姓名：韩雪
性别：女
学历：博士
职称：副教授/博导
工作单位：哈尔滨工业大学
教育情况：
2004—2007 东北农业大学食品科学与工程专业 获博士学位
2007.7-2007.11 美国佛蒙特大学食品科学与营养系 访问学者
工作经历：
2007--2011 哈尔滨工业大学食品科学与工程学院 讲师
2008--2011 哈尔滨工业大学化工学院 博士后
2011年5月遴选为食品科学专业 硕士生导师
2012年12月 副教授
2016年4月——至今 副教授、博士生导师
所受奖项：
黑龙江省科学技术发明奖，二等奖，两项；
黑龙江省科学技术进步奖，一等奖
教育部科技进步二等奖。
主要研究方向：
食品科学，食品发酵，乳酸菌代谢，乳品安全
代表性著作：
（1）Han* X, Zhang L J, Wu H Y et al. Investigation of microorganisms involved in kefir biofilm formation [J]. Antonie Van Leeuwenhoek, 《Antonie Van Leeuwenhoek》 , 2018 :1-10
（2）Han* X, Wu H Y, Peng Y, Zhang L J et al. Glycine betaine transport conditions of Lactobacillus delbrueckii subsp.bulgaricus in salt induced hyperosmotic stress [J]. International Dairy Journal, 2018, Accepted.
（3）Xue Han, Zhe Yang,Xueping Jing, Peng Yu,Yingchun Zhang, Huaxi Yi*, Lanwei Zhang*.Improvement of the texture of yogurt by use of exopolysaccharide producing lactic acid bacteria. BioMed Research International，2016 (Epub 2016 May 15)页:7945675(期刊论文)
(4)Xue Han,Huaxi Yi,Lanwei Zhang*,Weiwei Huang,Yingchun Zhang,Lili Zhang and Ming Du. Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures. Journal of Food Science. 2014,79(7): 1387-1392(期刊论文)
(5) Xue Han, Lanwei Zhang*, Peng Yu, Huaxi Yi, YingChun Zhang Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. International Dairy Journal.2014, 34: 247-251(期刊论文)
(1) Kai lin, lanwei Zhang*，Xue Han*, Zhao Meng, Jianming Zhang, Yifan Wu. Quantitative Structure- Activity Relationship Modeling Coupled With Molecular Docking Analysisi in Screening of Angiotensin I-Converting Enzyme Inhibitory Peptides from Qula Casein Hydrolysates Obtained by Two-Enzyme Combination Hydrolysis. Journal of Agricultural and food chemistry. 2018, 66 (12): 3221-3228
（2)Kai lin, Lanwei Zhang*, Xue Han*, Liang Xin, Zhao-xu Meng, Pimin Gong, Dayou Cheng Yak milk casein as potential precursor of angiotensin I-converting enzyme inhibitory peptides based on in silico proteolysis Food Chemistry 2018. 254(2): 340~347
(3) Pimin gong, Lanwei Zhang*, Jiliang Zhang, Xue Han*, Huaxi Yi, Wei Di, Shiwei Chen. Sampling method for studying the activity of lactic acid bacteria during spray drying.Drying technology 2017 doi.org/10.1080/07373937.2017.1396226
(4) Jiliang Zhang,Xue Han*,Yujuan Shan,Lanwei Zhang*,Ming Du,Meng Liu,Huaxi Yi,Ma Ying,Effect of bovine lactoferrin and human lactoferrin on the proliferative activity of the osteoblast cell line MC3T3-E1 in vitro.Journal of Dairy Science.J. Dairy Sci. 2017，101：1-7
(5) Zhe Yang, Xue Han*, Huiying Wu, Lijuan Zhang, Lanwei Zhang, M.javed iqbal.Impact of emulsifiers addition on the retrogradation of rice gels during low temperature storage.Journal of Food Quality.2017 doi:10.1155/2017/4247132 (期刊论文)
（6）J.L. Zhang, W. Di, P.M. Gong, K. Lin, L.Z. Lyu, L.W. Zhang*, X. Han* , Y. Ma. Direct and fast capture lactoferrin from cheese whey on nanoparticles of Fe3O4 combined with concanavalin A. food chemistry https://doi.org/10.1016/j.foodchem.2018.08.115
（7）Jianming Zhang, Yanyan Yang, Hui Yang, Yushan Bu, Huaxi Yi*, Lanwei Zhang, Xue Han*, Lianzhong Ai.Purification and Partial Characterization of Bacteriocin Lac-B23, a Novel Bacteriocin Production by Lactobacillus plantarum J23，Isolated from Chinese Traditional Fermented Milk. Frontiers in Microbiology
(8)Shumei Wang， Xue Han*， Lanwei Zhang* ， Yingchun Zhang，Hongbo Li and Yuehua Jiao Whole Peptidoglycan Extracts from the Lactobacillus paracasei subsp. paracasei M5 Strain Exert Anticancer Activity In Vitro. Hindawi BioMed Research International.Volume 2018, Article ID 2871710, 11 pages
