长期聚焦于肉类动物屠宰加工、微生物控制与保鲜、致病菌黏附与侵袭等方面的研究工作。主持国家自然科学基金（3项）、江苏省自然科学基金（2项）、“十四五”重点研发计划子课题、技术服务横向等科研项目20余项，发表学术论文100余篇，其中以第一/通讯作者发表SCI论文56篇、中文核心22篇；参与获得国家科技进步二等奖、教育部科技进步一等奖和中国食品科学技术学会科技进步一等奖等奖励4项；授权专利8项，参与制定标准2项，获软件著作权3项，参编/译教材与书籍3部。入选江苏省“333高层次人才培养工程”、南京农业大学“钟山学术新秀”；兼任江苏省食品学会青委会副主任委员、全国肉禽蛋制品标委会畜肉分委会委员等学术职务；担任《LWT-Food Science and Technology》、《食品工业科技》（青年编委）、《肉类研究》、《肉类工业》等期刊的编委，以及国内外20余种学术期刊的审稿专家。

近三年在研项目（主持）

[1] 国家自然科学基金-面上项目，肉源性杀鲑气单胞菌分泌系统效应蛋白对冷鲜鸡肉的致腐机制（2022.1-2025.12，负责人）

[2] 江苏省自然科学基金面上项目，气单胞菌特异性分泌酶对肉类胶原分子的降解致腐机制（2022.7-2025.6，负责人）

[3] 国家“十四五”重点研发计划项目子课题，生鲜调理肉加工新技术（2022.1-2024.12，负责人）

[4] 企业技术服务项目（温氏食品集团股份有限公司），冰鲜黄羽肉鸡保真保鲜技术研究与应用（2023.1-2024.11，负责人）

近3年发表的SCI文章（第一/通讯作者）

[1] Linlin Cai, Yunting Xie, Liangting Shao, Haijing Hu, Xinglian Xu^*, Huhu Wang^*, Guanghong Zhou. SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway. Gut Microbes, 2023, 15:1, 2211184.

[2] Liangting Shao, Jingwen Wang, Haijing Hu, Xinglian Xu, Huhu Wang^*. The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking. Food Chemistry, 2023, 424(1):136365.

[3] Liangting Shao, Shanshan Chen, Zhenzhen Ning, Xinglian Xu, Huhu Wang^*. Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida. Food Chemistry, 2023, 410: 135457.

[4] Jingwen Wang, Qiyuan Lu, Fei Gao, Junming Gong, Xinglian Xu, Huhu Wang^*. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: a mechanism from myofibrillar protein gelation. Food Research International, 2023, 169,112907.

[5] Fei Gao, Chongyang Lyu, Zhenzhen Ning, Shuxuan Zhao, Liangting Shao, Xinglian Xu, Huhu Wang^*. Inactivation of Salmonella biofilms formed on stainless steel surfaces by pulsed light. Food Control, 2023, 153, 109955.

[6] Linlin Cai, Yunting Xie, Haijing Hu, Xinglian Xu^*, Huhu Wang^*, Guanghong Zhou. A small RNA SaaS promotes Salmonella pathogenicity by regulating invasion, intracellular growth and virulence factors. Microbiology Spectrum, 2023, 23: e0293822 

[7] Zhenzhen Ning, Lingling Zhang, Linlin Cai, Xinglian Xu, Ying Chen, Huhu Wang. Biofilm removal mediated by Salmonella phages from chicken-related sources. Food Science and Human Wellness, 2023,12(5):1799-1808.

[8] Jingwen Wang, Zhenzhen Ning, Yifan Chen, Xinglian Xu, Huhu Wang*. Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by Intense pulsed light. Food Science and Human Wellness, 2024,13, Online

[9] Haodong Wang, Liangting Shao, Jinhao Zhang, Xinglian Xu, Jianjun Li, Huhu Wang*. Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase. Food Science and Human Wellness, 2024,13, Online

[10] Shanshan Chen, Silu Liu, Jiaming Ma, Xinglian Xu, Huhu Wang^*. Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis. Food Research International, 2022, 111365.

[11] Liangting Shao, YuanTian, Shanshan Chen, Xinglian Xu, Huhu Wang^*. Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ. LWT, 2022, 113470.

[12] Liangting Shao, Shanshan Chen, Haodong Wang, Jinhao Zhang, Xinglian Xu, Huhu Wang^*. Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends in Food Science & Technology, 2021, 118: 822-832.

[13] Lingling Zhang, Changqing Zhu, Xiaojing Chen, Xinglian Xu, Huhu Wang^*. Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization. Food Research International, 2021, 139: 109954.

[14] Liangting Shao, Yue Qin, Xinglian Xu, Huhu Wang^*. Assessment of the di- and tri-chlorinated haloacetic acids during broiler pre-chilling. Journal of Food Science, 2021, 86: 5495-5502.

[15] Guangyu Wang, Qing li, Wenqian Tang, Fang Ma, Huhu Wang^*, Xinglian Xu^*, Weifen Qiu. AprD is important for extracellular proteolytic activity, physicochemical properties and spoilage potential in meat-borne Pseudomonas fragi. Food Control, 2021, 124: 107868.

[16] Shanshan Chen, Shuwen He, Xinglian Xu, Huhu Wang*. Transcriptomic responses of foodborne pathogens to the food matrix. Current Opinion in Food Science, 2021, 40: 23-30.

[17] Liangting Shao, Yang Dong, Xiaojing Chen, Xinglian Xu, Huhu Wang^*. Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. using combined ultrasound and disinfectants. Ultrasonics Sonochemistry, 2020, 105269.

[18] Mingyuan Huang, Huhu Wang^*, Xing-lian Xu^*, Xuqiu Lu, Xiangyu Song, Guanghong Zhou. Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids, 2020, 102, 105576.

[19] Haijing Hu, Kun Jia, Huhu Wang^*, Xinglian Xu, Guanghong Zhou, Shuwen He. Novel sRNA and regulatory genes repressing the adhesion of Salmonella enteritidis exposed to meat-related environment. Food Control, 2020, 110: 107030.

[20] Huhu Wang^*, Mingyuan Huang, Xianming Zeng, Bing Peng, Xinglian Xu, Guanghong Zhou. Resistance profiles of Salmonella isolates exposed to stresses and the expression of small non-coding RNAs. Frontiers in Microbiology, 2020, 00130.

[21] Shaolin Deng, Ming Li, Huhu Wang*, Xinglian Xu. Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP. Food Science & Nutrition, 2020, 8: 1596-1602.

[22] Huhu Wang, Xianjing Wan, Lanlin Yu, Feng Gao, Yun Jiang^*, Xinglian Xu. Resistance of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress. LWT - Food Science and Technology, 2020, 118: 108787.