个人简介

1988.9-1992.6,无锡轻工学院发酵工程系学习，获学士学位；1998.9-2000.6，中国科技大学生命科学学院生物化学与分子生物学专业以同等学历申请硕士学位教师进修班学习；1992.7至今，安徽农业大学从事教学和研究工作。为安徽省学术和技术带头人，安徽省蓝莓协会蓝莓加工技术委员会委员，安徽省白酒标准化技术委员会专家。主讲课程：食品生物技术（研究生课程）发酵食品工艺学（本科生课程）主持研究项目：1.树莓新型果酒酿造工艺研究(KJ2008B218），安徽省教育厅自然科学研究项目，2008-2010；2.绿茶提取液过滤技，PALL过滤器（北京）有限公司,2009-2010；3.茶氨酸茶原料探查，可口可乐饮料（上海）有限公司，2011-2012；4.明绿液酒研发，安徽明光酒业有限公司，2012-2013；5.速溶茶加工技术创新与中试，大闽食品（漳州）有限公司，2014-2016；6.EGCG复合CS/β-LG包埋蓝莓花色苷及胃肠道中稳定性的研究，安徽省自然科学基金，2015-2017；7.蓝莓果汁加工关键技术集成及产业化，安徽省科技重大专项，2015-2017.授权国家发明专利：1.一种微波远红外组合的茶叶杀青干燥机装置（ZL201010542683.5）；2.一种高茶多酚速溶茶的制备方法（ZL201010542626.7)；3.一种高花青素含量的蓝莓浓缩汁制备工艺（ZL201210216289.1）；4.一种高亮度的速溶红茶制备方法（ZL201310276385X）；5.茶啤酒澄清剂及澄清方法(专利授权号：ZL201410044111.2)；6.一种高稳定性蓝莓啤酒的制备方法(专利授权号：ZL2015101009968)7.一种浑浊型茶啤酒的制备方法(专利授权号：ZL20152010169160.3)8.一种冠突散囊菌株(专利授权号：ZL201510160451.6)9.一种高香速溶黑茶的制备方法(专利授权号：ZL201510160457.3)10.一种固体黑茶饮料的制备方法(专利授权号：ZL201510160456.9)11.一种稳定的高花色苷蓝莓含片及其制备方法(ZL201610267232.2)12.一种蓝莓花色苷壳聚糖纳米乳液的制备方法及应用(ZL201610444519.8)13.一种含茶褐素的抗皱去油膜类护肤品及其制备方法(ZL201610054927.2)14.一种高产茶褐素的黑曲霉菌株及其应用(ZL201610662623.4)15.一种含茶褐素的洗发水及其制备方法（ZL201610049966.3）获奖：1.“夏秋茶高效利用与速溶茶新产品创制及其产业化”，获2013年中国轻工业联合会科技进步一等奖，第二2.“茶资源增值加工技术研究与应用示范”，获2016年福建省科技进步奖二等奖，第三3.“速溶茶加工技术”，获2012年福建省技术发明奖三等奖，第四

