王雪华，女，1994年1月出生，研究生学历，博士。2016年于华中农业大学获得食品质量与安全学士学位，2022年于中国农业大学获得农产品加工及贮藏专业博士学位。长期致力于果蔬的非热加工，目前主要开展基于富硒农产品精深加工与消化利用等方面的研究。主持国家自然科学基金青年基金1项，在Food Chemistry, Nutrients, Foods, LWT, Free Radical Biology and Medicine, Food Frontiers等SCI期刊上发表论文9篇，中文核心期刊论文1篇。

研究领域

非热加工对农产品品质和贮藏稳定性的研究

富硒农产品中生物活性物质的生物利用研究

农产品的功效评价和对肠道菌群调节作用

教育研究背景

2016.09-2022.06中国农业大学工学博士学位

2012.09-2016.06华中农业大学工学学士学位

主持科研项目

1. 国家自然科学基金：高静水压基于有色体结构调控番茄汁色泽的机制研究，主持，2025.01-2027.12.

发表论文

1. Xuehua Wang, Fang Chen, Linjun Ma, Xiaojun Liao, Xiaosong Hu*. Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time[J]. Food Chemistry, 2021. (IF=7.51)

2. Xuehua Wang, Daotong Li, Chen Ma, Xiaosong Hu, and Fang Chen*. Gut microbiome and metabolome modulation by high-hydrostatic-pressure-processed tomato juice[J]. Nutrients, 2024. (IF=5.9)

3. Weilan Gao, Zhan Zheng, Xuehua Wang*, Li Wang, Na Zhang, Haiyuan Liu, Xin Cong, Shuyi Li, and Zhenzhou Zhu. Protective Effects of Different Selenium Green Tea Polysaccharides on the Development of Type 2 Diabetes in Mice[J]. Foods, 2023. (IF=5.2)

4. Xuehua Wang, Li Dong, Chen Ma, Zhe Wang, Xiaosong Hu, and Fang Chen*. Impact of high-hydrostatic pressure and thermal processing on the antioxidant profiles and capacity of tomato juice during storage[J]. Food Innovation and Advances, 2023.

5. Weixin Ke, Pan Wang, Xuehua Wang, Xiaolu Zhou, Xiaosong Hu, Fang Chen*. Dietary Platycodon grandifloras attenuates hepatic insulin resistance and oxidative stress in high-fat diet induced non-alcoholic fatty liver disease[J]. Journal of nutrients, 2020. (IF=4.80)

6. Pan Wang, Jianpeng Gao, Weixin Ke, Jing Wang, Daotong Li, Ruolin Liu, Yan Jia, Xuehua Wang, Xin Chen, Fang Chen, Xiaosong Hu*. Resveratrol reduces obesity in high-fat diet-fed mice via modulating the composition and metabolic function of the gut microbiota[J]. Free Radical Biology and Medicine, 2020. (IF=7.37)

7. Lu Zhang, Mengxuan Shi, Meiling Tian, Xuehua Wang, Junfu Ji, Xiaojun Liao, Xiaosong Hu, Fang Chen*. Guidelines for absolute quantitative real-time PCR for microbial determination in in vitro gastrointestinal digestion[J]. Food Frontiers, 2020. (IF=7.4)

8. Shuyao Li, Na Zhanga*, Shuyi Li, Xuehua Wang, Xin Cong, Shuiyuan Cheng, Zhenzhou Zhu. Preparation, stability and digestive properties of tea polysaccharide nanoparticles[J]. LWT, 2024. (IF=6)

9. Weilan Gao, Zhan Zheng, Rongyu Chen, Na Zhang, Xuehua Wang, Zhenzhou Zhu, Shuyi Li*, Xin Cong. Alteration of structural and functional properties of tea polysaccharides after selenylation modification[J]. Food and Bioprocess Technology, 2024. (IF=5.3)

10. 梁勇，陈旭，李书艺，张娜，王飞飞，王力，王雪华*，祝振洲*.加工对食品中硒及其生物可及性影响研究进展[J].食品科技，2023.