性 别：女
职 称：三级教授
系 别：农学系
出生年月：1976.02
邮 箱：songxy@gzu.edu.cn
一、个人简历
1.教育经历
1994.09-1998.06，河南工业大学，油脂工程，本科；
1999.09-2002.05，河南工业大学，粮食、油脂及植物蛋白工程，硕士；
2004.03-2007.03，浙江大学，食品科学，博士；
2009.11-2013.10，河南农业大学，作物学，博士后；
2015.8-2016.8，美国艾奥瓦州立大学，食品科学与人类营养系，访问学者。
2.工作经历
2007.04—2023.02 河南农业大学，教授，硕/博导；
2023.03至今 贵州大学，三级教授，硕/博导。
3.学术兼职
贵州省粮油作物优质高效增产全省重点实验室常务副主任；
贵州省高等学校功能农业重点实验室副主任；
贵州省酒用原料品质与综合利用科技创新人才团队负责人；
国家级科技思想库决策咨询专家；
国家稻米精深加工产业技术创新战略联盟理事；
中国淀粉工业协会营养健康分会理事；
贵州省食品科学技术学会理事。
二、研究方向
三、科研项目
1.“十四五”国家重点研发计划项目课题：西南地区油菜-水稻大面积单产提升技术模式集成示范，2024YFD2300403，主持，2024–2027，478.80万元；
2.国家自然科学基金地区项目：木姜子精油Pickering乳液中风味小分子油/水界面组装及缓释调控机制，32360554，主持，2024–2027，32万元；
3.贵州省高层次人才培养支持工程科技创新领域领军人才项目，黔科协KJLYRC-[2026]015；主持，2026–2030，150万元；
4.贵州省酒用原料品质与综合利用科技创新人才团队建设，黔科合人才CXTD[2025]028，主持，2025–2027，35万元；
5.贵州省基础研究计划重点项目：基于淀粉精细结构的贵阳酸粉“滑弹软”食用品质形成机制研究，黔科合基础-ZK[2024]重点014，主持，2024–2028，30万元；
6.贵州省教育厅百校千企科技攻关揭榜挂帅项目：酱香大曲专用小麦品质标准化及应用推广，黔教技[2024]008号，主持，2024–2026，1120万元；
7.贵州大学自然科学专项（特岗）科研基金项目：Pickering乳状液中脂质消化及对姜黄素递送调控机制的研究，贵大特岗合字（2023）37号，主持，2023–2026，40万；
8.国家自然科学基金面上项目：Pickering乳状液中脂质氧化与氧化抑制作用机理的研究，31671815，主持，2017–2020，60万元；
9.国家自然科学基金青年项目：疏水化淀粉微粒对Pickering乳状液界面稳定机理的研究，31201420，主持，2013–2015，22万元。
四、代表著作
1.Yang, X., Qi, A.Y., Mahmood, N., Fang, Z.M., Qin, J.Q., Song, X.Y.*, Zhao, Q.Z.* (2026). Physiological regulatory mechanisms of super hybrid indica rice on starch synthesis in response to different nitrogen fertilizer levels. Carbohydrate Polymers,384, 125353.
2.Liang, Q., Pan, W.L., Gao, Q.Y.*, Song, X.Y.* (2026). Citric acid-crosslinked hydroxypropyl starch/polyvinyl alcohol nanofibrous film incorporating tea polyphenols for postharvest strawberry preservation. Food Packaging and Shelf Life, 55, 101757.
3.Zhao, Z.J., Mahmood, N., Song, X.Y.*, Zhao, Q.Z.* (2026). Insights into multiscale structures of starch to illuminate their relationship with taste quality of rice. Food Chemistry, 516, 149333.
4.Qi, A.Y., Liang, C.J., Mahmood, N., Zheng, C., Song, X. Y.*, Zhao, Q.Z.*, Zhao, Y.Y.* (2026).Metabolomics and transcriptomics analyses reveal quality differences in forage-grain ratoon rice under varying mowing stages. Food Chemistry,510, 148608.
5.Mahmood, N., Li, X.Y., Ali, S., Yang, Y.F., Wang, L., Liang, Q., Li, Z.H., Song, X.Y.*, Jiang, H.X.* (2026). Insights into the textural characteristics and in-vitro digestibility of bread influenced by structures and properties of high-amylose corn starches, Food Chemistry: X, 2026, 34, 103585.
6.Mahmood, N., Zheng, C.*, Song, X.Y.*, Huang, Y.Y.*, Ali, S., Munir, Z., Khorsandi, F., Li, Y., Khan, F.A., Javed, H.M. (2026). Effect of ultrasound pretreatment assisted drying methods on structural and thermal properties of soy protein isolate. Ultrasonics Sonochemistry, 124, 107696.
7.An, W.F., Yu, M.J., Yu, R.X., Yang, S.Y., Miao, J.L., Huang, Q.Y., Mu, J.Z., Qin, J.Q., Zheng, C.*, Song, X.Y.*, Zhao, Q.Z.* (2026). Grain quality, texture characteristics, and starch fine structure of ratoon rice practiced with high stubble height: Insights from panicles regenerated at different stem nodes. Food Research International, 236, 119129.
