姓名：樊雪静

职称：讲师

研究领域：新型物理加工技术对植物蛋白的功能性调控，传统发酵食品营养因子挖掘

主讲课程：本科生：《食品分析》

个人简介：1991年生，河北张家口人，中共党员，工学博士，硕士生导师。2021年12月毕业于东北农业大学食品发酵工程专业。2022年4月以第五层次人才引进昆明理工大学食品科学与工程学院工作。以第一作者或通讯作者身份发表SCI论文十余篇。

主持的研究项目：

（1）国家自然科学基金委员会，青年项目，2024.01至2026.12，30万元，主持

（2）云南省基础研究计划项目青年项目，202301AU070032，2023.06至2026.05，5万元，主持

（3）昆明理工大学“双一流”创建联合专项，面上项目，2022.10至2025.09，20万元，主持

代表性成果：

[1] Mianli Sun, Yongliang Zhuang, Ying Gu, Gaopeng Zhang, Xuejing Fan*, Yangyue Ding. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation[J]. Ultrasonics Sonochemistry, 2024:106763.

[2] Mianli Sun, Yuan Xu, Yangyue Ding, Ying Gu, Yongliang Zhuang, Xuejing Fan*. Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying[J]. Foods, 2023,12:2705.

[3] Xuejing Fan, Kenan Zhang, Zongcai Zhang, Zhen Zhang, Xue Lin, Xin Liu, Zhen Feng*, Huaxi Yi*. Ribosome Profiling Reveals GenomeWide Cellular Translational Regulation in Lacticaseibacillus rhamnosus ATCC 53103 under Acid Stress[J]. Foods, 2022, 11:1411.

[4] Xuejing Fan, Tianyu Bao, Huaxi Yi, Zongcai Zhang, Kenan Zhang, Xin Liu, Xue Lin, Zhen Zhang and Zhen Feng*. Ribosome profiling and RNA sequencing reveal genome-wide cellular translation and transcription regulation under osmotic stress in Lactobacillus rhamnosus ATCC 53103[J]. Frontiers in Microbiology, 2021:781454.

[5] Xuejing Fan, Shuang Li , Ao Zhang , Haode Chang , Xingming Zhao , Yanan Lin , Zhen Feng*. Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment[J]. Food Hydrocolloids, 2021:106241.

[6] Xuejing Fan, Haode Chang, Yanan Lin, Xingming Zhao, Ao Zhang, Shuang Li, Zhen Feng*, Xi Chen. Effects of ultrasound-assisted enzyme hydrolysis on the microstructure and physicochemical properties of okara fibers[J]. Ultrasonics Sonochemistry, 2020:105247.

[7] Xuejing Fan, Xuepeng Lv, Li Meng, Mingzhi Ai, Chunqiu Li, Fei Teng, Zhen Feng*. Effect of microwave sterilization on maturation time and quality of low-salt sufu[J]. Food science & Nutrition, 2020, 8(1).

[8] Xuejing Fan, Gefei Liu, Yali Qiao, Yanjiao Zhang, Cong Leng, Hongyu Chen, Jiahui Sun, Zhen Feng*. Characterization of Volatile Compounds by SPME-CG-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product[J]. Journal of Food science, 2019, 84(1).

[9] 樊雪静, 刘红玉*, 迟玉杰. 大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析[J]. 食品科学, 2018, 39，577(12):133-139.

招生专业：食品科学、农产品加工及贮藏工程，食品工程

电子邮箱：fanxuejing_kust@163.com