丛艳君
丛艳君
最高学历学位：博士
职称：教授
导师类型：硕士生导师
电子邮箱：congyj@th.btbu.edu.cn
个人简历
教育经历：
2004年毕业于沈阳农业大学农学院，获硕士学位
2007年毕业于中国农业大学食品科学与营养工程学院，获博士学位
2009年于中国农业大学食品科学与营养工程学院完成博士后研究工作
主讲课程
本科生：《食品原料学》、《食品毒理学》、《食品安全》、《食品储藏与保鲜》
研究生：《食品安全科学与技术》
主要研究领域
食物过敏原致敏机理及脱敏技术研究；功能性食品的开发；食品风味成分分析
主要学术成果（课题、论文、获奖、专利等）
承担的主要科研项目（限5项）：
国家自然科学基金面上项目、“十三五”国家食品安全重点专项子课题、国家自然科学基金青年基金、北京市自然基金面上项目、北京市科技新星计划项目
发表的代表性论文（限10篇）：
(1) Wang Guangyu, Yu Xiaofeng, Cong Yanjun*, Li Linfeng. Cow milk αs1-casein induces allergic responses in a mouse model of atopy. Food Science and Human Wellness. 2022. Online.
(2) Zhang Qianqian, Yu Xiaofeng, Tian Linghan, Cong Yanjun*, LI Linfeng. Therapeutic Effects of Epigallocatechin and Epigallocatechin Gallate on the Allergic Reaction of αs1-casein Sensitized Mice. Food Science and Human Wellness. 2022. Online.
(3) Cong Yanjun, Li Ye and Li Linfeng. Immunoglobulin E and immunoglobulin G cross-reactive allergens and epitopes between cow milk alpha(S1)-casein and soybean proteins. Journal of Dairy Science,2020,103(11)：9815-9824
(4) Cong Yanjun, Zhou Shengyun and Li linfeng.Identification of the Critical Amino Acid Residues of Immunoglobulin E and Immunoglobulin G Epitopes in alpha-Lactalbumin by Alanine Scanning Analysis. Journal of Food Science, 2016, 81(10): T2597-T2603.
(5) Cong Y.J. and L.F. Li. Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes in β-lactoglobulin by alanine scanning analysis [J]. Journal of Dairy Science, 2012, 95(11): 6307-6312.
(6) Yanjun Cong, Hong Yi, Yuting Qing and Linfeng Li. Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes on α(s1)-casein by alanine scanning analysis [J]. Journal of Dairy Science, 2013, 96(11): 6870-6876.
(7) Cong Yanjun, Lou Fei, Salam A. Ibrahim, Ren Fazheng and Li Linfeng. Allergenic and antigenic activity of cow milk substitutes by ELISA and basophil-activation assays. Food and Agricultural Immunology. 2010, 21(2), 119-130.
(8) Cong Yanjun, Lou Fei, Xue Wentong, Li Linfeng and Chen Minghai. Characterization of the IgE-binding immunodominant epitopes on Ara h1. Food and Agricultural Immunology. 2008, 19(3): 175-185.
(9) Cong Yanjun, Lou Fei, Xue Wentong, Li Linfeng, Wang Jing and Zhang Hui. The effect of cooking methods on the allergenicity of peanut. Food and Agricultural Immunology. 2007, 18(1): 53-65.
(10) Cong Yanjun, Lou Fei, Li Linfeng, Xue Wentong, Wang Jing, Zhang Hui and Fan Junfeng. Identification and quantification of major peanut allergens (In China) with IgE-binding property. Journal of Food Biochemistry.2008, 32: 353-367.