扈莹莹-食品与生物工程学院

- 姓名：扈莹莹
- 职务：
- 职称：讲师/硕导
- 所属系：食品生物技术系
- 邮箱：huyying0925@126.com
- 办公地点：食生楼703

个人简介
研究领域
科研项目
学术成果
荣誉奖项

扈莹莹，博士（后），2014年9月-2023年6月本硕博就读于东北农业大学食品学院，2023年7月进入合肥工业大学食品与生物工程学院工作。主持国家自然科学基金青年基金、中国博士后基金面上项目、国家重点实验室开放性课题、南京市博士后科研资助等项目。以第一/通信作者在Trends in Food Science & Technology,CriticalReviewsinFoodScienceandNutrition,Food Chemistry等国际食品学术期刊上发表高水平论文20余篇，ESI高被引论文2篇，授权国家发明专利3件，担任《Food Science of Animal Product》、《食品研究与开发》等期刊青年编委。

1、肉制品加工与品质控制
2、肉品微生物挖掘与利用
3、肉品风味形成及调控

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. (中科院一区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 (中科院一区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. (中科院一区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. (中科院一区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 ﬂavour of traditional dry sausages from Northeast China. Food Microbiology, 91, 103505. (中科院一区TOP期刊，ESI高被引论文).
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. (中科院一区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. (中科院一区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. (中科院一区TOP期刊，ESI高被引论文).
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 (中科院一区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. (中科院一区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. (中科院一区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. (中科院二区).
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. (中科院一区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. (中科院一区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. (中科院一区TOP期刊).
16. 扈莹莹, 巴音巴特·巴依尔塔, 刘跃, 徐宝才. 发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展[J]. 食品科学, 2024, 1-11. (EI收录).
17. 扈莹莹, 李其轩, 刘昊天, 孔保华, 陈倩. 纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展[J]. 食品科学, 2020, 41(03): 232-238. (EI收录).
18. 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响[J]. 食品科学, 2019, 40(18): 8-14. (EI收录).
19. 扈莹莹, 温荣欣, 陈佳新, 孔保华, 陈倩. 低盐对发酵肉制品品质形成影响及减盐手段研究进展[J].食品工业科技, 2019, 40(16): 324-328+335. (EI收录).
20. 扈莹莹, 刘跃, 程慧琳, 巴音巴特·巴依尔塔, 黄德伟, 张浪, 徐宝才. 基于多元统计学方法分析中国不同地区传统发酵香肠的风味和品质特性[J]. 食品科学. 2025, 1-16. (EI收录).
21. 金龙, 黄德伟, 程慧琳, 刘跃, 扈莹莹*, 张浪*, 徐宝才. 不同间歇油炸循环次数对炸鸡腿风味和多环芳烃形成的影响[J]. 食品科学. 2025, 1-12. (EI收录).

1. 2023年获黑龙江省优秀毕业生、东北农业大学优秀博士论文
2. 2022年获博士金龙鱼奖学金
3. 2019和2021年获国家奖学金
4. 2019和2021年获东北农业大学优秀研究生

职务：		职称：	讲师/硕导
所属系：	食品生物技术系	邮箱：	huyying0925@126.com
办公地点：	食生楼703	学术成果	<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. (中科院一区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 (中科院一区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. (中科院一区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. (中科院一区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 ﬂavour of traditional dry sausages from Northeast China. Food Microbiology, 91, 103505. (中科院一区TOP期刊，ESI高被引论文). <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. (中科院一区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. (中科院一区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. (中科院一区TOP期刊，ESI高被引论文). <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 (中科院一区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. (中科院一区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. (中科院一区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. (中科院二区). <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. (中科院一区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. (中科院一区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. (中科院一区TOP期刊). <br>16. 扈莹莹, 巴音巴特·巴依尔塔, 刘跃, 徐宝才. 发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展[J]. 食品科学, 2024, 1-11. (EI收录). <br>17. 扈莹莹, 李其轩, 刘昊天, 孔保华, 陈倩. 纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究进展[J]. 食品科学, 2020, 41(03): 232-238. (EI收录). <br>18. 扈莹莹, 王妍, 于晶, 蒋培宇, 孔保华, 陈倩. 脂肪添加量对发酵香肠脂质和蛋白质氧化及挥发性化合物形成的影响[J]. 食品科学, 2019, 40(18): 8-14. (EI收录). <br>19. 扈莹莹, 温荣欣, 陈佳新, 孔保华, 陈倩. 低盐对发酵肉制品品质形成影响及减盐手段研究进展[J].食品工业科技, 2019, 40(16): 324-328+335. (EI收录). <br>20. 扈莹莹, 刘跃, 程慧琳, 巴音巴特·巴依尔塔, 黄德伟, 张浪, 徐宝才. 基于多元统计学方法分析中国不同地区传统发酵香肠的风味和品质特性[J]. 食品科学. 2025, 1-16. (EI收录). <br>21. 金龙, 黄德伟, 程慧琳, 刘跃, 扈莹莹, 张浪, 徐宝才. 不同间歇油炸循环次数对炸鸡腿风味和多环芳烃形成的影响[J]. 食品科学. 2025, 1-12. (EI收录).
研究领域	<br>1、肉制品加工与品质控制 <br>2、肉品微生物挖掘与利用 <br>3、肉品风味形成及调控	科研项目
荣誉奖项	<br>1. 2023年获黑龙江省优秀毕业生、东北农业大学优秀博士论文 <br>2. 2022年获博士金龙鱼奖学金 <br>3. 2019和2021年获国家奖学金 <br>4. 2019和2021年获东北农业大学优秀研究生

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