Ms. Xue-Ling Gao

Professor
Anhui Agricultural University, China

Highest Degree
Masters in Life Science from University of Science and Technology, Beijing, China

My URL
https://livedna.org/86.21852

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Area of Interest:

Food Science and Technology
Food Preservation
Food Processing
Food Chemistry
Biotechnology

Selected Publications

  1. Ge, J., P. Yue, J. Chi, J. Liang and X. Gao, 2018. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 74: 23-31.
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  2. Yue, J., X. Lu, H. Zhang, J. Ge, X. Gao and Y. Liu, 2017. Identification of conserved and novel MicroRNAs in blueberry. Front. Plant Sci., Vol. 8. 10.3389/fpls.2017.01155.
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  3. Wang, Y., M. Zhang, Z. Zhang, H. Lu, X. Gao and P. Yue, 2017. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: Alpha-glucosidase and pancreatic lipase inhibition and antioxidant activity. J. Sci. Food Agric., 97: 5100-5106.
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  4. Liang, J., H. Yan, X. Wang, Y. Zhou, X. Gao, P. Puligundla and X. Wan, 2017. Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems. Food Chem., 231: 19-24.
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  5. Liang, J., H. Yan, P. Puligundla, X. Gao, Y. Zhou and X. Wan, 2017. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids, 69: 286-292.
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  6. Liang, J., H. Yan, J. Zhang, W. Dai and X. Gao et al., 2017. Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydr. Polym., 171: 300-306.
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  7. He, B., J. Ge, P. Yue, X. Yue, R. Fu, J. Liang and X. Gao, 2017. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage. Food Chem., 221: 1671-1677.
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  8. Zhang, L., P. Yue, J. Jiang, J. Fan and X. Gao, 2016. Effect of phenolic compounds on antioxidant activity in 8 blueberry (Vaccinum spp.) juices. Carpathian J. Food Sci. Technol., 8: 178-186.
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  9. Zhang, L., N. Li and X. Gao, 2016. Phenolic compounds and antioxidant activity of wines fermented using ten blueberry varieties. Am. J. Food Technol., 11: 291-297.
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  10. Shi, W., Y. Li, X. Gao and R. Fu, 2016. Improvement of the respiration efficiency of Lactococcus lactis by decreasing the culture pH. Biotechnol. Lett., 38: 495-501.
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  11. Rong, L., L.J. Peng, C.T. Ho, S.H. Yan and M. Meurens et al., 2016. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast. Food Chem., 197: 161-167.
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  12. Lu, H.Q., P.X. Yue, Y.W. Wang and X.L. Gao, 2016. Study of bioactive components and color properties of dark tea infusion manufactured by Eurotium cristatum using submerged fermentation. Adv. J. Food Sci. Technol., 10: 591-596.
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  13. Lu, H., P. Yue, Y. Wang, R. Fu, J. Jiang and X. Gao, 2016. Optimization of submerged fermentation parameters for instant dark tea production by Eurotium cristatum. J. Food Process. Preservation, 40: 1134-1144.
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  14. He, B., L.L. Zhang, X.Y. Yue, J. Liang, J. Jiang, X.L. Gao and P.X. Yue, 2016. Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chem., 204: 70-76.
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  15. Li, Y., Z. Kan, Y. You, X. Gao, Z. Wang and R. Fu, 2015. Exogenous transglutaminase improves multiple-stress tolerance in Lactococcus lactis and other lactic acid bacteria with glutamine and lysine in the cell wall. Biotechnol. Lett., 37: 2467-2474.
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  16. Gao, X.L., J. Zhang, H. Liu, N. Li and P.X. Yue, 2015. Influence of low temperature enzyme maceration techniques on volatile compounds of semi-dry wine made with cv. Premier of Rabbiteye Blueberries (Vaccinium ashei). Adv. J. Food Sci. Technol., 7: 442-448.
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  17. Fu, H.X., L.L. Zhang, B. He, P.X. Yue and X.L. Gao, 2015. Analysis of organic acids in blueberry juice and its fermented wine by high performance liquid chromatography. Adv. J. Food Sci. Technol., 9: 127-134.
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  18. Gao, X.L., N. Li, J. Liu and P.X. Yue, 2014. Multi-response optimization of pectinase processing conditions on blueberry juice extraction by desirability function methodology. Adv. J. Food Sci. Technol., 6: 647-654.
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  19. Gao, X.L., B. Zhang, Z.L. Shao, Y. Yang and P.X. Yue, 2014. Separation of caffeine and tea poly-phenols from instant (soluble) tea waste liquor by macro-porous resins. Adv. J. Food Sci. Technol., 6: 768-773.
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Member since December, 2017