个人简历

浙江大学食品与营养系教授、博士生导师，浙江大学舟山海洋研究中心生物所合作教授，国家优秀自费留学生奖获得者、浙江省151人才。中国海洋大学本科、硕士毕业，日本爱媛大学博士毕业。一直从事水产化学、海洋生物资源利用学研究、教学和科技服务工作。在水产动物蛋白资源精深加工、海产品物流保鲜、传统水产制品技术创新以及海洋生物活性物质等方面具有较好的研究积累。主持国家十三五重点研发计划课题、十二五科技支撑计划课题、国家自然科学基金面上项目、浙江省重大农业科技攻关项目、宁波市重大农业科技攻关项目等数十项。排名第一获全国商业联合会科技二等奖1项、浙江省科技三等奖1项及市县级科技奖3项。第一或通讯作者发表相关学术论文80多篇（其中SCI论文46篇，EI论文22篇）；授权专利15项，参编教材专著3本。
教学与课程
目前主讲本科生课程2门：水产品工艺学、乳品工艺学；研究生课程1门：水产加工专题。
《乳品工艺学》是有关乳的组成成份、理化性质及各种乳制品加工原理和加工工艺的科学。它以牛乳为主要研究对象，以乳品科学为基础，综合相关学科知识，研究乳的成份和性质，各种乳制品的加工原理、加工技术和产品质量变化规律,以及乳品企业的良好生产规范和质量保证体系等。其内容包括：乳的组成成份和理化性质，原料乳检验与处理，主要乳制品如巴氏杀菌乳、灭菌乳、发酵乳制品、乳粉等的加工工艺流程、工艺计算与条件、各主要过程的基本原理、设备结构和操作要点等，并介绍了乳品企业的良好生产规范和质量保证体系。设置配套理论教学的验证性实验如乳冰激淋的制作、酸奶制作、农家奶酪制作、乳成分快速测定等。开设探索性实验，培养学生自主设计、动手实验能力。
《水产品工艺学》水产品加工工艺学介绍两个方面的内容，一方面是水产品肌肉组织特性，鱼贝类死后变化，鱼贝类色香味、海藻化学等基础知识；另一方面是水产品传统加工工艺与现代加工工艺；海洋生物活性物质的利用等。使学生掌握水产品加工的理论知识和基本技能，了解水产品加工领域的最新研究结果和进展，为今后深入学习水产品基础理论研究、开发新型海洋食品和海洋药物等相关工作打下基础。设置相应实验课程。
《水产品加工专题》针对食品及相关专业研究生所开设的课程。课程主要讲述水产食品原料学及其加工特性与加工适性；典型大宗水产食品加工工艺相关内容；水产食品加工的上下游行业与水产食品质量与安全的关联性。结合传统与现代加工工艺，介绍国内外最新发展状况。既有宏观方面的了解，又有经典具体加工案例的介绍，旨在让学生对水产加工领域有一个理性的认知；培养学生在食品加工领域的创新能力。
科研
主要从事海、水产品蛋白质资源精深加工、传统水产制品升级加工技术、水产品物流保鲜技术及海洋功能化合物等方面的研究。近年来在海水产品肌肉蛋白质资源的性质及加工适性方面积累较好的研究基础。对严重遏制鱼糜产业发展的鱼糜凝胶劣化现象及发生机理进行研究，系统阐明蛋白质水解酶类半胱氨酸型组织蛋白酶对鱼糜凝胶劣化现象的参与作用及其作用机理，为阐明并完善modori机理、消除modori现象奠定重要的基础。对照研究深度快速冻结、微冻处理及传统冻结方式对东海典型海产品肌肉宏观品质、微观结构的影响，研究结果对以金枪鱼为代表的名贵水产品、带鱼黄鱼鲳鱼等大宗海水产品及其海参鲍鱼等海珍品的高品质贮运、保鲜加工等行业形成推动性影响。对头足类环状肌加工过程中肌纤维片段化等方面进行研究，为头足类加工提供新思路。近年来还涉及低温冷藏、冻结及常温贮运、加工杀菌等温度变化引发的食品特别是水产食品的质地品质变化机理机制研究。
获得科技奖励清单
2014年7月获‘2012-2013年度象山县科技学技术进步奖二等奖’1/5
2015年1月获‘宁波市科学技术奖三等奖’1/7
2015年4月获‘2014年度舟山市技术发明奖二等奖’1/7
2015年6月获2015年度“浙江省技术发明奖”三等奖1/7
2015年12月获2015年“中国商业联合会科学技术奖全国商业科技进步奖”，二等奖1/8
2018年2月获国家教育部“自然科学奖”，一等奖6/6

获得院校等奖励清单
2010年度校“事业家庭兼顾型先进个人”荣誉
2011年度浙江省151人才工程第三层次
2011年度院级先进工作者
2012年度校级先进工作者
2012年度校教学成果二等奖
