食品科學(xué)與工程，博士，副教授，碩士研究生導(dǎo)師；Food science of Animal Products和Frontiers in Nutrition等雜志（青年）編委；湖南省“三區(qū)”科技人才；湖南省科技特派員；長(zhǎng)沙市企業(yè)兼職科技副總。

電話：13574323686

E-mail：xiangxiaole@csust.edu.cn

【個(gè)人簡(jiǎn)介】

2019年華中農(nóng)業(yè)大學(xué)工學(xué)博士畢業(yè)；2019-2023年任長(zhǎng)沙理工大學(xué)化學(xué)與生物工程學(xué)院講師，碩士研究生導(dǎo)師；2023年至今，任長(zhǎng)沙理工大學(xué)食品與生物工程學(xué)院副教授，碩士研究生導(dǎo)師。主要研究方向?yàn)榈爸破?、畜產(chǎn)品、水產(chǎn)品等加工或品質(zhì)改良。先后主持國(guó)家自然科學(xué)基金青年項(xiàng)目、湖南省自然科學(xué)基金青年項(xiàng)目、湖南省教育廳一般、教改項(xiàng)目等省部級(jí)以上項(xiàng)目4項(xiàng)。在國(guó)內(nèi)外學(xué)術(shù)期刊發(fā)表科研論文上發(fā)表論文40余篇，其中第一/通訊作者25篇（SCI 18篇，CSCD 6篇）；先后入選湖南省“三區(qū)”科技人才，長(zhǎng)沙市企業(yè)兼職科技副總，湖南省科技特派員。

【主講課程】

《食品風(fēng)味化學(xué)》、《水產(chǎn)品加工與貯藏工程專題》、《農(nóng)產(chǎn)品加工與貯藏工程專題》（碩士）；《試驗(yàn)設(shè)計(jì)與數(shù)據(jù)分析》、《食品衛(wèi)生學(xué)》（本科）

【主要研究領(lǐng)域】

1、傳統(tǒng)蛋制品品質(zhì)改良、風(fēng)味形成機(jī)制及安全防控

2、水產(chǎn)（制）品品質(zhì)味改良、風(fēng)味調(diào)控機(jī)制

【主要科研項(xiàng)目】

1、國(guó)家自然科學(xué)基金青年項(xiàng)目：強(qiáng)堿（OH-）和Cu2+對(duì)皮蛋清晚期糖化終末產(chǎn)

物形成的協(xié)同誘導(dǎo)機(jī)制（32101871），30萬元，2022年-2024年，主持

2、湖南省自然科學(xué)基金青年項(xiàng)目：強(qiáng)堿與 Cu2+對(duì)皮蛋中晚期糖化終末產(chǎn)物形成

的影響機(jī)制（2021JJ40569），5萬元，2021-2023年，主持

3、湖南省教育廳青年科學(xué)研究項(xiàng)目：不同形式超聲輔助熟化對(duì)咸蛋品質(zhì)特性和風(fēng)

味特征的影響機(jī)制研究（19C0080），2萬元；2019-2021年；主持

4、湖南省普通高等學(xué)校教學(xué)改革研究項(xiàng)目：課程思政視角下《試驗(yàn)設(shè)計(jì)與數(shù)據(jù)處理》教學(xué)研究與實(shí)踐（HNJG-20230363），2萬元；2024-2026年；主持

【主要科研論文】

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，F(xiàn)ood 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

【社會(huì)科技服務(wù)】

1、2021年，入選湖南省“三區(qū)”科技人才，合作企業(yè)：永州市新田縣恒豐糧油有限公司。

2、2022年，入選長(zhǎng)沙市企業(yè)兼職科技副總，合作企業(yè)：湖南飄香食品有限公司。

3、2024年，入選湖南省科技特派員，合作企業(yè)：瀘溪縣元?jiǎng)偕鷳B(tài)養(yǎng)殖有限公司。