白雪，博士研究生，讲师

邮箱：nndbaixue@sina.com

研究方向：特色谷物资源加工与利用

教育经历：

2018-09至2023-06，内蒙古农业大学，食品科学与工程学院，博士

2013-09至2017-07，内蒙古农业大学，食品科学与工程学院，学士

工作经历：

2025年至今：内蒙古农业大学食品科学与工程学院，讲师（校聘副教授）

2023-07至2025-06，上海交通大学，农业与生物学院，博士后

2017-07至2018-07，内蒙古农业大学，教务处，专职辅导员

一、代表性学术论文

1. Xue Bai, Meili Zhang*, Yakun Zhang, Yuanyuan Zhang, Rui Huo, Qixin Gu, Ying Miao. Oat Bran Supplementation Improves Glucose Metabolism, Food Addiction, and Gut Microbiota in Rats With High-Fat Diet-Induced Obesity. Food Frontiers. 2025: 2204-2230. (JCR1区, IF:6.9)

2. Ting Nie^#, Xue Bai^#, Zikang Liao, Runsha Chen, Qianyu Le, Yong Zhang, Xiaodan Liu, Xiaoying Bian, Shuhong Wu, Jinhong Wu*, Xianghong Li*. Engineering Patatin for enhanced lipase activity and long-chain fatty acid specificity via rational design. Food Chemistry. 2025: 144155. (JCR1区, IF:8.5)

3. Hua Li^#, Xue Bai^#, Jihao Zeng, Jiaying Zhang, Xiaodan Liu, Shaoyun Wang, Xu Chen, Jinhong Wu*. Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery. Food Research International. 2024: 115187. (JCR1区, IF:7)

4. Xue Bai^#, Wenying Zeng^#, Yongli Zhang, Jihao Zeng, Xiaodan Liu, Jinhong Wu*, Huiyun Chen. Dynamic changes in fermented purple potato-enriched dough: Structural, flavor, and metabolic mechanisms. Food Bioscience. 2025: 106322. (JCR1区, IF:4.8)

5. Xue Bai, Meili Zhang*, Yuanyuan Zhang, Yakun Zhang, Xinyue Guo, Rui Huo. Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods. 2022: 3070. (JCR2区, IF:5.1)

6. Xue Bai, Meili Zhang*, Yakun Zhang, Yuanyuan Zhang, Rui Huo, Xinyue Guo. In vitro fermentation of pretreated oat bran by human fecal inoculum and impact on microbiota. Journal of Functional Foods. 2022: 105278. (JCR2区, IF:5.223)

二、 发明专利

1. 吴金鸿,白雪,郝素颖,李向红,雍雅萍,刘晓丹.一种清洁化标签的低GI杂粮挂面及其制作方法:CN202410244392.X[P].2024-05-28.

2. 吴金鸿,曾文莺,白雪,杨毅捷,杨旭,江子扬,刘晓丹,盛漪,李立.一种发酵型低GI紫马铃薯面条及其制备方法:CN202510122449.3[P].2025-05-06.

3. 吴金鸿,肖瀛,施棋翰,白雪,孙丹,李立.一种基于复合嫩化、真空炖煮、低温等离子体柔性杀菌的土豆牛腩预制菜加工方法:CN202510203699.X[P].2025-05-06.

4. 吴金鸿,曾纪豪,张佳滢,白雪,盛漪.一种高嫩度易打松的钙强化鱿鱼松的制备方法:CN202410230142.0[P].2025-08-29.

5. 陈惠云,吴金鸿,曾纪豪,白雪.一种鱿鱼皮螯合钙肽粉的制备方法:CN202510388603.1[P].2025-06-20.

6. 吴金鸿,聂挺,白雪,张勇,陈润莎,刘晓丹,李立.一种马铃薯Patatin突变体及其制备方法与应用:CN202510306823.5[P].2025-11-25.

7. 吴金鸿,张佳滢,盛漪,白雪,张勇,阿里·奥斯曼.基于马铃薯蛋白纤维与阿拉伯胶复合物制备油凝胶高内相pickering乳液的方法:CN202411704736.7[P].2025-02-11.

三、出版专著

1.《高新技术在特色杂粮加工中的应用》，中国轻工业出版社，ISBN 978-7-5184-5243-9，2024年12月1日，参编。