个人信息

教师姓名：罗小迎

性别：女

学历：博士

职称：讲师

所属系（中心）：食品营养与健康系

电子邮箱：9906664@haust.edu.cn

一、个人简介

罗小迎，博士，讲师。主要研究方向为水产制品质地与风味品质形成机制与调控，水产副产物高值化利用。近5年主要参与国家重点研发计划项目2项，国家自然科学基金面上项目2项。目前在《Food Chemistry》、《International Journal of Biological Macromolecules》、《Journal of food Engineering》等食品领域TOP期刊以第一作者发表SCI论文8篇，其中ESI高倍引1篇。参编《食品化学》教材1部。主讲本科生《基础营养学》等课程。

二、教学科研项目情况

1. 国家重点研发计划 (蓝色粮仓科技创新)，水产品加工过程中风味品质形成的分子基础与调控机制，参与

2. 国家重点研发计划，预制调理淡水鱼腥味消减、绿色加工和定制组合关键技术研究及产业化示范，参与

3. 国家自然科学基金面上项目，多酚-TGase对鱼糜凝胶物性调控的协同增效机制研究，参与

4. 国家自然科学基金面上项目，“鱼糜凝胶过熟味形成的机制及其消减途径研究”，参与

三、代表性成果情况

1. 学术论文：

（1） Xiaoying Luo, Guoyan Ren, Shanbai Xiong, Yueqi An, Kang Huang, & Yang Hu^*. Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis. Food Chemistry: X, 2025, 29, 102630.

（2） Xiaoying Luo, Guoyan Ren, Qin Yang, Yueqi An, Juntao Zhang, Evgeny A. Shirshin, Shanbai Xiong, & Yang Hu^*. Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage. Food Chemistry, 2025, 484, 144343.

（3）Xiaoying Luo, Kang Huang, Yuelei Lei, Yueqi An, Shanbai Xiong, Yang Hu^*. Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances. Journal of Food Engineering, 2024, 371, 111975.

（4）Xiaoying Luo, Kang Huang, Yongxin Niu, Xu Zhang, Yueqi An, Ru Liu, Shanbai Xiong, Yang Hu^*. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees. Food Chemistry, 2024, 432, 137268.

（5）Xiaoying Luo, Kang Huang, Yali Yu, Qin Yang, Huifang Yang, Shanbai Xiong, Yueqi An^*, Yang Hu. Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations. Food Chemistry, 2024, 444, 138558.

（6） Xiaoying Luo, Shuting Xiao, Qiufeng Ruan, Qin Gao, Yueqi An^*, Yang Hu, Shanbai Xiong^*. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Food Chemistry, 2022, 372, 131260. (ESI高被引, 被引145)

2. 著作/教材：  

（1）食品化学, 化工教育出版社. 参编