联系方式

院       系: 食品学院

办公电话:041186323262-2

电子信箱: xianbingxu@dlpu.edu.cn

更新时间: 2021-08-21

徐献兵

副教授/硕导


个人简介

201811-至今,大连工业大学,国家海洋食品工程技术研究中心,副教授(骨干);

201912-202012月,加拿大滑铁卢大学分析化学专业,访问学者;

201511-201811月,大连工业大学,国家海洋食品工程技术研究中心,讲师;

20119-20157月,华南理工大学制糖工程,获博士学位;

20089-20117月,华南理工大学制糖工程,获硕士学位;

2004920087月,海南大学食品科学与工程,获学士学位。


研究方向

1.    食品风味化学;

2.    食品胶体与界面化学;

3.    分析化学与感知科学。


主要成果

2017年以第五完成人完成的项目《中餐贝类调理食品加工关键技术开发及产业化》获得大连市科技进步一等奖;2018年以第五完成人的项目《特色贝类食品精深加工关键技术创新及产业化应用》获中国轻工业联合会科技三等奖。承担国家重点研发计划项目1项,国家自然科学基金面上项目1项,国家自然科学青年基金项目1项。在ACSApplied Materials & Interfaces(IF=8.7), Journal of HazardousMaterials(IF=9.0), Ultrasonics Sonochemistry(IF=6.5), Food chemistry(IF=6.3),Talanta, JCA, Journal of agricultural and food chemistry 等刊物发表SCI论文40余篇,其中以第一作者或通讯作者发表SCI收录论文20篇,内容涵盖食品风味研究的数学,材料,生命,化学,工程等理论和技术问题。以第一发明人申请国家专利11项。


科研项目

1.    科技部十三五重点研发计划专项子项目,“中华传统特色水产品特征风味物质构成与形成机理”(基金号:2017YFD0400103),75万元,主持;

2.    国家自然科学基金委员会,面上项目,“酪蛋白粒子稳定的高内相O/W界面行为及其风味缓释机制研究”(基金号:32072261),58万元,主持;

3.    国家自然科学基金委员会,青年科学基金项目,“嫩化鲍鱼热加工风味形成规律研究”(基金号:31601467),20万元,主持,已结题;

4.    国家自然科学基金委员会,青年基金项目,“鲍鱼热加工过程中醛类香味物质的生成途径及其调控机制”(基金号:31601432),20万元,参与,已结题。


出版著作和论文

主要代表论文:

1. Qi-Yue Zhao, Han Li, Hui Chen,Chao Wu, Hesham EI-Seedi, Xian-Bing Xu#(共同通讯作者), MingDu#. High throughput analysis andquantitation of α-dicarbonyls in biofluid by plasmonic nanoshells enhancedlaser desorption/ionization mass spectrometry. Journal of Hazardous Materials, 2020,DOI: 10.1016/j.jhazmat.2020.123580. (SCI, IF9.0)

2. Xiang Li, Xian-Bing Xu#(共同通讯作者), Liang Song, An-QiBi, Chao Wu, Yun-Jiao Ma, Ming Du, Bei-Wei Zhu#. High internal phase emulsion for food-grade 3D printing materials.ACS Applied Materials Interfaces, 2020, DOI: 10.1021/acsami.0c11434. (SCI, IF8.7)

3. Si-Jie Hu, Jian-Hai Wu, Bei-WeiZhu#, Ming Du, Chao Wu, Cui- PingYu, Liang Song, Xian-Bing Xu#(共同通讯作者). Lowoil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound.Ultrasonics Sonochemistry, 2020, DOI: 10.1016/j.ultsonch.2020.105294. (SCI, IF6.5)

4. Qi-Yue Zhao, Chao Wu, Cui-PingYu, An-Qi Bi, Xian-Bing Xu#(通讯作者),Ming Du. High stability of bilayer nano-emulsions fabricated by Tween 20 andspecific interfacial peptides. Food Chemistry, 2020, DOI:10.1016/j.foodchem.2020.127877. (SCI, IF6.3)

