影响的研究. 《食品与发酵工业》.DOI
807. 付丽，孔保华，马丽卿，魏建春（2008）. CO/CO2/N2三种气体协同对冷却猪肉保鲜及护色效果的研究. 《食品研究与开发》.
808. 韩建春，孔保华，郑冬梅，宋丽华（2008）. 食品科学与工程专业学生“三创”能力培养探索. 《实验室研究与探索》.
809. 赵春侠，孔保华，陈洪生（2008）. 气调包装与复合保鲜剂协同对冷却肉的保鲜研究. 《东北农业大学学报》.DOI
810. 崔旭海，孔保华（2008）. 蛋白氧化及对肉制品品质和功能性的影响. 《肉类研究》.
811. 施春权，孔保华，张天琪，邢绍平（2008）. 亚硝基血红蛋白的组成与功能——兼与酪蛋白和大豆分离蛋白作比较. 《肉类研究》.
812. 白凤霞，孔保华，戴瑞彤（2008）. 肉类颜色的影响因素研究. 《肉类研究》.
813. 刘玉花，马俪珍，孔保华，忻欣，李学芝（2008）. 羊骨胶原钙螯合肽酶解工艺的研究. 《肉类研究》.
814. 刁静静，刁新平，孔保华，陈洪生（2008）. 骨蛋白水解物功能性质的研究. 《肉类研究》.
815. 宋萌，孔保华（2008）. 亲水性单甘脂复合保鲜剂对冷却猪肉保质期及品质影响的研究. 《肉类研究》.
816. 褚福娟，孔保华，黄永（2008）. 发酵肉制品常见微生物及其对风味的影响. 《肉类研究》.
817. 付丽，孔保华，马微（2008）. 天然抗氧化剂对含氧气调包装冷却肉的护色效果. 《食品科技》.
818. 施春权，邢绍平，张天琪，孔保华（2008）. 亚硝基血红蛋白与防腐剂复合使用对红肠品质的影响. 《食品科技》.
819. 施春权，孔保华，邢少平（2008）. 亚硝基血红蛋白溶解性及乳化性的研究. 《食品工业》.
820. 李琛，孔保华，陈洪生（2008）. 复合防腐剂在红肠保鲜中的应用. 《东北农业大学学报》.
821. 孔保华，刁新平（2008）. 冷却肉包装保鲜技术的研究进展. 《肉类研究》.
822. 彭新颜，孔保华，熊幼翎（2008）. 利用电子自旋共振(ESR)测定乳清蛋白多肽抗氧化活性的研究. 《中国奶业协会2008年会》.
823. 崔旭海，孔保华，熊幼翎（2008）. 自由基氧化引起乳清蛋白理化性质变化的研究. 《中国乳品工业》.
824. 刘骞，孔保华（2008）. 适合Mozzarella干酪生产用菌种的筛选. 《中国乳品工业》.
825. 刘骞，孔保华，张立娟，郑冬梅（2008）. 猪血浆蛋白水解物抗氧化活性和功能特性的研究. 《中国农业机械学会2008年学术年会》.
826. 彭新颜，孔保华，熊幼翎（2008）. 由碱性蛋白酶制备的乳清蛋白水解物抗氧化活性的研究. 《中国乳品工业》.
827. 崔旭海，孔保华（2008）. 蛋白质氧化及其对乳蛋白结构与功能性的影响. 《中国乳品工业》.
828. 张健斌，马俪珍，孔保华，王瑞（2008）. 香辛料对二甲基亚硝胺形成的抑制作用. 《食品与机械》.
829. 侯俊财，孔保华（2008）. 研究生创新能力培养体系初探. 《林区教学》.
830. 白凤霞，戴瑞彤，孔保华（2008）. 高铁肌红蛋白还原酶活力测定方法的优化. 《农产品加工(学刊)》.
831. 郑冬梅，孙旭，孔保华（2008）. 大豆分离蛋白对涂抹型再制干酪质构的影响. 《中国酿造》.
