扈莹莹-食品与生物工程学院

- 姓名：扈莹莹
- 职务：
- 职称：讲师/硕导
- 所属系：食品生物技术系
- 邮箱：huyying0925@126.com
- 办公地点：食生楼703

个人简介
研究领域
科研项目
学术成果
荣誉奖项

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。“全国高校黄大年式教师团队”核心成员，主要研究方向为肉品加工与品质调控、微生物资源挖掘与利用。主持国家自然科学基金青年基金、国家重点研发计划项目子课题、中国博士后基金面上项目等项目6项。近年来，以第一/通讯作者在Trends in Food Science & Technology，FoodMicrobiology，Food Chemistry，Food Hydrocolloids，Food Research International，食品科学等期刊发表学术论文40余篇（ESI高被引论文3篇，热点论文1篇），入选2026全球前2%顶尖科学家榜单。申请/授权发明专利10余件，参编教材1部，担任《Food Science of Animal Product》、《食品研究与开发》青年编委、《Foods》客座编辑、教育部学位与研究生教育发展中心评审专家、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等，担任Trends in Food Science & Technology，Food Research International，Food Science and Human Wellness，食品工业科技等20余个期刊审稿人。指导本科生获正大杯国家级二等奖、正亚杯国家级三等奖、区域二等奖、天食杯基础研究类鼓励基金等。

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

第一/通讯作者发表论文（限10篇）
1.Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides. Food Microbiology, 2026, 140, 105165.
2.Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions. Food Research International, 2026, 243, 120265.
3.Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality. Food Bioscience, 2026, 84, 109866.
4.Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Review in Food Science and Nutrition, 2025, 65(20):3947-3965.
5.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, 2025, 25, 102245.
6.Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 2025, 493, 146025.
7.Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor. Trends in Food Science & Technology, 2025, 164, 105240.
8.Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 2024, 453, 139664.
9.Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 2023, 204, 109240.
10.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. 食品科学, 2024, 45(22), 322-328.

职务：		职称：	讲师/硕导
所属系：	食品生物技术系	邮箱：	huyying0925@126.com
办公地点：	食生楼703	学术成果	<br>第一/通讯作者发表论文（限10篇） <br>1.Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides. Food Microbiology, 2026, 140, 105165. <br>2.Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions. Food Research International, 2026, 243, 120265. <br>3.Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality. Food Bioscience, 2026, 84, 109866. <br>4.Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Review in Food Science and Nutrition, 2025, 65(20):3947-3965. <br>5.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, 2025, 25, 102245. <br>6.Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 2025, 493, 146025. <br>7.Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor. Trends in Food Science & Technology, 2025, 164, 105240. <br>8.Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 2024, 453, 139664. <br>9.Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 2023, 204, 109240. <br>10.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. 食品科学, 2024, 45(22), 322-328.
研究领域	<br>1、肉制品加工与品质控制 <br>2、肉品微生物挖掘与利用 <br>3、肉品风味形成及调控	科研项目
荣誉奖项

讲师