香港六合彩

团队介绍：

肉品科学与技术研究团队，现有教师10名，其中教授4名、特聘研究员2名、副教授2名。团队围绕畜禽肉类加工与质量控制技术为核心，聚焦畜禽肉制品品质形成机理，畜禽肉制品风味、营养与安全控制技术、副产物开发利用等理论和应用层面开展了多项创新性研究。团队成员入选国家高层次青年人才1人次，浙江省“钱江学者”特聘教授1人次、国家水禽产业技术体系岗位科学家2人次、浙江省杰青3人次、浙江省高层次拔尖人才1人次、宁波市领军人才4人次、甬江人才计划—创新青年3人次、宁波市拔尖人才3人次。主持国家自然科学基金重点项目、国家重点研发项目课题、国家自然科学基金优秀青年基金、国家自然科学基金面上项目、浙江省杰出青年基金、浙江省重大科技专项重大农业项目等50余项，在Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Critical Reviews in Food Science and Nutrition、Biomaterials、Food Hydrocolloids、Food Chemistry、Bioresource Technology、Journal of Agricultural and Food Chemistry等国际期刊上发表论文300余篇，授权发明专利70余件，出版教材3部、学术专著1册。先后获得教育部科技进步一等奖、中国轻工业联合会科学技术进步奖一等奖、浙江省科技进步二等奖3项、宁波市科技进步二等奖2项、宁波市科技进步三等奖各1项，浙江省第十三届青年教师水平大赛二等奖1项；1门课程获评浙江省一流课程及香港六合彩开奖网 思政一流课程。指导研究生获得浙江省优秀毕业生6人次、浙江省优秀毕业论文3人次、全国食品生物技术大会优秀研究生论文一等奖2项、浙江省教育厅研究生专项科研项目5项，指导本科生获得全国大学生生命科学竞赛一等奖1项、浙江省二等奖1项，全国大学生创新创业大赛一等奖1项，浙江省新苗人才奖2项。团队成员担任Food Research International、Innovative Food Science & Emerging Technologies、Foods和Frontiers in Microbiology等国际知名期刊的编委或客座编辑。团队积极响应国家产学研融合发展号召，与全国多家肉品加工龙头企业建立了合作关系，十几项科技成果实现了产业化，为社会累积创造经济价值近10亿。

团队特色：

肉品科学与技术团队由食品科学与工程国家一流专业及浙江省一流学科带头人、国家水禽产业技术体系肉类加工岗位科学家潘道东教授领衔，以畜禽肉制品品质形成与调控机理、副产物资源化利用绿色加工为主要研究方向，聚焦传统肉制品风味与营养品质形成与调控机制、水禽肉制品嫩度改善机理与技术、发酵肉制品风味与安全品质提升、禽肉生物活性成分筛选与评价、畜禽营养绿色食品与新型加工技术开发、畜禽肉副产物开发利用方面，开展深入系统的研究。

主要研究方向：

主要研究方向包括：发酵肉制品开发与品质控制、畜禽蛋白结构与功能属性调控、畜产食品风味形成规律及调控机制、肉品蛋白质化学及新型加工技术、功能性水凝胶制备、畜禽功能性食品开发、食品风味与营养品质等。

代表性科研成果

论文：

(1). Xiong, Y., Gao, X.*, Pan, D., Zhang, T., Qi, L., Wang, N., Zhao, Y., & Dang, Y*. (2022). A strategy for screening novel umami dipeptides based on common feature pharmacophore and molecular docking. Biomaterials, 288, 121697.

(2). Zhen, N., Zeng, X.*, Wang, H., Yu, J., Pan, D., Wu, Z., & Guo, Y. (2020). Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-drying. Food Research International, 136, 109507.

(3). Huang, L., Zeng, X., Sun, Z., Wu, A., He, J., Dang, Y., & Pan, D. (2020). Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Science, 162, 108027.（SCI, 1区，IF =7.077）

(4). Shi, J., Xia, C., Tian, Q., Zeng, X.*, Wu, Z., Guo, Y., & Pan, D. (2022). Untargeted metabolomics based on LC–MS to elucidate the mechanism underlying nitrite degradation by Limosilactobacillus fermentum RC4. LWT, 163, 113414.