832. 夏秀芳，孔保华，于长青（2008）. 几种天然香辛料提取物延长冷却肉货架期的研究. 《食品与机械》.
833. 宋萌，孔保华（2008）. Nisin复合防腐剂对冷却猪肉保质期及品质的影响. 《东北农业大学学报》.DOI
834. 陈洪生，孔保华，刁静静（2008）. 大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究. 《食品与发酵工业》.
835. 张卫军，刘金福，张平平，孔保华，胡春凤（2008）. 大孔吸附树脂对苦瓜皂甙吸附特性的研究. 《食品研究与开发》.
836. Qian Liu, Baohua Kong, Jiang Lianzhou, Xuhai Cui, Jing Liu (2008). Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer. LWT.DOI
837. Huiyun Zhang, Baohua Kong, Youling L. Xiong, Xu Sun (2008). Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Science.DOI
838. Xinyan Peng, Youling L. Xiong, Baohua Kong (2008). Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry.DOI
839. Huaiwei Liu, Youling L. Xiong, Lianzhou Jiang, Baohua Kong (2008). Fat reduction in emulsion sausage using an enzyme‐modified potato starch. Journal of the Science of Food and Agriculture.DOI
840. Baohua Kong (2008). Extending shelf life of chilled pork by combination of Nisin and other preservatives. Dongbei Nongye Daxue xuebao.
841. Cui Xu-hai, Baohua Kong (2008). Influence of Environmental Conditions on Whey Protein Gels Properties and Gels Microstructure. Zhongguo nongye Kexue.
842. Baohua Kong (2008). Microorganisms in Fermented Meat Products and its Impactings on the Flavor. Meat Research.
843. Baohua Kong (2008). Effect of Emulsifying Salt on the Functionality of Mozzarella Cheese. Zhongguo nongye Kexue.
844. Baohua Kong (2008). Effect of soy proteins on the texture of spread process cheese. China Brewing.
845. Baohua Kong (2008). Optimized Effects of Temperature and Modified Atmosphere Packaging on Listeria monocytogenes of Chilled Pork. Food Science.
846. Baohua Kong (2008). Protein oxidation and its effects on the structure and functional properties of milk proteins. Zhongguo rupin gongye.
847. Baohua Kong (2008). Selection of the suitable strains of Mozzarella cheese. Zhongguo rupin gongye.
848. 赵俊仁，孔保华（2007）. 从风干肠中分离出的三株乳酸菌发酵性能的研究. 《食品科技》.DOI
849. 刁静静，孔保华，陈洪生（2007）. 骨蛋白水解物的功能特性及抗氧化性的研究进展. 《肉类研究》.
850. 刘怀伟，孔保华，徐聃（2007）. 马铃薯淀粉基质脂肪模拟物物理性质的研究. 《中国粮油学报》.
851. 孔保华（2007）. 畜产品加工储藏新技术. 《科学出版社》.
852. 徐聃，孔保华，武晗（2007）. 脂肪替代品在肉制品中的研究与应用进展. 《食品研究与开发》.
853. G. Chen, Youling L. Xiong, Baohua Kong, Melissa C. Newman, Kenneth R. Thompson, Linda S. Metts, Carl D. Webster (2007). Microbiological and Physicochemical Properties of Red Claw Crayfish ( Cherax quadricarinatus ) Stored in Different Package Systems at 2 °C. Journal of Food Science.DOI
854. Baohua Kong, Youling L. Xiong, Gong Chen, Carl D. Webster (2007). Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C. International Journal of Food Science & Technology.DOI
855. Linda S. Metts, Kenneth R. Thompson, Youling L. Xiong, Baohua Kong, Carl D. Webster, Yolanda J. Brady (2007). Use of Alfalfa Hay, Compared to Feeding Practical Diets Containing Two Protein Levels, on Growth, Survival, Body Composition, and Processing Traits of Australian Red Claw Crayfish, Cherax quadricarinatus, Grown in Ponds. Journal of the World Aquaculture Society.DOI
856. Xue Zhang, Baohua Kong, Youling L. Xiong (2007). Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science.DOI
857. Baohua Kong, Jinzhi Wang, Youling L. Xiong (2007). Antimicrobial Activity of Several Herb and Spice Extracts in Culture Medium and in Vacuum-Packaged Pork. Journal of Food Protection.DOI
858. Baohua Kong (2007). Effect of soy protein isolate on texture of spread processed cheese. Zhongguo rupin gongye.
859. Baohua Kong (2007). The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages. Food Science and Technology International.
