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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：食生樓703

個人簡介
研究領(lǐng)域
科研項目
學(xué)術(shù)成果
榮譽獎項

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月進入合肥工業(yè)大學(xué)食品與生物工程學(xué)院工作。主持國家自然科學(xué)基金青年基金、中國博士后基金面上項目、國家重點實驗室開放性課題、南京市博士后科研資助等項目。以第一/通信作者在Trends in Food Science & Technology,CriticalReviewsinFoodScienceandNutrition,Food Chemistry等國際食品學(xué)術(shù)期刊上發(fā)表高水平論文20余篇，ESI高被引論文2篇，授權(quán)國家發(fā)明專利3件，擔(dān)任《Food Science of Animal Product》、《食品研究與開發(fā)》等期刊青年編委。

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. 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. (中科院一區(qū)TOP期刊)
2. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2024). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2024.2377292 (中科院一區(qū)TOP期刊).
3. Hu, Y. Y., Chen, Q., Wen, R. X., Wang, Y., Qin, L. G., & Kong, B. H. (2019). Quality characteristics and flavour profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT - Food Science and Technology, 114, 108392. (中科院一區(qū)TOP期刊).
4. Hu, Y. Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., & Kong, B. H. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT - Food Science and Technology, 124, 109061. (中科院一區(qū)TOP期刊).
5. Hu, Y. Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., & Kong, B. H. (2020). The potential correlation between bacterial diversity and the characteristic volatile ?avour of traditional dry sausages from Northeast China. Food Microbiology, 91, 103505. (中科院一區(qū)TOP期刊，ESI高被引論文).
6. Hu, Y. Y., Wang, H., Kong, B. H., Wang, Y., & Chen, Q. (2021). The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation. LWT - Food Science and Technology, 138, 110689. (中科院一區(qū)TOP期刊).
7. Hu, Y. Y., Li, Y. J., Kong, B. H., Liu, Q., & Chen, Q. (2021). Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International, 145, 110391. (中科院一區(qū)TOP期刊).
8. Hu, Y. Y., Zhang, L., Wen, R. X., Chen, Q., & Kong, B. H. (2022). Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition, 62, 2741-2755. (中科院一區(qū)TOP期刊，ESI高被引論文).
9. Hu, Y. Y., Zhang, L., Badar, I. H., Liu, Q., Liu, H. T., Chen, Q., & Kong, B. H. (2022). Insights into the flavour perception and enhancement of sodium-reduced fermented foods: a review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2121909 (中科院一區(qū)TOP期刊).
10. Hu, Y. Y., Li, Y. J., Li, X. A., Zhang, H. W., Chen, Q., & Kong, B. H. (2022). Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavour profiles. LWT - Food Science and Technology, 145, 112723. (中科院一區(qū)TOP期刊).
11. Hu, Y. Y., Tian, Y., Zhu, J. M., Wen, R. X., Wang, Y., Chen, Q., & Kong, B. H. (2022). Technological characterization and flavour-producing potential of lactic acid bacteria strains isolated from traditional dry fermented sausages in Northeast China. Food Microbiology, 106, 104059. (中科院一區(qū)TOP期刊).
12. Hu, Y. Y., Wang, J. W., Liu, Q., Wang, Y., Ren, J., Chen, Q., & Kong, B. H. (2022). Unraveling the difference in flavour characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. Food Bioscience, 47, 101778. (中科院二區(qū)).
13. 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. (中科院一區(qū)TOP期刊).
14. Zhang, L.,1 Hu, Y. Y.,1 Badar, I. H., Xia, X. F., Kong, B. H., & Chen, Q. (2021). Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 116, 434-444. (中科院一區(qū)TOP期刊).
15. 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. (中科院一區(qū)TOP期刊).
16. 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風(fēng)味物質(zhì)形成的影響研究進展[J]. 食品科學(xué), 2024, 1-11. (EI收錄).
17. 扈瑩瑩, 李其軒, 劉昊天, 孔保華, 陳倩. 納米二氧化鈦光催化技術(shù)抑菌機制及其在食品包裝中的應(yīng)用研究進展[J]. 食品科學(xué), 2020, 41(03): 232-238. (EI收錄).
18. 扈瑩瑩, 王妍, 于晶, 蔣培宇, 孔保華, 陳倩. 脂肪添加量對發(fā)酵香腸脂質(zhì)和蛋白質(zhì)氧化及揮發(fā)性化合物形成的影響[J]. 食品科學(xué), 2019, 40(18): 8-14. (EI收錄).
19. 扈瑩瑩, 溫榮欣, 陳佳新, 孔保華, 陳倩. 低鹽對發(fā)酵肉制品品質(zhì)形成影響及減鹽手段研究進展[J].食品工業(yè)科技, 2019, 40(16): 324-328+335. (EI收錄).
20. 扈瑩瑩, 劉躍, 程慧琳, 巴音巴特·巴依爾塔, 黃德偉, 張浪, 徐寶才. 基于多元統(tǒng)計學(xué)方法分析中國不同地區(qū)傳統(tǒng)發(fā)酵香腸的風(fēng)味和品質(zhì)特性[J]. 食品科學(xué). 2025, 1-16. (EI收錄).
21. 金龍, 黃德偉, 程慧琳, 劉躍, 扈瑩瑩*, 張浪*, 徐寶才. 不同間歇油炸循環(huán)次數(shù)對炸雞腿風(fēng)味和多環(huán)芳烴形成的影響[J]. 食品科學(xué). 2025, 1-12. (EI收錄).

