郄雪娇，校聘副教授，硕士生导师，2023年6月于江南大学食品学院获得工学博士学位，现就职于出生人口健康教育部重点实验室。

联系方式：qiexjhb@163.com

主要研究方向：

营养与儿童青少年健康

欢迎有兴趣从事营养代谢与青少年健康（重点围绕功能因子组学、食品危害物、人群队列）等方向开展研究的本科生和研究生加盟！

主持的科研项目：

十大正规买球的app排行榜高层次人才引进科研启动基金，2024-01至2029-01

主要论文：

1. Chen, C., Du S., Tao, F., Qie, X.(2025).Systematic characterisation of microplastics released from disposable medical devices using laser direct infrared spectroscopy. Analytica Chimica Acta, 343982.

2. Qie, X., Goff, H. D., & He, Z. (2024). Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, chlorogenic acid Bioaccessibility, and antioxidant capacity. Food Bioscience, 62:105512.

3.Qie, X., Chen, J., & He, Z. (2023). Effect of thermally-induced β-casein-phlorizin interactions on the antioxidant activity and bioavailability of phlorizin. Food Bioscience, 102479.

4. Qie, X., Douglas Goff, H., & He, Z. (2022). Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chemistry, 398, 133832.

5Qie, X., Li, W., & He, Z. (2022). In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions. Food Chemistry, 375, 131644.

6. Qie, X., Douglas Goff, H., & He, Z. (2022). The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Research International, 157, 111494.

7.Qie, X., Goff, H. D., & He, Z. (2021). Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocolloids, 121, 107059.

8. Qie, X., Chen, J., & He, Z. (2021). Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems. Food Research International, 140, 110050.

9. Qie, X., Chen, J., & He, Z. (2020). Analysis of β-lactoglobulin-epigallocatechin gallate interactions: The antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic-protein interactions. Food and Function, 11(5), 3867–3878.

指导学生获奖情况：

1. 程茹慧，叶屹如，张畑幸，牛萧涵，郄雪娇；第十一届大学生医学创新大赛暨“一带一路”国际竞赛，校赛三等奖，2025。

2. 叶屹如，牛萧涵，蔡立馨，陈子健，张鸿凡，杜姗姗，郄雪娇；安徽省大学生食品设计创新大赛，三等奖，2024。