2013年度校级优秀德育导师
2013年度院级先进工作者
2013年度校优质教学二等奖
2014年度院级优秀党员
2014-2017年度“浙江大学工会工作积极分子”荣誉称号
2017年度学院先进工作者
2017年度校研究生优秀德育导师
获授权专利清单
胡亚芹.耦合泵型便捷式梯度混合器.实用新型专利,.2016:5/8
胡亚芹.配合漩涡振荡器使用的剪切混交管.实用新型专利,.2017:5/5
胡亚芹.双元泵型便捷式梯度混合器.实用新型专利,.2016:7/8
胡亚芹.多管可调式弹夹具自动漩涡振荡器.实用新型专利,.2017:5/5
胡亚芹.鲤鱼背肌中组织蛋白酶L的分离纯化方法.发明专利,.2012:1/5
胡亚芹.一种移液管连续自动冲洗装置.实用新型专利,.2010:1/5
胡亚芹.利用真空微波干燥的速食鱼面的制备方法.发明专利,.2013:1/7
胡亚芹.利用真空冷冻干燥的速食鱼面的制备方法.发明专利,.2012:1/7
胡亚芹.海参多糖的电离辐射降解法.发明专利,.2015:4/8
胡亚芹.果胶磺化的方法.发明专利,.2014:4/8
胡亚芹.利用食品中含有的天然色素制备彩色鱼糜脆片的加工方法.发明专利,.2014:1/7
胡亚芹.一种以鱼糜为主料制作松软点心的方法.发明专利,.2014:1/6
胡亚芹.一种鱼类鲜度K值测定样品前处理方法.发明专利,.2014:1/8
胡亚芹.一种采用可得然胶复配TG酶改善带鱼肉品质的方法.发明专利,.2014:1/9
胡亚芹.一种果蔬清洗杀菌装置及方法.发明专利,.2015:10/14
胡亚芹.一种果蔬清洗杀菌装置及方法.发明专利,.2015:11/14
胡亚芹.一种果蔬清洗杀菌装置.实用新型专利,.2014:6/7
胡亚芹.一种高弹性膳食纤维型海水鱼肉深加工制品的制备方法.发明专利,.2015:1/6
胡亚芹.一种南极冰藻风味海水鱼肉深加工制品的制备方法.发明专利,.2016:1/7
胡亚芹.一种水质季铵盐检测试纸及其制备方法.发明专利,.2016:5/7
胡亚芹.一种水质季铵盐半定量检测方法.发明专利,.2016:5/7
胡亚芹.一种柠檬酸在制备弱酸性电位水中的应用及弱酸性电位水的制备方法.发明专利,.2017:10/11
近年来主持项目
国家自然科学基金面上项目“冻结海产品冰晶的形成机理与增长动力学研究及其对肌肉的影响作用”
国家“十三五”重点研发计划课题“食品新型绿色杀菌关键技术及装备开发”
国家“十三五”重点研发计划专项课题“生鲜食用农产品质地品质变化机制与调控”子课题
十二五国家科技支撑计划课题“海水产品深冷物流关键技术研发”
国家自然科学基金面上项目“鲤鱼背肌中肌球蛋白非结合型组织蛋白酶L的modori作用研究“
浙江省重大科技专项“水产食品临界冰点蛋白胶粘技术集成与产业化”
浙江省重大科技专项重大农业项目“海产品冷冻冰晶控制技术集成及产业化”

研究领域

水产化学
海洋食品保鲜贮运加工
食品新型杀菌""

近期论文

近年来发表的英文论文
YuanLi,YanBai,JiayinHuang,ChunhongYuan,TianDing,DonghongLiu,YaqinHu*. Airglow discharge plasma treatment affects the surface structure and physical properties of zein films. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2019.109813
Chunhu Wu, Jishuai Sun, Yinzhu Lu, Tiantian Wu, Jie Pang*,Yaqin Hu*. In situ self-assembly chitosan/epsilon-polylysine bionanocomposite film with enhanced antimicrobial properties for food packaging. International Journal of Biological Macromolecules. 2019, 132:385-392.
