Education：
Mar, 2016-Mar, 2017. Cornell University, Food Science, Visiting Scholar. Sept, 2007-July, 2010. South China University of Technology, Food Science, Ph.D. Sept, 2002-Mar, 2005. Tianjin University of Science and Technology, Food Science, M.E. Sept, 1998-July, 2002. Henan Agricultural University, Processing and Storage of Agricultural Products, B.E. Professional Experience：
Jan, 2015-present Associate Professor School of Food and Biological Engineering, University of Jiangsu, Zhenjiang, China. Nov, 2010-Jan, 2015 Associate Professor National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University. Wuxi, China. Mar, 2005-Sept, 2007 Engineer Guangzhou RiRiXiang Food Products Co.Ltd. Guangzhou, China. Scientific Research Field：
Food biotechnology, Food flavor chemistry, Trace elements and health. Social academic post and honor：
Editorial board member of LWT-Food Science and Technology, Guest editors of Frontiers in Nutrition (Special Issue: Selenium and human health) and Foods (Special Issue: Application of Ultrasonic Technology in Food Processing), Reviewer for Trends in Food Science & Technology, Comprehensive Reviews in Food Science and Food Safety, Journal of Agricultural and Food Chemistry, Ultrasonics & sonochemistry, Food Chemistry, etc. Teaching Courses：
Biochemistry, Food manufacturing technologies, Food Separation Technique, Bio-separation and Extraction Technique in Food Industry, Food Scientific Research Methods and Thesis Writing, etc. Published papers：
[1] 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, accepted. [2] Chen Jingru, Feng Tuo, Wang Bo, He Ronghai, Xu Yanling, Gao Peipei, Zhang Zhi-Hong, Zhang Lei, Fu Jiangyan, Liu Zhan, Gao Xianli∗. Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking. Frontiers in Nutrition, 2022, 9, 970206. [3] 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. [4] Gao Xianli∗, Feng Tuo, Wang Zejian, Wang Bo, Sheng Mingjian, Shan Pei, Zhang Yaqiong, Ma Haile. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. Food Chemistry, 2021, 364, 130334. [5] 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. [6] Gao Xianli∗, Liu Ermeng, Zhang Junke, Yang Lixin, Huang Qingrong, Chen Sui, Ho Chi-Tang∗. Accelerating aroma formation of raw soy sauce using low intensity sonication. Food Chemistry, 2020, 329, 127118. [7] 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. [8] Gao Xianli∗, Liu Ermeng, Zhang Junke, Yang Mingquan, Chen Sui, Liu Zhan, Ma Haile, Hu Feng. Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce. LWT-Food Science and Technology, 2019, 116, 108605. [9] Gao Xianli∗, Zhang Junke, Liu Ermeng, Yang Mingquan, Chen Sui, Hu Feng, Ma Haile, Liu Zhan, Yu Xueting. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food Chemistry, 2019, 298, 124928. [10] Gao Xianli∗, Yin Yiyun & Zhou Cunshan. Purification, characterisation and salt-tolerant molecular mechanism of aspartyl aminopeptidase from Aspergillus oryzae 3.042. Food Chemistry, 2018, 240: 377–385. Main Scientific Research Projects：
[1] Study on the separation, identification and halotolerant molecular mechanism of protease secreted by Aspergillus oryzae 3.042 (No: 31301538), National Natural Science Foundation of China. [2] Improving soy sauce flavor with selenium enriched yeast and its industrialization demonstration (SDZX2021030), Yangxi Science and Technology Innovation Strategy Project, China. [3] Key technology of ultrasonic coupling fermentation for removing secondary precipitation of soy sauce and its catalytic flavor formation (2018A1007), Zhongshan Science and Technology Development Project, China. [4] Study on the Aspergillus oryzae with overexpression of salt-tolerant (or acid-tolerant) proteases using ARTP (No: 130857)，Wuxi Siqingyuan Biotechnology Co.Ltd., Wuxi, China. [5] Comprehensive utilization of beer lees (No: K2012001), State Key Laboratory of Beer Fermentation Engineering, Tsingtao Brewery Co. Ltd., Qingdao 266061, China. Patents：
[1] A method for simultaneously improving soy sauce flavor and selenium content (202110056438.1). [2] A preservation method of soy sauce without additive (201811170645.4). [3] A method of removing soy sauce secondary precipitation using ultrasound (201811170616.8). [4] A method to directly degrade the secondary precipitate protein in soy sauce (ZL 201410036214.4). [5] A rapid method to isolate, purify and identify salt-tolerant proteases secreted by microorganisms (201510478708.2). Scientific Research Achievements and Awards：
Excellence teaching award in graduation thesis, awarded by Jiangnan University (2018, 2019, 2020). Number of postgraduates under supervision 5 Number of supervised masters and Ph.D. 0 Number of supervised undergraduates 5 The above information updated
Oct, 2022 |
