学位：博士研究生

职称/职务：讲师

E-mail：wxue7777@163.com

研究方向：食品副产物高值化利用及功能活性成分研究

王雪，女，博士，讲师，研究内容包括天然产物的提取纯化、食品副产物的高值化利用、复合材料的杀菌抑酶机制研究、农产品加工及贮藏等。2026年6月获江苏大学食品科学与工程专业工学博士学位，2026年8月入职枣庄学院，在《Comprehensive Reviews in Food Scienceand Food Safety》、《Food Research International》、《Ultrasonics Sonochemistry》、《Microchemical Journal》等期刊发表SCI论文多篇。

主持或参加科研项目（课题）情况：

[1] 江苏省研究生科研与实践创新计划（KYCX23_3639），主持，2023-2026

[2] 江苏省研究生科研与实践创新计划（KYCX22_3705），主持，2022-2023

[3] 泰州市科技支撑计划（农业）项目（TN202115），参与，2023

发表论文

[1]Xue Wang, Lei Zhang, Li Chen, Yang Wang, Clinton Emeka Okonkwo, Abu El-Gasim A. Yagoub, Hafida Wahia, Cunshan Zhou*. Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism. Comprehensive Reviews in Food Science and Food Safety, 2023, 22: 2747–2772.

[2]Xue Wang, Lei Zhang, Qiaolan Sun, Cunshan Zhou*. Preparation of carboxymethyl chitosan/polyvinyl alcoholdouble-layer film loaded with tannic acid- zeolitic imidazolate framework-8@querceti particles for lotus root preservation. Food Research International, 2026, 233: 118975

[3]Xue Wang, Lei Zhang, Li Chen, Asad Mukhtar, Cunshan Zhou*. Preparation of temperature-responsive molecularlyimprinted material by β-cyclodextrin-modified magnetic biochar for selective adsorption of quercetin from lotus rhizome knot. Microchemical Journal, 2026, 226: 118393

[4] Lei Zhang,Xue Wang, Wenjuan Qu, Cunshan Zhou*. Evaluation of dual-frequency multi-angle ultrasound onphysicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method. UltrasonicsSonochemistry, 2022, 90: 106196

[5]Lei Zhang,Xue Wang, Yang Hu, Cunshan Zhou*. Dual-frequency multi-angle ultrasonic processing technology and itsreal-time monitoring on physicochemical properties of raw soymilk and soybean protein. Ultrasonics Sonochemistry, 2021. 80: 105803

专利

张磊;王雪;胡洋;周存山;夏艾明;李群.一种扫频超声耦合温控监测大豆浸泡过程的装置与方法. CN202110716660.X，发明公开