1. 国家自然科学基金（面上项目），31771903，多因素胁迫传统速冻肉馅品质劣变的分子机制及控制技术，2017/01-2019/12，主持

2. 国家自然科学基金（面上项目），31571859，低温胁迫肌原纤维蛋白结构转变、分子间作用力及热聚集行为机理的研究，2016/01-2019/12，主持

3. 国家自然科学基金（面上项目），32172273，基于水冰动态变化解析肌原纤维蛋白冻融稳定性和营养特性下降的分子机制，2022/01-2025/12，主持

4. 黑龙江省应用技术研究与开发计划，GA15B302，调理肉制品加工关键技术及安全质量控制，2015/7-2018/12，主持

5. 黑龙江省“百千万”工程科技重大专项，肉制品品质和风味调控技术研究及新型肉类制品创制与产业化，20192019ZX07B03，2020/07-2022/06，技术负责人

6. 黑龙江省“百千万”工程科技重大专项，肉品品质和风味调控技术的研究   ，2020/12-2023/12，在研，课题负责人

7. 黑龙江省“揭榜挂帅”科技攻关项目 2023ZXJ08D04， 冷水鱼预制品开发和品质提升关键技术研究 ， 20231201- 20261130， 在研，主持

1. 调理肉制品品质提升关键技术创新及应用 黑龙江省科技进步二等奖 2020 第一完成人

2. 预制肉制品加工贮藏关键技术创新与应用  中国轻工业联合会一等奖 2022 第二完成人

3. 国家级一流课程负责人 肉品科学与技术 2020 第一完成人

4. 教育部高等学校食品科学与工程类专业教学指导委员会 食品科学课程思政教学案例竞赛 一等奖 肉品科学与技术 2021   第一完成人

5. 黑龙江首届高等学校课程思政教学竞赛（研究生组）二等奖  肌肉食品质量特征  2021  第一完成人

高被引文章：

1. Wang, B., Kong, B. H., Li, F. F., Liu, Q., Zhang, H. W., & Xia, X. F.* (2020). Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods. Food Chemistry, 316(6), 126375. DOI: 10.1016/j.foodchem.2020.126375. （TOP期刊，IF=9.231, Q1）

2. Wang, B., Li, F. F., Pan, N., Kong, B. H., & Xia, X. F.* (2021). Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Science, 172(2), 108335. （IF=7.077, Q1）

3. Li, F. F., Wang, B., Liu, Q., Chen, Q., Zhang, H. W., Xia, X. F.*, & Kong, B. H. (2019). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its6 stuctural modification under different thawing methods. Meat science, 147, 108-115.（IF=7.077, Q1）

4. Li, H. J., Hu, Y. F., Zhao, X. H., Wan, W., Du, X., Kong, B. H., & Xia, X. F.* (2021). Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad. LWT-Food Science and Technology, 137(2), 110403. DOI: 10.1016/j.lwt.2020.110403.（IF=6.056, Q1）

5. Du, X., Zhao, M. N., Pan, N., Wang, S. P., Xia, X. F.,* & Zhang, D. J.* (2021). Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chemistry, 362(11), 130222. DOI: 10.1016/j.foodchem.2021.130222.（IF=9.231, Q1）

6. Pan, N., Wan, W., Du, X., Kong, B. H., Liu, Q., Lv, H., Xia, X. X., & Li, F. F*. (2022). Mechanisms of change in emulsifying capacity induced by protein denaturation and aggregation in quick-frozen pork patties with different fat levels and freeze-thaw cycles. Foods, (IF=5.561, Q1）

7. Li, F. F., Zhong, Q., Kong, B. H., Wang, B., Pan, N., & Xia, X. F.* (2020). Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage. Food Research International, 133(3), 109142. DOI: 10.1016/j.foodres.2020.109142. （IF=7.425, Q1）

8. Li, F. F., Wang, B., Kong, B. H., Shi, S., & Xia, X. F.* (2019). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocolloids, 97, 105223. DOI: 10.1016/j.foodhyd.2019.105223. 20230310.（IF=10.7，Q1）

