Xiaopu Ren

Published on：2025-04-29 17:03:41 
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HUANGSHAN UNIVERSITY APPOINTMENTS

  • Associate Professor

    Food Science and Engineering, HuangShan University

ACADEMIC POSITIONS

  • Associate Professor

    Food Science and Engineering, HuangShan University, China ◆ Oct 2023 -Present

  • Associate Professor

    Food Science and Engineering, Tarim University, China ◆ Jue 2019 -Sep 2023

  • Lecturer

    Food Science and Engineering, Tarim University, China ◆ Jue 2012 -May 2019

  • Youth Committee Member

    Food Research and Development (Chinese Core Journal) ◆ Jan 2024 -Dec 2025

  • Youth Editorial Board Member

    Journal of Food Science and Technology (EI-indexed journal) ◆ Dec 2023 -Dec 2025

  • Inaugural Youth Editorial Board Member

    Meat Research (2024.04–2026.04, Chinese Core Journal) ◆ Apr 2024-Apr 2026

DEGREES

  • PhD. Food Science and Engineering

    Nanjing Agricultural University, China ◆ Sep 2016 – Jun 2019

  • M.Sc. Biochemistry and molecular biology

    Tarim University, China ◆ Sep 2009– Aug 2012

  • B.Eng. Food Science and Engineering

    Tarim University, China ◆ Sep 2005– Aug 2009

SOCIAL POSITION

  • Vice President of Technology

    Huangshan City, Anhui Province

FACULTY / INSTITUTE

  • College of Life and Environmental Sciences

GRADUATE SUPERVISION

  • Master's supervisor

FIELDS OF RESEARCH

  • Livestock Product Processing

  • Meat Product Processing and Quality Safety Control

TEACHING COURSES

  • Food Factory Design

  • Food Standards and Regulations

  • Food Additives

RESEARCH PROJECTS

  • 2023.01-2026.12: National Natural Science Foundation of China (Project No. 32260603), Mechanism of Xinjiang Tamarisk Polyphenols in Inhibiting the Formation of Imidazoquinoline Heterocyclic Amines in Roasted Lamb, Principal Investigator (PI), Ongoing.

  • 2025.01-2026.12: 2024 Key Cultivation Project for Outstanding Young Faculty in Anhui Universities (Project No. YQZD2024042), Regulatory Mechanism of Metal Ions in Low-Sodium Salts on Flavor Quality Formation of Huizhou Cured Meat (Dao Ban Xiang), PI, Ongoing.

  • 2025.3.1-2028.2.29: University-Level Talent Initiation Project (Project No. 2024xkjq016), Microbial Community Succession and Functional Bioactive Peptide Discovery in Huizhou Dry-Cured Meat (Dao Ban Xiang) with Different Processing Techniques, PI, Ongoing.

  • 2024.01-2025.06: Industry Collaborative Project with Huangshan Huiwang Food Co., Ltd., Optimization and Enhancement of Traditional Processing Techniques for Huizhou Cured Meat Products, PI, Ongoing.

  • 2024.04-2024.07: Industry Collaborative Project with Nanjing Ruiyuan Biotechnology Co., Ltd. (Project No. hxkt2024076), Development of Rapid Detection Kits for Meat Adulteration Identification and Lipid Oxidation, PI, Completed.  

PUBLICATIONS

  • Ren, X.; Li, M.; Wang, W.; Niu, X.; Xu, Q.; Zhang, R. Inhibitory effect of Tamarix ramosissima extract on the formation of heterocyclic amines in roast lamb patties by retarding the consumption of precursors and preventing free radicals. Foods, 2022, 11: 1000.

  • Ren, X.; Wang, W., Bao, Y.; Zhu, Y.; Zhang, Y.; Lu, Y.; Peng, Z.; Zhou, G. Isorhamnetin and hispidulin from Tamarix ramosissima inhibit 2-amino-1-methyl -6-phenylimidazo[4,5-b]pyridine (PhIP) formation by trapping phenylacetaldehyde as a key mechanism. Foods, 2020, 9(4): 420.

  • Ren, X.; Wang, L.; Chen, W. Oxytropis glabra DC. inhibits biofilm formation of Staphylococcus epidermidis by down-regulating ica operon expression. Current Microbiology, 2020, 77(7): 1167-1173.

  • Ren, X.; Bao, Y.; Zhu, Y.; Liu, S.; Peng, Z.; Zhang, Y.; Zhou, G. Isorhamnetin, hispidulin, and cirsimaritin identified in Tamarix ramosissima barks from southern Xinjiang and their antioxidant and antimicrobial activities. Molecules, 2019, 24(3): 390.

  • Yu, Q.; Kang, S.; Ren, X.*; Li, M.; Peng, Z. Research Progress on the Formation Mechanism of Imidazoline Quinoline Heterocyclic Amines and the Inhibition Mechanism of Exogenous Substances on Them[J]. Science and Technology of Food Industry, 2024, 45(21): 419-427.

  • Zhang, S.; Gao, M.; Wang, W.; Ren, X.*; Xu, Q.; Peng, Z. Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products. Food Science, 2023, 44(09): 211-220.

  • Li, M.; Liu, S.; Lu, M.; Ren, X.*; Peng, Z. Comparison of antioxidant activity in vitro of antioxidants used in heat-processed meat products and their effects on oxidation. Food Science, 2021, 42(16): 29-38.

  • Li, M.; Niu X.; Xu Q.; Ren, X.*; Peng, Z. Effects of traditional Xinjiang- style marination on eating quality and heterocyclic amines formation in roast lamb. Food Science, 2021, 42(01): 115-123.

  • Ren, X.*; Li, M.; Zhang, S.; Xie, B.; Xu, Q. Geographical origin identification of lamb meat from local breeds in southern Xinjiang based on characteristic mineral elements[J]. Meat Research, 2025, 39(3): 42-47.

E-mail & Address

  • alarxp@126.com

  • Room 3229, Laboratory Building, College of Life and Environmental Science, Huangshan University, Huangshan, China