2012.09-2016.06     安徽师范大学      学士

2016.09-2019.06     华南理工大学      硕士

2019.08-至今           新加坡国立大学   博士生

研究方向: 功能性食品

个人邮箱: xxiaojuan@foxmail.com

已发表论文： 

1. Xu X J, Chen Y Z, Luo Z G, et al. Different variations in structures of A-and B-type starches subjected to microwave treatment and their relationships with digestibility[J]. LWT-Food Science & Technology, 2019, 99: 179-187.

2. Xu, X., Luo, Z., Yang, Q., Xiao, Z., & Lu, X. (2019). Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food chemistry, 294, 87-95.

3. 罗志刚, 徐小娟, 陈永志. 微波对马铃薯淀粉螺旋结构及消化性的影响[J]. 华南理工大学学报 (自然科学版), 2017, 12: 001.