太阳成集团tyc33455cc(中国)有限公司

- 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

2022年07月-至今合肥工业大学太阳成集团tyc33455cc 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
6、担任CriticalReviewsinFoodScienceandNutrition,Food Chemistry等本学科多个SCI学术期刊审稿人。

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>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)<br> <br>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)<br> <br>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)<br> <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. (IF:6.056, 中科院1区Top期刊)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br> <br>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)<br>
研究领域	<br>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： <br>1、肌肉蛋白功能特性修饰及新型肉制品开发 <br>2、肉制品绿色加工及品质调控 <br>3、异质肉质量评价及综合利用	科研项目
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 <br>5、2016.05 河南省三好学生 <br>6、担任CriticalReviewsinFoodScienceandNutrition,Food Chemistry等本学科多个SCI学术期刊审稿人。