Prof. Xiufang Xia | Meat | Research Excellence Award
Professor | Northeast Agricultural University | China
Prof. Xiufang Xia is a distinguished academic in the field of Food Science and Technology, currently affiliated with a leading institution in China. Her comprehensive academic background forms the basis for a successful career marked by significant contributions to meat science, protein chemistry, and food quality and safety. Her professional experience encompasses academic leadership, extensive research as a principal investigator, and collaborative work with international partners, particularly focusing on the physicochemical properties of food systems. Prof. Xia’s core research interests include the mechanism of protein denaturation and degradation in frozen food products, the functional properties of myofibrillar protein and other food biopolymers, and the application of non-thermal processing technologies for food preservation and quality improvement. Her research skills are highly specialized, covering advanced analytical techniques such as proteomics, metabolomics, rheology, and various structural and thermal analysis methods. Her consistent high-quality research output is reflected in a robust publication record, featuring over 100 papers and an impressive Scopus index of 32 with over 9,000 citations, which has led to her being recognized as a Top Cited Scholar in the field. In conclusion, Prof. Xia is a globally recognized scientist whose work provides fundamental insights into the science of food quality, making her a pivotal figure in advancing sustainable and safe food systems.
Featured Publications:
Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield. (2021), Cited by 18
Effect of high heat treatment and casein reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate. (2022), Cited by 7
Effect of casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. (2023), Cited by 5
Production, composition and preservation of micellar casein concentrate and its application in cheese making: A review. (2022), Cited by 16
Texture, rheological properties and microstructure of soy protein gels coagulated and the effect of soybean soluble polysaccharide on the gel performance. (2015), Cited by 9
Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage. (2024), Cited by 4
Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage. (2024), Cited by 3