(5). Sun, X., Shi, J., Kong, L., Shen, Q., Zeng, X.*, Wu, Z., Guo, Y. & Pan, D.* (2022). Recent insights into the hepatoprotective effects of lactic acid bacteria in alcoholic liver disease. Trends in Food Science & Technology. 2022, 125: 91-99.

(6). Cheng, L., Kong, L., Xia, C., Zeng, X.*, Wu, Z., Guo, Y., & Pan, D.* (2022). Sources, processing-related transformation, and gut axis regulation of conventional and potential prebiotics. Journal of Agricultural and Food Chemistry, 70(15), 4509-4521.

(7). Zhen, N., Ye, C., Shen, Q., Zeng, X.*, Wu, Z., Guo, Y., Cai Z., & Pan, D. (2022). Heterologous expression and biological characteristics of UGPases from Lactobacillus acidophilus. Applied Microbiology and Biotechnology, 106(7), 2481-2491.

(8). Shi, J., Che, J., Sun, X., Zeng, X.*, Du, Q., Guo, Y., Wu, Z., & Pan, D. (2023). Transcriptomic responses to nitrite degradation by Limosilactobacillus fermentum RC4 and effect of ndh gene overexpression on nitrite degradation，Journal of Agricultural and Food Chemistry,

(9). Fan, Q., Zeng, X.*, Wu, Z., Guo, Y., Du, Q., Tu, M., & Pan, D. (2023). Nanocoating of lactic acid bacteria: properties, protection mechanisms, and future trends. Critical Reviews in Food Science and Nutrition, 1-16.

(10). He, S., Li, M., Sun, Y.*, Pan, D.*, Zhou, C., & Lan, H. (2024). Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chemistry, 430, 137053.

(11). Li, M., He, S., Sun, Y.*, Pan, D., Zhou, C., & He, J. (2023). Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles. Food Bioscience, 51, 102302.

(12). Mao, T., Xia, C., Zeng, T., Xia, Q., Zhou, C., Cao, J., He, J.*, P an, D., & Wang, D.* (2023). The joint effects of ultrasound and modified atmosphere packaging on the storage of sauced ducks. LWT, 177, 114561.

(13). Cheng, S., He, Y., Zeng, T., Wang, D., He, J.*, Xia, Q., Zhou, C., Pan, D., & Cao, J.* (2022). Heat stress induces various oxidative damages to myofibrillar proteins in ducks. Food Chemistry, 390, 133209.

(14). Rao, W., Li, Y., Dhaliwal, H., Feng, M., Xiang, Q., Roopesh, M., Pan, D*. & Du, L.* (2023). The Application of Cold Plasma Technology in Low-Moisture Foods. Food Engineering Reviews, 15, 86–112.

(15). Wang, J., Zhou, X., Ju, S., Cai, R., Roopesh, M.S., Pan, D. & Du, L*. (2023). Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate. Food Research International, 174(1), 113565.

(16). Zhang, X., Zheng, Y., Awasthi M., Zhou, C., Barba F. J., Cai Z., Liu L., Rene E. R., Pan D., Cao J., Sindhu R. & Xia, Q.* (2022). Strategic thermosonication-mediated modulation of lactic acid bacteria acidification kinetics for enhanced (post)-fermentation performance, Bioresource Technology, 361, 127739.

(17). Xu, L., Zheng, Y., Zhou, C., Pan, D., Geng, F., Cao, J.* and Xia, Q.* (2022). A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding, Food Hydrocolloids, 2022, 130, 107682.

(18). Hu, Y., Sun, Y., Xia, Q., Du, L., He, J., Xu, J., Zhou, C.*, & Pan, D.* (2023). Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols. Food Hydrocolloids, 140, 108622.

(19). Zhou, C., Pan, D.*, Cao, J.*, & Zhou, G.* (2021). A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3838-3857.

(20). Zhou, C., Xia, Q., Du, L., He, J., Sun, Y., Dang, Y., Geng, F., Pan, D.*, Cao, J.*, & Zhou, G. (2022). Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition, 1-15.

(21). Xia, Q., Zheng, Y., Liu, Z., Cao, J., Chen, X., Liu, L., Yu, H., Barba, F.*, & Pan, D.* (2020). Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends in Food Science & Technology, 106, 365-381.

