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薛佳
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个人简介

分别于2009、2011年获得中国农业大学学士和硕士学位。2015年5月获美国田纳西大学博士学位,研究方向为天然植物精油纳米乳液的制备及其抗菌活性的评估。2015年8月起就职于陕西师范大学食品工程与营养科学学院,目前主要从事天然活性成分提取及包埋技术方面的研究。

代表性成果

1.Jia Xue, P.M. Davidson, Qixin Zhong*. 2017. Inhibition ofEscherichia coliO157:H7 andListeria Monocytognesgrowth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin.Food Control. 73:1499-1506.

2.Jia Xue, P.M. Davidson, Qixin Zhong*. 2015. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin.International Journal of Food Microbiology. 210:1-8.

3.Jia Xue, Qixin Zhong*. 2014. Thyme oil nanoemulsions co-emulsified by sodium caseinate and lecithin.Journal of Agricultural and Food Chemistry. 62 (40): 9900-9907.

4.Jia Xue,Qixin Zhong*. 2014. Blending lecithin and gelatin improves the formation of thymol nanoemulsions.Journal of Agricultural and Food Chemistry. 62(13): 2956-2962.

5.Jia Xue, P.M. Davidson, Qixin Zhong*. 2013. Thymol nanoemulsified with whey protein isolate-maltodextrin conjugate: the enhanced emulsifying capacity and anti-listerial properties in milk by propylene glycol.Journal of Agricultural and Food Chemistry. 61(51): 12720–12726.

6. Ruiping Zhao, Jianxiong Hao,Jia Xue, Haijie Liu, Lite Li*. 2011. Effect of high voltage electrostatic field (HVEF) pretreatment on the antioxidant system in stored mature green tomatoes.Journal of the Science of Food and Agriculture. 91(9):1680-6.

7. Wang ZH,Xue J, Liu LP, Wei TJ, Deng XM*. 2009. Effects of freezing methods and storage temperature on the flesh firmness of jujube fruit.Acta Horticulturae. 840:505-511.

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