朱雪梅

        副教授/硕导

个人简介

        2019年07月-至今， 大连工业大学，副教授

        2015年01月-2019年06月，南昌大学，副教授

        2011年09月- 2016年06月，南昌大学，博士后

        2011年04月- 2014年12月，南昌大学，讲师

        2008年03月- 2011年02月，韩国忠南国立大学，食品工学专业，博士

        2006年03月-2008年02月，  韩国忠南国立大学，食品工学专业，博士

        2001年09月-2005年07月，吉林农业大学，中药学专业，学士

社会兼职

        江西省食品科学协会理事

研究方向

        乳品科学、脂质化学与营养、功能性食品 

主要成果

        获江西省杰出青年人才资助，南昌大学赣江青年学者，江西省“三区”人才支持计划科技人员。 2019年7月以来被大连市人民政府认定为大连市新引进高层次人才，大连市引进城市发展紧缺人才。获得2023年江西省科技进步一等奖。 

科研项目

主持国家自然科学基金项目4项，主持教育部留学基金、博士后基金、省级科技支撑和自然科学基金项目9项，校企合作项目6项；参与国家十四五、十三五、十二五计划项目3项。部分项目信息如下： 
        （1）国家自然基金项目：基于残留表位和耐受表位肽协同调控DCs-T细胞互作的副干酪乳杆菌XJ-003降低乳蛋白致敏性机制研究，32572548，2026.1-2029.12
        （2）国家十四五重点研发计划：特殊医学状况婴儿特医食品配方智能化营养评价模型研究，2022YFF1100400，2022.12-2026.12
        （3）国家自然基金项目：MFGM与乳蛋白相互作用介导的脂肪球结构特性及对脂肪消化的影响研究，31901614，2020.1-2022.12 
        （2）国家自然基金项目：基于界面消化理论探讨OPO型婴儿奶粉中脂肪球在消化道中自组装及其对消化吸收影响，31660470，2017.1-2020.12 
        （3）国家自然基金项目，基于酶催化过渡态理论研究结构脂合成中酰基迁移机制及影响氧化规律，31460427，2015.1-2018.12 
        （4）江西省杰出青年人才资助计划项目20171BCB23025，2017.1-2019.12 
        （5）江西省科技支撑计划，全谷物粉即食食品开发与加工关键技术研究20171BBF60047，2017.1-2020.12 

