食品科學與工程，博士，副教授，碩士研究生導師，Food science of Animal Products和Frontiers in Nutrition等雜志（青年）編委，湖南省“三區”科技人才，湖南省科技特派員，長沙市企業兼職科技副總。
電話：13574323686
電子信箱：[email protected]
【個人簡介】
2019年華中農業大學工學博士畢業；2019-2023年任長沙理工大學化學與生物工程學院講師，碩士研究生導師；2023年至今，任長沙理工大學食品與生物工程學院副教授，碩士研究生導師。主要研究方向為蛋制品、畜產品、水產品等加工或品質改良。先后主持國家自然科學基金青年項目、湖南省自然科學基金青年項目、湖南省教育廳一般、教改項目等省部級以上項目4項。在國內外學術期刊發表科研論文上發表論文40余篇，其中第一/通訊作者25篇（SCI 18篇，CSCD 6篇）；先后入選湖南省“三區”科技人才，長沙市企業兼職科技副總，湖南省科技特派員。
【主講課程】
1.《食品風味化學》、《水產品加工與貯藏工程專題》、《農產品加工與貯藏工程專題》（碩士生）；
2.《試驗設計與數據分析》、《食品衛生學》（本科生）。
【主要研究領域】
1.傳統蛋制品品質改良、風味形成機制及安全防控；
2.水產（制）品品質味改良、風味調控機制。
【主要科研項目】
1.國家自然科學基金青年項目：強堿（OH-）和Cu2+對皮蛋清晚期糖化終末產物形成的協同誘導機制（32101871），30萬元，2022年-2024年，主持；
2.湖南省自然科學基金青年項目：強堿與 Cu2+對皮蛋中晚期糖化終末產物形成的影響機制（2021JJ40569），5萬元，2021-2023年，主持；
3.湖南省教育廳青年科學研究項目：不同形式超聲輔助熟化對咸蛋品質特性和風味特征的影響機制研究（19C0080），2萬元；2019-2021年；主持；
4.湖南省普通高等學校教學改革研究項目：課程思政視角下《試驗設計與數據處理》教學研究與實踐（HNJG-20230363），2萬元；2024-2026年；主持。
【主要科研論文】
[1]Xiaole Xiang, Guofeng Jin, Mostafa Gouda, Yongguo Jin, Meihu Ma. Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics, Food research international, 2019,116,767-777.
[2]Xiaole Xiang, Yalan Wang, Zhihui Yu, Meihu Ma, Zhihui Zhu, Yonguo Jin. Nondestructive characterization of egg odor and fertilization status by SPME/GC-MS coupled with electronic nose, Journal of the Science of Food and Agriculture,2019,99(7):3264-3275.
[3] Xiaole Xiang, Yuanyuan Liu, Yang Liu, Yongguo Jin. Changes in structure and
flavor of egg yolk gel induced by lipid migration under heating, Food Hydrocolloids,
2020,98,105257.
[4] Yu Huang#, Xiaole Xiang#, Xiaoying Luo, Xiuting Li, Xiongwei Yu, Shugang Li. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound, Ultrasonics Sonochemistry, 2021,78,105717.
[5]Xuyue Wang, Yu Huang, Bin Zhou, Weijian Xu, Xiaole Xiang*, Qun Huang, ShugangLi. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking, Ultrasonics Sonochemistry, 2021,75,105579.
[6] Rong Meng, Lin Li, Yiqun Huang, Yongle Liu, Xiayin Ma, Xiaole Xiang*. Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus), Journal of Food Measurement and Characterization,2021,15:5599-5606.
[7]Xiaole Xiang, gan Hu,Yongguo Jin, Guofeng Jin, Meihu Ma. Non-destructive characterization gender of chicken eggs by odor using SPME/GC-MS coupled with chemometrics, Poultry Science,2022,101(3):101619 .
[8] Xiaole Xiang, Zhuosi Yu, Yongle Liu,Yiqun Huang, Jingjing Wang, Lei Chen, Meihu Ma. Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken. Poultry Science,2022,101(7):101906.
[9] Xiaole Xiang, Gan Hu, Zhuosi Yu, Xianghong Li, Faxiang Wang, Xiayin Ma, Yiqun Huang, Yongle Liu , Lei Chen. Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. Innovative Food Science and Emerging Technologies,2022,79:103054.
[10]Yongyan Wu1, Xiaole Xiang1, Lan Liu, Fengping An, Fang Geng, Qun Huang, Shaofeng Wei. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. LWT-Food Science and Technology,2022,171:14155.
[11] Zhuosi Yu, Lin Ye, Yating He, Xinhong Lu, Le Chen, Shiqin Dong, Xiaole Xiang. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling，Food Chemistry,2023 (424):136310
[12] Xiaole Xiang, Le Chen, Shiqin Dong, Faxiang Wang, Xianghong Li, Yiqun Huang, Yongle Liu, Qun Huang, Shugang Li, Lin Ye. Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl, Food Chemistry,2024 (429):136823
[13] Yang Chenrui#, Hu Gan#, Xiang Xiaole#, Wu Di, Wang Beibei, Wang Jinqiu, Geng Fang*. Translucency mechanism of heat-induced pigeon egg white gel. International Journal of Biological Macromolecules,2023,253:126909
[14] Yongyan Wu1, Xiaole Xiang1, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo*,Qun Huang*, Yan Zhou*. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing, Ultrasonics Sonochemistry,2024,102: 106746.
[15] Xiaole Xiang, Le Chen, Shiqin Dong, Zixiao Li, Yongle Liu, Yingqun Wu, Shugang Li, Lin Ye. Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling, Food Research International,2024 (195): 114945
[16] Le Chen, Shengxin Yin, Shiqin Dong, Peng Xu, Xiaole Xiang*. A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion:
From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation. Food Chemistry,2024 (450):139236
[17] Le Chen, Shiqin Dong, Peng Xu, Zhuosi Yu, Yating He, Yongle Liu, Xiaole Xiang*, Qun Huang, Shugang Li, Lin Ye. Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation, Food Chemistry, 2024 (463):141321
[18] Xiaole Xiang, Shiqin Dong, Le Chen, Yongle Liu, Yingqun Wu, Meijuan Yu, Gan Hu, Shugang Li, Lin Ye. The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound, Food Research International,2024 (197):115152
【社會科技服務】
1.2021年，入選湖南省“三區”科技人才，合作企業：永州市新田縣恒豐糧油有限公司；
2.2022年，入選長沙市企業兼職科技副總，合作企業：湖南飄香食品有限公司；
3.2024年，入選湖南省科技特派員，合作企業：瀘溪縣元勝生態養殖有限公司。
