罗永康个人资料
罗永康，中国农大业学食品科学与营养工程学院教授。国家农业综合开发项目专家评组审成员,畜禽养殖加工组组长；国中绿色食品专家咨询委员会成员；农业部无公害农产品认证评审委员；中国畜产品加工研究会乳品专委业员会副主任；日本水产学会会员；J. Food Science reviewer；多次参科加技部863项目、国际合作项目、中小企业创新项目、农业部及家国科技奖和教育部科技奖等项目评的审。
畜(水)产品原料中功成能分的分离提取及功能特性的研究;
畜(水)产品贮加藏工中理化特性变化规律及机理研的究;
畜(水)产加品工新技术及动物性功能蛋白的发开与利用。
Bao, Y., Luo, Y., Zhang, Y., Shen, Y., & Shen, H. (2013). Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage. Food Science and Biotechnology, 22(5), 1–5. doi:10.1007/s10068-013-0217-3
Bu, G., Lu, J., Zheng, Z., & Luo, Y. (2009). Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture, 89(14), 2428–2434. doi:10.1002/jsfa.3741
Bu, G., Luo, Y., Chen, F., Liu, K., & Zhu, T. (2013). Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review. Dairy Science & Technology, 93(3), 211–223. doi:10.1007/s13594-013-0113-x
Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010a). Reduced antigenicity of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology, 21(2), 143–156. doi:10.1080/09540100903452122
Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010b). Reduced antigenicity of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology, 21(2), 143–156. doi:10.1080/09540100903452122
Bu, G., Luo, Y., Zhang, Y., & Chen, F. (2010). Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture, 90(12), 2015–20. doi:10.1002/jsfa.4046
Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009a). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116
Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009b). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116
Hong, H., Fan, H., Wang, H., Lu, H., Luo, Y., & Shen, H. (2013). Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology. doi:10.1007/s13197-013-1129-1
Hong, H., Luo, Y., Zhou, Z., Bao, Y., Lu, H., & Shen, H. (2013). Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry, 138(2-3), 1476–82. doi:10.1016/j.foodchem.2012.11.031
Hong, H., Luo, Y., Zhou, Z., & Shen, H. (2012). Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chemistry, 133(1), 102–107. doi:10.1016/j.foodchem.2012.01.002
Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012a). Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering, 113(4), 554–558. doi:10.1016/j.jfoodeng.2012.07.012
Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012b). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47(3), 488–494. doi:10.1111/j.1365-2621.2011.02868.x
Hu, S., Luo, Y., Cui, J., Lu, W., Wang, H., You, J., & Shen, H. (2013). Effect of silver carp ( Hypophthalmichthys molitrix ) muscle hydrolysates and fish skin hydrolysates on the quality of common carp ( Cyprinus carpio ) during 4°C storage. International Journal of Food Science & Technology, 48(1), 187–194. doi:10.1111/j.1365-2621.2012.03176.x
Li, K., Shen, H., Li, B., Wang, H., & Luo, Y. (2012). Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment. Journal of Food Science and Technology. doi:10.1007/s13197-012-0651-x
Li, X., Luo, Y., Shen, H., & You, J. (2012). Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates. Journal of the Science of Food and Agriculture, 92(2), 292–8. doi:10.1002/jsfa.4574
Li, X., Luo, Y., You, J., & Shen, H. (2013). Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. doi:10.1007/s13197-013-1031-x
Li, Z., Jiang, M., You, J., Luo, Y., & Feng, L. (2013). Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp. Food and Agricultural Immunology, 1–12. doi:10.1080/09540105.2013.838943
Li, Z., Luo, Y., & Feng, L. (2011). Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose. European Food Research and Technology, 233(3), 387–394. doi:10.1007/s00217-011-1532-7
