许玉娟｜合肥工业大学｜学者主页

2026

基于多孔淀粉/β-环糊精与姜黄素/番茄红素包埋体系改善火腿肠抗氧化特性及风味品质

吴书霞，徐菲，张晓铭，许玉娟，李聪，周辉，徐宝才

《食品科学》

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

Insight into synergistic effects of different charged polysaccharides toward modulating the thermal gelation characteristics of transglutaminase-mediated myofibrillar protein.

Xiaomin Zhang, Shuxia Wu, Cheng Tang, Zi-Yue Yang, Wen-Juan Wang, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2026

Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature

Xiaomin Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu

Food Hydrocolloids

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

Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low‐Salt Condition

Jingyi Sun, Xiaomin Zhang, Shuxia Wu, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu

Journal of texture studies

DOI

2025

热加工对肉糜类制品品质的影响及调控研究进展

辛光斌，许玉娟，李聪，王兆明，周辉，徐宝才

《现代食品科技》

DOI

2025

Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork.

Xueyan Wang, Ping Li, Xing-Guang Chen, Wei Cui, Shen-Yu Ni, Hua-Xing Xu, Yujuan Xu, Ke-Zhou Cai, Hui Zhou, Bao-Cai Xu

Food Research International

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

Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation.

Yubo Wang, Cong Li, Xueli Chen, Bao-Cai Xu, Yujuan Xu

Food Chemistry

DOI

2025

Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang

Food Packaging and Shelf Life

DOI

2025

Photodegradation of chitosan decorated by titanium dioxide: The potential to serve as a responded microcapsule shell.

Lina Xu, Xinglian Xu, Yujuan Xu, Ming-Yuan Huang

Carbohydrate Polymers

DOI

2025

UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast

Lina Xu, Xinglian Xu, Ming-Yuan Huang, Yujuan Xu

Food Control

DOI

2025

UV responded polyvinyl alcohol bio-active films containing oregano essential oil microcapsules by chitosan-incorporated TiO2: Physical properties, release characterizations, bio-functional performances and applications.

Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang

International Journal of Biological Macromolecules

DOI

2024

低钠复合替代盐对午餐肉品质特性的影响

张佳伟，张吉，许玉娟，周辉，徐宝才

《食品研究与开发》

2024

冻藏时间对羊肉卷色泽及氧化稳定性的影响

李智成，许玉娟，周辉，王兆明，方红美，徐宝才

《肉类研究》

2024

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu

The Journal of the Science of Food and Agriculture

DOI

2024

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Hua-Xing Xu, Xinlian Su, Hui Zhou, Xinglan Du, Yujuan Xu, Zhaoming Wang, Long Chen, Ke-Zhou Cai, Bao-Cai Xu

International Journal of Biological Macromolecules

DOI

2024

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

Xinlian Su, Yujuan Xu, Zhaoming Wang, Hui Zhou, Bao-Cai Xu

Journal of Food Engineering

DOI

2024

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.

Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Bao-Cai Xu

Food Research International

DOI

2024

Influence of phospholipid structures on volatile organic compounds generation in model systems.

Xueli Chen, Cong Li, Jinsong Zhao, Yubo Wang, Yujuan Xu, Bao-Cai Xu

Food Research International

DOI

2024

Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion

Yujuan Xu, Yali Li, Ming-Yuan Huang, Lina Xu, Xing-Lian Xu, Guang-Hong Zhou

LWT

DOI

2024

An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein.

Jiale Chai, Xue Zhao, Yujuan Xu, Xing-Lian Xu

Food Chemistry

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

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Ying-Chao Ma, Yafei Gao, Yujuan Xu, Hui Zhou, Kai Zhou, Cong Li, Baocai Xu

Food Chemistry

DOI

2023

Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins

Yujuan Xu, Xing-Lian Xu, Baocai Xu

Critical reviews in food science and nutrition

DOI

2023

Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan.

Ming-Yuan Huang, Yujuan Xu, Xing Chen, Lina Xu, Yun Bai, Xing-Lian Xu, Xianming Zeng

International Journal of Biological Macromolecules

DOI

2023

The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility.

Ming-Yuan Huang, Yujuan Xu, Lina Xu, Xing Chen, Meng-Zhen Ding, Yun Bai, Xing-Lian Xu, Xianming Zeng

Food Chemistry

DOI

2023

Release mechanism of UV responded chitosan-decorated TiO2 microcapsules: Regulation of humidity.

Li-Na Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang, Yali Li

Food Chemistry

DOI

2023

Oregano essential oil-doped citric acid modified polyvinyl alcohol bio-active films: Properties, bio-functional performance and active packaging application of chicken breast

Li-Na Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang

Food Packaging and Shelf Life

DOI

2022

肌原纤维蛋白-葡聚糖-多酚共价复合物的制备及其稳定乳液的机理研究

许玉娟

《南京农业大学》

2022

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

Xinlian Su, W. Cui, Zhi Zhang, Jing Zhang, Hui Zhou, Kai Zhou, Yujuan Xu, Zhaoming Wang, Baocai Xu

Food Hydrocolloids

DOI

2022

Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide.

Lina Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang, Yali Li

Food Chemistry

DOI

2022

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

Ming-Yuan Huang, Yujuan Xu, Li-Na Xu, Yun Bai, Xian-Min Zeng, Rui Zheng, Xing-Lian Xu

Food Research International

DOI

2022

Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH.

