薛勇， 男，1976年生，博士，教授
主要研究方向：水产品加工技术、水产品化学。
近5年，主持国家自然科学基金项目3项、国家863项目子课题1项、国家重点研发计划项目子课题1项及省部级科研项目多项。以第一作者或通讯作者发表论文40篇，其中SCI收录文章20篇；作为第一发明人授权国家发明专利5项，作为副主编编写专著《水产化学》一部，代表性论文如下：
1. Tao Zhang, Yong Xue*, Zhaojie Li, Yuming Wang, Changhu Xue. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ℃) treatment.Food Hydrocolloids, 2015, 43: 125–131
2. Lei Ji, Yong Xue*, Tao Zhang, Zhaojie Li, Changhu Xue. The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels. Food Hydrocolloids, 2017, 63: 77-84
3. Wenjun Kong, Tao Zhang, Dandan Feng , Yong Xue *, Yuming Wang , Zhaojie Li ,Wenge Yang , Changhu Xue. Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments. Food Hydrocolloids, 2016, 56: 20-28
4. Tao Zhang, Zhaojie Li, Yuming Wang, Yong Xue *, Changhu Xue*. Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels. Food Research International, 2016, (83): 152–161
5. Tao Zhang, Yong Xue, Zhaojie Li, Yuming Wang, Wenge Yang , Changhu Xue. Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis). Innovative Food Science and Emerging Technologies, 2016, 34: 16-23
6. Tao Zhang, Yong Xue, Zhaojie Li, Yuming Wang, Wenge Yang , Changhu Xue. Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis). Food Bioprocess Technology, 2015 (8): 181–190
7. Lili Zhang †, Yong Xue †, Jie Xu, Zhaojie Li ⇑, Changhu Xue. Effects of high-temperature treatment (100 °C) on Alaska Pollock (Theragra chalcogramma) surimi gels. Journal of Food Engineering, 2013, 115: 115–120
8. Dandan Feng , Yong Xue ⇑, Zhaojie Li , Yuming Wang, Wenge Yang , Changhu Xue. Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration. Journal of Food Engineering, 2015, 66: 342–348
9. Dandan Feng, Yong Xue*, Zhaojie Li, Yuming Wang, Changhu Xue. Effects of microwave radiation and water bath heating on the physicochemical properties of actomyosin from silver carp during seting. Journal of Food Processing and Preservation, 2016, (3): 1-10
10. ChaoWang,† Changhu Xue,† Yong Xue,∗ Zhaojie Li, Yingchun Lv, Hao Zhang. Quality changes in sea urchin(Strongylocentrotus nudus) during storage in artificial seawater saturated with oxygen, nitrogen and air. Journal of the science of food and agriculture, 2012; 92: 191–196
11. Lei Ji, Tao Zhang, Dandan Feng, Shuxiao Shao, Yong Xue, Changhu Xue. Dielectric properties and deacetylation of konjac glucomanan. Current Topics In Nutraceutical Research , 2015, 13,(4): 267-274
12. Yuanyuan Zhao, Zhaojie Li, Wenge Yang, Changhu Xue, Yuming Wang, Jun Dong,Yong Xue*. Modification of Gelatine with Galla chinensis Extract, a Natural Crosslinker.International Journal of Food Properties, 2016, (19):731–744