8.Yang, X., Liu, L., Mahmood, N., Qin, J.Q., Zhao, Q.Z., Song, X.Y.* (2025). Response of texture, rheological characteristics and starch molecular structure of super hybrid indica rice to different nitrogen fertilizer levels. Carbohydrate Polymers, 366, 123927.
9.Chen，Q., Di, X., Zhai, Y.G., Zhao, Q.Z., Song, X.Y.* (2025). Influence of oil phases on the digestibility and curcumin delivery properties of Pickering emulsions. Food Chemistry: X, 26, 102270.
10.Bao, Y.X., Mahmood, N., Bao, A.M., Qin, W.J., Qin, L.K.*,Song, X.Y.* (2025). Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles. Food Chemistry: X, 28, 102550.
11.Song, X.Y.*, Xia, Y.L., Du, Y.Y., Nasar, J., Zhao, Q.Z.* (2025). Response of starch molecular structures to temperature and light during rice grain-filling stage in karst region. International Journal of Biological Macromolecules, 296, 139649.
12.Qiu, S.K., Yao, K., Sun, J.W., Liu, S.H., Song, X.Y.*(2025). Impact of fermentation by Saccharomyces Cerevisiae on the macronutrient and in vitro digestion characteristics of Chinese noodles. Food Chemistry, 462, 140967.
13.Wang, J., Ren, G.Y., Fan, H.P., Song, X.Y.* (2024). Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees. Journal of Cereal Science, 120, 104041.
14.Song, X.Y., Chen, J.Y., Deng, L.L., Zhao, Q.Z.* (2024). Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures. Food Chemistry, 460, 140810.
15.Yang, X., Peng, T., Xu, Y.M., Gao, K.G., Zhao, Q.Z.*, Song, X.Y.*(2024). Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices. Carbohydrate Polymers, 121459.
16.Xia, Y.L., Qin, J.Q., Huang, R.K., Feng, F., Zhao, Q.Z.*, Song, X.Y.*(2024). Responses of rice qualities to temperature and light in three different ecological environments in karst regions. Journal of Cereal Science, 118, 103984.
17.Chen, J.Y., Zhu, W.*, Chen, Q., Song, X.Y.* (2024). Comparative study on the emulsification of octenyl succinic anhydride modified sweet potato starch: As macromolecular and particulate stabilizers. Starch-Stärke, 76, 2400027.
18.Song, X.Y.*, Zhai, Y.G., Di, X., Zhao, Q.Z.*(2023). Comparative study on the in vitro digestion of different lipids in starch-based Pickering emulsions. International Journal of Biological Macromolecules, 253, 127340.
19.Deng, L.L., Zhang, J., Ren, H.T., Song, X.Y.*, Zhao, R.Y.*(2023). Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars. Journal of Cereal Science, 112, 103705.
20.Song, X.Y.*, Deng, L.L., Zhang, J., Ren, H.T., Zhao, R.Y.*(2023). Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread. Journal of Food Science, 88, 2821–2832.
21.Gong, H., Lin, S.S., Ren, H.T., Song, X.Y.*, Zhao, Q.Z*. (2022). Pickering emulsion stabilised by double-modified starch particles and its delivery property for curcumin. International Journal of Food Science and Technology, 57, 7751–7762.
22.Song, X.Y.*, Gong, H., Zhu, W., Wang, J.L., Zhai, Y.G., Lin, S.S. (2022). Pickering emulsion stabilized by composite-modified waxy corn starch particles. International Journal of Biological Macromolecules, 205, 66–75.
23.Gong, H., Song, X.Y.*, Zhang, J., Zhang, B., Zhu, W. (2022). Effects of dry heat treatment on characteristics of hydrophobically modified rice starch and its emulsification in Pickering emulsion. Starch-Stärke, 74, 2100131.
24.Zhu, W., Zheng, F., Song, X.Y.*, Ren, H.T., Gong, H. (2020). Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles. Carbohydrate Polymers, 246, 116649.
25.Song, X.Y.*, Zheng, F., Ma, F.L., Kang, H.X., Ren, H.T. (2020). The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant. Food Chemistry, 303, 125391.（2021年高被引论文）
26.Song, X.Y.*, Ma, F.L., Zheng, F., Ren, H.T., Gong, H. (2020). Comparative study of Pickering emulsions stabilized by starch particles from different botanical origins. International Journal of Food Science and Technology, 55, 2408–2418.
五、专著与教材
1.《粮油加工工艺学》，中国农业出版社，2025，副主编；
3.《食品工艺学实验》，郑州大学出版社，2012，副主编；
4.《粮油加工工艺学》，化学工业出版社，2015，参编；
5.《食品原料学》，中国轻工业出版社，2020，参编；
6.《粮油加工学》，郑州大学出版社，2012，参编；
7.《食品工艺学》，郑州大学出版社，2012，参编。
六、成果与奖励
1.贵州省自然科学奖二等奖：淀粉酯化改性修饰机理研究，2023年，2023R-2-1-R1，第一；
2.标准：适度加工稻米：T/HNSPXH 044-2025，第一；
3.2026年贵州省农业主推技术：稻油轮作全程机械化高产高效栽培技术，第一。
