1、主持国家级项目

(1)国家大宗淡水鱼产业技术体系鱼品加工岗位科学家（编号：CARS-45），2021—至今

(2)国家自然科学基金面上项目(NSFC 32172274),项目负责人；

(3)国家自然科学基金面上项目(NSFC 31671885),项目负责人；

(4)国家自然科学青年基金项目(NSFC 31301508)，项目负责人；

(5)国家重点研发计划项目课题2019YFC1606004，课题负责人；

(6)国家重点研发计划项目子课题2023YFF1104904，子课题负责人；

(7)国家重点研发计划项目子课题2019YFD0901903，子课题负责人；

2、主持企业横向开发项目

(1)鱼糜制品高质化加工、新产品开发及生产线建设

(2)水产/畜禽预制菜提质加工与保质保鲜

(3)风味休闲畜禽/水产食品（鱼、虾、海藻等）开发

(4)动物源蛋白生物法高效利用与食用/饲用产品开发

(5)魔芋等多糖基凝胶食品质构调控与产品开发

(6)营养健康智能烹饪技术开发与应用

(7)复合调料食品风味调控与产品开发（大酱、拌饭酱、火锅蘸料等）

(8)植物源营养健康食品、饮品开发（玫瑰、人参产品等）

(9)餐饮食品质量安全管控

近5年代表性论文（通讯作者）

[1]Yuxin Ding, Zhiwen Shen, Yujie Ding,Yanshun Xu*, Dawei Yu, Zhifei Zhu. Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation. Food Hydrocolloids, 2026, 170: 111727.

[2]Lizhong Zhang, Wenyu Zhao, Yuan Qi, Zhiwen Shen, Yuxin Ding,Yanshun Xu*，Dawei Yu. Fine segmentation-driven quality enhancement of unrinsed surimi: Decoupling component differentials for surimi performance. Food Chemistry, 2025, 491, 145216.

[3]Zhiwen Shen, Yuxin Ding,Yanshun Xu*. Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects. Comprehensive Reviews in Food Science and Food Safety, 2025; 24: e70135.

[4]Fu Yaping, Xu Yanshun *. Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: Specific effects of air distribution within meat-air systems [J]. Journal of Food Engineering, 2025, 391, 112451.

[5]Di Fang, Yanshun Xu*, Xiaojing Zhang, Hong Sabrina. Tian. Quality improvement of the cured ffsh by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and ffavor characteristics. Food Chemistry: X，2025, 27: 102488.

[6]Yuxin Ding, Zhiwen Shen, Yujie Ding,Yanshun Xu*. Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure. Food Hydrocolloids, 2025, 163: 111110.

[7]Cikun Liu, Beibei Ye, Shumin Yi, Xuepeng Li, Yanshun Xu*, Wenshui Xia. Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels: Effects of the interfaces of surimi particles and konjac glucomannan. Food Hydrocolloids, 2025, 162: 111000.

[8]Xiaojing Zhang, Qiqi Xiao, Xin Wang, Zhehao Zhang, Tao Guo, Bin Wang,Yanshun Xu*. Seasonal variations in physicochemical properties, volatile compounds, and microbial community structure of Dajiang fermented using a semi-controlled method. Food Bioscience 63 (2025) 105791.

[9]Yuan Qi, Yanshun Xu*. The role and molecular mechanisms of amino acids in enhancing mammary gland milk synthesis – a comprehensive review. Food Research International, 2025, 211, 116355.

[10]Yunyun Zhou, Yanshun Xu*, Dawei Yu, Bin Wang. Effects of freeze-thaw cycles and heat treatment on the odor-binding properties of myofibrillar protein to key fishy compounds. Food Bioscience, 2024, 62: 105443.

[11]Liu Cikun; Wang Lishi; Chen Han; Gao Pei; Xu Yanshun*; Xia Wenshui; Liu ShaoQuan. Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer. Food Hydrocolloids, 2024, 147: 109349.

[12]Yunyun Zhou, Yanshun Xu*, Wenshui Xia, Dawei Yu, Bin Wang, Junmin Xu. Insight into the role of lipids in odor changes of frozen grass carp(Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impactof freeze-thaw cycles and heat treatment.Food Chemistry, 2024, 459: 140436.

[13]Sunjie Yan, Yuxin Ding, Zhiyin Du, Yanshun Xu*, Dawei Yu, Bin Wang, Wenshui XiaOxidative regulation and cytoprotective effects of γ-polyglutamic acid onsurimi sol subjected to freeze-thaw process.Food Chemistry, 2024, 461: 140824.

[14]Sunjie Yan, Zhiyin Du, Cikun Liu, Dawei Yu, Zhifei Zhu, Junmin Xu, Wenshui Xia, Yanshun Xu*. Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modiffcation on salt-dissolved myoffbrillar protein aggregation and gelling properties. Food Chemistry, 2024, 451: 139456.

[15]Yaping Fu, Yanshun Xu*. Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength. Food Research International, 2024, 190:114659.

[16]Yuxin Ding, Ruonan Feng, Zhifei Zhu, Junmin Xu, Yanshun Xu*, Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myoffbrillar proteins sol subjected to freeze-thaw cycles, Food Chemistry: X, 2024, 22: 101448.