(22). Zhou, T., Liu, Z., Pei, J., Pan, D., Gao, X.*, Dang, Y.*, & Zhao, Y.* (2021). Novel broccoli-derived peptides hydrolyzed by trypsin with dual-angiotensin i-converting enzymes and dipeptidyl peptidase-iv-inhibitory activities. Journal of Agricultural and Food Chemistry, 69(37), 10885-10892.

(23). Pei, J., Hua, Y., Zhou, T., Gao, X., Dang, Y.*, &; Wang, Y. (2021). Transport, in vivo antihypertensive effect, and pharmacokinetics of an Angiotensin-Converting Enzyme (ACE) inhibitory peptide LVLPGE. Journal of Agricultural and Food Chemistry, 69(7), 2149-2156.

(24). Zhang, Y., Gao, X., Pan, D., Zhang, Z., Zhou, T., & Dang, Y.* (2021). Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum. Food Chemistry, 343, 128522.

(25). Cai, R., Tan, C., Lai, O., Dang, Y., Liu, A., Pan, D., Du, L*. (2025). Decoding Allergenicity Modulation in Cold Argon Plasma-Treated Casein: A Multi-Omics Exploration J. Agric. Food Chem. 2025, 73(11), 6890–6902.

(26). Cai, R., Tan, C., Lai, O., Dang, Y., Liu, A., Choeng, L., Pan, D., Du, L*.(2025). Cold Argon Plasma-Induced Aggregated and Non-aggregated Structural Changes in Casein and Peptidomic Insights into Allergenicity. Food Chemistry, 2025, 468: 142408.

(27). Rao, W., Ju, S., Sun, Y., Xia, Q., Zhou, C., He, J., Wang, W., Pan, D., Du, L*. Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)[J]. Food Chemistry,2024, 458:140173.

(28). Liu, Y., Wen, Z., Sun, J., Lu, Y., Roopesh, M. S., Cui, L., Pan, D., Du, L*. (2025). Cold argon plasma-modified pea protein isolate: A strategy to enhance ink performance and digestibility in 3D-printed plant-based meat. International Journal of Biological Macromolecules, 2025(311),144049.

(29). Li, J., Rao, W., Sun, Y., Zhou, C., Xia, Q., He, J., Pan, D., Du, L*. Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective. Food Research International, 2024,197: 115271.

(30). Ma, X., Sun, Y.*, Pan, D.*, Cao, J., & Dang, Y. (2022). Structural characterization and stability analysis of phosphorylated nitrosohemoglobin. Food Chemistry, 373:131475.

(31). Lin, W., Zhu, J., Sun, Y.*, Pan, D., Xia, Q., Zhou, C., He, J., & Dang, Y. (2024). Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors. Journal of Food Composition and Analysis, 133: 106407.

(32). Li C., Sun, Y.*, Pan, D., Hu, Y., Xia, Q., Zhou, C., & He, J. (2025). Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef [J]. LWT-Food Science and Technology, 225:117923.

(33). Kong, L., Huang, Y., Zeng, X. *, Ye, C., Wu, Z., Guo, Y., & Pan, D. (2022). Effects of galactosyltransferase on EPS biosynthesis and freeze-drying resistance of Lactobacillus acidophilus NCFM [J]. Food Chemistry: Molecular Sciences, 5: 100145.

(34). Fan, X., Ling, N., Liu, C., Liu, M., Xu, J., Zhang, T., Zeng, X. *, Wu, Z., & Pan, D *. (2023). Screening of an efficient cholesterol-lowering strain of Lactiplantibacillus plantarum 54–1 and investigation of its degradation molecular mechanism [J]. Ultrasonics Sonochemistry, 101, 106698.

(35). Shen, Q., Zeng, X. *, Kong, L., Sun, X., Shi, J., Wu, Z., Guo, Y., & Pan, D. (2023). Research Progress of Nitrite Metabolism in Fermented Meat Products [J]. Foods, 2023, 12(7).

(36). Che, J., Shi, J., Fang, C., Zeng, X. *, Wu, Z., Du, Q., Tu, M., & Pan, D. (2024). Elimination of Pathogen Biofilms via Postbiotics from Lactic Acid Bacteria: A Promising Method in Food and Biomedicine. Microorganisms, 12(4).

