扈

扈莹莹 (Yingying Hu)

Shandong University of Aeronautics讲师

H指数:18

被引数:1,219

个人简介

"扈莹莹，博士（后），2014年9月-2023年6月本硕博就读于东北农业大学食品学院，2023年7月进入合肥工业大学食品与生物工程学院工作。主持国家自然科学基金青年基金、中国博士后基金面上项目、国家重点实验室开放性课题、南京市博士后科研资助等项目。近年来，先后在国内外核心期刊发表论文50余篇，其中以第一/通信作者在Trends in Food Science & Technology,FoodMicrobiology，Food Chemistry，Food Hydrocolloids，Carbohydrate Polymers，Food Research International，食品科学等期刊发表学术论文30余篇，ESI高被引论文3篇，授权国家发明专利4件，担任《Food Science of Animal Product》、《食品研究与开发》等期刊青年编委，安徽省科技助农服务团青年专家，安徽省畜禽屠宰质量管理专家，担任Food Research International，Food Science and Human Wellness，食品工业科技等期刊审稿人。 1、肉制品加工与品质控制 2、肉品微生物挖掘与利用 3、肉品风味形成及调控 1. Liu, Y., 1 Bayinbate, B., 1 Badar, I. H., Huang, D. W., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor, Trends in Food Science & Technology, 164, 105240. 2. Hu, Y. Y., Badar, I. H., Huang, D. W., Bayinbate, B., Xu, B. C., & Zhang, L. (2025). Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 493, 146025. 3. Bayinbate, B.,1 Yang, L. W.,1 Badar, I. H., Liu, Y., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose. Food chemistry: X, 25, 102245. 4. Hu, Y. Y., Jiang, L. W., Li, G. H., Badar, I. H., Liu, Y., Xu, B. C., & Zhang, L. (2025). Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef. Journal of Food Composition and Analysis, 148, 108197. 5. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2025). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition, 65(20), 3947-3965. 6. Hu, Y. Y., Ding, Y., Badar, I. H., Li, G. H., & Zhang, L. (2025). Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70035 7. Li, G. H., Zheng, X. R., Wen, R. X., Zhao, X. X., Hu, Y. Y.,* & Zhang, L.* (2025). Inhibition of starch on the formation of free and protein-bound heterocyclic aromatic amines in roasted beef patties and the underlying mechanism. Carbohydrate Polymers, 366, 123936. 8. Hu, Y. Y., Badar, I. H., Liu, Y., Zhu, Y., Yang, L. W., Kong, B. H., & Xu, B. C. (2024). Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 453, 139664. 9. Hu, Y. Y., Dong, Z. M., Wen, R. X., Kong, B. H., Yu, W. H., Wang, J. Z., & Chen, Q. (2023). Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 204, 109240. 10. 扈莹莹, 巴音巴特·巴依尔塔, 刘跃, 徐宝才. 发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展[J]. 食品科学, 2024, 45(22): 322-328. 1. 2023年获黑龙江省优秀毕业生、东北农业大学优秀博士论文 2. 2022年获博士金龙鱼奖学金 3. 2019和2021年获国家奖学金 4. 2019和2021年获东北农业大学优秀研究生"