徐康

食品质量与安全中英专业主任、副教授

个人简介：

工学博士，硕士生导师，国家特色蔬菜产业技术体系岗位专家团队骨干成员，中国农学会青年工作委员会委员，山东食品科学技术学会风味科学专业委员会委员，加拿大圭尔夫大学访问学者，山东省科技特派员，入选山东省青年科技人才托举工程。主持承担国家重点研发计划子课题、山东省本科教改项目等省部级课题7项。以第一/通讯作者在Food Chemistry等期刊发表学术论文20余篇，授权国家发明专利4项，主编“十四五”规划教材1部。

主要研究方向：

1.特色果蔬精深加工技术及其营养健康因子挖掘与评价

2.食品风味与微生物安全控制研究

代表性科研项目：

1. 国家重点研发计划子课题，No. 2023YFD1600202，40万，主持

2. 国家重点研发计划子课题，No. 2023YFD1600203，30万，主持

3. 山东省重点研发计划项目，No. 2023TZXD029，200万，主持

4. 山东省重点研发计划课题，No. 2022TZXD0027-04，50万，主持

5. 山东省自然科学基金青年基金，No. ZR2022QC036，15万，主持

6. 山东省青年科技人才托举工程，No.SDAST2024QTA088，5万，主持

7.山东省本科教学改革研究项目，No. M2023187，主持

代表性科研论文：

1. Xu, K.; Liu, W.; Zhao, Z.; Wang, X.; Sun-Waterhouse D.; Guo, M., The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars. Food Chemistry2025,488, 144712.

2. Liu, X.; Chen, Z.; Xu, K.; Xu, K., Effect of drought and high-light stress on volatile compounds and quality of welsh onion (Allium fistulosum L.). Agronomy2025,15, 2349.

3.Bu, K.; Huang, D.; Zhang, H.; Xu. K.; Zhu, C., Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro. Food Chemistry2024,451, 139389.

4. Li, Z.; Geng, Y.; Bu, K.; Chen, Z.; Xu. K.; Zhu, C., Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. International Journal of Biological Macromolecules2024,269, 131969.

5. Wei, X.; Xu, K.; Qin, W.; Lv, S.; Guo, M., Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential. Food Chemistry2024, 455, 139703.

6. Guo, M.; Xu, K.; Yee, J., Dutcher, J. R.; Martinez, M. M.; Roman, L., Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars. LWT - Food Science and Technology2024, 203, 116331.

7. Xu, K.; Debelo, H.; Roman, L.; Guo, M.; Ferruzzi, M. G.; Martinez, M. M., Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chemistry2021, 364, 130395.

8. Xu, K.; Martinez, M. M.; Yang, B.; Guo, M., Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydrate Polymers2020,241, 116272.

9. Xu, K.; Guo, M.; Roman, L.; Pico, J.; Martinez, M. M., Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making. Food Chemistry2020, 317, 126387.

10. Xu, K.; Zhao, Z.; Guo, M.; Du, J., Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH. LWT - Food Science and Technology 2019,107, 125-131.

联系方式：邮箱：xukang@sdau.edu.cn