Chunhua Wu, Jishuai Sun, Pingyun Zheng, Xuan Kang, Meiyu Chen, Yuanzhao Li,Yujun Ge, Yaqin Hu**, Jie Pang*;. Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring. Carbohydrate Polymer. 2019,222(115006):1-9.
Yuan Li, Chunhua Wu, Yan Bai, Shuyu Liu, Chunhong Yuan, Tian Ding, Yaqin Hu*. Effect of glow discharge plasma on surface modification of chitosan film. International Journal of Biological Macromolecules. 2019, 138:340–348.
Tiantian Wu, Qingqing Jiang, Dan Wu, Yaqin Hu*, Shiguo Chen, Tian Ding, Xingqian Ye, Donghong Liu, Jianchu Chen. What is new in lysozyme research and its application in food industry? A review. Food Chemsitry. 2019,274:698-709.
Yan Li, Chunhua Wu, Tiantian Wu, Chunhong Yuan, Yaqin Hu*. Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage. Food Science and Nutrion. 2019, 7(3):1131-1143.
Yuan Li, Yubin Ying, Yaqi Zhou, Yujun Ge, Chunhong Yuan, Chunhua Wu**,Yaqin Hu*. A pH-indicating intelligent packaging composed of chitosan-purple potato extractions strength by surface-deacetylated chitin nanofibers. International Jouranal of Biological Macromolecules. 2019,127:376-384.
Yuan Li, Jiaqi Huang, Chunhong Yuan, Tian Ding, Shiguo Chen, Yaqin Hu*. Developing a new spoilage potential algorithm and identifying spoilage volatiles in small yellow croaker (Larimichthys polyactis) under vacuum packaging condition. LWT - Food Science and Technology. 2019,106:209-217.
Lanlan Luan, Liping Wang, Tiantian Wu, Shiguo Chen, Tian Ding, Yaqin Hu*. A study of ice crystal development in hairtail samples during different freezing processes by cryosectioning versus cryosubstitution method. International Journal of Refrigeration. 2018, 87:39-46.
Ying Shao, Chunhua Wu, Tiantian Wu, Yuan Li, Shiguo Chen, Chunhong Yuan, Yaqin Hu*. Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity. Carbohydrate Polymers. 2018, 193:144-152.
Tiantian Wu, Yujun Ge, Yuan Li, Yingchun Xiang, Yangyang Jiang, Yaqin Hu*. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme. International Journal of Biological Macromolecules. 2018, 120(Part A): 1072-1079.
Qingqing Jiang, Emiko Okazakib, Jiawen Zheng, Tingting Que, Shiguo Chen, Yaqin Hu*. Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage. International Journal of Food Properties. 2018, 21(1):1166-1179.