860. Baohua Kong (2007). Preservation Effects of Chitosan-starch Formed Edible Films on Chilled Meat Shelf-life. Food Science.
861. 刘怀伟，孔保华，武晗，夏秀芳（2006）. 马铃薯淀粉基质脂肪模拟物制备工艺的研究. 《食品与发酵工业》.
862. 李博勋，韩建春，孔保华，付丽娜（2006）. 氯化钙注射对羊肉剪切力和肌肉超微结构的影响. 《东北农业大学学报》.DOI
863. 刘怀伟，孔保华，徐聃（2006）. 脂肪替代物及其在肉制品中的应用. 《肉类研究》.
864. 徐聃，杜宇虹，孔保华（2006）. 脂肪替代品在乳制品中的研究与应用进展. 《食品科技》.
865. 刘怀伟，孔保华，武晗（2006）. 鲜度指示剂在食品包装中的应用. 《黑龙江畜牧兽医》.
866. 付丽，马丽卿，孔保华（2006）. 含CO的混合气体对冷却猪肉保鲜护色效果的研究. 《食品科技》.
867. Baohua Kong, Youling L. Xiong, Caodi Fang, Kenneth R. Thompson, Linda S. Metts, Laura A. Muzinic, Carl D. Webster (2006). Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish ( Cherax quadricarinatus ) Stored at 2 °C. Journal of Food Science.DOI
868. Baohua Kong, Youling L. Xiong (2006). Antioxidant Activity of Zein Hydrolysates in a Liposome System and the Possible Mode of Action. Journal of Agricultural and Food Chemistry.DOI
869. Baohua Kong, Xinping Diao, Youling L. Xiong (2006). Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle. Journal of Food Science.DOI
870. Baohua Kong (2006). Development of research and applications of fat replacers in milk products. Food Science and Technology International.
871. Baohua Kong (2006). Shelf-life extension and colour stabilisation of pork packaged in modified atmosphere packaging containing low CO. Food Science and Technology International.
872. Baohua Kong (2006). DEVELOPMENT OF INDUSTRIAL PREPARATION OF DAIRY STARTER. Shipin yanjiu yu kaifa.
873. 孔保华（2005）. 功能性食品及其加工技术丛书. 《化学工业出版社》.
874. 孔保华（2005）. 降血压、血脂功能性食品. 《化学工业出版社》.
875. 张雪，孔保华（2005）. 发酵乳杆菌适度发酵替代红肠生产中亚硝酸盐发色效果的研究. 《食品与发酵工业》.DOI
876. Baohua Kong (2005). Effects of Chitosan on the Shelf Life of Harbin Red-sausage. 《东北农业大学学报：英文版》.
877. 陶菲，孔保华，于海龙（2004）. 大豆纤维火腿肠的研制. 《食品工业》.
878. 郑冬梅，张慧芸，孔保华（2004）. 豆奶干酪成熟过程中蛋白水解的研究. 《食品科学》.
879. 孔保华（2004）. 乳品科学与技术. 《科学出版社》.
880. Baohua Kong (2004). Study on Proteolysis of Soy Cheese during Ripening. Food Science.
881. 赵玉红，孔保华，张立钢（2003）. 酶解鲢鱼副产物中蛋白质制备含肽运动饮料. 《食品工业》.
882. 孔保华，郑冬梅，刁新平（2003）. 斩拌时间和pH值对牛肉凝胶特性的影响. 《食品与发酵工业》.
883. 郑冬梅，孔保华，李升福（2002）. 玉米蛋白及其水解肽的研究动态. 《食品与发酵工业》.
