1987.9-1991.7, 无锡轻工业学院粮食工程本科/B.Sc, Cereal Science, Wuxi Institute of Light Industry (now changed to Jiangnan University), P.R.China,, P.R.China 1991.9-1993.12 无锡轻工业学院粮食工程硕士/M.Sc, Cereal Science, Wuxi Institute of Light Industry, P.R.China,, P.R.China 19Ⴕ୔

1994.01-2001.12 江南大学讲师/Lecture, Jiangnan University, P.R.China 2002.01-2005.12 江南大学副教授/Associate Professor, Jiangnan University, P.R.China 2004.05-2005.05 加拿大奎尔夫大学食品系高访（奎尔夫大学出资）/Senior Visiting Scientist, Department of Food Science, University of GuelphႵ୔

部分以第一作者和责任作者发表的论文/Selected Publications as First & Corresponding Author 1. Jin Xu, Qiang Wang, Mohanad Bashari, Ping Wang, Li Cui, Jiugang Yuan, Xueming Xu, Xuerong Fan. Branched limit dextrin impact on wheat and waxy starch gels retrogradation, Food Hydrocolloids, 2014, 39:136-143, 2. Pei Wang, Lei Xu, Mehdi Nikoo, Denis Ocen, Fengfeng Wu, Na Yang, Zhengyu Jin, Xueming Xu，Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions，Food Hydrocolloids, 2014, 35: 238-246 3. Fengfeng Wu, Na Yang, Alhassane Touré, Zhengyu Jin, Xueming Xu. Germinated brown rice and its role in human health. Critical Reviews in Food Science and Nutrition. 2013, 53 (5): 451-463 4. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Fengfeng Wu, Haiying Chen, Na Yang, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xueming Xu，Improved stability and controlled release of omega 3/omega 6 polyunsaturated fatty acids by spring dextrin encapsulation，CARBOHYDRATE POLYMERS, 2013, 92(2): 1633-1640 5. Haiying Chen, Fengfeng Wu, Xiang Duan,Na Yang,Ying Xu,Baocai Xu,Zhengyu Jin,Xueming Xu, Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose. Food Hydrocolloids, 2013, 30: 123-129 6. Xu, J., Fan, X., Ning, Y., Wang, P., Jin, Z., Lv, H., Xu, B., Xu, X. . Effect of spring dextrin on retrogradation of wheat and corn starch gels. Food Hydrocolloids, 2013, 33(2):361-367 7. Xiang Duan , Mei Li, Fengfeng Wu, Na Yang, Mehdi Nikoo, Zhengyu Jin, Xueming Xu, Postfertilization Changes in Nutritional Composition and Protein Conformation of Hen Egg, J. Agric. Food Chem., 2013, 61 (49): 12092–12100 8. Chen H, Wang P, Wu F, Xu J, Tian Y, Yang N, Cissouma AI, Jin Z, Xu X., Preparation of phosvitin-dextran conjugates under high temperature in a liquid system，Int J Biol Macromol. 2013, 55: 258-63 9. Fengfeng Wu, Haiying Chen, Na Yang, Jinpeng Wang, Xiang Duan, Zhengyu Jin ,Xueming Xu, , Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars, Journal of Cereal Science,2013, 58(12): 263-271 10. Jin Xu, Wenxiu Zhao, Yawei Ning, Mohanad Bashari, Zhengyu Jin, Baocai Xu, Lixia Zhang, Xiang Duan, Haiying Chen, Fengfeng Wu, Xueming Xu. Can helical spring dextrin be composed of higher eight glucose units per turn? Journal of Molecular Structure, 2013, 1036: 274-278 11. Fengfeng Wu, Haiying Chen, Xueming, Xu* et al., Germinated brown rice enhances antioxidant activities and immune functions in aged mice. Cereal Chemistry, 2013, 90(6): 601-607 12. M. Nikoo, S. Benjakul, D. Ocen, N. Yang,B. Xu,L. Zhang, X. Xu, Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii), Journal of Applied Ichthyology, 2013, 29(5): 943-950