百晓学者学者目录

谢勇

讲师，合肥工业大学

精选作品

期刊论文

2026

微冻贮藏对酱卤鸡肉品质的影响

刘嫣嫣，谢勇，蔡克周，王兆明，周辉，徐宝才

《肉类研究》

2026

空间电场联合冰温贮藏对调理牛排挥发性风味物质及微生物群落演替的影响

王明珠，谢勇，檀利军，李聪，廖鲜艳，黄俊逸，徐宝才

《食品工业科技》

DOI

2026

Mechanism of low-voltage electrostatic field-assisted supercooling storage on the lightness stability in fresh beef steak: Insights from water-holding capacity.

Zhenyang Wu, Zhi-Jie Bao, Sun-Hee Wang, Yang Wang, Huanhuan Cai, Huchuan Yuan, Yong Xie, Baocai Xu

Food Chemistry

DOI

2026

Quality improvement of ready-to-eat chicken breast after two-stage heating: The role of actomyosin dissociation.

Xiao-Yan Liu, Yong Xie, Yunhao Ma, Wen-Di Zhang, Kai Zhou, Yujuan Xu, Bao-Cai Xu

Food Chemistry

DOI

2026

Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation.

Cheng Tang, Yujuan Xu, Zhi-Jie Bao, Xinlian Su, Huanhuan Cai, Yong Xie, Xing-Guang Chen, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu

Food Research International

DOI

2026

Development of functionalized gelatin: Recent advances, challenges and prospects

Cheng Tang, Ke-Zhou Cai, Xingyu Liu, Meng-Ya Li, Zhijie Bao, Huanhuan Cai, Ji-Yang Chu, Yong Xie, Hui Zhou, Bao-Cai Xu

Food Hydrocolloids

DOI

2026

Exploring Alternative Proteins for Meat Industry: From Nutritional and Functional Properties to Recent Applications

Mo Li, Kai Zhou, Lingli Nian, Yong Xie, Hui Zhou, Bao-Cai Xu

Food reviews international (Print)

DOI

2026

Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra‐High Pressure Processing to Tenderize Post‐Mortem Goose Meat

Huanhuan Cai, Zhi-Jie Bao, Xiao-Yan Liu, Xinlian Su, Cheng Tang, Yong Xie, Bao-Cai Xu

Journal of texture studies

DOI

2026

Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking.

Yuan-Yuan Xiong, Zihan Deng, Jingwei Zhao, Wei He, Yong Xie, Baocai Xu, Wen-Da Wu

Food Research International

DOI

2026

Slightly acidic electrolyzed water as a green front-end intervention for dynamic cold-chain temperature fluctuations: Regulating microbial succession and quality deterioration in Tibetan pork

Qingshan Meng, Yong Xie, Lin Wang, Li Jiang, Hui Zhou, Bao-Cai Xu

Innovative Food Science & Emerging Technologies

DOI

2025

苦荞营养成分及其调控血糖机制研究进展

谢勇，饶隐，刘洪仲，施伽，刘雄

《食品与发酵工业》

DOI

2025

Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications.

Qingyue Wang, Kai Zhou, Qijiang Shu, Ranran Pang, Yong Xie, J. Zang, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2025

Dual-vitamin photodynamic inactivation for food preservation: Hydrogen peroxide-enhanced oxidative stress for targeted bacterial cell membrane disruption.

Li-Jun Tan, Yong Xie, Baocai Xu

Food Chemistry

DOI

2025

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation.

Cheng Tang, Yujuan Xu, Yong Xie, Xiao-Yan Liu, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2025

Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ.

Li-Jun Tan, Yong Xie, Wen-Di Zhang, Shasha Zheng, Ying Wu, Yunhao Ma, Jinsong Zhao, Cong Li, Bao-Cai Xu

Journal of food microbiology

DOI

2025

Insight into the structural deterioration of biosynthesized holoferritin upon thermal treatment.

Ranran Pang, Kai Zhou, Yong Xie, Qingyue Wang, Hang Li, Xin Tong, Rong Sheng, Yuanyuan Wang, Hai Chen, Ke-Zhou Cai, Bin-Peng Xu, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2025

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations.

