Xue Shen, Ph.D., Associate professor, PhD supervisor, Tang Aoqing Young scholars of Jilin University. Winner of Jilin Province Excellent Youth Fund, member of the “Lixin Outstanding Young Teacher Training Program” of Jilin University, winner of Outstanding Doctoral Dissertations of Jilin Province, First Prize for Excellent Postdoctoral Fellow of Jilin University. Her has been engaged in the research on Dairy Science (processing, quality control and safety), including valorization of whey from cheese making and Prevention and control of pathogenic bacteria contamination. The main research directions are valorization of whey from cheese making, development of dairy based ingredients and natural food preservatives. Up to now, she has presided more than 3 projects from National Natural Science Foundation of China Youth Fund Project, The Scientific and Technological Project of Jilin Province, and China Postdoctoral Science Foundation General Project. More than 10 peer-reviewed research papers have been published in academic journals since 2017, including Food Hydrocolloids, Journal of agricultural and food chemistry, and 4 papers were in the first district of the Chinese Academy of Sciences, and 1 paper was selected for ESI high citation. She has participated in writing two books. Some research has been presented 4 times at the international conference in the form of Poster. Invited to serve as reviewer of SCI journals such as Food Hydrocolloids, LWT-Food Science and Technology, etc.
Postgraduate admissions major:
Candidates with backgrounds in food, pharmacy, chemistry, biology, and other related majors are welcome to join us.
Contact details:
Email：shenxue417@163.com；shenxue417@jlu.edu.cn
Address: Room 504, College of Food Science and Engineering, Heping Campus, Jilin University, NO.5333, Xi 'an Road, Changchun, Jilin Province
Education and Working Experience
● Sep. 2020-present, Associate Professor, College of Food Science and Engineering, Jilin University
● Apr. 2020-Sep. 2020, Lecturer, College of Food Science and Engineering, Jilin University
● Jul. 2017-Apr. 2020, Postdoctoral Fellow, College of Veterinary Medicine, Jilin University
● Sep. 2013- Jun. 2017, Doctor’s Degree of Food Science, College of Food Science and Engineering, Jilin University
● Sep. 2009-Jun. 2012, Master’s Degree of Food Science, Jilin University
● Sep. 2005 - Jun. 2009, Bachelor’s Degree of Food Quality and Safety, Jilin University
Courses
Food Chemistry and Physical Properties of Foods for undergraduates
Advanced Food Chemistry and Dairy science and Technology for postgraduate student
Lead projects and talent programs
1. Youth fund project of national natural science fund, Molecular mechanism of procyanidins inhibits anchoring of surface protein in Listeria monocytogenes, (31902321), 2020.01 - 2022.12 (in progress)
2. Excellent Young Talents Project of Jilin Province, No. 20190103105JH, (in progress)
3. The 63rd batch of China Postdoctoral Science Foundation, Project No. 2018M681375, 2018.05-2020.03(Conclusion)
4. First Prize for Excellent Postdoctoral Fellow of Jilin University, No.419080500845.
5. Young scholar of “Tang Ao’qing Scholar”, Jilin University, 2020.1- present
6. “Li xin” Excellent Young Teacher Training Program, 2021- present
Books
1. Modifications of Whey Protein, Chapter 8 in Whey Protein Production, Chemistry, Functionality, and Applications，WILEY，2019.03
2. Collection, storage and utilization of human milk, Chapter 5 in Human Milk Biochemistry and Infant Formula Milk Powder Technology，translator, China Light Industry Press, 2018.04
Peer-reviewed articles
1. Shen X, Fang TQ, Gao F, Guo MR. Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation. Food Hydrocolloids 2017, 63, 668-676. (IF=5.839, ESI high citation)
2. Shen X, Zhao CH, Guo MR. Effects of high intensity ultrasound on acid-induced gelation behavior of whey protein isolate gel. Ultrasonics sonochemistry 2017, 39, 810-815. (IF = 7.279)
3. Shen X, Zhao CH, Lu J, Guo MR. Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer, Journal of agricultural and food chemistry 2018, 66, 1472-1478. (IF =3.571)
4. Shen X，Shao SN, Guo MR. Ultrasound-induced changes in physical and functional properties of whey proteins. International Journal of Food Science & Technology 2017, 52,381–388. (IF =2.773)
5. Shen X#, Fang TQ#, Zheng J, Guo MR. Physicochemical properties and cellular uptake of astaxanthin-loaded emulsions, Molecules. 2019,24,727 (IF =3.267)
6. Shen X#, Niu X#, Li G, Den, X & Wang J. Amentoflavone Ameliorates Streptococcus suis-Induced Infection In Vitro and In Vivo. Applied and Environmental Microbiology, 2018, 84(24) (IF =4.016)
7. Shen X#, Liu H#, Li G, Deng X, & Wang, J. Silibinin attenuates Streptococcus suis serotype 2 virulence by targeting suilysin. Journal of Applied Microbiology, 2019, 126(2), 435-442.(IF =2.683)
8. Zhao CH#*, Shen X#, Guo MR. Stability of lutein encapsulated whey protein nano-emulsion during storage, Plos one 2018, 13, e0192511. (IF =2.74)
9. Shao SN#, Shen X#, Guo MR. Zinc-loaded whey protein nanoparticles prepared using enzymatic cross-linking and desolvation. International Journal of Food Science & Technology 2018, 53(9), 2205-2211.(IF =2.773)
10. Li G#, Shen X#, Wei Y, Si X, Deng X & Wang J. Quercetin reduces Streptococcus suis virulence by inhibiting suilysin activity and inflammation. International Immunopharmacology, 2019, 69, 71-78.(IF =3.943)
11. Zhang T , Zhao Y , Tian X , Ye H*, Shen X*. Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates. Ultrasonics Sonochemistry, 2021, 74 , 105553 (IF = 6.513)
Authorized patent
Whey protein polymerization reactor（201521097379.9） Utility model patent