(37). Fan, Q., Xia, C., Zeng, X. *, Wu, Z., Guo, Y., Du, Q., Tu, M., Liu, X., & Pan, D *. (2024). Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4. Current Research in Food Science, 8

(38). Su, Z., Wang, X., Chen, X., Ding, L., Zeng, X. *, Xu, J., & Peng, C. (2024). Novel CRISPR/SpRY system for rapid detection of CRISPR/Cas-mediated gene editing in rice. Analytica Chimica Acta, 1303.

(39). Sun, X., Kong, L., Yuan, J., Zeng, Y., He, W., Zeng, X. *, Wu, Z., Guo, Y., & Pan, D. (2024). Regulatory mechanism of plnC in Lactiplantibacillus plantarum B1 on Plantaricin biosynthesis. Food Bioscience, 62.

(40). Xu, J., Tu, M., Fan, X., Guo, Y., Zhang, T., Zeng, X. *, Cai, Z., Wu, Z., & Pan, D *. (2024). A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage. Food Science and Human Wellness, 13(2), 898-908.

(41). Yan, R., Zeng, X. *, Shen, J., Wu, Z., Guo, Y., Du, Q., Tu, M., & Pan, D *. (2024). New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms. Journal of the Science of Food and Agriculture, 104(11), 6376-6387.

(42). Yan, R., Liu, M., Zeng, X. *, Du, Q., Wu, Z., Guo, Y., Tu, M., & Pan, D *. (2024). Preparation of modified chitosan-based nano-TiO2–nisin composite packaging film and preservation mechanism applied to chilled pork. International Journal of Biological Macromolecules, 269.

(43). Yu, H., Cheng, X., Li, H., Du, Q., Zeng, X. *, Wu, Z., Guo, Y., & Pan, D *. (2024). Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk. Ultrasonics Sonochemistry, 108.

(44). Yuan, J., Zeng, X. *, Zhang, P., Leng, L., Du, Q., & Pan, D. (2024). Nitrite reductases of lactic acid bacteria: Regulation of enzyme synthesis and activity, and different applications. Food Bioscience, 59.

(45). He, W., Zeng, Y., Shen, J., Li, K., Zhou, Y., Zeng, X *., & Pan, D. (2025). Enhanced bacteriocin production by lactic acid bacteria by co-culture of Lactiplantibacillus plantarum and Limosilactobacillus fermentum. Food Bioscience, 68, 106358.

(46). Cheng, L., Wang, F., Guo, Y., Du, Q., Zeng, X. *, Wu, Z., Guo, Y., Tu, M., & Pan, D *. (2025, 2025/01/15/). Potential prebiotic properties and proliferation mechanism of fermented milk-derived polypeptides. Food Chemistry, 463, 141335.

(47). Lin, W., Zhu, J., Sun, Y., Pan, D., Xia, Q., Zhou, C., He, J., & Dang, Y. (2024, 2024/09/01/). Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors. Journal of Food Composition and Analysis, 133, 106407.

(48). Han C., Zheng Y., Huang S., Xu L., Zhou C., Sun Y., Wu Z., Wang Z., Pan D., Cao J.X.* & Xia Q.* Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. International Journal of Biological Macromolecules, 2024, 263, 130300.

(49). Cheng, Y., Zheng, Y., Cai, X., Wang, L., Zhou, C., Cao, J., Pan, D.*, Wu, Z.*, & Xia, Q.* Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat. Food Research International, 2024, 197, 115166.

(50). Lou, K., Zheng, Y., Tan, X., Wang, L., Tong, C., Huang, S., ... Wu, Z.* & Xia, Q. * Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling. Food Research International (2024), 198, 115333.

(51). Kangshuai Lou, Yuanrong Zheng, Hongmei Yu, Xiaohan Tan, Libin Wang, Changmin Tong, Siqiang Huang, Xintong Cai, Changyu Zhou, Jinxuan Cao, Daodong Pan, Zhen Wu, Hao Zhang*, & Qiang Xia*. Influence of whey protein isolate-chitosan oligosaccharide micro gel Pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese. Food Bioscience, 2024, 63, 105771.

