1、纵向项目

[1]江苏现代农业（大宗鱼类）产业技术体系项目，质量安全与加工创新团队执行专家（JATS［2022］507），2021-2023；

[2]国家重点研发计划“蓝色粮仓科技创新” 重点专项“黄渤海滩涂生态农牧化与三产融合模式示范”课题“滩涂生态农牧场特色生物资源产品和生物制品精深加工及示范”（2020YFD0900704），子课题负责人，2020-2022。

[3]国家重点研发计划“食品安全技术重点研发”重点专项“长江中下游克氏原螯虾（小龙虾）全产业链食品质量安全保障技术集成与示范”课题“小龙虾全链条危害物形成与消长规律及动态调控机制确立”（2019YFC1606002），子课题负责人，2019-2022。

[4]江苏省重点研发计划（现代农业）项目“高品质天然肠衣保鲜及加工关键技术研究”（BE2019327）,项目负责人，2019-2022

[5]江苏现代农业（鮰鱼）产业技术体系项目，加工与流通创新团队执行专家（JATS［2019］467），2018-2020；

[6]内源酶作用的冻藏淡水虾品质劣变机理及关键技术开发：中国博士后科学基金（项目编号：2016M601720），课题负责人,2016-2018；

[7]虾类加工副产物高效绿色综合利用技术产业化示范：科技部农业科技成果转化项目（项目编号2014GB2C100312），课题负责人，2014-2017；

[8]国家高技术研究项目（“863”计划）项目子课题“南极磷虾壳综合利用技术研究”（项目编号2011AA090801），子课题负责人，2011-2016；

[9]江苏省科技创新项目“微生物发酵技术在鱼糜加工中的应用”(项目编号BC2009175)，课题负责人，2009-2012；

[10]武汉市关键技术攻关项目“低盐半干名优鱼风味调理产品关键技术研究”，课题负责人，2014-2016；

2、横向项目

[1]水产品精深加工研究（鱼、虾蟹、贝类及海藻等）及产业化，企业委托项目2008-2024；

[2]果蔬精深加工及饮料（百香果、蜜桔、辣椒、牛蒡、蓝莓、紫薯、莲藕、牡丹花、竹笋等）开发研究及产业化，企业委托项目，2017-2024

[3]食用菌精深加工及产品开发研究（竹荪、牛肝菌、银耳等），企业委托项目，2017-2024

[4]预制菜品质提升与保真技术研究（水产及肉制品），企业委托项目，2017-2024

[5]食品添加剂与配料（增稠、乳化、防腐保鲜、保水、代糖等）的应用开发研究，2017-2024

[6]营养健康食品与配料（减盐、减糖、代餐等）开发研究，2017-2024

[7]宠物食品开发研究，企业委托项目，2017-2024

代表性论文

[1] Pei Gao, Zhiqing Zhang, Qixing Jiang*, Xiaohui Hu*, Xiaojing Zhang, Peipei Yu, Fang Yang, Shaoquan Liu, Wenshui Xia. Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures[J]. Food chemistry, 2024, 463, 141246.

[2]Qixing Jiang, Haifeng Zhang, Pei Gao, Fang Yang, Dongxing Yu*, Wenshui Xia, Dawei Yu.Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds[J]. Food chemistry, 2024, 461, 140887.

[3] Wenmin Wu, Pei Gao, Qixing Jiang*, Fang Yang, Dawei Yu, Peipei Yu, Wenshui Xia, Dongxing Yu. Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization[J]. Food Bioscience, 2024, 150030.

[4]Jiawen Chen, Yadong Hu, Pei Gao, Qixing Jiang*, Peipei Yu, Fang Yang, Mingxuan Pan, Xinghu Zhou, Wenshui Xia. Effect of κ-carrageenan on the physicochemical and structural characteristics of ready-to-eat Antarctic Krill surimi gel[J]. International Journal of Food Science & Technology, 2024, 59(6): 3711-3722.

[5]Qixing Jiang*,Han Chen, Pei Gao, Peipei Yu, Fang Yang, Lishi Wang, Wenshui Xia. Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein[J]. Food Bioscience, 2024, 59: 104034.

[6]Qixing Jiang*, Lishi Wang, Pei Gao, Peipei Yu, Fang Yang, Dawei Yu, Han Chen, Wenshui Xia. Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi[J]. Journal of the Science of Food and Agriculture, 2024, 104(2):1132-1142.

