夏秀芳 - 东北农业大学

个人简介

学习经历 2003/9-2006/7，东北农业大学，食品科学，硕士，导师：孔保华教授 2006/9-2009/7，东北农业大学，食品科学，博士，导师：孔保华教授 2011/12–2014/10，东北农业大学，食品学院国家大豆工程技术研究中心，博士后，合作导师：江连洲教授社会兼职中国畜产品加工研究会理事、中国农业机械学会委员会会员、黑龙江省天然产物工程学会理事；国家自然科学基金项目函审专家,教育部学位与研究生教育评估平台论文评审专家；已聘为国内期刊《食品科学》、《现代食品工业科技》、《食品工业科技》、《食品科技》、《食品研究与开发》、《肉类研究》,国外期刊Food chemistry, LWT-Food science and technology, Food Research International，Meat Science, Food Hydrocolloids, Journal of Food Science等期刊的审稿专家。教学成果 2014年，黑龙江省精品视频公开课“肉类食品与营养”，第二主讲人 2015年，黑龙江省精品课”肉类营养与安全”第二主讲人 2020年，国家级线下一流本科课程”肉品科学与技术”负责人科研成果主持了国家自然科学基金项目(面上项目2项)、黑龙江省应用技术研究与开发计划重大项目1项、黑龙江省工程科技重大专项1项、黑龙江省自然科学基金项目1项、黑龙江省博士后在站和出站资助项目、黑龙江省教育厅基金等科研项目。科研奖励 2014年“北方传统肉灌制品现代化生产及安全控制关键技术”获黑龙江省科技进步发明类一等奖，第三 2018年“氧化引发的蛋白质结构和功能特性变化及其机制研究”获黑龙江省科学技术二等奖，第三 2020年“调理肉制品品质提升关键技术创新及应用”获黑龙江省科学技术二等奖，第一奖励荣誉 “北方传统肉灌制品现代化生产及安全控制关键技术”获得黑龙江省科技进步发明类一等奖。