Wei Cui, Yong Xie, Ying-Hui Zhang, Xinlian Su, Tianqi Cui, Xing-Guang Chen, Zhaoming Wang, Fei-Ran Xu, Hui Zhou, Bao-Cai Xu

Food Research International

DOI

2025

Sustained photodynamic H2O2 generation via disodium 5′-inosinate enhances cooked meat preservation by membrane-targeted antibacterial action

Lijun Tan, Shasha Zheng, Yong Xie, Wendi Zhang, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2024

氧化魔芋葡甘露聚糖的添加量对乳清分离蛋白凝胶性能的影响

谢仁香，覃小丽，谢勇，罗园，刘雄

《食品与发酵工业》

DOI

2024

藤茶复合饮料贮藏稳定性影响因素分析及控制

谢勇，余昌莲，范志平，刘庆庆，夏绪红

《食品研究与开发》

2024

食品工程技术专业中高本课程体系衔接建设研究

林媛，林珍红，谢勇，张瑛，石百铮，孙昕，郑佳颖

《饮料工业》

2024

辣椒酸的营养物质及滋味形成研究进展

郑莎莎，杨兰英，令狐曼曼，刘庆庆，谭莎，谢勇

《食品科技》

2024

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin.

Yong Xie, Mingzhu Wang, Xiao-Yan Liu, Kai Zhou, Zhaoming Wang, Fei-Ran Xu, Hui Zhou, Haimei Hu, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2024

New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis.

Yunhao Ma, Xinran Dong, Ying Wang, Zhaoming Wang, Yong Xie, Wen-Di Zhang, Dao-Dong Pan, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2024

Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species.

Wen-Di Zhang, Yunhao Ma, Yong Xie, Xiao-Yan Liu, Li-Jun Tan, Jinsong Zhao, Yong-Sheng Ni, Zhaoming Wang, Cong Li, Bao-Cai Xu

Food microbiology

DOI

2024

Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage.

Wen-Di Zhang, Yong-Sheng Ni, Yunhao Ma, Yong Xie, Xiao-Min Li, Li-Jun Tan, Jinsong Zhao, Cong Li, Bao-Cai Xu

Food microbiology

DOI

2024

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Xiao-Yan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Zhou, Bao-Cai Xu

Journal of texture studies

DOI

2024

Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools.

Wen-Di Zhang, Yong-Sheng Ni, Yong Xie, Li-Jun Tan, Jinsong Zhao, Xiao-Min Li, Cong Li, Bao-Cai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

氧化魔芋葡甘聚糖-壳聚糖复合薄膜的制备及性能研究

田文柯，覃小丽，谢勇，陈朝军，龙明秀，张盛林，蒋学宽，刘雄

《食品与发酵工业》

DOI

2023

氧化魔芋葡甘露聚糖对脱乙酰魔芋葡甘露聚糖凝胶特性的影响

范天琴，覃小丽，谢勇，陈朝军，张甫生，张盛林，蒋学宽，刘雄

《食品与发酵工业》

DOI

2023

氧化魔芋葡甘聚糖对面团特性及面包品质的影响

田红媚，谢勇，龙明秀，陈朝军，刘雄

《食品与发酵工业》

DOI

2023

不同脱乙酰度魔芋葡甘露聚糖对面团特性和面包品质的影响

官孝瑶，谢勇，陈朝军，张盛林，汤玉兰，刘雄

《食品与发酵工业》

DOI

2023

“食品分析”课程教学改革与实践

朱苗，李刚凤，刘庆庆，谢勇

《农产品加工》

2023

岗位导向教学法在《食品安全与质量管理学》课程中的探讨与实践

谢勇，孙昕，李妙娟，林瑾

《饮料工业》

2023

New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem.

Yunhao Ma, Ying Wang, Zhaoming Wang, Yong Xie, Cheng Tang, Cong Li, Fei-Ran Xu, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2023

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.

Bo Chen, Xiaoyan Liu, Kai Zhou, Yong Xie, Ying Wang, Hui Zhou, Yanhong Bai, Baocai Xu

Food Chemistry

DOI

2023

Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays.

Yong Xie, Kai Zhou, Bo Chen, Yunhao Ma, Cheng Tang, Pei-Jun Li, Zhaoming Wang, Feiran Xu, Cong Li, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Cheng Tang, Cong Li, Kai Zhou, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study.

Xinran Dong, Yunhao Ma, Yong Xie, Wei Cui, Hui Zhou, Kai Zhou, Feiran Xu, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies.