[7]Qixing Jiang*, Nuo Chen, Pei Gao, Dawei Yu, Fang Yang, Yanshun Xu, Wenshui Xia. Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase[J]. LWT - Food Science and Technology, 173 (2023) 114310

[8]Qixing Jiang*, Huimin Shen, Pei Gao, Peipei Yu, Fang Yang, Yanshun Xu, Dawei Yu, Wenshui Xia, Lishi Wang. Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage[J]. Food Bioscience, 51 (2023) 102334

[9]Wei Zhang, Pei Gao, Qixing Jiang*,Wenshui Xia，Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application[J]. Food Hydrocolloids, 2023 (139):108548

[10]Nuo Chen, Qixing Jiang*, Pei Gao, Dawei Yu, Fang Yang, Yanshun Xu&Wenshui Xia. Gel properties, physicochemical properties, and sensory attributesof white leg shrimp (Litopenaeus vannamei) surimi gel treatedwith sodium chloride (NaCl) substitutes[J]. International Journal of Food Science and Technology, 2023, 58, 22–36

[11] Wenmin Wu, Qixing Jiang*, Pei Gao, Dawei Yu, Fang Yang, Yanshun Xu &Wenshui Xia*. L-histidine-assisted ultrasound improved microstructure and gelation properties of reduced-salt surimi (Hypophthalmichthys molitrix) gel[J]. International Journal of Food Science and Technology, 2023, 58, 610–622

[12] Wenmin Wu, Qixing Jiang*, Pei Gao, Dawei Yu, Peipei Yu, Wenshui Xia.L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition- Investigation of underlying mechanisms[J]. International Journal of Biological Macromolecules, 2023, 253, 126820.

[13]Jiang Qixing; Yang Fang; Jia Shengnan; Yu Dawei; Gao Pei; Xu Yanshun; Xia Wenshui. The role of endogenous proteases in degrading grass carp (Ctenopharyngodon idella) myofibrillar structural proteins during ice storage[J]. LWT, 2022, 154

[14]Chen Nuo; Gao Pei; Jiang Qixing*; Yu Xiaojuan; Li Pengyi; Xu Yanshun; Yu Dawei; Yang Fang; Xia Wenshui. Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases[J]. Food Research International, 2022, 160 : 111678-111678.

[15]Jiang Qixing; Zhang Zhiyun; Yang Fang; Gao Pei; Yu Dawei; Xu Yanshun; Xia Wenshui. Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein[J]. International Journal of Food Science & Technology, 2022, 57(9) : 6016-6027.

[16]Qixing Jiang; Wenmin Wu; Jingwen Han; Hau Yin Chung; Pei Gao; Dawei Yu; Peipei Yu; Yanshun Xu; Wenshui Xia. Characteristics of silver carp surimi gel under high temperature(≥100°C): quality changes, water distribution and protein pattern[J]. International Journal of Food Science & Technology, 2022, 57(7): 4613-4627.

[17]Jiang Qixing; Fu Yuhan;Gao Pei;Yu Dawei;Xia Wenshui. Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents[J]. International Journal of Food Science & Technology, 2022, 57(7) : 4483-4494.

[18]Zhang Wei; Jiang Qixing*, Shen Jiandong;Gao Pei;Yu Dawei;Xu Yanshun;Xia Wenshui. The role of organic acid structures in changes of physicochemical and antioxidant properties of crosslinked chitosan films[J]. Food Packaging and Shelf Life, 2022, 31

[19]Zhang Wei; Shen Jiandong; Gao Pei; Jiang Qixing*; Xia Wenshui. Sustainable chitosan films containing a betaine-based deep eutectic solvent and lignin: Physicochemical, antioxidant, and antimicrobial properties[J]. Food Hydrocolloids, 2022, 129

[20]Zhang Wei; Shen Jiandong; Gao Pei; Jiang Qixing*;Xia Wenshui. An eco-friendly strategy for preparing lignin nanoparticles by self-assembly: Characterization, stability, bioactivity, and Pickering emulsion[J]. Industrial Crops & Products, 2022, 188(PA)

[21]Shen Jiandong; Jiang Qixing*;Zhang Wei;Xu Yanshun;Xia Wenshui. Assessment of gelatinolytic proteinases in chilled grass carp (Ctenopharyngodon idellus) fillets: characterization and contribution to texture softening[J]. Journal of the science of food and agriculture, 2021, 102(5): 1919-1926.