Li, Z., Luo, Y., Feng, L., & Liao, P. (2013). Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. Food and Agricultural Immunology, 24(4), 433–443. doi:10.1080/09540105.2012.712951
Liu, L., Luo, Y., Song, Y., Shen, H., & Hong, H. (2013). Study on Gel Properties of Silver Carp ( Hypophthalmichthys molitrix ) and White Croaker ( Argyrosomus argentatus ) Blended Surimi at Different Setting Conditions. Journal of Aquatic Food Product Technology, 22(1), 36–46. doi:10.1080/10498850.2011.623263
Liu, X., Luo, Y., & Li, Z. (2012a). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770
Liu, X., Luo, Y., & Li, Z. (2012b). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770
Lu, H., Luo, Y., & Feng, L. (2013). Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food and Bioprocess Technology. doi:10.1007/s11947-013-1196-3
Lu, W., Hu, S., Luo, Y., Wang, H., & Shen, H. (2013). The Relationship Between Electric Impedance and Quality Parameters of Ungutted and Gutted Common Carp ( Cyprinus carpio ) Stored at 4°C. Journal of Aquatic Food Product Technology, 22(3), 219–225. doi:10.1080/10498850.2011.639006
Luo, Y. K., Kuwahara, R., Kaneniwa, M., Murata, Y., & Yokoyama, M. (2001). Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration. Journal of Food Science, 66(4), 548–554. doi:10.1111/j.1365-2621.2001.tb04600.x
Pan, D., Luo, Y., & Tanokura, M. (2005). Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004. Food Chemistry, 91(1), 123–129. doi:10.1016/j.foodchem.2004.05.055
Pan, J., Shen, H., & Luo, Y. (2010). Cryoprotective Effects of Trehalose on Grass Carp (Ctenopharyngodon Idellus) Surimi During Frozen Storage. Journal of Food Processing and Preservation, 34(2010), no–no. doi:10.1111/j.1745-4549.2009.00388.x
Pan, J., Shen, H., You, J., & Luo, Y. (2011). Changes in Physiochemical Properties of Myofibrillar Protein From Silver Carp (Hypophthalmichthys Mollitrix) During Heat Treatment. Journal of Food Biochemistry, 35(3), 939–952. doi:10.1111/j.1745-4514.2010.00431.x
Shi, C., Cui, J., Yin, X., Luo, Y., & Zhou, Z. (2014). Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 40, 134–139. doi:10.1016/j.foodcont.2013.12.001
Shi, C., Lu, H., Cui, J., Shen, H., & Luo, Y. (2014). Study on the Predictive Models of the Quality of Silver Carp ( Hypophthalmichthys Molitrix ) Fillets Stored under Variable Temperature Conditions. Journal of Food Processing and Preservation, 38(1), 356–363. doi:10.1111/j.1745-4549.2012.00783.x
Shi, J., Luo, Y., Shen, H., & Li, Z. (2013). Gel properties of surimi from silver carp (Hypophthalmichthys molitrix): effects of whey protein concentrate, CaCl 2 and setting condition. Journal of Aquatic Food Product Technology, 130506083158000. doi:10.1080/10498850.2012.729257
Sun, Q., & Luo, Y. (2011). Porcine Hemoglobin Hydrolysate Prepared with Pepsin: Antioxidant Activities and Their Mechanisms. International Journal of Food Properties, 14(4), 840–853. doi:10.1080/10942910903453405
Sun, Q., Luo, Y., Shen, H., & Hu, X. (2011). EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN. Journal of Food Biochemistry, 35(1), 44–61. doi:10.1111/j.1745-4514.2010.00365.x
Sun, Q., Luo, Y., Shen, H., Li, X., & Yao, L. (2012). Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate. International Journal of Food Science & Technology, 47(1), 148–154. doi:10.1111/j.1365-2621.2011.02820.x
Sun, Q., Shen, H., & Luo, Y. (2011). Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 48(1), 53–60. doi:10.1007/s13197-010-0115-0
Wang, H., Luo, Y., Shi, C., & Shen, H. (2013). Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp ( Cyprinus carpio). Journal of Aquatic Food Product Technology, 130825085322008. doi:10.1080/10498850.2013.763884
