于希良

       讲师

个人简介

       于希良，博士，讲师。现任大连工业大学食品学院教师，主要从事水产品加工与营养功能调控研究。
       2026年7月至今，大连工业大学 食品学院，讲师
       2019年9月至2026年6月，大连工业大学食品科学与工程专业，硕博连读
       2025年6月至2026年5月，奥克兰理工大学理学院，国家留学基金委博士联合培养
       2015年9月至2019年6月，青岛工学院食品科学与工程，本科

研究方向

       1. 鱼源蛋白食品开发及质地调控；
       2. 食品口腔加工行为。

主要成果

       发表学术论文30篇，其中以第一作者发表SCI论文9篇，EI论文1篇，高被引论文1篇，参与制（修）订标准1项。

出版著作和代表论文

近年代表论文

       1. Xiliang Yu, Lin Han, Qinggang Xu, Shengjie Li, Sangeeta Prakash, Xiuping Dong*. Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum. Food Hydrocolloids, 2024, 153:109981 (Q1 TOP，IF=12.4, ESI高被引)
       2. Xiliang Yu, Lin Han, Jiaqi Liu, Jinfeng Pan, Chenxu Yu, Xiuping Dong*. Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel. Food Hydrocolloids, 2024, 147:109393. (Q1 TOP，IF=12.4)
       3. Xiliang Yu, Yue Wang, Wenyu Zhao, Shouwei Li, Jinfeng Pan, Sangeeta Prakash, Xiuping Dong*. Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste. Food Hydrocolloids, 2023, 137:108333. (Q1 TOP，IF=12.4)
       4. Xiliang Yu, Chen Li, Mengdi Zhou, Sangeeta Prakash3, Xiuping Dong*. Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties. Food Research Internation, 2025, 202:115683. (Q1 TOP，IF=8.0)
       5. Xiliang Yu, Yue Wang, Lin Han, Shiyi Liu, Michelle Ji Yeon Yoo, Xiuping Dong*. Enhancing the adaptability of cod soft gels for oral processing. Journal of Food Engineering,2026,412,112937. (Q2, IF=5.8)
       6. Xiliang Yu, Danxuan Wu, Lin Han, Jinye Yang, Sangeeta Prakash, Xiuping Dong*. Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier. International Journal of Biological Macromolecules,2024,282:137418 (Q2，IF=8.5)
       7. Xiliang Yu, Shibiao Wei, Meiyu Zhao, Yanxin Li, Yizhen Huang, Kunihiko Konno, Xiuping Dong*. Effect of heat-treatment times on the microstructure and water absorption properties of sea cucumber. International Journal of Food Science Technology, 2022, 58(2): 701-711.( Q3，IF=3.3)
       8. Xiliang Yu, Yue Wang, Yisha Xie, Shibiao Wei, Haochen Ding, Chenxu Yu, Xiuping Dong*. Gelation properties and protein conformation of Grass Carp fish ball as influenced by egg white protein. Journal of Texture Studies, 2022, 53(2). ( Q3，IF=3.2)
       9. Chen Li#, Xiliang Yu# (Co-first author), Yue Wang, Sangeeta Prakash, Xiuping Dong*. Innovative 3D printed multigrain rice and silver carp surimi diets: rheological, textural, and nutritional solutions for the elderly with dysphagia. Food Bioscience, 2024, 105314. （Q1，IF=5.9，共同1作）
       10. 于希良，蔺小雨，谢伊莎，祁立波，丁浩宸，尚珊，董秀萍*. 鱼肉颗粒及壳寡糖对中餐鱼滑品质影响.中国食品学报，2023，23(10)：136-145.