侯雅坤

性别: 女

职务职称: 博士，副教授，硕士生导师

所在部门: 食品质量与安全系

通讯地址: 保定市乐凯南大街2596号河beat365的D1415

邮政编码: 071000

电子邮箱: yakunhou86@hotmail.com

一、基本信息

侯雅坤，女，汉族，1986年12月生，籍贯河北保定，中共党员，副教授。新西兰奥塔哥大学（University of Otago；QS排名top200）食品科学博士。

二、主要学术及社会兼职

担任Food Safety and Health杂志学术编辑；国际食物营养与安全协会秘书。

三、学习工作经历

2005.09-2009.07就读于河北农业大学食品质量与安全专业，获学士学位

2009.09-2012.07就读于北京林业大学农产品加工与贮藏工程专业，获硕士学位

2012.08-2013.09就职于新东方前途出国石家庄分公司

2014.09-2020.04就读于新西兰奥塔哥大学食品科学专业，获博士学位

2020.09-2021.08就职于新西兰Alliance有限公司

2021.11-至今就职于河beat365

四、主讲课程和主要研究方向

主讲课程：食品实验化学、食品安全与卫生、文献检索、技术与产品研发专题等本科、研究生课程

主要研究方向：海洋副产物和废弃物的高值化利用；食物源活性肽及其功能活性。

五、科研项目

Ø主持河北省自然科学基金春晖人才项目“海胆色素与胶原蛋白对氧化应激状态下成骨细胞协同保护的作用机制(C2022204154)”项目期限2022.01-2024.12经费10万元

Ø主持河北省中央引导地方科技发展资金“促成骨细胞增殖的梭鱼骨胶原肽高效制备筛选及其防治骨质疏松的机制研究 (226Z2802G) ” 项目期限2022.07-2025.06经费15万元

Ø主持河北省高校基本科研业务费“中国消费者对动物毛发来源的替代蛋白接受度及行为分析”项目期限2023.01-2023.12经费1万元

Ø主持河北农业大学引进人才项目“食品加工副产物中活性物质提取及生物活性探究”项目期限2021.11-2026.10经费20万元

Ø参与国家十三五“蓝色粮仓”专项子任务-——“低值贝类及副产物蛋白改性和风味改良技术研发与新产品创制”

Ø参与国家十四五农业重点专项“特色干果产业关键技术研究与应用示范”项目

六、主要科研成果

近年来，发表论文SCI收录20余篇，参编著作1部。其中同行评议论文代表作：

ØZhang, Q.,Hou, Y., Liu, X., Sun, J., Wang, X., & Sang, Y. (2023). Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein. Food Chemistry: X, 20, 101006.

ØHou, Y., Chitrakar, B., Mao, K., Wang, K., Gu, X., Gao, J., ... & Sang, Y. (2023). Bioactivity of collagen peptides derived from commercial animals: In silico investigation. LWT, 187, 115381.

ØHou, Y.,et al. (2020). PHNQ fromEvechinus chloroticussea urchin supplemented with calcium promotes mineralization in Saos-2 human bone cell line.Marine Drugs,18(7), 373.

ØHou, Y., et al. (2020). Macroporous resin extraction of PHNQs fromEvechinus chloroticussea urchin and theirin vitroantioxidant, anti-bacterial andin silicoanti-inflammatory activities.LWT, 109817.

ØHou, Y., et al. (2020).In vitroantioxidant and antimicrobial activities, andin vivoanti-inflammatory activity of crude and fractionated PHNQs from sea urchin (Evechinus chloroticus).Food Chemistry, 126339.

ØHou, Y., et al. (2019). Extraction, structural characterization and stability of polyhydroxylated naphthoquinones from shell and spine of New Zealand sea urchin (Evechinus chloroticus).Food Chemistry,272, 379-387.

ØHou, Y.,et al. (2018). Naphthoquinones of the spinochrome class: occurrence, isolation, biosynthesis and biomedical applications.RSC Advances,8(57), 32637-32650.

ØHou, Y., et al. (2016). Marine shells: Potential opportunities for extraction of functional and health-promoting materials.Critical Reviews in Environmental Science and Technology,46(11-12), 1047-1116.

ØWang, K., Cong, L., Mirosa, M.,Hou, Y., & Bremer, P. (2023). Food Technology Neophobia Scales in cross‐national context: Consumers’ acceptance of food technologies between Chinese and New Zealand. Journal of Food Science, 88(8), 3551-3561.

ØLiu, X., Tian, G.,Hou, Y., Zhang, Q., Li, X., Zuo, S., ... & Sang, Y. (2023). Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas). Food Chemistry, 428, 136795.

ØChitrakar, B.,Hou, Y.,Devahastin, S., Zhang, M., & Sang, Y. (2023). Protocols for extraction and purification of rutin from leafy by-products of asparagus (Asparagus officinalis) and characterization of the purified product.Food Chemistry, 136014.

ØGiteru, S. G., Ramsey, D. H.,Hou, Y., Cong, L., Mohan, A., & Bekhit, A. E. D. A. (2023). Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications.Comprehensive Reviews in Food Science and Food Safety,22(1), 643-687.

ØAbdo, A., Zhang, C., Al-Dalali, S.,Hou, Y., Gao, J., Yahya, M. A., ... & Sang, Y. (2023). Marine Chitosan-Oligosaccharide Ameliorated Plasma Cholesterol in Hypercholesterolemic Hamsters by Modifying the Gut Microflora, Bile Acids, and Short-Chain Fatty Acids. Nutrients, 15(13), 2923.

ØAbdo, A. A., Al-Dalali, S.,Hou, Y., Aleryani, H., Shehzad, Q., Asawmahi, O., ... & Sang, Y. (2023). Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties. Food and Bioprocess Technology, 1-22.

ØDing, Q., Liu, X., Sang, Y., Tian, G., Wang, Z., &Hou, Y.(2022). Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment.LWT,167, 113865.

ØWang, K. E., Mirosa, M.,Hou, Y., & Bremer, P. (2022). Chinese Consumers' Acceptance of Novel Technologies Designed To Control Foodborne Bacteria.Journal of Food Protection,85(7), 1017-1026.

参编著作章节：

ØShavandi, A.,Hou, Y., et al. (2019). Marine waste utilization as a source of functional and health compounds. In Advances in Food and Nutrition Research (Vol. 87, pp. 187-254). Academic Press.