9. Pan, N., Dong, C.H., Du, X., Kong, B.H., Sun, J.Y.,& Xia, X.F.*(2021).Effect of freeze-thaw cycles on the quality of quick-frozen pork patty withdifferent fat cand instrument-basedcontent by consumer assessmentdetection. Meat Science, 172(2), 108313. 1. DOI:10.1016/j.meatsci.2020.10831202303. (IF=7.077,Q1)

10. Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia*(2023). Analysis of the influencing mechanism of the freezethawing cycles on in vitro chicken meat digestion based on protein structural changes.Food Chemistry,399(15),134020.https://doi.org/10.1016/j.foodchem.2022.134020.(IF=9.231,Q1)

11. Shi Shuo, Xu Xiaowei, Feng Jia, Ren Yanming, Bai Xue,  Xia Xiufang*.  Preparation of NH3- and H2S- sensitive intelligent pH indicator film from sodium alginate/black soybean seed coat anthocyanins and its use in monitoring meat freshness. Food Packaging and Shelf Life, 2023,35(3), 100994. https://doi.org /10.1016/j.fpsl.2022.100994 202307.（IF=8，Q1）

12. Maheshati Nuerjiang, Li Ying, Xiaoxiang Yue, Baohua Kong, Haotian Liu, Kairong Wu, Xiufang Xia*. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Research International. 2023, 164(2），112433. https://doi.org/10.1016/j.foodres.2022.112433. (IF=8.1, Q1)

热点论文：

1. Du Xin,Wang Bo, Li Haijing, Liu Haotian,Shi Shuo, Feng Jia, Pan Nan, Xia Xiufang*.Research progress on quality deterioration mechanism andcontrol technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(6), 4505-5318. https://doi.org/10.1111/1541-4337.13040.  (IF=15.786,Q1)

2. Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia*(2023). Analysis of the influencing mechanism of the freezethawing cycles on in vitro chicken meat digestion based on protein structural changes.Food Chemistry,399(15),134020.https://doi.org/10.1016/j.foodchem.2022.134020.(IF=9.231,Q1)

封面文章：

1. Du Xin, Wang Bo, Li Haijing, Liu Haotian, Shi Shuo, Feng Jia, Pan Nan, Xia Xiufang*. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(6), 4505-5318. （IF=15.786, Q1）

2. Mengna Zhao, Ying Li, Xue Bai, Jia Feng, Xiufang Xia*, Fangfei Li* (2022). Inhibitory effect of guava leaf polyphenols on advanced glycation end products of frozen chicken meatballs (−18°C) and its mechanism analysis. Foods, 11(16), 2509. https://doi.org/10.3390/foods11162509 Foods, 11, 16 (August-2 2022) – 161 articles （IF=5.561, Q2）

发表SCI收录文章：

1. Li, F. F., Wang, B., Liu, Q., Chen, Q., Zhang, H. W., Xia, X. F.*, & Kong, B. H.* (2019). Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods. Meat science, 147(1), 108-115. DOI: 10.1016/j.meatsci.2018.09.003.（IF=7.077, Q1）

2. Zang, X. D., Yue, C. H., Liu, M. J., Zheng, H. Y., Xia, X. F.*, & Yu, G. P.* (2019). Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. LWT-Food Science and Technology, 102(3), 122-130. DOI: 10.1016/j.lwt.2018.09.004.（IF=6.056, Q1）

3. Zhang, M. C., Xia, X. F., Liu, Q., Chen, Q., Kong, B. H.* (2019). Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Science, 151(5), 24-32. DOI: 10.1016/j.meatsci.2019.01.002.（共同一作）（IF=7.077, Q1）

4. Li, F. F., Wang, B., Kong, B. H., Shi, S., & Xia, X. F.* (2019). Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Food Hydrocolloids, 97, 105223. DOI: 10.1016/j.foodhyd.2019.105223.（IF=11.504, Q1）

5. Sun, F. D., Sun, Q. X., Zhang, H., Kong, B. H.,* & Xia, X. F.* (2019). Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages. International Journal of Biological Macromolecules, 133(6), 987-997. DOI: 10.1016/j. ijbiomac. 2019.04.169.（IF=8.025, Q1）