出版著作和论文

发表论文情况：在国内外期刊发表文章60余篇，部分代表论文如下： 
        1) Yanchen Liu; Zhao Zhang; Guangqing Mu*; Xuemei Zhu*. Comparative Nutritional Outcomes in Preterm Infants and Formulation Optimization of Infant Formula: A Review. Critical reviews in Food Science and Nutrition. Accepted, 2025.
        2) Yanchen Liu; Mingyang Ma; Guangqing Mu; De Qiong; Yongzhu Cuomu; Xuemei Zhu. Insights into the mechanism of phosphatidylcholine-casein interactions in simulated infant formula emulsion: structure, physicochemical properties and microcapsule formation. Food Chemistry, Accepted, 2025.
        3) Lu Feng, Jingxia Yang, Liping Sun, Xiaoyan Zhu, Wei Lan, Guangqing Mu. Xuemei ZhuChanges of unique flavor substances and metabolic pathway brought by  Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage   stage: HS-SPME-GC-MS and HPLC-MS-based analysis. Food Bioscience: 65 (2025) 105974.
        4) Jingxia Yang, Zihao Guo, Ruiyang Ma, Xinyu Wu, Dingning Lu, Jiayi Li, Wei Lan, GABA as a functional ingredient:current research on biosynthesis, analytical methods, and health benefits. International Journal of Food Engineering, 2025, Https://orcid.org/0009-0002-0075-6847.
        5) Wenpu Yao,Junyi Li,Xiaoyan Zhu,Ruiyang Ma,Yunpeng Xu,Ruida Ma,Zihao Guo,Guangqing Mu,Xuemei ZhuGABA‐Enriched Lactiplantibacillus plantarum DPUL‐F233 Powder and Its Effect on Blood Pressure in Spontaneously Hypertensive Rats, Journal of Food Science, 90(4), 2025 https://doi.org/10.1111/1750-3841.70208.
        6) Ning Wang, Sen Yang, Guangqing Mu, Fang Qian, Xuemei Zhu*. Exploring lipid digestion discrepancies between preterm formula and human milk: Insight from in vitro gastrointinal digestion and the impact of added milk fat. Food Research   International, 186:114317, 2024.
        7) Ning Wang, Mingyang Ma, Guangqing Mu, Fang Qian, Xuemei Zhu*. Lipid analysis of breast milk and formula for preterm infants and the application and prospects of novel structural lipids- a comprehensive review. Critical reviews in Food   Science and Nutrition, 2383964,2024.
        8) Mingyang Ma, Feiyang Wu, Yunpeng Xu, Guangqing Mu, Fang Qian, Xuemei Zhu*. Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. Journal of Food    Science, 89:4109-4122, 2024.
        9) Mingyang Ma, Feiyang Wu, Yunpeng Xu, Fanhua Kong, Guangqing Mu, Fang Qian, Xuemei Zhu*. Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties,phjusicochemical characteristics, and digestive properties. International Journal of Food Engineering, 20(7): 495-505, 2024. 
        10) Jing Li, Ruida Ma, Guangqing Mu; Fang Qian; Jianguo Sun; Shilong Jiang; Youbin Leng; Xuemei Zhu*. Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane. LWT-Food Science and Technology, 197:115897，2024
        11) Lu Feng, Zihao Guo, Wenpu Yao, Guangqing Mu, and Xuemei Zhu. Metagenomics and Untargeted Metabolomics Analysis Revealed the Probiotic and Postbiotic Derived from Lactiplantibacillus plantarum DPUL F232 Alleviate Whey Protein-Induced Food Allergy by Reshaping Gut Microbiota and Regulating Key Metabolites. Journal of Agricultural and Food Chemistry, 2024, 72, 25436−25448. https://doi.org/10.1021/acs.jafc.4c08203
        12) Yunpeng Xu, Feifei Zhang, Guangqing Mu, Xuemei Zhu. Effect of Lactic Acid Bacteria Fermentation on Cow Milk Allergenicity and Antigenicity: A Review. Comprehensive Reviews in Food Science and Food Safety, 23:1–23, 2024.
