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, LWT, Food Chemistry: X, npj science of food, Nutrients, Foods 等SCI期刊上以第一作者或通讯作者发表论文8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，2024.01-2026.12.
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, 2022. (IF=8.8)
2. 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.
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, 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)
5. Ye Zheng, Fang Luo, Li Wang, Shuyi Li, Xuehua Wang*, Zhenzhou Zhu*. Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit[J]. Food Chemistry: X, 2025(IF=6.5)
6. Xuehua Wang, Xiaosong Hu, Fang Chen. Effect of high hydrostatic pressure treatment on antioxidant bioaccessibility from tomato juice and its modulation of gut microbiota[J]. Food Chemistry, 2025. (IF=9.8)
7. XuehuaWang, YanZhong, ZhenzhouZhu, NaZhang, XuChen, FeifeiWang, Li Wang, ChengChen, Jiangling He, Shuyi Li*. Gut microbiota: a new perspective for bioavailability of selenium and human health [J]. npj science of food, 2025. (IF=7.8)
8. Xuehua Wang, Li Dong, Chen Ma, Yinghua Luo, Xiaosong Hu , Fang Chen. Differentiating high-hydrostatic-pressure and thermal processed tomato juice samples based on their volatile markers and color [J]. LWT-Food Science and Technology, 2026. (IF=6.6)
9. 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.