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年獲博士金龍魚獎學(xué)金
3. 2019和2021年獲國家獎學(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：	食生樓703	學(xué)術(shù)成果	<br>1. 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. (中科院一區(qū)TOP期刊) <br>2. Hu, Y. Y., Badar, I. H., Zhang, L., Yang, L. W., & Xu, B. C. (2024). Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2024.2377292 (中科院一區(qū)TOP期刊). <br>3. Hu, Y. Y., Chen, Q., Wen, R. X., Wang, Y., Qin, L. G., & Kong, B. H. (2019). Quality characteristics and flavour profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT - Food Science and Technology, 114, 108392. (中科院一區(qū)TOP期刊). <br>4. Hu, Y. Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., & Kong, B. H. (2020). Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. LWT - Food Science and Technology, 124, 109061. (中科院一區(qū)TOP期刊). <br>5. Hu, Y. Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., & Kong, B. H. (2020). The potential correlation between bacterial diversity and the characteristic volatile ?avour of traditional dry sausages from Northeast China. Food Microbiology, 91, 103505. (中科院一區(qū)TOP期刊，ESI高被引論文). <br>6. Hu, Y. Y., Wang, H., Kong, B. H., Wang, Y., & Chen, Q. (2021). The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation. LWT - Food Science and Technology, 138, 110689. (中科院一區(qū)TOP期刊). <br>7. Hu, Y. Y., Li, Y. J., Kong, B. H., Liu, Q., & Chen, Q. (2021). Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International, 145, 110391. (中科院一區(qū)TOP期刊). <br>8. Hu, Y. Y., Zhang, L., Wen, R. X., Chen, Q., & Kong, B. H. (2022). Role of lactic acid bacteria in flavour development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition, 62, 2741-2755. (中科院一區(qū)TOP期刊，ESI高被引論文). <br>9. Hu, Y. Y., Zhang, L., Badar, I. H., Liu, Q., Liu, H. T., Chen, Q., & Kong, B. H. (2022). Insights into the flavour perception and enhancement of sodium-reduced fermented foods: a review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2121909 (中科院一區(qū)TOP期刊). <br>10. Hu, Y. Y., Li, Y. J., Li, X. A., Zhang, H. W., Chen, Q., & Kong, B. H. (2022). Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavour profiles. LWT - Food Science and Technology, 145, 112723. (中科院一區(qū)TOP期刊). <br>11. Hu, Y. Y., Tian, Y., Zhu, J. M., Wen, R. X., Wang, Y., Chen, Q., & Kong, B. H. (2022). Technological characterization and flavour-producing potential of lactic acid bacteria strains isolated from traditional dry fermented sausages in Northeast China. Food Microbiology, 106, 104059. (中科院一區(qū)TOP期刊). <br>12. Hu, Y. Y., Wang, J. W., Liu, Q., Wang, Y., Ren, J., Chen, Q., & Kong, B. H. (2022). Unraveling the difference in flavour characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria. Food Bioscience, 47, 101778. (中科院二區(qū)). <br>13. 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. (中科院一區(qū)TOP期刊). <br>14. Zhang, L.,1 Hu, Y. Y.,1 Badar, I. H., Xia, X. F., Kong, B. H., & Chen, Q. (2021). Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in Food Science & Technology, 116, 434-444. (中科院一區(qū)TOP期刊). <br>15. 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. (中科院一區(qū)TOP期刊). <br>16. 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風(fēng)味物質(zhì)形成的影響研究進展[J]. 食品科學(xué), 2024, 1-11. (EI收錄). <br>17. 扈瑩瑩, 李其軒, 劉昊天, 孔保華, 陳倩. 納米二氧化鈦光催化技術(shù)抑菌機制及其在食品包裝中的應(yīng)用研究進展[J]. 食品科學(xué), 2020, 41(03): 232-238. (EI收錄). <br>18. 扈瑩瑩, 王妍, 于晶, 蔣培宇, 孔保華, 陳倩. 脂肪添加量對發(fā)酵香腸脂質(zhì)和蛋白質(zhì)氧化及揮發(fā)性化合物形成的影響[J]. 食品科學(xué), 2019, 40(18): 8-14. (EI收錄). <br>19. 扈瑩瑩, 溫榮欣, 陳佳新, 孔保華, 陳倩. 低鹽對發(fā)酵肉制品品質(zhì)形成影響及減鹽手段研究進展[J].食品工業(yè)科技, 2019, 40(16): 324-328+335. (EI收錄). <br>20. 扈瑩瑩, 劉躍, 程慧琳, 巴音巴特·巴依爾塔, 黃德偉, 張浪, 徐寶才. 基于多元統(tǒng)計學(xué)方法分析中國不同地區(qū)傳統(tǒng)發(fā)酵香腸的風(fēng)味和品質(zhì)特性[J]. 食品科學(xué). 2025, 1-16. (EI收錄). <br>21. 金龍, 黃德偉, 程慧琳, 劉躍, 扈瑩瑩, 張浪, 徐寶才. 不同間歇油炸循環(huán)次數(shù)對炸雞腿風(fēng)味和多環(huán)芳烴形成的影響[J]. 食品科學(xué). 2025, 1-12. (EI收錄).
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	科研項目
榮譽獎項	<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年獲博士金龍魚獎學(xué)金 <br>3. 2019和2021年獲國家獎學(xué)金 <br>4. 2019和2021年獲東北農(nóng)業(yè)大學(xué)優(yōu)秀研究生

食品生物技術(shù)系