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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     

Name:Gao Xianli
Associate Professor
Address:301 Xuefu Road, Zhenjiang, Jiangsu Province, 214122, China.
Phone:86-510-85918191

Fax:86-510-85918191

E-mail:gaoxianli@ujs.edu.cn

 


Education

? Mar, 2016-Mar, 2017. Visiting scholar, Department of Food Science, Cornell University. Major, Food Science.

? Sept, 2007-July, 2010. Ph.D. School of Light Industry and Food Science, South China University of Technology. Major, Food Science.

? Sept, 2002-Mar, 2005. M.E. School of Food Engineering and Biological Technology, Tianjin University of Science and Technology. Major, Food Science.

? Sept, 1998-July, 2002. B.E. School of Food Science and Technology, Henan Agricultural University. Major, Processing and Storage of Agricultural Products.

?

Professional Experience

? Jan, 2015-present

Associate Professor

School of Food and Biological Engineering, University of Jiangsu, Zhenjiang, China.

? Nov, 2010-Jan, 2015

Associate Professor

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University. Wuxi, China.

? Mar, 2005-Sept, 2007

Engineer

Guangzhou RiRiXiang Food Products Co.Ltd. Guangzhou, China.


Scientific Research Field

(1) Production technology, quality and safety of traditional fermented foods, (2) Screening and engineering of extremophile and extremozyme, (3) Relationship  of structure and function of protein (enzyme), (4) Food flavor chemistry


Social academic post and honor

Serve as peer reviewer for LWT-Food Science and Technology (Editorial board member), Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Ultrasonics & sonochemistry, Food Chemistry, Food Microbiology, Food Research International, Food & Function, Process Biochemistry.

? Excellence teaching award in graduation thesis, awarded by Jiangnan University (2013).

? Excellent individual of Jiangsu University (2017, 2018, 2019).


Teaching Courses

Biochemistry, Technologies of Fermented Foods


Published papers

[41] Gao Xianli, Liu Ermeng, Zhang Junke, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang Accelerating aroma maturation of raw soy sauce using low intensity sonication. Journal of Agricultural and Food Chemistry, Submitted.

[40] Gao Xianli, Liu Ermeng, Yin Yiyun, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang. Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis. Journal of Agricultural and Food Chemistry, 2020, 68 (9), 2757–2764.doi.org/10.1021/acs.jafc.9b08116. SCI

[39] Gao Xianli, Liu Ermeng, Zhang Junke, Yang Mingquan, Chen Sui, Liu Zhan, Ma Haile, Hu Feng. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce. LWT-Food Science and Technology, 2019, 116, 108605. SCI

[38] Gao Xianli, Zhang Junke, Liu Ermeng, Yang Mingquan, Chen Sui, Hu Feng, Ma Haile, Liu Zhan, Yu Xueting. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food Chemistry, 2019, 298, 124928. SCI

[37] Gao Xianli, Yin Yiyun, Yan Jingkun, Zhang Junke, Ma Haile, Zhou Cunshan. Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae. Journal of the Science of Food and Agriculture, 2019, 99(7): 3359–3366. SCI

[36] Gao Xianli, Zhang Junke, Joe M. Regenstein, Yin Yiyun & Zhou Cunshan. Characterization of taste and aroma compounds in Tianyou, a traditional wheat flour-fermented condiment. Food Research International, 2018, 106: 156–163. SCI

[35] Gao Xianli, Yin Yiyun & Zhou Cunshan. Purification, characterisation and salt-tolerant molecular mechanism of aspartyl aminopeptidase from Aspergillus oryzae 3.042. Food Chemistry, 2018, 240: 377–385. SCI

[34] Gao Xianli, Yan Shuang, Yang Bao, et al. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds. Journal of the Science of Food and Agriculture, 2014, 94(8):1648–1656. SCI

[33] Gao Xianli, Sun Pengfei, Lu Jian, et al. Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce. European Food Research and Technology, 2013, 237(4):647–654. SCI

[32] Gao Xianli, Yan Shuang, Yang Bao, et al. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method. International Journal of Food Science and Technology, 2013, 48(9):1932–1939. SCI

