汪雪娇

姓名：汪雪娇

职称：讲师

研究领域：动物源食品加工与制造、食品减盐技术、食品滋味与香气、食品胶体递送体系、风味物质稳态化、生物可降解膜

主讲课程：食品工厂机械与设备（本科）；食品安全风险与预防（研究生）

个人简介：女，1990年生，云南大理人，工学博士，讲师，硕士生导师。2013年获西北农林科技大学食品科学与工程专业学士学位；2017年获西北农林科技大学粮食、油脂及植物蛋白工程专业硕士学位，导师为李志西教授、冯宪超教授；2021年12月获江南大学食品科学与工程专业博士学位，导师为夏书芹教授。2022年3月以四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30篇高水平论文，其中以第一作者发表SCI论文12篇，EI 1篇，累积影响因子达90，H因子11。

代表性成果：

[1] Xuejiao Wang, Yongxin Yi, Chaofan Guo, Xingwei Wang. Jingyang Yu, Shuqin Xia^*. Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocolloids, 2023, 134: 108018.

[2] Caixia Chen, Guiguang Cheng, Yaping Liu, Yongxin Yi, Dongjie Chen, Lu Zhang,

Xuejiao Wang^**, Jianxin Cao^*. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. Food Bioscience, 2022, 50: 101994.

[3] Xuejiao Wang, Niamat Ullah, Yu Shen, Zhenchun Sun, Xingwei Wang, Tingting Feng, Xiaoming Zhang, Qingrong Huang, Shuqin Xia^*. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends in Food Science & Technology, 2021, 110: 525-538.

[4] Xuejiao Wang, Xingwei Wang, Tingting Feng, Yu Shen, Shuqin Xia^*. Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility. Food Chemistry, 2021, 347: 129033.

[5] Xuejiao Wang, Tingting Feng, Shuqin Xia^*. Saltiness perception related to salt release of surimi emulsified sausages: Modulation in texture and microstructure by polysaccharides. International Journal of Food Science and Technology, 2021, 56(8): 3893-3902.

[6] Xuejiao Wang, Tingting Feng, Xingwei Wang, Xiaoming Zhang, Shuqin Xia^*. Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of L-lysine and L-arginine at low ionic strength. Journal of the Science of Food and Agriculture, 2021, 101: 5469-5477.

[7] Xuejiao Wang, Bertrand Muhoza, Xingwei Wang, Tingting Feng, Shuqin Xia^*, Xiaoming Zhang. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat. Food Research International, 2019, 125: 108521.

[8] Xuejiao Wang, Li Liu, Shuqin Xia^*, Bertrand Muhoza, Jibao Cai, Xiaoming Zhang, Emmanuel Duhoranimana, Jiakun Su. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength. Food Hydrocolloids, 2019, 93: 10-18.

[9] Xuejiao Wang, Caleb John Swing, Tingting Feng, Shuqin Xia^*, Jingyang Yu, Xiaoming Zhang. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes. Journal of Dispersion Science and Technology, 2020, 41(10): 1568-1575.

[10] Xuejiao Wang, Yumei Xie, Hanjing Ge, Lin Chen, Jiali Wang, Shuang Zhang, Yan Guo, Zhixi Li, Xianchao Feng^*. Physical properties and antioxidant capacity of chitosan/epigallocatechin-3-gallate films reinforced with nano-bacterial cellulose. Carbohydrate Polymers, 2018, 179: 207-220.

[11] Xuejiao Wang, Chaofan Guo, Wenhui Hao, Niamat Ullah, Lin Chen, Zhixi Li, Xianchao Feng^*. Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. International Journal of Biological Macromolecules, 2018, 118: 722-730.

[12] Xuejiao Wang¹, Niamat Ullah¹, Xuchun Sun, Yan Guo, Lin Chen, Zhixi Li, Xianchao Feng^*. Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller’s dried grains. International Journal of Biological Macromolecules, 2018, 96: 353-360.

[13] Niamat Ullah¹, XuejiaoWang¹, JinWu, Yan Guo, Hanjing Ge, Tengyu Li, Saleem Khan, Zhixi Li^*, Xianchao Feng^*. Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food. LWT - Food Science and Technology, 2017, 84: 867-875.

[14] 汪雪娇, 孙旭春, 兰永丽, 李腾宇, 师帅, 杨霞, 冯宪超^*,  李志西^*. 液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用. 食品科学, 2017, 38(24): 68-73.

主持或参与的研究项目：

（1）国家自然科学基金委员会，青年项目，32202092，微波调控肌原纤维蛋白凝胶微结构增强咸味感知机制研究，2023-01-01至2025-12-31，30万元，主持。

（2）江南大学优秀博士研究生培育基金，2019-12-16至2020-07-02，主持。

（3）国家自然科学基金委员会，面上项目，31771904，羊肉成熟中内质网应激介导细胞凋亡的作用机制，2018-01-01至2021-12-31，60万元，参与。

（4）国家自然科学基金委员会，青年科学基金项目，31601497，EGCG共价修饰巯基对肌原纤维蛋白乳化凝胶特性的影响及机制研究，2017-01-01至2019-12-31，21万元，参与。

招生专业：食品科学、生物与医药-食品工程

电子邮箱：wangxuejiao173@hotmail.com