研究团队

研究领域

导师情况

联系地址

广东省湛江市麻章区海大路1号广东海洋大学我院

电子邮箱

nyxiao@gdou.edu.cn

个人简介

近5年，参与国家重点研发计划项目3项，主持校博士科研启动基金项目1项，以第一作者发表学术论文7篇（其中SCI收录7篇）。

教育经历

2013.09-2017.07，信阳农林学院，食品科学与工程专业，工学学士学位

2017.09-2020.06，郑州轻工业大学，食品工程专业，工程硕士学位

2020.09-2023.06，上海海洋大学，食品科学与工程专业，工学博士学位

工作经历

2023.05-至今，广东海洋大学大学 讲师

教育教学

讲授本科生课程：水产食品加工学、食品包装学

科学研究

代表性论文（5篇）

[1] Xiao Naiyong, Zhang Qiang, Xu Huiya, Zheng Changliang, Yin Yantao, Liu Shucheng, Shi Wenzheng*. Effects of Lactobacillus plantarum and flavourzyme addition on protein degradation and flavor development in grass carp during fermentation[J]. Food Chemistry-X, 2024, 22: 101439.

[2] Xiao Naiyong, Xu Huiya, Hu Yun, Zhang Yurui, Shi Wenzheng*. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation[J]. Food Research International, 2023, 165: 112556.

[3] Xiao Naiyong, Xu Huiya, Jiang Xin, Sun Tongtong, Luo Yixuan, Shi Wenzheng*. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an Enose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis[J]. Food Research International, 2022, 158: 111584.（高被引SCI论文）

[4] Xiao Naiyong, Xu Huiya, Guo Quanyou*, Shi Wenzheng*. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation[J]. Journal of Food Biochemistry. 2022, 45(11): 14405.

[5] Xiao Naiyong, Huang Haiyuan, Liu Junya, Jiang Xin, Chen Qin, Chen Qing, Shi Wenzheng*. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor[J]. Journal of Food Biochemistry, 2021, 45(11): 13946.