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- 姓名：扈瑩瑩
- 職務(wù)：
- 職稱：講師/碩導(dǎo)
- 所屬系：食品生物技術(shù)系
- 郵箱：huyying0925@126.com
- 辦公地點(diǎn)：食生樓703

個(gè)人簡(jiǎn)介
研究領(lǐng)域
科研項(xiàng)目
學(xué)術(shù)成果
榮譽(yù)獎(jiǎng)項(xiàng)

扈瑩瑩，博士（后），2014年9月-2023年6月本碩博就讀于東北農(nóng)業(yè)大學(xué)食品學(xué)院，2023年7月進(jìn)入合肥工業(yè)大學(xué)食品與生物工程學(xué)院工作。主持國(guó)家自然科學(xué)基金青年基金、中國(guó)博士后基金面上項(xiàng)目、國(guó)家重點(diǎn)實(shí)驗(yàn)室開放性課題、南京市博士后科研資助等項(xiàng)目。近年來(lái)，先后在國(guó)內(nèi)外核心期刊發(fā)表論文50余篇，其中以第一/通信作者在Trends in Food Science & Technology,FoodMicrobiology，F(xiàn)ood Chemistry，F(xiàn)ood Hydrocolloids，Carbohydrate Polymers，F(xiàn)ood Research International，食品科學(xué)等期刊發(fā)表學(xué)術(shù)論文30余篇，ESI高被引論文3篇，授權(quán)國(guó)家發(fā)明專利4件，擔(dān)任《Food Science of Animal Product》、《食品研究與開發(fā)》等期刊青年編委，安徽省科技助農(nóng)服務(wù)團(tuán)青年專家，安徽省畜禽屠宰質(zhì)量管理專家，擔(dān)任Food Research International，F(xiàn)ood Science and Human Wellness，食品工業(yè)科技等期刊審稿人。

1、肉制品加工與品質(zhì)控制
2、肉品微生物挖掘與利用
3、肉品風(fēng)味形成及調(diào)控

1. Liu, Y., 1 Bayinbate, B., 1 Badar, I. H., Huang, D. W., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor, Trends in Food Science & Technology, 164, 105240.
2. Hu, Y. Y., Badar, I. H., Huang, D. W., Bayinbate, B., Xu, B. C., & Zhang, L. (2025). Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 493, 146025.
3. Bayinbate, B.,1 Yang, L. W.,1 Badar, I. H., Liu, Y., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose. Food chemistry: X, 25, 102245.
4. Hu, Y. Y., Jiang, L. W., Li, G. H., Badar, I. H., Liu, Y., Xu, B. C., & Zhang, L. (2025). Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef. Journal of Food Composition and Analysis, 148, 108197.
5. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2025). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition, 65(20), 3947-3965.
6. Hu, Y. Y., Ding, Y., Badar, I. H., Li, G. H., & Zhang, L. (2025). Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70035
7. Li, G. H., Zheng, X. R., Wen, R. X., Zhao, X. X., Hu, Y. Y.,* & Zhang, L.* (2025). Inhibition of starch on the formation of free and protein-bound heterocyclic aromatic amines in roasted beef patties and the underlying mechanism. Carbohydrate Polymers, 366, 123936.
8. Hu, Y. Y., Badar, I. H., Liu, Y., Zhu, Y., Yang, L. W., Kong, B. H., & Xu, B. C. (2024). Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 453, 139664.
9. Hu, Y. Y., Dong, Z. M., Wen, R. X., Kong, B. H., Yu, W. H., Wang, J. Z., & Chen, Q. (2023). Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 204, 109240.
10. 扈瑩瑩, 巴音巴特·巴依爾塔, 劉躍, 徐寶才. 發(fā)酵肉制品中微生物的代謝作用及其對(duì)風(fēng)味物質(zhì)形成的影響研究進(jìn)展[J]. 食品科學(xué), 2024, 45(22): 322-328.

1. 2023年獲黑龍江省優(yōu)秀畢業(yè)生、東北農(nóng)業(yè)大學(xué)優(yōu)秀博士論文
2. 2022年獲博士金龍魚獎(jiǎng)學(xué)金
3. 2019和2021年獲國(guó)家獎(jiǎng)學(xué)金
4. 2019和2021年獲東北農(nóng)業(yè)大學(xué)優(yōu)秀研究生

職務(wù)：		職稱：	講師/碩導(dǎo)
所屬系：	食品生物技術(shù)系	郵箱：	huyying0925@126.com
辦公地點(diǎn)：	食生樓703	學(xué)術(shù)成果	<br>1. Liu, Y., 1 Bayinbate, B., 1 Badar, I. H., Huang, D. W., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor, Trends in Food Science & Technology, 164, 105240. <br>2. Hu, Y. Y., Badar, I. H., Huang, D. W., Bayinbate, B., Xu, B. C., & Zhang, L. (2025). Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 493, 146025. <br>3. Bayinbate, B.,1 Yang, L. W.,1 Badar, I. H., Liu, Y., Zhang, L., Hu, Y. Y.,* & Xu, B. C.* (2025). Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose. Food chemistry: X, 25, 102245. <br>4. Hu, Y. Y., Jiang, L. W., Li, G. H., Badar, I. H., Liu, Y., Xu, B. C., & Zhang, L. (2025). Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef. Journal of Food Composition and Analysis, 148, 108197. <br>5. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2025). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition, 65(20), 3947-3965. <br>6. Hu, Y. Y., Ding, Y., Badar, I. H., Li, G. H., & Zhang, L. (2025). Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70035 <br>7. Li, G. H., Zheng, X. R., Wen, R. X., Zhao, X. X., Hu, Y. Y.,* & Zhang, L.* (2025). Inhibition of starch on the formation of free and protein-bound heterocyclic aromatic amines in roasted beef patties and the underlying mechanism. Carbohydrate Polymers, 366, 123936. <br>8. Hu, Y. Y., Badar, I. H., Liu, Y., Zhu, Y., Yang, L. W., Kong, B. H., & Xu, B. C. (2024). Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 453, 139664. <br>9. Hu, Y. Y., Dong, Z. M., Wen, R. X., Kong, B. H., Yu, W. H., Wang, J. Z., & Chen, Q. (2023). Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 204, 109240. <br>10. 扈瑩瑩, 巴音巴特·巴依爾塔, 劉躍, 徐寶才. 發(fā)酵肉制品中微生物的代謝作用及其對(duì)風(fēng)味物質(zhì)形成的影響研究進(jìn)展[J]. 食品科學(xué), 2024, 45(22): 322-328.
研究領(lǐng)域	<br>1、肉制品加工與品質(zhì)控制 <br>2、肉品微生物挖掘與利用 <br>3、肉品風(fēng)味形成及調(diào)控	科研項(xiàng)目
榮譽(yù)獎(jiǎng)項(xiàng)	<br>1. 2023年獲黑龍江省優(yōu)秀畢業(yè)生、東北農(nóng)業(yè)大學(xué)優(yōu)秀博士論文 <br>2. 2022年獲博士金龍魚獎(jiǎng)學(xué)金 <br>3. 2019和2021年獲國(guó)家獎(jiǎng)學(xué)金 <br>4. 2019和2021年獲東北農(nóng)業(yè)大學(xué)優(yōu)秀研究生

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