6. Dong, C. H., Wang, B., Li, F. F., Zhong, Q., Xia, X. F.* & Kong, B. H.* (2020). Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science, 159(1), 107919. DOI: 10.1016/j.meatsci. 2019.107919.（IF=7.077, Q1）

7. Wang, B., Du, X., Kong, B. H., Liu, Q., Li, F. F., Pan, N., Xia, X. F.,* & Zhang, D. J.* (2020). Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics Sonochemistry,64(6), 104860. DOI: 10.1016/j.ultsonch.2019.104860.（IF=9.336, Q1）

8. Shi, S., Kong, B. H., Wang, Y., Liu, Q., & Xia, X. F.* (2020). Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia. Meat Science, 163(5), 108080. DOI: 10.1016/j.meatsci.2020.108080.（IF=7.077, Q1）

9. Du, X., Chang, P., Tian, J. Y., Kong, B. H., Sun, F. D., & Xia, X. F.* (2020). Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. LWT, 124(5), 109140. DOI: 10.1016/j.lwt.2020.109140.（IF=6.056, Q1）

10. Li, F. F., Zhong, Q., Kong, B. H., Wang, B., Pan, N., & Xia, X. F.* (2020). Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage. Food Research International, 133(3), 109142. DOI: 10.1016/j.foodres.2020.109142.（IF=7.425, Q1）

11. Dong, C. H., Du, X., Zhong, Q., Wang, J. J., Hu, Y. Y., Kong, B. H., & Xia, X. F.* (2021). Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens. Food Control, 121(3), 107600. DOI: 10.1016/j.foodcont.2020.107600.（IF=6.652, Q1）

12. Pan, N., Dong, C. H., Du, X., Kong, B. H., Sun, J. Y., & Xia, X. F.* (2021). Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Science, 172(2), 108313. DOI: 10.1016/j.meatsci.2020.108313.（IF=7.077, Q1）

13. Zhong, Q., Li, H. J., Deng, S. Y., Ren, Y. M., Kong, B. H., & Xia, X. F.* (2021). Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process. LWT-Food Science and Technology, 137(2), 110381. DOI: 10.1016/j.lwt.2020.110381.（IF=6.056, Q1）

14. Li, H. J., Hu, Y. F., Zhao, X. H., Wan, W., Du, X., Kong, B. H., & Xia, X. F.* (2021). Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad. LWT-Food Science and Technology, 137(2), 110403. DOI: 10.1016/j.lwt.2020.110403.（IF=6.056, Q1）

15. Du, X.,Li, H. J., Dong, C. H., Ren, Y. M., Pan, N., Kong, B. H., Liu, H. Y., & Xia, X. F.* (2021). Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes. LWT-Food Science and Technology, 139(3), 110570. DOI: 10.1016/j.lwt.2020.110570.（IF=6.056, Q1）

16. Pan, N., Hu, Y. F., Li, Y., Ren, Y. M., Kong, B. H., & Xia, X. F.* (2021). Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles. Meat Science, 175(5), 108420. DOI: 10.1016/j.meatsci.2020.108420.（IF=7.077, Q1）

17. Li, F. F., Du, X., Wang, B., Pan, N., Xia, X. F.,* & Bao, Y. H.* (2021). Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage. Food Chemistry, 353(8),129104. DOI: 10.1016/j.foodchem.2021.129104.（IF=9.231, Q1）353(8)

18. Wang, B., Li, H. J., Huang, Z. B., Kong, B. H., Liu, Q., Wang, H., Xu, M., & Xia, X. F.* (2021). Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time. Meat Science, 176(6), 108457. DOI: 10.1016/j.meatsci.2021.108457.（IF=7.077, Q1）

19. Li, F. F., Du, X., Ren, Y. M., Kong, B. H., Wang, B., Xia, X. F.,* & Bao, Y. H.* (2021). Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. International Journal of Biological Macromolecules, 178(5), 136-142. DOI: 10.1016/j.ijbiomac.2021.02.158.（IF=8.025, Q1）

