一、主讲课程

本科生：食品机械与设备、食品工厂设计等

二、教育和工作经历

2024.07—至今            安庆师范大学          讲师

2021.09—2024.06         上海海洋大学           博士研究生

2018.09 — 2021.06 上海海洋大学 硕士研究生

三、教学科研项目情况

无

四、发表论文情况

1. Wei, Q., Zhang, G., & Xie, J. (2025). Modulatory effects of carboxymethyl chitosan on the textural and quality attributes of frozen rice dough and corresponding rice bread. Food Hydrocolloids, 162, 111021.（IF: 11）

2. Wei, Q., Zhang, G., & Xie, J. (2024). Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles. Food Hydrocolloids, 149, 109599. (IF: 10.7)；

3. Wei, Q., Zhang, G., & Xie, J. (2024). Kinetic model on the stability of carboxymethyl chitosan to gluten in rice dough during frozen storage. Food Chemisty, 160, 129351. (IF: 8.5);

4. Wei, Q., Zhang, G., Ye, J. X., & Xie, J. (2024). Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage. International Journal of Biological Macromolecules, 131913. (IF: 8.2)；

5. Wei, Q., Zhang, G., Mei, J., Zhang, C. C., & Xie J. (2023). Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. International Journal of Biological Macromolecules, 240, 124424. (IF: 8.2)；

6. Wei, Q., Mei, J., & Xie J. (2022). Application of electron beam irradiation as a non-thermal technology in seafood preservation. LWT - Food Science and Technology, 169, 113994. (IF: 6);

7. Wei Q., Zheng, Y. R., Ma, R. C., Wan, J. Q., Zhou, R., & Ma, M. (2021). Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Research International, 140, 109850. (IF: 8.1).

五、获奖及荣誉情况（包括指导学生）

1.《Food & Medicine Homology》期刊的青年编委

2. 博士研究生国家奖学金

3. 梅里埃精英奖学金（全校唯一获得此企业奖学金的博士研究生）