研究领域

食品发酵工程

近期论文

Shuo Wang, Peng Xia, Shaozhen Wang, Jin Liang, Yue Sun, Pengxiang Yue*, Xueling Gao*. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocolloids, 2019, 96, 617–624 Jiao Ge, XueyangYue, Shuo Wang, Jinpeng Chi, Jin Liang, Yue Sun, Xueling Gao*, Pengxiang Yue*. Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro. Food Research International, 2019, 116 (2), 336-345. Jinpeng Chi, Jiao Ge, Xueyang Yue, Jin Liang, Yue Sun, Xueling Gao*, Pengxiang Yue. Preparation of nanoliposomal carriers to improve the stability of anthocyanins. LWT - Food Science and Technology, 2019, 109: 101-107. Yue Sun, Yuwan Wang, Pengpeng Song, Haisong Wang, Na Xua, Yijun Wang, Zhengzhu Zhang, Pengxiang Yue*, Xueling Gao*. Anti-obesity effects of fermented instant teas in vitro and in mice with high-fat diet-induced obesity. Food & Function, 2019, 10, 3502 – 3513. Lingli Zhang, Guangsheng Wu, Wenbo Wang, Junyang Yue, Pengxiang Yue, Xueling Gao*. Effect of blanching process on anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice. International Journal of Food Properties, 2019, 22(1), 1036–1046 Jiao Ge, Pengxiang Yue, Jinpeng Chi, Jin Liang, Xueling Gao*. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 2018， 74，23–31 (Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：23次） YuwanWang, Mingyue Zhang, Zhengzhu Zhang, Jun Jianga, Xueling Gao*, Pengxiang Yue*. Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology (RSM). Journal of food science and technology, 2018, 55 (7), 2579-2586 Junyang Yue, Xiaohui Lu, Huan Zhang, Jiao Ge, Xueling Gao*, Yongsheng Liu. Identification of conserved and novel microRNAs in blueberry. Frontiers in Plant Science, 2017, DOI: 10.3389/fpls.2017.01155 Yuwan Wang, Mingyue Zhang, Zhengzhu Zhang, Hengqian Lu, Xueling Gao*, Pengxiang Yue. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: alpha-glucosidase and pancreatic lipase inhibition and antioxidant activity. Journal of Science of Food and Agriculture, 2017, 97(15), 5100-5106 Bo He, Jiao Ge, Pengxiang Yue, XueYang Yue, Ruiyan Fua, Jin Liang, Xueling Gao*. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in abeverage. Food Chemistry, 2017, 221, 1671–1677.(Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：28次） Jin Liang, Hua Yan, Pradeep Puligundla, Xueling Gao, Yibin Zhou, Xiaochun Wan. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids, 2017, 69，286–292 Jin Liang, Hua Yan, Xiulan Wang, Yibin Zhou, Xueling Gao, Pradeep Puligundla, Xiaochun Wan. Encapsulation of epigallocatechin gallatein zein/chitosan nanoparticles for controlled applications in food systems. Food Chemistry, 2017, 231, 19–24 Jin Liang, Hua Yan, Jiuya Zhang, Wenzhong Dai, Xueling Gao, Yibin Zhou, Xiaochun Wan, Pradeep Puligundla. Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydrate Polymers, 2017, 171,300–306. 周燕丽, 卢恒谦, 徐立伟, 岳鹏翔, 高学玲*. 液态发酵茯苓菌丝体形态与产胞内三萜的关系. 食品与生物技术学报, 2017, 36(06):635-641 Bo He, LingLi Zhang, XueYang Yue, Jin Liang, JunJiang, XueLing Gao*, PengXiang Yue. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chemistry, 2016, 204, 70-76. (Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：82次） Lei Rong, Lijuan Peng, Chitang Ho, Shouhe Yan, Marc Meurens, Zhengzhu Zhang, Daxiang Li, Xiaochun Wan, Guanhu Bao, Xueling Gao*, Tiejun Ling. Brewing and volatiles analysis of three tea beers indicate potential interaction between tea components and lager yeast. Food Chemistry, 2016,197, 161-167. Hengqian Lu, Pengxiang Yue, Yuwan Wang, Ruiyan Fui, Jun Jiang, Xueling Gao*. Optimization of submerged fermentation parameters for instant dark tea production by Eurotium cristatum. Journal of Food Processing and Preservation, 2016,40,1134-1144. 高学玲, 张晶晶, 王玉婉, 岳鹏翔. 高亮度速溶红茶工艺优化. 中国食品学报, 2016, 16(2):108-113 Hengqian Lu, Pengxiang Yue, Yuwan Wang, Xueling Gao*. Study of Bioactive Components and Color Properties of Dark Tea Infusion Manufactured by Eurotium cristatum Using Submerged Fermentation. Advance Journal of Food Science and Technology, 2016, 10(8): 591-596. Weijia Shi, Yu Li, Xueling Gao, RuiyanFu. Improvement of the respiration efficiency of Lactococcuslactis by decreasing the culture pH. Biotechnology Letters, 2016, 38(3), 495-501. Lingli Zhang, Na Li and Xueling Gao*. Phenolic compounds and antioxidant activity of wines fermented using ten blueberry varieties. American Journal of Food Technology, 2016, 11: 291-297. Lingli Zhang, Pengxiang Yue, Jun Jiang, Jisheng Fan, Xueling Gao*. Effect of phenolic compounds on antioxidant activity in 8 blueberry(Vaccinum spp.) juices. Carpathian Journal of Food Science and Technology, 2016,8(2),178-186.