牛丽红

个人简介

牛丽红，工学博士，讲师，硕士生导师，水产品绿色加工及功能因子开发团队成员。研究方向为肌肉类食品加工、食品质量安全检测与控制，主要针对肌肉类食品中内源性危害物晚期糖化终末产物在储藏、加工过程中的含量变化、关键控制因子及减控技术开展研究。近年来以第一作者或通讯作者身份发表SCI论文10篇。

科研项目

2019.07 山东省自然科学基金培养基金，ZR2019PC058，主持

2020.01国家自然科学基金面上项目，31972106，合作单位

2025.08 山东省重点研发项目，2025TSGCCZZB0137，合作单位

学术论文

Niu L.H.，Lai K.Q.，Huang Y.Q. Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems. Journal of Food Measurement and Characterization，2024，18:1293–1301. IF 3.006，SCI三区，一作

Chu F.Y., Lin Y., Huang Y.Q., Niu L.H., Lai K.Q. Effect of sucrose on the formation of advanced glycation end-products of ground pork during freeze–thaw cycles and subsequent heat treatment. Foods, 2023, 12(5): 1024. IF 5.561，SCI二区，共同通讯

Lin H., Zhang J.J., Huang Y.Q., Wang F.X., Liu Y.L., Niu L.H. Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization. Journal of Food Measurement and Characterization, 2023, 17: 155–166. IF 3.006，SCI三区，共同通讯

Niu L.H., Yu H., Zhang L.L., Zhao Q., Lai K.Q., Liu Y.L., Huang Y.Q. Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal. Journal of Food Composition and Analysis, 2022, 112: 104681. IF 3.006，SCI二区，一作兼共同通讯

Li T., Niu L.H., Li X.H., Wang F.X., Huang Y.Q., Liu Y.L. Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles. Food Chemistry, 2022, 395: 133612–133612. IF 9.231，SCI一区，共同一作

Kong S.S., Chu F.Y., Huang Y.Q., Niu L.H., Lai K.Q. Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage. Journal of Food Measurement and Characterization, 2022, 16: 3469–3476. IF 3.006，SCI三区，共同通讯

Niu L.H., Sun X.H., Tang J.M., Wang J.H., Wang J., Rasco B.A., et al. Combination effects of salts and cold storage on the formation of protein-bound Nɛ-(carboxymethyl)lysine and Nɛ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork. Food Chemistry, 2018, 264: 455–461. IF 9.231，SCI一区，一作

Niu L.H., Sun X.H., Tang J.M., Wang J., Rasco B.A.，Lai K.Q., et al. Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness. Journal of Food Composition and Analysis, 2017, 63: 133–138. IF 3.006，SCI二区，一作

Niu L.H., Sun X.H., Tang J.M., Wang J., Rasco B.A., Lai K.Q., et al. Free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment. Journal of Food Composition and Analysis, 2017, 57: 56–63. IF 3.006，SCI二区，一作

Niu L.H., Rasco B.A., Tang J.M., Lai K.Q., Huang Y.Q. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions. LWT-Food Science and Technology, 2015, 61: 19–24. IF 6.056，SCI一区，一作

Niu L.H., Zhou X., Yuan C.Q., Bai Y., Lai K.Q., Yang F.X., et al. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids, 2013, 33: 336–341. IF 11.504，SCI一区，一作