个人简介：女，1995年生，山东临沂人，中共党员，工学博士，硕士生导师，云南省“兴滇英才”青年人才、昆明理工大学四层次人才，云南省科技特派员，《Journal of Future Foods》、《Food Science of Animal Products》等期刊青年编委。2017年获山东农业大学食品科学与工程专业学士学位；2017至2023年于江南大学食品学院硕博连读，2023年12月获博士学位；2022年10月至2023年10月，前往新加坡国立大学联合培养。主持云南省基础研究面上项目、外国专家项目等科研项目2项；参与云南省专业学位案例库1项、校级研究生优质课程1门。累计发表学术论文30余篇，其中以第一/通讯作者发表论文11篇；以第一发明人申请发明专利2项，授权发明专利4项；参编中文教材及英文著作各1部。指导学生获得国家级大学生创新训练计划项目、“第七届全国食品专业工程实践训练综合能力竞赛”西南赛区特等奖及全国二等奖、“全国大学生调香技能大赛”云南省特等奖及全国二等奖。

代表性论文：

[1]ShirongWang, JingLiu, XuejiaoWang, ShaoquanLiu, YuyunLu,ShujieWang, YuhongGuo,Xingwei Wang^*, JianxinCao^*. Targeted modification of dietary fiber for increasing soluble dietary fiber and its application in foods.Comprehensive Reviews in Food Science and Food Safety,2026,25(2):e70423.

[2]Xingwei Wang,Heping Cui,Xiaoming Zhang, Jingyang Yu, Shuqin Xia^*, Chi-Tang Ho. Rapid preparation of the Amadori rearrangement product ofglutamic acid-xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing.FoodResearch International, 2024, 181: 114075.

[3]Xingwei Wang, Xinshuo Wang,Xiaoming Zhang, Shaoquan Liu, Jingyang Yu, Heping Cui, Shuqin Xia^*,Chi-Tang Ho. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly.FoodResearch International, 2023, 172: 113106.

[4]Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia^*. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes.Food Bioscience,2023, 52: 102438.

[5]Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia^*, Jingyang Yu, Xiaoming Zhang. Microwave heating and conduction heating pork belly: non-volatile compounds and their correlation with taste characteristics, heat transfer modes and matrix microstructure,Meat Science, 2022, 192: 108899.

[6]Xingwei Wang, Fangyuan Cheng, Xuejiao Wang, Tingting Feng, Shuqin Xia^*, Xiaoming Zhang. Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes.International Journal of Biological Macromolecules,2021, 168: 59-66.

[7]Xingwei Wang, Yanwen Feng, Tingting Feng, Xuejiao Wang, Shuqin Xia^*, Xiaoming Zhang. Modulation effect of glycerol on plasticization and water distribution of vacuum-dried calcium alginate gel beads encapsulating peppermint oil/β-cyclodextrin complex.Food Bioscience,2021, 41: 100968.

[8]Xingwei Wang, Xuejiao Wang, Bertrand Muhoza, Tingting Feng, Shuqin Xia^*, Xiaoming Zhang. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly.Innovative Food Science & Emerging Technologies,2020, 62: 102344.

主持的研究项目：

1.云南省基础研究计划面上项目，云南特色鸡枞菌典型加工风味品质及其形成机制研究，10万，主持，2025.06-2028.05，在研。

2.云南省外国专家项目，云南特色食品风味品质鉴定与风味料开发技术突破，10万，主持，2024.01-2025.12，结题。

授权专利：

1.夏书芹，王兴伟，杨忆晗，吴任依，张晓鸣，于静洋，崔和平.一种低糖且有益肠道健康的即食藜麦鱼胶罐头及制备方法:CN111838578B, 2023-07-21.

2.夏书芹，王兴伟，陈佳奇，张晓鸣，于静洋，崔和平.一种风味强化预制辣椒油及其微波加工方法和应用:CN114982831B, 2023-08-25.

3.夏书芹，王兴伟，张晓鸣，于静洋，崔和平.一种提高温度改善猪肉香气的微波直热-吸波传热加工方法:CN114586950B, 2023-09-12.

4.夏书芹，王兴伟，吴任依，杨忆晗，张晓鸣，于静洋，崔和平.一种具有显著脱腥效果的鱼胶的复合脱腥方法:CN111820388B, 2023-09-22.

参编著作：

1.《食品风味化学（第二版）》，中国轻工业出版社，ISBN：978-7-5184-4276-8，2023；

2.《Liposomes for functional foods and nutraceuticals: From research to application》，ISBN：978-1-7746-3-754-8，2022。

招生专业：食品科学与工程、食品工程

电子邮箱：wangxingwei818@hotmail.com