(52). Lou, Kangshuai, Yuanrong Zheng, Libin Wang, Changyu Zhou, Jianhui Wang, Daodong Pan, Zhen Wu, Jinxuan Cao, Hao Zhang*, and Qiang Xia*. Molten globule-state protein structure: Perspectives from food processing applications. Food Research International (2024), 198, 115318.

(53). Yu, H., Zheng, Y., Lou, K., Zhou, C., Cao, J., Du, L., Sun, Y., He, J., Pan, D., Cai, Z. * & Xia, Q.* Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation. Food Hydrocolloids, 2024, 156, 110329.

(54). Han C., Zhou C., Wang J., Du L., Pan D., Cao J. and Xia Q.* Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones. Journal of Molecular Structure, 2024, 1313, 138709.

(55). Zhang, X., Zheng, Y., Zhou, C., Cao, J., Pan, D., Cai, Z., Wu, Z. * & Xia, Q. * Comparative physiological and transcriptomic analysis of sono-biochemical control over post-acidification of Lactobacillus delbrueckii subsp. bulgaricus. Food Microbiology, 2024, 122, 104563.

(56). Zhang X., Zheng Y., Zhou C., Cao J., Zhang Y., Wu Z., Pan D., Cai Z. * & Xia Q.* Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation. Ultrasonics Sonochemistry, 2024, 105, 106857.

(57). Yu H, Zheng Y, Zhou C, Liu L, Wang L, Cao J, Sun YY, He J, Pan DD, Cai ZD*, and Xia Q* Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide. Carbohydrate Polymers 2024, 325: 121583.

(58). He, S., Li, M., Sun, Y., Pan, D., Zhou, C., & Lan, H. (2024,). Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chemistry, 430, 137053.

(59). Li, C., Sun, Y., Pan, D., Zhou, C., He, J., & Du, L. (2025). Contribution of ultrasound-assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement. Journal of the Science of Food and Agriculture, 105(2), 1239-1250.

(60). Lin, W., Zhu, J., Sun, Y., Pan, D., Xia, Q., Zhou, C., He, J., & Dang, Y. (2024). Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors. Journal of Food Composition and Analysis, 133, 106407.

(61). Zhu, J., Lin, W., Sun, Y., Pan, D., Xia, Q., Zhou, C., & He, J. (2024). Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages. International Journal of Gastronomy and Food Science, 37, 100988.

(62). Li, D. N., Liang, Y. Q., Xia, Q., Pan, D. D., Du, L. H., He, J., Sun, Y. Y., Wang, Y., Wang, W., Cao, J. X., & Zhou, C. Y.* (2025). LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement. Food Microbiology, 128, 104715.

(63). Zhang, T. M., Wang, Y., Zhu, J., Chen, C., Jiang, T., Fang, S. Y., Liu, H. H., Tong, H. Y., Xia, Q., Sun, Y. Y., Pan, D. D., Cao, J. X.*, & Zhou, C. Y.* (2025). TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement. Food Chemistry, 472, 142991.

(64). Wang, Q. Y., An, J., Xia, Q., Pan, D. D., Du, L. H., He, J., Sun, Y. Y., Wang, Y., Cao, J. X. & Zhou, C. Y.* (2024). Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogels. International Journal of Biological Macromolecules, 279, 135517.

(65). Li, Z. M., Li, D. N., Pan, D. D., Xia, Q., Sun, Y. Y., Du, L. H., Zhou, C. Y.*, Geng, F., & Cao, J. X.* (2024). Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions. Food Research International, 175, 113774.

(66). Cai R, Tan C, Lai O, Dang Y, Liu A, Choeng L, Pan D, Du L*. Cold Argon Plasma-Induced Aggregated and Non-aggregated Structural Changes in Casein and Peptidomic Insights into Allergenicity[J]. Food Chemistry, 2025, 468: 142408.

(67). Rao W, Ju S, Sun Y, Xia Q, Zhou C, He J, Wang W, Pan D, Du L*. Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)[J]. Food Chemistry,2024, 458:140173.

(68). Liu Y, Sun J, Wen Z, Wang J, Roopesh M.S., Pan D, Du L*. Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application[J]. Food Research International, 2024, 197: 115267.

