一、基本信息
安玥琦，讲师。主持国家自然科学基金青年项目1项，湖北省自然科学基金青年项目1项。以主要完成人参与国家重点研发计划、国家自然科学基金面上项目等4项。以第一/通讯作者在Trends in Food Science & Technology、Food Chemistry、Journal of Agricultural and Food Chemistry等期刊发表SCI论文15篇，发表EI论文4篇，著作章节1篇；申请发明专利4件，其中3件为第一完成人且已授权2件。
研究领域：食品质地与风味品质形成机制与调控、食品风味化学
电子邮件：anyueqi@hubu.edu.cn
二、教育背景及工作经历
2008.09—2012.06 华中农业大学食品科技学院，食品科学与工程，本科
2013.09—2020.06 华中农业大学食品科技学院，食品科学，博士，导师：熊善柏教授
2017.09—2019.09 美国Oregon State University，联合培养博士，导师：Prof. Michael Qian
2020.07—2023.12 华中农业大学水产学院，博士后
2024.01—至今 湖北大学健康科学与工程学院，讲师
三、研究方向
主要研究方向包括：食品风味分析，食品品质形成机制，食品物性学等。
四、科研项目
1. 国家自然科学基金委员会, 青年项目, 冻融诱导的鱼糜凝胶中含硫腥味化合物的形成与释放机制研究, 2024-01-01 至 2026-12-31, 30万元, 在研（主持）
2. 湖北省自然科学基金, 青年项目, 预制调理鱼片中多不饱和脂肪酸的酶促氧化与腥味形成机制, 2023-8至2025-9, 5万元, 在研（主持）
3. 国家自然科学基金委员会, 面上项目, 鱼糜凝胶“过熟味”形成机制及其消减途径研究, 2021-01-01 至 2024-12-31, 58万元, 在研（参与）
4. 国家自然科学基金委员会, 面上项目, TGase诱导的鱼糜凝胶的消化特性及营养释放机制, 2017-01-01 至 2020-12-31, 62万元, 结题（参与）
5. 国家自然科学基金委员会, 面上项目, TGase诱导的脆性鱼糜凝胶的结构演化与风味控释机制研究, 2014-01-01 至 2017-12-31, 85万元, 结题（参与）
6. 中华人民共和国科学技术部, 国家重点研发计划, 水产品加工过程中风味品质形成的分子基础与调控机制, 2018-12 至 2022-12, 722万元, 结题（参与）
五、近5年代表性论文
1. Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, Yueqi An*. Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods. Trends in Food Science & Technology, 2023, 142, 104212. (一区, IF=15.3)
2. Wenrong Li, Li Wen, Shanbai Xiong, Shuting Xiao, Yueqi An*. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chemistry, 2023, 420, 135977. (一区, IF=8.8)
3. Yueqi An, Shanbai Xiong, Yanping Qian, Michael C Qian*. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry. Food Chemistry, 2022, 373, Part B, 131502. (一区, IF=8.8)
4. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong*. Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix), Food Chemistry, 2022, 374, 131762. (一区, IF=8.8)
5. Xiaoying Luo, Shuting Xiao, Qiufeng Ruan, Qin Gao, Yueqi An*, Yang Hu, Shanbai Xiong*. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Food Chemistry, 2022, 372, 131260. (一区, IF=8.8)
6. Yueqi An, Juan You*, Shanbai Xiong*, TaoYin. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 2018, 257: 216-222. (一区, IF=8.8)
7. Yueqi An, Qiufeng Ruan, Wenrong Li, Xuezhen Zhang, Shanbai Xiong*. Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods. Food Chemistry, 2024, 433, 137308. (一区, IF=8.8)
8. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong*. Characterization of warmed-over flavor compounds in surimi gel made from silver carp (Hypophthalmichthys molitrix) by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Journal of Agricultural and Food Chemistry, 2022, 70, 9451−9462. (一区, IF=6.1)
9. Yueqi An, Yanping Qian, Alcazar Magana, Shanbai Xiong, Michael Qian*. Comparative characterization of aroma compounds in silver carp (Hypophthalmichthys molitrix), Pacific whiting (Merluccius productus), and Alaska pollock (Theragra chalcogramma) surimi by aroma extract dilution analysis, odor activity value, and aroma recombination studies. Journal of Agricultural and Food Chemistry, 2020, 68, 38, 10403-10413. (一区, IF=6.1)
10. Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong, Xiaobo Hu*. Quality improvement of Zhayu, a fermented fish product in China: Effects of inoculated fermentation with three kinds of lactic acid bacteria. Foods 2022, 11, 2756. (一区, IF=5.2)
11. Yueqi An, Shanbai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu*. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase. Journal of the Science of Food and Agriculture, 2021, 101(15), 6228-6238. (二区, IF=4.1)
12. Yueqi An, Qing Liu, Yaru Xie, Shanbai Xiong, Tao Yin, Ru Liu*. Aggregation and conformational changes of silver carp myosin as affected by ultrasound‐calcium combination system. Journal of the Science of Food and Agriculture, 2018, 98: 5335-5343. (二区, IF=4.1)