Tiantian Wu, Yuan Li, Ni Shen, Chunhong Yuan, Yaqin Hu*. Preparation and characterization of calcium alginate-chitosan complexes loaded with lysozyme. Journal of Food Engineering. 2018, 233:109-116. (IF= 3.0989)
Haixia Yu, Shuibing Yang, Chunhong Yuan, Qinglan Hu, Yuan Li, Shiguo Chen, Yaqin Hu*. Application of biopolymers for improving the glass transition temperature of hairtail fish meat. Journal of the Science of Food and Agriculture. 2018, 98:1437-1443. (IF/2016=2.4630)
Ying Shaoa, Chunhua Wua, Tiantian Wu, Chunhong Yuan, Shiguo Chen, Tian Ding, Xingqian Ye, Yaqin Hu*. Green synthesis of sodium alginate-silver nanoparticles and their antibacterial activity. International Journal of Biological Macromolecules. 2018, 111:1281-1292. (IF/2016=3.671)
Yaqin Hu, Ying Shao, Chunhua Wu, Chunhong Yuan, Gakushi Ishimura, Wenjuan Liu, Shiguo Chen*. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chemistry. 2018, 242:330-337. (IF5=4.232)
Yuan Li, Chunhua Wu, Tiantian Wu, Liping Wang, Shiguo Chen, Tian Ding, Yaqin Hu*. Preparation and characterization of citrus essential oils loaded in chitosan microcapsules by using different emulsifiers. Journal of Food Engineering. 2018, 217:108-114. (IF= 3.0989)
Tiantian Wu, Jiaqi Huang, Yangyang Jiang, Yaqin Hu*, Xingqian Ye, Donghong Liu, Jianchu Chen. Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity. Food Chemistry. 2018, 240:361–369. (IF5=4.232)
Tiantian Wu, Chunhua Wu, Zhongxiang Fang, Xiaobin Ma, Shiguo Chen, Yaqin Hu*. Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker. Food Control. 2017, 79:317-324. (IF5=3.458)
Chunhua Wu, Shalu Fu, Yingchun Xiang, Chunhong Yuan, Yaqin Hu*, Shiguo Chen, Donghong Liu, Xingqian Ye. Effect of chitosan gallate coating on the quality maintenance of refrigerated (4oC) silver pomfret (Pampus argentus). Food and Bioprocess Technology. 2016,9:1835–1843 (IF5=3.031)
Luan Lanlan, Shalu Fu, Chunhong Yuan, Gakushi Ishimura, Shiguo Chen, Jianchu Chen, Yaqin Hu*. Combined Effect of Superchilling and Tea Polyphenols on the Preservation Quality of Hairtail (Trichiurus Haumela). International Journal of Food Properties. 2017, 20(S1):S992-S1001.
Lanlan Luan1, Chunhua Wu1, Liping Wang, Yuan Li, Gakushi Ishimura, Chunhong Yuan, Tian Ding, Yaqin Hu*. Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment. International Journal of Food Properties. 2017, 20(S3):S2696–S2707.
Tiantian Wu1, Chunhua Wu1, Shalu Fu, Liping Wang, Chunhong Yuan, Shiguo Chen, Yaqin Hu*;. Integration of lysozyme into chitosan nanoparticles for improvingantibacterial activity. Carbohydrate Polymers. 2017, 155:192–200. (IF5=4.689)
Shalu Fu1, Chunhua Wu1, Tiantian Wu, Haixia Yu, Shuibing Yang, Yaqin Hu*. Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation. Food Chemistry. 2017,221:657-663. (IF5=4.232 )
Yaqin Hu, Tiantian Wu, Chunhua Wu, Shalu Fu, Chunhong Yuan, Shiguo Chen*. Formation and optimization of chitosan-nisin microcapsules and its characterization for antibacterial activity. Food Control. 2016,72:43-52. (IF5=3.458)
TIantian Wu, Chunhua Wu, Yingchun Xiang, Jiaqi Huang, Lanlan Luan, Shiguo Chen, Yaqin Hu*. Kinetics and mechanism of degradation of chitosan by combining sonolysis with H2O2/ascorbic acid. RSC Advance. 2016(6):76280-76287. (IF5=3.485)
Chunhua Wu, Yaqin Hu*, Shiguo Chen, Jianchu Chen, Donghong Liu, Xingqian Ye. Formation mechanism of nano-scale antibiotic and its preservation performance for silvery pomfret. Food Control. 2016,69:331-338. (IF5=3.458)
Chunhua Wu, Liping Wang, Zhongxiang Fang, Yaqin Hu*, Shiguo Chen, Tatsuya Sugawara, Xingqian Ye. The effect of the molecular architecture on the antioxidant properties of Chitosan gallate. Marine drugs, 2016,14(5):95-113. (IF5=4.031)
Chunhua Wu, Tiantian Wu, Zhongxiang Fang, Jiawen Zheng, Shao Xu, Shiguo Chen, Yaqin Hu* and Xingqian Ye. Formation, characterization and release kinetics of chitosan/g-PGA encapsulated nisin nanoparticles. RSC Advances, 2016, 6(52): 46686–46695. (IF5=3.485)
Chunhua Wu, Jinhu Tian, Tiantian Wu, Yaqin Hu*, Shiguo Chen, Shan Li, Tatsuya Sugawara, Xingqian Ye. Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging. Carbohydrate Polymers. 2016，146:10-19 (IF5=4.689)
Chunhua Wu, Yuan Li, Liping Wang, Yaqin Hu*, Jianchu Chen, Xingqian Ye, Donghong Liu. Efficacy of chitosan-gallic acid coating on shelf-life extension of refrigerated Pacific mackerel fillets. Food and Bioprocess Technology. 2016, 9(4):675-685. (IF5=3.031)
Chunhua Wu, Liping Wang, Yaqin Hu*, Shiguo Chen, Donghong Liu, Xingqian Ye. Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance. RSC Advances. 2016, 6(25):20892-20900.