        13) Zhao Zhang, Yunpeng Xu, Xinling Li, Lei Chi, Chao Xu, Guangqing Mu, Xuemei Zhu*. Modulating whey proteins antigenicity with Lactobacillus delbrueckii subsp. Bulgaricus DLPU F-36 metabolites:Insight from spectroscopic and molecular docking studies. Journal of Agriculture and Food Chemistry, 72:15198-15212, 2024.
        14) Lu Feng,  Gangliang Chen, Zihao Guo, Wenpu Yao, Xinling Li, Guangqing Mu*, Xuemei Zhu*. Both live and heat killed Lactiplantibacillus plantarum DPUL-F232 alleviate whey protein-induced food allergy by regulating cellular immunity and repairing the intestinal barrier. Food & Function. DOI 10.1039/D4FO00105B，2024.
        15) Feng Lu, Guo Zihao, Zhao Jinghong, Yao Wenpu, Li Xinling, Wu Linying, Mu Guangqing*, Zhu Xuemei*. Screening of anti-allergic Lactiplantibacillus species by splenocyte sensitization model and evaluate their probiotic and postbiotic characteristics. Food Bioscience, 57: 103440, 2024. 
        16) Ruida Ma, Miao Na, Jing Li, Yunpeng Xu, Xinling Li, Jinghong Zhao, Guangqing Mu*, Zhu Xuemei*. Lactic acid bacteria and yeast co-fermented milk alleviate cow milk allergy. Journal of Food Science, 89(7):4505-4521, 2024. DOI: 10.1111/1750-3841.17136
        17) Yunpeng Xu, Feifei Zhang, Ruida Ma, Zhao Zhang, Lei Chi, Yue Li, Chao Xu, Guangqing Mu*, Zhu Xuemei*. Effects of Lacticaseibacillus paracasei XJ-003 on the allergenicity and antigenicity of milk proteins during fermentation. Food Bioscience, 59:103967, 2024.
        18) Liping Sun, Gangliang Chen, Qi Wang, Sen Yang, Xinling Li, Qi Zheng, Chao Xu, Lei Chi, Guangqing Mu, Xuemei Zhu. Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity. International Journal of Dairy Technology. doi.org/10.1111/1471-0307.13093，2024 （April 28）
        19) Wei Gong;Xiaolu Guo;Sijia Wang;Habo Huang;Xuemei Zhu*. Construction of high internal phase Pickering emulsions using cold plasma modified soy protein   isolate-proanthocyanidin complex. Food Research International. 167:112664, 2023.
        20) Jing Li; Ruida Ma; Guangqing Mu; Fang Qian; Jianguo Sun; Shilong Jiang; Youbin Leng; Xuemei Zhu. Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane. LWT-Food Science and Technology，197:115897，2024
        21) Yunpeng Xu, Hongxin Wang, Guangqing Mu, Xuemei Zhu. Allergenicity Evaluation of Fermented Milk Prepared by Co-Fermentation of Lactobacillus Plantarum 7-2 and Commercial Starters after in vitro Digestive. Food Chemistry-X, 2023,100911.（SCI,一区 IF:6.1）
        22) Feng lu, Guo Zihao, Zhao Jinghong, Yao Wenpu, Li Xinling, Wu Linying, Mu Guangqing*, Zhu Xuemei*.  Screening of anti-allergic Lactiplantibacillus species by splenocyte sensitization model and evaluate their probiotic and postbiotic characteristics. Food Bioscience, 57, 103440. (2024).（SCI一区 IF:5.2）
        23) Guo Zihao, Wang qi, Zhao Jinghong, Xu Yunpeng, Mu Guangqing*, Zhu Xuemei*. Lactic acid bacteria with probiotic characteristics infermented dairy priducts reduce cow milk allergy. Food Bioscience, 103055, 2023.（SCI一区 IF:5.2）
        24) Ruiyang Ma, Na Miao, Qingyi Zhang, Shujuan Jiang, Xinling Li, Lei Chi, Yue Li, Guangqing Mu*, Xuemei Zhu*. A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method. Food Bioscience, 2023,53：102594，June. （SCI）
        25) Gong Wei, Guo Xiaolu, Wang Sijia, Huang Haibo, Zhu Xuemei*. Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex. Food Research International, 2023, 112664. （SCI）
