Name: XU Hong-Gao

Gender: Male

Degree: Doctor

Title: Senior Engineer

Organization: R & D Center, Beijing Huiyuan Beverage and Food Group Co, Ltd.

Education Experience:

2003-2008, College of Food Science and Nutritional Engineering, China Agricultural University, Doctorate Degree

Work Experience:

2008- , R & D Center, Beijing Huiyuan Beverage and Food Group Co, Ltd. Technical Manager

Rewards:

Innovative model of Beijing Municipal

Education. Outstanding Teacher of China Agricultural University.

Research Area:

Food Flavor, Maillard Reaction, Fruit Juice production

Publication:

1. Food Additives, China Light Industry Press, May, 2011

2. Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide, Food Research International, 2008, 41(7): 730-737.

3. Effect of different pressure media on Maillard reaction products between D-ribose and L-cysteine, Food Science (Chinese), 2009, 30(17): 15-19.

4. Application of food ingredients and additives in functional juice beverages, China Food Addives (Chinese), 2010, (5): 160-166.

5. Effect of different food gums on volumetric carbon dioxide capacity of carbonated soft drinks, Science and Technology of Food Industry (Chinese), 2011, 32(7): 121-124.

6. Physical quality changes of different packaged orange juice during storage, Packaging Engineering (Chinese), 2012, 33(15): 1-5, 20.