许玉娟-食品与生物工程学院

- 姓名：许玉娟
- 职务：
- 职称：讲师
- 所属系：食品质量安全系
- 邮箱：yujxu0825@163.com
  yujxu@hfut.edu.cn
- 办公地点：

个人简介
研究领域
科研项目
学术成果
荣誉奖项

许玉娟，博士（后），2016年9月-2022年6月硕博连读就读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，2022年7月进入合肥工业大学食品与生物工程学院工作。近5年，在Comprehensive Reviews in Food Science and Food Safety,CriticalReviewsinFoodScienceandNutrition,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，主持/参与国家级、省部级科研项目6项及多项企业委托项目，申请专利4项，参编创新融合教材《现代肉品加工学》1部。现担任本学科CriticalReviewsinFoodScienceandNutrition,Food Chemistry, LWT-Food Science and Technology等多个国际学术期刊审稿人。

研究领域聚焦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.肉类蛋白修饰技术与新型肉制品开发
2.肉制品绿色制造与品质调控研究
3.肉制品功能化加工与营养评价

1. “十四五”国家重点研发计划项目：工业化菜肴食品品质提升关键技术研究及产业化示范，在研，子课题主持人
2. 青年教师科研创新启动专项：基于多糖与多酚协同修饰改善肌原纤维蛋白加工特性的分子机制研究，在研，主持
3. 农产品生物化工教育部工程研究中心研发平台项目：预制菜营养与安全品质提升技术研究，在研，主持
4. 企业横向项目：益生菌协同酶解血红素肽铁制备及抗氧化技术，在研，主持

代表性论文：
1. Yujuan Xu, Xinglian Xu*, Baocai Xu*. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Critical Reviews in Food Science and Nutrition, 2023, 15:1-15.
2. 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.
3. 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. (ESI高被引论文)
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. (ESI高被引论文)
5. 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.
6. 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.
7. 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.
8. Yali Li, Yujuan Xu, Xinglian Xu*, 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.
9. Ming Dong, Yujuan Xu, Minyi Han*, 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.
10. 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.食品与发酵工业, 2021, 47(19): 296-306.

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 南京农业大学优秀博士学位论文、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、河南省三好学生

职务：		职称：	讲师
所属系：	食品质量安全系	邮箱：	yujxu0825@163.com <br>yujxu@hfut.edu.cn
办公地点：		学术成果	<br>代表性论文： <br>1. Yujuan Xu, Xinglian Xu, Baocai Xu. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Critical Reviews in Food Science and Nutrition, 2023, 15:1-15. <br>2. 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. <br>3. 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. (ESI高被引论文) <br>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. (ESI高被引论文) <br>5. 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. <br>6. 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. <br>7. 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. <br>8. Yali Li, Yujuan Xu, Xinglian Xu, 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. <br>9. Ming Dong, Yujuan Xu, Minyi Han, 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. <br>10. 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.食品与发酵工业, 2021, 47(19): 296-306.
研究领域	<br>研究领域聚焦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： <br>1.肉类蛋白修饰技术与新型肉制品开发 <br>2.肉制品绿色制造与品质调控研究 <br>3.肉制品功能化加工与营养评价	科研项目	<br>1. “十四五”国家重点研发计划项目：工业化菜肴食品品质提升关键技术研究及产业化示范，在研，子课题主持人 <br>2. 青年教师科研创新启动专项：基于多糖与多酚协同修饰改善肌原纤维蛋白加工特性的分子机制研究，在研，主持 <br>3. 农产品生物化工教育部工程研究中心研发平台项目：预制菜营养与安全品质提升技术研究，在研，主持 <br>4. 企业横向项目：益生菌协同酶解血红素肽铁制备及抗氧化技术，在研，主持
荣誉奖项	<br>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 <br>2．2022.06 南京农业大学优秀博士学位论文、南京农业大学优秀毕业研究生 <br>3．2021.10 博士研究生国家奖学金 <br>4．2016.06 河南省优秀毕业生、河南省三好学生

食品质量与安全系