个人简介：
薛佳，博士、副教授、硕士生导师。2015年5月毕业于美国田纳西大学，获得博士学位。同年8月起就职于bat365标准版食品工程与营养科学学院，主要从事食品功能成分的递送系统、果蔬加工及其副产物的综合利用等研究。主持国家自然科学基金1项、陕西省重点研发计划2项、农业部重点实验室开放课题1项、中央高校科研业务基金2项。发表学术论文20余篇，其中以第一或通讯作者发表SCI论文10余篇，参编教材1部。担任Comprehensive Reviews in Food Science and Food Safety, Food Chemistry, Journal of Food Engineering, International Journal of Biological Macromolecules等期刊审稿人。
邮箱: cathyxue0727@snnu.edu.cn
代表性成果：
1. Xiuxiu Li, Xi Yang, Hong Deng, Yurong Guo, Jia Xue*. Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities. International Journal of Biological Macromolecules. 2020, 150: 161-168.
2. Jia Xue, Lu Yang, Yi Yang, Jun Yan, Chingyuan Hu*, Yonghong Meng*. Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles. LWT-Food Science and Technology. 2020, 124.
3. Xi Yang, Yanjie Hou, Tian Gong, Jia Xue*, Yurong Guo*. Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions. International Journal of Biological Macromolecules. 2019, 131: 959-970.
4. Jia Xue*, Fan Su, Yonghong Meng, Yurong Guo*. The enhanced stability of anthocyanins from red-fleshed apples by copigmentation and encapsulation. Journal of the Science of Food and Agriculture. 2019; 99: 3381–33902
5. Jia Xue, Yi Yang, Zhaoxia Wang, Yurong Guo*, Yuyu Shao*. Bacterial diversity in Chinese rushan cheese from different geographical origins. Frontiers in Microbiology. 2018, 9: 1920.
6. Jia Xue, P. Michael Davidson, Qixin Zhong*. Inhibition of Escherichia coli O157:H7 and Listeria monocytognes growth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin. Food Control. 2017, 73:1499-1506.
7. Jia Xue, P. Michael Davidson, and Qixin Zhong*. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. International Journal of Food Microbiology. 2015, 210:1-8.
8. Jia Xue, and Qixin Zhong*. Thyme oil nanoemulsions co-emulsified by sodium caseinate and lecithin. Journal of Agricultural and Food Chemistry. 2014, 62: 9900-9907.
9. Jia Xue, and Qixin Zhong*. Blending lecithin and gelatin improves the formation of thymol nanoemulsions. Journal of Agricultural and Food Chemistry. 2014, 62(13): 2956-2962.
10. Jia Xue, P. Michael Davidson, and Qixin Zhong*. Thymol nanoemulsified with whey protein isolatemaltodextrin conjugate: the enhanced emulsifying capacity and anti-listerial properties in milk by propylene glycol. Journal of Agricultural and Food Chemistry. 2013, 61: 12720–12726.
