Henan University of Technology | China
Dr. Xie Dongdong is an accomplished researcher and educator in the field of food science and technology, currently serving at Henan University of Technology. He holds a Doctorate and Master’s degree from the University of the Chinese Academy of Sciences, Beijing, following his Bachelor’s degree from Henan Normal University. Dr. Xie’s research focuses primarily on the interrelationship between microbial fermentation and food quality, with particular emphasis on yeast metabolism under stress, oxidative stress, and the role of active substances in improving yeast physiological status. His innovative use of yeast as a model for cell aging and stress response has contributed significantly to both fundamental and applied food science. He has successfully led multiple research projects funded at provincial and institutional levels, including studies on sugar source regulation in dough fermentation, mitochondrial function in yeast, and improvement of dough quality through microbial modulation. Dr. Xie has published 28 peer-reviewed papers, primarily in high-impact journals such as the Journal of the Science of Food and Agriculture, International Journal of Food Science and Technology, and Food Science and Technology International. His research has been cited 138 times by 122 documents, and he currently holds an h-index of 8 (Scopus). In addition to his research, Dr. Xie is a dedicated teacher, offering courses in Food and Nutrition Science, Physiology of Nutrition, and Food Inspection Technology, contributing to the academic development of future food scientists. With his growing international recognition and commitment to research excellence, Dr. Xie continues to make impactful contributions to food fermentation and nutritional science.
Featured Publications
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Xie, D., Zheng, J., Sun, Y., Li, X., & Ren, S. (2024). Effects of Ca²⁺ signal on the activities of key enzymes and expression of related genes in yeast ethanol metabolism and mitochondrial function during high sugar fermentation. Journal of the Science of Food and Agriculture.
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Xie, D., Sun, Y., Li, X., Zheng, J., & Ren, S. (2024). Study on the effect of calcium signal participating in the antioxidant mechanism of yeast under high sugar environment. Journal of the Science of Food and Agriculture.
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Xie, D., Lei, Y., & Sun, Y. (2022). Effect of glucose levels on carbon flow rate, antioxidant status and enzyme activity of yeast during fermentation. Journal of the Science of Food and Agriculture, 102(12), 5333–5347.
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Xie, D., Li, X., Sun, Y., & Ren, S. (2023). Effect of different producing methods on physicochemical and fermentation properties of refrigerated dough. Journal of Food Composition and Analysis, 119, 105268.
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Xie, D., Lei, Y., & Li, X. (2023). Effect of sucrose levels on dynamic rheology properties of dough during fermentation process. International Journal of Food Science and Technology, 58(3), 1326–1335.