[17]Xiaojing Zhang, Qiqi Xiao, Xin Wang, Zhehao Zhang, Tao Guo, Bin Wang,Yanshun Xu*. Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale.Food Bioscience, 2024, 61: 104606.

[18]Fang Di, Xu Yanshun*, Zhang Xiaojing, Zhu Zhifei, Xu Junmin. Evaluation of chromogenic activities of the three microorganisms using methemoglobin model system for their potential application in cured fish. Food Bioscience, 2024, 60: 104424.

[19]Du Zhiying; Yan Sunjie; Feng Ruonan; Li Jun; Yu Dawei; Xia Wenshui;Xu Yanshun*. Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing. LWT, 2023, 190: 115579.

[20]Ruonan Feng, Jun Li, Cikun Liu, Wenshui Xia, Yanshun Xu*. Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles. Food Research International, 2022, 162: 112075.

[21]Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu*, Pei Gao, Wenshui Xia. Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage. Food Research International, 2022, 159: 111631.

[22]Li, J., Feng, R. A., Shen, J. D., Liu, C. K., Yu, D. W., Jiang, Q. X., Xia, W. S., &Xu, Y. S*. (2022). Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. Lwt-Food Science and Technology, 170, 114055.

[23]Tang, C. H.,Xu, Y. S.*, Yu, D. W., & Xia, W. S. (2022). Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking. Food Research International, 160.

[24]Zang, Jinhong, Yu, Dawei，Li, Tingren，Xu, Yanshun(*), Regenstein, JM，Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.), Food Research International, 2022, 155: 111128.

[25]Zang, Jinhong，Yu, Dawei，Zhang, Peng，Xu, Yanshun(*), Xia, Wenshui，The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.), LWT-Food Science and Technology，2022, 154: 112806.

[26]Shen, Jiandong, Zhang, Wei, Jiang, Qixing, Gao, Pei，Xu, Yanshun(*), Xia, Wenshui(*), The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets, Journal of the Science of Food and Agriculture, 2022, 102(13), 5858-5866.

[27]Shen, Jiandong，Zhang, Wei, Gao, Pei, Xu, Yanshun(*), Xia, Wenshui(*), The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus), LWT-Food Science and Technology, 2022, 156: 113003.

[28]Hua, Qian, Sun, Yingying, Xu, Yanshun(*), Gao, Pei, Xia, Wenshui, Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment, Food Bioscience, 2022, 46: 101559.

[29]Fan, Lixin, Ruan, Dongna, Shen, Jiandong, Hu, Zhongliang, Liu, Cikun, Chen, Xu, Xia, Wenshui, Xu, Yanshun(*), The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process, LWT-Food Science and Technology, 2022,159: 113244.

淡水鱼虾蟹美味方便食品加工关键技术体系创建与应用，教育部，高等学校科学研究优秀成果奖（科技进步），科技进步二等奖，2018

甲壳生物质资源生态高值利用关键技术开发与应用，江苏省人民政府，江苏省科学技术进步奖，二等奖，2015

高效智能的集成烹饪中心关键技术及产业化，中国轻工联合会科技进步奖，一等奖，2024

授权发明专利（第一发明人）

[1]Low loss-of-soup fish ball with fillings and the method of preparing the same，美国，授权日2025.07.03

[2]高水分乳化すり身ゲルの凍結・融解安定性を向上させる方法及びその製品，专利号特许第7421024号，授权日2024.01.16

[3]一种可常温贮藏的即食型酸汤鱼的加工方法，ZL201910779867.4

[4]一种基于阶段控温低盐低酸性发酵鱼制品的加工方法，ZL 202210055262.2，

[5]一种可常温保藏的高水分即食调味紫菜产品的加工方法，ZL202210614361.X

[6]一种提高鲜嫩鱼丸持水性及延长产品冷藏货架期的方法，ZL201910572971.6

[7]一种稳定的鱼糜蛋白颗粒Pickering乳液的制备方法及产品，ZL202111042174.0

[8]一种改善高水分乳化鱼糜凝胶冻融稳定性的方法及其产品，ZL202210596588.6

[9]一种发酵重组鱼肉制品的加工方法及其产品，ZL 202110595022.7

[10]一种利用微生物发酵剂提高鱼酱酸品质的方法，ZL202010296153.0

[11]一种基于气相电子鼻和机器学习的小龙虾新鲜度检测方法，ZL2021112286669

[12]一种低汤汁损失的冷冻包馅鱼丸及其制备方法，ZL202210044684X

[13]一种可常温保藏的高水分非油炸风味鱼的加工方法，ZL2019102478788

[14]一种两段加热提高熟冻河蟹品质的加工方法，ZL202110377124.1

[15]一种腌制保鲜液、制备方法及淡水鱼保鲜方法，ZL201611143274.1

[16]一种淡水鱼复合保鲜剂、制备方法及淡水鱼保鲜方法，ZL201510982661.3

[17]一种利用微生物发酵技术生产淡水鱼干的方法，ZL201510250498.1

主要承担本科生课程《食品工艺学》、《食品工艺学实验》、《8周课程设计》及研究生课程《食品技术原理与进展》等。

每年招收博士研究生1-2名，硕士研究生3名左右。