汪雪娇

姓名：汪雪娇

职称：副教授

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、食品物性学研究方法（研究生）

个人简介：女，1990年生，云南大理人，工学博士，硕士生导师。云南省“兴滇英才”青年人才、昆明理工大学四层次人才，云南省国际科技特派员和三区人才，《Journal of Future Foods》《肉类研究》等杂志的青年编委。主持国家自科基金青年基金、云南省“兴滇英才”青年人才专项、“双一流”创建联合专项·重点项目、基础研究面上项目、学校高层次人才建设项目等7项国家级省级项目；主持横向课题2项。作为第一或通讯作者，发表论文26篇，其中SCI 23篇，影响因子>10的论文3篇，引用量过百论文2篇；以第一发明人申请发明专利7项，授权1项。以第二副主编出版科学出版社十四五规划教材1部；第二主编出版编著1部。以第一起草人公开企业标准1项。

        主持云南省专业学位案例库1项、校级研究生优质课程1门。指导学生获得全国大学生调香技能大赛·国赛二等奖、省级大创项目、“互联网+”校级银奖；指导1名研究生获得校级优秀毕业生、2名研究生获得国家奖学金。

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.

主持的研究项目：

（1）国家自然科学基金青年项目（2023.01~2025.12），30万元，主持。

（2）云南省“双一流”创建联合专项 重点项目（2023.12~2026.11），100万元，主持。

（3）云南省“兴滇英才支持计划”青年人才项目（2022.12~2027.12），76万元，主持。

（4）云南省应用基础研究计划项目面上项目（2023.06~2026.05），10万元，主持。

招生专业：食品科学、生物与医药-食品工程

电子邮箱：wangxuejiao173@hotmail.com