于靖

期刊论文

1. 羊娥月，李杨，莫明珠，杨东梅，刘亚，吴友根，于靖（2026）. 越南油茶CdMYC2基因克隆、生物信息学分析与表达模式研究. 《热带生物学报(中英文)》.
2. Yuhan Wang, Jing Yu, Shan-Yu Wang, Xin Zhang, Fei Li, Yong Xue, Chang-Hu Xue, Xiang-Zhao Mao (2026). Dynamics of Microbial Community and Flavor Changes During Fermentation of the Penaeus vannamei-Rice System. Food Biophysics.DOI
3. Shuai-Qian Wang, Jing Yu, Haoxuan Zheng, Hang Zhao, Yong Xue, Chang-Hu Xue (2026). Ultrasound-assisted frying: A comprehensive review of mechanisms, quality improvements, and the path to industrial adoption. Food Research International.DOI
4. Fei Li, Jia-Yi Ren, Hongyi Li, Jing Yu, Yuhan Wang, Tiantian Zhang, Yong Xue, Gang Yu (2026). Nutrient and protein profiling of different parts of Hippocampus abdominalis: high value utilization of by-products. Frontiers in Marine Science.DOI
5. Jing Yu, Zeng-Yan Yu, Hao Liang, Xinpeng Cao, Shuai-Qian Wang, Gang Yu, Yong Xue, Chang-Hu Xue (2026). Synergistic modulation of flavor profiles in slightly fermented bonito by synthetic microbial communities: Insights from integrated proteomics and untargeted metabolomics. Food Research International.DOI
6. Jing Yu, Jia-Yi Ren, Xin Zhang, Jin-Xiu Shi, Zeng-Yan Yu, Xinpeng Cao, Gang Yu, Yong Xue, Chang-Hu Xue (2026). Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics. Food Research International.DOI
7. Dong Liu, Zeng-Yan Yu, Xin Liu, Jing Yu, Tian-Yu Gu, Yong Xue, Chang-Hu Xue (2026). Fibrous structure formation in Alaska pollock surimi induced by sodium alginate or carrageenan during high-moisture extrusion: Effects of sodium alginate M/G ratio and carrageenan type. Food Hydrocolloids.DOI
8. Jing Yu, Jia-Yi Ren, Lei Wang, Jin-Xiu Shi, Zeng-Yan Yu, Shuai-Qian Wang, Yong Xue, Chang-Hu Xue (2026). Effects of maize starch with different amylose/amylopectin ratios on the multiscale structure and quality-related properties of high-moisture extruded textured surimi. Food Research International.DOI
9. 詹丽，梁宗锁，于靖，卢俊，梁倩（2025）. 油茶壳杀黏虫活性成分鉴定及其作用机制. 《中国农业科学》.
10. 闫之瀚，赵瑾，杨华庚，于靖，杨东梅，刘亚，吴友根（2025）. 4个海南油茶品种的果实品质差异性分析及综合评价. 《分子植物育种》.DOI
11. Jing Yu, Huiyan Zhang, Jin-Xiu Shi, Xinpeng Cao, Yong Xue, Chang-Hu Xue (2025). Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: Quality maintenance strategies during freeze-thaw cycles. Food Chemistry.DOI
12. Jin-Xiu Shi, Jing Yu, Lei Wang, Yong Xue, Chang-Hu Xue (2025). A strategic study of multi-criteria decision-making: Functional properties and application prospects of five plant protein alternatives to animal-based products. Food Chemistry.DOI
13. Jing Yu, Xinpeng Cao, Gang Yu, Xin Tu, Yuhan Wang, Zhenhua Ma, Yong Xue, Chang-Hu Xue (2025). Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito. Food Research International.DOI
14. Zeng-Yan Yu, Jing Yu, Lei Wang, Jin-Xiu Shi, Song-Gang Xia, Yong Xue, Ningyang Li, Chang-Hu Xue (2025). High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein. Food Chemistry.DOI
15. Jin-Xiu Shi, Jing Yu, Yong Xue, Chang-Hu Xue (2025). Multicriteria decision analysis: the potential of compounded plant-based gels for egg protein substitute. International Journal of Biological Macromolecules.DOI
16. Zeng-Yan Yu, Jing Yu, Song-Gang Xia, Dong Liu, Ningyang Li, Yong Xue, Chang-Hu Xue (2025). Dietary Fiber-Mediated High-Moisture Texturization of Antarctic Krill-Based Hybrid Protein: Interaction Between Microstructure and Hydration Properties. Food Hydrocolloids.DOI
17. 谢书奥，申帅帅，于靖，姚广龙，刘亚，杨东梅，杨华庚，吴友根（2024）. 不同溶剂提取油茶籽油的品质比较. 《分子植物育种》.
