侯雅坤

性别: 女

職務職稱: 博士，副教授，碩士生導師

所在部門: 食品質量與安全系

通訊地址: 保定市樂凱南大街2596号bevictor伟德官网的D1415

郵政編碼: 071000

電子郵箱: yakunhou86@hotmail.com

一、基本信息

侯雅坤，女，漢族，1986年12月生，籍貫河北保定，中共黨員，副教授。新西蘭奧塔哥大學（University of Otago；QS排名top200）食品科學博士。

二、主要學術及社會兼職

擔任Food Safety and Health雜志學術編輯；國際食物營養與安全協會秘書。

三、學習工作經曆

2005.09-2009.07就讀于bevictor伟德官网食品質量與安全專業，獲學士學位

2009.09-2012.07就讀于北京林業大學農産品加工與貯藏工程專業，獲碩士學位

2012.08-2013.09就職于新東方前途出國石家莊分公司

2014.09-2020.04就讀于新西蘭奧塔哥大學食品科學專業，獲博士學位

2020.09-2021.08就職于新西蘭Alliance有限公司

2021.11-至今就職于bevictor伟德官网

四、主講課程和主要研究方向

主講課程：食品實驗化學、食品安全與衛生、文獻檢索、技術與産品研發專題等本科、研究生課程

主要研究方向：海洋副産物和廢棄物的高值化利用；食物源活性肽及其功能活性。

五、科研項目

Ø主持河北省自然科學基金春晖人才項目“海膽色素與膠原蛋白對氧化應激狀态下成骨細胞協同保護的作用機制(C2022204154)”項目期限2022.01-2024.12經費10萬元

Ø主持河北省中央引導地方科技發展資金“促成骨細胞增殖的梭魚骨膠原肽高效制備篩選及其防治骨質疏松的機制研究 (226Z2802G) ” 項目期限2022.07-2025.06經費15萬元

Ø主持河北省高校基本科研業務費“中國消費者對動物毛發來源的替代蛋白接受度及行為分析”項目期限2023.01-2023.12經費1萬元

Ø主持bevictor伟德官网引進人才項目“食品加工副産物中活性物質提取及生物活性探究”項目期限2021.11-2026.10經費20萬元

Ø參與國家十三五“藍色糧倉”專項子任務-——“低值貝類及副産物蛋白改性和風味改良技術研發與新産品創制”

Ø參與國家十四五農業重點專項“特色幹果産業關鍵技術研究與應用示範”項目

六、主要科研成果

近年來，發表論文SCI收錄20餘篇，參編著作1部。其中同行評議論文代表作：

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.

參編著作章節：

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.