Yao, M., Luo, Y., Shi, J., Zhou, Y., Xu, Q., & Li, Z. (2013). Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows’ milk proteins. Food and Agricultural Immunology, 1–11. doi:10.1080/09540105.2013.852163
You, J., Luo, Y., & Shen, H. (2012). Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar. Food and Bioprocess Technology, 6(12), 3596–3603. doi:10.1007/s11947-012-1036-x
You, J., Luo, Y., & Shen, H. (2013). Functional Properties of Water-Soluble Proteins from Silver Carp ( Hypophthalmichthys molitrix ) at Different pHs. Journal of Aquatic Food Product Technology, 22(5), 487–495. doi:10.1080/10498850.2012.668159
You, J., Luo, Y., Shen, H., & Song, Y. (2011). Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. International Journal of Food Science & Technology, 46(12), 2467–2474. doi:10.1111/j.1365-2621.2011.02769.x
You, J., Pan, J., Shen, H., & Luo, Y. (2012). Changes in Physicochemical Properties of Bighead Carp ( Aristichthys mobilis ) Actomyosin by Thermal Treatment. International Journal of Food Properties, 15(6), 1276–1285. doi:10.1080/10942912.2010.519448
Zhang, L., Li, X., Lu, W., Shen, H., & Luo, Y. (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22(8), 1197–1202. doi:10.1016/j.foodcont.2011.01.017
Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012a). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047
Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012b). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047
Zhang, L., Shen, H., & Luo, Y. (2010). Study on the electric conduction properties of fresh and frozen-thawed grass carp (Ctenopharyngodon idellus) and tilapia(Oreochromis niloticus). International Journal of Food Science & Technology, 45(12), 2560–2564. doi:10.1111/j.1365-2621.2010.02428.x
Zhang, L., Shen, H., & Luo, Y. (2011). A nondestructive method for estimating freshness of freshwater fish. European Food Research and Technology, 232(6), 979–984. doi:10.1007/s00217-011-1467-z
Zheng, Z., Luo, Y., Yao, L., Lu, J., & Bu, G. (2013). Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates. Journal of Food Science and Technology. doi:10.1007/s13197-013-0946-6
Zhong, S., Ma, C., Lin, Y. C., & Luo, Y. (2011). Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry. Food Chemistry, 126(4), 1636–1642. doi:10.1016/j.foodchem.2010.12.046
Zhu, S., Luo, Y., Hong, H., Feng, L., & Shen, H. (2012). Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3°C. Food and Bioprocess Technology, 6(11), 3068–3075. doi:10.1007/s11947-012-0991-6
Gel Forming Ability of Surimi from Grass Carp (C. idellus): Influence of Heat Treatment and Soy Protein Isolate. Journal of the Science of Food and Agriculture. 2006, 86：687-693
Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Affected by Heat treatment and Soy Protein Isolate. Food Hydrocolloids. 2007.
Study of the effects of pH, temperature and enzyme to substrate ratio on the antigenicity of whey protein hydrolysates obtained with Alcalase by response surface methodology. Int Dairy J. 2008
乳清蛋白- 多糖的制备及功能特性的研究。中国乳品工业, 2007,5:4-7
糖基化反改应善鲢鱼鱼肉肌原纤维蛋白功能性特。中国农业大学学报, 2007,4:19-24
碱性蛋白酶水解乳清蛋白过敏原件条的优化。中国乳品工业, 2007,4:4-7
解酶对乳清蛋白抗原性影响的研究. 中国乳品工业, 2006,6:12-15
乳铁白蛋热稳定性及热变性动力学的研究. 中国乳品工业,2006,4:20-23
牛初活乳性免疫球蛋白(IgG)复合变热性保护剂的研究. 中国乳品业工,2006,3:5-8
《水产食品安全标准化生产》主编。中国农业大学出版社，2006
《现代乳品业工手册》 副主编 。中国轻工版出社，2004。
国家自然科基学金《牛乳乳清蛋白过敏原复合解酶控制摸式机制研究》
北京市自然科学基金《糖基化应反改善鱼肉蛋白质功能特性的研究》
浙江省科技厅重项大目《绿色畜产品（猪肉）生产程全控制关键技术集成与示范》
云南省省院省校科技合项作目《初乳中活性成分的分离重及组免疫乳制品的研究》
国家发改委项目《牦牛血免疫蛋球白的提取及产业化生产》
浙江省科技厅重点项目《液血深加工生物产品的开发及产业工化程》
浙江省科技重厅点项目《初乳中活性成分的分及离质量控制技术的研究》
浙江省科技厅重大项目《畜骨禽血产品开发及产业化示范》
国家十一五国家科技支计撑划《畜禽屠宰加工设备与骨血品产开发及产业化示范》
国家十一五科技支撑计划《新乳型制品研制及其产业化开发》
国家十一五科技支撑计划《功能因子生物活性稳态化技术研的究》
广西壮族自区治科学技术厅《鳄鱼功能性蛋白生和物活性肽的研究》
主讲研究生《乳品科学研究进展》和《水产加品工技术研究进展》课程；
