Education

2007.9-2010.6  South China University of Technology, Ph D

2002.9-2005.3  Tianjin University of Science and Technology, Master

1998.9-2002.6  Henan Agricultural University, Bachelor

Professional Experience

2024.7-      Jiangsu University, Professor

2016.3-2017.3, Cornell University, Visiting scholar

2015.1-2024.8 Jiangsu University, Associate professor

2010.11-2014.12 Jiangnan University, Associate professor

Scientific Research Field

1. Fermented foods: New products development, quality and safety, and digital upgrading of production processes and equipment.

2. Fermentation microorganisms and enzymes: Screening, engineering, and application of fermentation microorganisms and enzymes with excellent performance.

3. Nutrition and Health: Exploration, production/preparation, application, and action mechanism of active substances.

Social academic post and honor

Served as an editorial board member of LWT-Food Science and Technology, guest associate editor of Frontiers in Nutrition, Foods, and Frontiers in Endocrinology, and reviewer for over 40 academic journals. Served as the associate secretary general of the Group Standards Working Committee of China Condiments Association.

Teaching Courses

Master's students: Special Topics in Food Physics

Undergraduate students: Food Biochemistry B, Food Manufacturing Technology

Published papers

More than 90 academic papers have been published, including over 50 SCI indexed papers, 3 highly cited SCI papers, and 3 EI indexed papers.

Representative papers in the past five years:

[1] Zhang Zhankai, Zhang Zhi-hong, He Ronghai, Zhao Guozhong, Yu Yongjian, Zhang Rong, Gao Xianli∗. Research advances in technologies and mechanisms to regulate vinegar flavor. Food Chemistry, 2024, 460, 140783. TOP

[2] Zhang Zhankai, Ding Yanhua, Hu Feng, Liu Zhan, Lin Xiaodong, Fu Jiangyan, Zhang Qingyu, Zhang Zhi-hong, Ma Haile*, Gao Xianli*. Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers. Food Chemistry, 2024, 460, 140788. TOP

[3] Gao Xianli∗, Zhao Xue, Hu Feng, Zhang Zhankai, Fu Jiangyan, Liu Zhan, Wang Bo, He Ronghai, Ma Haile, Ho Chi-Tang∗. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Research International, 2023, 28, 113407. TOP, highly cited SCI paper

[4] Zhang Zhankai, Shan Pei, Zhang Zhi-Hong, He Ronghai, Xing Limin, Liu Jianbin, He Degui, Ma Haile, Wang Zejian∗, Gao Xianli∗. Efficiently degradation of soybean protein B₃ subunit in soy sauce catalyzed by ultrasound-assisted prolyl endopeptidase and its primary mechanism. Food Chemistry, 2023, 429, 136972. TOP

[5] Gao Xianli∗, Ye Chao, Ma Haile, Zhang Zhankai, Wang Jiacheng, Zhang Zhi-Hong, Zhao Xue, Ho Chi-Tang∗. Research advances in preparation, stability, application and possible risks of nano-selenium: Focus on food and food-related fields. Journal of Agricultural and Food Chemistry, 2023, 71, 8731–8745. TOP

[6] Gao Xianli∗, Li Can, He Ronghai, Zhang Yaqiong, Wang Bo, Zhang Zhi-Hong, Ho Chi-Tang∗. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods. Food Chemistry, 2023, 405, 134911. TOP，highly cited SCI paper

[7] Shan Pei, Ho Chi-Tang, Zhang Lei, Gao Xianli∗, Lin Hong, Xu Ting, Wang Bo, Fu Jiangyan, He Ronghai, Zhang Yaqiong. Degradation mechanism of soybean protein B₃ Subunit catalyzed by prolyl endopeptidase from Aspergillus niger during soy sauce fermentation. Journal of Agricultural and Food Chemistry, 2022, 70, 5869−5878. TOP

[8] Gao Xianli, Shan Pei, Feng Tuo, He Peng, Ran Junliang, Fu Jiangyan, Ma Haile, Zhou Cunshan∗. Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean. Journal of Food Composition and Analysis, 2022, 106, 104299. Positive comments from Nature and Reference News

[9] Gao Xianli∗, Feng Tuo, Liu Ermeng, Shan Pei, Zhang Zhankai, Liao Lan, Ma Haile∗. Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste. Food Chemistry, 2021, 345, 128767. 一区，TOP, highly cited SCI paper

[10] Gao Xianli∗, Liu Ermeng, Yin Yiyun, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang∗. Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis. Journal of Agricultural and Food Chemistry, 2020, 68 (9), 2757–2764. TOP

Main Scientific Research Projects

Hosted and participated in over 20 projects, including 5 national projects. The current research projects include one national project and two enterprise cooperation projects, with a total budget of 2 million yuan.

Patents

As the first inventor, I have applied for 29 national invention patents, 18 patents were authorized.

Scientific Research Achievements and Awards

Granted the Municipal Science and Technology Progress Award once (1/14, 2023).

Number of postgraduates under supervision

8 master's students are currently supervised

Number of supervised masters and Ph.D.

0 doctoral students are currently supervised

Number of supervised undergraduates

2 master's students are currently supervised

The above information updated

27, Feb, 2025