孟换美

副教授

个人简介：

女，工学博士，副教授、硕士研究生导师，毕业于天津科技大学轻工技术与工程专业，食品营养与健康博士后。

主讲本科生课程《食品安全科学》《食品微生物学》,研究生课程《食品工程专题》

主要研究方向：

1. 天然发酵产物分析

2. 发酵代谢过程调控

3. 发酵食品营养与健康及功能食品的研发。

代表性科研项目：

1. 山东省重点研发项目，2024TZXD004，子课题4主持

2. 天津市科研创新项目，2020YJSB132，主持

3. 国家重点研发计划1项，参与

4. 宁夏回族自治区重点研发计划1项，参与

5. 山东省乡村振兴计划2项，参与

代表性科研论文：

1. Feng, X. S.; Zhang, H. C.; Qayum A.; Meng, H. M.; Zhu, C. H., Characteristics and functional properties of soybean peptides-Hawthorn pectin Maillard conjugates synthesized/obtained under controlled temperature conditions. International Journal of Biological Macromolecules2025, 309, 143232.

2. Sun, W. S.; Bu, K. X.; Meng, H. M.; Zhu, C. H.,Physicochemical properties of pectin-Fe(III) gained by HG-type hawthorn with different esterification degree.International Journal of Biological Macromolecules 2024,274, 132886.

3. Qin, C. G.; Li, Z. X.; Meng, H. M.; Zhu. C. H., Preparation, physicochemical properties, antioxidant, and antibacterial activities of quaternized hawthorn pectin films incorporated with thyme essential oil. Food Packaging and Shelf Life2024,41, 101235.

4. Liu, J.; Wang, J.; Shen, G. Y.; Meng, H. M.; Zheng, Y.; Wang, M.,Extraction methods and compositions of polyphenols in Shanxi aged vinegar. Journal of Chromatography A2023, 1705, 464169.

5. Meng, H. M.; Song, J.; Li, Y. Q.; Zheng, Y.; Wang, M., Monascus vinegar protects against liver inflammation in high-fat-diet rat by alleviating intestinal microbiota dysbiosis and enteritis. Journal of Functional Foods2022,93, 105078.

6. Meng, H. M.; Song, J.; Fan, B. Q.; Zheng, Y.; Wang, M., Monascus vinegar alleviates high-fat-diet-induced inflammation in rats by regulating the NF-κB and PI3K/AKT/mTOR pathways. Food Science and Human Wellness2022, 11 (4), 943-953.

联系方式：邮箱：m_huanmei@sdau.edu.cn