884. 孔保华，陶菲，刁新平（2002）. 中国肉牛产业的现状和发展趋势. 《肉类研究》.
885. 孔保华，刁新平（2002）. 动物宰后钙激活酶系统的作用机制. 《肉类研究》.
886. 迟玉杰，高兴华，孔保华（2002）. 鸡蛋清中溶菌酶的提取工艺研究. 《食品工业科技》.
887. 孔保华，李琳楠，刘秋菊，南庆贤（2001）. 鲢鱼模拟虾蟹肉的试制. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会》.
888. 孟祥晨，孔保华（2001）. 利用注射腌制改进几种传统肉制品的加工工艺. 《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》.
889. 林淑英，孔保华，郭清泉（2001）. 抗冻蛋白及其在食品工业中的应用现状. 《食品工业》.
890. 林淑英，孔保华，郭清泉（2000）. 抗冻蛋白及其在食品加工中的功能. 《食品工业科技》.
891. 孟祥晨，孔保华，葛攀，刘桂荣（2000）. 婴幼儿青豆鱼泥罐头的研制. 《食品工业科技》.
892. 孔保华，耿欣，高兴华，李威娜（2000）. 不同漂洗方法对鲢鱼糜凝胶特性的影响. 《食品工业》.
893. 孔保华，王辉兰，王明丽（2000）. 鲢鱼鱼丸最佳配方及工艺的研究. 《食品工业科技》.
894. 孟祥晨，孔保华，刘桂荣，葛攀（2000）. 婴幼儿蔬菜鱼泥罐头的研制. 《食品工业》.
895. 孔保华，耿欣，高兴华，李威娜（1999）. 不同漂洗方法对鲢鱼肉保水性及蛋白质含量的影响. 《肉类研究》.
896. 耿欣，孔保华（1999）. 无硝或低硝肉品腌制系统. 《肉类研究》.
897. 孔保华，孟祥晨，程涛（1999）. 风味物质微胶囊化技术. 《食品工业》.
898. 孔保华，孟祥晨（1998）. 微胶囊的质量评定及在大豆制品中的应用. 《中国粮油学报》.
899. 孔保华，迟玉杰，刘慧，孙立国，李雪岩（1997）. Nisin在牛奶保鲜中的应用研究. 《食品工业》.
900. 孔保华，迟玉杰，徐晶宇，金伟，周峰（1997）. Nisin在红肠保鲜中的应用. 《肉类研究》.
901. 孔保华，冯一兵（1995）. 抗坏血酸在食品中的应用. 《食品工业》.
902. 孔保华，郑薄冰，王文升，程涛（1993）. 延长真空包装红肠货架期的研究. 《肉类研究》.
903. 孔保华，骆承庠（1993）. 山梨酸钾、BHA 和尼泊金乙酯对腌肉抑霉效果的研究. 《东北农业大学学报》.
904. 孔保华（1991）. 山梨酸钾在腌肉中的抑霉效果. 《肉类研究》.

预印本

1. Jiaqi Qu, Xia Hu, Ziyi Zhang, Baohua Kong, Zengwang Guo, Haotian Liu, Qian Chen (2025). Binding mechanism of cinnamaldehyde and cinnamic acid to myofibrillar proteins: Multi-spectroscopy and molecular docking analysis. SSRN Electronic Journal.DOI
2. Yubo Zhao, Yuexin Li, Xiufang Xia, Qian Liu, Chen Qian, Baohua Kong, Fangda Sun (2024). Investigating the Rheological Properties and 3d Printability of Tomato-Starch Paste with Different Types of Starch. SSRN Electronic Journal.DOI
3. Huan Zhang, jiaqi Liu, Yue Hu, Dongxu Du, Ming Li, Yungang Cao, Junrong Huang, Wenqing Zhou, Baohua Kong (2024). Effects of Nacl Substitutes on the Physicochemical Properties and Sensorycharacteristics of Harbin Red Sausages During Storage. SSRN Electronic Journal.DOI