20. Du, X., Zhao, M. N., Pan, N., Wang, S. P., Xia, X. F.,* & Zhang, D. J.* (2021). Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chemistry, 362(11), 130222. DOI: 10.1016/j.foodchem.2021.130222. （IF=9.231, Q1）

21. Deng, S. Y., Bai, X., Li, Y., Wang, B., Kong, B. H., Liu, Q., & Xia, X. F*. (2021). Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. Meat Science, 181(11), 108604. DOI: 10.1016/j.meatsci.2021.108604.（IF=7.077, Q1）

22. Shi, S., Zhao, M. N., Li, Y., Kong, B. H., Sun, F. D., Yu, W. H., & Xia, X. F*. (2021). Effect of hot air gradient drying on quality and appearance of beef jerky. LWT–Food Science and Technology, 150(10), 111974. DOI: 10.1016/ j.lwt. 2021. 111974. （IF=6.056, Q1）

23. Shi, S., Feng, J., An, G. E., Kong, B. H., Wang, H., Pan, N., & Xia, X. F*. (2021). Dynamics of heat transfer and moisture in beef jerky during hot air drying.Meat Science, 182（12）, 108638. DOI: 10.1016/j.meatsci.2021 108638.（IF=7.077, Q1）

24. Du, X., Li, H. J., Nuerjiang, M. H. S. T., Rui, L. T., Kong, B. H., & Xia, X. F.* & Shao, M. L.* (2021). Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.). Food Biophysics 16(8), 492-501. DOI: 10.1007/s11483-021-09689-5.（IF=3.340, Q2）

25. Du, X., Li, H. J., Nuerjiang, M. H. S. T., Shi, S., Kong, B. H., Liu, Q., & Xia, X. F.* (2021). Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue. Ultrasonics Sonochemistry, 79(11), 105786. https://doi.org/10.1016/j.ultsonch.2021.105786.（IF=9.336, Q1）

26. Jingjie Wang, Shuo Shi, Fangfei Li, Xin Du, Baohua Kong, Hao Wang*, Xiufang Xia*. Physicochemical properties and antioxidant activity of polysaccharides obtained from sea cucumber gonads via ultrasound-assisted enzymatic techniques. LWT–Food Science and Technology. 2022. （IF=6.056, Q1）

27. Chunhui Dong, Shuo Shi, Nan Pan, Xin Du, Haijing Li, Xiufang Xia*. Inhibitory mechanism of tyramine-degrading strains on reducing tyramine accumulation in Harbin dry sausage during fermentation. Food Control. 2022, 137(6), 108952.   https://doi.org/10.1016/j.foodcont.2022.108952 （IF=6.652, Q1）

28. Li, F. F., Zhong, Q., Kong, B. H., Pan, N., Xia, X. F*. & Bao, Y. H*. (2022). Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage. Food Chemistry, 386(8),132858  https://doi.org/10.1016/j.foodchem.2022.132858 （IF=9.231, Q1）

29. Fangfei Li, Bo Wang, Baohua Kong, Xiufang Xia*, Yihong Bao*. Impact of Ultrasound-assisted saline thawing on the technological properties of mirror carp (Cyprinus carpio L.). Ultrasonics Sonochemistry, 2022, 86(5), 106014（IF=9.336, Q1）

30. Li, H. J., Kong, B. H., Liu, Q., Chen, Q., Sun, F. D., Liu, H. T., & Xia, X. F.* Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Research International, 2022, 161(11), 111782. (20220818 Accepted) https://doi.org/10.1016/j.foodres.2022.111782.（IF=7.425, Q1）

31. Ying Li, Zihao Li, Qi Guo, Baohua Kong, Qian Liu, Xiufang Xia* (2022). Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability. International Journal of Biological Macromolecules, 219(10) :1297-1307 DOI:10.1016/j.ijbiomac.2022.08.176. （IF=8.025, Q1）

