关海宁

个人简介

姓名：关海宁科研团队：肉品科学与技术

邮箱：hai.ning2001@163.com 政治面貌：党员

职称：副教授入职时间：2019年12月

关海宁，工学博士，副教授，硕士研究生导师，辽宁省科技特派员，辽宁省营养学会理事，辽宁省无公害肉类学分会理事，全国农产食品行业产教融合共同体肉与肉制品专委会秘书长，国家三部门支持建设辽宁庄河大骨鸡科技小院首席科学家，《保鲜与加工》、《食品安全质量检测学报》青年编委。主要从事肉制品风味与感知科学、功能性成分分析及加工与质量安全控制研究。担任《Food Research International》、《Food Chemistry》、《Foods》、《Comprehensive Reviews in Food Science and Food Safety》、《食品工业科技》、《现代食品科技》、《食品研究与开发》等国内外食品领域期刊审稿专家。先后主持参与省、厅级科研项目7项，企业委托研发横向课题1项，获省高校科学技术进步三等奖3项，市科技进步一等奖1项，二等奖2项，市青年科技奖1项，市自然科学学术成果二等奖1项，三等奖2项，省高等教育学会优秀高等教育研究成果二等奖1项，校优秀教学成果二等奖2项，获得校中青年骨干教师、三育人先进个人、优秀共产党员等荣誉称号。近些年在《Food Chemistry:X》、《Food Science and Human Wellness》、《LWT-Food Science and Technology》等国内外学术期刊发表论文60余篇，主编、副主编、参译著作和教材6部。

教育背景

2015.09-2018.06：东北农业大学，农产品加工及贮藏工程，工学博士

2004.09-2007.06：宁夏大学，食品科学，工学硕士

工作经历

2019.12－至今，渤海大学食品科学与工程学院，副教授

2007.07-2019.11 绥化学院食品与制药工程学院，讲师/副教授

代表性学术论文

1. Haining Guan, Wenxiu Zhang, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu*, Xiaoqin Diao*, Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and E-nose combined with E-tongue. Food Chemistey:X, 2025, 26:102335

2. Haining Guan, Chunmei Feng, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu*, Xiaoqin Diao*, Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton. Food Chemistey:X, 2024, 21:101163

3. Haining Guan, Chunmei Feng, Min Ren, Xiaojun Xu, Dengyong Liu, Xiaoqin Diao, Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysates obtained by Corolase PP under high hydrostatic pressure. Food Science and Human Wellness, 2024, 13:1271-127

4. Haining Guan, Yanli Tian, Chunmei Feng, Siqi Leng, Shifa Zhao, Dengyong Liu*, Xiaoqin Diao*, Migration of nutrient substances and characteristic changes of chicken white soup emulsion from chicken skeleton during cooking. Foods, 2024, 13:410.

5. Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu*, Xiaoqin Diao*, Effects of stewing modes on physicochemical quality and formation of flavour compounds of chinese dagu chicken soup. Polish Journal of Food and Nutrition Sciences, 2024, 74(1):26-40

6. Haining Guan, Chang Yang, Yanli Tian, Chunmei Feng, Shengmei Gai, Dengyong Liu*, Xiaoqin Diao*, Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process. LWT-Food Science and Technology, 2023, 175:114520

7. Haining Guan, Yanli Tian, Dengyong Liu, Xiaoqin Diao, Chunmei Feng, Xiaojun Xu, Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. Journal of the Science of Food and Agriculture, 2023, 103: 2752-2761

8. Haining Guan, Chunmei Feng, Xiaojun Xu, Weiting Sun, Jianchun Han, Dengyong Liu, Xiaoqin Diao, Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage. British Food Journal, 2022, 124(12): 4701-4717

9. Haining Guan, Xiaoqin Diao, Jianchun Han, Baohua Kong, Dengyong Liu, Influence of soy protein isolate hydrolysates obtained under high hydrostatic pressure on pasting and short‑term retrogradation behavior of maize starch. Food Biophysics, 2021, 16:395-405

10. Haining Guan, Xiaoqin Diao, Danyi Liu, Jianchun Han, Baohua Kong, Dengyong Liu, Chenzhe Gao, Lili Zhang, Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions. Journal of the Science of Food and Agriculture, 2020, 100: 3910-3919

承担教学

本科生《机械制图》《食品机械基础课程设计》《食品工程设备实践》；研究生《食品安全案例》《现代农业创新与乡村振兴战略》

研究生培养

每年招收肉品科学与技术学术型硕士研究生1~2名，专业型硕士研究生2~3名。

联系方式

hai.ning2001@163.com