韩宏娇，女，博士，未评级。
一、学习经历
2012年9月至2016年7月，沈阳农业大学，食品科学与工程，学士；
2016年9月至2022年5月，沈阳农业大学，食品科学与工程，博士。
二、工作经历
2022年9月至今，新疆农业大学食品科学与药学学院
三、主讲课程
《发酵工艺学》
四、发表的文章
1. Han, Hongjiao, Li, Mohan, Peng, Yanqi, Zhang, Zhenghan, Yue, Xiqing*, Zheng, Yan*. Microbial diversity and non-volatile metabolites profile of low-temperature sausage stored at room temperature. Frontiers in Microbiology. 2021, 12. 711963.
2. Han, Hongjiao, Li, Mohan, Liu, Yiming, Yu, Haikun, Cao, Xueyan, Zhao, Huiwen, Wang, Bingying, Yue, Xiqing*, Zheng, Yan*. Non-volatile metabolite changes in low-temperature sausage stored at room temperature. Food Packaging and Shelf Life. 2022, 31. 100805.
3. Xiaona Liang†, Hongjiao Han†, Xue Zhao, Xueyan Cao, Mei Yang, Dongbing Tao, Rina Wu, Xiqing Yue*. Quantitative analysis of amino acids in human and bovine colostrum milk samples through iTRAQ labeling. Journal of the Science of Food and Agriculture, 2018, 98(13), 5157-5163.
4. Han, Hongjiao, Zhang, Zhenghan, Wang, Jianing, Liu, Dongyu, Liu, Aicheng, Song, Wanying, Zheng, Yan*, Yue, Xiqing*. Elucidating the cause of variation in low-temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis. Journal of Food Processing and Preservation. 2022, 10.1111/jfpp.16708.
5. 韩宏娇, 丛敏, 李欣蔚, 孔繁华, 李玮轩, 梁肖娜, 曹雪妍, 岳喜庆*. 自然发酵酸菜化学成分含量和微生物数量的动态变化及其相关性分析[J].《食品工业科技》，2019,40(02):148-153
6. Cao, X., Kang, S., Yang, M., Li, W., Wu, S., Han, H., Meng, L., Wu, R., & Yue, X. Quantitative N-glycoproteomics of milk fat globule membrane in human colostrum and mature milk reveals changes in protein glycosylation during lactation. Food & Function, 2018, 9(2), 1163-1172.
7. Kang, S., Kong, F., Shi, X., Han, H., Li, M., Guan, B., Yang, M., Cao, X., Tao, D., Zheng, Y., & Yue, X. Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk. Food Control, 2020,108.
8. Kong, F., Kang, S., An, Y., Li, W., Han, H., Guan, B., Yang, M., Zheng, Y., & Yue, X. Q. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. International Dairy Journal, 2020, 111.
9. Li, M., Li, W., Kong, F., Kang, S., Liang, X., Han, H., Wu, J., Zheng, Y., Li, Q., Yue, X., & Yang, M. Metabolomics methods to analyze full spectrum of amino acids in different domains of bovine colostrum and mature milk. European Food Research and Technology, 2020, 246(1), 213-224.
10. Li, W., Li, M., Cao, X., Han, H., Kong, F., & Yue, X. Comparative analysis of whey proteins in donkey colostrum and mature milk using quantitative proteomics. Food Research International ,2020, 127.
11. Li, W., Li, M., Cao, X., Yang, M., Han, H., Kong, F., & Yue, X. Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk. Food & Function, 2019, 10(7), 4256-4268.
12. 吴尚, 梁肖娜, 吴尚仪, 韩宏娇, 孔繁华, 岳喜庆, 杨梅.调节血脂功能性乳品的研究进展[J].乳业科学与技术,2019,42(01):44-50.
13. 吴尚, 梁肖娜, 吴尚仪, 韩宏娇, 孔繁华, 岳喜庆, 杨梅.降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响[J].乳业科学与技术,2018,41(06):6-11.
14. 张熙桐, 李墨翰, 吴尚, 吴尚仪, 韩宏娇, 孔繁华, 岳喜庆.羊乳乳清蛋白组成和功能及其与人乳、牛乳的对比分析[J].现代食品科技,2018,34(06):64-69+96.
15. 梁肖娜, 孔彦文, 陶冬冰, 孔繁华, 韩宏娇, 吴尚, 吴尚仪, 岳喜庆.发酵鸡血中菌种扩大培养条件的优化[J].食品研究与开发,2018,39(03):195-201.
16. 梁肖娜, 叶馨阳, 韩宏娇, 吴尚, 吴尚仪, 康世墨, 陶冬冰, 岳喜庆.鸡血发酵工艺条件的优化[J].肉类研究,2017,31(10):25-30.
17. 吴尚仪, 吴尚, 韩宏娇, 孔繁华, 关博元, 张熙桐, 曹雪妍, 康世墨, 陶冬冰, 岳喜庆.不同泌乳期人乳与牛乳中游离氨基酸的对比[J].食品科学,2018,39(08):129-134.
