Xie Yunxiao, Ye Hongliang, Wang Jinqiu, Geng Fang*. Solubilization effects of egg yolk granules induced by weakly alkaline treatment. Food Chemistry, 2025, 465: 141995.
Xie Yunxiao#, Ruan Mengjiao#, Zhang Jie, Kibtia Maria, Li Yan, Li Bin, Zhang Yangyang, Liu Shilin*. Water-in-water Pickering emulsion stabilized by cellulose nanocrystals as space-confined encapsulating systems: From establishment to stability. Food Hydrocolloids, 2023, 141: 108719.
Xie Yunxiao#, Lui Cui#, Zhang Jie, Li Yan, Li Bin, Liu Shilin*. Crosslinking alginate at water-in-water Pickering emulsions interface to control the interface structure and enhance the stress resistance of the encapsulated probiotics. Journal of Colloid and Interface Science, 2024, 665: 653-663.
Xie Yunxiao, Lei Yujie, Rong Jianhua, Zhang Xingzhong, Li Jing, Chen Yijie, Liang Hongshan, Li Yan, Li Bin, Fang Zhicai, Luo Xiaogang, Pei Ying*, Zhong Chunyan, Liu Shilin*. Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based Pickering emulsion. LWT-Food Science and Technology. 2021, 148: 111745.
Xie Yunxiao#, Wang Jinqiu#, Wang Yi, Wu Di, Liang Daowei, Ye Hongliang, Cai Zhaoxia, Ma Meihu, Geng Fang*. Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. Ultrasonics Sonochemistry. 2020, 60: 104767. (高被引论文)
Xie Yunxiao, Wang Yi, Shi Yaning, Cheng Lei, Liu Lili, Wang Ning, Li Hanmei, Wu Di, Wang Jinqiu, Geng Fang*. Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound. Ultrasonics Sonochemistry. 2020, 63: 104933.
Zhou Chaoyi#, Xie Yunxiao#, Li Yan, Li Bin, Zhang Yangyang, Liu Shilin*. Water-in-water emulsion stabilized by cellulose nanocrystals and their high enrichment effect on probiotic bacteria. Journal of Colloid and Interface Science, 2023, 633: 254-264.
Geng Fang#,*, Xie Yunxiao#, Wang Yi, Wang Jinqiu*. Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound. Food Chemistry, 2021, 354: 129580. (高被引论文)
Ruan Mengjiao#, Xie Yunxiao#, Zhou Chaoyi, Li Yan, Li Bin, Zhang Yangyang, Liu Shilin*, Biomacromolecule based water-in-water Pickering emulsion: A fascinating artificial cell-like compartment for the encapsulation of Lactobacillus plantarum. Food Bioscience. 2023, 55: 102916.
Zhang Yuqi#, Xie Yunxiao#, Qiu Mohan, He Hong, Liao Dacheng, Zhao Huijing, Hu Gan, Geng Fang*. Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis. Food Science and Human Wellness. 2025.
Shui Yuru#, Xie Yunxiao#, Zhang Erhao, Liu Zhendong, Luo Zhang, Wang Jinqiu, Cheng Lei, Geng Fang*. Metagenomic insights into the microbial community dynamics during room-temperature thawing of Tibetan chicken meat. LWT-Food Science and Technology, 2025: 118266.
Jia Dingrui#, Xie Yunxiao#, Hu Zihui, Zhu Di, Ye Hongliang, Qiu Mohan*, Geng Fang*. Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk. Poultry Science, 2025, 104: 105084.
Geng Fang, Xie Yunxiao, Wang Jinqiu*, Majumder Kaustav*, Qiu Ning, Ma Meihu. N-glycoproteomic Analysis of Chicken Egg Yolk. Journal of agricultural and food chemistry. 2018, 66: 11510-11516.
Geng Fang, Xie Yunxiao, Wang Jinqu*, Li Shugang, Jin Yongguo, Ma Meihu. Large Scale Purification of Ovalbumin Using PEG Precipitation and Isoelectric Precipitation. Poultry Science. 2019, 98: 1545–1550.
四、参与发明专利
刘石林，谢云霄，张婕，刘萃，李艳，李斌. 一种益生菌和酵母菌的微胶囊复合体系及其制备方法. 2024100142415, 华中农业大学. (审查)
刘石林，雷婵，谢云霄，周超一，李艳，梁宏闪，李晶，陈义杰，李斌. 基于水包水乳液结构的益生菌微胶囊制剂及其制备方法. CN113729227A, 华中农业大学. (授权)
耿放，谢云霄，王金秋，黄群，李述刚，黄茜，蔡朝霞，马美湖. 一种基于水相分离联合提取多种蛋黄蛋白质的方法及产品. 2019103028406, 黄色直播
. (授权)
耿放，谢云霄，王金秋，黄群，李述刚，黄茜，蔡朝霞，马美湖. 一种低脂蛋黄及其制备方法. 201811282392X, 黄色直播
. (授权)
承担教学
[1] 《食品感官评价》
[2] 《食品微生物学前沿》
培养学生
[1] 2025年，第十届全国大学生生命科学竞赛科学探究类国家级三等奖
