帝豪娱乐官网最新优惠 - 帝豪娱乐官网

徐康

食品质量与安全中英专业主任、副教授

个人简介：

工学博士，硕士生导师，帝豪娱乐官网最新优惠特色蔬菜产业技术体系岗位专家团队骨干成员，中国农学会青年工作委员会委员，山东食品科学技术学会风味科学专业委员会委员，加拿大圭尔夫大学访问学者，山东省科技特派员，入选山东省青年科技人才托举工程。 继续了解主持承担帝豪娱乐官网最新优惠重点研发计划子课题、山东省本科教改项目等省部级课题7项。以第一/通讯作者在Food Chemistry等期刊发表学术论文20余篇，授权帝豪娱乐官网最新优惠发明专利4项，主编“十四五”规划教材1部。

主要研究方向：

1.特色果蔬精深加工技术及其营养健康因子挖掘与评价

2.食品风味与微生物安全控制研究

代表性科研项目：

1. 帝豪娱乐官网最新优惠重点研发计划子课题，No. 2023YFD1600202，40万，主持 继续了解

2. 帝豪娱乐官网最新优惠重点研发计划子课题，No. 2023YFD1600203，30万，主持 相关阅读

3. 山东省重点研发计划项目，No. 2023TZXD029，200万，主持

4. 山东省重点研发计划课题，No. 2022TZXD0027-04，50万，主持

5. 山东省自然科学基金青年基金，No. ZR2022QC036，15万，主持

6. 山东省青年科技人才托举工程，No.SDAST2024QTA088，5万，主持

7.山东省本科教学改革研究项目，No. M2023187，主持

代表性科研论文：

1. Xu, K.; Liu, W.; Zhao, Z.; Wang, X.; Sun-Waterhouse D.; Guo, M., The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars. Food Chemistry2025,488, 144712.

2. Liu, X.; Chen, Z.; Xu, K.; Xu, K., Effect of drought and high-light stress on volatile compounds and quality of welsh onion (Allium fistulosum L.). Agronomy2025,15, 2349.

3.Bu, K.; Huang, D.; Zhang, H.; Xu. K.; Zhu, C., Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro. Food Chemistry2024,451, 139389.

4. Li, Z.; Geng, Y.; Bu, K.; Chen, Z.; Xu. K.; Zhu, C., Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. International Journal of Biological Macromolecules2024,269, 131969.

5. Wei, X.; Xu, K.; Qin, W.; Lv, S.; Guo, M., Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential. Food Chemistry2024, 455, 139703.

6. Guo, M.; Xu, K.; Yee, J., Dutcher, J. R.; Martinez, M. M.; Roman, L., Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars. LWT - Food Science and Technology2024, 203, 116331.

7. Xu, K.; Debelo, H.; Roman, L.; Guo, M.; Ferruzzi, M. G.; Martinez, M. M., Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chemistry2021, 364, 130395.

8. Xu, K.; Martinez, M. M.; Yang, B.; Guo, M., Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydrate Polymers2020,241, 116272.

9. Xu, K.; Guo, M.; Roman, L.; Pico, J.; Martinez, M. M., Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making. Food Chemistry2020, 317, 126387.

10. Xu, K.; Zhao, Z.; Guo, M.; Du, J., Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH. LWT - Food Science and Technology 2019,107, 125-131.

联系方式：

邮箱：xukang@sdau.edu.cn