徐靜雯，上海海洋大學食品學院教師。
基本介紹
- 中文名：徐靜雯
- 學位/學歷：博士
- 職業：教師
人物簡介,科研項目,代表性論文,
人物簡介
徐靜雯，女，博士，副教授(2020年9月至今)，博士畢業於美國堪薩斯州立大學食品科學系，先後於加州大學戴維斯分校擔任博士後研究員、波特蘭小麥市場中心擔任客座研究員及BAKERpedia公司擔任研究員。主要學術兼職包括Frontiers in Nutrition客座編輯、Food Control、Journal of Food Engineering、Journal of Functional Foods等SCI期刊審稿人。
科研項目
1. 上海海洋大學科技發展專項基金，擠壓加工對青稞營養健康功效提升研究，2022.01-2024.12, 5萬, 主持。
2. 中青年人才培育項目，A1-3203-21-000802，低糖、低脂、高膳食纖維青稞-小麥曲奇餅乾的研發及健康功效和風味成分分析，2021.09-2021.12, 6萬, 主持（在研）。
3. 上海海洋大學博士啟動基金，A2-2006-21-200314，紫菜多酚類物質成分鑑定、抗氧化、抗癌機理的研究，2021.01-2022.12, 5萬, 主持（在研）。
代表性論文
1. 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.
2. Xu J*, Wang W, Zhao Y.(2021).Phenolic compounds in whole grain sorghum and their health benefits. Foods, 10(8): 1921.
3. 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.
4. 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.
5. 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.
6. Xu J*, Bock J, Stone D. (2020). Quality and Textural Analysis of Noodles Enriched with Apple Pomace. Journal of Food Processing and Preservation,e14579.
7. 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.
8. 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.
9. Xu J, Smith S, Smith G, Wang W, Li Y. (2019). Glyphosate contamination in grains and foods: an overview. Food Control, 160, 106710.
10. 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.
11. 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.
近幾年參與編撰著作：
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.
