Courses undertaken:
Food Packaging Science, Comprehensive Utilization of Grain and Oil By-products, Inspection and Storage of Grain and Oil
Learning Experience:
2005/09 -- 2009/06, Anhui Medical University, School of Public Health, Food Quality and Safety major, bachelor
2009/09 -- 2012/03, Nanjing University of Finance and Economics, School of Food Science and Engineering, Master of Food Science
2015/09-2020/06, College of Food Science and Technology, Yunnan Agricultural University, Major in Food Resources and Nutrition Engineering, doctor
Work Experience:
2012/09-2014/08, College of Food Science and Technology, Yunnan Agricultural University, Teaching Assistant
2014/09-2020/09, Lecturer, College of Food Science and Technology, Yunnan Agricultural University
2010/10 -- present, Associate Professor, College of Food Science and Technology, Yunnan Agricultural University
Research Direction:
Food Protein resource utilization and Dairy science, Food safety testing, functional oils
Honors:
2017, "Excellent Homeroom Teacher" of Yunnan Agricultural University
Science and Technology Commissioner of Yunnan Province in 2018
2020 "Advanced Individual" in Employment and Entrepreneurship for Graduates of Yunnan Agricultural University
In 2020, yunnan Provincial Science and Technology Progress Second prize, key technology research and development and industrial application of Plateau characteristic cheese and milk residue products, ranking 7th
Presided over and participated in projects:
1, National Natural Science Foundation of China, 31960462, Bacteriostasis mechanism of Moringa oleifera seed peptide MOp2 on S. aureus based on omics technology, 2020/01-2023/12, 400000 yuan, in research
2. Molecular mechanism of s. aureus cell apoptosis induced by antimicrobial peptides derived from Moringa oleifera seed protein, 2017/07-2020/06, 100, 000 yuan, in research
3, Yunan Agricultural Basic Research Joint Special Project, Study on efficient screening of moringa oleifera seed antibacterial peptides and their damage mechanism to S. aureus membrane based on CMC technology, 2010/01-2020/01, 100, 000 yuan, in research, in charge
4, Yunan Agricultural Basic Research Joint Special Project for Youth, Comparative study on the special flavor and main flavor substances of Yunnan Chicken and Kuaida chicken (2014FD021), Yunnan Science and Technology Department Youth Fund project, 2014/10 -- 2017/09,60000 yuan, concluded, principal investigator
5, Yunan Education Department Scientific Research Fund project, Molecular structure characterization and stability of moringa oleifera seed protein derived antimicrobial peptides, 2019/06-2020/112, 000 yuan, completed, principal
6, Yunan University Key Laboratory of Food Processing and Safety Control Open Fund project, Isolation and purification of Moringa oleifera seed chymonet and its milk coagulating properties, 2016/11-2017/12, 30000 yuan, concluded, principal
7. Technical Cooperation Project of Kunming Fishery Administration Law Enforcement Bureau, Key Technology research on Quality Risk Control of Aquatic products in Kunming, 2012/08-2016/12, 440,000 yuan, concluded, presided over
8. Technical Cooperation Project of Kunming Fishery Administration Law Enforcement Bureau, Research on key Technology of Aquatic product Safety Detection in Kunming city, 2017/01-2017/12, 360,000 yuan, concluded, presided over
9. Subproject of National Key RESEARCH and Development Program, Development of key Technology and Equipment for National Characteristic Industrialized Dairy Products Processing, 2018/07-2020/12, 500,000 yuan, in research, participated
10, National Natural Science Foundation of China, Study on the discovery and structure-activity relationship of umami peptide in Yunnan Wuding chicken, 2010/01-2023/12, 410,000yuan, in research, participated in
11, National Natural Science Foundation of China, Formation and accumulation mechanism of biogenic amines in Yunnan Hui Cattle ganba (31360394), 2014/01-2017/12, 500,000 yuan, concluded, participated in
12, Wang, F., Wang, F., Wang, F., Wang, F., Wang, F., Wang, J
Published articles:
1, Wang XF, Shi YN, HeR, Li B, Huang AX*. Label-free quantitative proteomic analysis of the biological functions of Moringa oleifera seed proteins provides insights regarding the milk-clotting proteases. International Journal of Biological Macromolecules, 2020, 144:325-333. (SCI收录, Top期刊, IF: 5.162)