5. Xiao-Yuan Wang, Yun-Jiao Ma, YuGuo, Xiao-Lin Luo, Ming Du, Liang Dong, Pei Yu, Xian-Bing Xu#(通讯作者).Reinvestigation of formation pathways of 2-acetylthiazole in Maillard Reaction.Food Chemistry, 2020, DOI: 10.1016/j.foodchem.2020.128761. (SCI, IF6.3)

6. Shi-Hui Shan, Yun-Jiao Ma,Chang-Ling Sun, Xiao-Lu Guo, Han Zheng, Xian-BingXu#(共同通讯作者), LeiQin, Jiang-Ning Hu#. A novelmagnetic solid-phase extraction method for detection of 14 heterocyclicaromatic amines by UPLC-MS/MS in meat products. Food Chemistry, 2020, DOI:10.1016/j.foodchem.2020.127630. (SCI, IF6.3)

7. Xian-BingXu(第一作者),Khaled Murtada, Janusz Pawliszyn. Determination of selected volatile terpenesin fish samples via solid phase microextraction arrow coupled with GC-MS.Talanta, 2020, DOI: 10.1016/j.talanta.2020.121446. (SCI, IF5.3)

8. Yu Guo, Chao Wu, Ming Du, Song-YiLin#Xian-Bing Xu#(共同通讯作者), Pei Yu.In-situ dispersion of casein to form nanoparticles for Pickering high internalphase emulsion. LWT-Food Science and Technology, 2020, DOI:10.1016/j.lwt.2020.110538. (SCI, IF4.0)

9. Yun-Jiao Ma, An-Qi Bi, Xiao-YuanWang, Lei Qin, Ming Du, Liang Dong, Xian-BingXu#(通讯作者). Dispersivesolid-phase extraction and dispersive liquid–liquid microextraction for thedetermination of flavor enhancers in ready-to-eat seafood by HPLC-PDA. FoodChemistry, 2020, 309: 125753. DOI: 10.1016/j.foodchem.2019.125753. (SCI, IF6.3)

10. Jing-Jing Fu, Cong Sun, Xian-Bing Xu#(共同通讯作者),Da-Yong Zhou, Liang Song#, Bei-Wei Zhu.Improving the functional properties of bovine serum albumin-glucose conjugatesin natural deep eutectic solvents. Food Chemistry, 2020, 328: 127122. DOI: 10.1016/j.foodchem.2020.127122.(SCI, IF6.3)

11. Xiang Li, Liang Song, Xian-Bing Xu#(共同通讯作者),Cheng-Rong Wen, Yun-Jiao Ma, Cui-Ping Yu, Ming Du, Bei-Wei Zhu#. One-step coextraction method forflavouring soybean oil with the dried stipe of Lentinus edodes (Berk.) sing by supercritical CO2 fluidextraction. LWT - Food Science and Technology, 2020, 120: 108853. (SCI, IF4.0)

12. An-Qi Bi, Xian-Bing Xu(通讯作者), Yu Guo, Ming Du,Cui-Ping Yu, Chao Wu, Ultrasound pre-fractured casein and in-situ formation of highinternal phase emulsions. Ultrasonics Sonochemistry, 2019, 64: 104916. DOI: 10.1016/j.ultsonch.2019.104916.(SCI,IF6.5)

13. Jian-Hai Wu, Hong-Bo Zhao, Ming Du,Liang Song, Xian-Bing Xu#(通讯作者).Dispersive liquid-liquid microextraction for rapid and inexpensivedetermination of tetramethylpyrazine in vinegar. Food Chemistry, 2019, 286:141-145. (SCI, IF6.3)