Yaqin Hu, Wenjuan Liu, Chunhong Yuan, Katsuji Morioka, Shiguo Chen*, Donghong Liu, Xingqian Ye. Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase. Food Chemistry. 2015,176: 115-122.
Chunhua Wu, Chunhong Yuan, Shiguo Chen, Donghong Liu, Xingqian Ye, Yaqin Hu*. The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp) meat Gel. Food Chemistry. 2015,179:222-231.
Yaqin Hu, Shan Li, Junhui Li, Xingqian Ye, Tian Ding, Donghong Liu, Jianchu Chen, Zhiwei Ge, Shiguo Chen*. Identification of a highly sulfated fucoidan from sea cucumber (Pearsonothuria graeffei) with well-repeated tetrasaccharides units. Carbohydrate Polymers. 2015,134:808-816.
Yaqin Hu, Katsuji Morioka, Shiguo Chen, Donghong Liu*, Xingqian Ye. Effect of Iced-Storage on the Activity of Cathepsin L and Trypsin-like Protease in Carp dorsal muscle. LWT - Food Science and Technology. 2015,60:1249-1253. (IF5=3.095)
Yaqin Hu1, Xingqian Ye1, Xinzi Yin, Shiguo Chen*. Sulfation of citrus pectin by pyridine-sulfurtrioxide complex and its anticoagulant activity. LWT - Food Science and Technology. 2015,60:1162-1167.
Chunhua Wu1, Chunhong Yuan1, Xingqian Ye, Yaqin Hu*, Shiguo Chen, Donghong Liu. A critical review on superchilling preservation technology in aquatic product. Journal of Integrative Agriculture. 2014,13(12):2788-2789.
Yaqin Hu, Hiaxia Yu, Kaicheng Dong, Shuibing Yang, Xingqian Ye, Shiguo Chen*. Analysis of the tenderization of jumbo squid (Dosidicus gigas) meat by ultrasonic using response surface methodology. Food Chemistry. 2014,160:219-225.
Yaqin Hu, Jiaqi Zhang, Koji Ebitani, Kunihiko Konno*. Development of simplified extraction method of ATP-related compounds from fish meat. Nippon suisan gakkaishi. 2013, 79(2):219-225.
Jinjie Zhang, Yanjia Yao, Xingqian Ye, Zhongxiang Fang, Jianchu Chen, Dan Wu, Donghong Liu, Yaqin Hu*. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup. Journal of food science and technology-mysore. 2013, 50(3):542-548.
Jinjie Zhang, Dan Wu, Donghong Liu, Fang, Z.X., Jianchu Chen, Yaqin Hu*, Xingqian Ye. Effect of Cooking Styles on the Lipid Oxidation and Fatty Acid Composition of Grass Carp (Ctenopharyngodon idellus) Fillets. Journal of Food Biochemistry. 2013, 37:212-219.
Yaqin Hu, Tingting Que, Zhongxiang Fang, Wenjuan Liu, Shiguo Chen, Donghong Liu, Xingqian Ye*. Effect of different drying methods on the protein and product quality from hairtail fish meat gel. Drying Technology. 2013,31(12):1707-1714.
Jinjie Zhang, Zhongxiang Fang, Yumin Cao, Yuting Xu, Yaqin Hu*, Xingqian Ye, Wenge Yang. Effect of different drying processes on the protein degradation and sensory quality of Layú: A Chinese dry-curing grass carp. Drying Technology. 2013,31(12):1715-1722.
Shuibing Yang, Chengmei Liu, Wei Liu, Haixia Yu, Huijuan Zheng, Wei Zhou, Yaqin Hu*. Preparation and characterization of nanoliposomes entrapping medium-chain fatty acids and vitamin C by lyophilization. International Journal of Molecular Sciences. 2013,14:19763-19773.