主讲本科生《乳品工艺学》和《水产品加工工艺学》课程；
每年招1-2名博士, 2-3名硕士。
授于和申了请发明专利8项，通过省部级成鉴果定7项，省市级科技进步奖2项。
罗永康究研方向
畜(水)产品原料中功成能分的分离提取及功能特性的研究;
畜(水)产品贮加藏工中理化特性变化规律及机理研的究;
畜(水)产加品工新技术及动物性功能蛋白的发开与利用。
罗康永代表著作
Bao, Y., Luo, Y., Zhang, Y., Shen, Y., & Shen, H. (2013). Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage. Food Science and Biotechnology, 22(5), 1–5. doi:10.1007/s10068-013-0217-3
Bu, G., Lu, J., Zheng, Z., & Luo, Y. (2009). Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture, 89(14), 2428–2434. doi:10.1002/jsfa.3741
Bu, G., Luo, Y., Chen, F., Liu, K., & Zhu, T. (2013). Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review. Dairy Science & Technology, 93(3), 211–223. doi:10.1007/s13594-013-0113-x
Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010a). Reduced antigenicity of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology, 21(2), 143–156. doi:10.1080/09540100903452122
Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010b). Reduced antigenicity of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology, 21(2), 143–156. doi:10.1080/09540100903452122
Bu, G., Luo, Y., Zhang, Y., & Chen, F. (2010). Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture, 90(12), 2015–20. doi:10.1002/jsfa.4046
Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009a). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116
Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009b). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116
Hong, H., Fan, H., Wang, H., Lu, H., Luo, Y., & Shen, H. (2013). Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology. doi:10.1007/s13197-013-1129-1
Hong, H., Luo, Y., Zhou, Z., Bao, Y., Lu, H., & Shen, H. (2013). Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry, 138(2-3), 1476–82. doi:10.1016/j.foodchem.2012.11.031
Hong, H., Luo, Y., Zhou, Z., & Shen, H. (2012). Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chemistry, 133(1), 102–107. doi:10.1016/j.foodchem.2012.01.002
Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012a). Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering, 113(4), 554–558. doi:10.1016/j.jfoodeng.2012.07.012
Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012b). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47(3), 488–494. doi:10.1111/j.1365-2621.2011.02868.x
Hu, S., Luo, Y., Cui, J., Lu, W., Wang, H., You, J., & Shen, H. (2013). Effect of silver carp ( Hypophthalmichthys molitrix ) muscle hydrolysates and fish skin hydrolysates on the quality of common carp ( Cyprinus carpio ) during 4°C storage. International Journal of Food Science & Technology, 48(1), 187–194. doi:10.1111/j.1365-2621.2012.03176.x
Li, K., Shen, H., Li, B., Wang, H., & Luo, Y. (2012). Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment. Journal of Food Science and Technology. doi:10.1007/s13197-012-0651-x
Li, X., Luo, Y., Shen, H., & You, J. (2012). Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates. Journal of the Science of Food and Agriculture, 92(2), 292–8. doi:10.1002/jsfa.4574
Li, X., Luo, Y., You, J., & Shen, H. (2013). Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. doi:10.1007/s13197-013-1031-x
Li, Z., Jiang, M., You, J., Luo, Y., & Feng, L. (2013). Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp. Food and Agricultural Immunology, 1–12. doi:10.1080/09540105.2013.838943
Li, Z., Luo, Y., & Feng, L. (2011). Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose. European Food Research and Technology, 233(3), 387–394. doi:10.1007/s00217-011-1532-7
Li, Z., Luo, Y., Feng, L., & Liao, P. (2013). Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. Food and Agricultural Immunology, 24(4), 433–443. doi:10.1080/09540105.2012.712951
