贾淑琪

学位：工学博士

职称/职务：讲师

E-mail:jsq261016@163.com

研究方向：食品过敏原致敏机理研究/面制品加工特性研究

贾淑琪，女，博士，讲师，研究内容包括膳食模式调控食物过敏的分子机制、面制品流变特性研究等。2026年8月获大连工业大学食品科学与工程专业工学博士学位，在《Journal of Agricultural and Food Chemistry》、《LWT》、《Food Bioscience》等期刊发表SCI论文多篇。

主持或参加科研项目（课题）情况：

大连市科技人才创新支持计划项目，参与，2023-2024年。

发表文章：

1.Shuqi Jia, Songyi Lin, Qiaozhen Liu, Shuya Wang, Xiuhan Chen, Na Sun*. Multiomics Perspective to Analyze the Mechanism by Which Dietary Sugar Aggravates Tropomyosin-Induced Allergic Reactions: The Key Role of Intestinal Microbiota Imbalance and Metabolic Disorders. Journal of Agricultural and Food Chemistry, 2026, 74(13), 11158–11171.

2.Shuqi Jia, Songyi Lin, Qiaozhen Liu, Shuya Wang, Xiuhan Chen, Na Sun*. Unveiling the Impact of Dietary Components on Tropomyosin-Induced Anaphylaxis: Analysis from the Perspective of Intestinal Barrier. Food Bioscience, 2024, 62, 105254.

3.Yao Liu#,Shuqi Jia#, Kexin Liu, Shan Wang, Qiaozhen Liu, Songyi Lin, Na Sun*. DecodingPenaeus vannameiAllergies: How Digestion-Resistant Immunodominant Epitopes Drive IgE-Mediated Allergic Responses. Journal of Agricultural and Food Chemistry, 2025, 73(30), 19000–19012.

4.Shuqi Jia, Jian Cao, Yangyong Dai*, Hanxue Hou, Wentao Wang, Xiuzhen Ding, et al. Effect of Potassium Carbonate on Rheological Properties of Dough and Its Mechanism. LWT, 2021, 152, 112335.

5.Shuqi Jia,Jian Cao, Yangyong Dai*, Bo Cui*, Chao Yuan*, Hanxue Hou, et al. Effects of Soybean Oil on Rheological Characteristics of Dough under High Hydrostatic Pressure. Journal of Texture Studies, 2022, 53(5), 684–692.