18. Lei Wang, Jing Yu, Song-Gang Xia, Xin Tu, Liuwei Yang, Yong Xue, Chang-Hu Xue (2024). Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation. Food Chemistry.DOI
19. De-Hua Wang, Bi-Qian Wei, Yi Zhang, Tongxin Xie, Jing Yu, Yong Xue, Biao Kong, Chang-Hu Xue, Qingjuan Tang (2024). Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods. LWT.DOI
20. Jing Yu, Yuqing Xu, Xin Tu, Song-Gang Xia, Yong Xue, Chang-Hu Xue (2024). Effects of high temperature, high pressure, and high shear during extrusion on maize starch-fish protein extrudates: Based on physical properties and multiscale structure. Food Chemistry.DOI
21. Jing Yu, Yuhan Wang, Gang Yu, Xinpeng Cao, Zhen-Hua Ma, Yong Xue, Chang-Hu Xue (2024). Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. Food Chemistry.DOI
22. 林文云，王勇，陈健妙，于靖（2023）. 广藿香玻璃化组培苗恢复逆转的培养条件优化. 《分子植物育种》.
23. 刘晓凤，严武平，曹诗佳，谢书奥，杨宝珠，杨华庚，姚广龙，于靖，杨东梅，张军锋，吴友根（2023）. 连作对广藿香根际土壤理化性状和土壤酶活性的影响. 《分子植物育种》.
24. 董丽霞，陈健妙，曾劲松，于靖，黄娴（2023）. 海南产温郁金悬浮细胞培养及其挥发性成分的积累研究. 《中药材》.DOI
25. 严和琴，于靖，郑蔚，李杨，刘立云，李志刚（2023）. 槟榔果实不同发育时期的转录组分析及差异基因的筛选. 《分子植物育种》.
26. 李杨，严和琴，于靖，郑蔚，吴友根（2023）. 不同种质油茶的比较转录组分析. 《分子植物育种》.
27. Jing Yu, Liuwei Yang, Zhen-Hua Ma, Gang Yu, Yong Xue, Chang-Hu Xue (2023). Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi). Food Bioscience.DOI
28. 代佳妮，于靖，戚华沙，郑蔚，王健，吴友根，赖杭桂，胡新文（2021）. 基于trnH-psbA和matK序列的不同种油茶种苗DNA条形码分析. 《热带作物学报》.
29. 吴友根，孟蕲翾，敖霄，于靖，杨东梅（2021）. 对标国际著名大学园艺学科，探讨热区园艺创新人才培养. 《现代园艺》.DOI
30. 吕金慧，马洁，王府润，于靖，陈萍（2020）. 响应面法优化番木瓜叶总黄酮提取工艺. 《南方农业学报》.
31. 高子涵，陈健，吴友根，于靖，姚广龙（2019）. 响应面优化油茶果壳中皂苷的微波提取工艺. 《热带农业科学》.
32. 易天凤，吴友根，于靖，张军锋，杨东梅（2019）. 海南广藿香内生真菌分离鉴定及拮抗菌株筛选. 《热带作物学报》.
33. 陈曦，夏鹏国，于靖，王珺，胡新文，陈健妙，吴友根，周开兵，赖杭桂（2018）. 越南油茶胚状体的培养及其酚类物质含量测定. 《热带农业工程》.
34. 叶洲辰，吴友根，张军锋，胡新文，于靖，周开兵，林尤奋，王健，陈健妙（2017）. 油茶籽油及枯饼提取物的抗肿瘤活性研究. 《热带作物学报》.
35. 刘欢，于靖，吴友根，胡新文，周开兵（2017）. 大果油茶实生树茶籽油脂肪酸组成分析. 《热带作物学报》.