Donghong Liu, Ningbo Liao, Xingqian Ye, Yaqin Hu*, Dan Wu, Xin Guo, Jianjun Zhong, Jianyong Wu, Shiguo Chen. Isolation and Structural Characterization of a Novel Antioxidant Mannoglucan from a Marine Bubble Snail, Bullacta exarata (philippi). Marine Drugs. 2013,11:4464-4477.
Yaqin Hu, Rong Ji, Hai Jiang, Jinjie Zhang, Jianchu Chen, Xingqian Ye*. Participation of cathepsin L in modori phenomena in carp (Cyprinus carpio) surimi gel. Food Chemistry. 2012,134(4):2014-2020.
近年来发表的中文论文
胡亚芹，葛雨珺，白妍，李苑，丁甜，陈士国*. 热处理对肉类蛋白质构的影响. 渔业科学进展 2019,40(5):175-184.
沈妮,吴甜甜,李苑, 江杨阳, 陈士国, 胡亚芹.* 低温冷藏对带鱼肌肉蛋白的影响. 渔业科学进展, 2019, 40(6):196–202.
姚洁玉，李苑，江阳杨，陈士国，胡亚芹*.壳聚糖-柑橘精油微胶囊制备工艺优化及其在凡纳滨对虾保鲜中的应用. 渔业科学进展, 2019, 40(6): 203–209.
白妍，葛雨珺，向迎春，李苑，丁甜，胡亚芹*. 非热杀菌技术杀灭食品中芽孢效能及机理研究进展. 食品科学. 2019,40(15):314-321.
白妍,李苑,葛雨珺,余海霞,杨水兵,陈士国, 胡亚芹*. 不同冻结方式对小黄鱼冻藏品质的影响. 中国渔业质量与标准. 2018,8(6):1-10.
向迎春，黄佳奇，栾兰兰，余海霞，杨水兵，杨志坚，胡亚芹*.超声辅助冻结中国对虾 的冰晶状态与其水分变化的影响研究. 食品研究与开发. 食品研究与开发. 2018 (2) :203-210.
向迎春，黄佳奇，栾兰兰，余海霞，杨水兵，杨志坚，胡亚芹*. 冻结方式对凡纳滨对虾贮藏中组织冰晶及品质的影响. 食品工业科技.食品工业科技. 2018,39(5):280-287.
邵颖,姚洁玉,江杨阳,丁甜,陈士国,胡亚芹*.抗冻剂对鱼肉蛋白质冷冻变性的保护作用. 食品科学. 食品科学2018,39(7):291-297.
黄佳奇,向迎春,邵颖,杨水兵,胡亚芹*.分析包装条件对小黄鱼优势腐败菌的影响. 食品研究与开发. 2018,39(8):176-181.
余海霞，杨水兵，杨志坚，李苑，王丽平，胡亚芹*. 超低温深冷速冻对三疣梭子蟹冻裂率的影响. 食品工业科技. 2017, 38(19):284-288.
江杨阳，杨水兵，余海霞，姚洁玉，邵颖，陈士国，胡亚芹*. 不同冻结方式对红虾肌肉品质的影响. 现代食品科技. 2017,33(10):1-8.
姚洁玉,杨水兵,余海霞,江杨阳,邵颖,胡亚芹*. 液氮超低温冻结对梭子蟹品质的影响. 食品科学技术学报,2017,35(2):27 -35.
王丽平，李苑，余海霞，杨水兵，胡亚芹*. 高压电场对生鲜食品的保鲜机理研究进展. 食品科学. 2017 (3) :278-283.
鲁珺，余海霞，杨水兵，姜晴晴，刘文娟，董开成，胡亚芹*. 液氮深冷速冻对三疣梭子蟹品质和微观组织结构的影响.中国食品学报. 2016, 16(9):87-94.
胡玥，杨水兵，余海霞，李钰金，李珊，胡亚芹*. 微冻保鲜方法对带鱼品质及组织结构的影响. 食品科学. 2016, 37(18):290-297.
姜晴晴，吴春华，董开成，陈士国，叶兴乾，胡亚芹*. 解冻方式对带鱼蛋白性质及肌肉品质的影响. 中国食品学报. 2016,16(11):17-27.
