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，乳酸菌核糖体修饰及翻译机制研究

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月以高层次人才引进昆明理工大学食品科学与工程学院工作。共发表论文SCI论文11篇，发表EI论文1篇、中文核心论文2篇。

主持的研究项目：

（1）国家自然科学基金委员会，青年项目，32302041，严紧反应介导核糖体组装调控鼠李糖乳杆菌抗渗透压胁迫机制研究，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，鸡油菌超声辅助热风干燥传质动力学及品质调控机理研究，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，202201BE070001-051，超高压均质辅助发酵凝固型核桃酸奶的品质调控及功能特性研究，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.

申请专利

[1] 冯镇，樊雪静，乔亚莉，艾明智，刘格飞，孟丽，张傲；一种低盐富含γ-氨基丁酸腐乳的制备方法；2019.10.31，CN 110810529（发明专利）

[2] 冯镇，樊雪静，乔亚莉，刘格飞，孟丽，张傲，李爽；一种以豆渣为原料制备红方益生菌腐乳的方法；2019.12.31，CN 110810530 A（发明专利）

招生专业：食品科学与工程、生物与医药

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