Yong Xie, Kai Zhou, Li-Jun Tan, Yunhao Ma, Cong Li, Hui Zhou, Zhaoming Wang, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Effect of various thermal processing on the structural and in vitro prebiotic characteristics of β-glucan from Hulless Barley

Yong Xie, Qingqing Liu, Hai-Bo Liu, Zhi-Ping Fan, Jia Shi, Xiong Liu

Food Hydrocolloids

DOI

2023

Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

Li-Jun Tan, Yong-Sheng Ni, Yong Xie, Wen-Di Zhang, Jinsong Zhao, Qing Xiao, Jing-Nan Lu, Qiong Pan, Cong Li, Bao-Cai Xu

Critical reviews in food science and nutrition

DOI

2023

Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective.

Cheng Tang, Yujuan Xu, Kai Zhou, Yong Xie, Yunhao Ma, Cong Li, Feiran Xu, Hui Zhou, Baocai Xu

Food Research International

DOI

2023

Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou, Baocai Xu

International Journal of Food Science & Technology

DOI

2023

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

Yong Xie, Kai Zhou, Bo Chen, Sam Al-Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Pei-Jun Li, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2022

超微粉碎对米糠多酚的组成及抗氧化活性的影响

卫子颜，谢勇，王朦朦，蔡梦思，唐兰兰，刘雄

《食品与发酵工业》

DOI

2022

魔芋葡甘露聚糖对β-葡聚糖复合凝胶性质的影响

蔡梦思，谢勇，周勇军，张盛林，李耀，刘雄

《食品与发酵工业》

DOI

2022

猪皮明胶肽对肌肉的抗冻保护作用

路晶，王颖，聂文，谢勇，陈博，徐宝才

《食品研究与开发》

2022

In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan.

Yong Xie, Ting-Liang Gong, Hai-Bo Liu, Zhiping Fan, Zhao-Jun Chen, Xiong Liu

Journal of Agricultural and Food Chemistry

DOI

2022

Capsaicin regulates lipid metabolism through modulation of bile acid/gut microbiota metabolism in high-fat-fed SD rats

Ting Gong, Haizhu Wang, Shanli Liu, Min Zhang, Yong Xie, Xiong Liu

Food & Nutrition Research

DOI

2022

Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw.

Cheng Tang, Kai Zhou, Yong Xie, Yunhao Ma, Yichen Zhu, Wendi Zhang, Zhaoming Wang, Hui Zhou, Baocai Xu

Journal of texture studies

DOI

2022

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress and Gut Microbiota in Mice.

Jie Guo, Feiran Xu, Yong Xie, Bo Chen, Ying Wang, Wen Nie, Kai Zhou, Hui Zhou, Baocai Xu

Molecular Nutrition & Food Research

DOI

2022

Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing.

Jing Lu, Ying Wang, Bo Chen, Yong Xie, Wen Nie, Hui Zhou, Baocai Xu

Meat Science

DOI

2022

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng-Meng Tang, Kai Zhou, Yichen Zhu, Wendi Zhang, Yong Xie, Zhaoming Wang, Hui Zhou, Tingting Yang, Qiang Zhang, Baocai Xu

Food Hydrocolloids

DOI

2022

Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.

Yang Wang, Zhaoming Wang, Qing-Li Han, Yong Xie, Hui Zhou, Kai Zhou, Xinlin Li, Baocai Xu

Food Research International

DOI

2021

青稞结构对淀粉体外消化的影响

张翼麟，谢勇，易川虎，刘雄

《食品与发酵工业》

DOI

2021

刺梨果汁饮料的贮藏稳定性及其货架期预测

施伽，范志平，陆雅丽，谢勇，高健强

《食品安全质量检测学报》

DOI

2021

Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch.

Yong Xie, Miao Zhu, Hai-Bo Liu, Zhi-Ping Fan, Yiling Zhang, Xiao-Lin Qin, Xiong Liu

Food Chemistry

DOI

2021

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures.

Bo Chen, Kai Zhou, Yong Xie, Wen Nie, Pei-Jun Li, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2021

Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment

Yao Li, Hai-Bo Liu, Yong Xie, Kinyoro Ibrahim Shabani, Xiong Liu

DOI

2021

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Yong Xie, Kai Zhou, Bo Chen, Yang Wang, Wen Nie, Su-Juan Wu, Wu Wang, Pei-Jun Li, Baocai Xu

DOI

2021

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice.

Wen Nie, Ye-ye Du, Feifan Xu, Kai Zhou, Zhaoming Wang, Sam Al-Dalali, Ying Wang, Xiao-Min Li, Yunhao Ma, Yong Xie, Hui Zhou, Bao-cai Xu

Food & Function

DOI

2021

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Pei-Jun Li, Kai Zhou, Baocai Xu

Meat Science

DOI

2021

Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.

Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wen Wang, Hui Zhou, Baocai Xu

Meat Science

DOI

2020

不同紫薯全粉添加量对猪肉丸食用品质的影响

胡潇，谢勇，刘琳，廖超，刘越，郑万琴，刘雄

《食品与发酵工业》

DOI

2020

马铃薯全粉熟化度对马铃薯-小麦重组面团性质的影响

刘越，谢勇，刘琳，王辉，陈朝军，刘雄

《食品与发酵工业》

DOI

2020

低胆固醇牛油的制备及其理化性质分析

刘琳，谢勇，刘越，郑万琴，肖德清，刘雄

《食品与发酵工业》

DOI

2020

超微粉碎薯渣纤维对小麦面团流变特性的影响

郑万琴，魏枭，谢勇，刘雄

《食品与发酵工业》

DOI

2020

不同干燥方式对发芽青稞活性成分的影响

廖超，谢勇，覃小丽，叶正荣，陈沁滨，刘雄

《食品与发酵工业》

DOI

2020

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Bo Chen, Jie Guo, Yong Xie, Kai Zhou, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2020

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Bo Chen, Kai Zhou, Yu Wang, Yong Xie, Zhaoming Wang, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2020

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes.

Wen Nie, Kai Zhou, Ying Wang, Zhaoming Wang, Yong Xie, Hui Zhou, Bao-cai Xu

Food & Function

DOI

2020

Effects of sweet potato residue cellulose with different particle sizes on rheological properties of wheat dough.

Wan-Qi Zheng, Yong Xie, Xiao-Lin Qin, Chao Liao, Xiao Hu, Lin Liu, Yue Liu, Xiong Liu

2020

Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration

Yong Xie, Hai-Bo Liu, Yao Li, Ju-Sheng Tian, Xiao-Lin Qin, Kinyoro Ibrahim Shabani, Chao Liao, Xiong Liu

DOI

2019

来源与加工方式对β-葡聚糖理化特性的影响及其在肠道的降解机理

谢勇，覃小丽，金剑波，叶正荣，易川虎，刘雄

《食品与发酵工业》

DOI

2018

拐枣藤茶软糖的配方工艺优化

刘燕玉，张江湖，刘庆庆，谢勇

《食品工业》

2018

Box-Behnken试验设计优化刺梨果汁饮料工艺

谢勇，张榕，张江湖，赵鹏，高健强

《食品研究与开发》

2018

梵净山藤茶黄酮含量分析及其复合饮料的加工工艺

谢勇，刘庆庆，卢忠英，姚元勇，高健强

《食品研究与开发》

2018

拐枣汁的醇法脱涩工艺

谢勇，李传友，朱苗，刘庆庆，高健强

《食品科技》

2017

天麻面条加工工艺研究

李刚凤，关来印，吕真真，朱苗，谢勇，李丽，杨天友

《食品科技》

DOI

2017

天麻可乐加工工艺研究

李刚凤，康明，朱苗，谢勇，谭沙，李丽

《食品工业》

2017

《食品感官分析》课程的教学改革探索

朱苗，李刚凤，谭沙，谢勇

《食品工业》

2017

超声波协同酶解提取坛紫菜藻红蛋白工艺优化

孔祥佳，吴秋莹，谢勇，林埔，刘智禹

《食品与机械》

2016

土人参不同部位营养成分分析与评价

李刚凤，杨天友，高健强，康明，谢勇，郑燕飞

《食品工业》

2016

基于工程能力培养的《食品机械与设备》课程教学改革

谢勇，刘燕玉，李刚凤，谭沙，朱苗

《食品工业》

2016

响应面法优化超声辅助法提取油茶枯非水溶性膳食纤维

卢忠英，陈仕学，鲁道旺，姚元勇，谢勇

《食品研究与开发》

2016

不同贮藏温度对土人参叶品质特性的影响

谢勇，王鹏，施伽，刘庆庆

《食品安全质量检测学报》

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Cheng Tang, Yujuan Xu, Yong Xie, Xingyu Liu, Meng-Ya Li, Ying Qian, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu

Food Hydrocolloids

DOI

会议论文

2022

两段式低压静电场辅助解冻对预制牛排品质的影响

李智成，谢勇，徐宝才，王兆明，徐斐然

《中国食品科学技术学会第十九届年会》

DOI

2022

静电场对肌球蛋白丝聚集引发的肌丝晶格破坏的干预效应

谢勇，周凯，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

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