孔祥珍 - 江南大学

个人简介

2007.4-2010.8 江南大学副教授 2010.9-至今江南大学副教授硕导 2013.2-2014.2 美国威斯康星大学麦迪逊分校农业和生命科学学院访问学者

研究领域

植物蛋白结构、功能性质及改性植物蛋白活性肽及特定肽段的分离富集、性质植物蛋白作为输送载体包埋活性物质植物蛋白相关产品的开发技术

近期论文

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1. Weihao Wu, Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen. Improving the stability of wheat gliadin nanoparticles-effect of gum arabic addition. Food Hydrocolloids, 2018, 80, 78-87. 2. Xiangzhen Kong, Cong Jia, Caimeng Zhang, Yufei Hua, Yeming Chen. Characteristics of soy protein isolate gum arabic-stabilized oil-in-water emulsions- influence of different preparation routes and pH. RSC Advances, 2017,7，31875-31885. 3. Xiangzhen Kong, Lingzhi Kong, Yusang Ying, Yufei Hua, Li Wang. Recovering proteins from potato juice by complexation with natural polyelectrolytes. International Journal of Food Science &Technology, 2015，50（10）：2160-2167 4. Xiuzhen Ding, Yufei Hua, Yeming Chen, Caimeng Zhang, Xiangzhen Kong*. Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates. International Journal of Molecular Sciences, 2015, 16（4）：8040-8058. 5. Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua. Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids, 2016, 52：301-310. 6. Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41: 1-9. 7. Jie Cui, Xiangzhen Kong*, Yufei Hua, Huiming Zhou, Qing Liu. Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor. Journal of the Science of Food and Agriculture, 2011, 91(15): 2799-2805. 8. Xiangzhen Kong, Mingming Guo, Yufei Hua, Dong Cao, Caimeng Zhang. Enzymatic preparation of immunomodulating hydrolysates from soy proteins. Bioresource Technology, 2008, 99, 8873-8879. 9. Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry, 2007, 101(2): 615-620. 10. Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chemistry, 2007, 102(3): 759-763. 11. Xiangzhen Kong, Huiming Zhou, Yufei Hua and Haifeng Qian. Preparation of wheat gluten hydrolysates with high opioid activity. European Food Research and Technology, 2008, 227: 511-517. 12. Xiangzhen Kong, Huiming Zhou and Yufei Hua. Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes. Journal of the Science of Food and Agriculture, 2008, 88(5): 920-926. 13. Xiangzhen Kong, Xianghong Li, Hongjing Wang, Yufei Hua and Youru Huang. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chemistry, 2008, 106(3): 1093-1099. 14. Zhen Long, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Stability of hydroperoxide lyase activity from amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives, Journal of the Science of Food and Agriculture, 2010, 90(5): 729-734. 15. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-delta-lactone，Journal of the Science of Food and Agriculture，2011，91（12）：2186-2191 16. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Effect of heat treatment on the properties of soy protein-stabilised emulsions. International Journal of Food Science and Technology 2011, 46, 1554-1560 17. Jie Xiong, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Production of (2E)-hexenal by a hydroperoxide lyase from Amaranthus tricolor and salt-adding steam distillation for the separation. Eur Food Res Technol (2012) 235:783–792 18. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Gelation behavior and rheological properties of acid-induced soy protein-stabilized emulsion gels. Food Hydrocolloids, 2012, 29: 347-355. 19. Yun Shi, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides. Chemical Engineering Journal, 2013, 215-216: 113–121 20. Qingqing Liu, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, and Yufei Hua. Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme. J Sci Food Agric, 2013, 93: 1953–1959 21. Qijun Ruan, Yeming Chen, Xiangzhen Kong, and Yufei Hua. Comparative Studies on Sulfhydryl Determination of Soy Protein Using Two Aromatic Disulfide Reagents and Two Fluorescent Reagents. J. Agric. Food Chem., 2013, 61, 2661−2668.