Liu, L., Luo, Y., Song, Y., Shen, H., & Hong, H. (2013). Study on Gel Properties of Silver Carp ( Hypophthalmichthys molitrix ) and White Croaker ( Argyrosomus argentatus ) Blended Surimi at Different Setting Conditions. Journal of Aquatic Food Product Technology, 22(1), 36–46. doi:10.1080/10498850.2011.623263
Liu, X., Luo, Y., & Li, Z. (2012a). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770
Liu, X., Luo, Y., & Li, Z. (2012b). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770
Lu, H., Luo, Y., & Feng, L. (2013). Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food and Bioprocess Technology. doi:10.1007/s11947-013-1196-3
Lu, W., Hu, S., Luo, Y., Wang, H., & Shen, H. (2013). The Relationship Between Electric Impedance and Quality Parameters of Ungutted and Gutted Common Carp ( Cyprinus carpio ) Stored at 4°C. Journal of Aquatic Food Product Technology, 22(3), 219–225. doi:10.1080/10498850.2011.639006
Luo, Y. K., Kuwahara, R., Kaneniwa, M., Murata, Y., & Yokoyama, M. (2001). Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration. Journal of Food Science, 66(4), 548–554. doi:10.1111/j.1365-2621.2001.tb04600.x
Pan, D., Luo, Y., & Tanokura, M. (2005). Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004. Food Chemistry, 91(1), 123–129. doi:10.1016/j.foodchem.2004.05.055
Pan, J., Shen, H., & Luo, Y. (2010). Cryoprotective Effects of Trehalose on Grass Carp (Ctenopharyngodon Idellus) Surimi During Frozen Storage. Journal of Food Processing and Preservation, 34(2010), no–no. doi:10.1111/j.1745-4549.2009.00388.x
Pan, J., Shen, H., You, J., & Luo, Y. (2011). Changes in Physiochemical Properties of Myofibrillar Protein From Silver Carp (Hypophthalmichthys Mollitrix) During Heat Treatment. Journal of Food Biochemistry, 35(3), 939–952. doi:10.1111/j.1745-4514.2010.00431.x
Shi, C., Cui, J., Yin, X., Luo, Y., & Zhou, Z. (2014). Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 40, 134–139. doi:10.1016/j.foodcont.2013.12.001
Shi, C., Lu, H., Cui, J., Shen, H., & Luo, Y. (2014). Study on the Predictive Models of the Quality of Silver Carp ( Hypophthalmichthys Molitrix ) Fillets Stored under Variable Temperature Conditions. Journal of Food Processing and Preservation, 38(1), 356–363. doi:10.1111/j.1745-4549.2012.00783.x
Shi, J., Luo, Y., Shen, H., & Li, Z. (2013). Gel properties of surimi from silver carp (Hypophthalmichthys molitrix): effects of whey protein concentrate, CaCl 2 and setting condition. Journal of Aquatic Food Product Technology, 130506083158000. doi:10.1080/10498850.2012.729257
Sun, Q., & Luo, Y. (2011). Porcine Hemoglobin Hydrolysate Prepared with Pepsin: Antioxidant Activities and Their Mechanisms. International Journal of Food Properties, 14(4), 840–853. doi:10.1080/10942910903453405
Sun, Q., Luo, Y., Shen, H., & Hu, X. (2011). EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN. Journal of Food Biochemistry, 35(1), 44–61. doi:10.1111/j.1745-4514.2010.00365.x
Sun, Q., Luo, Y., Shen, H., Li, X., & Yao, L. (2012). Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate. International Journal of Food Science & Technology, 47(1), 148–154. doi:10.1111/j.1365-2621.2011.02820.x
Sun, Q., Shen, H., & Luo, Y. (2011). Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 48(1), 53–60. doi:10.1007/s13197-010-0115-0
Wang, H., Luo, Y., Shi, C., & Shen, H. (2013). Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp ( Cyprinus carpio). Journal of Aquatic Food Product Technology, 130825085322008. doi:10.1080/10498850.2013.763884
Yao, M., Luo, Y., Shi, J., Zhou, Y., Xu, Q., & Li, Z. (2013). Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows’ milk proteins. Food and Agricultural Immunology, 1–11. doi:10.1080/09540105.2013.852163