32. Li Haijing, Feng Jia, Shi Shuo, Wang Xu, & Xia Xiufang*. Evaluation of effects of ultrasound-assisted Saucing on the quality of chicken gizzards. Ultrasonics Sonochemistry, 2022, 86(5), 106038. https://doi.org/10.1016/j.ultsonch. 2022. 106038.（IF=9.336, Q1）

33. Siyang Deng, ShuoShi, Xiufang Xia*. Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Science, 2022, 191(9): 108872. https://doi.org/10.1016/j.meatsci. 2022.108872.（IF=7.077, Q1）

34. Zhao Mengna, Nuerjiang M, Bai Xue, Feng Jia, Kong Baohua, Sun Fangda, Li Ying, Xia Xiufang*. Monitoring dynamic changes in chicken freshness at 4 and 25 °C using pH sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. International Journal of Biological Macromolecules. 2022, 216(9), 361-373 DOI: 10.1016/j.ijbiomac. 2022.06.198.（IF=8.025, Q1）

35. Li Haijing, Bai Xue, Li Ying, Du Xin, Wang Bo, Li Fangfei, Shi Shuo, Pan Nan, Zhang Quanyu, Xia Xiufang*, Kong Baohua*. The positive contribution of ultrasound technology in muscle food key processing and its mechanism-A review. 2022, 12, 513-523. Critical Reviews in Food Science and Nutrition.Doi: 10.1080/10408398.2022.2153239.（IF=11.208, Q1）

36. Wei Wan, Jia Feng, Hui Wang, Xin Du, Bo Wang, Guoping Yu*, Xiufang Xia*. Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.)- based on myofibrillar protein structural changes. 2023, 226(31), 454-462 International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2022.12.082.（IF=8.025, Q1）

37. Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia* (2023). Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chemistry, 399(15), 134020. https://doi.org/10.1016/j.foodchem.2022.134020.（IF=9.231, Q1）

38. Shi Shuo, Xu Xiaowei, Feng Jia, Ren Yanming, Bai Xue, Xia Xiufang*.  Preparation of NH₃- and H₂S- sensitive intelligent pH indicator film from sodium alginate/black soybean seed coat anthocyanins and its use in monitoring meat freshness. Food Packaging and Shelf Life, 2023,35(3), 100994. https://doi.org/10.1016/j.fpsl.2022.100994.（IF=8.749, Q1）

39. Jianhang Xu, Yuhang Fan, Qian Chen, Fangda Sun, Min Li, Baohua Kong, Xiufang Xia*. Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes. Meat Science, 2023, 197(3), 109078. https://doi.org/ 10.1016/j.meatsci.2022.109078.（IF=7.077, Q1）

40. Maheshati Nuerjiang, Li Ying, Xiaoxiang Yue, Baohua Kong, Haotian Liu, Kairong Wu, Xiufang Xia*. Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes. Food Research International. 2023, 164(2), 1124333. https://doi.org/ 10.1016/j.foodres.2022.112433 20221231 online.（IF=7.425, Q1）

41. Jia Feng, Xue Bai, Ying Li, Baohua Kong, Maheshati Nuerjiang, Kairong Wu, Zihao Li, Xiufang Xia*. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: based on the change in myofibrillar protein structure and water state. International Journal of Biological Macromolecules. 2023, 230(3), 123228. https://doi.org/10.1016/j.ijbiomac.2023.123228（IF=8.025, Q1）

42. Chang Lixin, Li Ying, Bai Xue, Xia Xiufang*, Xu Weidong*. Inhibition of chitosan ice coating on the quality deterioration of quick-frozen fish balls during repeated freeze–thaw cycles. Foods. 2023,12(4),717. https://doi.org/10.3390/ foods12040717.（IF=5.2, Q2）

43. Pan Nan, Bai Xue, Kong Baohua, Liu Qia, Chen Qian, Sun Fangda, Liu Haotian, Xia Xiufang*. The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage. International Journal of Biological Macromolecules, 2023, 235(4), 123682.    DOI10.1016/j.ijbiomac.2023.123682.（IF=8.2, Q1）

