系　　所

食品系

职    称

副教授

电子邮箱

625060@yangtzeu.edu.cn

硕/博导

硕导

讲授课程

教育经历

2024.03-2025.03    加拿大麦吉尔大学    联合培养

2019.09-2025.06    华中农业大学       博士（硕博连读）

2015.09-2019.06    山东农业大学       本科

工作经历

2025.09-至今，长江大学，生命科学学院，副教授

研究领域

水产加工与贮藏，生物大分子互作，食品包装

科研项目

1、国家建设高水平大学公派联合培养博士研究生项目，202306760103，2024.03-2025.03，14万元，结题，主持

2、国家自然科学基金面上项目，31772047，基于组学策略研究多酚单体对淡水鱼冷藏保鲜过程中蛋白质降解与脂质氧化的抑制作用及机理，2019.07-2021.10，60万元，结题，参与

科研成果

发表论文

Zeru Xu, Yixiang Wang, Zhou Gong, Hongying Du*, Shanbai Xiong*. New insights into the reduction of protein degradation in freshwater fish by proanthocyanidins: Inhibition mechanism and the conformational changes of endogenous cathepsin B. Food Chemistry, 2024,141830. (SCI; IF: 8.5/Q1;  https://doi.org/10.1016/j.foodchem.2024.141830)

Zeru Xu, Qiongju Cao , Anne Manyande, Shanbai Xiong, Hongying Du*. Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods. Food Chemistry, 2022,382, 132106. (SCI; IF: 8.5/Q1; https://doi.org/10.1016/j.foodchem.2022.132106)

Zeru Xu¹, Zhou Gong¹, Sultan Murium, Shanbai Xiong*, Hongying Du*. Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets. LWT-Food Science & Technology, 2024,191, 115526. (SCI; IF: 6/Q1; doi:https://doi.org/10.1016/j.lwt.2023.115526)

Zeru Xu, Hongying Du*, Anne Manyande, Shanbai Xiong. A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2024,304, 123423. (SCI; IF: 4.3/Q1; doi:https://doi.org/10.1016/j.saa.2023.123423)

Hui Zhu, Zeru Xu, Renyu Zheng, Jiajia Kang, Linna Gao, Shanbai Xiong, Youming Liu *. Discovering the antioxidant properties and interaction mechanisms of rosmarinic acid and kaempferol with grass carp hemoglobin: An experimental studies and molecular simulations perspective. Food Chemistry, 2025,467, 142180. (SCI; IF: 8.5/Q1; doi:https://doi.org/10.1016/j.foodchem.2024.142180)

Hongying Du, Hao Lv, Zeru Xu, Siming Zhao, Tianwen Huang, Anne Manyande,Shanbai Xionga. The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method. Food Chemistry, 2020,327, 126777.(SCI; IF: 8.5/Q1; doi:https://doi.org/10.1016/j.foodchem.2020.126777)

Tianfang Duan, Zeru Xu, Shanbai Xiong, Hongying Du*.Water-soluble chlorogenic acid-chitosan and polydatin-chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation. Journal of the Science of Food and Agriculture, 2024, n/a. (SCI; IF: 3.3/Q1; doi:https://doi.org/10.1002/jsfa.13989)

徐泽如，熊善柏，杜红英. 黄芩素对草鱼鱼片内源酶活性和脂质氧化的影响. 第六届全国大宗淡水鱼加工技术与产业发展研讨会，2022，无锡