        26) Li Jing, Chen Xianxin, Li Chen, Xiong Hua, Mu Guangqing, Xuemei Zhu*. Stability and bioaccessibility of β-carotene in oil in water emulsions:Impact of antioxidant type and emulsifier. European Journal of Lipid Science and Technology, 125:2200127,2023. DOI: 10.1002/ejlt.202200127（SCI）
        27) Zhao Zhang, Ruida Ma, Yunpeng Xu, Lei Chi, Yue Li, Guangqing Mu* and Xuemei Zhu*. Investigation of the Structure and Allergic Potential of Whey Protein by Both Heating Sterilization and Simulation with Molecular Dynamics. Foods, 2022,11,4050. DOI：10.3390/foods11244050. （SCI）
        28) Wang Qi, Xu Yuxi, Liu Yanchen, Qian Fang, Mu Guangqing*, Zhu Xuemei*. Effects of proteins and mineral ions on the physicochemical properties of 1,3-dioleoyl-2-palmitoylglycerol emulsion to mimic a liquid infant formula. Frontiers in Nutrition, 9：808351，2022. DOI：10.3389/fnut.2022.808351. （SCI）
        29) Wu Feiyang, Chen Fang, Pu Yizhen, Qian Fang, Youbin Leng, Guangqing Mu, Xuemei Zhu*. Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules. International Journal of Dairy Technology, 75(3):5113-526, 2022, doi: 10.1111/1471-0307.12861. （SCI）
        30) Mu Guangqing, Zhang Zhao, Wang Jiayi, Jiang Shujuan, Wang Hongxin, Xu Yunpeng, Li Xinling, Chi Lei, Li Yue, Tuo Yanfeng and Zhu Xuemei*. Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen. Foods, 2022, 11(1):88 （SCI）
        31) Zhu Xuemei, Wang Qi, Leng Youbin, Chen Fang, Wu Feiyang, Mu Guangqing*,
Wu Xiaomeng*．Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion．Food Chemistry, 346:128918, 2021.（SCI）
        32) Xu Yunpeng, Wu Qiong, Bai Li, Mu Guangqing, Tuo Yanfeng, Jiang Shujuan, Zhu Xuemei,* Qian Fang*. Cloning, expression, and bioinformatics analysis and characterization of a β-galactosidase from Bacillus coagulans T242. Journal of Dairy Science, 104(3):2735-2747, 2021.（SCI）
        33) Qiu Tingting , Sun Yong, Wang Xiaoya, Zheng Liufeng, Zhang Hua, Jiang Li,  Zhu Xuemei*, Xiong Hua *. Drum drying-and extrusion-black rice anthocyanins exert anti-inflammatory effects via suppression of the NF-κB /MAPKs signaling pathways in LPS-induced RAW 264.7 cells. Food Bioscience, 41:100841,2021. （SCI）
        34) Gao Fei , Sui Lin , Mu Guangqing, Qian Fang *, Zhu Xuemei*. Screening of potential probiotics with anti-Helicobacter pylori activity from infant feces through principal component analysis. Food Bioscience, 42:101045,2021. （SCI）
        35) Ma Xiao-Yu, Chen Xian-Xin, Ma Ming-Yang, Xu Yu, Wu Xiao-Meng, Mu Guang-Qing, Zhu Xue-Mei*. Lutein transport systems loaded with rice protein-based self-assembled nanoparticles. Food Bioscience, 42:101061,2021.（SCI）
        36) Xu Yu, Ma Xiao-Yu, Gong Wei, Li Xiang, Huang Hai-Bo and Zhu Xue-Mei*. Nanoparticles based on carboyxmethycellulose-modified rice protein for efficient delivery of lutein, Food & Function, 11:2380, 2020.（SCI）
        37) Yuan Tinglan, Zhu Xue-Mei*, Mu Guangqing, Qian Fang, and Xiong Hua*. Effects of chemical composition and microstructure in human milk and infant formulas on lipid digestion. Journal of Agriculture and Food Chemistry, 68:5462-5470, 2020.（SCI IF6.1）

申请发明专利10余件，并已企业转让1件，部分代表如下： 
        1）朱雪梅，熊华，陈先鑫，罗国伟，王乐，赵士强。一种仿母乳奶油粉的制备方法，发明专利，CN201410111316.8，已授权，授权日2016年1月20日 
        2）朱雪梅，胡蒋宁，熊华，张建飞，胡居吾。一种制备sn-2位富含共轭亚油酸甘油三酯的方法，发明专利，CN201310732257.1，已授权，授权日2016年2月24日 
        3）朱雪梅，王晓雅，熊华，胡蒋宁，邓泽元。一种含乳脂肪球膜的婴幼儿配方奶粉及制备方法。中国发明专利，201710247099.9，2017-04-17申请。 
        4）朱雪梅，牟光庆，陈桢隆，熊华。一种pH响应缓释的含硒蛋白符合纳米粒子及制备与应用。中国发明专利，ZL202010531352.5，授权日2022.9.6。

承担主要课程：

        本科生课程《食品安全学》《食品标准与法规》《食品质量管理与监控》《食品工艺学实验》等。

在读学生人数

在读7人；辅助指导博士毕业生3人。  

毕业学生人数

硕士研究生28名。