14. Yun-Jiao Ma, Jian-Hai Wu, XiangLi, Xian-Bing Xu#(通讯作者),Zhen-Yu Wang, Chao Wu, Ming Du, Liang Song. Effect of alkyl distribution inpyrazine on pyrazine flavor release in bovine serum albumin solution. RSCAdvances, 2019, 9(63): 36951-36959. (SCI, IF3.1)

15. Xu Liang, Jian-Hai Wu, Qi-Yue Zhao,Xiu-Ping Dong, Liang Dong, Lei Qin, Xian-BingXu#(通讯作者),Ming Du. Multiple headspace solid-phase micro-extraction for the total contentdetermination of tetramethylpyrazine in various vinegar samples by GC-FID.Analytical Methods, 2019, 11: 2443-2449. (SCI, IF2.5)

16. Ting-Ting Feng, Jian-Hai Wu, Xu Liang,Ming Du, Lei Qin, Xian-Bing Xu#(通讯作者).Isotope dilution determination for the trace level of 4(5)-methylimidazole inbeverages using dispersive liquid-liquid microextraction coupled withESI-HPLC-MS/MS. Food Chemistry, 2018, 245: 687-691. (SCI, IF6.3)

17. Xian-BingXu(第一作者),Ting-Ting Feng, Jing Zhang, Yun-Jiao Ma, Liang Song. A rapid clean-up methodfor the quantitation of 5-hydroxymethyl-2-furaldehyde in thermally treatedabalone (Haliotis discus) muscle byHPLC-MS/MS. Analytical methods, 2018, 10(42): 5091-5096. (SCI, IF2.5)

18. Ting-Ting Feng, Jian-Hai Wu, XuLiang, Ming Du, Ming-Qian Tan, Lei Qin, Xian-BingXu#(通讯作者).Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected bytenderization and baking processes. Journal of Food Measurement and Characterization,2018, 12(3): 1503-1512. (SCI, IF1.6)

19. Xian-BingXu(第一作者), PeiYu, Shu-Juan Yu. Promotion effect of sulfite on deoxyosones and4-methylimidazole in caramel model system. Food Chemistry, 2017, 223: 121–127. (SCI,IF6.3)

20. Xu Liang, Ting-Ting Feng,Jian-Hai Wu, Ming Du, Lei Qin, Zhen-Yu Wang, Xian-Bing Xu#(通讯作者).Vortex-Assisted Liquid-Liquid Micro-extraction Followed by Head Space SolidPhase Micro-extraction for the Determination of Eugenol in Fish Using GC-MS.Food Analytical Methods, 2017, 11(3): 790-796. (SCI, IF2.6)

21. Jian-Hai Wu, Ting-Ting Feng, Xu Liang,Cui-Ping Yu, Liang Dong, Ming Du, Ming-Qian Tan, Xian-Bing Xu#(通讯作者). Determinationof HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic AssistedLiquid–Liquid Micro-Extraction Coupled with CapillaryElectrophoresis-Ultraviolet Detection. Food Analytical Methods, 2017, 11(2):479-485. (SCI, IF2.6)

22. Ting-Ting Feng, Xian-Bing Xu#(通讯作者),Ming Du, Ming-Qian Tan, Lei Qin, Bei-Wei Zhu. Simultaneous determination ofglyoxal, methylglyoxal and diacetyl in beverages using vortex-assistedliquid–liquid microextraction coupled with HPLC-DAD. Analytical Methods, 2017,9(16): 2445-2451. (SCI, IF2.5)

23. Ting-Ting Feng, Xu Liang, Jian-HaiWu, Lei Qin, Ming-Qian Tan, Bei-Wei Zhu, Xian-BingXu#(通讯作者). Isotopedilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages usingvortex-assisted liquid–liquid microextraction coupled with ESI-HPLC-MS/MS.Analytical Methods, 2017, 9(25): 3839-3844. (SCI, IF2.5)


在读学生人数

在读硕士研究生6名,协助指导博士研究生3名。


毕业学生人数

已毕业硕士研究生5名,2018年辽宁省优秀硕士论文获得者1人。