[31] Gao Xianli, Cui Chun, Ren Jiaoyan, Zhao Haifeng, Zhao Qiangzhong, Zhao Mouming. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. International Journal of Food Science and Technology. 2011, 46(2):243–249. SCI

[30] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Changes in volatile aroma compounds in traditional Chinese-type soy sauce during fermentation and heat treatment. Food Science and Biotechnology, 2010, 19 (4):889–898. SCI

[29] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology, 2010, 9(40):6740–6747. SCI

[28] Gao Xianli, Zhao Haifeng, Zhao Mouming, et al. Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal. Food Science and Biotechnology, 2009, 18 (12): 1447–1458. SCI

[27] Yang Jingkun, Ding Zhichao, Gao Xianli, et al. Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions. Carbohydrate Polymers, 2018, 193: 373–382. SCI

[26] Cunshan Zhou, Jiali Hu, Xiaojie Yu, Abu ElGasim A. Yagoub, Yanyan Zhang, Haile Ma, Xianli Gao, Phyllis Naa Yarley Out. Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure. LWT-Food Science and Technology, 2017, 77(4): 488–496. SCI

[25] Jin Zhao, Mu Yuwen, Sun Junyong, Li Xiaomin, Gao Xianli, Lu Jian. Proteome analysis of metabolic proteins (pI 4-7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination. Journal of Agricultural and Food Chemistry, 2013, 61(2):402–409. SCI

[24] Feng Yunzi, Cui Chun, Gao Xianli, et al. Effect of koji fermentation on generation of volatile compounds in soy sauce production. International Journal of Food Science and Technology, 2013, 48(3):609–619. SCI

[23] Yang Lan, Zhao Mouming, Zhao Haifeng, Su Guowan, Gao Xianli. Application of artificial neural network to prediction of Cantonese soy sauce brewing and changing pattern concerning total nitrogen and α-amino acid nitrogen. Journal of Food Processing Engineering, 2010, 34(6):1982–1999. SCI


Main Scientific Research Projects

? Study on the separation, identification and halotolerant molecular mechanism of protease secreted by Aspergillus oryzae 3.042 (No: 31301538), National Natural Science Foundation of China.

? Study on the Aspergillus oryzae with overexpression of salt-tolerant (or acid-tolerant) proteases using ARTP (No: 130857),Wuxi Siqingyuan Biotechnology Co.Ltd., Wuxi, China.

? Comprehensive utilization of beer lees (No: K2012001), State Key Laboratory of Beer Fermentation Engineering, Tsingtao Brewery Co. Ltd., Qingdao 266061, China.

? Study of the formation mechanism of proteins in soy sauce lees based on proteomics technologies (No: KLIB-KF201108), the Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University (Completed).

? Study of the formation mechanism of the secondary precipitate proteins in soy sauce based on proteomics technologies (No: JUSRP111A26), the Fundamental Research Funds for the Central Universities (Completed).

? Studies of savoury flavour prepared by fermentation and thermostable liquid flavour (No: 110060), Guangzhou RiRiXiang Food Products Co.Ltd., Guangzhou, China (Completed).

? Study of the fermentation technology of dark Chinese rice wine (No: 110172), Jiangyin Tourism and Culture Co.Ltd., Wuxi, China (Completed).

Patents

? Aspergillus oryzae and its application in preparation for beef potentiator with soy sauce flavor (ZL 201210276952.7).

? A rapid preparation method of soy sauce secondary precipitate (ZL 201210572358.2).

? A method to directly degrade the secondary precipitate protein in soy sauce (ZL 201410036214.4).

? A method to prepare savoury potentiator using soy sauce residue (acceptance No. 201510330660.0).

? A fermentation method to produce black-bone chicken soy sauce (201510435153.3).

? A rapid method to isolate, purify and identify salt-tolerant proteases secreted by microorganisms (201510478708.2).


Scientific Research Achievements and Awards



Number of postgraduates under supervision

4


Number of supervised masters and Ph.D.

4


Number of supervised undergraduates

20


The above information updated

Apr.5, 2020



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