食品科学与工程，博士，副教授，硕士研究生导师；Food science of Animal Products和Frontiers in Nutrition等杂志（青年）编委；湖南省“三区”科技人才；湖南省科技特派员；长沙市企业兼职科技副总。

电话：13574323686

E-mail：xiangxiaole@csust.edu.cn

【个人简介】

2019年华中农业大学工学博士毕业；2019-2023年任登录入口化学与生物工程学院讲师，硕士研究生导师；2023年至今，任登录入口食品与生物工程学院副教授，硕士研究生导师。主要研究方向为蛋制品、畜产品、水产品等加工或品质改良。先后主持国家自然科学基金青年项目、湖南省自然科学基金青年项目、湖南省教育厅一般、教改项目等省部级以上项目4项。在国内外学术期刊发表科研论文上发表论文40余篇，其中第一/通讯作者25篇（SCI 18篇，CSCD 6篇）；先后入选湖南省“三区”科技人才，长沙市企业兼职科技副总，湖南省科技特派员。

【主讲课程】

《食品风味化学》、《水产品加工与贮藏工程专题》、《农产品加工与贮藏工程专题》（硕士）；《试验设计与数据分析》、《食品卫生学》（本科）

【主要研究领域】

1、传统蛋制品品质改良、风味形成机制及安全防控

2、水产（制）品品质味改良、风味调控机制

【主要科研项目】

1、国家自然科学基金青年项目：强碱（OH-）和Cu2+对皮蛋清晚期糖化终末产

物形成的协同诱导机制（32101871），30万元，2022年-2024年，主持

2、湖南省自然科学基金青年项目：强碱与 Cu2+对皮蛋中晚期糖化终末产物形成

的影响机制（2021JJ40569），5万元，2021-2023年，主持

3、湖南省教育厅青年科学研究项目：不同形式超声辅助熟化对咸蛋品质特性和风

味特征的影响机制研究（19C0080），2万元；2019-2021年；主持

4、湖南省普通高等学校教学改革研究项目：课程思政视角下《试验设计与数据处理》教学研究与实践（HNJG-20230363），2万元；2024-2026年；主持

【主要科研论文】

1、Xiaole Xiang, Guofeng Jin, Mostafa Gouda, Yongguo Jin, Meihu Ma. Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics, Food research international, 2019,116,767-777.

2、Xiaole Xiang, Yalan Wang, Zhihui Yu, Meihu Ma, Zhihui Zhu, Yonguo Jin. Nondestructive characterization of egg odor and fertilization status by SPME/GC-MS coupled with electronic nose, Journal of the Science of Food and Agriculture,2019,99(7):3264-3275.

3、Xiaole Xiang, Yuanyuan Liu, Yang Liu, Yongguo Jin. Changes in structure and

flavor of egg yolk gel induced by lipid migration under heating, Food Hydrocolloids,

2020,98,105257.

4、Yu Huang#, Xiaole Xiang#, Xiaoying Luo, Xiuting Li, Xiongwei Yu, Shugang Li. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound, Ultrasonics Sonochemistry, 2021,78,105717.

5、Xuyue Wang, Yu Huang, Bin Zhou, Weijian Xu, Xiaole Xiang*, Qun Huang, ShugangLi. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking, Ultrasonics Sonochemistry, 2021,75,105579.

6、Rong Meng, Lin Li, Yiqun Huang, Yongle Liu, Xiayin Ma, Xiaole Xiang*. Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus), Journal of Food Measurement and Characterization,2021,15:5599-5606.

7、Xiaole Xiang, gan Hu,Yongguo Jin, Guofeng Jin, Meihu Ma. Non-destructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics, Poultry Science,2022,101(3):101619 .

8、Xiaole Xiang, Zhuosi Yu, Yongle Liu,Yiqun Huang, Jingjing Wang, Lei Chen, Meihu Ma. Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken. Poultry Science,2022,101(7):101906.

9、Xiaole Xiang, Gan Hu, Zhuosi Yu, Xianghong Li, Faxiang Wang, Xiayin Ma, Yiqun Huang, Yongle Liu , Lei Chen. Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. Innovative Food Science and Emerging Technologies,2022,79:103054.

10、Yongyan Wu1, Xiaole Xiang1, Lan Liu, Fengping An, Fang Geng, Qun Huang, Shaofeng Wei. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. LWT-Food Science and Technology,2022,171:14155.

11、Zhuosi Yu, Lin Ye, Yating He, Xinhong Lu, Le Chen, Shiqin Dong, Xiaole Xiang. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling，Food Chemistry,2023 (424):136310

12、Xiaole Xiang, Le Chen, Shiqin Dong, Faxiang Wang, Xianghong Li, Yiqun Huang, Yongle Liu, Qun Huang, Shugang Li, Lin Ye. Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl, Food Chemistry,2024 (429):136823

13、Yang Chenrui#, Hu Gan#, Xiang Xiaole#, Wu Di, Wang Beibei, Wang Jinqiu, Geng Fang*. Translucency mechanism of heat-induced pigeon egg white gel. International Journal of Biological Macromolecules,2023,253:126909

14、Yongyan Wu1, Xiaole Xiang1, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo*,Qun Huang*, Yan Zhou*. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing, Ultrasonics Sonochemistry,2024,102: 106746.

15、Xiaole Xiang, Le Chen, Shiqin Dong, Zixiao Li, Yongle Liu, Yingqun Wu, Shugang Li, Lin Ye. Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling, Food Research International,2024 (195): 114945

16、Le Chen, Shengxin Yin, Shiqin Dong, Peng Xu, Xiaole Xiang*. A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion:

From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation. Food Chemistry,2024 (450):139236

17、Le Chen, Shiqin Dong, Peng Xu, Zhuosi Yu, Yating He, Yongle Liu, Xiaole Xiang*, Qun Huang, Shugang Li, Lin Ye. Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation, Food Chemistry, 2024 (463):141321

18、Xiaole Xiang, Shiqin Dong, Le Chen, Yongle Liu, Yingqun Wu, Meijuan Yu, Gan Hu, Shugang Li, Lin Ye. The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound, Food Research International,2024 (197):115152

【社会科技服务】

1、2021年，入选湖南省“三区”科技人才，合作企业：永州市新田县恒丰粮油有限公司。

2、2022年，入选长沙市企业兼职科技副总，合作企业：湖南飘香食品有限公司。

3、2024年，入选湖南省科技特派员，合作企业：泸溪县元胜生态养殖有限公司。