个人简介
崔强，1993年出生
电子邮箱：14897@sicau.edu.cn; cuiqiangwx@163.com
教育经历
2019.9-2022.6东北农业大学，畜产品加工工程，博士
工作经历
2022.8-至今，金沙js1005线路，金沙js1005线路，讲师
主要研究方向
乳制品加工，乳源蛋白的功能研究
植物蛋白质结构与功能研究
主要获奖
2022.6东北农业大学2022届优秀毕业生
2020-2021东北农业大学金龙鱼奖学金
2020-2021东北农业大学博士研究生一等奖学金
2018.12东北农业大学优秀研究生
2018.8高品质系列复合调味品加工技术研究与应用，哈尔滨市科技成果奖
2017.11东北农业大学硕士研究生奖学金
科研项目（近五年）
金沙js1005线路“学术骨干”引进人才科研启动费，2022.08-2027.08，主持
学术成果
代表性论文（近五年）
Cui, Q.,Sun, Y.X., Cheng, J.J., & Guo, M.R.Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate.Food Chemistry366 (2022) 130711. (中科院一区TOP).
Cui, Q.,Liu, J.N., Wang, G.R., Zhang, A.Q., Wang, X.B., Zhao, X.H.Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase.LWT - Food Science and Technology153 (2022) 112443. (中科院一区TOP).
Cui, Q.,Wang, L., Wang, G.R., Zhang, A.Q., Wang, X.B., & Jiang, L.Z.Ultrasonication effects on physicochemical and emulsifying properties ofCyperus esculentusseed (tiger nut) proteins.LWT - Food Science and Technology142 (2021) 110979. (中科院一区TOP).
Cui, Q.,Duan, Y.Q., Zhang, M.J., Liang, S.X., Sun, Y.X., Cheng, J.J., Guo, M.R.Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrate.Journal of Dairy Science. 105, 10 (2022) 7972-7985. (中科院一区TOP).
Cui, Q.,Sun, Y.X., Zhou, Z.J., Cheng, J.J., Guo, M.R.Effects of enzymatic hydrolysis on physicochemical properties and solubility and bitterness of milk protein hydrolysates.Foods10 (2021) 2462. (中科院二区).
Cui, Q.,Dong, Y.Y., Zhang, A.Q., Wang, X.B., Zhao, X.H.Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate.Food Bioscience(2021) 101353. (中科院二区).
Cui, Q.,Zhang, A.Q., Li, R., Wang, X.B., Sun, L.N., Jiang, L.Z.Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates.Food Bioscience38 (2020) 100747. (中科院二区).
Cui, Q.,Wang, G.R.,Gao, D., Wang, L., Zhang, A.Q., Wang, X.B., Xu, N., Jiang, L.Z.Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment.Process Biochemistry91 (2020) 104-112. (中科院三区).
Cui, Q.,Wang, X.B.,Wang, G.R., Li, R., Wang, X.D., Chen, S., Liu, J.N., Jiang, L.Z.Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins.Food science and biotechnology28 (2019). (中科院三区).
崔强，王琳，周国卫，董洋洋，王喜波，江连洲.超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响.食品科学40 (2019) 111-116 (EI).
王喜波，崔强，张安琪，王玉莹，孙洪蕊，朱丹丹，刘越峰.超声处理改善不同比例大豆-乳清混合蛋白理化性质.农业工程学报34 (2018) 299-305 (EI).
社会兼职
LWT-Food Science and Technology，Food Research International审稿人