(69). Li J, Rao W, Sun Y, Zhou C, Xia Q, He J, Pan D, Du L*. Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective[J]. Food Research International, 2024,197: 115271.

(70). Wang J, Zhou X, Li J, Pan D, Du L*. Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment[J]. Innovative Food Science & Emerging Technologies, 2024, 93: 103607.

项目：

(1).国家科技部“十四五”重点研发课题，2021YFD2100104，禽肉类传统民族特色食品品质形成机理及其调控技术研究，2021.12-2026.11，795万，主持

(2). 国家自然科学基金重点项目(联合基金): 物理场调控浙东白鹅肉食用品质的机理研究（U24A20465），2025.1-2028.12，主持

(3).国家自然科学基金委员会，面上项目，32472357，Wzx/Wzy依赖的胞外多糖生物合成调控嗜酸乳杆菌抗冻干胁迫机制研究，2025.1-2028.12，50万元，在研，主持

(4). 国家自然科学基金，32072195，基于非酸非酶类物质及NirB调控的发酵乳杆菌RC4降解亚硝酸盐机理研究，2021-01-01至2024-12-31，58万元，主持

(5). 国家自然科学基金，32072195，基于非酸非酶类物质及NirB调控的发酵乳杆菌RC4降解亚硝酸盐机理研究，2021-01-01至2024-12-31，58万元，主持

(6). 国家自然科学基金，41641052，尿苷二磷酸葡萄糖焦磷酸化酶在海洋源嗜酸乳杆菌抗冻干胁迫中的功能及调控机制，2017-01至2017-12，20万元，主持

(7). 国家自然科学基金，32101862，超高压诱导鸭肝蛋白熔球态形成对腥味物质结合能力的影响机制，30万元，主持

(8). 国家自然科学基金青年科学基金项目, 31801570, Hsp对热应激引起的肉鸭脂肪异常沉积和脂质抗氧化的影响研究, 2019-01-01 至 2021-12-31, 30万元, 主持。

(9). 国家自然科学基金，41406165，热休克处理调控海洋源嗜酸乳杆菌糖代谢路径的抗冻干胁迫机理研究，2015-01至2017-12，27万元，已结题，主持

(10). 国家自然科学基金青年基金，金华火腿苦味肽形成途径及其呈味机理研究，2022.01-2024.12，30万，主持

(11). 国家自然科学基金，31771945，食源性鲜味肽与谷氨酸钠协同增鲜机制及其实验验证，72万，主持

(12). 国家自然科学基金，31440068，干腌火腿鲜味肽与谷氨酸钠协同增鲜作用及其机理研究，15万，主持

(13). 国家自然科学基金，31101344，干腌火腿中鲜味肽的呈味特性与结构的构效关系及呈味机理研究，21万，主持

(14). 国家农业部现代农业产业技术体系项目：CARS-42-25，国家水禽产业技术体系加工与副产物综合利用（十四五），2024-01-01至2025-12-31，140万，主持

(15). 农业部科技项目，国家水禽产业技术体系岗位科学家基金-加工及副产物综合利用，350万，主持

(16). 国家重点研发计划重点专项项目子课题，2021YFD2100103，腌制类传统畜肉食品风味形成机制及其调控技术，2021-12-1至2026-11-30，125万，主持

(17) 国家重点研发计划重点专项项目子课题，活体水产品供应链品质劣变特异性表征机制及其共性管控技术研发与示范，2022YFD2100603，2022- 2027，91万元，主持

(18). 2024YFF1106101，畜禽营养素劣变互作与热加工伴随危害物产生的关联规律，2024-12-01至2027-11-30，75万，主持

(19). 国家重点研发计划任务：动物源食品原料特性与感官品质形成的相互关系研究（2024YFD2100401），2024.12-2027.12，主持

(20). 浙江省科技厅，省重大专项项目，2012C12016-1，水禽肉加工及副产物综合利用关键技术研究与产业化示范，2012-09-01至2014-12-31，65万元，主持

(21). 浙江省科技厅，省杰出青年基金，近缘乳酸菌共培养诱导植物乳杆菌B1产细菌素的通讯机制研究，LR23C200001，2023-01-01至2025-12-31，80万元，主持