Yali Li, Yujuan Xu, Xing-Lian Xu, Xian-Min Zeng, Guang-Hong Zhou

Food Research International

DOI

2022

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

Tianlan Xia, Yujuan Xu, Yu-Long Zhang, Li-Na Xu, Ya-Wen Kong, Shang-Xin Song, Ming-Yuan Huang, Yun Bai, Yi Luan, Min-Yi Han, Guang-Hong Zhou, Xing-Lian Xu

Food Chemistry

DOI

2022

Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

Ming-Yuan Huang, Yujuan Xu, Li-Na Xu, Yun Bai, Xing-Lian Xu

Innovative Food Science & Emerging Technologies

DOI

2022

A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

Yan-Jie Zhao, Peng Wang, Yujuan Xu, Xian-Min Zeng, Xing-Lian Xu

Foods

DOI

2022

Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties.

Yali Li, Yujuan Xu, Xing-Lian Xu

Food Chemistry

DOI

2021

多酚对肌原纤维蛋白结构与功能特性的影响研究进展

李亚丽，许玉娟，徐幸莲

《食品与发酵工业》

DOI

2021

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols.

Yujuan Xu, Min-Yi Han, Ming-Yuan Huang, Xing-Lian Xu

Food Chemistry

DOI

2021

Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion

Jiahui Chen, Yujuan Xu, Bassey Anthony Pius, Peng Wang, Xing-Lian Xu

DOI

2020

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Ming Dong, Yujuan Xu, Yumei Zhang, Min-Yi Han, Peng Wang, Xing-Lian Xu, Guang-Hong Zhou

Innovative Food Science & Emerging Technologies

DOI

2020

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review.

Yujuan Xu, Xing-Lian Xu

Comprehensive Reviews in Food Science and Food Safety

DOI

2020

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Yujuan Xu, Ming Dong, Changbo Tang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou

DOI

2020

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Yujuan Xu, Yuqiang Zhao, Zhixin Wei, Hao Zhang, Ming Dong, Ming-Yuan Huang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou

DOI

2020

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.

Ming Dong, Hui-Xin Tian, Yujuan Xu, Min-Yi Han, Xing-Lian Xu

Food Chemistry

DOI

2020

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Ming Dong, Hong-Qiang Chen, Yumei Zhang, Yujuan Xu, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou

Food and Bioprocess Technology

DOI

2018

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Guangliang Bian, S. Xue, Yujuan Xu, Xing-Lian Xu, Min-Yi Han

DOI

2018

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

Yujuan Xu, Xue Zhao, Guangliang Bian, Liu Yang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou

LWT

DOI

2010

PULSED ELECTRIC FIELD PROCESSING EFFECTS ON PHYSICOCHEMICAL PROPERTIES, FLAVOR COMPOUNDS AND MICROORGANISMS OF LONGAN JUICE

Yi Zhang, Bei Gao, Ming-Wei Zhang, John Shi, Yujuan Xu

DOI

2009

Headspace solid-phase microextraction–gas chromatography–mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.)

Yi Zhang, Bei Gao, Ming-Wei Zhang, John Shi, Yujuan Xu

DOI

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

精选作品

期刊论文

基于多孔淀粉/β-环糊精与姜黄素/番茄红素包埋体系改善火腿肠抗氧化特性及风味品质

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

Insight into synergistic effects of different charged polysaccharides toward modulating the thermal gelation characteristics of transglutaminase-mediated myofibrillar protein.

Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature

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

Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low‐Salt Condition

热加工对肉糜类制品品质的影响及调控研究进展

Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork.

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

Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation.

Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

Photodegradation of chitosan decorated by titanium dioxide: The potential to serve as a responded microcapsule shell.

UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast

UV responded polyvinyl alcohol bio-active films containing oregano essential oil microcapsules by chitosan-incorporated TiO2: Physical properties, release characterizations, bio-functional performances and applications.

低钠复合替代盐对午餐肉品质特性的影响

冻藏时间对羊肉卷色泽及氧化稳定性的影响

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.

Influence of phospholipid structures on volatile organic compounds generation in model systems.

Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion

An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein.

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

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins

Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan.

The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility.

Release mechanism of UV responded chitosan-decorated TiO2 microcapsules: Regulation of humidity.

Oregano essential oil-doped citric acid modified polyvinyl alcohol bio-active films: Properties, bio-functional performance and active packaging application of chicken breast

肌原纤维蛋白-葡聚糖-多酚共价复合物的制备及其稳定乳液的机理研究

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide.

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH.

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties.

多酚对肌原纤维蛋白结构与功能特性的影响研究进展

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols.

Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review.

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

PULSED ELECTRIC FIELD PROCESSING EFFECTS ON PHYSICOCHEMICAL PROPERTIES, FLAVOR COMPOUNDS AND MICROORGANISMS OF LONGAN JUICE

Headspace solid-phase microextraction–gas chromatography–mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.)

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

会议论文

肌原纤维蛋白-葡聚糖-多酚三元共价复合物的制备及其功能特性研究

预印本

Phospholipid-driven flavor modulation in meat: A biomolecular approach

Influence of Dry-Ripening on Metabolite Profile in Water- Boiled Salted Duck by Uhplc-Ms/Ms and Gc-Ims