董春晖，讲师，工学博士。1996年3月生，中共党员。主要从事肉制品加工与品质调控、蛋白质资源开发与高值化利用方面的研究，致力于通过蛋白质改性等绿色技术手段提升传统肉制品的营养品质及健康属性。相关成果在Food Hydrocolloids、Food Chemistry等食品领域期刊发表SCI论文7篇、EI论文1篇；申请国家发明专利4项，其中已授权2项。
办公地址：食品科学与工程学院406
联系方式：chdong@jlu.edu.cn
1. 教育背景
2021.09–2025.06 江南大学食品学院 食品科学与工程专业 工学博士
2018.09–2021.06 东北农业大学食品学院 畜产品加工工程专业 工学硕士
2014.09–2018.06 东北农业大学食品学院 食品科学与工程专业 工学学士
2. 工作经历
2025.09–至今 吉林大学食品科学与工程学院 讲师
3. 代表性论文:
（1）Dong, C. H., Zhao, J., Jiang, J.* Cysteine-induced disulfide cleavage enhances the solubility of alkali-treated pea protein and its elasticity contribution in low-salt hybrid meat gels. Food Chemistry, 2025, 469, Article 142572. （一区TOP期刊，IF = 9.8）
（2）Dong, C. H., Zhao, J., Wang, L., Jiang, J.* New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions. Food Hydrocolloids, 2024, 149, Article 109620. （一区TOP期刊，IF = 12.4）
（3）Dong, C. H., Zhao, J., Wang, L., Wang, X. W., Jiang, J.*, Bi, J. L.* Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity. Food Chemistry, 2024, 460, Article 140632. （一区TOP期刊，IF = 9.8）
（4）Dong, C. H., Zhao, J., Wang, L., Jiang, J.* Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel. Food Hydrocolloids, 2023, 139, Article 108577. （一区TOP期刊，IF = 12.4）
（5）Dong, C. H., Shi, S., Pan, N., Du, X., Li, H. J., Xia, X. F.* Inhibitory mechanism of tyramine-degrading strains on reducing tyramine accumulation in Harbin dry sausage during fermentation. Food Control, 2022, 137, Article 108952. （一区TOP期刊，IF = 6.3）
（6）Dong, C. H., Du, X., Zhong, Q., Wang, J. J., Hu, Y. Y., Kong, B. H., Xia, X. F.* Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens. Food Control, 2021, 121, Article 107600. （一区TOP期刊，IF = 6.3）
（7）Dong, C. H., Wang, B., Li, F. F., Zhong, Q., Xia, X. F.*, Kong, B. H.* Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science, 2020, 159, Article 107919. （一区TOP期刊，IF = 6.1）