(22). 浙江省自然科学基金杰出青年基金： 酵母菌响应浙江区域特色发酵肉制品特征风味物质演变及富集的机制研究，2025.01-2027.12，主持

(23). 浙江省“三农九方”项目：鸭肉及其副产物预制调理食品加工关键技术研究与产业化， 2025.1-2027.12，主持

(24)浙江省自然科学基金，酶法介导的淀粉糖苷键重构提高淀粉冻融稳定性的机制研究，主持

(25). 浙江省重大科技计划重点项目，2014C02023，西兰花活性物质多组分高效分离技术研究及保健食品研制，主持

(26). 宁波市青年科技创新领军人才项目，种质酵母菌株筛选及其对干腌火腿kokumi风味肽形成和演变的分子机制研究, 2023-2025，50万，主持

(27).宁波市重点研发计划国际科技合作项目，低敏营养配方乳粉的AI 辅助酶法制备关键技术及应用研究,2024-2027, 120万，主持

(28). 宁波市自然科学基金重点项目：藜麦蛋白-透明质酸复合物纳米包埋发酵乳杆菌的抗冻干胁迫机制研究，主持

(29).宁波市公益项目：快速解酒长效护肝功能性微生态制剂的开发与应用，主持

(30). 宁波市创新创业重大项目：新型乳酸菌的筛选及其发酵乳制品开发关键技术研究和应用，主持

奖励：

(1).潘道东, 曹锦轩, 孙杨赢, 曾小群, 吴振, 张家明, 张福君, 徐翼虎, 李晓存, 殷子龙, 俞雪定, 鸭鹅肉精深加工及其副产物综合利用技术创新与应用, 教育部, 科学技术进步奖, 一等奖, 2018.

(2).潘道东, 曹锦轩, 王道营, 田宏伟, 徐为民, 李晓存, 周富裕, 曾小群, 刘芳, 水禽肉及其副产物加工关键技术及产业化, 中国轻工业联合会, 科学技术进步奖, 一等奖, 2021.

(3).潘道东, 吴振, 曾小群, 郭宇星, 夏强, 刘振民, 龄南, 廉立伟, 吴继焕, 乳酸菌及其发酵产品开发关键技术创新与应用, 浙江省人民政府, 科学技术进步奖, 二等奖, 2023.

(4).潘道东, 曾小群, 吴振, 郭宇星, 廉立伟, 赵广生, 刘青, 蔡振东, 张涛, 乳酸菌及其发酵代谢产物开发利用关键技术研究及应用, 宁波市人民政府, 科学技术进步奖, 二等奖, 2023.

(5).潘道东, 顾瑞霞, 赵广生, 郭宇星, 廉立伟, 陈霞, 曾小群, 刘小涛, 曹锦轩, 乳酸菌及其发酵产品开发关键技术研究与应用, 浙江省人民政府, 科学技术进步奖, 二等奖, 2013.

(6).潘道东, 曹锦轩, 孙杨赢, 曾小群, 吴振, 俞雪定, 徐翼虎, 水禽肉及其系列产品精深加工关键技术研究与应用, 宁波市人民政府, 科学技术进步奖, 三等奖, 2018.

专利和成果转化：

(1). 曾小群，孙小茜, 潘道东, 吴振, 杜启伟, 张涛. 一种具有解酒护肝功效的益生菌发酵剂及其应用. 中国, ZL202311255212.X

(2). 曾小群，何维宁，周钰雯，潘道东，吴振，杜启伟，涂茂林. 过表达细菌素合成调控基因及其重组植物乳植杆菌的构建方法和应用. 中国，CN202510352460.9

(3). 曾小群, 潘道东, 曹锦轩, 孙杨赢, 王贤斌, 一种水苏糖泡腾片及其制备方法, 2016-01-20, 中国, ZL201410040665.5

(4). 曾小群, 彭刘杨, 潘道东, 孙洁, 黄苓, 吴振, 孙杨赢, 曹锦轩, 过表达尿苷二磷酸葡萄糖焦磷酸化酶基因及其重组嗜酸乳杆菌的构建方法, 2019-08-20, 中国, ZL201611115500.5