2, Wang XF, Shi YN, Chen Y, Fan JP, Pu YH, Huang AX*. Comparative proteome analysis of matured dry and germinating Moringa oleifera seeds provides insights into (SCI收录, Top期刊, IF: 4.972) protease activity during anabasic germination during anabasic germination. Food Research International, 2020, 136:109332. (SCI收录, Top期刊, IF: 4.972)
3, Wang XF, Zhao Q, Chen HR, Shi YN, Fan JP, Chen Y*, Huang AX*. Protein function analysis of germinated Moringa oleifera seeds, and purification and characterization of their milk-clotting peptidase. International Journal of Biological Macromolecules, 2021, 171: 539 -- 549. (SCI收录, Top期刊, IF: 5.162)
4, Liu Weiliang, MAO Ruixia, Wang Xuefeng *, JI Yu, Zhao Cunchao, Wei Guangqiang, Huang Aixiang. Screening of ethanol-degrading strains and evaluation of antialcoholic efficacy of fermented milk products. Food science, 2020, 41(2): 107 -- 113. (EI收录)
5, Wei Guangqiang, Wang Xuefeng *, Chen Yue, Yang Xumei, Zhao Cunchao, Huang Aixiang. Screening and fermentation characteristics of direct inoculation starter strains. Food and Fermentation Industries, 2020, 46(1): 184 -- 190. (IN Chinese)
6, Wei Guangqiang, Chen Yue, Zhuo Jiazhen, Zhao Cunchao, Wang Xuefeng *, Huang Aixiang. Quality evaluation and variation analysis of main flavor components of yoghurt during fermentation and refrigeration. Food and Fermentation Industries, 2019, 45(18): 113 -- 119. (IN Chinese)
7, He Li, Guo Chuya, Wang Xuefeng *, Pu Yuehong, Fan Jiangping. Optimization of production process of dewhey flavoring milk by response surface methodology. Food Research and Development, 2020, 41(21): 50-56.
8, Jingjing Zhu, Hongcai Zhang, Cunchao Zhao, Aixiang Huang, Xuefeng Wang *, Yue Chen *. Optimization of fermentation technology and quality analysis of high-fat yoghurt by response surface methodology. Food Industry, 2020, 41(2): 71-77.
9, Xuefeng Wang, Yue Chen, Qiong Zhao, Cunchao Zhao, Yanan Shi, Aixiang Huang *, Rong He *. Optimization of enzymatic preparation of moringa oleifera seed peptides and analysis of antibacterial activity by response surface test. Modern Food Science and Technology, 2019, 35(1): 173 -- 181.
10, Qiong Zhao, Yue Chen, Yanan Shi, Cunchao Zhao, Xuefeng Wang *, Aixiang Huang. Optimization of extraction process of moringa oleifera seed protein by salt method combined with two-step fractional precipitation method. Food Industry, 2019, 40(8): 19-24.
11, Xuefeng Wang, Guangqiang Wei, Yuehong Pu, Jiangping Fan, Guozhou Liao, Dahai Gu, Zhiqiang Xu, Aixiang Huang *, Yue Chen *. Comparative analysis of meat and food quality between Yunnan broiler and Henan broiler. Food Research and Development, 2019, 40(6): 19-25.
12, Xuefeng Wang, Aixiang Huang, Jiangping Fan, Guozhou Liao, Dahai Gu, Zhibin Cheng, Zhiqiang Xu, Yuehong Pu *, Yue Chen *. Composition and content analysis of Amino acids in muscle of Yunnan Peai chicken. Food Research and Development, 2018, 39(13): 136-142.
13, Xuefeng Wang, Aixiang Huang, Yuehong Pu, Jiangping Fan, Guozhou Liao, Dahai Gu, Guiying Wang, Zhiqiang Xu, Yue Chen *. Comparative study on the content of inosinic acid in muscle of Yunnan Broilers and Henan broilers. Journal of Food Safety and Quality, 2018, 9(9): 2135-2140.
14, Xuefeng Wang, Guangqiang Wei, Jiangping Fan, Guozhou Liao, Dahai Gu, Guiying Wang, Zhiqiang Xu, Yuehong Pu *, Yue Chen *. Optimization of sample pretreatment and detection conditions for three sulfonamides and malachite green in aquatic products. Journal of Food Safety and Quality, 2018, 9(21): 5709-5715.
15, Xuefeng Wang, Xingrong Ju *, Lifeng Wang, Jian Yuan, Rong He. Optimization of medium conditions for production of rapeseed peptides by solid-state fermentation with mixed bacteria, Food Science and Technology, 2012, 37(10):147-153.
16, Ju Xing-rong *, Wang Xue-feng, He Rong, Wang Li-feng, Yuan Jian. Optimization of processing conditions for rapeseed peptide production by solid state fermentation with mixed bacteria. Food Science, 2012, 33(11):231-236.
17, Xuefeng Wang, Xingrong Ju *, Lifeng Wang, Jian Yuan, Rong He, Preparation of rapeseed peptides from rapeseed meal by solid-state fermentation. Food and Fermentation Industries, 2011, 37(9):104-108.
Patent Achievements:
5 national invention patents have been declared and 2 have been authorized.