近期论文

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Du, X., Li, H. J., Pan, N., Wan, W., Sun, F. D., Xia, X. F.*, Shao, M. L.*, & Wang, C. Y.* (2022). Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: reduction of aggregation and improvement of emulsifying properties. International Journal of Refrigeration, 133(1), 1-8. https://doi.org/10.1016/j.ijrefrig.2021.10.003. 2021.10.003 Q2 4.14 Pan Nan, Wan Wei, Du Xin, Kong Baohua, Liu Qian, Lv Hong, Xia Xiufang*, & Li Fangfei*. (2022). Mechanisms of change in emulsifying capacity induced by protein denaturation and aggregation in quick-frozen pork patties with different fat levels and freeze-thaw cycles. Foods, 11(44), 1-14. https://doi.org/10.3390/foods11010044 Q2 5.561 Jingjie Wang, Shuo Shi, Fangfei Li, Xin Du, Baohua Kong, Hao Wang*, Xiufang Xia*. Physicochemical properties and antioxidant activity of polysaccharides obtained from sea cucumber gonads via ultrasound-assisted enzymatic techniques. LWT–Food Science and Technology. 2022 Q1 6.056 Chunhui Dong, Shuo Shi, Nan Pan, Xin Du, Haijing Li, Xiufang Xia*. Inhibitory mechanism of tyramine-degrading strains on reducing tyramine accumulation in Harbin dry sausage during fermentation. Food Control. 2022, 137(6), 108952. https://doi.org/10.1016/j.foodcont.2022.108952 Q1 6.652 Li, F. F., Zhong, Q., Kong, B. H., Pan, N., Xia, X. F*. & Bao, Y. H*. (2022). Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chemistry, 386(8),132858 https://doi.org/10.1016/j.foodchem.2022.132858 Q1 9.231 Fangfei Li, Bo Wang, Baohua Kong, Xiufang Xia*, Yihong Bao*. Impact of Ultrasound-assisted saline thawing on the technological properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry, 2022, 86(5), 106014 Q1 9.336 Wang, B. Bai, X. Du, X., Pan, N. Shi, S, Xia, X*. Comparison of effects from ultrasound thawing, vacuum thawing and microwave thawing on the quality properties and oxidation of porcine longissimus lumborum. Foods. 2022, 11(9), 1368. https://doi.org/10.3390/foods11091368 Q2 5.561 Li, H. J., Kong, B. H., Liu, Q., Chen, Q., Sun, F. D., Liu, H. T., & Xia, X. F.* Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Research International, 2022, 161(11), 111782. (20220818 Accepted) https://doi.org/10.1016/j.foodres.2022.111782 Q1 7.425 Mengna Zhao, Ying Li, Xue Bai, Jia Feng, Xiufang Xia*, Fangfei Li* (2022). Inhibitory effect of guava leaf polyphenols on advanced glycation end products of frozen chicken meatballs (−18°C) and its mechanism analysis. Foods, 11(16), 2509. https://doi.org/10.3390/foods11162509 Q2 5.561 封面文章 Foods, 11, 16 (August-2 2022) – 161 articles Du Xin, Wang Bo, Li Haijing, Liu Haotian, Shi Shuo, Feng Jia, Pan Nan, Xia Xiufang*. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(6), 4505-5318. https://doi.org/10.1111/1541-4337.13040 主封面文章 Q1 15.786 https://doi.org/10.1111/1541-4337.13081 Ying Li, Zihao Li, Qi Guo, Baohua Kong, Qian Liu, Xiufang Xia* (2022). Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability. International Journal of Biological Macromolecules, 219(10) :1297-1307 DOI:10.1016/j.ijbiomac.2022.08.176. Q1 8.025 Li Haijing, Feng Jia, Shi Shuo, Wang Xu, & Xia Xiufang*. Evaluation of effects of ultrasound-assisted Saucing on the quality of chicken gizzards. Ultrasonics Sonochemistry, 2022, 86(5), 106038. https://doi.org/10.1016/j.ultsonch. 2022. 106038 Q1 9.336 Siyang Deng, ShuoShi, Xiufang Xia*. Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Science, 2022, 191(9): 108872. https://doi.org/10.1016/j.meatsci. 2022.108872 Q1 7.077 Zhao Mengna, Nuerjiang M, Bai Xue, Feng Jia, Kong Baohua, Sun Fangda, Li Ying, Xia Xiufang*. Monitoring dynamic changes in chicken freshness at 4 and 25 °C using pH sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. International Journal of Biological Macromolecules. 2022, 216(9), 361-373 DOI: 10.1016/j.ijbiomac. 2022.06.198.（2022.7.5） Q1 8.025 Li Ying, Guo Qi, Wang Kaili, Nuerjiang M, Wu Kairong, Wang Xu, Xia Xiufang*. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality. Foods, 2022, 11(21), 3473. DOI: https://doi.org/10.3390/foods11213473. Q2 5.561 Wu, Kairong, Ren Jing, Wang Xu, Nuerjiang M, Xia Xiufang*, Bian Chun*. Research progress on the preparation and action mechanism of natural deep eutectic solvents and their application in food. Foods 2022, 11(21), 3528. DOI: https://doi.org/10.3390/foods11213528 Q2 5.561 Jia Feng, Baohua Kong, Fangda Sun and Xiufang Xia*. Effect of potato dietary fiber on the quality microstructure and thermal stability of chicken patty. Foods. 2022, 11(24), 3978. https://doi.org/10.3390/foods11243978 Q2 5.561 2023（共11篇，一区10篇，二区1篇) Wei Wan, Jia Feng, Hui Wang, Xin Du, Bo Wang, Guoping Yu*, Xiufang Xia*. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.)- based on myofibrillar protein structural changes. 2023, 226(31), 454-462 International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2022.12.082 Q1 8.025 Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia* (2023). Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chemistry, 399(15), 134020. https://doi.org/10.1016/j.foodchem.2022.134020 (2022.8.23 Accepted) Q1 9.231 Shi Shuo, Xu Xiaowei, Feng Jia, Ren Yanming, Bai Xue, Xia Xiufang*. Preparation of NH3- and H2S- sensitive intelligent pH indicator film from sodium alginate/black soybean seed coat anthocyanins and its use in monitoring meat freshness. Food Packaging and Shelf Life, 2023,35(3), 100994. https://doi.org/10.1016/j.fpsl.2022.100994 Q1 8.749 Li Haijing, Bai Xue, Li Ying, Du Xin, Wang Bo, Li Fangfei, Shi Shuo, Pan Nan, Zhang Quanyu, Xia Xiufang*, Kong Baohua*. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-A review. 2022, 12, 513-523. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2022.2153239 20221205online Q1 11.208 Jianhang Xu, Yuhang Fan, Qian Chen, Fangda Sun, Min Li, Baohua Kong, Xiufang Xia*. Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes. Meat Science, 2023, 197(3), 109078. https://doi.org/ 10.1016/j.meatsci.2022.109078 Q1 7.077 Maheshati Nuerjiang, Li Ying, Xiaoxiang Yue, Baohua Kong, Haotian Liu, Kairong Wu, Xiufang Xia*. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Research International. 2023, 164(2), 1124333. https://doi.org/ 10.1016/j.foodres.2022.112433 20221231 online Q1 7.425 Jia Feng, Xue Bai, Ying Li, Baohua Kong, Maheshati Nuerjiang, Kairong Wu, Zihao Li, Xiufang Xia*. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: based on the change in myofibrillar protein structure and water state. International Journal of Biological Macromolecules. 2023, 230(3), 123228. https://doi.org/10.1016/j.ijbiomac.2023.123228 Q1 8.025 Wang Tengyu, Shirang Wang, Lijuan Zhang, Jiapeng Sun, Tianhao Guo, Guoping Yu*, Xiufang Xia*. Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion. Ultrasonics Sonochemistry, 2023,93(2),106296, https://doi.org/10.1016/j.ultsonch. 2023.106296. Q1 9.336 Chang Lixin, Li Ying, Bai Xue, Xia Xiufang*, Xu Weidong*. Inhibition of chitosan ice coating on the quality deterioration of quick-frozen fish balls during repeated freeze–thaw cycles. Foods. 2023; 12(4):717. https://doi.org/ 10.3390/ foods12040717. Q2 5.561 Pan Nan, Bai Xue, Kong Baohua, Liu Qia, Chen Qian, Sun Fangda, Liu Haotian, Xia Xiufang*. (2023). The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage. International Journal of Biological Macromolecules, 235(4), 123682. Q1 8.025