(5). 曾小群, 潘道东, 曹锦轩, 孙杨赢, 王贤斌, 一种枸杞芽杂粮功能性酸奶的生产方法, 2015-08-05, 中国, ZL201410040883.9

(6). 曾小群, 潘道东, 曹锦轩, 竺子力, 任晓芬, 一种富含活性多糖酸豆奶的生产方法, 2015-08-19, 中国, ZL201310245114.8

(7). 王象林, 曾小群, 潘道东, 曹锦轩, 孙杨赢, 吕鸣春, 毛仲瑄, 何捷, 章倩羽, 一种清凉型发酵香肠及其制备方法, 2015-04-29, 中国, ZL201310604544.4

(8). 黄苓, 曾小群, 潘道东, 郭永豪, 吴爱娟, 曾志丹, 吴振, 曹锦轩, 一种腌制咸腊肉的制作方法, 2019-12-13, 中国, ZL201710402791.4

(9). 潘道东, 吴振, 孙杨赢, 曹锦轩, 曾小群, 沈建良, 李桦, 俞雪定, 一种松花风味功能性发酵香肚及其制备方法, 2017-12-15, 中国, ZL201510104307.0

(10). 潘道东, 孙杨赢, 吴振, 曹锦轩, 曾小群, 沈建良, 李桦, 俞雪定, 一种桂花风味功能性发酵枣肠及其制备方法，2017-08-04, 中国, ZL201510104308.5

(11). 潘道东, 陈淑贤, 孙杨赢, 曹锦轩, 曾小群, 吴振, 检测莱克多巴胺的酶联免疫检测试剂盒及其制备方法和应用, 2017-01-18, 中国, ZL201510020462.4

(12). 潘道东, 黄璐, 孙杨赢, 曾小群, 曹锦轩, 吴振, 李桦PBP-1A亲和性β-内酰胺类抗生素电化学生物传感器及其制备方法和应用, 中国, 2017-02-15, ZL201410615994.8

(13). 潘道东, 吴振, 孙杨赢, 曾小群, 曹锦轩, 李桦, 一种功能性嗜酸乳杆菌肽聚糖的制备方法及其抗炎活性应用, 2016-08-17, 中国, ZL201410156383.1

(14). 潘道东, 孙杨赢, 沈建良, 曹锦轩, 曾小群, 李桦, 一种特色风味功能性禽肉香肠及其制备方法, 2015-06-03, 中国, ZL201310347838.3

(15). 党亚丽, 郝丽, 高新昌, 潘道东, 兼具ACE抑制和抗氧化活性的肽及其制备方法和应用, 2021-06-11, 中国, ZL201911001450.1

(16). 党亚丽, 陈梦迪, 高新昌, 潘道东, 杨正苍, 一种鲜味肽及其制备方法和应用, 2022-03-11, 中国, 发明专利, ZL202010730812.7

(17). 党亚丽, 么春艳, 俞焕腾, 王永东, 西兰花多肽活性组分及其制备方法和应用, 2019.3.5, 中国, ZL201610060177.X

(18). 党亚丽, 高新昌, 周亭屹, 郝丽, 西兰花蛋白来源的ACE 和DPP-IV 抑制肽及其制备方法和应用, 2021-06-01, 中国, ZL201910963139.9

(19). 党亚丽, 潘道东, 高新昌, 曹锦轩, 周亭屹, 一种西兰花蛋白来源的ACE抑制肽及其酶切代谢产物的制备方法和应用, 2021.8.19, 中国, ZL201811444501.3

(20). 党亚丽, 潘道东, 高新昌, 曹锦轩, 周亭屹, 西兰花蛋白来源的ACE抑制肽及其制备方法, 2021-06-15, 中国, ZL201811234924.2

(21). 孙杨赢, 马晓庆, 潘道东, 吴 振, 曹锦轩, 曾小群, 一种磷酸化亚硝基血红蛋白色素的制备方法及其应用，2023-05-30, 中国, ZL202110192271.1

(22). 孙杨赢, 周艳, 潘道东, 吴振, 一种鹅肉肌原纤维蛋白改性方法及制备脂肪模拟物的应用, 2025-3-25, 中国, ZL202310364889.0