徐静雯，女，博士，副教授(2020年9月至今)，博士毕业于美国堪萨斯州立大学食品科学系，先后于加州大学戴维斯分校担任博士后研究员、波特兰小麦市场中心担任客座研究员及BAKERpedia公司担任研究员。主要学术兼职包括Frontiers in Nutrition客座编辑、Food Control、Journal of Food Engineering、Cereal Chemistry等SCI期刊审稿人。

联系方式：Email: jw-xu@shou.edu.cn. 办公室：金沙6038官方网站B427.

研究领域：食品加工与品质控制、功能性食品营养与健康。

科研项目：

• 上海市2023年度“科技创新行动计划”启明星项目（杨帆专项），上海市科委，主持。

• 挤压淀粉与谷蛋白多尺度结构重构调控重组米质构的作用机制，上海市教委，主持。

• 挤压加工提升青稞营养健康功效的机制研究；低糖、低脂、高膳食纤维青稞-小麦曲奇饼干的研发及健康功效和风味成分分析；紫菜多酚类物质成分鉴定、抗氧化、抗癌机理的研究，金沙6038官方网站，主持。

近几年代表性论文：

1. Xu J*, Li Y*. (2023). Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of Food Science, 00, 1-14.

2. Xu J*, Li Z, Zhao Y*. (2022). Phenolic compounds of “blue food” Porphyra haitanesis: Chemical fingerprints, antioxidant activities, and in vitro antiproliferative activities against HepG2 cells. Food Research International, 162, 112139.  

3. Xu J*, Liu L, Zhao R, Zhao Y, Xu X. (2022). Role of xanthan gum on wheat noodle fortified with highland barley. Journal of Food Processing and Preservation, e17163.

4. Xu J*, Shen Y, Zheng Y, Smith G, Sun X, Alavi S, Wang D, Zhao Y, Li Y*. (2022). Duckweed for potentially nutritious human food: A review. Food Reviews International, 2012800.

5. Xu J*, Wang W, Zhao Y.(2021).Phenolic compounds in whole grain sorghum and their health benefits. Foods, 10(8): 1921.  

6. Xu J,Qi G, Wang W, Sun X. (2021). Advances in 3D peptide hydrogel models in cancer research. npj Science of Food, 5(1), 14.

7. Xu J*, Li Y, Zhao Y, Wang D, Wang W. (2021). Influence of Antioxidant Dietary Fiber on Dough Properties and Bread Qualities: A Review. Journal of Functional Foods, 80, 104434.

8. Xu J, Zhang Y, Wang W, Li Y. (2020). Advanced Properties of Gluten-Free Cookies, Cakes, and Crackers: A Review. Trends in Food Science & Technology, 103, 200-213.  

9. Xu J*, Bock J, Stone D. (2020). Quality and Textural Analysis of Noodles Enriched with Apple Pomace. Journal of Food Processing and Preservation, e14579.

10. Xu J, Manepalli P, Zhu L, Narayan-Sarathy S, Alavi S. (2020). Morphological and Performance Characteristics of Nanocomposite Films based on Poly (lactic acid) Compounded with Nanocrystalline Cellulose and Chitin Whiskers using melt extrusion. Cellulose, 27, 7523-7534.

11. Xu J, Qi G, Sui C, Sun X, Wang W. (2019). 3D h9e Peptide Hydrogel: An Advanced Three-Dimensional Cell Culture System for Potential Anticancer Prescreening of Chemopreventive Phenolic Agents. Toxicology in vitro, 61, 104599.  

12. Xu J, Smith S, Smith G, Wang W, Li Y. (2019). Glyphosate contamination in grains and foods: an overview. Food Control, 160, 106710.

13. Xu J, Vidyarthi S, Bai W, Pan Z. (2019). Nutritional constituents, health benefits and processing of Rosa Roxburghii: A review. Journal of Functional Foods, 60, 103456.

14. Xu J, Manepalli P. H, Zhu L, Narayan-Sarathy S, Alavi S. (2019). Morphological, barrier and mechanical properties of films from poly (butylene succinate) reinforced with nanocrystalline cellulose and chitin whiskers using melt extrusion. Journal of Polymer Research, 26, 188.

近几年参与编撰著作：

1. Xu J*, Wang W. (2021). Fiber-associated wheat lignans and colorectal cancer prevention. In: Improving the nutritional and nutraceutical properties of wheat and other cereals. Elsevier Publisher.

2. Xu J, Wang W, Li Y. (2019). Chapter 3: Corn. In: Bioactive Factors and Processing Technology for Cereal Foods. Springer.

   
   

主要承担教学工作：食品化学（双语）、食品化学实验、食品安全风险评估.