[22]Qixing Jiang, Pei Gao, Jiatong Liu, Dawei Yu,Yanshun Xu, Fang Yang, Bin Wang, Peipei Yu & Wenshui Xia,Endogenous proteases in giant freshwater prawn (Macrobrachiurosenbergii): changes and its impacts on texture deteriorationduring frozen storage. International Journal of Food Science and Technology, 2021,

[23]Qi‑Xing Jiang*，Kong‑Luan Ning，Da‑Wei Yu，Yan‑Shun Xu，Bin Wang，Fang Yang，Pei Gao，Wen‑Shui Xia.Effects of blanching on extraction and stability of anthocyanins from blueberry peel, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2020, 14: 2854–2861

[24]Qixing Jiang*, Ting Yin, Fang Yang, Dawei Yu, Yanshun Xu, Huaimao Tie, Pei Gao, Bin Wang, Wenshui Xia.Effect of freezing methods on quality changes of grass carpduring frozen storage. JOURNAL OF FOOD PROCESS ENGINEERING, 2020; 43:e13539.

[25]Qixing Jiang*,Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu & Wenshui Xia.Effect of heating temperature and duration on the texture and protein composition of Bighead Carp(Aristichthys nobilis) muscle, INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, VOL. 21, NO. 1, 2110–2120.

[1]2024年，江苏省科技进步奖二等奖（第7完成人）：斑点叉尾鮰良种选育及全产业链提质增效关键技术。

[2]2017年，教育部科技进步二等奖（第4完成人）：淡水鱼虾蟹美味方便食品加工关键技术体系创建与应用。

[3]2015年，江苏省科技进步二等奖（第3完成人）：甲壳生物质资源生态高值利用关键技术开发与应用。

[4]2013年，上海市科技进步三等奖（第2完成人）：基于双膜耦合碱回收的甲壳素清洁生产技术及产业化应用。

[5]2007年，教育部高等学校科技进步一等奖（第10完成人）：生物工程技术生产新型乳制品。

[6]2005年，教育部提名国家科学技术奖科技进步奖二等奖（第6完成人）：壳聚糖酶法改性技术及应用。

代表性专利

[1]一种高品质即食鱼胶的加工方法及即食鱼胶，ZL2022105737023，授权日期2024.3.22

[2]一种冷冻调理鮰鱼排的制备方法，ZL2020105990696，授权日期2023.6.26

[3]一种改善南美白对虾虾糜凝胶品质的方法，2022109397124，授权日期2023.7.16

[4]一种南美白对虾虾糜的加工方法，ZL202210910679.2，授权日期2023.7.26

[5]一种从鮰鱼鱼骨中提取硫酸软骨素的方法，ZL202010558718，授权日期2022.7

[6]一种高品质即食斑点叉尾鮰鱼软罐头的加工方法，ZL2019105763327，授权日期2022.9

[7]一种酸汤鮰鱼片调理及快速酸化的方法，ZL2021106744890，授权日期，2022.6

[8]一种虾肽螯合钙的制备方法，ZL201510799115.6，授权日期，2018.2

[9]一种可常温贮藏的低温杀菌鱼糜制品的生产方法，ZL2016109627188，授权日期2019.5

[10]一种南极磷虾油的提取方法，ZL2015109438105，授权日期2019.4

[11]一种从南极磷虾壳中分离纯化虾青素的方法，ZL201310185747.4，授权日期2015.3

教学方面主要承担本科生专业课《食品工艺学》、《食品工厂机械与设备》、《食品工艺学实验》等课程的教学工作，主讲的《食品工艺学》课程先后获国家精品课程、国家精品资源共享课、江苏省在线开放课程、国家级线上线下混合式一流课程。作为主译完成了译著《食品工艺学实验指导》，参与编写了《食品工艺学》、《肉制品加工原理与技术》、《食品科学导论》等多本教材及教学参考书。相关成果获江苏省教学成果二等奖1项，中国轻工业联合会科技进步三等奖（教材）1项，江南大学教学成果一等奖3项，二等奖1项。

每年指导博士研究生1-2名，硕士研究生3名左右。