李苑，王丽平，李钰金，胡亚芹*. 水产品冻结贮藏中冰晶的形成及控制研究进展. 食品科学. 2016, 337(19):277-282.
姜晴晴,邵世奇,陈士国,叶兴乾,刘东红,胡亚芹*.冻融循环对带鱼蛋白性质及肌肉品质的影响.中国食品学报. 2016, 16(4):122-129.
刘文娟，木尼热，吴春华，李珊，胡玥，胡亚芹*.胡柚皮粉对带鱼肌原纤维蛋白凝胶特性的影响. 现代食品科技. 2015, 31(1):77-83.
董开成,杨水兵,余海霞,陈士国,杨志坚,鲁珺,胡亚芹*. 不同预冻条件对小黄鱼品质的影响. 现代食品科技. 2015,31(2):225-231.
鲁珺，余海霞，杨水兵，姜晴晴，刘文娟，董开成，胡亚芹*.液氮速冻对银鲳鱼品质及微观结构的影响.现代食品科技.2015,31(4):210-216.
姜晴晴，鲁珺，胡玥，陈士国，叶兴乾，胡亚芹*.羟基自由基氧化体系对带鱼蛋白性质的影响.现代食品科技. 2015,31(5):116-123.
胡玥，吴春华，陈士国，胡亚芹*.微冻技术在水产品保鲜中的研究进展.食品工业科技. 2015, 36(09):384-390.
姜晴晴，刘文娟，鲁珺，陈士国，叶兴乾，胡亚芹*.冻结与解冻处理对肌肉品质的影响.食品工业科技2015, 36(08)：384-389.
阙婷婷，郑家闻，陈士国，姜晴晴，刘文娟，叶兴乾，胡亚芹*.微冻保鲜与冻藏保鲜对乌鳢品质的影响比较.中国食品学报.2015,6:136-147.
胡亚芹,胡庆兰, 杨水兵, 任西营, 陈士国, 叶兴乾, 刘东红, 余海霞*. 不同冻结方式对带鱼品质影响的研究.现代食品科技.2014,30(2):23-30.
余海霞，任西营，郑刚，杨志坚，胡亚芹*，胡庆兰，杨水兵. 超滤结合臭氧处理的海水在鱿鱼加工中的应用. 现代食品科技.2014,30(3):163-168.
王天明，苏意钢，马永钧，秦乾安，叶兴乾，陈士国，胡亚芹*.海地瓜多肽分离及抗氧化活性研究现代食品科技.2014,30(5):75-81.
姜晴晴，李珊，刘文娟，鲁珺，陈士国，叶兴乾，胡亚芹*. 冻融循环对秘鲁鱿鱼蛋白及肌肉品质的影响.现代食品科技. 2014,30(7):171-178.
胡庆兰, 余海霞, 杨水兵, 任西营, 叶兴乾, 胡亚芹*. 栅栏技术在带鱼制品生产及保鲜中的应用研究.中国食品学报. 2014,14(9):147-156.
任西营,杨志坚,余海霞,郑刚,胡亚芹*, 杨水兵, 胡庆兰,叶兴乾. 处理海水在鱿鱼加工中的应用研究.中国食品学报. 2014,14(9):157-163.
刘文娟,陈瑶,姜晴晴,鲁珺,董开成,胡亚芹*. 可得然胶对带鱼肌肉蛋白质凝胶特性的影响现代食品科技. 2014,30(9):126-133.
阙婷婷,刘文娟,陈士国,刘东红,叶兴乾,胡亚芹*. 水产品低温保鲜技术研究现状. 中国食品学报 2013,13(8):181-189.
张进杰，阙婷婷，曹玉敏，徐玉亭，姚燕佳，胡亚芹*，叶兴乾. 壳聚糖、Nisin涂膜在鲢鱼块冷藏保鲜中的应用. 中国食品学报 2013,13(8):132-139.
余海霞，杨水兵，杨志坚，胡亚芹*，胡庆兰，任西营，董开成. 超声波处理对鱿鱼嫩化效果的影响. 中国食品学报 2013,13(11):7-14.
中国食品学会高级会员，中国水产学会水产品加工分会委员，东亚水产科技协会（EAFTA）成员。