Gao, Xin

Xin Gao

Professor, Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China; Tel: 86-532-8203-2182; Email: xingao@ouc.edu.cn

Education and Training

2008-2009Visiting Scholar, Department of Food Science and Technology, TokyoUniversity of Marine and Technology, Tokyo 108-8477, Japan

2002-2003 Post-doctorate,Department of Food Science and Technology, TokyoUniversity of Fisheries, Tokyo 108-8477, Japan

1999-2002Ph.D. Department of Food Science and Technology, TokyoUniversity of Fisheries, Tokyo 108-8477, Japan

1996-1999MasterDepartment of Food Science and Technology, TokyoUniversity of Fisheries, Tokyo 108-8477, Japan

1987-1991 B.S. Department of Food Engineering, OceanUniversity of China, Qingdao266003,China

Appointment

2003--nowDepartment of Food Science and Engineering , OceanUniversity of China

Research Fields

ØFood rheology, algae solution rheology;

ØAquatic product processing and quality control;

ØMarine algae higher value application technology;

Teaching Activity

Food Materialand Nutrition

Food Rheology

Honors Received

Editorial board of Mathematical and Physical Fisheries Science

Committee Member of Agricultural Products Storage and Processing- Branch of China Association of Agricultural Science Societies

Member of China Aquatic Association

Selected Publications:

1. Xin GAO, Tian YU, Zhao-hui Zhang，Jia-chao XU, Xiao-ting FU. Rheological and Sensory Properties of Four Kinds of Jams. Journal of Stored Products and Postharvest Research.2011;2(10): 227-234.

2. Xin Gao*, Zhaohui Zhang. Rheological changes of sea cucumber Stichipus japonicus during different heated times. International Journal of Fisheries and Aquaculture(2011) 2(14):258-262

3. Xin Gao*, Zhaohui Zhang, Wenjing Sheng, Yuri Tashiro AND Hiroo Ogawa. Determination of glycosaminoglycan in sea cucumber by high-performance liquid chromatography with post column derivatization.Mathematical and Physical Fisheries Science, 9:105-115（2012）

4. Xin Gao, Liangfeng Liu, Zhaohui zhang, Qian Liu. Rheological and Structural Properties of Sea Cucumber during Different Heating Temperature. International Journal of Fisheries and Aquaculture. 2012;4(10):209-216.

5. Xin Gao , Bofeng Yang , Zhixu Tang，Xin Luo, Fengmei Wang, Hui Xu, and Xue Cai Determination of phthalates released from paper packing materials by SPE-HPLC. Journal of Chromatographic Science. 2013;10:1-7.

6. Xue-yan FU, Chang-hu Xue, Ben-chun Miao, Xin Gao*. Characterization of proteases from the digestive tract of sea cucumber(Stichopus japonicus): high alkaline protease activity. Aquaculture 246(2005): 321-329.

7. Xueyan FU，Changhu XUE，Benchun MIAO，Zhaojie LI，Xin GAO*. Distribution and seasonal activity variation of the proteases in digestive tract of sea cucumber. Fisheries Sci. 2006; 72: 1130 -1132.

8. Fengxia Cui, Zhaojie Li, Yongqin Zhang, Xin Gao*. Characterization and subunit composition of collagen from the body wall of sea cucumber Stichopus japonicus. Food Chemistry, Volume 100, Issue 3, 2007, Pages 1120-1125.

Bookmaking:

《Food Material》，Southeast University Press, Nanjing, 2007.

Patents:

1.Method of waterRestorationforsea cucumberStichopus japonicus. Patent of the People's Republic of China. No. ZL 200610045200.4

2.SEM observed method of collagen of raw sea cucumber. Patent of the People's Republic of China. No. ZL 200910014958.5

3.Processing method of dry sea cucumber. Patent of the People's Republic of China. No. ZL 200410023696.6