Zhao Xinxin

Doctor of Engineering, Lecturer, Master's Supervisor

College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China

E-mail: xxzhao@yzu.edu.cn

Brief personal experience and educational background

2010.09 -- 2014.06 College of Food Science, Northeast Agricultural University, Bachelor degree of Food Engineering

2014.09 -- 2019.12 Doctor degree in of Animal Product Processing Engineering, College of Food Science, Northeast Agricultural University (advance to Master's degree)

2020.04 -- Present Lecturer, College of Food Science and Engineering, Yangzhou University

Main research interests

1. Food science and engineering

2. Meat science

3. Processing of animal products

4. Protein chemistry

Publised papers

1. Zhao Xinxin, Sun Xiankun, Lai Bangcheng, Wu Mangang, Ge Qingfeng, Peng Xinyan, Kong Baohua*, Yu Hai*. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate[J]. Food Hydrocolloids, 2024, 154. (doi:10.1016/j.foodhyd.2024.110082) (SCI, IF 10.7 Top)

2. Zhao Xinxin, Sun Xiankun, Lai Bangcheng, Liu Rui, Wu Mangang, Ge Qingfeng, Yu Hai*. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs[J]. Meat Science, 2024, 208. (doi: 10.1016/j.meatsci.2023.109382) (SCI, IF 7.1 Top)

3.   Sun Xiankun,  Wang Qingling, Liu Rui, Wu Mangang, Du Xin, Zhao Xinxin*. Ultrasonic assisted freezing technology and its effect on the meat quality[J]. Food science and technology, 2022, 47(6), 153-158.