44. Ying Li, Xue Bai, Mengna Zhao, Hui Wang, Jia Feng, Xiufang Xia*, Qian Liu*. Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism. International Journal of Biological Macromolecules. 2023, 236(5), 124042    https://doi.org/10.1016/j.ijbiomac.2023.124042. (IF=8.2, Q1）

45. Xiaoyi Li, Jingshu Zhu, Tengyu Wang, Jiapeng Sun, Tianhao Guo, Lijuan Zhang, Guoping Yu*, Xiufang Xia*. Antidiabetic activity of Armillaria mellea polysaccharides: Joint ultrasonic and enzyme assisted extraction Author links open overlay panel. Ultrasonics Sonochemistry. 2023, 95(5), 106370      https://doi.org/10.1016/j.ultsonch.2023.106370. (IF=8.4, Q1)

46. Li, H. J.,Chang, L. X., Pan, N., Du, X., Shi, S., Zhang, Q. Y., An, G. E., Xia, X. F*., & Zhang, L*. Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties. Food Chemistry,  2023,425(11), 136426. (IF=8.8, Q1)

47. Shi, S., Xu, X. W., Ren, Y. M., Zhang, H., Du, X., Li, H. J., & Xia, X. F*. Beeswax coating improves the hydrophobicity of sodium alginate/ anthocyanin/ cellulose nanocrystal indicator film. Food Hydrocolloids, 2023, 144 (6), 108930.  https://doi.org/10.1016/j.foodhyd.2023.108930. (IF=10.7, Q1)

48. Nuerjiang, M., Bai, X., Sun, L., Wang, Q., Xia, X. F*., & Li, F. F*. Size effect of fish gelatin nanoparticles on the mechanical properties of collagen film based on its hierarchical structure. Food Hydrocolloids, 2023, 144(6), 108931.  https://doi.org/10.1016/j.foodhyd.2023.108931. (IF=10.7, Q1)

49. Du Xin, Kong Baohua, He Junjie, Quanyu Zhang, Geer An, Tingting Zhang, Xiufang Xia*. Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chemistry. 2023,426(11), 136633. https://doi.org/10.1016/j.foodchem.2023.136633. （IF=8.8，Q1）

50. Xue Bai, Ying Li, Weiwei Liang, Xiufang Xia*, Chun Bian*. Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking. International Journal of Biological Macromolecules. 2023, 244(6),125387. https://doi.org/10.1016/j.ijbiomac.2023.125387. （IF=8.2,Q1)

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专著：

肉品科学与技术实验，2023.04，北京-化学工业出版社，主编：刘骞, 夏秀芳，副主编：孙方达；字数：191千字；ISBN 978-7-122-42923-0

1. 一种细菌纤维素-茶多酚复合膜在食品保鲜中的应用，专利号码ZL201610907628.9 第一发明人

2. A decocting method for improving yield and tenderness of beef steak with onion juice（一种提高洋葱汁牛排出品率和嫩度方法），2020103567，澳大利亚革新专利 第一发明人

3. Method for keeping red sausage fresh by edible chitosan coating（食用壳聚糖涂膜保鲜红肠的方法），2021/04276 南非专利  第一发明人

4. 一种海藻酸钠涂膜降低冷冻调理鱼丸冰霜生成量的方法 ，专利号码，ZL 2022 1 0696902.8 ，第一完成人

1. 全球前2%顶尖科学家World`s Top 2% Scientists

2. 黑龙江省高层次人才

3. 校级教学名师

4. 校级杰出学者-高层次人才 (JC2)

5. 黑龙江省现代农业产业技术协同创新推广体系岗位专家（2023-2026）

社会兼职：

1. 畜产品加工研究会第七届理事会理事

2. 黑龙江省食品科学与技术学会理事

3. 黑龙江省天然产物工程学会理事 

4. FOODS 编委 

5. 《肉类研究》编委

6. 《2021-2035年黑龙江省中长期科技发展规划》及《黑龙江省“十四五”科技创新规划》编制组专家

7. 黑龙江肉类加工产业技术创新联盟理事 

8. Food Science of Animal Products 编委

9. Gels 客座编辑