You, J., Luo, Y., & Shen, H. (2012). Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar. Food and Bioprocess Technology, 6(12), 3596–3603. doi:10.1007/s11947-012-1036-x
You, J., Luo, Y., & Shen, H. (2013). Functional Properties of Water-Soluble Proteins from Silver Carp ( Hypophthalmichthys molitrix ) at Different pHs. Journal of Aquatic Food Product Technology, 22(5), 487–495. doi:10.1080/10498850.2012.668159
You, J., Luo, Y., Shen, H., & Song, Y. (2011). Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. International Journal of Food Science & Technology, 46(12), 2467–2474. doi:10.1111/j.1365-2621.2011.02769.x
You, J., Pan, J., Shen, H., & Luo, Y. (2012). Changes in Physicochemical Properties of Bighead Carp ( Aristichthys mobilis ) Actomyosin by Thermal Treatment. International Journal of Food Properties, 15(6), 1276–1285. doi:10.1080/10942912.2010.519448
Zhang, L., Li, X., Lu, W., Shen, H., & Luo, Y. (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22(8), 1197–1202. doi:10.1016/j.foodcont.2011.01.017
Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012a). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047
Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012b). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047
Zhang, L., Shen, H., & Luo, Y. (2010). Study on the electric conduction properties of fresh and frozen-thawed grass carp (Ctenopharyngodon idellus) and tilapia(Oreochromis niloticus). International Journal of Food Science & Technology, 45(12), 2560–2564. doi:10.1111/j.1365-2621.2010.02428.x
Zhang, L., Shen, H., & Luo, Y. (2011). A nondestructive method for estimating freshness of freshwater fish. European Food Research and Technology, 232(6), 979–984. doi:10.1007/s00217-011-1467-z
Zheng, Z., Luo, Y., Yao, L., Lu, J., & Bu, G. (2013). Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates. Journal of Food Science and Technology. doi:10.1007/s13197-013-0946-6
Zhong, S., Ma, C., Lin, Y. C., & Luo, Y. (2011). Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry. Food Chemistry, 126(4), 1636–1642. doi:10.1016/j.foodchem.2010.12.046
Zhu, S., Luo, Y., Hong, H., Feng, L., & Shen, H. (2012). Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3°C. Food and Bioprocess Technology, 6(11), 3068–3075. doi:10.1007/s11947-012-0991-6
Gel Forming Ability of Surimi from Grass Carp (C. idellus): Influence of Heat Treatment and Soy Protein Isolate. Journal of the Science of Food and Agriculture. 2006, 86：687-693
Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Affected by Heat treatment and Soy Protein Isolate. Food Hydrocolloids. 2007.
Study of the effects of pH, temperature and enzyme to substrate ratio on the antigenicity of whey protein hydrolysates obtained with Alcalase by response surface methodology. Int Dairy J. 2008
乳清蛋白- 多糖的制备及功能特性的研究。中国乳品工业, 2007,5:4-7
糖基化反改应善鲢鱼鱼肉肌原纤维蛋白功能性特。中国农业大学学报, 2007,4:19-24
碱性蛋白酶水解乳清蛋白过敏原件条的优化。中国乳品工业, 2007,4:4-7
解酶对乳清蛋白抗原性影响的研究. 中国乳品工业, 2006,6:12-15
乳铁白蛋热稳定性及热变性动力学的研究. 中国乳品工业,2006,4:20-23
牛初活乳性免疫球蛋白(IgG)复合变热性保护剂的研究. 中国乳品业工,2006,3:5-8
《水产食品安全标准化生产》主编。中国农业大学出版社，2006
《现代乳品业工手册》 副主编 。中国轻工版出社，2004。
罗永康科研项目
国家自然科基学金《牛乳乳清蛋白过敏原复合解酶控制摸式机制研究》
北京市自然科学基金《糖基化应反改善鱼肉蛋白质功能特性的研究》
浙江省科技厅重项大目《绿色畜产品（猪肉）生产程全控制关键技术集成与示范》
云南省省院省校科技合项作目《初乳中活性成分的分离重及组免疫乳制品的研究》
国家发改委项目《牦牛血免疫蛋球白的提取及产业化生产》
浙江省科技厅重点项目《液血深加工生物产品的开发及产业工化程》
浙江省科技重厅点项目《初乳中活性成分的分及离质量控制技术的研究》
浙江省科技厅重大项目《畜骨禽血产品开发及产业化示范》
国家十一五国家科技支计撑划《畜禽屠宰加工设备与骨血品产开发及产业化示范》
国家十一五科技支撑计划《新乳型制品研制及其产业化开发》
国家十一五科技支撑计划《功能因子生物活性稳态化技术研的究》
广西壮族自区治科学技术厅《鳄鱼功能性蛋白生和物活性肽的研究》
罗永康教学工作
主讲研究生《乳品科学研究进展》和《水产加品工技术研究进展》课程；
主讲本科生《乳品工艺学》和《水产品加工工艺学》课程；
每年招1-2名博士, 2-3名硕士。
罗永康奖励及其他
授于和申了请发明专利8项，通过省部级成鉴果定7项，省市级科技进步奖2项。
展开介绍..
