按职称

许玉娟，讲师，2022年6月博士毕业于南京农业大学国家肉品质量安全控制工程技术研究中心，同年7月进入合肥工业大学食品与生物工程学院工作。近年来，在Comprehensive Reviews in Food Science and Food Safety, Food Hydrocolloids, Food Chemistry等国际食品学术期刊上累计发表高水平论文20余篇，ESI高被引论文2篇，参与国家级、省部级科研项目4项及多项企业委托项目，参与申请专利2项，参编国家级教材1部。现担任Critical Reviews in Food Science and Nutrition, Food Chemistry等本学科多个SCI学术期刊审稿人。

2022年07月至今                            合肥工业大学   食品与生物工程学院   讲师

2016年09月-2022年06月     南京农业大学   食品科技学院       硕博连读

2012年09月-2016年06月      河南农业大学   食品科学技术学院    大学本科

研究领域聚焦于畜禽肉制品加工与质量控制，主要围绕以下研究方向开展工作：

1、肌肉蛋白功能特性修饰及新型肉制品开发

2、肉制品绿色加工及品质调控

3、异质肉质量评价及综合利用

1. Yujuan Xu & Xinglian Xu*. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20: 458-500. (IF:15.786, 中科院1区Top期刊)

2. Yujuan Xu, Minyi Han, Mingyuan Huang, Xinglian Xu*. Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry, 2021, 352:129376. (IF:9.231, 中科院1区Top期刊, ESI高被引论文)

3. Yujuan Xu, Yuqi Zhao, Hao Zhang, Ming Dong, Minyi Han, Xinglian Xu*, Guanghong Zhou. Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property. Food Hydrocolloids, 2020, 105:105852. (IF:11.504, 中科院1区Top期刊)

4. Yujuan Xu, Ming Dong, Changbo Tang, Minyi Han, Xinglian Xu*, Guanghong Zhou. Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties. LWT-Food Science and Technology, 2020, 117:1-7. (IF:6.056, 中科院1区Top期刊)

5. Yujuan Xu, Xue Zhao, Guangliang Bian, Liu Yang, Minyi Han, Xinglian Xu*, Guanghong Zhou. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT-Food Science and Technology, 2018, 95: 209-215. (IF:6.056, 中科院1区Top期刊)

6. Yali Li, Yujuan Xu, Xinglian Xu*. Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chemistry, 2022, 388: 133035. (IF:9.231, 中科院1区Top期刊)

7. Yali Li, Yujuan Xu, Xinglian Xu*, Xianming Zeng, Guanghong Zhou. Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Research International, 2022, 161(15): 11834. (IF:7.425, 中科院1区Top期刊)

8. Mingyuan Huang, Yujuan Xu, Lina Xu, et al. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Research International, 2022, 163(1): 112154. (IF:7.425, 中科院1区Top期刊)

9. Mingyuan Huang, Yujuan Xu, Lina Xu, et al. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. Innovative Food Science & Emerging Technologies, 2022, 78(1): 103103. (IF:7.104, 中科院1区Top期刊)

10. Tianlan Xia, Yujuan Xu, Yulong Zhang, et al. Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein. Food Chemistry, 2022, 384: 132368. (IF:9.231, 中科院1区Top期刊)

11. Jiahui Chen, Yujuan Xu, Peng Wang, et al. Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion. LWT-Food Science and Technology, 2021, 137: 110404. (IF:6.056, 中科院1区Top期刊)

12. Ming Dong, Yujuan Xu, Yumei Zhang, et al. Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF).Innovative Food Science & Emerging Technologies, 2020, 59(7): 102277. (IF:7.104, 中科院1区Top期刊)

13. 李亚丽, 许玉娟, 徐幸莲*. 多酚对肌原纤维蛋白结构与功能特性的影响进展[J].食品与发酵工业, 2021, 47(19): 296-306. (中文核心期刊)

1、2016.09-2021.09  连续6年获南京农业大学研究生一等学业奖学金

2、2022.06     南京农业大学优秀毕业研究生 

3、2021.10    博士研究生国家奖学金

4、2016.06     河南省优秀毕业生

5、2016.05     河南省三好学生